http://www.servu-online.com/ ServU-Online.com Catalog feed updated daily on a per department basis. Copyright and acceptable usage information for this RSS may feed may be found at: http://www.ServU-Online.com Mon, 11 Apr 2008 08:14:49 GMT ServU-Online.com RSS Generator http://www.ServU-Online.com/images/logo.gif http://www.servu-online.com/ 523 84 ServU Online Source If you’re a mother, the second Sunday in May holds a lot of meaning; if you’re a restaurateur, it may be a doubly meaningful day.   That’s because the second Sunday in May is Mother’s Day (May 11th, this year).  According to the National Restaurant Association, Mother’s Day is the biggest day of dining out of the entire year.  Add to that the fact that US taxpayers will soon be receiving rebate checks (with the added “economic stimulus” cash), and restaurants nationwide may finally get a bit of relief from what has been a tough year so far.  CNNMoney’s recent article highlights this phenomenon of Mother’s Day dining and asks experts how best to attract customers in today’s economic climate.  Several restaurant operators interviewed suggest expanding the appetizer menus and offering smaller portions with value pricing.   If you are planning to run a Mother’s Day special, now is the time to start planning; with just one month until the big day, there’s no time to waste.  (And don’t be shy—last year, Mother’s Day netted restaurants $3 billion!) sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=301 http://www.servu-online.com//blogger.asp?journalID=301 Mon, 10 Apr 2008 19:44:00 GMT http://www.servu-online.com//blogger.asp?journalID=301 Serv-U is pleased to announce the adoption of Varimixer commercial mixers to our online selection.  Use our Shop by Brand button below the search bar to view all of our Varimixer products (or to check out products by our other manufacturers).The Varimixer website also offers some helpful information, and some particularly useful troubleshooting hints.  They list some common problems along with their causes and solutions.  Dough climbing the hook?  Unmixed ingredients found in the bottom of the bowl?  Are the attachments hitting the side of the bowl?  Varimixer answers these questions and more.Whatever your needs, your Serv-U sales associate will help you find the perfect mixer for your restaurant.  Call, email, or chat online to find out the answers to all your restaurant equipment questions! sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=300 http://www.servu-online.com//blogger.asp?journalID=300 Mon, 9 Apr 2008 20:15:00 GMT http://www.servu-online.com//blogger.asp?journalID=300 Looking to retail customers?  A recent article in The Washington Post recommends you keep it down.  The noise level, that is.  Noise ranked number 1 on diners' grievances in the DC area.  As the article writer comments of a recent night out, The problem is exacerbated by a concrete countertop, bare floor, overhead speakers and the occasional crash of a plate gone astray.  So turning down the volume on the speakers may not be enough in itself.Details like curtains, carpet, wall decor, and restaurant seating can promote a more tranquil environment in your restaurant.  To control volume better, choose materials that absorb more sound.  Even appropriate table bussing equipment can help bring the tone of the room to a reasonable level.  Look for bus tubs with separate areas for flatware and dishes; this limits clanking noises and also helps protect against mechanical shock to the glassware.The second most voiced diner complaint was against poor service.  To improve your waitstaff's service, try revamping your training systems.  Check out these excellent training manuals and set consistent expectations for the staff. (photo courtesy of ibm4381 on Flickr) sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=299 http://www.servu-online.com//blogger.asp?journalID=299 Mon, 8 Apr 2008 20:29:00 GMT http://www.servu-online.com//blogger.asp?journalID=299 Undercounter, upright, low-temp, high-temp, specialty, and general-purpose: warewashers come in many varieties.  Your restaurant’s needs determine the best type of warewasher for you, but even if you’re not in the market for a new commercial dishwasher at the moment, Jackson’s Tempstar customer training slideshow is worth watching to get an idea of the inner workings of a good dishwasher.  When selecting a dishwasher, there are many important details to consider.  How many racks do you need to be able to wash in one hour (your busiest hour)?  The Tempstar, for example, can handle 57 racks in an hour.  Do you need a high heat dishwasher?  Do you need a booster heater for the warewasher?  How much detergent will your unit go through?  All of these things can affect the efficiency and true cost-to-own of a warewashing unit.   For help selecting the warewasher that will best meet your needs, call your Serv-U sales associate or chat online by clicking the “Live Chat” button at the top of every Serv-U page.  Even if your old warewasher still has some life in it, you may consider doing a little math to see how much money you might save with a newer and more efficient machine that uses less water and less energy.  Don’t forget that commercial dishwashers can be Energy Star-certified; on average, Energy Star commercial dishwashers are 25% more efficient than other models on the market. Finding the right warewasher is one part of smooth back of the house operations.  Having the appropriate wash racks for your plates, cups, and flatware is also essential to prevent mechanical shock.  Serv-U has cross-referenced the best dish racks for all of the glassware that we sell.  Call, email, or chat online for suggestions in selecting appropriately sized racks for your dishes and your dish machine. sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=298 http://www.servu-online.com//blogger.asp?journalID=298 Mon, 7 Apr 2008 17:00:00 GMT http://www.servu-online.com//blogger.asp?journalID=298 Warmer weather is just one reason I’m looking forward to the coming weeks.  In case you don’t have it on your calendar, make note: the National Restaurant Association 2008 Restaurant, Hotel-Motel Show is May 17-20 in Chicago.  I can’t wait to go—all the vendors, all the swag (you know, promo pens and notepads and such), and perhaps most interestingly of all, the celebrity chefs!    Yes, I just found out that the likes of Mario Batali, Rick Bayless, and Charlie Ayers will be making appearances at the NRA Show.  (See the full list of celebrity chefs here.)  Some will be doing book signings, while others will showcase their skills for live audiences.  And love them of hate them, they have an undeniable allure.   FYI: Besides writing books, some celebrity chefs have even gotten into the world of blogging (Mario Batali included).  After reading about these celebrity chef blogs here, I took a peek at one of the featured blogs:Alison at Blue Bell.  It's all about opening up a restaurant.  The writing and pictures are really well done, so if you have a few spare minutes, it’s worth the read.  Unfortunately, though, it’s been virtually inactive since mid-March: “on hiatus.”  If you have a blog that might interest Serv-U Restaurant Guru readers, please email me with the link or leave a comment with the link; I love to find food writing talent! sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=297 http://www.servu-online.com//blogger.asp?journalID=297 Mon, 4 Apr 2008 20:25:00 GMT http://www.servu-online.com//blogger.asp?journalID=297 As the economy and American food tastes change, so do the menus in many restaurants.  I recently found a couple of interesting articles on the topics of food trends (in the US in general and specific to restaurants).  So have a good Thursday and enjoy these good reads:     From the Year of the Potato to chicken to superfoods and ethnic food influences, QSR Magazine has pulled together commentary from some top-notch contemporary chefs.  For some good ideas from seasoned experts, check out the whole article.  (photo courtesy of Sashertootie on Flickr) It turns out that a lot of consumers and cooks alike are retooling their menus to suit today’s changing economy.  Cooks might move toward more economical dishes and eliminate low-profit items from their menus.  The average consumer in the grocery store seems to be more likely than ever to opt for organic foods (according to a recent article in The New York Times); many foods in this sector seemed to have escaped price increases, making them more appealing to cash-strapped consumers.  Organics may become more popular in restaurants for the very same reasons, not to mention that organics on the menu can be a good marketing opportunity for a restaurant trying to set itself apart from the competition. sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=296 http://www.servu-online.com//blogger.asp?journalID=296 Mon, 3 Apr 2008 20:10:00 GMT http://www.servu-online.com//blogger.asp?journalID=296 One of the best tools a busy chef can have at his or her disposal is a great hot holding cabinet.  Hot food holding cabinets allow cooks to prepare meals in advance of serving—by holding the food at safe temperatures.  I recently had the opportunity to learn more about heating cabinets and came away with some facts and resources that I thought could be helpful to the restaurant operator considering this purchase.   Heating cabinets come in many configurations, from full size to ¾ size to ½ size, gas or electric, clear doors or solid, with shells made of aluminum, stainless steel, or a durable cool-touch plastic.  It is even possible to purchase a heating cabinet that doubles as a proofer.  Cabinets can be insulated or not, but paying a little extra for insulated cabinets is well worth it; they generally make up the price difference in energy savings in just two years.  Since hot holding cabinets are an Energy Star category, you can quickly find out what models are most efficient by calling Serv-U or checking the Energy Star website.   Some heating cabinets can be purchased with humidity controls.  Metro is one manufacturer you can find here at Serv-U, and Metro has a lot of good information on their website.  I found a chart that details the optimal holding temperatures and relative humidity of various foods.  For example, a prime rib is best held at 175°F and 75% relative humidity.  Breads like pizza, on the other hand, should be held at the same temperature, but with the humidity off and the water reservoir completely empty.  You can find the entire chart here; it’s on page 32 of the document.   The page right after that chart offers another grid that shows the various options available for this particular series (the C5) of heated cabinets.  This makes it easy to decide what cabinet works best for you by selecting the features that you are looking for and matching them to the appropriate model number.   When it comes time to replace your old heating cabinet or purchase a new addition to your commercial kitchen, call your Serv-U sales representative and we will help you find the commercial hot holding cabinet that fits your needs and your budget.  You can also contact Serv-U through email or live chat, and I always welcome comments here on the Restaurant Guru blog! sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=295 http://www.servu-online.com//blogger.asp?journalID=295 Mon, 2 Apr 2008 19:20:00 GMT http://www.servu-online.com//blogger.asp?journalID=295 An article in the Atlanta Journal-Constitution today highlights the environmental sensibilities of Ted Turner—once of AOL Time Warner fame and now a restaurateur.  It’s a short article, but peppered with Turner’s sharp commentary.  He’s been an environmentalist for a long time and notes that in the past, many environmentally friendly measures were not profitable at all.  But today, things like efficient light bulbs can be money savers over time.   To read the whole article, click here.   In another recent piece of news from Nation’s Restaurant News, chains such as Blimpie International and Coldstone Creamery are also working toward better efficiency by “incorporating more water- and energy-efficient equipment at the company’s headquarters and eventually at chain units, challenging suppliers of both food and paper products to provide more sustainable and fair-trade goods, and the eco-friendly remodeling of existing stores and modified build-out of new stores in the system.”  The entire article can be found here. (In fact, NRN’s “Going Green” section online is full of interesting articles and ideas.)   And to begin greening your restaurant or bar, start with Serv-U’s Efficiency Page. sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=294 http://www.servu-online.com//blogger.asp?journalID=294 Mon, 1 Apr 2008 18:07:00 GMT http://www.servu-online.com//blogger.asp?journalID=294 Rising food prices have taken their toll all over the foodservice industry, but some areas have been a little harder hit. Pizza, for example. Cheese and wheat prices have increased and made for some stiff competition. But competition can be good—especially if your pizza can top your competitor’s.While doing a little “pizza research,” I came across a helpful little site by Lincoln (think impinger ovens). The site is for the Lincoln RAK (Research and Applications Kitchen), and their stated mission is to “support Lincoln and its customers through informative training, unbiased testing, and cutting-edge technology.”They offer general product information, cookbooks, expert advice, cleaning tips, informational videos and more. If you’re in the pizza business (or even if you just like pizza), it’s worth a few minutes. See the RAK site here: http://www.lincolnsmallwares.com/rak/Rak2.html.And don’t forget to get all your pizza equipment needs met right here at Serv-U! sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=293 http://www.servu-online.com//blogger.asp?journalID=293 Mon, 31 Mar 2008 15:04:00 GMT http://www.servu-online.com//blogger.asp?journalID=293 I’ve noted before that artisan cheese is becoming more popular in American eateries, and a recent story in Nation’s Restaurant News has prompted me to mention it again—mostly because of the closing quote: Cheese by itself is not necessarily a moneymaker in restaurants, he says. But they help sell drinks and more wine. That’s the real value. Personally, I love artisan cheese and wish I could find more of it in the regular restaurants I frequent. (I’m not always in the mood for very formal dining—places where I’d be more likely to find great cheese.) So especially if your establishment has a liquor license, great cheeses can lead to great profits—by association. (Who can resist a glass of wine with their brie?) And as the American palate becomes more complex, specialty foods will likely be in higher demand. In today’s economy, meeting that demand could mean standing out—and flourishing. Have a great weekend—and treat yourself to some wine and cheese! sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=292 http://www.servu-online.com//blogger.asp?journalID=292 Mon, 28 Mar 2008 14:11:00 GMT http://www.servu-online.com//blogger.asp?journalID=292 Low and slow…are we talking about BBQ?  Nope—not this time.  It’s an idea that is taking hold in some restaurants: cooking food at lower temperatures, using a combi oven or similar method.  Its proponents say that these methods allow for more even cooking and give a better flavor to the food.   Besides that, it might be better for you.   This morning, I read a headline saying that grilled chicken can be dangerous.  (And I thought grilled was the healthiest option!)  To be fair, a little grilled food certainly won’t be the death of anyone, but a carcinogen called PhlP is produced when meats are grilled.  Some argue that PhlP has no ill effects, but with a rash of food safety scares lately, many consumers are wary of taking chances.  (photo of sous vide-cooked pork courtesy of snackfight on Flickr)  Now, if you cook that chicken without direct flames, you could get a result with better flavor and no risk of carcinogens.   Another advantage of the “low and slow” method touted by some foodservice professionals is that it can be used at off-times when your employees aren’t dealing with a rush of customers.  It might also actually save you some space in the kitchen.  To find out more, check out the Nation’s Restaurant News article on the topic.   To get the best prices on restaurant cooking equipment and all your restaurant needs, come back here to Serv-U.  Give us a call, chat online, or email me with your questions. sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=291 http://www.servu-online.com//blogger.asp?journalID=291 Mon, 27 Mar 2008 14:25:00 GMT http://www.servu-online.com//blogger.asp?journalID=291 I know I've said this before, but I'm saying it again--because I continue to get news daily about restaurants becoming more green.  It could be a great time to give green a try, partly because according to one blog, a Zagat guide survey found that 65% of respondents said they would pay more for food that was sustainably raised or sourced.  That's hard to ignore, especially when the public is trying to cut back on discretionary spending.  On top of being a crowd-pleaser, though, going green is good for your bottom line.  One blogger came up with five paths to a greener restaurant and they are as follows:1. Know your sources.Does your food have a great story?  Then tell it!  For more on this idea, check out a recent post from one of my favorite foodie blogs--The Amateur Gourmet.2. Become a farmer.You don't have to own lots of acres--in fact, one chef started a small garden on the restaurant roof!3. Reduce waste.This step could actually work really well with #2; compost throw away food to use in the garden.  Pay less for trash removal--it's win-win.4. Increase efficiency.With continued increases in energy costs, this step is a no-brainer.  Turning off equipment when it's not in use is one simple way to become more efficient.5. Use eco-minded products.This step requires a bit more of a commitment, but it's one that you can feel good about.Hope this list gives you some ideas.  Have other suggestions for boosting a restaurant's bottom line?  Tell me about them via email or through the comments section.  And have a great Wednesday! sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=290 http://www.servu-online.com//blogger.asp?journalID=290 Mon, 26 Mar 2008 20:23:00 GMT http://www.servu-online.com//blogger.asp?journalID=290 Looking for a way to stand out from the competition?  Why not try online ordering?  Some restaurants are already giving it a try and reporting pretty good results.  A Reuters news article online suggested these other profit-building tips:Restaurant companies are offering smaller items, squeezing through price increases and trying to get customers to order online in hopes of preserving profits, while keeping cash-strapped customers ringing their registers.If nothing else, it's a good idea to do a Google search of restaurants in your area and make sure that your restaurant or bar appears in the list.  If you have a website, make sure the Google listing is linking to it.  If you don't, just check to be sure the contact information and address listed are correct.  It's free for you to check up on these things--and just making sure you show up in the local search results could open the door to customers searching for good eats online (or even through cell phones).You can also check with other search engines (like Yahoo!, MSN, or Ask), but Google gets the lion's share of searches each month (by a wide margin).Standing out from the crowd has always been a good idea in the restaurant business, but with a tougher economy, it is essential.  Got ideas on how to stand out?  Post them here in the comments section! sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=289 http://www.servu-online.com//blogger.asp?journalID=289 Mon, 25 Mar 2008 21:19:00 GMT http://www.servu-online.com//blogger.asp?journalID=289 Now may be a good time to invest…in wine?  I’ve gotta hand it to Cornell’s Center for Hospitality Research; they come up with good ideas and back them up with tons of facts.  The latest email I got from them suggests that there is a science to buying the right wines and consuming them at their peak.  If you sign up for a free account, you can read their entire report here.  It’s got all the info you need to create a winning wine cellar, whether it’s for your restaurant, your bar, or your home.   (photo courtesy of Stewart on Flickr)In the twenty page report, you’ll get plenty of charts to illustrate points, but one idea has really stuck with me:   In attending a wine tasting of Bordeaux wines, the authors were treated to the following advice by a wine grower from the area: “Always buy three cases—one to drink over time to identify when the wine has reached its peak; the second to enjoy at its peak in a party with one’s friends; and the third to sell on the auction market to generate funds to repeat the process.”   Sounds good to me!  The report is a nice read for anyone interested in wine for fun, and it’s especially useful to restaurateurs looking to increase profits through alcohol.  Serv-U carries a variety of wine equipment and wine supplies; if you can’t find what you’re looking for, don’t hesitate to call, email, or chat online with us.   And for anyone looking for more fun info about wine, don’t forget about WineLibraryTV there at the bottom of my blogroll; Gary Vaynerchuk is the host and he’s nothing if not entertaining! sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=288 http://www.servu-online.com//blogger.asp?journalID=288 Mon, 24 Mar 2008 21:19:00 GMT http://www.servu-online.com//blogger.asp?journalID=288 Here’s a fun little tidbit for your Friday!   Do you think your restaurant is as deserving of awards as any Michelin-starred establishment?  Watch out; according to a USAToday article, you never know who the Michelin inspectors could be:   “ ‘There are men, women, fat, thin, little, blond, black, Japanese, French, European,’ said Christian Delhaye, who runs Michelin's guides and maps division, which includes 22 dining guides.”   And what I found even more incredible than their expert disguises were their expenses:   “Michelin's 80 inspectors each run up annual expenses of more than $156,920 in restaurant, hotel and gas receipts, Delhaye said.”   Amazing.  The article goes on to say that the Michelin guides draw very little profit; all that expense simply adds up to some great brand recognition.   Of course, the Michelin guide doesn’t cover every city around, and so your restaurant may not get the chance to appear where it rightfully belongs.  However, the Internet has given customers a very powerful voice, and a positive review on sites like Yelp.com and Chow.com can help bring more customers to your business.  At very no expense, you’ll have your own bit of brand recognition through the web!   Click this link to read the entire Michelin guide article.  And have a fantastic weekend! sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=287 http://www.servu-online.com//blogger.asp?journalID=287 Mon, 21 Mar 2008 20:46:00 GMT http://www.servu-online.com//blogger.asp?journalID=287 I looked at the calendar today and I almost couldn't believe it; spring has finally come (officially, anyway)!  I've even seen a few of these returning to the Midwest: (image courtesy of Noel Zia Lee on Flickr)Now, in keeping with the age-old tradition, I've found some tips for a great spring cleaning in your bar or restaurant (courtesy of SEFA):Happy Spring! March 20th is the first day of Spring, and what a great time to do some cleaning! Here are some cleaning tips for Refrigerators, Shelving and Plastic to help get you started! Refrigerator Cleaning All refrigeration requires constant cleaning. Wipe interiors as often as possible and wipe exteriors daily. Be sure to also wipe down the gaskets daily by using a mild detergent and soft cloth or sponge. Dirty gaskets lead to loss of refrigerated air, increased electricity cost, and premature failure of the gaskets. Clean the condenser fin and coils regularly. Dust and grease build-up inhibits heat transfer. Cleaning Removable Polymer Shelving Equipment Needed: Dish machine or pot sink Estimated Cleaning Time: 10 minutes once a month=2 hours per year Labor Cost x 2 hours=cleaning cost per year Cleaning Steps: 1. Shift products on one end of shelf. 2. Remove polymer mats. 3. Place in dish machine or sink to clean. 4. Replace mats and repeat for other side of unit. Cleaning Open Wire Shelving Equipment Needed: Brushes Sponges Towels Buckets Hoses Mild Detergent Estimated Cleaning Time: 30 minutes once a month=6 hours per year Labor Cost x 6 hours=cleaning cost per year Cleaning Steps: 1. Remove all products. 2. Move shelving unit to outside area or area away from food products. (Note: do not contaminate food product with cleaning chemicals) 3. Hose shelving unit to loosen grease and dirt. 4. Use water, mild detergent and sponges to clean shelves. 5. Use brushes to clean between wires and remove stubborn residue. 6. Hose off unit again to remove cleaning chemicals and loose dirt. 7. Towel dry unit and move back to original location. 8. Place product back on shelf. From Store Safe to Serve Safe the Easy Way . . . A clean, well kept food storage area is very important. However, cleaning and maintenance of shelving can be a very time consuming process. Choosing the right shelving for your food storage area can eliminate a lot of headaches and grief. Shelving that can be cleaned quickly and easily will more likely be done more often and will not take too much time away from other job responsibilities. Cleaning Plastic The cleaning of most plastic is determined by the specific plastic used in manufacturing. When in doubt, ask the manufacturer about the plastic used to produce the product you have purchased. Find out the maximum temperature the product can withstand, how to wash the item and if the product is safe to use in a microwave. Acrylic Hand wash using mild liquid dish soap and dry with a soft cotton cloth. Do not use Windex or similar cleaners. Do not use at temps above 160°. Not recommended for microwave. Polycarbonate Hand wash using mild liquid dish soap and dry with a soft cotton cloth. Do not use Windex or similar cleaners. Do not use at temps above 200°. Not recommended for microwave. sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=286 http://www.servu-online.com//blogger.asp?journalID=286 Mon, 20 Mar 2008 17:50:00 GMT http://www.servu-online.com//blogger.asp?journalID=286 We’ve been very busy at Serv-U in the past year; we’ve moved to a new location, created a fresh homepage for our web site, become Energy Star Partners, and launched an industry-best web page dedicated to energy efficiency incentives, among other things.   Today, I’d like to highlight one of our most recent endeavors—our new “Featured Product of the Day” on Serv-U’s homepage.  The “Featured Product of the Day” is available at a special discounted price for one day only; tomorrow, a new product and price will be featured, and so on.  Come back daily to see what the latest restaurant equipment deal is. If you’d like to receive emails with Serv-U’s latest news (including special pricing offers), simply join our mailing list.  Keep reading the Restaurant Guru blogs for restaurant equipment tips and food service news.  If you have questions or requests for the Restaurant Guru, post a comment here and I’ll do my best to answer! sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=285 http://www.servu-online.com//blogger.asp?journalID=285 Mon, 19 Mar 2008 20:48:00 GMT http://www.servu-online.com//blogger.asp?journalID=285 Today I’d like to highlight a helpful resource for foodservice professionals: Fitfrying.com.  This site was launched by Frymaster in October of last year, and the timing couldn’t be better.  It seems every day, I receive notes in my email about any number of proposed regulations on restaurants and bars—employee health insurance, smoking bans, calorie-labeling mandates, and trans fat bans.  Frymaster has found a way to help ease the pain of at least one of these issues; FitFrying.com gives you the information you need to transition to trans fat-free frying.  Twenty-one states and twenty-six individual cities are already considering trans fat bans, and—fueled in part by the consumer trend toward healthier food—the trans fat bans will likely continue to spread.  (FitFrying.com even has a nice map of trans fat bans here.)   So whether or not you are facing a ban, it might be a good idea to begin the transition now.  At worst, it is a good marketing tool to appeal to consumers who love fried food, but are trying to eat healthier.  At best, you will be way ahead of the curve if a trans fat ban comes to your town.  FitFrying.com breaks the process down into four basic steps: the right fryer, the right oil, the right cooking process, and the right maintenance.  I especially appreciate that they created printable pdf files of fryer maintenance tips; they even get specific about gas fryer vs electric fryer maintenance.  Step-by-step pictures of the processes illustrate the simple steps fryer operators can take to lengthen the life of their fryers.  (photo courtesy of D'Arcy Norman on Flickr) Serv-U offers all you need to make your deep fried food a success--from deep fryers to fry baskets, filtration systems, and other accessories--and since we carry Frymaster products, we can help you purchase the products mentioned on FitFrying.com.  Just click the “Live Chat” button at the top left corner of this page or call your Serv-U representative at 800-797-3788.  You can also email your questions to sales@servu-online.com. sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=284 http://www.servu-online.com//blogger.asp?journalID=284 Mon, 18 Mar 2008 19:48:00 GMT http://www.servu-online.com//blogger.asp?journalID=284 As they say, everyone is Irish on St. Patrick's Day, so in honor of that idea, here are a few holiday ideas for the restaurant or the home kitchen: Potatos--Though potatoes are actually native to Peru, they are certainly an Irish cultural icon.  And on top of that, if you recall a previous post, 2008 is the Year of the Potato.  Combined with the potato's potentially curative powers (reducing blood pressure and working as an antioxidant, according to this article, today is a great day to savor some spuds.  Try out a recipe from Potatogoodness.com; in fact, today's featured recipe is Irish Potato Bread.Corned Beef and Cabbage--Don't forget this classic Irish meal!  But if you don't feel like going to quite the trouble of cooking it all up, you could go with a liquid dinner: Beer--Did you know that in the 1920s, Guinness was marketed with the motto Guinness is Good for You? These days, Guinness makes no claims to health benefits, but why not take this holiday to test the theory? Beyond that, anything involving green food coloring should fit the bill. So what did you do to celebrate your Irishness (or adopted Irishness)?  Leave a comment letting me know! sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=283 http://www.servu-online.com//blogger.asp?journalID=283 Mon, 17 Mar 2008 20:29:00 GMT http://www.servu-online.com//blogger.asp?journalID=283 A good griddle is a bit of a chameleon; it is at one moment a frying pan, later a soup warmer, and sometimes it’s a focal point of entertainment (as in open kitchens).  The drama of a sizzling griddle is undeniable, and griddles with grooved tops can even create sear lines that mimic those of broiled food.  With its versatility and style, a griddle can give ho-hum meals a nice kick. (photo courtesy of WayTru on Flickr Creative Commons)Griddle tops (plates, as they are sometimes called) are often made of either cast iron or steel (cold-rolled or polished).  Cast iron is favored by some cooks for its heat retention and quick temperature recovery (among other traits that have made cast iron a cooking favorite over the ages).  A complaint one might make about cast iron is that it requires special care.  It needs to be seasoned regularly with oil and cleaning is a somewhat delicate process, as harsh soaps can actually ruin the great seasoning you took time to build up.  If not seasoned properly, cast iron can rust fairly easily.  But for cooking with high heat (even up to 800°F), it’s hard to beat cast iron griddle tops.  Steel, on the other hand, has the advantage of being very easily cleaned, and it does not need to be seasoned like cast iron.  Steel is also less prone to rust.  A chrome finish (an option on some models) can make a griddle even easier to clean.  For lighter use, aluminum griddles are another option. Once a griddle top rusts, cracks, or warps, it is most likely time to upgrade.  Today, there is no shortage of options to fit any operation’s needs.  And while an idle griddle can be an energy drain, modern models are becoming more and more efficient.  Such features as snap-action temperature controls and infrared or steam heating are energy-saving design measures already on the market.  And while griddles haven’t been adopted by Energy Star yet, I’m hoping they will be soon.  For now, Serv-U sales associates can help you choose the griddle model that best suits your needs.  And if you are looking for other Energy Star equipment, check for the blue Energy Star logo on Serv-U’s product pages in the following Energy Star categories: fryers, solid door refrigerators and freezers, dishwashers, hot food holding cabinets, ice machines, and commercial steam cookers.   sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=282 http://www.servu-online.com//blogger.asp?journalID=282 Mon, 14 Mar 2008 17:22:00 GMT http://www.servu-online.com//blogger.asp?journalID=282 How to Cook Rice in a Rice Cookerfrom wikiHow - The How to Manual That You Can EditUsing a rice cooker is a simple and effective way to cook rice. Many rice cookers keep the rice warm after it's made. There's no need to watch the rice cooker since this appliance comes with an automatic timer that clicks when the rice is ready. This article will show you how to cook rice with a rice cooker so that you can say good-bye to burnt rice and ruined pots. Steps Measure the rice with a cup and put it into your cooking pot. Most of the time, rice cooker boxes will have a cup inside or you can use your own scooper for measurement. One cup of uncooked rice will generate roughly one and a half cups of cooked rice.[1] The measuring cup that comes with your rice cooker is not the same size as a standard US measuring cup (240 ml or 1 cup). It's a cup by rice cooker industry standards (180 ml or about 3/4 cup). Unless the recipe calls specifically for rice cooker cup measurements, you'll need to adjust your measurements accordingly.[2] Rinse the rice. This is optional. Read the packaging, as some rice does not need washing and is enriched with iron, niacin, thiamin, and folic acid; rinsing may be unnecessary and will remove any water-soluble vitamins and minerals in the rice.[3] Run tap water in the bowl. While the water is running, stir the rice. Continue stirring until the pot is full of water. Tip the pot at an angle and drain the excess water out. Hold the bottom part with your hand so that you can grab any rice grains that may fall with the water. Repeat until the water comes out clear. Drain as much water as you can. Soak the rice for thirty minutes, if desired. This is not required, but some people prefer it. It may result in stickier rice. Measure the water. Most rice cooker instructions recommend cold water.[4]How much wateryou add depends on what kind of rice you're cooking and how moist you prefer it. One rule of thumb is to fill the cooking pot with the same amount of cups of rice you used, with an additional 1/2 cup. For example, if you made 2 cups of rice, pour in 2 1/2 cups of water. There are also graduated marks on the inside of many rice cookers indicating how much rice and water should be added. The USA Rice Federation[3]recommends following the directions on the package that the rice came in, or using these guidelines in a pinch: White, long grain - 1 3/4 cups of water per 1 cup of rice White, medium grain - 1 1/2 cups of water per 1 cup of rice White, short grain - 1 1/2 cups of water per 1 cup of rice Brown, long grain - 2 1/4 cups of water per 1 cup of rice Parboiled - 2 cups of water per 1 cup of rice Still, you can't really go wrong if you just add two or 2.5 cups of water to each cup of rice; you don't want your rice too dry. For Indian style rices like Basmati or Jasmine, less water is needed as a drier rice is desired, use no more than 1 1/2 cups of water per 1 cup of rice. Use only 1 to 1 if you washed the rice previously. It is ok to add bay leaves or cardimom pods directly to the rice cooker to enhance the flavor. Add a little bit of salt, butter or oil at this time, if desired. Try to get any rice grains around the pot back into the water and level out the rice. Wipe the outside of the pot with a cloth or rag. Place the pot into the rice cooker. Cover it, plug the cooker in, and press the switch to turn it in. The switch will click, like a toaster, when the rice is done. In some cookers, the rice will be warmed until you unplug the cooker. Don't lift the lid to check on the rice. The cooking process depends on the development of steam inside the pot, so letting steam escape by opening the lid may result in improperly cooked rice. The rice cooker automatically turns off when the temperature inside the pot reaches boiling point (212 degrees F or 100 degrees C at sea level), which happens when all the water has been absorbed by the rice.[5] Allow the rice to rest for 10-15 minutes before removing the lid. This is not required but is commonly recommended in rice cooker instructions, and is automatic in some models.[4] Tips If your rice cooker has a non-stick bowl, wash the rice (prior to cooking) in a colander with several washes/rinses/drains. Replacement non-stick bowls are very expensive. Even though the instructions indicate washing is not necessary, especially with a keisenmai/musenmai rice, a few wash cycles will promote a better finished consistency. Use a non-stick spoon that will not scratch the inside of the pot to stir and fluff the rice after it's done. The best tool for this purpose is a plastic rice paddle that comes with most rice cookers. To keep the rice from sticking to the paddle, dampen the paddle with cold water (works for fingers, too). You may need to make adjustments if you're using a rice cooker at a high altitude. Since the boiling point of water decreases by 1 degree F for every 540 feet of altitude (1 degrees C for every 300 meters), the rice cooker may turn off before the rice has been exposed to a high enough temperature to cook properly. You can compensate for this with extra water so the rice boils longer--at 5000 foot elevation, use 3 cups of water per cup rice instead of 2.5. Consult the rice cooker instructions and contact the manufacturer if you are experiencing problems with undercooked rice at high altitudes. When your rice is nearly done, quickly raise the lid and throw in some broccoli. Use your rice cooker for oatmeal! 1 cup of oatmeal to 2.5 or 3 cups of water. Add apple pie spice, dried cherries & pineapples (from bulk food section), and a capful of vanilla extract. After cooked, add sliced almonds and peanuts and bananna. Now pour in 12 ounces of water to which you have stirred in (with a chopstick or wand mixer) half a cup of protein powder. The 22 grams of protein plus the oatmeal make this a fast and tasty nutrition dish. Try the protein powder and you will never again use milk on your cereal. Use natural Xylipure to sweeten, rather than sugar. One protein powder drink (which tastes like a milkshake) will take care of your hunger for 8 hours and is especially good for older people with low blood sugar. Warnings Children can help clean the rice, but leave the rice cooker handling to the adults. Don't overfill the rice cooker or else it will boil over and make a mess. If the rice cooker does not automatically keep the rice warm after it's done cooking, you should consume or refrigerate it all as soon as it's done to avoid food poisoning due to Bacillus cereus.[6] Things You'll Need Rice Rice cooker Water Measuring cup Spoon or paddle Related wikiHows How to Cook Rice in a Microwave How to Cook Low Carb White Rice Without a Rice Cooker How to Microwave Refrigerated Rice How to Make Rice Cooker Bread How to Make Steamed Rice How to Make Indian Style Basmati Rice How to Make Fried Rice How to Make Spanish Rice Sources and Citations ?http://www.gourmetsleuth.com/howtoselectaricecooker.htm ?http://www.usarice.com/consumer/ricecookers.html ? 3.03.1http://www.usarice.com/consumer/prep.html ? 4.04.1http://www.zojirushi.com/user/scripts/user/recipe.php?recipe_id=23 ?http://recipes.howstuffworks.com/question35.htm ?http://en.wikipedia.org/wiki/Bacillus_cereus Article provided by wikiHow, a collaborative writing project to build the world's largest, highest quality how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Cook Rice in a Rice Cooker. All content on wikiHow can be shared under a Creative Commons license. sales@servu-online.com(Debra Boma) http://www.servu-online.com//blogger.asp?journalID=281 http://www.servu-online.com//blogger.asp?journalID=281 Mon, 13 Mar 2008 17:42:00 GMT http://www.servu-online.com//blogger.asp?journalID=281 If you own a restaurant, you know how important it is to have a good, efficient commercial refrigerator. I am sure that you are thinking that it’s a piece of cake to go buy the right refrigerator. But it is important to first think about what you want and need out of it.  You would be amazed at all of the options there are on commercial refrigerators nowadays.  It is important to know in advance what you are looking for before you buy.   First of all, how much money do you plan on spending?  Refrigerators can run anywhere from a few hundred dollars up to $10,000. Quality and durability are very important.   If you spend the extra money on a higher quality refrigerator, it will last longer than a cheaper one and will save you more money in the long run!  Today, the average refrigerator should last around 15-20 years.  Another very important thing you need to consider is how much space you need. If you need a lot of space, you must also consider the shelving. Make sure the shelves are pull-out or adjustable in case you need extra room.  After doing some research, there are several features available now in refrigerators that you may not know about.  There are spill proof shelves, sliding shelves, reversible door swing, and separate humidity controls as well as many other options.Today, refrigerators are made more efficiently. Because of this you can save money on your utility bills. Something you should consider is buying an Energy Star rated refrigerator. These Energy Star models use 15% less energy than federal standards require.  Also, you should not put your refrigerator next to a dishwasher or oven. The heat makes your refrigerator work harder than it needs to. There are so many things to think about when choosing the right commercial refrigerator! These are just some things to think about before making your decision. sales@servu-online.com(Debra Boma) http://www.servu-online.com//blogger.asp?journalID=280 http://www.servu-online.com//blogger.asp?journalID=280 Mon, 12 Mar 2008 19:16:00 GMT http://www.servu-online.com//blogger.asp?journalID=280 Many Americans are feeling the squeeze of a tough economy today, and small businesses—like independent restaurants—have to work harder than ever to earn the public’s patronage.  I like the way Robin Lee Allen of Nation’s Restaurant News puts the situation into perspective in a recent article:   “Certainly, it’s a challenging environment. It’s easier to be a winner when the money is flowing freely. But it’s also a truer test of excellence to be a winner when times are tough…Guest traffic generally has declined throughout the industry, but weary consumers are likely to need escapes and mini indulgences more than ever.”   Allen goes on to discuss ways that restaurateurs can take this opportunity to improve their businesses—and keep customers coming back for a “mini indulgence” again and again.  One suggestion in particular rings true to me; train employees to be the picture of hospitality.  Even Starbucks recently completed a nation-wide retraining of its baristas—closed up every coffee shop for a few hours and retrained employees.  Though they certainly lost sales in those few hours, Starbucks will likely see a positive return on the investment when baristas make better drinks and create a better experience for customers.  I, for one, will not go twice to a restaurant with terrible service, even if the food is excellent.  On the other hand, excellent service is enough to bring me back for at least a second try, and will likely make me a vocal fan.   Visit the NRN article for more tips for gaining more fans among your customers; they are the best advertising you could hope for. sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=279 http://www.servu-online.com//blogger.asp?journalID=279 Mon, 11 Mar 2008 20:12:00 GMT http://www.servu-online.com//blogger.asp?journalID=279 Before you think about throwing away that old wooden spoon, you should read this article from WikiHow! Your old wooden cooking utensils can most likely be saved! How to Clean and Disinfect Wooden Cooking Utensilsfrom wikiHow - The How to Manual That You Can EditEver dig up an old wooden spoon from the backyard and say to yourself, “I wish I could clean this baby up and stir some soup with it? Sure, we all have. Well, don’t worry, these simple steps and tips will give you the ability to clean and disinfect just about any wooden cooking utensil. Warning to heavy-handed grandmothers: While wooden spoons are great for thumping kids, these steps are so easy that grandchildren will be too busy cleaning wooden utensils to get in trouble. One, two, here we go! Steps Analyze just what kind of dirty your utensil is. If you find a wooden spoon floating down the street during a flood, burn that spoon. There is no process of cleaning that will remove deadly toxins from this utensil. This type of wooden utensil should be considered dangerous. Prepare for disinfecting your wooden utensil. When cleaning wood, remember that washing by hand is most thorough and that bleach is your friend. Place some bleach into a soaking tub (sink, large bowl, dish pan) and fill the remainder with hot water. A good ratio is one part bleach to 20 parts water. Place the utensil in the water. Allow your utensil to soak for at least an hour. As a rule, you do not want to soak wooden utensils often, but periodically it is important to thoroughly disinfect a utensil, and the initial disinfecting is critical. Remove the bleach solution and fill the same tub with a mixture of mild detergent, such as dish soap, and hot water. Wash the utensil by hand, and then allow it to sit in the soapy water for 15 minutes or so. Allow sufficient soaking time to remove any bleach smell on the utensil. Feel the utensil. If it feels fuzzy, it is probably because the grain of the wood has been raised from the soaking. Simply take a fine grit sandpaper (or even steel wool) and gently smooth the utensil. Rinse the utensil off again. This time, you can wash it like you would any other utensil in your kitchen. Only follow the above steps if you need to thoroughly disinfect a utensil. Otherwise, wash wood with a gentle detergent and dry it off quickly. Renew and retain the vibrancy of the wood in your utensil by periodically oiling it. You can use a paper towel or a small piece of clean cloth to administer the oil to the utensil. Use mineral oil, a food safe oil that is commonly used by restaurants to increase the longevity of wooden utensils. Mineral oil is a minor laxative, but even regular use of such small quantities will cause no adverse effects. If you are worried, you can simply allow the oil to soak in and then re-wash the utensil. Tips If a spoon is rancid, don’t try too hard to disinfect it. The cost of a new utensil is generally less than the possible adverse affects of using a contaminated kitchen tool when preparing food. Taking care of your wooden utensils will pay off in the long run. Wooden utensils are among the first cooking utensils, and with proper care they can last a lifetime. Don’t be afraid to allow your utensil to soak for a spell. Because wood is porous, it may take a while for your cleaning solution to thoroughly sanitize the utensil. Do not, however, make a habit of soaking wood utensils, as soaking can shorten their useful lives. Some say that lemon juice is a great way to keep your wooden utensil constantly fresh and sanitized. Use this method only after thoroughly sanitizing with bleach, though. Hard wood utensils are the easiest to sanitize, and they also last the longest. The tight grains in the wood make for a less porous and more rigid construction. Consider using a microwave to both dry out and sanitize a wooden utensil. You can also place a wooden utensil in boiling water to help in the disinfecting process. Warnings Wooden utensils are more porous than their plastic or metal counterparts. They are therefore more susceptible to carrying germs and bacteria. Don’t put wooden spoons in the dishwasher, especially not on a regular basis. They may crack. They are also a fire hazard if they fall on the heating element during the drying cycle. Do not use a wooden utensil if any part of the wood is soft or dark and mushy. These characteristics are often associated with rotten wood, and wood in this state will attract and retain germs and bacteria. Related wikiHows How to Clean Dishes Without Soap How to Organize a Kitchen How to Properly Load a Dishwasher How to Clean a Fondue Pot How to Avoid an H. pylori Bacterial Infection Article provided by wikiHow, a collaborative writing project to build the world's largest, highest quality how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Clean and Disinfect Wooden Cooking Utensils. All content on wikiHow can be shared under a Creative Commons license. sales@servu-online.com(Debra Boma) http://www.servu-online.com//blogger.asp?journalID=277 http://www.servu-online.com//blogger.asp?journalID=277 Mon, 10 Mar 2008 13:41:00 GMT http://www.servu-online.com//blogger.asp?journalID=277 Before coming to Serv-U, I used to be a teacher.  That’s why one particular National Restaurant Association headline in my email caught my attention.  It’s all about cheese…   Until a foray into brie and camembert, my 7th grade students were perfectly happy getting their cheese intake from Cheetos.  One day, I brought in samples of these “exotic” French cheeses and while some were disgusted, almost everyone tried a piece of this “stinky cheese” (brie for the brave ones).  And what’s more, most of the kids admitted with some surprise that they enjoyed this strange cheese.   The experience of my students follows a pattern that is being mimicked all across the US; American tastes are changing!  The NRA article I mentioned above comes from a Dallas newspaper.  The author discusses the recent surge in popularity of artisanal cheeses here in the US, and not all of these cheeses are coming from France.  The article cites some compelling reasons for America’s changing tastes:   “The collective American palate has become increasingly adventurous and sophisticated, thanks in part to a pervasive food media that has helped turn the U.S. into a nation of would-be foodies.”   Just take a look at any of the blogs listed in my blogroll (bottom right on this page) and you’ll see that there is a vibrant foodie community in the US (check out “The Amateur Gourmet”).  And going “gourmet” isn’t just limited to cheese; if you recall a recent ’Guru post, even McDonald’s is coming out with a line of gourmet espresso coffee drinks.   But beyond observing isolated incidents, this movement toward gourmet foods (and cheeses in particular) is backed up by fact:   “Artisanal cheese is one of the fastest growing segments of the $59 billion gourmet food industry, with cheese and dairy expected to see double digit growth through 2012, according to consumer research firm Packaged Facts. Much of that growth will come from speciality and artisanal cheeses.”   If you’re looking to “freshen up” your menu, you might consider adding a touch of gourmet with a non-traditional cheese or two.  And if you don’t want to change your printed menu, you could test out new dishes using a “Today’s Special” sign.   Want a rundown of cheese basics?  Try out this list from the American Cheese Society (yes, it’s a real group!)…bon appétit!       sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=276 http://www.servu-online.com//blogger.asp?journalID=276 Mon, 7 Mar 2008 19:01:00 GMT http://www.servu-online.com//blogger.asp?journalID=276 Having heard that there's no better way to prepare fried food than in a cast iron skillet, I recently purchased one for my own use at home.  But the upkeep of cast iron had me a little worried (seasoning iron? why? how?), so I went on a little online hunt and found a helpful little article through WikiHow.  Wondering how to season your cast iron?  How to season it if you (or your customers) are vegetarians?  How to clean it?  How to remove rust?  This article should get you started in the right direction: How to Care for Cast Ironfrom wikiHow - The How to Manual That You Can EditA cast iron pot gets extremely hot, foods tend to stick to it, and it gets very dirty. When it is left standing for a long period of time, rust accumulates, and it is difficult to clean. Steps Heat the oven to 250 ºF - 300 ºF (120 ºC - 150 ºC). Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned. Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours. Repeating this process several times is recommended as it will help create a stronger seasoning bond. Also, when you put the pan into service, it is recommended that you use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning. Tips To reseason a pan: just clean, dry and follow the steps above again. To remove rust, use Naval Jelly, available at most hardware stores or home depot-type places. Follow the instructions on the bottle, they're pretty straight forward. For vegetarians, a vegetarian margarine or hard fat can be used as a substitute for the lard or bacon grease. Alternatively, seasoning will occur with repeated use over time of olive or peanut oils and cleaning out after use with a brown paper towel or similar wiping cloth. Warnings Always keep your cast iron pans clean and dry when not in use. That dark layer that builds up is a good thing, don't scrub your seasoning off with anti-grease soap and abrasive materials. Read the warnings on Naval Jelly, it's NOT a good thing to ingest, but it does remove rust like crazy. If in doubt as to its suitability for your food dishes, don't use it. Article provided by wikiHow, a collaborative writing project to build the world's largest, highest quality how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Care for Cast Iron. All content on wikiHow can be shared under a Creative Commons license. sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=275 http://www.servu-online.com//blogger.asp?journalID=275 Mon, 6 Mar 2008 20:04:00 GMT http://www.servu-online.com//blogger.asp?journalID=275 For any restaurateur (or would-be restaurateur) who is thinking of greening their business, QSR Magazine has come out with a great article on that very topic.  They cover eco-friendly, sustainable restaurant solutions from the floor to the lights, and everything in between.  Some things are simple (like LED exit signs) and some things require a deeper investment of time and/or money (like water-saving toilets and urinals).  Some of these improvements will eventually pay for themselves in energy savings (like Energy Star restaurant equipment).  Other things will reap an unseen reward in the form of a safer work environment for your employees, and more breathable air for your patrons.  That’s because certain wall coverings contain harmful chemicals called VOCs (volatile organic compounds), but your restaurant’s level of VOCs can be reduced through low-VOC materials and careful planning.                                    Check out the article and see what might be a good fit for your restaurant.  Serv-U is proud to be an Energy Star Partner; please see our Energy Efficiency page for more energy-saving tips and incentive programs! sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=274 http://www.servu-online.com//blogger.asp?journalID=274 Mon, 6 Mar 2008 14:35:00 GMT http://www.servu-online.com//blogger.asp?journalID=274 Gas, electric—thermostatic, or manually-controlled; Serv-U has got the griddle for your commercial kitchen!  These surprisingly versatile machines can do almost anything a frying pan can do, and often with a healthier result.  If it suits your needs, you can even buy griddles or griddle pans that you simply heat over your commercial stove’s burners.   Choose from griddles that are as small as 12” wide to griddles spanning a full six feet across.  Many come with independent temperature controls at one-foot intervals; this allows operators to cook at different temperatures on different parts of the same griddle.   Unlike frying pans, griddles allow excess grease to drain away from the food, leaving great taste with less fat.  With today’s consumer more and more focused on healthier alternatives, a griddle can allow you the flexibility to create the same dishes you normally make, but in a lower-fat version.   As with many pieces of restaurant equipment, you want to look for quality construction when considering what model works best for your establishment.  Stainless steel is highly durable and commonly used in commercial kitchen equipment.  Griddle plates are often made of steel between ¾” and 1” thick.  Some griddles have a chromium surface that improves the griddle’s efficiency while making it easier to clean.  Look for the NSF label; a foodservice product that is NSF-certified has passed food safety tests. sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=273 http://www.servu-online.com//blogger.asp?journalID=273 Mon, 4 Mar 2008 20:22:00 GMT http://www.servu-online.com//blogger.asp?journalID=273 With the rising cost of gas and other living expenses, many people are choosing to dine at home rather than go out.  If you are a pizza fanatic, the good news is that frozen pizzas have drastically improved over the past few years.  Some frozen pizzas come with the option of a rising crust, or crispy crust.  Some even have stuffed crust.  If you choose to buy this improved frozen pizza instead of delivery, not only are you getting a good meal but you are saving money as well.   A way for restaurants to save money and to prevent spoilage is by making a bunch of pizzas at one time and freezing them.  Then, they could use the frozen pizzas on a night when they are really busy.   If you work at or own a restaurant, there are some pizza supplies you should have to increase your productivity.  With a miniveyor pizza oven, you can cook up to 14 12” pizzas in one hour!  Here at Serv-U, we have several commercial pizza ovens that can help any restaurant cook several pizzas in an hour.   What if I told you that you could make restaurant quality pizza at home? With the right pizza supplies, you can make any frozen pizza taste better. Something I highly recommend is a frozen pizza oven.   These pizza ovens are fairly inexpensive, and definitely worth the money.  These ovens can also be used at bars. With these pizza ovens, you don’t have to worry about ever making a frozen pizza with soggy crust again.  You can also control the crispness, and the degree of browning on your pizza.  Most pizza ovens also have a top heating element so that your pizza cooks more evenly and quicker than your regular oven.    Some of the  frozen pizza ovens we have here at Serv-U can cook a 12” pizza in an average of 10 minutes.  Not only will your pizza taste better, but it will take less time to cook.    If you don’t want to purchase a frozen pizza oven, there are other pizza supplies that can improve your frozen pizza.  The right pizza pan can improve your crust and bake your pizza more evenly. In a previous blog, I listed the different types of pizza pans and explained how they can improve your pizza.  With the right pizza supplies, you can make any frozen pizza taste better! sales@servu-online.com(Debra Boma) http://www.servu-online.com//blogger.asp?journalID=272 http://www.servu-online.com//blogger.asp?journalID=272 Mon, 3 Mar 2008 20:19:00 GMT http://www.servu-online.com//blogger.asp?journalID=272 What more appropriate topic for a late Friday afternoon than....alcohol?  I've got good news for those businesses sporting a liquor license: according to an article I found throught the National Restaurant Association, alcohol sales continue to climb (albeit slowly) in these somewhat uncertain times:According to the Norwalk, Conn. research company, wine consumption increased 4%, while distilled spirits were up 3.2% and beer rose 1.2%.Now that's reason to celebrate, isn't it?  Even better, one of my favorite beverages is doing exceedingly well (but keep your eyes peeled for the effects of a bit of a hops shortage this year):Craft beers also saw double-digit growth, while wine continued to find appeal with newer drinkers.  So while Americans may be tightening their belts, they're willing to spend a little extra once in a while for a really great beer.  So keep your back bar coolers stocked, and your taps running smoothly! sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=271 http://www.servu-online.com//blogger.asp?journalID=271 Mon, 29 Feb 2008 19:40:00 GMT http://www.servu-online.com//blogger.asp?journalID=271 Have you ever wondered how to make a martini or cocktail like the one you ordered out at dinner?  One foodservice item that is a necessity for making mixed drinks is the shaker. Read the following article below from www.wikihow.com for details on how to make a shaken cocktail. How to Make a Shaken Cocktailfrom wikiHow - The How to Manual That You Can EditShaken cocktails are made with cocktail shakers to create chilled, enjoyable mixed . Shaken cocktails have a different texture and taste than stirred cocktails, and have great visual appeal. It is also entertaining to watch people make shaken cocktails. The right garnish also really helps to dress up a cocktail, and is an integral component of a great shaken cocktail. To learn the art of making shaken cocktails, read on. Steps Prepare the garnish. Cocktails are generally not complete without a garnish, so have the appropriate garnish ready before making the cocktail. Common garnishes for shaken cocktails include maraschino cherries as well as citrus wedges, wheels, twists and spirals. For more detail on how to make garnishes, read How to Garnish a Cocktail. Add some ice cubes to a cocktail shaker. Shakers are generally filled about half full with ice, although different amounts can be used depending on the shaker design. Leave space so that the ice can be vigorously shaken with the ingredients in the shaker. When using a small cup as a cap that fits inside a larger cup, fill the large cup about half full with ice. Boston shakers can be completely filled with ice, as the glass cup that is filled with ice is capped with a larger cup that fits over the glass cup. Cobbler shakers don't use a separate cup as a cap, and have built-in strainers. Boston shakers and other similar shakers are used with separate strainers. It is common to use two metal cups as a shaker. When a Cobbler shaker or a large metal cup and a small cup for a cap are used, it is possible to hold and shake the shaker with one hand. Metal shaker cups are oftentimes weighted when a heavy glass cup is not used to make shaking more effective. Pour the ingredients into the shaker. The ingredients can be free poured into the shaker or measured with jiggers. Add ingredients for one or more cocktails, depending on the capacity of the shaker and the number of cocktails to be made. For Boston shakers, add the ice and ingredients to the glass cup. Cap the shaker. Once the ingredients have been added, cover the shaker tightly with the cap. Make sure a watertight seal is formed, but don't press the shaker in or on too tightly because it may be very difficult to remove. Shake vigorously for about five seconds. Keep the cap held tightly over or in the shaker. Hold the shaker vertically or somewhat tilted and shake it up and down. Hold the shaker securely in a manner that feels relatively comfortable. Some additional movements, such as side to side motions, can be used while shaking the shaker up and down to create some added flair. Use both hands for most shakers, with one hand on the bottom of the shaker and the other on the top. The ingredients need to be chilled thoroughly and totally mixed. When the cocktail is adequately mixed and chilled, condensation should form on the outside of the cocktail shaker, and the shaker will be cold to the touch. When using a Boston shaker, the shaker should be inverted when shaking so that the glass cup is on the top. This will prevent the glass cup from hitting and breaking on an object, and will prevent the ingredients from leaking out of the shaker. The cooling process that occurs during shaking will also cause Boston shakers to form a solid seal between the glass and metal cups (metal contracts on the glass as it cools). Remove the cap from the shaker. Carefully remove the top shaker cup or cap and fit the strainer in the bottom cup. This will be relatively easy for shakers that are made entirely of metal, but can be difficult when using Boston shakers. Boston shakers are cracked open. For all shakers, place the metal cup down on the table before removing the top cup or cap. For Boston shakers, firmly hold the bottom metal cup with one hand and the top glass cup with your other hand. Try to move the glass cup back and forth just a little bit to get it to break free from the metal cup while pulling upwards on the glass cup. Don't try to force the glass cup to the side too much, as this may cause it to jam further into the metal cup. For Cobbler shakers with built-in strainers, merely remove the top cap. Never bang the shaker on an object to open it, but it is fine to tap it open with your hand. Fit the strainer in the shaker cup. Simply fit the strainer in the metal cup for Boston shakers and shakers that consist of two metal cups. Cobbler shakers have built-in strainers. Strain the shaken cocktail into the appropriate glass. Hold your fingers over the strainer while pouring to keep the strainer in the shaker cup. Depending on the cocktail recipe, the drink will be strained into an empty glass or a glass that has been filled with ice. Glasses can be chilled in a freezer or with ice before straining. Garnish and serve the cocktail. Many shaken cocktails will have a luscious froth. Tips Do not overfill the cocktail shaker. Prepare the cocktail quickly so that the ice does not melt too much. It takes time to learn how to expertly make a shaken cocktail. Practice making the garnishes before making actual cocktails. Practice shaking and straining with ice and water, juice or milk. Practice sealing the metal shaker to the glass container. Sometimes a very small tap, maybe only a gentle press, is usually all you need. More force may jam it, so experiment first with water to find the necessary forcefulness. Never align the metal shaker symmetrically with the glass container before tapping in place, rather, fit the metal to the glass at an angle, then press. This makes it easy to separate the two by simply straightening the tilted hat seal, and also leaves you wiggle room should you tap/press too hard and jam the metal to the glass. Shake vigorously with caution! Shaken drink connoisseurs are wary of bruising, where the ice is cracked from being shaken too hard, and then dilutes the finished drink. Warnings Always drink responsibly and be responsible when making drinks for others. Things You'll Need Cocktail shaker and strainer Cocktail glass or other appropriate type of glass Garnishing tools (grater, paring knife, channel knife tool for citrus spirals) Related wikiHows How to Make Chocolate Martinis How to Make a Cosmopolitan How to Mix a Tuaca Sidecar How to Make a Mai Tai Cocktail How to Make a Candy Cane Martini How to Make an Eggnog Martini How to Make a Broadside Article provided by wikiHow, a collaborative writing project to build the world's largest, highest quality how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make a Shaken Cocktail. All content on wikiHow can be shared under a Creative Commons license. sales@servu-online.com(Debra Boma) http://www.servu-online.com//blogger.asp?journalID=270 http://www.servu-online.com//blogger.asp?journalID=270 Mon, 28 Feb 2008 17:09:00 GMT http://www.servu-online.com//blogger.asp?journalID=270 I love a good cup of coffee to start my day, but the morning can quickly slip by without anyone noticing that empty coffee pot baking on the heating plate...  What do you do about that burnt brew at the bottom?  I googled this question and found an answer I recall hearing once before (years ago--confided by a server at a steakhouse where I worked).  It may not exactly be a trade secret, but here's a reminder about how to get those coffee pots sparkling: How to Clean a Blackened or Burnt Coffee Potfrom wikiHow - The How to Manual That You Can EditEver leave the coffee pot on over night? Can't get rid of the discoloration at the bottom of your pot? This article will show you how. Steps Place 1 teaspoon of salt into the coffee pot. Add 2 cups of ice into the coffee pot. Swish around the solution to start melting the ice. If the ice isn't melting, add a little bit of cold water into the coffee pot. Continue to swish the mixture in multiple directions. You should begin to see the burned color coming off of the pot. Tips If the pot is severely discolored you may have to repeat this several times, but eventually it will come clean. The swish motion is important. Make sure while you're swishing that you are doing this over all the discolored areas. Missing areas will not get the pot entirely clean. Warnings When adding additional water, it is important that it is cold. Hot water mixed with the ice will cause the pot to crack or shatter. Salt and ice mixture on the skin can freeze it so make sure to keep them separate until you put it into the pot. Frostbite is painful and the skin can take several weeks to heal. Do not use cleanser, although it seems faster. Coffee pots often have lips that could hide a bit of the cleanser even when it is rinsed. Those bits could end up in your coffee. Think hygiene and not eating grit. This is especially important in restaurants where customers expect sterile equipment. Things You'll Need A discolored coffee pot 1 teaspoon salt 2 cups ice Cold water Article provided by wikiHow, a collaborative writing project to build the world's largest, highest quality how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Clean a Blackened or Burnt Coffee Pot. All content on wikiHow can be shared under a Creative Commons license.Serv-U proudly offers coffee makers and accessories by leaders in the industry (think the likes of BUNN brewers, Hamilton Beach urns, and Service Ideas French presses for example).  And if you're ready to free your inner barista (hey, even McD's is doing it!), we've got a great selection of grinders and espresso machines to choose from.  You'll be producing latte art in no time!+                      =(Latte art pic courtesy of adactio on Flickr.) sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=269 http://www.servu-online.com//blogger.asp?journalID=269 Mon, 27 Feb 2008 16:45:00 GMT http://www.servu-online.com//blogger.asp?journalID=269 When most people think of types of restaurant equipment they most often forget about the janitorial equipment . And why wouldn't they? Who likes to clean? But we all know it is necessary to keep up a healthy, clean, and safe environment in the restaurant business. Janitorial equipment is a broad category... almost as broad as restaurant equipment. Here are a few examples of products that fall under the janitorial equipment category: Mops/Mop Buckets  Cleaning Chemicals Vacuums & Floor Care Restroom supplies Deoderizing Products It's important to remember whether you are opening a new restaurant/bar or just trying to maintain one to not forget janitorial equipment when you are ordering restaurant equipment. sales@servu-online.com(Kristin Smaardyk) http://www.servu-online.com//blogger.asp?journalID=268 http://www.servu-online.com//blogger.asp?journalID=268 Mon, 27 Feb 2008 13:48:00 GMT http://www.servu-online.com//blogger.asp?journalID=268 To steal a fashion-week phrase, “green is the new black.”  Going efficient is becoming more and more mainstream, and restaurateurs are finding out that it’s about saving money as much as it is about saving the planet.  (Oh, and it doesn’t hurt that many potential customers take a keen interest in the issue, too!)   The National Restaurant Association recently released the results of an informal poll, asking what “green” measure made the most business sense to restaurateurs.  The results can be seen here: NRN Green Poll.   So—if you haven’t started any green initiatives yet, recycling may be a great way to get your foot in the door.  And when you want to save money on utilities, Serv-U can help you find new restaurant equipment that uses far less electricity, gas, and water than older models.  You can start with something as small as adding efficient pre-rinse spray heads to your dish sinks—or you can go big by purchasing Energy Star-certified restaurant equipment.  Visit our Energy Efficiency page for ideas and information about efficiency rebates.(Photo from Flickr courtesy of gmnonic.) sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=267 http://www.servu-online.com//blogger.asp?journalID=267 Mon, 26 Feb 2008 19:52:00 GMT http://www.servu-online.com//blogger.asp?journalID=267 You may already know that stainless steel restaurant equipment is high quality. But what you may not know is why.Stainless steel is defined as an iron-carbon alloy with a minimum of 11.5 % chromium content. Because of its chromium content, stainless steel is non-corrosive and will not rust.This is because the chromium works by reacting with oxygen to form a tough, invisible layer of chromium oxide film on the steel surface.So if anything happens to the surface, the film will heal itself as long as there is enough oxygen.That is one of the main reasons why stainless steel lasts so long. With proper care, stainless steel can last up to 100 years.If you are a restaurant owner, you will save money by purchasing stainless steel restaurant equipment because it lasts so long. Another benefit to buying stainless steel restaurant equipment is that it is very easy to clean.If you work in a restaurant you know how important cleanliness is. Stainless steel does not have pores or cracks to hold bacteria, grime, or dirt.I strongly recommend using stainless steel restaurant equipment. Not only does it look nice, but it will last a very long time. sales@servu-online.com(Debra Boma) http://www.servu-online.com//blogger.asp?journalID=266 http://www.servu-online.com//blogger.asp?journalID=266 Mon, 25 Feb 2008 21:41:00 GMT http://www.servu-online.com//blogger.asp?journalID=266 Smoking Receptacles: Becoming a must have piece of restaurant equipment!               As you may have noticed many states in the United States have started a smoking ban in bars and restaurant. Smoking bans are public policies, including criminal laws and occupational safety and health regulations, which restrict tobacco smoking in workplaces and public spaces. States where the smoking ban is already in effect either in the entire state or in a county include: Alabama, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, District of Columbia, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, Puerto Rico, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Vermont, Virginia, Vermont, West Virginia, Wisconsin and Wyoming. Many more states are jumping on the bandwagon so it’s important to think about restaurant equipment to accommodate the new laws and ordinances. Of course every state has it’s own rules and stipulations. A good place to reference to find out more details would be your own state’s website or try searching on wikipedia  I suggest this link in particular for wikipedia In most instances this means that all of your smokers will be outside. Unless your restaurant or bar has a beer garden this also usually means that the smokers will be outside your front door. I suggest picking out some kind of smoking receptacle  for smokers to put out and put away their cigarettes, cigars or other manner of tobacco smoking devices. It is important to have something so that all tobacco-smoking devices are put out correctly and safely. It is also important to not have cigarette butts or cigar butts littering your front entrance or anywhere on your property.               The good news is you have several options in terms of restaurant equipment to choose from. You can get trashcans that come equipped with a sand urn on top to a freestanding receptacle that extinguishes and stores safely until you empty it. Smoking receptacles are very helpful in maintaining a clean and safe environment for your customers to smoke-in and a pleasant entry for non-smoking customers on their way in or customers dining/drinking in your outdoor seating.             Here is an example of a L’Ashcan Sand Urn             Here is an example of an outdoor receptacle called the Smoker’s Cease Fire     Here is an example of an outdoor, wall mount Smoker’s Post      As far as restaurant equipment goes, a smoking receptacle is now a necessary item! You can reference any of the smoking receptacles available or any restaurant equipment at www.servu-online.com   sales@servu-online.com(Kristin Smaardyk) http://www.servu-online.com//blogger.asp?journalID=264 http://www.servu-online.com//blogger.asp?journalID=264 Mon, 25 Feb 2008 20:42:00 GMT http://www.servu-online.com//blogger.asp?journalID=264             I bet most people aren’t aware of the wide range and variety of gadgets and supplies you can stock your kitchen with. There are so many different types of foodservice equipment that are available to make cooking/baking easier. Here a few examples of uncommon kitchen supplies: Pancake dispenser, patty molder, onion bloomer or a restaurant quality lettuce chopper/shredder. Now don’t worry I will give detailed descriptions to match these fascinating and uncommon kitchen supplies and explain how each one works and how beneficial they can be in your kitchen.             I’ll start with the pancake dispenser. Here at Serv-U we carry one with 2 options; you can get one made of aluminum or stainless steel. Now, how to use: pour your pancake batter into the dispenser and choose from 1 of 8 different portion control options to dispense a round ideally shaped pancake onto your griddle. The portion controls range from ½ oz to 3 oz, more popularly known as dollar to king size. This piece of foodservice equipment makes serving pancakes at breakfast a whiz and a lot less of a mess!             On to our next kitchen supply item; the adjustable patty molder … Anyone who has cooked and prepped burgers before knows that it is a chore to make the perfect patty. The adjustable patty molder is chrome plated, easy to clean, 4 ½ inches in diameter, and can be adjusted to your desired thickness. All you have to do is load the molder with the appropriate amount of beef, adjust to your preferred thickness, and press! Burgers cook evenly throughout because they are a consistent thickness.             Serv-U actually offers two versions of a lettuce chopper/shredder so you can choose which of these kitchen supplies fits your business best. The first is a product by Redco. This lettuce chopper/shredder shreds lettuce into 3” strips without bruising the lettuce. These strips are great for sandwiches, salad and Mexican food. This also cuts your prep-time in half! The other shredder also made by Redco, the Lettuce King IV chops the lettuce into 1” squares without bruising the lettuce as well. This item is also NSF certified. It also comes with an optional container for catching the cut lettuce for immediate storage.             Ever wondered how your favorite chain restaurant makes that fantastically breaded and deep fried onion blossom? Well the batter and fry part… that’s easy. It’s making the onion “bloom” shape that seems impossible. The truth is that part is pretty easy too with the use of the Insta-Bloom also made by Redco. It is a device that cuts one whole onion into a perfect flower blossom with one push! It is made of heavy-duty cast aluminum and designed for easy cleaning. See… you do learn something new everyday!             It’s amazing all of the different kinds kitchen supplies designed to make operating your kitchen easier. There are many more types of  foodservice equipment. I just wanted to feature some of the less common kitchen supplies to broaden your kitchen’s horizon. sales@servu-online.com(Kristin Smaardyk) http://www.servu-online.com//blogger.asp?journalID=262 http://www.servu-online.com//blogger.asp?journalID=262 Mon, 22 Feb 2008 20:42:00 GMT http://www.servu-online.com//blogger.asp?journalID=262 This an article I have forwarded from The Nation's Restaurant News ezine. You can reference the article at: http://www.nrn.com/landingPage.aspx?coll_id=606&menu_id=1444&globalMenuTab=-1Having Words With Audrey Saunders Co-owner, Pegu ClubBy CHRISTI RAVNEBERGHaving Words With Audrey Saunders Co-owner, Pegu Club (Feb. 18, 2008) In New York’s bar scene, where trendy drinkers are always searching for something new, Audrey Saunders, co-founder of Pegu Club, has built her business around something hundreds of years old: the classic cocktail. Armed with worn recipe books, fresh juices, herbs and homemade tinctures, she has created a place designed to celebrate the simple joy of drinking well.Before opening Pegu Club in 2005, Saunders’ career included work with such noted mixologists as Dale DeGroff as well as stints at several upscale outlets, including Bemelmans Bar at The Carlyle hotel in New York. She says attention to detail and a focus on quality are the secrets to creating a successful cocktail—not to mention a successful business.Tell me about the current cocktail scene.Right now we’re experiencing the second golden age of cocktails. The first golden age was just prior to Prohibition. Now we’re seeing real skills behind the bar [again]. We also see a melding of kitchen and bar.What type of atmosphere do you and your staff aim to create at Pegu Club?It’s important that the staff be welcoming. I’m not about the velvet ropes. I’m not about the attitude. I’m not necessarily looking for savvy New York bartenders. You can teach a monkey to bartend. At the end of the day, if I hire someone really nice who doesn’t have a lot of experience, that’s good. I can train them and then I have a very nice person who just happens to be able to bartend.What have you learned from your years of experience?[Bemelmans Bar] was like finishing school. The steps of service are so detailed. Are there fresh flowers on the table? Is the pen in the check presenter a black pen? Is it clicked on? Is it facing downward? It really opened my eyes to what five-star service was.How do you translate that attention to detail to Pegu Club?FAST FACTSHOMETOWN: Port Washington, N.Y.HOBBIES: formerly skydiving and sailing, now primarily running Pegu ClubCAREER HIGHLIGHTS: being named Bon Appétit’s wine and spirits professional of the year; working as beverage director for Citymeals-on-Wheels’ Chefs Gone Wild! event; acting as beverage chairwoman for Share Our Strength’s Taste of the NationIn order to come on to this project I needed fresh juice, ice, proper glassware and no soda guns. And it had to be a special type of ice cube, a cold-draft cube. It’s almost like an iceberg. The larger and denser it is, the slower it’s going melt and it will cool the cocktail longer. If you ask for a whiskey on the rocks…it won’t just be a whiskey and water in 10 minutes. The olives are in the refrigerator because why would you have an ice-cold martini and warm it up with a room temperature olive. And the glassware isn’t too large. In a big glass, the drink gets warm.You have to really think about who your guests are and what you have to offer and what they might like to have.What can other restaurants and bars do to improve their beverage programs? if(RLCount == 0) { var era_rc = { Width: 510, Height: 166, MaxRelatedItems : 4, ContentType: 'SSMicrosites', ERADomain: 'nrn.firstlightera.com' }; RLCount = 1; } Start with a bottle of fresh lemon juice and a bottle of fresh lime juice. As long as you have fresh juice and understand how to make a basic sour, start with that. Whatever you do, you have to do it with excellence. If you’re offering your guests a superior product, it’s very easy to establish yourself. sales@servu-online.com(CHRISTI RAVNEBERG) http://www.servu-online.com//blogger.asp?journalID=261 http://www.servu-online.com//blogger.asp?journalID=261 Mon, 21 Feb 2008 20:27:00 GMT http://www.servu-online.com//blogger.asp?journalID=261 When you buy a pizza pan you should first consider what kind of pizza you want to make. Are you planning to make thin crust, deep dish, or thick crust? If you want to make a crispy thin crust pizza, I would recommend a perforated pan. Perforated pans are pans with several holes in them.  A couple of examples of these pans are the SuperPerf or the Mega Screen.  These pans allow a more evenly baked crust because they allow air to circulate beneath the crust. Therefore the pizza is crispier and the pizza stays fresher.  It also takes less time to cook the pizza with these pans.  Perforated pans are also good for frozen pizzas. Pizza stones are good for keeping your crust from getting soggy.  But if you don’t want your crust too done, it is probably a good idea to use a pizza screen in conjunction with your stone.  Pizza screens produce a more evenly baked crust. Another option for getting a crispier crust is getting pizza pans with “nibs” on them.   Any 2 pan that American MetalCraft manufactures can be furnished with NIBS. The nibs are approximately 5/8” diameter and raise the pizza about 1/8” above the surface of the pan.  Raising the pizza off the surface allows moisture to escape and a fresher, crispier pizza may result.  Perforated pans, stones, and pans with nibs are definitely important pizza supplies to have.  When cooking deep dish or pan pizzas, I recommend using special Deep Dish pans. They should be aluminum and be either 1” or 2” deep.   If you want the best, you should get the heavy weight aluminum pans.  You can get either round or square deep dish pans. One difference between thick crust pizza and pan pizza is that the thick crust pizza is often cooked on a pizza stone or a tile in the oven.   I hope you get an idea of what type of pan to use. If you need pizza pans or other pizza supplies you can find them at www.servu-online.com.  If you have any questions about pizza supplies you can call or chat online with a Serv-U sales rep.   sales@servu-online.com(Debra Boma) http://www.servu-online.com//blogger.asp?journalID=260 http://www.servu-online.com//blogger.asp?journalID=260 Mon, 20 Feb 2008 19:10:00 GMT http://www.servu-online.com//blogger.asp?journalID=260     Choosing a bar stool is harder than you think.  Most people think that you just go and choose a bar stool that looks good.   Unfortunately, it’s not that easy.  There are several factors to think about when choosing the right bar stool.  The most important question you should ask yourself is how and when these bar stools are going to be used?  How many bar stools will you need?  Are your guests going to be sitting in them for long or short periods of time? If they will be spending a lot of time in the bar stool, comfort is going to be the most important feature to consider. Those are just a few of the many questions to ask yourself when choosing a bar stool.           The first thing you should do before choosing your new bar stool is measure the area where you plan on placing your bar stools.  You want to make sure that you and your guests have plenty of room to cross their legs, swivel in their seat, and move comfortably.  In order for them to do so, there should be at least 30 inches between the mid-seat of one bar stool to the next.  After you measure you need to find a bar stool with the right height.  There should be 11 to 13 inches between your bar stool and the bottom of the bar.  For example, if your table is 52 inches your bar stool height should be around 40”.             After you decide how many bar stools you need and which height they need to be, you should think about how you want your bar stool to look.  Do you want your bar stools to have arm rests?  Do you want your bar stools to be backless?  Those are 2 very important questions to ask yourself. You also need to decide what look you want to go for.  You should choose stools that match the décor of the room the bar stools are going in.              The last thing you need to decide when choosing a bar stool is how much money you plan on spending.  Are you more worried about quality or price? Since bar stools have swivels and other small parts they can break easily.  If you get the higher quality bar stools you will have fewer problems in the long run.  Remember, though, that a higher price tag does not always mean better quality.  Call or chat online with a Serv-U sales rep to discuss your bar stool options. sales@servu-online.com(Debra Boma) http://www.servu-online.com//blogger.asp?journalID=259 http://www.servu-online.com//blogger.asp?journalID=259 Mon, 19 Feb 2008 20:31:00 GMT http://www.servu-online.com//blogger.asp?journalID=259 If you have ever owned or managed a bar, you are aware of the never-ending battle to keep you liquor inventory and cost in check. It’s hard; between employees giving away free drinks, over-pouring and just plain bottle theft, it’s difficult to keep costs down. Liquor isn’t cheap—especially top-shelf!  There are several preventative measures you can take to reduce (if not completely eliminate) the problem. Unfortunately free drinks being given away and over-pouring is becoming a fact life in the bar business. On a good note, consistently well-made drinks will bring customers back and there is action you can take to start combating the problem. I, personally, have worked in/or around the bar business for 7 years. I have held a variety of duties from cocktail waitressing to bartending, to management and marketing. Thus giving me my knowledge and experience to advise from.             One good place to start is by hiring quality employees. Experience is always helpful; however, in some instances it’s good to start fresh because if an employee has been trained improperly before, it’s hard to break bad habits. Everyone you hire should be extremely willing to learn, take direction, and have a good morale good for doing what is right and following instruction. Be consistent; try to have a uniform policy for training all employees so everyone is on the same page. Most people learn by watching others so you want to make sure that the “others” they are learning from are doing exactly what you want them to do. Also be sure to make sure that everyone knows the rules and the consequences of breaking them and try to be consistent and fair in that aspect as well. I’ve found two ways to safely give employees the range to give “free” drinks. One way to control this is to give them a small tab (like $20 every shift) that they can give to whomever they want. It should normally be reserved for deserving customers or if for some reason someone receives bad service but we understand that the bartender should be rewarded for recruiting their friends into the bar. Another is to advise your employees to just ask a manager if they feel someone deserves something for free and they can add it to their manager tab. Both of these methods are good because then ALL liquor is accounted for. One thing to watch out for is most states forbid the “comping” of alcohol so make sure to research the proper way to adjust someone’s bill containing alcohol or how to give someone free or discounted alcohol. To help keep employees motivated to ring everything up, have shift contests to see who can ring up the most in sales. This method is beneficial two-fold because everything gets rang up and it actually motivates your staff to sell more or up-sell to more expensive brands. Another thing would be to frequently “quiz” for employees to check up on their pouring/drink making skills. It’s important to remember to reward or praise employees who following the rules and performing according to your standards! Shot measurements can vary from bar to bar. The popular standard is 1 oz, which is a 3 second-count pour. *Make sure to reference you area’s laws because some cities, counties and states have different standards* Most experienced bartenders will follow this and know this. If you don’t trust your employees to adhere to a strict count pour you are in luck because there are several different types of bar equipment that can take the guess work out of pouring properly. One piece of equipment is a liquor dispensing system. It is a gravity feed system with counting meters. You can set the meters up for the exact pour amount you desire. This system virtually eliminates the problem of over-pouring because you will notice if an employee is turning the dial more than once. The second most effective method is to use a controlled pour instead of a free pour. You can get measured liquor pours in several different ounce measurements so you can personalize it to your bar’s needs. They also come with different features: dust covers that will keep dust and bugs out, different colors so you can coordinate colors to liquor costs, collars to make removal from bottle easer and designs to fight contamination and evaporation. Pours certainly help but they do have their loopholes. In theory you should be able to tell when an employee is over-pouring when they are making one drink and you see them tip the bottle back more than once. Having extensive experience behind the bar and used a controlled pour before I know that sometimes it does not pour the exact correct amount on the first pour so you do have to tip it again sometimes. This situation usually occurs in user error or the person prior using that bottle only took a partial shot from that pour. Like I said the pours help greatly, they act like training wheels for the bartender, but they do have their faults. Another piece of bar equipment you can use called a jigger. A jigger  is a stainless steel shot glass with a  single shot pour on one side and ½ shot pour on the other. The bartender pours the liquor from the bottle using a free-pour dispenser and measures the liquor for the drink using the jigger. It’s the same concept as using measuring cups. You can also order jiggers in different ounce measurements to customize it to your bar’s needs.     Now for the downfalls to using a jigger… This method only works if you bartender follows this recipe to a “t”. The jigger is best used amongst experienced bartenders with confidence and control because the jigger allows for extra spillage. It can be more time consuming for your bartender so that means they are serving fewer drinks. You also create more dishes that need to be cleaned. All in all, it is still a better method than using a free-pour alone and allowing your employees to freely add as much liquor as they desire to a drink. In terms of monitoring your employees, security cameras always help and are beneficial for many reasons. Most importantly they help deter theft and provide evidence if theft does occur. You can also use the system to watch and see if employees are over-pouring or not ringing drinks in. One bit of advice that I would like to add is that if you do catch someone on camera, it’s good to point out their mistakes and reward employees when they are good to let them know that you are monitoring them. Let everyone know you have a camera system monitoring them as they work regardless because there may be statutes in your state requiring you notify anyone if they are being recorded by surveillance equipment. Cameras work as great deterrent for theft, over-pouring and the giving away of free drinks, so if your business is on a budget you can buy simulated security cameras to make employees think they are being watched. Now, you will from time to time encounter employees that don’t care and will give things away for free or over-pour even though they know they are being watched, so cameras don’t offer a 100% guarantee but they are very, very helpful. I highly recommend having a camera surveillance system on your safe as well as in your coolers and liquor storage rooms. Bottle theft will hurt your liquor cost and inventory the most. Not only are you out the cost of the bottle but you are also out of the potential profit made on that bottle. Having security cameras can help battle against bottle theft almost 100%. Another bit of advice I can offer is to send in secret shoppers or dummy customers to put your employees to the test. Obviously you must recruit people that no one in your bar staff knows. Secret shoppers are probably the most efficient and cheapest way to monitor your employees. It’s also good to get outside feedback as to how well your employees are performing. As far as actual bar equipment goes, liquor dispensing systems, pours, jiggers and security cameras are the best items I can recommend for combating rising liquor costs, theft and incorrect inventory. There are a few other methods I can recommend to help fight these problems. One hint would be to do a quick-count of your inventory after close every night. Keeping track of this can help you catch theft or serious problems almost immediately and it’s a good thing to have on file to reference back to if a problem does arise. It is necessary to do a complete and thorough inventory at least once a month. It is also good to do an empty bottle inventory that you can compare against your sales and regular inventory to check up on over-pouring and free drinks that are given out. It is also good to keep a log in your liquor storage room and every bottle that is taken out is to be written down and signed off by whoever takes it. If you use a security camera in your liquor storage room, you can go back and check the log to verify all liquor that has been removed. A bar is a bar…sad to say that some things can’t be 100% prevented, but the good news is that there are methods and bar supply tools that can help combat problems with liquor control. Rules will be broken or bent from time to time so these methods aren’t sure-fire but they will certainly help! Remember to: stay consistent with your practices, be involved with every aspect of your bar, and keep your eyes open so you can get the best profit-margin possible out of every bottle of liquor and the best, most responsible service out of your employees. sales@servu-online.com(Kristin Smaardyk) http://www.servu-online.com//blogger.asp?journalID=258 http://www.servu-online.com//blogger.asp?journalID=258 Mon, 18 Feb 2008 20:35:00 GMT http://www.servu-online.com//blogger.asp?journalID=258 Quality vs. Quantity. Who says you can’t have both in restaurant equipment?               Remember earlier when I mentioned that in most instances you have to choose between quality and quantity? In the case of restaurant equipment you can have both! As I discussed NSF quality in my prior article, today I will discuss quantity. So don’t forget that throughout our discussions of quantity that all of the restaurant equipment I mention here has the NSF stamp of quality. Now let’s start talking about a few efficient, high output pieces of restaurant equipment.             Imagine yourself at the ballpark of your favorite team (hmm hmm Wrigley Field)… It’s a hot, beautiful, sunny day; you have your ball glove, your ball cap on your head, cold beverage in one hand and… What? You forgot to get a hot dog!!! So you mosey on up to the concession stand. Thank goodness they use a Star Manufacturing hot dog steamer  that has the capacity to cook 230 hot dogs at a time. Man, I bet you are glad they stock their concession stand with quality restaurant equipment; otherwise you would be waiting in line and probably miss ½ the ballgame waiting for a fresh, juicy hot dog!                This Star Manufacturing hot dog steamer is just one example of how restaurant equipment can produce high output and quality. Another example of a high-output piece of restaurant equipment would be the X-treme Conveyor Toaster made by APW Wyott. This piece of restaurant equipment toasts up 850 slices of bread in just one hour! Imagine where you would be on a Sunday morning serving over 150 guests two slices of toast each—using just any old toaster?!? This commercial-grade toaster enables you to serve your customers at a rate of 14 slices a minute! Now you just have to keep the rest of the kitchen operating with the efficiency of this piece of restaurant equipment!                       As you can see, using just a few of these pieces of NSF-certified restaurant equipment can help increase the efficiency of any kitchen, big or small. These two pieces of restaurant equipment are just a few in many examples of restaurant equipment to help maximize the output of a kitchen. Serv-U can help you shop and discover the perfect pieces of restaurant equipment for your kitchen’s needs. Shop online or contact our customer sales line at:1-866-817-3788 Mon.-Thurs 7 a.m. to 7 p.m., Fri. 7 a.m. to 6 p.m. or on Sat. from 9 a.m. to 2 p.m. Until next time… Have a great weekend!   sales@servu-online.com(Kristin Smaardyk) http://www.servu-online.com//blogger.asp?journalID=257 http://www.servu-online.com//blogger.asp?journalID=257 Mon, 15 Feb 2008 20:01:00 GMT http://www.servu-online.com//blogger.asp?journalID=257 Thinking of stocking your restaurant kitchen with anything other than NSF-qualified commercial restaurant equipment? THINK AGAIN. Let’s face it; you can’t flambé in just any old non-stick, bargain bin, $12.99 skillet! One good place to start is by using professional, high quality, commercial-grade restaurant equipment. In most instances quality and quantity are opposites but in the case of a kitchen stocked with commercial grade equipment, your kitchen can output quality and quantity, which is essential to running a successful restaurant. Let’s start with quality… When purchasing NSF-qualified restaurant equipment, you can expect the equipment has been tested and must pass government codes and standards in order to be labeled and sold as NSF equipment fit for use in commercial kitchens. NSF International is a non-profit company that represents the best interests of all parties: the industry, the regulatory community, and the public at large. Here is a mission statement direct from the NSF International, The Public Health and Safety Company website “The Food Equipment Program begins with voluntary standards that represent a consensus between manufacturers, users, and regulatory authorities. In addition to developing and maintaining the standards, NSF offers a voluntary conformity assessment program -- testing, certification, and production facility audits -- to verify compliance. The registered NSF Certification Mark on a food equipment product confirms that NSF has assessed -- and certified -- its conformity with the relevant NSF/ANSI standard. As part of the certification process, the production facility is audited annually. The purpose of this audit is to assure that all the requirements of the standard continue to be met, quality assurance and quality control procedures are followed in fabrication, products are sampled and retested on schedule, and labeling and product literature are true and accurate.” Restaurant equipment that is stamped with the NSF International seal of approval is beneficial for many reasons. For starters, with your new restaurant equipment not only does your kitchen have the potential for positive output, but you can also rest easy knowing that restaurant equipment will be easy to clean because it is new, state-of-the-art, as well as NSF certified. NSF certified restaurant equipment also makes it easier for your kitchen to stay in compliance with health codes. Here at Serv-U, you can trust in the most up-to-date restaurant equipment from manufactures that are dedicated to making quality restaurant equipment that is NSF certified. On to quantity… Well that’s a whole different blog… Tune in next time… sales@servu-online.com(Kristin Smaardyk) http://www.servu-online.com//blogger.asp?journalID=252 http://www.servu-online.com//blogger.asp?journalID=252 Mon, 14 Feb 2008 14:38:00 GMT http://www.servu-online.com//blogger.asp?journalID=252 It may be freezing outside, but ice is a hot topic lately, from ice chewers to custom ice on the bar scene.  As I reported recently, chewing ice is a popular trend among some restaurant patrons, and they tend to prefer the soft nugget ice produced by certain Manitowoc commercial ice machines. However, a very different trend is also underfoot: commercial ice machines that produce custom ice to suit the bartender’s needs.  Fans of the huge chunks of ice (think baseball-sized in some cases) say that it not only makes for a pleasantly dramatic presentation, but it even makes the drinks taste better.   In the NRN article on the topic, one chef described the ice as looking “like Mount Everest in your glass.”  Unique, right?  You may remember a previous post here on the topic of selling unique experiences; customers will pay well for experiences they will remember.   But giant pieces of ice aren’t the only way to make a lasting impression on your guests.  Stock up on novelty shot glasses and other bar supplies that are a cost-effective way to create an unforgettable experience that your guests will talk about with their friends and come back for again and again. sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=251 http://www.servu-online.com//blogger.asp?journalID=251 Mon, 13 Feb 2008 20:33:00 GMT http://www.servu-online.com//blogger.asp?journalID=251 The government may be just a step away from offering to help you pay for your new restaurant equipment!  The following piece of breaking news comes courtesy of www.nrn.com:WASHINGTON(Feb. 8, 2008) Restaurants would be able to write off 50 percent of their 2008 equipment purchases and expense up to $250,000 of their investments in new buildings or other tangible property under the economic stimulus bill that President Bush said he will sign into law next week. The measure also provides tax rebates of $600 for individuals making $75,000 or less per year or $1,200 for couples earning no more than $150,000. Families would receive another $300 per child. The rebates are reduced for persons above those income thresholds. The rebate checks are scheduled to be mailed starting in early May. Some observers have said the rebates should have a positive short-term effect on restaurants’ top lines as consumers use the newfound money in part for dining out. But they say the upswing in sales fizzle out once the rebates are spent.  The bipartisan stimulus bill, first proposed by President Bush just two weeks ago, is expected to pump more than $152 billion into the economy.  tessasomers@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=250 http://www.servu-online.com//blogger.asp?journalID=250 Mon, 12 Feb 2008 20:07:00 GMT http://www.servu-online.com//blogger.asp?journalID=250 It’s Monday; I’m sure you and many of your customers are in need of a good cup of joe.  But how do you get the perfect cup of coffee?   Start with a BUNN coffee maker, and their suggestions should help you get a good start on a great brew:     DO:   --Make sure you're getting the good water you need. Check your water source for softened or hard water. If necessary, run your water through a water treatment filter. (BUNN recommends an EasyClear Water Filter.)--Keep all coffee stored in a clean, dry place away from heat registers and vents or extreme cold for maximum freshness.--Know the correct operation of your coffee brewing equipment for maximum performance.--Use only quality controlled paper filters designed to fit your brewing equipment.--Make sure decanters and/or pots used at serving stations are cleaned every day.--Dispose of filter and grounds immediately after brewing to prevent drip-thru of unwanted flavors trapped in used coffee grounds. --Clean your brewing equipment regularly (especially the sprayhead area) -- at least once a week.     DON’T:   --Mix fresh brewed coffee with previously brewed coffee as this will dilute the taste and affect the flavor of the whole pot.--Brew over previously used coffee grounds because all of the flavor has already been completely extracted.--Re-heat for serving any coffee with a temperature below 175° F--Serve coffee using beans or ground coffee past the freshness date.--Let coffee bake on a serving station or brewer. Twenty to 30 minutes is the maximum time allowable for an open pot to deliver a perfect cup of coffee.--Serve coffee in pots or decanters that haven't been properly cleaned, since acids and other organic materials can taint even the best brewed coffee.       BUNN also has a nice resource on their site to help you determine which brewer best fits your needs.  On this page, just select the “Equipment Selection Chart” that best describes your business (table service, self-serve, or quick serve). sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=249 http://www.servu-online.com//blogger.asp?journalID=249 Mon, 11 Feb 2008 17:24:00 GMT http://www.servu-online.com//blogger.asp?journalID=249 How accurate is your restaurant’s scale?  If you don’t know, you could be losing a lot of money.  Every lost gram or fraction of an ounce adds up to lost revenue for your business.  Edlund is a manufacturer of high quality scales, and they have a webpage that talks at length about the reasons to invest in a scale you can trust.  Below is a particularly interesting excerpt from that page: The following chart shows examples of protein costs broken down into common protein sizes and the loss factor that could result from using cheap, inaccurate scales. It is easy to see how quickly profits are lost, but more importantly, you can see how quickly an accurate, dependable scale pays for itself many times over. Cost per pound 1/8 oz. 1/4 oz. 1/2 oz. 3/4 oz. 1 oz. 2 oz. 4 oz. 8 oz. Loss Factor $0.0079 $0.0157 $0.0313 $0.047 $0.0625 $0.125 $0.250 $0.500 $2.00 $0.016 $0.031 $0.063 $0.094 $0.125 $0.250 $0.500 $1.000 $6.00 $0.047 $0.094 $0.188 $0.282 $0.375 $0.750 $1.500 $3.000 $10.00 $0.079 $0.157 $0.313 $0.470 $0.625 $1.250 $2.500 $5.000 $12.00 $0.142 $0.283 $0.563 $0.846 $1.125 $2.250 $4.500 $9.000   If your protein (veal, cheese, pork, beef, fish, etc.) costs $2.00 per pound and your scale is off 1/4 ounce, you lose 3.1 cents every time you serve a portion. 30 portions per day = $.93 per day x 6 days per week = $5.58 x 52 weeks = $290.16 per year. A three year period would be $870.48.   As you can see, what at first seems like a minor issue can cost a good deal of money over time.  An accurate scale that might cost $100 will pay for itself in less than a month of use.   The best way to check your current scale’s accuracy is to use carefully calibrated weights.  Failing that, however, you can perform a reasonable check with a brand new nickel or penny.  A brand new nickel weighs in at 5 grams, while a penny weighs 2.5 grams.  (If your scale only shows ounces, you can do conversions by remembering that 5 grams is equal to .176 oz.  The reverse would be that 1 ounce is equal to 28.47 grams.)   Not only is a good-quality scale an investment, but it’s also often equipped with better options.  Take a look at Serv-U’s entire selection of scales, including Edlund and other reputable manufacturers. sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=248 http://www.servu-online.com//blogger.asp?journalID=248 Mon, 8 Feb 2008 18:53:00 GMT http://www.servu-online.com//blogger.asp?journalID=248 This is just a quick reminder to all my foodservice friends that I have a profile on Myspace, Facebook, and even on Twitter.  (If you haven't tried Twitter, you should!  It's a quick way to get updates on all the latest news from your favorite friends.)  At the bottom of each blog post here at Serv-U, there is a line of colorful little buttons that will allow you to vote for that blog as something interesting, or join me as a friend on a social networking site.I don't have Twitter listed there yet, but here's a link so you can test it out: www.twitter.com.  You can follow me, RestaurantGuru (one word), to get very short updates in real time.  You can even get them through an instant messenger program or as text messages to your cell phone (if you choose--or you can just check them through Twitter's website when it's convenient for you).All of these things are free, and I can't wait to see you there!  Have a fabulous Thursday, restaurateurs and friends. tessasomers@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=247 http://www.servu-online.com//blogger.asp?journalID=247 Mon, 7 Feb 2008 20:27:00 GMT http://www.servu-online.com//blogger.asp?journalID=247 “Ice isn't just for chilling drinks anymore, or for packing fish and treating sprains. It's a hot snack.”   So says a recent article in the Wall Street Journal, titled “Chew This Over: Munchable Ice Sells Like Hotcakes.”  The article is entertaining and comes complete with a short, funny video about ice-chewers.   Though the anecdotes are interesting, the really compelling information here is this little factoid:   “Sales of machines that make easier-to-chew ice jumped about 23%, to 16,673 units in 2006 from 2003, according to data from the Air-Conditioning and Refrigeration Institute.”   So why not test out the waters of this consumer trend?  Different people enjoy chewing different styles of ice, but there are a couple of varieties that are especially popular.  The fast food chain Sonic is renowned for the ice from their Scotsman nugget ice machines.  The nugget shape is very popular, but there are other options as well.   Here’s a quick run-down of the basic types of cubes ice machines can produce: Cube ice is clear and comes in various shapes—rectangular, crescent, pillow-shaped, pure cube, or other regular shapes. The largest dimension is about 1.25 inches (3.18 centimeters). Pieces of cube ice range in weight from 1/6 to 1/2 ounce (4.8 to 14.0 grams) and contain minimal amounts of liquid water. More than 80 percent of ice machines sold in the U.S. make cube ice. Flake ice comes in chips or flakes that contain up to 20 percent liquid water. Flake ice tends to conform to the surface of items that rest on it and is typically used in supermarket display cases, on fishing boats, or anywhere food needs to be preserved for short periods. Flake ice may also occasionally be used in soft drinks. Crushed ice consists of small, irregular pieces made by crushing larger chunks of ice. Its primary use is for keeping drinks cool. Ice nuggets, made by extruding and freezing slushy flake ice into small pieces, are also used primarily to cool drinks. Chewable ice may seem like an odd selling point, but when you read the article and hear of restaurants selling bags of frozen goodness to ice chewing fans, you may just be tempted to try it yourself. sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=246 http://www.servu-online.com//blogger.asp?journalID=246 Mon, 6 Feb 2008 19:52:00 GMT http://www.servu-online.com//blogger.asp?journalID=246 Yesterday, I focused on healthy cooking through steam cookers, but today, I'd like to take a look at another popular cooking method: convection cooking.  Once again, SEFA has provided some very good info on this topic, and Serv-U can take care of all your oven needs, from steam to convection and more. Convection ovens force heated air, via fans located on the rear oven wall, over and around the food racks. This provides more even cooking speed, better heat efficiency, and a better product—cooked more evenly and thoroughly. Oven temperature settings can be reduced from 25% to 75%. These ovens also accept heavier work loads for greater business volume.   Using convection ovens instead of conventional ovens reduces energy requirements per pound cooked and at the same time increases production capabilities. Energy savings are especially dramatic when new reduced input convection ovens are compared with conventional ovens. Meat roasting using low temperature techniques requires up to 24% less energy per pound in convection ovens than in conventional ovens. Frozen lasagna heated in a convection oven requires up to 25% less energy than when heated in a conventional oven. Cakes baked in convection ovens require 32% to 47% less energy per pound than cakes baked in conventional ovens. Meat roasting capacity is doubled in convection ovens; casserole capacity is more than doubled; baking capacity is doubled, tripled, and in some cases five times greater than in conventional ovens.     Convection Oven Sizing Guide   Meals  Served              Size 50 to 100                     1-half size convection oven 100 to 400                   1-full convection oven 400 to 750                   1-double convection oven 750 and up                   1-double convection oven, plus 1 single convection oven             (Consideration should also be given to mobile roll-in or drive-in style ovens.) sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=245 http://www.servu-online.com//blogger.asp?journalID=245 Mon, 5 Feb 2008 16:42:00 GMT http://www.servu-online.com//blogger.asp?journalID=245 Restaurant Equipment—Steamers Give your restaurant customers what they want: healthy food!  I'm reading more and more about the trend toward healthier restaurant offerings, and even legislation (in New York) that might require restaurants to include calorie counts on their menus.  With steamed food, you have nothing to fear when it comes time to count calories; steaming is a very nutritious way to cook.  It also saves you time and money.  Need more reasons to include a steamer in your restaurant equipment lineup?  Below is an article from SEFA's Foodservice Professional Reference Guide:  Benefits of Steam Cooking   Steam is very forgiving. Because steam cooks at 212 F it cannot burn the food. Even if you leave the product you are cooking in the steamer too long, it still remains firm and maintains good structure. Cook multiple products in a steamer all at the same time with no flavor transfer. You can cook seafood, vegetables, meat, and even a cake in the same steamer compartment as long as you make sure the food does not drip down onto the food product beneath it. Steam retains the highest amount of nutrients and vitamins of any other way of cooking. Therefore, it is the healthiest way to cook. Vegetables maintain their brilliant colors during cooking, and enhance the presentation to your customer. Steam cooks fast. You can cook some products in half the time of a convection oven.    How Steam Cooking Works   Steam is an extremely efficient heat transfer medium. It carries a great deal of energy which readily transfers directly to food (in steamers) or indirectly through a heat transfer surface (such as a kettle wall) and then into food. Steam is water (a liquid) that has been converted to its gaseous state by the application of heat energy. Heat energy typically is measured in British Thermal Units (BTU). The BTU is defined as the amount of energy required to raise the temperature of one pound of water by one degree Fahrenheit at sea level. It takes only 180 BTUs to raise the temperature of one pound of water from 32 F (0 C) to 212 F (100 C), the point at which it starts to boil. However, to evaporate that same pound of boiling water into steam requires 970 BTUs. As a result, steam carries many times the energy of boiling water. Steam readily gives up that energy load when it condenses back into water (condensate) upon contact with food.     How Much Steamer Do You Need?     Meals Served Per Hour No. of Steamers No. of Compartments per Steamer 1-200 One One Compartment 201-400 One Two Compartments 401-600 One Three Compartments 601-800 Two Two Compartments   This information assumes that each compartment holds three to four 12”x 20”x 2 ½” food pans, or two to three 12”x 20”x 4” food pans. sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=244 http://www.servu-online.com//blogger.asp?journalID=244 Mon, 4 Feb 2008 14:24:00 GMT http://www.servu-online.com//blogger.asp?journalID=244 For the professional bartender, shakers are one of your number one tools of the trade.  For the home bartender, they are not just functional; they also make you look really cool. Of course, if the top piece and the bottom piece get stuck together, that really doesn’t look cool at all.  And on a busy night of bartending, it can slow you down, adding up to impatient customers and fewer tips.   Once you know why this happens, though, it’s easy to figure out how to remedy the situation.  When a material changes temperature, it also contracts or expands slightly.  With a quality martini shaker that’s built to be a snug fit, the chilling factor of ice inside can make that fit even tighter when the metal contracts.  So if your shaker is cold and the pieces are sticking together, simply run some warm water over it.  Running warm water over the top will be especially efficient; the top will expand, allowing you to disassemble the shaker without further trouble.   Now let’s say you have what is sometimes known as a “cobbler shaker.”  This is a shaker with three basic parts: a tumbler, a lid with a built-in strainer, and a cap to cover the strainer.  These shakers make it easy to shake and strain a cocktail with minimal fuss.  However, if you put this bar item through a dishwasher with the top cap on, you could have a very tough time removing the cap later.  The high temperatures can cause the top piece to expand into the cap, and it can be difficult to pull the two apart.   For best results, disassemble the entire shaker before washing and store it with the cap inside the tumbler and the top inverted into the tumbler.  Also remember that it is easiest to reassemble the shaker when all parts are at room temperature.  (If one part is very warm or very cold, it might seem as if the shaker is warped or inappropriately sized.)   It’s Friday and this is the weekend of the big game; get your liquors and your shakers in order and get ready to pour! sales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=243 http://www.servu-online.com//blogger.asp?journalID=243 Mon, 1 Feb 2008 18:07:00 GMT http://www.servu-online.com//blogger.asp?journalID=243 Sometimes on a very chilly day, I get a craving for my favorite local restaurant's eggrolls.  They come out delicious and perfectly fried every time.  (And before I had these, I didn't even like eggrolls!)  Although I like this eatery's other offerings, none of them bring me back time and again quite like that fried treat.  In fact, fried food is a staple of many restaurant menus.  But a fryer's upkeep can get a little daunting, and the price of wasted oil can be a burden.  However, there are some tricks to keeping your commercial fryers operating smoothly.  The following info comes from SEFA's foodservice professional reference guide:Oil Filters   If you fry breaded, watery, or battered products in large quantities, you will need to filter more often. Remember to rinse well. Soap residue is the number one enemy of cooking fat as it accelerates cooking fat breakdown.   Oil Breakdown   According to several master fry chefs, water is one of the major causes of rapid breakdown of cooking oil. Ideally, if a balance can be maintained between the frying of dry items (i.e. breaded products) and wet items (i.e. frozen French fries) the life of the cooking oil can be considerably extended. When this is not possible, and most or all of the friend items are wet, several slices of dried bread can be nested between the twin baskets periodically and “fried” to absorb the water which has been added by the wet products. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=242 http://www.servu-online.com//blogger.asp?journalID=242 Mon, 31 Jan 2008 19:22:00 GMT http://www.servu-online.com//blogger.asp?journalID=242 Ah, Day 3 has arrived.  Today's is the last of our three-part series about hot beverage servers.  Today's featured construction?  Glass.  Thanks for all the good info, Service Ideas. Glass-Lined SERVERS   Handling For optimal retention, remove lid and preheat server with warm water. Empty water and refill with hot beverage. Server will retain optimal retention for 8+ hours.   Cleaning Service Ideas, Inc. recommends that all products with vacuum insulation be hand washed. Exterior: Wipe with a soft, damp cloth, follow with a dry cloth. Interior: Clean with lukewarm water and mild detergent and rinse with hot water. Never submerge in water, place in a dishwasher, use a brush that may scratch glass liner or use harsh chemical detergents.   Storage Best if stored in a cool, dry place away from any heat sources.   Trouble shooting Moisture between the outer shell and bottom plate or leaking, in most cases is a result of server being immersed in water or liner not secure within body. Liner may be adjusted by tightening bottom plug. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=240 http://www.servu-online.com//blogger.asp?journalID=240 Mon, 30 Jan 2008 19:06:00 GMT http://www.servu-online.com//blogger.asp?journalID=240 Yesterday began our three-part series about hot beverage containers (courtesy of Service Ideas).  As promised, today brings Part 2: Stainless Steel.  Stay tuned for the final installment tomorrow! STAINLESS-LINED SERVERS   HANDLING To obtain optimal retention, remove lid and preheat with warm water. Empty water, refill with hot beverage and replace lid.   CLEANING Exterior-wipe with a soft, damp cloth and follow with dry cloth. Interior-clean with warm water and mild detergent. Rinse with hot water. Never submerge server in water or place in a dishwasher. Lids may be rinsed with hot water.   STORAGE Product is best stored in a cool, dry place away from all heat sources.   TROUBLE SHOOTING If your server is not holding heat and the above procedures are followed, it may be a result of a broken vacuum. A strong impact and dishwashing may contribute to breakage of vacuum.   Facts About Stainless Steel   Stainless steel is an alloy that starts with basic iron with up to 8 alloys added, depending on the quality. The major alloys in stainless steel are chromium and nickel. The chromium provides rust and corrosion resistance, and durability. Nickel provides additional rust resistance, strength, and high polishing characteristics.   The number 18/0 indicates 18 percent chromium and 0 percent nickel. 18/8 indicates 18 percent chromium and 8 percent nickel. 18/10 indicates 18 percent chromium and 10 percent nickel. The higher the percentage of nickel, the higher the grade and the higher the costs. While 18/0 is not necessarily unsatisfactory, it is not considered to be corrosion resistant.   servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=239 http://www.servu-online.com//blogger.asp?journalID=239 Mon, 29 Jan 2008 20:13:00 GMT http://www.servu-online.com//blogger.asp?journalID=239 When it comes to hot beverage servers, you've got quite a few options.  I found great information from Service Ideas about three different constructions for these containers.  Today's is the first of the trilogy: Plastic servers   • Durable, impact-resistant ABS outer shell resists cracking, chipping and peeling • Double wall body • Environmentally safe polyurethane foam insulation • Inner liner heat, impact and stain resistant • Reinforced handle for added safety • Completely sealed, all sonic welded body   HANDLING For optimal retention, remove or flip open lid and preheat server with warm water. Empty contents and refill with hot beverage. Secure lid closure. Server will maintain optimal retention no longer than 2-3 hours. Varying factors that effect temperature are content levels, topping off, open lids. Servers should not be heated in a microwave.   CLEANING For optimal care, servers should be hand washed with mild detergents. Where noted, servers constructed with an ultrasonic weld are dishwasher safe in most commercial dishwashers where temperatures do not rise above 185°F. However, please check MSDS forms of detergents since some do interact unfavorably with plastics. To clean pushbutton lids, depress button and flush water through. Push button lids are not dishwasher safe. Never clean plastic servers with vinegar as it will be absorbed by the material and leave a vinegar taste.   STORAGE Store in a cool, dry place away from any heat sources.   TROUBLE SHOOTINGCracks in body are usually from a chemical reaction and extended use. Bulging to the inner liner or exterior body may be caused by extreme heat conditions. Welded lids may separate over time and are able to be purchased separately. Gapping may occur between joints of the product as a result of wear and tear over an extended time. Servers should never be heated in a microwave. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=238 http://www.servu-online.com//blogger.asp?journalID=238 Mon, 28 Jan 2008 21:42:00 GMT http://www.servu-online.com//blogger.asp?journalID=238 For this frigid Friday, here are a few best-practice tips to help you make the most of your buffet food and equipment:                                                               Arrange and serve food on several small platters rather than on one large platter.  Keep the rest of the food hot in the oven or cold in the refrigerator until serving time.  This way foods will be held at safe temperature for a longer time. Always replace empty platters rather than adding fresh food to a dish that has already had food on it.  Remember – many peoples’ hands may have taken food from the dish, which was also sitting at room temperature for a while. Keep hot food hot (135° F) and cold food cold (41° F or lower).Check internal food temperatures every two hours. Discard potentially hazardous food after four hours if it has not been held at the proper temperature. Identify food items on the buffet.  This is important for people with food allergies and also prevents people from dipping their fingers into a dish to see what it is. Encourage people to take clean plates for return trips. Put utensils at the end of the line, so your guests can pick them up last.  This goes for beverages too.  This way nobody has to juggle glasses and utensils while serving themselves. Set the table so guests can serve themselves from both sides and can walk around the table. Arrange platters and bowls around a spectacular centerpiece. Use service pieces creatively.  For example, a soup bowl placed on a platter can be used for serving chips and dip. Reset your buffet table for dessert, or set up a separate side table. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=237 http://www.servu-online.com//blogger.asp?journalID=237 Mon, 25 Jan 2008 21:15:00 GMT http://www.servu-online.com//blogger.asp?journalID=237 Good news for independent restaurant operations!  Though the public may not be eating out as often these days, they are dining out more selectively.  Many potential patrons are seeking a unique experience, one that can only be found in a unique restaurant.  So how do you go about getting the lion’s share of this market?  Your restaurant needs to create a unique experience for your guests, one that they will remember and talk about later—thus drawing more customers without a penny of marketing money spent.   Where to start?  You might start with your menu.  With a slight lull in sales, I have seen restaurant operators debating increasing their menu offerings.  However, this can be a risky move if it dilutes your restaurant’s message.  Does your food have a theme—or a quirkiness that you could play on as a strength?  What makes your food memorable?  Make sure your menu reflects your restaurant’s uniqueness: in the food and in the look of the menu.  You can find all the menu accessories you need here at Serv-U.   Confident in your menu, move on to décor.  Delicious food alone may be enough to keep people coming, but creating an interesting dining environment is one more piece of the puzzle.  If you don’t have a cohesive décor yet, now might be the time to cultivate it.  Get creative and dream big; ask trusted friends for ideas.  And then go with your instincts.  If your budget permits, start with tables and chairs.  If you’d like to “test the waters” first, start by freshening up smaller items like wall art, tabletop lighting, tablecloths, even interesting glassware and dinnerware.  Don't stop there, though; consider other tabletop items like ceramic vases and stainless steel holloware, metal serving baskets, and sizzling cast iron skillets.   Stuck for ideas?  Check out this wacky list of unique dining experiences.  I don't know if I’d like to eat in a morgue, but I’m sure that if I ever did, I’d never forget it! servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=236 http://www.servu-online.com//blogger.asp?journalID=236 Mon, 24 Jan 2008 21:16:00 GMT http://www.servu-online.com//blogger.asp?journalID=236 It seems that in the holiday hubbub, an important event has passed virtually unnoticed…as of January 1, 2008, “Commercial Ice Machines” has become an official Energy Star category in the area of commercial foodservice.  (They join dishwashers, fryers, hot food holding cabinets, refrigerators/freezers, and steam cookers.)   Here at Serv-U, we’ve been looking forward to this day for some time.  Now if you head on over to Serv-U’s ice machine offerings, you will find all Energy Star ice machines marked as such in the department page and you will also see the Energy Star logo on the product pages of those machines that made the cut.  (NOTE: Only air-cooled machines are Energy Star-qualified.)   This is just one more area where you can find energy savings for your business; Energy Star qualified ice machines are on average 15% more energy efficient than standard models.  They also save money on water, as they are about 10% more water efficient than standard ice machines.  Like other Energy Star-qualified products, an Energy Star ice machine will almost definitely save you money over the life of the equipment.  To get an idea of how much money you can save by purchasing an Energy Star ice machine over a standard model, try out Energy Star’s life cycle cost calculator.   Just click the “Assumptions” tab at the bottom of the calculator and change the information there to fit your scenario (example: change prices to reflect the models you are considering).  Then, click back to the “Commercial Ice Machine Calc” tab to see what your savings could be.   Add to that the incentives you might be eligible for over at Serv-U’s efficiency incentives page, and buying energy efficient equipment looks better and better. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=235 http://www.servu-online.com//blogger.asp?journalID=235 Mon, 23 Jan 2008 16:20:00 GMT http://www.servu-online.com//blogger.asp?journalID=235 Choosing a great cart for your business just takes a little math…   (And a special thanks to Lakeside for originally providing this handy calculator.)   _____1.          What will the cart’s average load weigh?  (Start at 100 lbs if your loads are less than that.  Add 100 if the load will be dropped on from a height of more than 18” and add 100 more if the shelves are longer than 33”.) + _____2.          Add in the floor surfaces the cart will be used on regularly. (Use 0 for smooth vinyl tile or indoor concrete, 100 for ceramic tile or carpet, 300 for thresholds or uneven outdoor surfaces.) + _____3.          How many hours per day will the cart be used? (Add in 0 if the cart is used less than 3 hours per day, 100 for 4-9 hours, 200 for 10-15 hours, and 300 for 16+ hours per day.)   =          _____  Your cart’s total required load capacity.     So for example, if I run a restaurant that will be using this cart for loads of 120 lbs on carpeted floors for 8 hours a day, the math would look like this:      120 (for average load) + 100 (for carpeted floors) + 100 (for 8 hours of use a day)    320 lbs required load capacity   Online, in each bus cart’s product page, I found the load capacity listed under the heading “Features.”  In this case, I found that Serv-U’s CMCQ-5800 would serve my needs well.  Or—if I’m in the mood for stainless steel—the ADMQ-1800 also has a 400 lb capacity.  Calculate your needs and find the bus cart that’s best for you. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=234 http://www.servu-online.com//blogger.asp?journalID=234 Mon, 22 Jan 2008 15:34:00 GMT http://www.servu-online.com//blogger.asp?journalID=234 Test tube shooters, powerbomb cups, and flavored rimming salts; what more could the creative bartender ask for?  As I’ve noted here before, specialty drinks are increasingly popular, and their presentation makes a difference in your patrons' experiences.    The novelty of taking a shot from a test tube isn’t quickly forgotten and it’s even more memorable if a group of friends shares a test tube rack together.  And the Jager bomb remains a favorite.  Rather than drop a shot glass into a tumbler, why not combine the two as a plastic shot glass within a tumbler?  It’s safer, easier, affordable, and unique.  So make an impression!  Get your bar supply needs taken care of here at Serv-U. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=233 http://www.servu-online.com//blogger.asp?journalID=233 Mon, 18 Jan 2008 21:27:00 GMT http://www.servu-online.com//blogger.asp?journalID=233 Well, it's that time of year again; the National Restaurant Association has announced the winners of its 2008 Kitchen Innovations Awards.  The list is long and dotted with some interesting new kitchen gadgets.  As you might guess, a few of the winners featured enhanced energy savings, but there's quite a range of ideas represented in this year's picks. If you'd like to read more about it, check out the complete list over at QSRMagazine.com. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=232 http://www.servu-online.com//blogger.asp?journalID=232 Mon, 17 Jan 2008 21:40:00 GMT http://www.servu-online.com//blogger.asp?journalID=232 The Nation’s Restaurant News website has a lot of great resources for the restaurant operator.  Today, I discovered that they not only cover breaking news in the industry, but they also offer audio files on various topics.  In perusing NRN’s podcasts, one in particular caught my eye.  Richard Young of the Food Service Technology Center (FSTC) discusses restaurants “going green” for about 15 minutes.  He highlights the practical benefits of energy-efficient restaurant equipment.  You can listen to his podcast on Serv-U's Efficiency Page under the heading Featured Resources.  If you’d like to get a little background on FSTC and other major organizations within the efficiency movement, see our list of efficiency links here.   Compared to podcasts, webinars are unique in that you can actually interact with the speakers via the web—IF you are online when the webinar is happening.  But if you come too late, you can still listen to previous webinars.   I just listened to part of a December webinar called “Kitchen Currents,” including input from Enodis (manufacturer of such trusted names as Frymaster, Garland, Ice-O-Matic, and more).  The speakers even mention the consumer trend of sensory appeal, which echoed what I found in the list of foodservice trends on QSRMagazine.com (“Tools for Texture”).   So if your eyes are getting a bit tired of the computer screen, turn the monitor off and the volume up.  There’s a lot to be heard. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=231 http://www.servu-online.com//blogger.asp?journalID=231 Mon, 16 Jan 2008 18:07:00 GMT http://www.servu-online.com//blogger.asp?journalID=231 Lessons in glassware; an ounce of prevention is worth a pound of cure.   Glass is stylish, elegant, and fragile.  You can’t always prevent breakage, but there are ways to make it less likely.  Did you know that mechanical shock to glass can lead to thermal shock?  (Example: that glass that miraculously survived a fall yesterday may crack in the hot dishwasher today.  The mechanical shock weakened it and the thermal shock finished it off.)                 And mechanical shock can come in places you might not expect.  Like the bus tray; your glassware will fare better if it is separated from the cutlery and dinnerware.  And unless your glass is specifically marked as “stackable,” it really shouldn’t be stacked together.  It’s better to store it in glass racks, but even your ware washing equipment needs to be appropriately sized to offer the best protection for your investment.   To get an idea of what size glass rack is best for your needs, print out a copy of Carlisle’s glass rack sizing guide.   Even housing your glassware appropriately isn’t full protection against thermal shock, though.  If your restaurant turns tables so quickly that you are forced to use glasses straight from the dishwasher, those glasses could be weakened by thermal shock.  It’s best to allow glasses to cool to room temperature before adding icy beverages, or to “pre-heat” the glass (with warm water) before serving hot drinks.  To avoid using dishwasher-warm glasses, a restaurant that turns tables very quickly should generally have glassware to support three times the number of table settings.  An eatery with a slower pace can do with two times the number of place settings, and a facility like a banquet hall only needs enough glass for one round of settings.   Like so many things, a small up-front investment can save your business money in the long haul. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=230 http://www.servu-online.com//blogger.asp?journalID=230 Mon, 15 Jan 2008 21:14:00 GMT http://www.servu-online.com//blogger.asp?journalID=230 Ok; I’ve complained about all the “best of ’07/new for ‘08” lists I’ve seen lately, but I like how concise and specific the “Top Foodservice Trends for 08” from QSRMagazine.com is.  You can read the full article here, but here’s the simple list: “Top Culinary Style – The New Simplicity/Farmer's Market Cuisine: Chefs who love fresh, local, seasonal and artisanal foods find themselves cooking more simply than ever before. It's all about buying the best ingredients, and letting their natural flavors shine through. Top Sauce Trend – Barely-there Broths: Lightweight sauces like broths, vinaigrettes, infused waters, teas, reductions and gastriques lend a flavorful accent without overwhelming signature flavors. Top High-Impact Ingredient – Cured & Pickled Foods: Made-in-house or purchased, items like salami, cedar-cured salmon, craft bacons, sauerkraut and specialty pickles are adding flavor and interest to menus. Top Ethno-Cuisine Trend – The New Global Street Food: From Mexican antojitos to Indian chaat, the next wave of global snacks and handheld foods are moving indoors, offering new flavor experiences from around the world. Top Menu-Making Trend – The Educated Menu: Operators are taking a more proactive stance in educating consumers about sourcing, raising & aging techniques, regionality, produce variety, etc. Top Technique Trend – Slow Cooking: On-trend techniques like sous vide, confit, slow poaching and braising deepen the flavor experience. Top Comeback Food – The Egg Bounces Back: Eggs aren't just for breakfast anymore; just see how they're being adapted to add a distinctive element to all menu courses, from frisee lardon salads to custardy desserts. Top Equipment Trend – Tools for Texture: From Vita-Mixto Paco-Jet, slicersto immersion blenders, specialty smallwaresare being used to introduce surprising textures to signature menu items. Top Dessert Trend – Unexpected Enhancements (i.e., sweet meets salty, savory, floral, herbal): Chefs are differentiating dessert offerings by complementing sweetness with surprising flavors. Top Beverage Trends — A Return to Elegance: Today's beverage menus are bringing back the classics with an updated twist: house-made bitters and infusions, herbal martinis, classic drinks with new garnishes.” I especially like that QSR Magazine included a couple of points (“Farmers’ Market Cuisine” and “The Educated Menu”) that seem to resonate with what’s been making news in general lately.  In fact, the New Oxford American Dictionary named “locavore” the 2007 word of the year.  (It’s the term for people who eat locally-sourced food only.) AND they included a category that touches not only on the kinds of foods that are popular, but the tools used to create them (“Tools for Texture”).  If you’re curious about the tools mentioned in this article, click any of the hyperlinks in the text to see examples found here at Serv-U.  Call or chat online with a sales rep to order, or put them on your wish list for later. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=229 http://www.servu-online.com//blogger.asp?journalID=229 Mon, 11 Jan 2008 13:23:00 GMT http://www.servu-online.com//blogger.asp?journalID=229 In the past few weeks, my inbox has seen quite a bit of restaurant news bemoaning a slow economy.  Restaurateurs in certain parts of the country may be directly affected by mandates to insure all their staff or raise wages, even while raw food costs continue to rise and customers everywhere seem to be tightening their own belts.       But there are certainly areas where you can cut your costs.  I think now is a good time to take a second look at Serv-U’s Efficiency Page.  There, you’ll find all kinds of free, practical information to improve your restaurant or bar’s energy efficiency.   If you have other money-saving ideas, please post them in the comments below.  I’d love to hear them, and I’m sure other restaurant professionals would take an interest, as well. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=228 http://www.servu-online.com//blogger.asp?journalID=228 Mon, 10 Jan 2008 21:41:00 GMT http://www.servu-online.com//blogger.asp?journalID=228 This was just too good to pass up…  Did you know that the United Nations crowned 2008 the International Year of the Potato?  Here are a couple of interesting quotes taken from the official website of the Year of the Potato:     “In terms of sheer quantity harvested, the humble potato tuber is the world's No. 4 food crop, with production in 2006 of almost 315 million tonnes (about 347 million US tons).”   “The celebration of the International Year of the Potato (IYP) will raise awareness of the importance of the potato - and of agriculture in general - in addressing issues of global concern, including hunger, poverty and threats to the environment.”     First, it saved Ireland, and now the potato helps feed the hungry all over the world.  (Though—I found out—it is actually native to Peru…I never would have guessed!)   So stock up on spuds and celebrate the Year of the Potato! servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=227 http://www.servu-online.com//blogger.asp?journalID=227 Mon, 9 Jan 2008 21:39:00 GMT http://www.servu-online.com//blogger.asp?journalID=227 With the new year comes a new site for restaurant professionals.  Think of Facebook, but exclusively for those interested in the restaurant business.  The site is FohBoh.com, a place to network, make friends, get advice, give advice, and post pictures and videos, among other things.  The Restaurant Guru is already a member and so far, I like it.  It isn’t yet a huge community, and that’s another bonus that sets it apart from traditional social networking sites.   So if you have a few minutes, take a look.  After a tough day at work, it may be just the place to find people who understand the trials, tribulations, and joys of running a restaurant. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=226 http://www.servu-online.com//blogger.asp?journalID=226 Mon, 8 Jan 2008 17:44:00 GMT http://www.servu-online.com//blogger.asp?journalID=226 When business is booming, it isn't always possible to cook everything to order.  For the times when you hold food (hot or cold) before serving, here are some tips from SEFA:   Safely Holding Food for Service   In many foodservice operations, food is cooked to order.  Food that is stored, prepared, cooker properly and then served immediately is less likely to cause illness.  However, even in operations that cook to order, many menu items are cooked and held for service.  This is a perfectly acceptable practice as long as safety guidelines are followed.   Hot Foods:   Never use hot-holding equipment to reheat food if it is not designed to do so. Only use hot-holding equipment that can keep food at an internal temperature of 135° F or higher. Stir food at regular intervals to distribute temperature evenly. Keep food covered. Check internal food temperatures every two hours. Discard potentially hazardous food after 4 hours if it has not been held at or above 135° F. Never mix freshly prepared food with food being held for service. Prepare food in small batches so it will be used faster.   Cold Foods:   Only use cold holding equipment that can keep food at 41° F or lower. Do not store food directly on ice. Check internal food temperatures every two hours. Protect food from contaminants with covers or sneeze guards. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=225 http://www.servu-online.com//blogger.asp?journalID=225 Mon, 4 Jan 2008 14:59:00 GMT http://www.servu-online.com//blogger.asp?journalID=225 In browsing the web this morning, I’ve come across New Year’s list after list after list.  Best of ’07, worst of ’07, resolutions for ’08 and more.  All this reflection and hope for the future is necessary and comforting, but at some point, we all have to get back to the grindstone.  We finish that glass of champagne, stop wishing and planning, and take action.     So how about some real advice—real help—in the kitchen?  (Sorry; I’m not offering to do the dishes!)  SEFA has provided me with some helpful tips and I’m passing them along to you.  From ground beef to muddy mushrooms, home cooks and pros alike, here's to a busy and tasty '08:   Slicer Care   Running butter through the meat grinder before grinding onions, meats, cheese, nuts, or raisins will make cleaning easier.   After using the electric meat grinder, put several slices of bread through the grinder.  This will aid in cleaning fat and grease out of the grinder. It is important to clean your slicer thoroughly before and after sharpening your knife. Employing high school students?  Federal law prohibits slicer operation by persons under 18.    Food Prep Tips   For crisp vegetables, do the following at least one day prior to use: Trim and clean vegetables as needed.  Root vegetables should be stored with roots intact. Soak vegetables in tepid water (70° F- 90° F) for 2 to 4 minutes. After re-introducing moisture, drain off all excess water and place in plastic bags or containers with small drainage holes. Chill for at least 6 hours. If you forgot to soak your beans overnight: Place beans in cold water and bring to a boil and strain.  Place again in cold water and bring to a second boil.  This will cut the cooking time in half!   To clean mushrooms that are covered with dirt and mud: Fill the sink with cold water and put mushrooms in the water.  Add a heaping handful of flour over the mushrooms, fold vigorously and let stand for a few minutes.  The mud and dirt will fall to the bottom of the sink. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=224 http://www.servu-online.com//blogger.asp?journalID=224 Mon, 3 Jan 2008 15:35:00 GMT http://www.servu-online.com//blogger.asp?journalID=224 Whether you're the at-home cook recovering from holiday celebrations, or the professional chef preparing for the new year, today seems like a good time to take stock of what's in your refrigerator.  Though it's tempting to hang on to those party leftovers, the shelf-life of foods might surprise you:   Recommended Storage for Refrigerated Foods   Food Maximum Storage Temp °F Maximum Storage Period Dairy Products Milk (fluid) 40 3 days Butter 40 2 weeks in waxed cartons Cheese (hard) 40 6 months in tightly covered container Cheese (soft) 40 7 days in tightly covered container Ice Cream and Ices 10 3 months in original covered container Eggs 45 7 days Fish Fresh 36 2 days loosely wrapped Shell Fish 36 5 days in covered container Fruits Peaches, Plums, Berries 50 7 days unwashed Apples, Pears, Citrus 50-70 2 weeks, original container Poultry 36 7 days Meat Ground 38 2 days Fresh Meat Cuts 38 6 days Liver and Variety Meats 38 2 days Cold Cuts (sliced) 38 6 days Cured Bacon 38 1-4 weeks Ham (tender cured) 38 1-6 weeks Ham (canned) 38 6 weeks, original container Dried Beef 38 6 weeks Vegetables     Leafy 45 7 days Potatoes, Onions, Root Vegetables 50-70 7-30 days, dry in ventilated containers     Recommended Storage for Frozen Foods   Frozen Food Maximum Storage Period at 0° F Eggs 6-12 months Fruit 8-12 months French-Fried Potatoes 2-6 months Meats Beef 6-12 months Lamb and Veal 6-9 months Pork 3-6 months Sausage and Ground Meat 1-3 months Cooked Meat, not covered with gravy or other sauces 1 month Meat Sandwiches 1 month Poultry Chicken 6-12 months Turkey 3-6 months Giblets 3 months Cooked poultry meat 1 month Cooked poultry dishes 3-6 months servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=223 http://www.servu-online.com//blogger.asp?journalID=223 Mon, 2 Jan 2008 14:49:00 GMT http://www.servu-online.com//blogger.asp?journalID=223 What's your restaurant's furniture say about your style?  Is it laid-back?  Is it elegant?     (photo of turnkey restaurant: see Serv-U's Flickr photos)   Besides the style of furniture, the spacing of your seating affects the way your restaurant is perceived.  Sometimes I'm in the mood to sit elbow-to-elbow with a group of friends, and sometimes I want a quiet table well away from other patrons while enjoying a romantic evening with my sweetie.  To this end, I found a helpful spacing guide in SEFA's Reference Guide book and thought I'd pass it along:   Spacing Consideration for Furnishings   14 sq. ft. per person for spacious dining 12 sq. ft. per person for cafeteria or restaurant 10 sq. ft. per person for banquet, instituational, or close seating Allow 18” for person seating from edge of table to back of chair. Diagonal seating saves floor space.  Deuce tables and wall spacing save the most space. Allow 42” between squared tables for chairs back to back—leaves 6” to push out. Allow 60” between squared tables for chairs back to back –leaves 26” service aisle. Allow 24” between corners of diagonal table for customer access—no aisle. Allow 30” between corners of diagonal tables for customer access—narrow aisle.  Note: Where space is limited, booths require only 8 sq. ft. per person, including aisle allowance.   Estimating Seating Capacity per Square Foot   For Banquet Seating:  When using oblong tables, divide the room area (sq. ft.) by 8.  When using round tables, divide the room area (sq. ft.) by 10.  These figures are for maximum seating.  If space is available for more comfortable seating, allow an additional 2 sq. ft. per person.   For Seminar Seating:  Divide “attendee” seating area (sq. ft.) by 8.  This formula allows for chair and passage aisle, but not for wide traffic aisles, doors, exits, posts, or other obstructions.  It is useful for a quick approximation.   When planning seating several factors must be considered: Cost per square foot per person.  Approximate tables for the best usage of space.  Ease of providing service to tables servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=222 http://www.servu-online.com//blogger.asp?journalID=222 Mon, 28 Dec 2007 18:55:00 GMT http://www.servu-online.com//blogger.asp?journalID=222 Well, 2008 is just a few days away; what’s your New Year’s resolution?  Or perhaps more importantly, what are your patrons’ resolutions?  Odds are good that many of the people walking through your restaurant’s doors in January are looking for healthier food on their annual quest to lose weight.  This is a good time to add a few low-fat or low-carb menu choices—and make sure they are clearly marked!  Without changing the food your restaurant offers, you could simply add the option of a smaller portion size for those people looking to stick to a diet.     Example: I noticed in the news today that both Taco Bell and Jack in the Box are creating new menus to cater to health-conscious eaters on the go.  And lest you think that this push for healthy food will pass by the end of January, the National Restaurant Association’s 2008 industry forecast predicts differently:   “Eating Healthy: With increased consumer emphasis on health, restaurants are responding to trends with nutritious options and variety in portion sizes. More than three-quarters of American adults (76 percent) say they are trying to eat more healthfully in restaurants now than they did two years ago, and close to the same percentage of teenagers (ages 12-17) say they try to eat nutritiously when dining out (73 percent). Eighty-seven percent of adults also say there are more healthy options available at tableservice restaurants than there were two years ago, and 83 percent say the same about quickservice establishments.”   Healthy eating is here to stay.  Highlight your restaurant’s health-conscious offerings in January, but keep them throughout the New Year. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=221 http://www.servu-online.com//blogger.asp?journalID=221 Mon, 27 Dec 2007 18:55:00 GMT http://www.servu-online.com//blogger.asp?journalID=221 Restaurant Equipment—Charbroiler Tips                                              There's not much that amkes me hungrier than the sight, smell, and sound of meat on a charbroiler!  And these handy cookers come in a wide selection to fit any cook's needs.  However, I've heard more than once about the headaches they can cause when it's time for a good scrubbing.  So I've consulted SEFA for a few charbroiler tips:   Use the appropriate grate for the menu selection.  Some grates help drain away fat while giving the characteristic charbroiled markings. Season the grates before the first use by preheating them to open the pores and brushing them with oil. Be sure to pre-heat the grates before cooking.  The hotter the better.  This helps to reduce sticking. Dip the food product in seasoned oil before grilling.  This also reduces sticking and enhances flavor. Position the grates on an angle for charbroiling.  This helps drain the grease and gives you better control over heat distribution.  Well done items go to the top position, farthest away from the heat sources so they cook more slowly and thoroughly.  Rare items should be in the lower position so they cook rapidly on the outside and leave the inside rare. Wire brush the grates after each use or batch of food product. Those charbroiler masters out there, leave a comment with any more tips you've gleaned from your restaurant experience! servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=220 http://www.servu-online.com//blogger.asp?journalID=220 Mon, 26 Dec 2007 18:55:00 GMT http://www.servu-online.com//blogger.asp?journalID=220 From all of us here at Serv-U, have a safe and happy holiday!                                      With that in mind, we all have to get back to work sooner or later, and safety is important every day of the year.  I just came across this restaurant safety checklist from SEFA and thought the timing was perfect to brush up the safety practices at work.  So when you get back to your restaurant, take a few minutes to go through the points on this checklist and enjoy a safe new year.   Restaurant Safety—Checklist   ü      Dry potholders are always used to handle hot utensils. ü      Handles of pots and pans on cooking equipment do not protrude into traffic areas. ü      Manufacturers’ instructions are followed for all equipment. ü      Glass containers and other items are not permitted in kitchen. ü      Proper procedures for lifting heavy items are consistently followed. ü      Floors are kept clean and dry at all times; spills are wiped up immediately. ü      Personnel wear low-heeled, properly fitting shoes with non-skid soles; the heel and toes are completely enclosed. ü      Personnel have been trained in the safe way to handle knives. ü      If applicable, equipment is always unplugged before cleaning. ü      A qualified electrician inspects all electrical equipment, wiring, switches, etc., on a regular basis. ü      The proper fire extinguishing equipment is available and is regularly inspected and maintained. ü      Local fire authorities are consulted about applicable fire prevention practices. ü      Personnel have been trained in proper procedures used in putting out fires. ü      Adequate lighting is available in all working areas. ü      All foodservice equipment is regularly inspected and kept in good repair. ü      Instructions from equipment manufacturers for proper operation are incorporated into orientation and ongoing training programs for all staff. ü      All accidents are investigated and reported to appropriate officials. ü      All unsafe work conditions are corrected as soon as possible. ü      Personnel are trained in basic medical treatment procedures; they know when expert help is needed. ü      First-Air Kits meeting all local requirements are readily available. ü      Safety is stressed at all training and other applicable meetings. ü      Personnel are trained in procedures to be followed if accidents occur to guests. ü      The facility is, at all times, maintained according to standards require by local ordinances. ü      Personnel are aware of procedures to be followed in the case of fires, bomb scares, robberies, and other potential problems, such as earthquakes, flooding, power outages, etc. ü      Insurance carriers are consulted regarding suggestions to improve safety of employees, guests, and the facility itself. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=219 http://www.servu-online.com//blogger.asp?journalID=219 Mon, 24 Dec 2007 18:58:00 GMT http://www.servu-online.com//blogger.asp?journalID=219 Restaurant Equipment—Kitchen Ventilation Systems   A kitchen ventilation system is one of those things that tends to fade into the background of a very busy restaurant.  It's there, but it operates without a lot of daily, hands-on upkeep...so it's easy to forget this very important kitchen feature.   I know the holidays are an especially busy time, but here's a bit of info (courtesy of SEFA's Reference Guide Volume 17) to read now, think over, and take action upon as the new year rolls around.   Tips for the Selection and Use   When Selecting: Know what your local codes require for ventilation. Know what your growth plans are.  It is easy to buy a little extra now but difficult to add on later. Know how the ventilation system is designed to perform.  An improperly designed ventilation system will dramatically affect your monthly utility bills, as well as create an uncomfortable, and possibly dangerous, working environment. Use Listed products.  UL or ETL listing on hood, duct, and fans may result in substantially lower insurance rates.  Ask your underwriter for an assessment.   When Operating: Always service your fans.  A loose fan belt or clogged intake filter on the supply air fan will affect the performance of the system.  Results of letting this maintenance lapse can be anything from a lack of capture ability, resulting in smoke and grease escaping into the surrounding area, to the fans shutting down completely, or worse.  Set up a regular maintenance schedule at the same time you have your Heating/Air Conditioning units checked.  The same company can perform both maintenance functions. Always keep the exhaust duct clean.  A regular cleaning schedule should be set up with a cleaning company.  Frequency of cleaning is dictated by the type and volume of cooking—in some cases, every 30 days; in other cases, every 6 months.  You must make the determination. Clean the grease filters as often as necessary.  They are made to be cleaned in most commercial dishwashers or the pot sink.  If they are not cleaned regularly, the performance of the system suffers. To help in maintaining the surface appearance, coat all stainless surfaces with a LIGHT covering of mineral oil, then wipe dry.  This soaks into the pores of the metal and makes clean-up easier.  Do not use mineral oil on the stainless grease filters.  It is not necessary to coat the stainless every time you clean, only to keep a film of oil on the surfaces.   The key to all of the above is maintenance.  The ventilation system is more than just the stainless box that you see in your kitchen.  It includes the grease filters, grease duct, exhaust fan, supply fan, supply fan filters, supply fan duct, electrical or gas controls, motors and belts, and design.  If properly sized and properly maintained, it will save you money on your utilities.  However, if the system is neglected, it will cost you each and every day of operation.  The first cost of an improperly designed system may be lower, but the long term effect on Heating/Air Conditioning equipment, as well as the energy usage, will soon catch up with your bottom line.   servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=218 http://www.servu-online.com//blogger.asp?journalID=218 Mon, 21 Dec 2007 19:24:00 GMT http://www.servu-online.com//blogger.asp?journalID=218 Oh, I’m tired this morning—last night, I even fell asleep while simmering some salsa verde.  I awoke an hour later to a charred mess.  So I got up this morning a little cranky, despite the holiday season.   But then I read my favorite foodie blogs and I’m reminded that I have a lot to be grateful for.  And that I haven’t shown that gratitude much this year.  Normally, I perform some kind of holiday community service or donate money if I don’t have time to spare.  This year, I've done neither—but a bunch of food bloggers have come together to give me (and anyone else so inclined) the opportunity to rectify that.  And maybe win a food-related prize, on top of helping those in need.   Pim Techamuanvivit of Chez Pim fame organized this annual event, called “Menu for Hope”.  Famous food bloggers donate all kinds of prizes to be raffled off and the money goes to the World Food Program in Lesotho.  So in buying a raffle ticket, you might just win an exclusive dinner, a guest star spot on a vlog, a signed cookbook, or any of the other great prizes…all while feeding hungry families thousands of miles away.     One problem: there’s only a day and a half left to donate.  The raffle is officially over at the end of tomorrow, Friday, December 21.  So take a few minutes to skim the prizes and buy a few tickets.  And then kick back, relax, and enjoy all you have to be thankful for this holiday season...like a second chance at making salsa verde.  servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=217 http://www.servu-online.com//blogger.asp?journalID=217 Mon, 20 Dec 2007 20:38:00 GMT http://www.servu-online.com//blogger.asp?journalID=217 Well, it’s getting to be that time of year, the days when holiday food abounds.  I’m not complaining, per se, but this means a lot more time than usual spent planning and executing special dishes.  So I began thinking about the kitchen gadgets that make the job of cooking just a bit easier.  My top picks are:   My heavy-duty mixer.  Like most people, I make an awful lot of cookies during the holidays and it pains me to even think of the time before I had one of these! The trusty wine bottle-opener in my cupboard.  (I love cooking with a little glass of chianti at my side…) The food warmer gets a lot of use at family gatherings and holiday potlucks these days.     Now for my wish-list…because even the Restaurant Guru doesn’t have the “perfect” kitchen:   Oh, what I wouldn’t give for a nice countertop fryer!                   Bar stools.  I know this one doesn’t seem that helpful in the kitchen, but they’d make any holiday party just a little cooler.   A tortilla press.  I  l-o-v-e  LOVE Mexican food and really want to start making my own tortillas.      So…Santa, I know you won’t let me down! servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=216 http://www.servu-online.com//blogger.asp?journalID=216 Mon, 20 Dec 2007 15:45:00 GMT http://www.servu-online.com//blogger.asp?journalID=216 Lately on the Internet, I’ve noticed a lot of restaurateurs worrying about a slowdown in traffic to their eateries.  Theories about the reasons for this downturn are varied: higher gas prices, consumers saving cash for holiday gifts, going to holiday parties instead of out to eat, etc.  And those are all things that no single person has control over, but one restaurateur recently hit upon a marketing idea that has turned a great profit for his restaurant.   On the web, he’s known as the sage “Dr. of BBQ”; in real life, he runs a BBQ restaurant in Springfield, Illinois.  His “aha moment” came while trying to get through the crowds of people tasting free samples at Sam’s Club.   Well, the Dr. of BBQ promptly placed a “Free Samples” sign in his window and saw a huge boost in traffic.  And the vast majority of people who tried a sample of his BBQ ended up buying a lunch.  He keeps the sample size small, but offers several different flavors to each customer.  By calculating his losses on the samples and his profits on increased traffic, the doc’s conclusion is that this has been a very profitable experiment.  You can read his entire story in the Food Service Forums.   Lowering costs (through energy efficient equipment) is one step to success in the restaurant business, but getting customers in the door is another.  Maybe offering free samples will boost traffic and help spread the word about your restaurant’s delectable menu.  Offering great food and pleasant customer service will then turn those new customers into regulars. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=215 http://www.servu-online.com//blogger.asp?journalID=215 Mon, 20 Dec 2007 15:45:00 GMT http://www.servu-online.com//blogger.asp?journalID=215 In the world of commercial kitchen purchases, it seems that the rangesand the fryers get all the attention.  And that makes sense; the creation of a great meal is exciting and inspiring.  Cleaning up afterwards is less so.  But a sink that doesn’t pass inspection can shut a restaurant down until the issue is resolved.  That’s valuable business time lost, and it could be avoided.  Check to see that your restaurant’s sink is up to code.  Below are a few things to keep in mind when updating your kitchen sink.                                                                       Does the sink need to be NSF approved?  Significant NSF requirements for sinks include: Drainboards, when provided, must have a splash guard and must be welded to the sink. Sinks are considered a food zone.  Therefore, only 300 series, 200 series, and type 430 stainless steel are the approved materials.  (Type 400 and 409 stainless steel are not acceptable.) Check with your Health Department to see where sinks should be located.   Consider the gauge of metal for your sink.   If you expect heavy usage or institutional use, consider purchasing 14 gauge stainless.  If your usage is more “typical,” 16 gauge will suit your needs.  If budget is a consideration (and your honest evaluation is a non-institutional load), 18 gauge might suit you but check on sink depth, weights, and potential bracing.   Also consider adding drop-in sinks for convenience and hand sinks to encourage frequent handwashing.   All the time spent cleaning might be a drag, but as the late, great Julia Child once said:   Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=214 http://www.servu-online.com//blogger.asp?journalID=214 Mon, 17 Dec 2007 14:57:00 GMT http://www.servu-online.com//blogger.asp?journalID=214 If you are planning to dish up a holiday feast anytime soon, make sure you’re equipped with the appropriate cutlery.  But with so many blades and styles to choose from, where do you start?                         Here are a few suggestions for picking the proper knife for each cutting job in your restaurant or home kitchen:   “The Chef’s Knife”—(a.k.a. “Cook’s Knife” or “French Knife”).  This knife is used for all kinds of heavy-duty cutting as well as chopping, dicing, and shredding.  This is the ultimate in cutlery for the gourmet cook. “The Slicer”—The ideal knife for ham and large cuts of meat.  It’s perfect for slicing roasted meats, chicken, and turkey. “The Bread Knife”—The name almost says it all.  This knife is good for slicing breads, but also delicate fruits and vegetables.  It cuts through hard crusts for uniform slicing. “The Fork”—The perfect complement to any carving or slicing knife.  The Fork provides a more secure hold, especially on the tail end of a joint of meat. “The Steel”—This article realigns the knife edge and should be used frequently to maintain your cutlery’s sharpness. “The Utility Knife”—This knife is excellent for food preparation or almost any kitchen chore from cutting vegetables and meats to halving sandwiches. “The Steak Knife”—The knife of choice for individual table use.  Cuts the meat without tearing it. “The Parer”—Perhaps the most frequently used knife in the kitchen.  Cuts, peels, and dices fruits, vegetables, cheeses, and meats. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=213 http://www.servu-online.com//blogger.asp?journalID=213 Mon, 14 Dec 2007 21:32:00 GMT http://www.servu-online.com//blogger.asp?journalID=213 Yesterday, the National Restaurant Association released its annual restaurant industry forecast.  So what’s new for 2008?  Though the report covers a wide range of topics, I jumped straight to the food and beverage trends.  Here’s a clip from the news release posted at Restaurant.org:   “When it comes to beverage trends, specialty alcohol is trendy – both as an ingredient in cooking and on the drink menu. Craft beer, energy-drink cocktails, martinis/flavored martinis, mojitos, artisan liquors, organic wine and specialty beer are all among the top 20 hot items in the chef survey.”   Aha!  Just as I’d suspected… I’ve been reading quite a bit lately about craft beers and specialty beers.  (And they’re all you’ll find in my frosty mug.)  Even the “big name” breweries are trying to get in on the craft beer craze with some creative marketing campaigns.   Alcohol is usually a pretty solid money-maker, not just for bars, but for restaurants, too.  And craft beer is an up-and-coming trend that you shouldn’t miss out on.  A backbar cooler with glass doors will showcase your collection of unique brands.   And don’t underestimate the impact of a frosty mug on the experience of a drink.  I always keep mugs in my home freezer and appreciate receiving them at restaurants and bars.  A glass froster fits the bill for frosting mugs (or plates or whatever your restaurant needs chilled).                                                               For the craft beer fans out there, here’s an interesting and well-done site -- Drink Craft Beer -- that isn’t afraid to recognize one of the giants in the industry that also happens to be one of my favorites at the moment (Sam Adams Winter Lager....mmmmm).   (Put your craft beer shout-outs in the comments below.  Cheers!) servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=212 http://www.servu-online.com//blogger.asp?journalID=212 Mon, 13 Dec 2007 17:17:00 GMT http://www.servu-online.com//blogger.asp?journalID=212 It’s December 12; wish you were at the beach?  I think it’s time for Margarita Madness…   Serv-U’s own Chad Hemming (and video crew) recently took time out to put together two great videos showcasing different methods of margarita creation.  Do you like yours frozen?  Then stock your bar with a high-quality blender that won’t buckle with extensive use.  Tip from Chad: make sure you have plenty of liquid at the bottom of the blender container (near the blades).  This will ensure that your frozen margarita blends properly.  If you prefer your margarita on the rocks, you'll need a shaker.   Other essentials for mixed drink creation are liquor pours.  Measured liquor pours take the guesswork out of mixing by allowing exactly the right amount of alcohol to flow.  These are great time- and money-savers for busy bars.  Free flow pours, on the other hand, work best with jiggers.   Finally, don’t forget presentation: bar glassware can make a great margarita better.  Try some colored salt on the rim of a cactus-themed glass.  Now can’t you just imagine being at the beach, sipping your margarita and catching some rays?                                       Take a couple of minutes to see Serv-U’s first ever video production and come back often for more clips featuring the bar equipment and restaurant supplies you’ll find here at Serv-U.  Have a special request?  Leave a comment or send us an email!  servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=211 http://www.servu-online.com//blogger.asp?journalID=211 Mon, 12 Dec 2007 16:31:00 GMT http://www.servu-online.com//blogger.asp?journalID=211 Sweet, salty, sour, bitter, and….umami?  The “fifth taste” has been well-known in parts of Asia for over 100 years, but it’s just becoming part of American vocabulary.  The Wall Street Journal recently published a very helpful article on the topic.  In it, umami is described as “a meaty, savory, satisfying taste.”  But what gives a food umami?  The answer is scientific; “foods with the umami taste have a high level of glutamate, an amino acid and a building block of protein.”  And our tongues have taste receptors that serve no other purpose than to recognize glutamate.  Thanks to those little receptors, we can taste the umami in many well-loved foods, including parmesan cheese, soy sauce—even ketchup.   So how do you add a little umami to create a dish that keeps your restaurant’s customers coming back?  This graphic should give you a few ideas: (Graphic copyright of Dow Jones & Company, Inc.)   To see a video from The Wall Street Journal about making an umami-packed tomato soup, click here.  Then, test out the umami flavor in your own dishes using some of the suggestions above. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=210 http://www.servu-online.com//blogger.asp?journalID=210 Mon, 11 Dec 2007 14:24:00 GMT http://www.servu-online.com//blogger.asp?journalID=210 Reality check: the glamour of mixed drinks can easily be overshadowed by a kitchen mishap.  That’s why preventative maintenance is the best weapon against such things.  So let’s take a minute to focus on commercial refrigerators.   Sudden compressor failure can spell disaster for your refrigerated goods, and dirty condensers are the greatest contributors to compressor failure (not to mention inefficient energy use).  Location will vary the frequency of cleaning, but it is recommended that the condenser on all you refrigeration equipment be cleaned once a month.   How to Clean the Condenser:   Disconnect the electrical power to the unit.   Remove the louvered grill.   Vacuum or brush the dirt, lint, and paper from the finned condenser coil.   If you have significant dirt build up you can blow out the condenser with compressed air.  (Caution must be used to avoid eye injury.  Eye protection is recommended.) When finished, be sure to replace the louvered grill.  (It protects the condenser.)  Reconnect power to the unit and enjoy your refrigerator’s increased efficiency. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=208 http://www.servu-online.com//blogger.asp?journalID=208 Mon, 10 Dec 2007 15:40:00 GMT http://www.servu-online.com//blogger.asp?journalID=208 Ever heard of a Kalimotxo?  Neither had I until I spent a semester studying in Spain’s Basque country.  A Kalimotxo is nothing more (or less) than a drink made of red wine and Coke.  (Yes, Coke.)  It might seem like an odd union, but as a recent post in The Grinder points out, many consumers are trading in the hard liquor-based mixed drinks for drinks based on wine.                 This combination has a few distinct advantages.  Bars and restaurants that have those peculiar liquor licenses disallowing the sale of hard alcohol can still serve these adult treats.  Wine has fewer calories per ounce than liquor, and a little red wine is rumored to be good for the heart.   So—like the tapas (“pintxos”) craze, the Spanish tradition of making wine-based cocktails has taken hold here in the U.S.  Being a wine fan myself, I’m looking forward to seeing more drinks like this on American menus. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=207 http://www.servu-online.com//blogger.asp?journalID=207 Mon, 10 Dec 2007 15:38:00 GMT http://www.servu-online.com//blogger.asp?journalID=207 The Restaurant Guru has joined several online communities and invites you to join them, too!  Membership to each community is FREE.   For starters, the Guru is now on Facebook!  Just click the icon to the right of every blog post to become my Facebook friend.  Not on Facebook?  It’s free to join and there’s even a link at the bottom of each of my blog posts that allows you to add my blog to your personal Facebook page. (“Add to Facebook.”  See it down there?)   If you’d like to bookmark my blog, just click the Del.icio.us link or the Stumble it! link at the bottom of each post.  Del.icio.us and StumbleUpon save your bookmarks and allow you to see other people’s bookmarks.  The best part is that you can access your bookmarks from any computer.  No more lost websites if your computer crashes (and I KNOW you don’t want to forget where to find the Restaurant Guru)!   Don’t forget to vote for your favorite blog posts by clicking the Digg it!, Reddit, or Technorati buttons at the bottom of each blog I write.   And of course, leave me feedback in the “Comments” section of the Restaurant Guru blogs.  Everyone's invited; join the conversation! servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=206 http://www.servu-online.com//blogger.asp?journalID=206 Mon, 7 Dec 2007 21:14:00 GMT http://www.servu-online.com//blogger.asp?journalID=206 As the seasons change, so should your cocktails.  And what cocktail is more closely associated with the holidays than egg nog (or eggnog, as the case may be)?  Right around Thanksgiving time, the creamy beverage shows up in grocery stores across the nation.  Egg nog in a carton is the only ‘nog that I’ve ever been exposed to.  In fact, it wasn’t until I read Michael Procopio’s post over at the Bay Area Bites blog that I realized that there is such a thing as homemade egg nog (the “real” egg nog).  Read his entire post here, including a funny characterization of Grandpa as the holiday pirate.   Now that I’m in the know, I can’t wait to give real egg nog a try.  Coffee shops, restaurants, and bars alike could benefit from this union of alcohol (high profit) and dessert (America’s sweet tooth).  Get curious customers splurging on your business’s latest winter cocktail by offering free samples or featuring a cozy picture near the register.   If you’re ready to give “real” egg nog a try (spiked or not), here’s Michael Procopio’s short introduction and recipe:   The rumor behind the word nog is that it derived from the English word noggin; a small, carved, wooden mug used to serve drinks in various taverns. The full name of this beverage might have been egg and grog in a noggin, which does not sound especially appetizing.   Ingredients:4 egg yolks1/3 cup sugar, plus 1 tablespoon1 pint whole milk1 cup heavy cream1 teaspoon grated nutmeg1 teaspoon vanilla extract1 cup rum, bourbon, or whatever poison you prefer4 egg whitesProcedure:1. Beat egg yolks until pale yellow in color. Gradually add 1/3 cup of sugar until it is totally dissolved.2. In a medium saucepan, over high heat, combine milk, cream, and nutmeg and bring to a boil, stirring occasionally. Remove from heat and temper the hot milk mixture into the eggs and sugar. Return everything to the pot and cook until mixture reaches 160 degrees F. Remove from heat, stir in alcohol and extract, pour into a medium-sized mixing bowl and chill in your refrigerator.3. In a medium bowl, beat egg whites to soft peaks. Gradually add one tablespoon of sugar as you beat until stiff peaks form. Whisk egg whites into chilled mixture.4. Put your now fresh and somewhat safe beverage in the noggin or vessel of your choice and drink up.   And if egg nog isn’t your style, how about mulled wine or spiced cider?  Spread some good cheer and win over new customers with your restaurant’s seasonal cocktails. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=205 http://www.servu-online.com//blogger.asp?journalID=205 Mon, 6 Dec 2007 14:37:00 GMT http://www.servu-online.com//blogger.asp?journalID=205 The holidays are quite possibly a foodie’s favorite time of the year—as far as eating goes.  (P.S.—Happy belated “National Cookie Day!”  Oh, and this week is “National Cookie Cutter Week,” too. J)  This is the time of year when you get to layer on the bulky clothes and not worry too much about putting on a pound or two from indulging in holiday feasts.  My strategy is to sample just a little bit of everything—so that I always have room for dessert...  Actually, that’s sort of my strategy year-round; I’ve got quite a sweet tooth.   Turns out, so do most Americans, according to an article at QSRMagazine.com.  The data comes from a survey conducted by Technomic (a foodservice consultancy) and they found that, “more than half of consumers (57 percent) report eating dessert ‘very frequently’ or ‘often’ (at least once a week).”   I’ve mentioned before that spiked dessert drinks are becoming more popular, but the steady standbys are always winners and often appeal to a wider audience (i.e. kids).  Technomic notes a few consumer trends for restaurateurs to be mindful of when cashing in on America’s sweet tooth: Even though traditional desserts such as chocolate-chip cookies, a dish of vanilla ice cream or a slice of apple pie are most favored, the definition of dessert is changing. More consumers, for example, now view yogurt parfaits, fruit plates, or cheese samplers as appealing desserts. Dessert toppings are growing in popularity, and not just for ice cream sundaes. Many consumers indicate that they like toppings on cakes, pies and cookies. Consumers like to share desserts. In fact, some won’t order dessert unless someone else in their party also plans to. This behavior varies by gender and ethnic group, with women, Asians and Hispanics more likely to pass on dessert unless they can either share it or know that they aren’t the only one ordering a dessert. When purchasing desserts at limited-service establishments, consumers look for portability and reasonably-priced options. At full-service restaurants, however, high overall quality is the most important attribute. Presentation can also make quite a difference.  Take a picture of your dessert in decorative fountainware and add that photo to a holiday menu insert.  To appeal to people who prefer to share desserts, be sure to have a couple of options that can serve more than one person.  For those holiday dieters, include healthier treats.  I mean, who could resist a fruit dessert that looks like this?                                    For cookie ideas, stop by Slashfood.com.  They’re making December a “cookie a day” month, complete with recipes and pictures that will make your mouth water.   So if you haven’t already, now is the time to give desserts a test-run.  Then, come back to Serv-U for ice cream makers, dipping wells, and all the ice cream accessories your bar or restaurant needs.   And if you’ve got a favorite dessert, share it here! servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=204 http://www.servu-online.com//blogger.asp?journalID=204 Mon, 5 Dec 2007 16:28:00 GMT http://www.servu-online.com//blogger.asp?journalID=204                                                This past weekend, central Illinois was hit with an ice storm.  As luck would have it, I was visiting my parents’ house when the storm struck.  They live in the country, but my dad had gone into town before the storm to take care of the family business for a few hours.  When the ice hit, my mom called him with just one request—to stop at her favorite coffee shop to get coffee beans…because it might be days before they would be able to drive back into town.   Coffee?  An ice storm hit and our priority was coffee?  But I understand; that particular coffee shop has the best brewed coffee in town.  And these days, consumers are more and more willing to go out of their way for a good cup of joe.    Coffee is becoming more popular in the US and American coffee tastes are changing.  Consumers are becoming better informed and more discriminating in their tastes.  Case in point: even McDonald’s offers a premium coffee these days (and the March issue of Consumer Reports Magazine rates its taste better than Starbucks).  But what does it take to make great coffee?   The first step to good coffee is good beans.  Shop around and do some taste testing.  Have your coffee snob friends do a blind taste test.  Once you’ve selected the beans, it’s time to brew:   If possible, buy whole beans and grind your coffee fresh. Use clean equipment, free of oils and residue from washing or previous use. Use fresh water, preferably filtered, not just tap water. Brew at the correct temperature.  Ideal water temperature for brewing is 195°-200° F.  Bring your water to a boil, wait at least 1-2 minutes, and brew. Commercial coffee makershelp you get the perfect java by holding the correct temperature.  While coffee’s flavor starts to deteriorate after only 20 minutes, it can be safely held for several hours with the right equipment.   Temperature retention for hot beverages:   For plastic insulated servers, temperature will drop approximately 20° F in the first hour, 10° F in the second hour and 10° F in the third hour. For glass insulated servers, temperature will drop approximately 2° F to 5° F every hour.  Results are based on pre-heating servers with boiling water prior to use. And how long will the temperature hold in the various coffee containers?  According to Service Ideas, Inc's website:   Q: How long does temperature hold in plastic?A: 2-3 Hours Q: How long does temperature hold in stainless vacuum?A: 6-8 Hours Q: How long does temperature hold in glass?A: 8 Hours So coffee holds longest in glass, but stainless steel is far more durable.  Your restaurant or bar's needs will determine which material works best for you.     A quick tip: never reheat old coffee.  It will become highly acidic and may pick up a burnt flavor. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=203 http://www.servu-online.com//blogger.asp?journalID=203 Mon, 5 Dec 2007 16:27:00 GMT http://www.servu-online.com//blogger.asp?journalID=203 Let’s say you want to “freshen up” the feel of your bar or restaurant, but you’re on a limited budget.  One nice way to go about it is through tabletop lighting like votive candles with decorative lanterns.  Some benefits of tabletop lighting:                                                      Ambiance—tabletop lighting helps to create a quiet, intimate atmosphere for less than 2¢ an hour. Tabletop lighting is the most cost-effective way to change your restaurant décor and give it a fresh, new look. Interestingly, statistics show there’s less glass and china breakage when employees change over table settings. Check averages will increase.  Patrons will stay longer ordering dessert and after dinner drinks.   And if you caught one of my old blog posts, spiked dessert drinks are trendy these days.  As with most alcohol, they can be a great source of profit for your business.  So tabletop lighting has the potential to increase profits while decreasing losses in the form of broken glassware.  (Sounds like a pretty good deal to me.)   What are some other cost-effective ways to put a new face on your bar or restaurant?  Get the creative juices flowing and post any ideas you come up with. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=202 http://www.servu-online.com//blogger.asp?journalID=202 Mon, 4 Dec 2007 15:00:00 GMT http://www.servu-online.com//blogger.asp?journalID=202 I’d like to take a moment to highlight one of the blogs on my blogroll (see the list to the right of every post).  Since writing about draft beer, I’ve gotten to thinking about another beloved genre of alcohol, wine.   “Wine Library TV” with Gary Vaynerchuk is a must for anyone with even a passing interest in wines.  Mr. Vaynerchuk brings wine down from its high horse and lets us all in on his tasting adventures (including one episode filmed outside in a snowstorm, Gary in a T-shirt).   Vaynerchuk posts a new vlog daily and has even appeared on “real” TV with Conan O’Brien, Ellen, and in a segment on Nightline.   So if you’ve thought about adding a wine list to your bar or restaurant’s menu, have a look at some of Vaynerchuk’s vlogs and get inspired!  Another terrific blog about wine is “Dr. Vino,” and I even found an archived post that talked about the profitability of wine in a restaurant (via info from the most famous of celebrity chefs):  “In a fascinating and lengthy profile of Chef Gordon Ramsay in the New Yorker, Bill Buford let this nugget drop about the operations at Gordon Ramsay at the London: ‘The [food] prices—the best value in New York—had been deliberately set low, Ramsay told me, to encourage people to spend more on wine, an upmarket restaurant’s greatest potential profit (no overhead, no spoiled ingredients).’” So get your wine racks, your wine cellar, your wine menu, some wine chillers and decanters, a few bottle openers, all kinds of wine glasses—of course—those glistening bottles of wine...and start profiting! servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=201 http://www.servu-online.com//blogger.asp?journalID=201 Mon, 3 Dec 2007 21:08:00 GMT http://www.servu-online.com//blogger.asp?journalID=201 Tis the season…for winter beers like a nice chocolate stout, a spicy hard cider, or (my favorite) a winter lager.  Bars that change up their draft offerings now and again keep me coming back for more, especially seasonal brews.  And I actually found a site that lists their top seasonal brew pics by season and type: RateBeer.com. But whether your bar’s offerings change with the seasons or you stick with the classic drafts, the last thing you need is a bar equipment malfunction.  And that’s just what I’ll address in today’s post… First, thanks are in order for the knowledgeable folks over at Probrewer.com.  Their library of bar equipment resources revealed a gem of an article about maintaining your draft beer program (written by John Kater and previously published in Brewpub Magazine). Mr. Kater starts with a little science-based refresher: “• The colder the beer is, the more carbon dioxide it can dissolve. The opposite is demonstrated by opening a warm beer and watching it fob all over the place. • The higher the pressure in the dispense container, the more carbon dioxide will dissolve in the beer. Common sense; if you want to fit more in there, push harder. • The smoother the surface in contact with the beer, the more likely the carbon dioxide will stay in the beer. Take two glasses. Sand the inside of one with 100 grit (fairly coarse) sandpaper. Pour beer into both. Which one foams up more? What is happening is that dissolved carbon dioxide needs a rough spot called a nucleation site to form a bubble. Clean beer lines and beer-clean glasses (see Beer-Clean Glasses, page 12) have fewer nucleation sites and therefore keep the carbon dioxide dissolved in the beer, where it belongs. • Mechanical agitation can cause carbon dioxide to come out of solution. If you tap a keg right after it is delivered, the first few pints will be foamy, just like beer from a shaken can. • Cellar pressure changes take time to take effect. These basic concepts will help you understand the problems that occur with a draft beer dispense system. But it’s also helpful to know what the ideal properties are.”   So temperature, pressure, glass surface, agitation, and time for correction are some basic concepts of getting the perfect pour.  Kater offers ideas for fixing bar equipment issues from no beer coming out, to over-carbonated beer coming out, to nasty slimy chunks coming out.   If pressure is your problem, you may need an update to your CO2 regulator.  If slimy chunks or black flakes are coming out, your beer lines may just need a good chemical cleaning or—if they are more than 5 years old—your beer lines need to be replaced.   For more information on troubleshooting draft beer and bar equipment, read the entire article at Probrewer.com. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=200 http://www.servu-online.com//blogger.asp?journalID=200 Mon, 3 Dec 2007 21:07:00 GMT http://www.servu-online.com//blogger.asp?journalID=200 Though I’ve tested the waters of vegetarianism, I really like steak, love a juicy cheeseburger, fawn over pork tamales…so this is a topic that’s near and dear to my heart.  Where does all this meat come from?  Now, I grew up on a farm.  I’ve eaten home-grown chicken, and I can accept that the food I eat comes at the cost of a life.  (Though I agree entirely with traveling taster Anthony Bourdain’s recent take on the subject: “I think it's both useful and appropriate to experience the shame, guilt and discomfort of seeing what the real cost of dinner is.”  And that guy has eaten fermented shark.)   But that’s not what I’m referring to here.  Recently, it seems there’s been a spate of negative news about meat.  Did you know that much of that nice, bright pink meat we buy in the grocery store has been treated with carbon monoxide to hold its fresh-looking color?  (I didn’t know until Good Morning America told me.)  Then there are the ground beef recalls for E. coli—I heard about those on Foodservice.com’s message boards.  It’s all making me just a little nervous.  And I’m not the only one; cartoon character Hank Hill takes action on his concerns in a King of the Hill episode titled “Raise the Steaks.”  (Thanks to the Sustainable Table’s blog for the tip.)   I know about best practices when storing and cooking my food (see Serv-U’s food safety resource page).  But I’d like to know where that food (especially the meat) is coming from.  I’d like to have a little more confidence in the processes that bring it to my supermarket.  That’s why I was delighted when my mom announced that this year’s Thanksgiving turkey was going to be fresh from a local 4-H-er's organic farm.  And it was delicious.  But how can I get that kind of quality in my everyday eating?  I am willing to pay a little more for humanely-raised meat, but what can a restaurateur do with a 5% profit margin?   The Chefs Collaborative’s most recent blog post advocates the purchase of locally-grown and humanely-raised meats.  The blogger, LeighB, offers many links to articles that demonstrate the need for change, though they stop short of offering a clear and profitable solution.  However, I like the site’s “Local Food Search.”  A search in my area came up with two operations—and I plan to follow up.  If you’re interested in reading a little more on the topic of sustainable food, I suggest another blog, Edible Nation.   Energy efficiency pays off.  It’s measurably profitable to use efficient restaurant equipment and it's fairly easy to make the change.  Sustainable food might not be there yet, but I think it’s headed that way.  Remember yesterday's post about restaurant consumer trends?  One of those trends is social responsibility.  In that Cornell study, 58% of respondents list animal welfare as a top priority and 52% said the environment.  That means that labeling your restaurant's meals as organic or local will appeal to more than half of consumers.  And like me, they are probably willing to pay more for it.  No need to lose the profit margin; in fact, it might just increase. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=198 http://www.servu-online.com//blogger.asp?journalID=198 Mon, 3 Dec 2007 21:06:00 GMT http://www.servu-online.com//blogger.asp?journalID=198 As I was perusing Serious Eats today, I came across an interesting vlog (video + blog) by celebrity chef Mario Batali.  He takes a moment to discuss how music influences customers in his restaurant and the kinds of music he likes to hear when eating.  See the video by clicking here. What kind of music do you play in your restaurant? servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=199 http://www.servu-online.com//blogger.asp?journalID=199 Mon, 3 Dec 2007 21:06:00 GMT http://www.servu-online.com//blogger.asp?journalID=199 When buying restaurant equipment or bar equipment, it is crucial not to forget the small things that will give your bar or restaurant a comfortable, fun environment that your customers will not forget.  Things that may be easy to overlook when buying equipment are bar signs and restaurant signs.  Restaurant decoration and bar decoration are good indicators of a superior restaurant or bar.  In fact, whether or not you decorate your restaurant or bar could be the decision that has the potential to make or break your business.   And with so many choices of bar signs and restaurant signs, there is no reason your business should go without decoration.  Neon signs and light-up signs are the best way to attract customers when it is darker outside.  How else will they come into your bar or restaurant if they don’t know it’s there?  Once you’ve gotten them to come inside, you want them enjoy the environment, so they will stay and order food or drinks.  If you have a nostalgic themed restaurant or bar, nostalgic metal signs are crucial for helping customers enjoy the theme of your establishment.  Vintage movie posters, vintage food posters, and vintage beverage posters are also a great way to help customers feel closer to the past and take pleasure in the theme of your restaurant or bar.  Wooden signs have a variety of themes, from Irish wood signs to sports wood signs, not to mention wood beer signs.  Any restaurant or bar owner can find the wooden sign that best fits the environment of his or her establishment.   Finally, if you want everybody to know your name, custom bar signs and custom restaurant signs are essential.  Custom signs are made the way you want.  Custom signs add a personal touch to your restaurant or bar that will help customers remember where they had a good time and when they want to recommend your establishment to a friend, they can recall the name on your custom sign.  Decoration is a crucial consideration when having a bar or restaurant that people enjoy and want to come back to.  Don’t forget to buy your restaurant signs and bar signs today for a better business tomorrow! servusales@servu-online.com(Kori Boyer) http://www.servu-online.com//blogger.asp?journalID=156 http://www.servu-online.com//blogger.asp?journalID=156 Mon, 3 Dec 2007 21:05:00 GMT http://www.servu-online.com//blogger.asp?journalID=156 I must admit that my favorite food this Thanksgiving was a side dish.  My mom's rosemary knots were so good that I asked her for the recipe and she kindly obliged.  For those chefs with a flexible restaurant menu, these might make a nice holiday addition: (photo courtesy of reeselighnin of Flickr-land) Rosemary Knots start with Potato Rolls dough: 2 small russet potatoes, peeled and cut into 2 inch pieces2 packages active dry yeast (I used the quick acting yeast and it worked great)2 T. Sugar, plus a pinch1 C buttermilk room temperature6 T. butter, melted and cooled, plus more for bowl and plastic wrap4 tsp. salt5 1/2 to 6 1/2 C BREAD flour, plus more for work surface 1.  Place potatoes in a medium saucepan; cover with cold water.  Bring to a boil; reduce to a simmer.  Cook until knife-tender, about 15? minutes.  Drain, reserving 1/4 cup of the liquid.  Mash potatoes: set aside.2.  Cool reserved liquid to 105 degrees.  In the detached bowl of an electric mixer, whisk liquid, yeast, and pinch of sugar.  Set aside until mixture is foamy, about 6 minutes.3.  Attach bowl to electric mixer fitted with the dough-hook attachment.  On low, add remaining sugar, reserved potatoes, buttermilk, 4 tablespoons butter, and salt.  Gradually add enough flour to make a slightly sticky dough.  Knead dough until smooth, about 2 minutes (it took me about 5 or so).  Brush a mixing bowl with butter.  Place dough in bowl; cover bowl with buttered plastic wrap.  Set aside to rise until doubled, 1 to 1 1/2 hours. GARLIC AND ROSEMARY KNOTS(makes 24) 1/4 cup extra-virgin olive oil3 T chopped fresh rosemary2 cloves garlic, finely chopped2 tsp salt1/2 tsp freshly ground pepper    Flour for work surface1 recipe Potato Rolls dough (recipe above) 1.  Heat oven to 375 degrees.  In a small bowl, combine olive oil, rosemary, garlic, salt, and pepper.  Line two large baking sheets with parchment, and set aside (I just sprayed my pans with pam).2.  Working on a floured work surface, cut dough into 2-ounce portions (I just pinched off racquet ball sized pieces with my fingers).  Roll each to an 11-inch length.  Dip each in oil mixture; tie into a knot.  Place knots at least 1 1/4 inches apart on prepared baking sheets.  Cover with plastic wrap; set aside to rise until dough does not spring back when pressed with a finger, about 20 minutes.  Bake until golden, about 20 minutes.  Cool on a wire rack 5 minutes before serving. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=195 http://www.servu-online.com//blogger.asp?journalID=195 Mon, 29 Nov 2007 19:30:00 GMT http://www.servu-online.com//blogger.asp?journalID=195 Does your restaurant accept reservations?  Cornell’s Center for Hospitality Research sends me little email updates now and then and yesterday’s headline stood out.  Reservations could be a way to shorten your guests’ wait times and manage the flow of tables so your restaurant's kitchen can keep up.  Below is a brief snippet of the article (and you can find the rest on Cornell’s website: “During busy times, guests at casual-style restaurants end up waiting for a table, but they don't like it. Given the choice, a Cornell study finds that most of them would prefer to make reservations. The study, ‘Customer Satisfaction with Seating Policies in Casual-Dining Restaurants,’ by Sheryl E. Kimes and Jochen Wirtz, gave respondents the choice of making reservations, calling ahead for a place on the waitlist, or a simple first-come, first-served waitlist. Reservations won hands down. ‘The most impressive finding involved business meals,’ said Kimes, a professor at the Cornell School of Hotel Administration. ‘Fifty-seven percent of our respondents would never choose a restaurant that uses waitlist seating for a business dinner. These customers want to be certain that they can be seated when they arrive.’ Participants in the survey had a higher opinion of restaurants that accept reservations, giving those restaurants higher marks for customer service, caring about customers, and respecting their time. Wirtz, who is an associate professor of marketing at the National University of Singapore, pointed out that even allowing guests to call ahead for a table was preferable to the typical waitlist. ‘Based on our study, we recommend that casual restaurants seriously consider taking reservations or, at minimum, offer informal call-ahead arrangements,’ said Kimes. ‘Given these findings, we wonder why so many chains do not accept reservations during busy times. We know that reservations have operational problems, such as no-shows and late shows, but our findings indicate that reservations still might be worth the effort, given this survey.’ Kimes plans a study to further address this issue.” servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=197 http://www.servu-online.com//blogger.asp?journalID=197 Mon, 29 Nov 2007 15:11:00 GMT http://www.servu-online.com//blogger.asp?journalID=197 Wouldn’t it be great if you could read your customers’ minds—just a little?  On top of offering restaurant owners fine restaurant equipment found at Serv-U (like Frymaster fryers, Garland ranges, Ice-O-Matic ice machines, Scotsman ice machines, and more), the folks over at Enodis can also offer some insight into restaurant customer trends for the year to come.  They sponsored an extensive study about the habits of today’s eaters and their entire PowerPoint report can be found at the Enodis web site's technology center.   In summary, Technomic Information Services breaks these consumer trends down into two groups: behavioral and demographic.   The four main behavior trends they cite are: convenience balance customization social consciousness  The three demographic trends are: multi-generational demands the minority influence diverging incomes For each trend, the researchers over at TIS offer specific suggestions for finding a good middle ground between pleasing customers and running a profitable restaurant.   I thought their assessment of the importance of technology, especially, was spot-on.  The study notes that nearly 3 out of 4 consumers go online to find information about restaurants and more than half of those people use search engines like Google and Yahoo.  (Just a week ago, my little sister used the web to decide where I should take her out to dinner; too bad the site had posted incorrect hours of operation!  It’s important to keep your restaurant's website current for good search engine rankings and customer confidence.)   Most consumers decide where to eat out within two hours before eating and for many people, this is while they are still at work.  The most likely conduit to reaching people who are at work is through the Internet; marketing isn’t just about branding and signage around town anymore, but also about getting your name out around cyberspace.   Getting people in the door has a lot to do with marketing, but keeping them coming back for more is a restaurateur’s ultimate goal.  In the Enodis report, some suggestions for customer retention had to do with ambience and price.  For a testament to Serv-U’s pricing, read a few of our customer reviews.  For ambience, check out photos of the turnkey work we do on our Flickr account.  If you like what you see, chat with us, email us, or call and we’ll help you get started on that project you’ve had in mind. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=196 http://www.servu-online.com//blogger.asp?journalID=196 Mon, 28 Nov 2007 15:02:00 GMT http://www.servu-online.com//blogger.asp?journalID=196 For today’s post, I decided to look into the busy chef’s right hand “man,” the venerable hot food holding cabinet.  On a busy Friday night (or for catering special events), it makes sense to prepare some dishes ahead of the rush and hold them until the guests arrive.  The versatility of holding cabinets is impressive; they are available in a wide range of sizes and some smaller models are even stackable.  They hold food at a safe hot temperature (above 135° F to stunt bacteria growth)—until you are ready to serve it.  Some cabinets come with individual temperature controls for each compartment, allowing more temperature options for different foods.   A commercial hot food holding cabinet that is Energy Star qualified is at least 60% more efficient than standard models and has the potential to save your restaurant $280 a year in energy bills.  And the technology used to gain those savings isn’t complicated.  It’s a combination of high quality insulation and energy efficient design (things like dutch doors and auto door-closers).  Many utility companies offer rebates for the purchase of an insulated hot food holding cabinet.  California’s Pacific Gas & Electric utility company, for example, offers a $300 rebate for a full-sized hot holding cabinet.   Here at Serv-U, you’ll find a wide selection of sizes and styles of commercial hot food holding cabinets.  If you go to our efficiency incentives page, you might even find a rebate for the purchase of an efficient hot holding cabinet.  Consider the convenience and time-savings that these machines offer; a holding cabinet could be a very good investment for your restaurant. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=193 http://www.servu-online.com//blogger.asp?journalID=193 Mon, 26 Nov 2007 15:10:00 GMT http://www.servu-online.com//blogger.asp?journalID=193 Update: If your Thanksgiving was anything like mine, you probably have a mountain of leftover turkey in your refrigerator (among other assorted T-day leftovers).  And after a few days, the plain turkey sandwiches get a little old.  But there is a cure for the leftover blues; today, I came across a great resource for using up those Thanksgiving foods before spoilage takes them.  Check out the ideas over at Serious Eats.  Though their jazzy turkey sandwiches look delicious, the Midwest has fallen into a cold snap and I think I’ll try the spicy turkey gumbo to keep me warm during these cold days!   If you have other suggestions for leftovers, please post them here. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=190 http://www.servu-online.com//blogger.asp?journalID=190 Mon, 23 Nov 2007 21:01:00 GMT http://www.servu-online.com//blogger.asp?journalID=190 I hope everyone had a wonderful Thanksgiving.  If you were open, I hope sales were good; if you had the day off, I hope you rested up.  For now, it’s back to business…   Many restaurants are feeling the pressure as our economy cools.  With less spare change, it seems that many Americans are not so willing to spring for dinner in a restaurant.  There are ways, however, to cut your losses.  Portion control, while always an important part of running a restaurant, is especially important now.   In the dinner rush, it may be easier for your cooks and chefs to grab handful of ingredients instead of measuring them out.  When this happens, the profit margin on that particular plate may go up or down without you realizing it.  You might even lose customers for lack of consistently-sized meals.  One way to avoid this scenario is to portion the foods before they are needed.  Using a food scale also increases your accuracy.  If you portion food into individual food containers, you get the added benefit of a lower risk of cross-contamination.   While all the items on your menu are delicious, you know which ones are the most profitable for your business.  Training your staff to know these items may increase sales and your restaurant’s bottom line--and that would make for a very nice holiday season!    More restaurant ideas like this one can be found in Serv-U’s restaurant resource pages. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=189 http://www.servu-online.com//blogger.asp?journalID=189 Mon, 23 Nov 2007 15:30:00 GMT http://www.servu-online.com//blogger.asp?journalID=189 While skimming their newsletter, I found this call to action from the National Restaurant Association: Wanted: Green success stories Making your restaurant more environmentally friendly can be easy. The National Restaurant Association wants to know about the things your business does to reduce its ecological footprint. Water and energy conservation measures can be as simple as fixing leaky faucets or turning off the lights. Your testimonial could help other restaurateurs who want to implement green practices. Please e-mail your stories, highlighting your challenges, opportunities, anecdotes, and/or pictures to greenstories@dineout.org. We look forward to hearing from you! If you've already implemented efficient practices in your restaurant, here's your chance to share your experience with other professionals in the industry.  (Congrats and keep up the good work!) servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=188 http://www.servu-online.com//blogger.asp?journalID=188 Mon, 21 Nov 2007 19:56:00 GMT http://www.servu-online.com//blogger.asp?journalID=188 Creating an efficient restaurant isn’t just about energy-saving BOH equipment.  It’s also about lighting, waste disposal, the building envelope, and more.  “Going green” has even more connotations, from buying locally grown foods to implementing a recycling program to using biodegradable restaurant supplies.  The list is long and sometimes confusing; the issue of climate change is so politically charged that the real business benefit of efficient restaurant operations sometimes gets lost in the shuffle.       Politics aside, you will do what’s right for your restaurant.  If that means replacing old commercial refrigerators, Serv-U has the expertise and resources to help you get the most for your money.  If it means becoming more sustainable through locally grown produce, Serv-U can help connect you with people who know all about it.  (In fact, for a great website about sustainable practices, try the Sustainable Table.)   If you aren’t sure where to start, click here to see an “interactive kitchen” with great ideas you can use to make your business more efficient AND more profitable.  It was put together by a Boston news station in cooperation with the pioneering folks at the Green Restaurant Association.   And if you’d like to see a few videos on the topic of energy efficiency (serious and funny alike—I especially like the one about the static-powered home, hence the title of this post), check them out on our restaurant efficiency page (just scroll down a bit).  As we find more videos of interest to you, we’ll add them.  To see a new clip, just click the refresh button on your browser.   If you have questions or ideas or comments (or video clips you think could be added to our restaurant efficiency page), please feel free to email me or post comments to this blog. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=187 http://www.servu-online.com//blogger.asp?journalID=187 Mon, 21 Nov 2007 16:13:00 GMT http://www.servu-online.com//blogger.asp?journalID=187 Did you know that Serv-U also offers complete turnkey services?  Serv-U can take your restaurant through each step of creation—from design to installation.  Let Serv-U create the front of the house ambience you desire.  With our database of over 700 energy efficiency incentives, we can also help you reach your efficiency goals in the back of the house.  To see a sampling of our previous turnkey work, browse Serv-U's photos on Flickr.com.  Bookmark our Flickr page and come back often to find more pictures of turnkey restaurant operations by Serv-U.   To get started on your own turnkey project, contact a Serv-U sales representative by clicking the “Live Chat” button at the top of this page or begin creating your “Wish List” by clicking the link at the top of this page. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=186 http://www.servu-online.com//blogger.asp?journalID=186 Mon, 20 Nov 2007 20:22:00 GMT http://www.servu-online.com//blogger.asp?journalID=186 December 22 is the first official day of winter this year, but chilly, wet weather is already a reality in many parts of the country.  The risk of slip and fall injuries is especially high in these months when employees and customers bring the weather inside on their shoes.  Costs related to these kinds of injuries went up by more than 30% between 1998 and 2004, and more than half of all falls occur not from a height—but on a same-level floor surface.  In the back of the house, grease-proof rubber or vinyl kitchen mats make a safer workplace.   Anti-fatigue mats are even constructed to be easier on your back and feet, a nice perk for cooks on their feet all day.   Make sure your business is ready for the icy weather with commercial kitchen mats, and browse Serv-U’s restaurant equipment information center for more safety ideas and product information. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=185 http://www.servu-online.com//blogger.asp?journalID=185 Mon, 19 Nov 2007 14:50:00 GMT http://www.servu-online.com//blogger.asp?journalID=185 When you have a busy bar, the last thing you want to deal with is an embarrassing complaint about lipstick stains on a glass.  Bar Maid portable glass washers fit neatly into your bar sink without any extra plumbing or electric hookups.  Pick the perfect brushes for your bar glassware, from martinis to beer pitchers and more.  The center brush cleans the inside of the glassware while the four outer brushes give the outside a good scrubbing with LoSuds detergent.  Your bar glass comes out spotless every time!   For more information on portable glass washers and dozens of other bar supplies, stop by Serv-U’s Bar Equipment Information Center where you will find spec sheets, photos, tip sheets and more. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=184 http://www.servu-online.com//blogger.asp?journalID=184 Mon, 16 Nov 2007 17:45:00 GMT http://www.servu-online.com//blogger.asp?journalID=184 Who among us doesn’t have a bit of a do-gooder side—especially during the holiday season?  According to the National Restaurant Association, restaurateurs are some really charitable people, not just during the holidays, but year round:   “Restaurants serve more than meals during this holiday season—they serve their communities too. In fact, year-round, nine out of 10 restaurants are actively engaged in some type of charitable activity and Thanksgiving provides yet another opportunity to underscore their commitment to their neighbors.”   Lately, there has been a lot of buzz about “socially responsible business.”  The Wikipedia “Wiktionary” defines social responsibility as “A voluntarily assumed obligation toward the good of a larger social unit as opposed to the self alone.”  Fundamentally, a business is about earning a living, and hopefully doing what you love.  Now add to that “serving your community”; many businesses—including restaurants—were socially responsible long before it became fashionable.  Thank you, and keep up the great work. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=183 http://www.servu-online.com//blogger.asp?journalID=183 Mon, 15 Nov 2007 16:10:00 GMT http://www.servu-online.com//blogger.asp?journalID=183 California has been through a lot this season, but the latest disaster hits especially close to home for fishermen and restaurateurs in the Bay area.  Last week, a container ship struck the bridge and 58,000 gallons of oil poured into the Bay.  The toll on local wildlife is still unknown, but some indication of the risk of contamination is that crab season has been postponed.  See events from a local foodie’s point of view on Bay Area Bites. To all of Serv-U’s California friends, our thoughts are with you. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=182 http://www.servu-online.com//blogger.asp?journalID=182 Mon, 13 Nov 2007 18:30:00 GMT http://www.servu-online.com//blogger.asp?journalID=182 Temperatures are dropping and oil prices are rising; how do you convince the public to hop in their car and eat at your restaurant?  Update your menu for the winter months and you’ll keep the customers coming by outpacing your competition.  Naturally, in the colder months, there is an increased demand for warm food.   Spice up your menu with some new soup ideas and delicious casseroles.  Be mindful of the curative quality of the foods you use in your recipes.  Word will get around that your vegetable soup is not only tasty, but also helps to ward off a nasty cold.  For example, garlic is one such food known to be good for fighting illness.    The adaptability of soup makes it a good candidate for your winter menu; a soup can serve as an appetizer or a main course.  With many soups sporting a low price tag, consumers who are sore from rising prices elsewhere won’t hesitate to stop in at your restaurant for lunch or dinner.  And health-conscious customers are sure to find a soup that meets their needs, as well.   Make sure your establishment is ready for winter soups.  A minimal investment in a restaurant soup warmer can reap great profits for the winter and when summer comes around, simply adapt your soup recipes to reflect the new season.  Contact your Serv-U sales representative today to outfit your restaurant with everything you need for a successful winter. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=179 http://www.servu-online.com//blogger.asp?journalID=179 Mon, 12 Nov 2007 16:36:00 GMT http://www.servu-online.com//blogger.asp?journalID=179 “What’s in a name?” wondered Shakespeare’s Juliet.  In the world of business, the answer to that question might be “everything.”  Branding plays a large role in what some people call “top of mind recall.”  Does your brand have top of mind recall power?  Maybe your place of business came with a name and logo—or maybe you created those things from scratch…but either way, if your customers don’t see your brand, they won’t remember it.  One way to make your name and logo known is through branding.  When it comes to beer merchandisers, Serv-U can help you choose just the right size and assure that your business’s brand appears on the finished product.   Chilly weather may be here to stay, but an ice cold beer or soda never goes out of fashion.  Make sure your customers know your company name by having your own logo printed on your cold drink merchandisers. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=178 http://www.servu-online.com//blogger.asp?journalID=178 Mon, 9 Nov 2007 16:10:00 GMT http://www.servu-online.com//blogger.asp?journalID=178 New Energy Star Specifications for Commercial Dishwashers and Ice Machines   Release date: 07/31/2007   Contact Information: Enesta Jones, (202) 564-4355 / jones.enesta@epa.gov (Washington, D.C. - July 31, 2007) Today EPA is announcing specifications for two new commercial food service products -- dishwashers and ice machines -- that will earn the Energy Star label. More efficient commercial kitchen equipment can save restaurants and food service facilities from 10 to 30 percent on commercial kitchen energy consumption. Energy efficiency is a top priority among restaurant owners and operators, said Bob Meyers, EPA's principal deputy assistant administrator for Air and Radiation. We are pleased to deliver more options to save on energy costs and help protect the environment through two new commercial food service products earning the Energy Star.The specifications cover several types of machines in both categories, requiring them to meet maximum energy and water efficiency savings. Other Energy Star commercial food service products include fryers, steam cookers, hot food holding cabinets, and solid door reach-in refrigerators and freezers. Restaurant and commercial kitchen owners and operators will be able to purchase Energy Star qualified commercial dishwashers starting Oct.11, 2007 and ice makers starting Jan. 1, 2008. Over the next five years, these new Energy Star products are expected to save restaurants $100 million in reduced energy and water costs. These products will help improve the energy intensity of food service buildings, which consume roughly 2.5 times more energy per square foot than other commercial buildings.Energy Star was started by EPA in 1992 as a voluntary, market-based program to reduce greenhouse gas emissions through energy efficiency. In 2006 alone, Americans with the help of Energy Star saved $14 billion on their energy bills and reduced greenhouse gas emissions equivalent to those of 25 million vehicles.  Source: Energy Star Press Release servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=177 http://www.servu-online.com//blogger.asp?journalID=177 Mon, 8 Nov 2007 16:40:00 GMT http://www.servu-online.com//blogger.asp?journalID=177 As we here at Serv-U continue to strengthen our partnership with Energy Star, we are also looking for other ways for our customers to save money on energy.  Installing energy efficient restaurant equipment is only the first step.  After that, it’s about keeping up good habits to reap the benefits of efficient equipment.  The following tips for taming that energy bill are courtesy of Flex Your Power.  Soon, you will be able to read their entire restaurant efficiency brochure at Serv-U’s efficiency page.   When not in use, turn commercial kitchen equipment off to reduce idle time. Use more efficient cooking equipment over inefficient equipment when the menu allows. Keep up with cleaning and maintenance routines to keep your restaurant equipment running in top form. Check the accuracy of your cooking temperatures and recalibrate your equipment when necessary. For gas-fired equipment, make sure the pilot lights are small blue flames, not long and yellow.   Stock up on efficient Energy Star equipment, cash in on available rebates, and visit Serv-U’s Restaurant Guru and restaurant efficiency page again soon for more money-saving tips. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=176 http://www.servu-online.com//blogger.asp?journalID=176 Mon, 7 Nov 2007 14:28:00 GMT http://www.servu-online.com//blogger.asp?journalID=176 Thanksgiving Restaurant Supplies   Visions of grandeur on Thanksgiving aren’t enough to create a great feast.  Every chef needs the tools of the trade and Serv-U has all the restaurant supplies you could ask for.   To create the perfect flavor, you’re going to want basting spoons and basting brushes along with a large dish to cook the bird (or a fryer if you plan to fry it).  To assure that the turkey is cooked to a safe temperature, you will need a commercial kitchen thermometer.  But don’t get burned!  Find the perfect pair of oven mitts before the big day.  Finally, show off your flair for turkey-carving with new carving knives and knife sharpeners.   Order your restaurant supplies now and get them in time for Thanksgiving, but use them all year long! servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=175 http://www.servu-online.com//blogger.asp?journalID=175 Mon, 6 Nov 2007 13:54:00 GMT http://www.servu-online.com//blogger.asp?journalID=175 Turkey Day is Coming!   Today marks the first in a series of blog posts about November’s favorite dish: turkey!  Thanksgiving falls on November 22nd this year and creating the perfect feast takes time, so it’s best to plan ahead.  Consult your favorite cookbooks, food-savvy friends, the Internet, and mine your own creativity to find the right recipe for your needs.  Roast it, grill it, fry it—whatever you can think of to make your masterpiece.   Any masterpiece takes time, though, and turkey is no exception.  When the big day draws near, don’t forget to thaw the bird in advance.  It is always advisable to thaw food (especially bacteria-friendly meats and the like) in the refrigerator, never at room temperature.  Place the turkey in a pan or other container that will prevent the juices from contaminating other foods in your fridge.  It is also best to place the turkey on the lowest shelf so there isn’t even the possibility of juices dripping onto foods below.   Plan well ahead; thawing turkey in the fridge takes about four hours per pound and that usually adds up to two or three days.  (A nice perk about that, though, is that having frozen foods in the refrigerator helps reduce the time your fridge has to kick into gear to keep the temperature low.)  If you don’t have that much time, a faster (but more labor-intensive) method of thawing is to cover the turkey with cold water at room temperature.  The water should be changed every thirty minutes.  This method cuts your thawing time down to about thirty minutes per pound (which is still a total of eight or more hours for the average Thanksgiving turkey).  If you miscalculate the thawing time for your bird, this is a good way to finish the thawing process more quickly.   On the other hand, thawing the turkey too early could leave time for dangerous bacteria to grow.  Be sure to cook your turkey within one week of thawing.   So go on out and buy your bird.  Calculate the thawing time it will require, mark your calendar, and check back with Serv-U’s Restaurant Guru often for more turkey tips! servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=174 http://www.servu-online.com//blogger.asp?journalID=174 Mon, 1 Nov 2007 20:01:00 GMT http://www.servu-online.com//blogger.asp?journalID=174 With energy costs and concern for climate change on the rise, energy efficiency has become a hot topic, so to speak.  But becoming energy efficient doesn’t have to be painful; in fact, investing in efficient restaurant equipment can usually pay for itself (and then some) in a few years’ time.  In an effort to help our customers find energy efficient options for their restaurants, Serv-U has become an Energy Star Partner.  Energy Star qualified products and practices help you save money and reduce greenhouse gas emissions by meeting strict energy efficiency guidelines set by the U.S. EPA and U.S. DOE. The Energy Star label also designates superior energy performance in homes and buildings.   Serv-U will be featuring Energy Star qualified restaurant equipment and programs along with other efficiency news.  We will also feature an incentive finder to help defray the expense of upgrading to energy efficient restaurant equipment.  Check Serv-U’s website often for updates on this budding partnership! servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=173 http://www.servu-online.com//blogger.asp?journalID=173 Mon, 31 Oct 2007 21:18:00 GMT http://www.servu-online.com//blogger.asp?journalID=173 Quick Course in Restaurant Cookware:   New pots and pans for the commercial kitchen can cost anywhere from $15-$50 each, depending upon the type of pan.  But not only do your restaurant’s pots affect your pocketbook—they also affect the flavor of your food.  Each type of restaurant cookware construction offers different benefits:   Cast iron is a very heavy choice of material.  It heats slowly, but cooks evenly and holds its heat for a long time.  It can also withstand very high temperatures, but requires a bit of upkeep.  Cast iron pans need to be seasoned before use and have to be washed and dried carefully to avoid rust.  Also, cast iron is a slightly reactive metal and can have chemical reactions with highly acidic foods.   Cast iron can also be found with an enamel coating.  An enameled cast iron pot or pan does not need to be seasoned, but is not able to handle the high temperatures of standard cast iron cookware.  Because of the enamel coating, however, it is easier to clean and can be found in various colors.   Stainless steel—unlike cast iron—is virtually immune to corrosion and is simple to care for.  It is very strong and is not a reactive metal, so you don’t need to worry about a stainless steel pan tainting the flavor of your favorite dish.  However, stainless steel is not a great conductor.  For that reason, many stainless steel pots and pans have a copper or aluminum core in the bottom.  The more copper or aluminum in the pan, the better heat transfer you will have.   Like stainless steel restaurant cookware, carbon steel (also called mild steel) cookware is not great and conducting heat, and like cast iron, it should be seasoned before use.  Some types of pans, however, are well suited to carbon steel (like woks and paella pans).  It is a strong material that can be safely heated to very high temperatures.   Aluminum is lightweight and it is a good heat conductor, but not all aluminums are created equal.  It is a reactive metal that can damage the taste of acidic or alkaline foods.  To protect food, some aluminum cookware is coated on the inside with a less reactive material such as an anodized coating or stainless steel.  (This is similar to stainless steel cookware that has an aluminum core, but in this cookware, the aluminum covers the entire outside of the pot or pan.)  Anodized aluminum requires a bit more careful washing to avoid damaging the finish, but provides the added benefit of being a nonstick surface.   Besides being a dazzling color, copper provides excellent conductivity and very even heating; unfortunately, it is a highly reactive metal and has to be “clad” (coated) with something more food-friendly to make it safe for cooking.  This coating is often a tin, silver, or stainless steel.  This coating (especially tin) might need to be replaced during the life of the pot or pan.  Copper pots and pans work well in high-heat conditions, but require vigilant care to prevent corrosion.  (The metal even interacts with the air!)      Teflon (and similar nonstick coatings) is often applied to metal pots and pans.  Though nonstick-coated cookware cannot be heated to very high temperatures, it is easy to clean and protects food from burning.  Care must be taken not to damage the coating with metal utensils when cooking or using abrasive scrubbing materials when cleaning.   Each material for cookware construction presents some advantages and some disadvantages.  The cookware’s intended use, your restaurant’s budget, and your personal taste will affect how you choose your pots and pans.  Serv-U will help you find just what your restaurant needs. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=167 http://www.servu-online.com//blogger.asp?journalID=167 Mon, 31 Oct 2007 17:41:00 GMT http://www.servu-online.com//blogger.asp?journalID=167       What Would Chef Ramsey Say?   If Chef Ramsey (of Hell’s Kitchen and Kitchen Nightmares fame) showed up at your restaurant to take a peek around, how do you think he’d react?  He may be a tough critic of food quality, but he’s even tougher on back of the house cleanliness.  Chef Ramsey is like your local health inspector—with a few choice words added.   Prevent kitchen nightmares in your restaurant; follow your local health codes to the letter.  Find restaurant hoods, kitchen cleaning chemicals, and other food safety equipment and food safety supplies here at Serv-U. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=170 http://www.servu-online.com//blogger.asp?journalID=170 Mon, 31 Oct 2007 17:39:00 GMT http://www.servu-online.com//blogger.asp?journalID=170 Looking for ways to spice up your dessert menu?  How about a chocolate martini?  A raspberry cocktail?  An Irish coffee?  These sweet drinks are enjoying a certain vogue right now; there are even specialty bars dedicated solely to dessert drinks.  Let your imagination run wild and create your own unique cocktail.  After all, liquid desserts with a kick are a nice way to warm the belly on a chilly fall evening.  They also add a touch of adventure and class to any restaurant’s menu.   Presentation is not to be forgotten, however.  The right restaurant glassware for these delicacies is the finishing touch.  These desserts can be highly profitable, but only with excellent quality control and theft prevention.  Assure that each glass has the same great taste your recipe intended by using measured liquor pours.  Keep track of that valuable inventory with bar inventory scales and software.  Browse Serv-U’s bar supplies and find just what you need to try out these delicious treats. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=171 http://www.servu-online.com//blogger.asp?journalID=171 Mon, 31 Oct 2007 17:39:00 GMT http://www.servu-online.com//blogger.asp?journalID=171 For serious pizza enthusiasts, the debate still rages on: deck oven or conveyor?  Conveyor ovens have the advantages of cooking quickly and being easy to use; they produce consistent results no matter who is operating them.  This can be very useful for the busy restaurateur with many employees.   Deck ovens, however, are often credited with producing pizzas with better crusts.  This is because the deck ovens allow direct heat to the bottom of the pie.  If your operation uses pans, though, the results from a conveyor or deck oven are nearly the same.   Whatever your pizzeria needs—from dough presses to pizza ovens to pizza delivery bags and more—you will find it all here at Serv-U. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=172 http://www.servu-online.com//blogger.asp?journalID=172 Mon, 31 Oct 2007 17:39:00 GMT http://www.servu-online.com//blogger.asp?journalID=172 Your Restaurant and Savory, Safe Food   When it comes to your restaurant’s food safety, your own senses can deceive you.  The “sniff test” doesn’t cut it to determine whether or not your restaurant’s food is past its prime.  Even checking the color of cooked meat isn’t enough to assure the proper temperature has been reached to kill possibly harmful bacteria.  Don’t leave the safety of your food to chance; protect your investment and your restaurant’s customers with a few simple measures that take your food safely from refrigeration to your restaurant’s dining room.   First, eliminate the need for a “sniff test.”  Use a food rotation system in your restaurant that includes labels indicating the food’s “use-by” date.  If the food is in its original packaging, check the expiration date before using it and use foods in the order of expiration to reduce wasted product.  Also, don’t combine the remainders of old product with new; doing so risks contaminating an entire batch of food and that contamination could potentially be passed on to your restaurant’s customers.   Proper food rotation should keep your products fresh, but it takes more than that to prepare a safe meal.  Cooking times and temperatures are also important.  Though it is tempting to “eyeball” the doneness of a food, the USDA has found that one in four burgers that look thoroughly cooked may not really have reached the safe minimum temperature to kill E. coli (160 degrees in ground meats).  The only way to be absolutely certain that your restaurant’s meat is free of such bacteria is to use a thermometer when cooking.  According to the CDC, foodborne illness (from restaurants and other sources) accounts for 5000 deaths and 76 million cases of illness each year.  And the reality is that most people don’t even report it when they get sick.  Preventing these cases and protecting your restaurant’s reputation is worth the extra effort of using a cooking thermometer.   Once your fresh food is prepared to the right temperature, your restaurant may need to store it for a while.  A term that is important to know here is TCS: Time and Temperature Control for Safety.  Foods that are put into this category by the FDA include those with a water activity level of greater than .85 and an acidity level between 4.6 and 7.5.  These foods are at high risk for bacterial growth if they are not kept at the proper temperatures for the approved amount of time.   Ensuring that your restaurant keeps up with the latest in food safety measures can be a daunting task, but the USDA’s simplified food safety to-do list is as follows: Clean (hands, kitchen equipment, restaurant supplies). Separate (raw meats from other foods). Cook (using a thermometer). Chill (leftovers at 40 degrees or below).   Serv-U has an extensive online Food Safety Resource Center to help you find all the information your restaurant needs to keep up-to-date.  And all the restaurant supplies you will need to protect your food can be found right here at Serv-U! servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=168 http://www.servu-online.com//blogger.asp?journalID=168 Mon, 30 Oct 2007 16:47:00 GMT http://www.servu-online.com//blogger.asp?journalID=168 Ban Smoking, Not Smokers…   It’s happening all across the country…smoking bans in public places.  A smoke-free building is more profitable in a variety of ways, but in going smoke-free, your business risks going smoker-free.  The loss of this customer group can be damaging to a restaurant’s profits, but there are creative ways to provide for comfortable outdoor smoking.   Where space permits, outdoor furniture made of aluminum, stainless steel, iron, resin, and even metal and wood combinations can create a welcoming environment for smokers to relax and enjoy a meal at your restaurant.  Outdoor restaurant umbrellas not only shade patrons from the elements, but also create a pleasant ambiance.  If the climate is cool, outdoor heaters can provide just what your restaurant needs to attract smokers who are being frozen out by other restaurants.  And if you have the space for these outdoor dining areas, you’ll have a wide variety of plastic ashtrays, glass ashtrays, and metal table ashtrays to choose from.   When space is more limited, however, a standing outdoor ash receptacle keeps your restaurant entryway free of unsightly cigarette butts.  These types of ashtrays come in a variety of styles and colors and can safely store many cigarettes before being emptied.  You can find outdoor furniture and ashtrays here at Serv-U, along with all the signage you will need to make it clear that your restaurant is ready for a no-smoking ban. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=169 http://www.servu-online.com//blogger.asp?journalID=169 Mon, 30 Oct 2007 16:35:00 GMT http://www.servu-online.com//blogger.asp?journalID=169 Let your restaurant menus do your marketing…   On average, a restaurant customer only spends three minutes perusing the pages of a menu.  In those three minutes, though, your restaurant’s menu should become your best marketing tool.  Customers who are truly drawn into a menu are more likely to have a hard time picking their favorite choice and are more likely to return to your restaurant a second time.  Get their attention, and get it FAST with an eye-catching menu layout and presentation.   Images, boxes, colors, and bolded text all attract the consumer’s eye.  The upper right-hand corner of a two-page menu is often referred to as the “sweet spot.”  This is where your customers’ eyes start and end their journey over your restaurant’s selections.  This is a good place to highlight the most popular and most profitable selections on your menu.    Of course, the look of your menus is important, but so is the feel.  Print your menus on heavy, high quality paper.  Then, protect your carefully designed restaurant menus with plastic menu jackets.  To infuse an air of sophistication, add a leatherette book jacket.  These jackets can even be imprinted with your restaurant’s name, leaving a lasting impression on your customers.   A menu stand lets you showcase your menu tableside.  Table tents can serve the same purpose, great for allowing your guests to peruse your restaurant’s dessert or drink options while enjoying their main course.   For organizing your collection of menus, menu racks are available in many variations, including wall-mount and free standing.  They keep the menus tidy, giving a clean, professional look to your restaurant’s front of house.  They also make access to the menus easy for quick seating during your business’s busiest times.   Featuring daily specials at your restaurant will garner attention and allow you to reduce spoilage by getting more of a particular item out of the kitchen on a given day.  One great way to showcase those specials without the cost and labor of individual menu inserts is to set up a sign (indoors or out) that can be changed daily to suit your restaurant’s changing needs.  These signs come in a variety of styles and sizes to suit your restaurant décor.  There are metal restaurant signs, wood restaurant signs, pedestal signs, easel-style signs, chalkboards, whiteboards, lettering signs and more.  Choose the one that’s right for your restaurant and keep your customers coming back to taste your daily specials. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=166 http://www.servu-online.com//blogger.asp?journalID=166 Mon, 10 Oct 2007 17:01:00 GMT http://www.servu-online.com//blogger.asp?journalID=166 Out of the pan, into the fryer…   A little rust here, carbon buildup there, longer and longer temperature recovery times, and hardened oil hinting at a tank leak…admit it—the time has come to replace that old commercial fryer.  When buying a new restaurant fryer, you are investing in something that should last 10 years or more and one message is clear; higher initial cost often adds up to long-term savings. One way that manufacturers have improved the energy efficiency of the modern fryer is through better heat transfer systems.  Commercial fryers with infrared heat or convection heat are very efficient, though a bit pricey.  The most common fryer models are electric and gas, and these types of commercial fryers can be efficient, as well.  Electric restaurant fryers are popular in countertop models because of their mobility.  They tend to lose a bit less heat than gas fryers because their heating elements are immersed in the oil, and they have a faster temperature recovery time between frying cycles.  Gas fryers heat up more quickly and to a higher cooking temperature than electric fryers.  Gas fryers can be powered by either natural gas or propane, both of which are generally less expensive energy sources than electricity.  This makes gas power especially popular in floor model fryers.             Commercial fryers are available in inexpensive mild steel or the more expensive stainless steel.  The difference between these two materials might not be obvious to the naked eye, but stainless steel is far less likely to corrode or stain than mild steel.  Mild steel also expands under heat which may damage the welds over time.  Stainless steel fryers often come with a much better warranty, too.  Some restaurant fryers include nickel plating, which helps ward off carbon buildup, but will require more careful cleaning to avoid damaging the nickel. The frypot construction that works best for you depends on your needs.  Some commercial fryers have a “cold zone” at the bottom of the tank.  This is where larger food particles sink and the lower temperature keeps them from burning and tainting the oil.  A tube-style frypot has a large cold zone because the tubes are slightly above the bottom of the vat, leaving a lot of space with cooler oil.  This is particularly useful if you are cooking heavily breaded foods like French fries, chicken, blooming onions, and some Mexican foods.  A tube-style frypot is more difficult to clean than an open frypot, but the tubes allow easy access to the heat source.  Tube fryers are often a little less expensive than their open frypot counterparts.  Open frypots have an external heat source, which makes them easier to clean and affords better access to the oil, but they generally offer a smaller cold zone, so food particles that sink could scorch and pollute the flavor of the oil.  However, these fryers work very well for lightly breaded foods.  Flat-bottomed restaurant fryers—another type of open frypot fryer—can also be difficult to clean and have no cold zone, but they are highly effective for frying dough (such as donuts or funnel cakes).             Many of the new fryer models include electronic temperature controls.  These computerized controls save energy by constantly sensing and adjusting the temperature of the oil.  The quality of the thermostat makes a big difference in its accuracy.  Lower-end thermostats may swing in temperature as much as 20°F, whereas more expensive thermostats can stay within a 4°F range of your desired temperature, assuring accurate cook times.  Safety thermostats that automatically cut the power if the oil reaches dangerous temperatures help prevent oil fires.             It takes a lot of costly oil to keep a thirsty commercial fryer satisfied.  However, there are ways to lengthen the life of your oil.  An oil filtration system, chemical treatment, or diatomaceous earth powder all remove the other tiny food particles that you can’t always see.  Using these systems doubles the life of the oil.  Oil filtration systems can sometimes be purchased as an enclosed part of the fryer to avoid involving employees in the somewhat dangerous process of filtering the oil with an exterior system.  Proper disposal of used oil is essential, and many restaurants use a portable oil filtration system or a “shortening shuttle” to transport the waste oil to the disposal area.  However, even old oil is not completely useless.  There are ways (involving other chemicals and machinery) to “recycle” that oil as biodiesel that can actually power diesel vehicles.             The energy efficiency of a fryer should also be a consideration.  An energy efficient restaurant fryer might cost more up front, but it will make up the price difference in less than two and a half years.  In states with rebates for energy efficient equipment, it might even be cheaper to buy efficient commercial fryers.  The Energy Star symbol means that the product is government certified to be at least 20% more efficient than most of its kind.  In fact, an efficient gas fryer can save you almost $200 a year in energy costs.  The way you use your commercial fryer affects its efficiency, as well.  It is best to fry full loads, so buy a fryer sized to suit your operation’s needs.  Keep in mind that in one hour of use, a commercial fryer can produce fried foods at 1 ½ to 2 times the weight of the oil in its tank.  Keeping the fryer and oil clean also improves efficiency.  Some restaurant fryers have self-cleaning burner systems which improve safety and sanitation.  Ideally, a fryer (self cleaning or not) should be boiled out with water and thoroughly cleaned once a week, but no less than once every six months.             Restaurant fryers can be purchased with a wide array of accessories and options.  Perhaps you just want a countertop model, or maybe you need a fryer battery with multiple floor fryers, a filtration system, and holding stations all built together as one fry system, configured to your needs.  A single tank might be all your restaurant needs, or maybe you need dual tanks to keep food flavors separate.  Fry baskets also come in various shapes and sizes, too, from taco salad bowls to onion loaf baskets, with or without heat resistant handles.  Oil purification treatments and cleaning equipment abound.  It is also recommended that you buy new gas hoses to go with a new gas fryer.  Make sure your new commercial floor-model fryer has casters so that it is easily pulled away from the wall for maintenance and cleanup.                 Though it’s hard to say goodbye to an old standby, new commercial fryers have much to offer the savvy businessperson, meticulous cook, and conscientious environmentalist. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=161 http://www.servu-online.com//blogger.asp?journalID=161 Mon, 11 Sep 2007 21:35:00 GMT http://www.servu-online.com//blogger.asp?journalID=161 Sunday, August 19, 2007 10:10 AM CDT   CHAMPAIGN – When Wayne Hemming and Mike Ciolli moved to the Champaign-Urbana area to take jobs at Hobbico, they brought along shared knowledge of a different business: the restaurant supply industry. Both men had worked for Superior Products in St. Paul, Minn., one of the largest restaurant supply companies in the nation. A few years after moving to Champaign, they set up a similar business: Serv-U, which itself has become a major supplier to food service businesses. Serv-U, which recently moved to a new office/warehouse in Champaign's Apollo Industrial Park, supplies bars and restaurants with virtually everything they use – except food, said Sean Hemming, one of Wayne's sons and the company's vice president and general manager. Virtually all Serv-U's sales are either to online or catalog customers, he said, with goods shipped throughout the United States. We do more catalog than Internet, but Internet is the fastest-growing segment of our business, said Chad Hemming, Sean's brother and Serv-U's vice president of marketing. Serv-U's products come from about 350 vendors. The products run the gamut from glassware to dining tables and chairs to commercial refrigerators and dishwashers. The company also carries simple supplies such as swizzle sticks and cash register tape. To be full-service, you have to carry all the products, Chad Hemming said. Serv-U is particularly strong in the furniture area, Sean Hemming said. Commercial furniture has been a strong growth category for Serv-U, he said. We import approximately 100 containers a year of furniture from China. The company, now at 3201 Apollo Drive, employs about 40 and is hiring more. Serv-U began moving into the new building in April and plans to complete the move by the end of this month, when its lease at 301 E. Mercury Drive, Champaign, runs out. The new office/warehouse gives Serv-U about 62,500 square feet, up from the 30,000 square feet it occupied on Mercury Drive. We built the building on Apollo Drive to accommodate our growth, Sean Hemming said. The larger facility allows us to increase our inventory levels, which improves our ship times. Serv-U keeps about 8,000 products in stock in the warehouse, he said. Most small items are shipped out by UPS, while larger items are transported by truck. The company publishes two 300-page catalogs each year. Each catalog weighs 14 ounces, and when copies of the catalogs are shipped out, it takes 25 to 30 trucks to transport them, he said. Serv-U figures it has sold merchandise to more than 100,000 bars and restaurants, Sean Hemming added. Our catalog goes to virtually every independent-owned bar and restaurant in the U.S, as well as fraternal organizations, country clubs, bakeries, caterers and small restaurant chains, he said. Serv-U also provides restaurants with turnkey solutions in which the company arranges for the design and installation of equipment. Among food service equipment distribution companies, Serv-U is one of the larger players in the Internet that has carved a niche in Web-based sales, said Jim Hanson, president of the Foodservice Equipment Distributors Association. I understand that they are one of the top five in this Internet/catalog market, said Hanson, whose own firm, Best Restaurant Equipment & Design, is based in Columbus, Ohio. I don't know their figures, but it does appear that they do very well with both the hard-copy catalogs and the Web catalog, and with their contract project work as well. The manufacture and distribution of food service equipment in the United States is a $9.5 billion industry, with sales growing about 4 percent a year, Hanson said. Sean Hemming said Champaign's central location allows Serv-U to ship packages to most parts of the country in two days at competitive cost. The company ships to many states, he said. Illinois is the strongest, but we have a lot of customers in California, North Carolina, Wisconsin, Texas and New York, he said. (Don Dodson, News-Gazette Champaign, IL) http://www.servu-online.com//blogger.asp?journalID=160 http://www.servu-online.com//blogger.asp?journalID=160 Mon, 4 Sep 2007 18:27:00 GMT http://www.servu-online.com//blogger.asp?journalID=160 According to FEMA, in 2002, more than 7,000 restaurant fires were responsible for $116 million in restaurant property damage.  (See FEMA report on restaurant fires.) The fact is that most restaurant fires start with grease, a substance that is highly flammible in solid, liquid, and vapor form.  Prevention of cooking fires starts with control of grease vapors, a common source of ignition.  Protect your business investments and your restaurant customers by adding top of the line grease filters and exhaust hoods to your kitchen.  Proper installation and maintenance of this restaurant equipment is also essential.  Of course, fire prevention is the best remedy, but if the unthinkable happens, your restaurant should be equipped with a fire suppression system to minimize the fire damage.  Make sure to follow local restaurant fire codes; update your kitchen with filters, hoods, and a fire suppression system from Serv-U. servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=159 http://www.servu-online.com//blogger.asp?journalID=159 Mon, 30 Aug 2007 21:56:00 GMT http://www.servu-online.com//blogger.asp?journalID=159 Why do some restaurant businesses flourish while others languish on the sidelines?  Customer satisfaction and restaurant profit.  When working together, these elements create a successful restaurant business.  Many factors come into play to create excellent customer satisfaction.  According to a J.D. Power and Associates report, Overall restaurant satisfaction is based on customer dining experiences in four factors that are closely rated in importance: environment, 24%; meal, 30%; service, 26%; and cost, 21%. (See J.D. Power and Associates Article) Cornell University also published an interesting article this year about the relationship between meal pace and customer satisfaction.  (See Cornell Hotel and Restaurant Administration Quarterly Article)  In order to increase table turns during peak dining times, it is generally safe for a restaurant to speed up seating and check-out, but customer satisfaction takes a dive if you try to speed up the meal itself. Of course, customer satisfaction is only part of the equation.  Keep your restaurant costs down and profits high with energy efficient restaurant equipment and bar supplies from Serv-U.  Look for the Energy Star logo!   servusales@servu-online.com(Tessa Somers) http://www.servu-online.com//blogger.asp?journalID=158 http://www.servu-online.com//blogger.asp?journalID=158 Mon, 27 Aug 2007 14:58:00 GMT http://www.servu-online.com//blogger.asp?journalID=158 Since the advent of color photocopy machines and printers, there has been a surge in casual counterfeiting. No business is immune to receiving counterfeit money and must find ways to detect it while the customer is still on the premises. Counterfeit Detectors are used for verifying the cash received in business transactions is actual U.S. Currency. A detector can be as simple as a special chemical pen that leaves an amber mark on authentic currency and a dark brown or black mark on counterfeit currency. These pens work on all bills that are series 1959 and later and are very reliable.   The counterfeit pen can also be used in conjunction with a battery-operated hand-held ultra violet light. This UV light can be used with or without the pen. When the light is shined on the currency, it will show the UV sensitive strip that is found in notes printed 1996 and later. The UV light is also perfect for authentication of credit cards, personal and traveler’s checks, passports, etc.   While both of these tools are excellent on the front line and in the cash office because of ease of use, there is another item that is best suited for low lit areas where fast detections need to take place. An electric counterfeit money detector is perfect for the entrance to the bar, restaurant, movie theatres, nightclubs, or anywhere you need fast transactions in a dimly lit environment. These plug into a standard 110 volt outlet and have 12 watts of UV power, making it strong enough to work under any condition. Just place the currency under the light and you will know instantly if the bill is authentic or not.   The chemical pen and UV light is the same technology that has been used by banks for years and is now available to all businesses. Keeping counterfeit money out of your business is a must in order to protect your bottom line. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=153 http://www.servu-online.com//blogger.asp?journalID=153 Mon, 21 Aug 2007 18:48:00 GMT http://www.servu-online.com//blogger.asp?journalID=153 When caring for your cutlery, there are several things to keep in mind:   Storage:  NEVER throw your knives in a drawer!  They will bang against each other, causing scratches, not to mention the blades will become dull.  Use a knife block, or, if you must use a drawer for storage, use blade guards for protection.   Cleaning:  Rinse and wash cutlery as soon as possible after use.  While most cutleries are dishwasher-safe, hand washing is recommended.  Caution must be taken before washing cutlery in a dishwasher.  For example, NEVER mix stainless-steel cutlery with silver cutlery in the same wash; this will contaminate the metals and cause discoloration of your cutlery.  Immediately after the wash cycle is finished, hand-dry your cutlery.  Don’t put wet cutlery away; it will cause corrosion of the blade.   Sharpening:  Sharpen cutlery regularly, as soon as you begin to notice a dulling edge.  Regular sharpening will keep cutlery in good shape.  Dishwasher detergent can weaken the blade of your cutlery so again, practice caution when using a dishwasher, or simply hand-wash your cutlery.  Sharpening your cutlery is very important; dull knives are more dangerous than sharp knives, as you must use more pressure and thus may lose control over the knife.   Final Care Tips:  DO NOT cut on glass, metal or other hard surfaces; use a wood cutting board or plastic cutting board to keep your cutlery from getting damaged.  NEVER use cutlery for something other than the purpose it is intended.  Corrosive materials, such as mayonnaise, can stain the blade of your cutlery.  Rinse cutlery immediately after use.  If stains do occur, clean the blade with a non-abrasive cleaner and wipe off immediately.   To insure the greatest use from your cutlery, follow these simple tips.  If you don’t, you may find yourself replacing knives often and losing money.   Sources: http://www.cutco.com/products/care.jsp                 http://www.foodnetwork.com                servusales@servu-online.com(Kori Boyer) http://www.servu-online.com//blogger.asp?journalID=157 http://www.servu-online.com//blogger.asp?journalID=157 Mon, 20 Aug 2007 15:51:00 GMT http://www.servu-online.com//blogger.asp?journalID=157 Dough preparation, mashed potatoes and sauces, jello, and even cleaning!   Bunn hot water machines provide constant supply at a constant temp for all kitchen prep needs.   Don't boil away profits with an open pot on the back burner.   Easily mounted on the wall for better organization of kitchen gear.   This is a must for the serious CHEF.    H5-DV portion control,  H5X, H10X.    Ask your ServU Sales representative. natalie.hageman@bunn.com(Natalie Hageman) http://www.servu-online.com//blogger.asp?journalID=155 http://www.servu-online.com//blogger.asp?journalID=155 Mon, 20 Jul 2007 16:41:00 GMT http://www.servu-online.com//blogger.asp?journalID=155 National Restaurant Association Announces 2007 Kitchen Innovations Award Recipients (Chicago, Ill.) The National Restaurant Association today announced the recipients of the 2007 Kitchen Innovations (KI) Award for its Restaurant, Hotel-Motel Show, to be held May 19-22, at McCormick Place in Chicago. Highlighting trend-setting kitchen equipment, the Show will again showcase award recipients in live, interactive demonstrations throughout the exclusive Kitchen Innovations Pavilion. All 2007 KI Award products were judged by an independent panel of experts to be among the most innovative foodservice equipment in the world. Our Kitchen Innovations Award program is now in its third highly successful year, and previous award recipients have gained tremendous strides in promoting their cutting-edge products to the world of foodservice, said Association President and Chief Executive Officer Steven C. Anderson. Innovative equipment does not only benefit restaurants by increasing productivity, conserving the environment and keeping employees safe, it can also have a big impact on the consumer side by increasing speed and quality of service and menu items. While chef creativity is the number one influence on what's on the menu, great equipment can enhance those options. These products are truly at the top of their field and we are excited to have them at the 2007 Show. The 2007 Kitchen Innovations Award recipients are: Action Comax Environmental, Inc. – BioX: BioX uses a patent-pending biological process to decompose and dissolve up to 1500 pounds of food waste per day. The liquid is disposed into a drain or used for irrigation. The stainless steel, no-odor unit is suitable for kitchen locations. Alto Shaam Inc. - Combitherm Smoker: This boilerless counter-top model with oven/steamer capability has integrated patented smoker technology, enabling the operator to smoke hot or cold, and reverts to standard cooking without flavor transfer or residual smoke. Alto Shaam Inc. - ASF – 75G Gas Fryer: 71% efficiency achieved through enclosed forced-air modulating burner and revolutionary heat exchanger. Eco-Smart features reduce cost of operation, extend oil life, reduce absorption and provide rapid recovery. Beverage-Air, a Division of Carrier Commercial Refrigeration, Inc. - ChillStar – I.F.R. (Intelligent Food Recognition): ChillStar's Intelligent Food Recognition (IFR) automatically adjusts blast chilling cycles with its multi-sensor probe, monitoring temperatures in the core and on the surface, to prevent surface freezing/degradation. Blodgett Oven Company, a Division of The Middleby Corporation - Oven Model: XCEL.5E Hydrovection: This first self-cleaning electric convection oven features easily removed bi-directional blower wheel and baffle, welded stainless liner with large radius corners, protected gaskets and steam-assist feature, resulting in potential 95% reduction in cleaning time. Campus Products, Inc. - Silvershine Cutlery Drying Machine (CDM): The Silvershine CDM dries, polishes, and sanitizes up to 12,000 pieces per hour... agitating through 170 degree polishing granulate, and Ultra Violet C germicidal light. Impress patrons with safe-spotless cutlery. Cleveland Range, an Enodis Company - Convotherm 606 - Mini-Combi Oven Steamer: Its compact footprint fits everywhere and packs in cooking power and capabilities like larger units. The Advanced Closed System provides reduced energy, water savings, and an industry-exclusive browning and crisping technology. The Delfield Company, an Enodis Company - Versa Drawer: The Versa Drawer combines four separate units with individually controlled functions – refrigerate, freeze, chill, and thaw – in one footprint and refrigeration system. Add versatility to your operation. Electrolux Professional North America - Tilting Pressure Braising Pan: The pressure braising pan shortens cooking times up to 50% by cooking under the pressure of saturated steam to retain flavor, nutrients and yields. Motorized tilting makes it easy to handle large quantities of food. Hobart - Hobart 3000 Series Slicer: This slicer provides improved cleaning accessibility, a seamless base, and hose down capabilities. With a smaller footprint, it has a larger yield improving knife that is removable with increased safety and ease. The Select-a-stroke feature remembers required stroke length. Lincoln Foodservice Products, LLC, an Enodis Company - FastBake: A patent-pending advanced impingement technology which accelerates the rate of heat transfer, resulting in significantly improved bake quality, energy savings and faster bake times by 10-30%. Master-Bilt Products - Master Controller with Reverse Cycle Defrost: Master-Bilt's reverse cycle defrost, coupled with the electronic Master Controller, reverses high temperature refrigerant flow back the entire length of the evaporator coil, reducing defrost time/frequency and saving up to 27% in energy costs. Meiko - Waste Air Heat Recovery System: Meiko's exclusive exhaust system reclaims heat generated by the dish machine as free energy to preheat incoming rinse water, reducing operating costs while providing hot-water sanitization from a cold water supply line. Pitco, a Division of The Middleby Corporation - Solstice Rethermalizer: This water bath rethermalizer, (more efficient than steam or hot air) delivers 54% efficiency from its Solstice burner/baffle design, extracting more heat and achieving radiant mode quicker for faster recovery and cooking. Pitco, a Division of The Middleby Corporation - Solstice Supreme Gas Fryer: Burners stay clean and efficient with an automatic 30-second self-cleaning ignition procedure, and highly efficient inverted burners that reduce excess air flow and normal greasy build-up by eliminating the need for a blower fan. San Jamar - Kleen-Brush System: Positions a fingernail/hand brush to fit under any gooseneck faucet, exposing it to running water and soap, thus minimizing cross-contamination. Encourages cleaning of fingernails and fingertips, and fits leading brands of brushes. Scotsman Ice Systems, an Enodis Company - Prodigy - Cube Ice Machine: Utilizing patented mineral-sensing technology, its WaterSense adaptive purge control automatically adjusts the quantity of water needed to flush mineral residue, limiting scale buildup and keeping the ice machine cleaner longer. Unified Brands - Randell FX Series: This refrigerated system of one to four drawers features an internationally patented magnetic lid that seals to an insulated insert, ensuring precise temperature control from -5 to 40 degrees for refrigerated/freezing applications. It is also Energy Star rated. Vulcan-Hart – Floor Gas Steamer: Vulcan’s PowerSteam cooks faster with super-heated 235 degree steam. Its high output generator/energy-efficient burner delivers continuous 235 degree flow, allowing in and out orders without shut down or reset. All applications and products are judged by an independent, expert panel of judges consisting of Philip Costner (V.P., Food & Beverage, T.G.I. Friday's U.S.A.), Martin Cowley (Sr. Mgr. Restaurant Design, Disneyland Resort), William Eaton (Principal, Cini-Little International), John Egnor (President, JEM Associates), Rick Gentry (Director, Technical Services, ARAMARK), Robert Forrester (consultant, Concepts Development), Robert Marshall (V.P., U.S. Operations, McDonald's Corporation), Robert Pacifico (Executive V.P., Romano/Gatland), and Kathleen Seelye (President, Foodservice, Ricca Newmark Design). http://www.restaurantequipmentnews.com/(Restaurant Equipment News) http://www.servu-online.com//blogger.asp?journalID=154 http://www.servu-online.com//blogger.asp?journalID=154 Mon, 29 Jun 2007 13:45:00 GMT http://www.servu-online.com//blogger.asp?journalID=154 Beer merchandisers are not just for beer and are an excellent way to increase your beverage sales. They are made of polyethylene plastic or galvanized steel with urethane foam insulation. The plastic merchandisers can be made into counter or bartop models or floor models with casters for easy mobility. They can be decorated with a national brand logo, your logo or a solid color. There designs make it easy for the server or the customer to grab and go, making for short turnaround for your staff and more customers served.   The smallest merchandisers can hold 32 – 12 ounce cans or 24 – 16 ounce cans while the largest can hold almost 300 – 12 ounce cans or 186 – 20 ounce cans. With so much variety, the right merchandiser is available for all caterers, bar owners, convenience store owners, or anyone who uses a high volume of bottle or can beverages. All designs come with drains for easy emptying of the melted ice. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=152 http://www.servu-online.com//blogger.asp?journalID=152 Mon, 27 Apr 2007 21:21:00 GMT http://www.servu-online.com//blogger.asp?journalID=152 Beverage service is one of the most profitable parts for a restaurant, caterer or hotel. Portable beverage bars provide additional opportunities for hosting in any environment – inside or out, small or large, formal or casual. The length and width of the portable bar is ideal for an all-purpose beverage station, providing a sleek appearance to the customer and an efficient serving area for the operator.   They are made of either a durable plastic or stainless steel with black mica panels and can be from 4.5 to 6 feet long. The plastic materials used make the portable bars durable and resistant chips, dents, scratches, rust and breakage. The plastic is also impact resistant, waterproof and easy to clean. The stainless steel is also very durable and easily cleaned. They gain their mobility on four swivel casters with two of them locking casters for added safety. The 5’ and under bars fit into a standard elevator.   Standard accessories include speed rails, ice bins with drains and shut-off valves, storage for soda cans, extra napkins, straws, glass racks, etc. Optional accessories can include cold plates, built-in cutting boards for condiments, 5-button pre and post mix soda guns, bag-in-box soda dispensing equipment, and additional 17 gallon water tank.   sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=151 http://www.servu-online.com//blogger.asp?journalID=151 Mon, 27 Apr 2007 20:07:00 GMT http://www.servu-online.com//blogger.asp?journalID=151 Folding utility platform trucks are useful when moving large quantities of beer, spirits, or supplies between the storage area and your bar or kitchen area. The handles fold flat for easy storage and have 2 swivel and 2 rigid rubber wheel casters. The platform trucks come in a standard duty size, which supports up to 300 pounds or a heavy duty, which supports up to 600 pounds of materials, are made of solid steel with an non-skid vinyl deck, enamel finish and protective vinyl bumpers.   These are a necessity for safe transportation of cases of food, spirits or beer kegs. Use of these platform trucks will help keep employee injuries to a minimum. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=150 http://www.servu-online.com//blogger.asp?journalID=150 Mon, 27 Apr 2007 16:40:00 GMT http://www.servu-online.com//blogger.asp?journalID=150 Bar glass racks help keep your bar organized while keeping the glasses easily accessible for the bartender. Glass racks can hold all your most often used stemmed drinkware like wine, martini or margarita glasses.  The glass racks can either be mounted directly to the ceiling, under cabinets, or hung with chains from the ceiling. They are usually made out of brass, but also come in wood or chrome. The glass channels can be as few as a single channel to as many as eleven channels. The wood glass racks are made out of beautiful Oak to enhance your bar décor. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=149 http://www.servu-online.com//blogger.asp?journalID=149 Mon, 27 Apr 2007 16:03:00 GMT http://www.servu-online.com//blogger.asp?journalID=149 Bar rails and the associated fittings are made from quality commercial grade solid brass or polished stainless steel. This makes them sturdy, attractive and extremely durable. Brass and stainless steel are rust resistant so corrosion is a minor problem, which is quickly dealt with by using brass or stainless steel polish. The fittings come packed with all required matching screws. The tubing comes with an outside diameter of 1” all the way up to a 2” O.D. The maximum length of the rail can be up to twelve feet.   The brass rails come in a variety of finishes; polished brass, reeded solid brass and spiraled brass. The stainless steel only come in a polished finish.   For safety and stability, the recommended spacing between brackets is 4 feet, beginning 6” from the ends. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=148 http://www.servu-online.com//blogger.asp?journalID=148 Mon, 27 Apr 2007 15:11:00 GMT http://www.servu-online.com//blogger.asp?journalID=148 Speed Rails let you have quick access to your most commonly used liquors so you can add speed and make cocktails like a pro. Speed rails come in single, double or a tiered option. They can be made out of stainless steel for the seamless look when attached to your bar sink. Other options include plastic or wire versions that are beautiful as well as weatherproof, which are perfect for outdoor bar use. The single and double stainless steel models have an optional locking cover that swings below the rail when not needed.   Speed rails come in a range of sizes. They hold bottles from a standard liquor bottle up to a half-gallon bottle. This wide variety makes speed rails the must have option to your bar setup.   sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=147 http://www.servu-online.com//blogger.asp?journalID=147 Mon, 27 Apr 2007 14:31:00 GMT http://www.servu-online.com//blogger.asp?journalID=147 In order to get your employees wages correct, a time clock system is essential. There are many types of time clocks on the market from the old-fashioned punch card to the modern electronic badge clocks.   The punch card system uses time cards made out of cardstock paper and the employee manually inserts the card to be punched. The payroll person then has to manually calculate the time the employee worked and data enter the time into the payroll software. This type of system is perfect for a small business with a few employees. The time clocks come with either analog or digital style clocks and are either have side loading or top loading card slots.   The modern electronic clocks make it easy and quick for the employee to punch in and out of work with either the tap of a card or the placement of a key fob on a sensor, or a swipe of a card through the time clock. It also makes it easier for the payroll person to calculate the wages. Most electronic time clocks have the ability to be connected directly to a computer for easy downloading into your pay processing spreadsheet.   The newest thing on the market is biometric time clocks. These hardware solutions eliminate problems with lost or forgotten time badges and are simple, fraud proof and cost effective. Since all employees’ fingerprints are different, there is not any possibility of employees punching or swiping in for each other. Most systems allow the enrollment of multiple fingers of an individual in the event of a deep cut or become unidentifiable. The fingerprint verification is usually completed within a few seconds, letting the employees get on task quicker. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=146 http://www.servu-online.com//blogger.asp?journalID=146 Mon, 26 Apr 2007 20:44:00 GMT http://www.servu-online.com//blogger.asp?journalID=146 Face it, alcoholic spirits demand a certain ritual. Gin poured from an icy shaker, over and olive, into a true cocktail glass sparkles with urbanity. It murmurs “Martini.” In a cardboard cup it simply sloshes. A good bar will stock glassware of all types to answer the many callings of its customers. There are some basic glasses that all bars should have on hand.   Wine glasses are a stemmed glass, which hold 10 to 14 ounces. These glasses should have a stem that is long enough so that the patron’s hand doesn’t touch the bowl (the body of the glass where the liquid sits), as this affects the temperature of the wine.   Champagne flutes are similar to wine glasses except they have a long, narrow bowl.  The narrow flute helps keep the overall surface area low and keeps the bubbles from dissipating.   Highball glasses are a sturdy, straight-sided glass that holds at least eight to ten ounces. The standard glass used in the industry. A highball glass is simplicity itself: ice plus liquor plus mixer. This glass is perfect for serving any straightforward drink like whiskey and soda or a Screwdriver. The bartender can also use this as a glass for beer drinkers.   For purists who like their whiskey or vodka straight on the rocks, Old-Fashioned glasses are for them. These eight to ten ounce, straight-sided, stemless glass are the best These also come in double old-fashioneds which are 14 to 16 ounce tumblers that are bigger than highball glasses and can hold any tall cooler like a Collins.   Cocktail glasses are also more commonly known as martini glasses. Their shape with a shallow wide bowl and a long stem is not only looks high class; its purpose is to keep hot hands away from the chilled alcohol. These are perfect glasses for the most jazzy, grown-up drinks like the Martini, Manhattan, Cosmopolitan or Rob Roy.   The most well known bar glass is the shot glass. These range from one ounce through as much as four ounces. The one ounce glass can be used as a drinking glass for having a shot of liquor neat or can be used as a measuring glass for mixing other drinks.   Beer glasses come in a wide-ranging variety from basic old-fashioned type glasses, mugs and steins, pilsners, stout, and tumblers. The one thing these all have in common is their wide tops. This lets the aroma of the beer reach the drinker enhancing the experience.   All bar glasses should be washed with care as to not chip or crack the glass. Some bar glasses come in plastic, but while economical, they do not enhance the taste, aroma, or atmoshpere of the drink.         sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=134 http://www.servu-online.com//blogger.asp?journalID=134 Mon, 26 Apr 2007 18:55:00 GMT http://www.servu-online.com//blogger.asp?journalID=134 Stellar tabletop design, from the choice of dinnerware, glassware, and even flatware, can increase sales and offset the competition. Appropriate tableware determines an operation’s atmosphere and can leave a lasting impression on guests, since the tableware is the first thing they see when they sit down to dine.   Dinnerware can be made from a variety of materials including china, porcelain, glass or stoneware and plastic. China and porcelain are ceramic materials – basically baked clay – and the terms are sometimes used interchangeably. Firing or vitrifying further hardens china and porcelain dinnerware, making the surface nonporous for greater food safety. Bone china is made with clay mixed with bone ash or calcium phosphate for a more translucent appearance. Some dinnerware incorporates alpha alumina to increase strength and reduce the thickness of the individual pieces. Color and/or patterns to the dinnerware are applied before the firing process.   Stoneware is a category of clay and a type of ceramic distinguished primarily by its firing temperature. Basically, it is man-made stone. Stoneware is dense and impermeable and hard enough to resist scratching. It differs from porcelain because it is more opaque and is usually colored grey or brownish because of impurities in the clay used for manufacturing. Stoneware is also normally glazed.   Glass dinnerware, though more likely to be used as accent pieces than for whole place settings, is made from tempered glass for chip resistance and durability. Tempered glass is a stronger glass with an enhanced thermal resistance and breaks into small square fragments rather than irregular shards of glass, offering more safety to diners.   Plastic dinnerware is the most affordable and durable of all choices. It is best used when there is a higher risk of the item being dropped to the floor, such as in bars, taverns, pizza joints, children-themed restaurants or even in nursing homes and hospitals. Plastic dinnerware can be made with any color combination and in any size. Some are microwaveable and most are dishwasher safe. Some plastic dinnerware can even be disposable.   Caring for your dinnerware depends on what type you use. China, porcelain and glass should never be cleaned with abrasive powders, harsh detergents, or steel wool scrubbing pads. Mild detergents and gentle cleansers are the best. When washing these types of dinnerware by hand, the preferred method, make sure the bottom of the basin is lined with a cushiony towel or rubber mat to prevent them from cracking against the bottom and never have more than one item in basin at a time. This will help prevent damage to the dinnerware. Always use a soft sponge or cloth to gently clean the dishes.   A dishwasher can be used, but special guidelines should be followed to prevent damage like chipping and cracks. Load the dishwasher so the dinnerware cannot knock into or bump other pieces during the cycle. Also, make sure the china, porcelain, and glassware are cooled adequately before unloading it from the dishwasher. Extreme temperature changes can cause the dinnerware to crack, chip or even break.   Stoneware should never be submerged in water, as most stoneware is not glazed on the underside (foot) of the item. When a piece of stoneware is submerged in water, the unglazed portion of the piece will absorb water and can facilitate the piece cracking. Also, harsh abrasives should never be used as this can remove some of the glazing, causing damage. If your stoneware has metal marks (light gray marks) from flatware, a mild silica clean will remove them. As with your other fine dinnerware, do not subject the stoneware to rapid temperature changes. This will cause it to crack or break.   When storing your china, porcelain, and glass dinnerware, try not to stack the items. If stacking is a necessity, use felt pads, napkins or even coffee filters to separate each dish. This will keep the foot of each piece from abrading the one underneath it.       sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=133 http://www.servu-online.com//blogger.asp?journalID=133 Mon, 26 Apr 2007 18:54:00 GMT http://www.servu-online.com//blogger.asp?journalID=133 There are many accessories that can be used with your cutlery and cutting boards to help extend their life as well as protect them.   Knife sharpeners include electric and manual one-piece units, steels, and stones. Sharpening steels are the ideal tool to use as they remove only a minimal amount of metal from the edge. A knife can only be sharpened this way for a year or two because under normal use, enough metal is removed that the edge requires grinding. To sharpen your knife using a steel, hold the edge at a 20-degree angle from the steel and use a few gentle strokes, alternating sides, to sharpen the knife. Diamond studded and ceramic steel should be used sparingly as they remove a lot of metal from the blade.   There are several types of machines, both electric and manual, on the market that can be used for grinding. A good quality machine will not damage your knife. The positive side of an automatic grinding tool is that the knife will be held at the proper angle and it is easier and quicker to use than a steel or stone.   If you have the time and patience, a sharpening stone gives consistent quality. While it is the most expensive, the most preferable stone to use is an Arkansas stone, which is known for its consistent quality.  Inexpensive stones are manufactured with stone granules, glued together with epoxy. This interferes with the sharpening process and usually provides meager results, especially as it gets older. In sharpening stones, there are different grades of coarseness used for each step of sharpening. The coarsest stone is used for the first step, while holding the blade at a 15-degree angle, followed by medium and fine stones for the remaining steps, ending with the knife at a 20-degree angle. The final step with the fine stone is called honing. All stones must be used in conjunction with a medium of honing, either a light mineral oil or water. Once you start with one, continue using the same medium for the life of the stone. Always remember to clean your stone regularly with a bristle brush to remove any metal filings.    The best way to keep your knives performing their best, staying sharp, and lasting forever is to store them correctly. The optimal way to store your knives are in a block, on a magnetic rack or rolled up in cloth. Anytime a knife is stored in a drawer with other knives, damage can be inflicted on the blade each time another knife or other object comes in contact with it. If the knives must be stored in a drawer, make sure there are only knives in the drawer and each knife is separated from the other by a partition. Magnetic holders hang on the wall and are made of either wood or metal with a powerful magnet attached to the top. The knives are held onto the magnet by the metal in the blade. This stops the blades from hitting each other and also frees up counter space and gives you quick access to the knife. More commonplace for knife storage is the block. This is made of plastic, metal or (preferably) wood. Each knife has an assigned slot which keeps it hidden from view as well as protecting it. If the block is on a slant, always store the knives with the edges facing up so that they don’t run along the bottom of the opening, dulling them.    For the kitchen personnel that use knives often, safety glove are a useful tool. They are made of cut proof material like PVC threads, heavy rubber or Kevlar that allow the worker to be able to use their hands, but still protect them against cuts from a slipping knife.   Cutting board refinishers are an easy and convenient way to remove cuts and grooves from cutting boards. When this is used regularly, it can save money on fewer replacement boards and also helps to keep the boards in perfect shape by removing bacteria-harboring scratches and cuts. The refinishers are dishwasher safe and have a one-piece plastic handle with a stainless steel replaceable blade.   Cutting boards can be easily stored on wire racks which can hold up to 6 boards per rack. Some racks also have hooks that can hold refinishers, scrapers, and other accessories. The racks keep the boards vertical so that air can flow between the boards and keep moisture away. This helps to keep bacteria off of the boards and also allows for easy accessibility.   There are two types of protective mats that can be used with the cutting boards, Chop and Fold Mats and Under-Board grippers. The Chop and Fold mats are made of a thin flexible plastic that you can place on top of expensive cutting boards. They protect the boards from stains, cut or scratches. The added advantage is that after the product is chopped, the mat easily lifts off and can be folded into a funnel for easy placement of the product in a container. The under-board mats eliminate the slipping and sliding of plastic cutting boards on counter surfaces. They also eliminate the danger of bacteria absorption prevalent in the wet-towel method most often used to stabilize cutting boards. They are non-porous, non-absorbent, and dishwasher safe.  sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=132 http://www.servu-online.com//blogger.asp?journalID=132 Mon, 26 Apr 2007 18:54:00 GMT http://www.servu-online.com//blogger.asp?journalID=132 Cutting boards come made out of either wood or polyethylene. Polyethylene cutting boards come in HACCP (Hazard Analysis and Critical Control Points) colors to help stop the inadvertent cross contamination of food. The following colors are used industry wide:   Red – Raw Meats               White - Dairy                     Green - Fruits and Vegetables Tan – Cooked Meats          Blue - Seafood                   Yellow - Poultry              The polyethylene cutting boards will not chip, peel, warp and will some will resist grooving and not dull your knives. These cutting boards are also non-toxic and non-porous and can be infused with Microban Antimicrobial Product Protection to help eliminate bacteria growth that causes odors. The downside of this is that the Microban does not protect the user from foodbourne bacteria. Polyethylene cutting boards can harbor dangerous bacteria if they have many grooves cut into them. Theses grooves can hold onto water and bacteria making bacteria thrive and a place of possible cross contamination.   Wood cutting boards are made of a hardwood like walnut, cherry, oak, birch, and maple. Maple is the most popular with its hard, dense and fine grain. There are three types of wood cutting boards, End-Grain, Edge-Grain and Reversible Flat Grain Cutting Boards. End-Grain boards are the best and meet the needs of the most discerning customer. More durable than regular boards, the end-grain boards look beautiful and have a much harder surface with greater tolerance for a chopping motion. These boards are a truly resistant cutting surface while still being kind to the blade’s sharp edge. The old fashioned chopping blocks were always End-Grained for a reason, it kept the knives much sharper. Instead of crushing against the wood fibers, the blade went between them much like cutting a firm brush. The blade edges last much longer and there is no knife marks on the board.   End-grain have individual boards of wood arranged so that the grain of the wood runs vertically, this puts one end of each board up so that the cutting surface is actually the end of many pieces of hardwood. With the grain aligned in this manner, as the knife strikes the surface during cutting, the grain of the wood actually separates and then closes as the knife is removed. This accounts for the self-healing aspect of end-grain cutting boards. The wood itself is not cut, but instead, you are cutting between fibers. The only downside is that end-grain boards need to be at least two-and-a-half inches thick to resist warping.   Edge-grain cutting boards are a great alternative to end-grain. These types of boards are generally easier to move due the fact they are not as thick as end-grain boards. Edge-grain also provides a strong and durable surface like the end-grain boards. The most important thing when looking at an edge-grain cutting board is to look at the very end of the board. The grain pattern will run mostly in a vertical pattern, not horizontally.   Flat-grains boards are the best selling and easiest to manufacture cutting boards on the market. They are manufactured with the grain horizontally. They are completely reversable which makes for a longer lasting item. As one side wears out, you can flip it over the the opposite side and have a fresh surface. They have a major downside though; they do not last as long as end-grain and edge-grain boards, no matter which type of hardwood they are made from.   All wood boards need to be seasoned when new and regularly after that. Seasoning helps prevent staining and absorption of food odors and bacteria. Proper surface treatment is important to guard against germs and mold growth on both old and new boards. The wood surface needs an oil that can be applied repeatedly to fill the wood pores and help repel food particles, liquids, and oils. Food-grade mineral oil is the most popular choice to treat your wood cutting boards. They go by various names including “Butcher Block Finishes” or “Mystery Oil”. These types of mineral oils remain safe throughout its life. Simply wipe mineral oil on the surface of the board and watch it soak in. When the wood won’t take any more oil, wipe off the excess with a clean dry cloth. NEVER use vegetable or cooking oils to treat or finish a cutting surface. These oils in time go rancid and will cause your board to reek of a spoiled oil odor.  All cutting boards, regardless of wood or plastic, must be cleaned and sanitized frequently. Plastic cutting boards can be cleaned with chemicals in the dishwasher to help ward off bacteria. If you do not want to put your plastic board into the dishwasher, it may be cleaned the same way as a wood one with one of four methods. Scrub your boards with hot water and soap, rinse, and dry thoroughly. NEVER submerge wood cutting boards in a sink of water. Wood is porous and will soak up water causing it to crack when it dries. To disinfect and clean the boards with vinegar, wipe them with full-strength white vinegar after each use. The acetic acid in vinegar is a good disinfectant, especially against harmful bugs as E. coli, Salmonella, and Staphylococcus. 3% hydrogen peroxide solution can me used as a bacteria-killer. Use a paper towel to wipe the board down with vinegar then use another to wipe it with the hydrogen peroxide. A bleach in vinegar or bleach in  water solution is the fourth option to clean your cutting boards. The solutions consist of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Flood the surface with the sanitizing solution and allow it to stand for several minutes. Rinse and air dry or pat dry with paper towels. Remember to keep all types of boards dry when not in use as bacteria can’t survive more than a few hours without moisture. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=131 http://www.servu-online.com//blogger.asp?journalID=131 Mon, 26 Apr 2007 18:51:00 GMT http://www.servu-online.com//blogger.asp?journalID=131 Kitchen knives and other specialized cutlery include chef’s, paring, boning, slicing, bread, fillet, fishing, butcher’s knives and cleavers. Manufacturers produce metal knives by either forging or stamping. Forging involves forming each knife from molten high-carbon steel and hammered into shape. The blade is then ground to form a wedge, honed sharp, and polished. Stamping involves a press cutting out the knife blades from a sheet of high-carbon steel. However, forging produces a stronger, more durable knife.   Chef’s knives are the most commonly used in both the professional and home kitchen and perform a variety of tasks. A chef’s knife, which is sometimes referred to as a cook’s knife, is one of the most important knives to have in the kitchen. It has a wide blade between six and ten inches long and is used primarily for chopping, but can be used for just about anything. The blade of a chef’s knife usually comes in two styles, a Japanese-style Santoku knife or the classic French-style chef’s knife. The Santoku style is usually shorter and has a “sheep’s foot” tip, meaning the top of the tip curves downward. The classic, French style knife curves upward toward the tip. European manufacturers of the Santoku knives add a Granton or kullenschiff edge, a row of hollow-ground pockets that prevent food from sticking.   A pairing knife is the second most essential knife for the professional and home kitchen. The paring knife looks like a miniature chef’s knife, with a blade ranging from two to four inches long. It is perfect for delicate tasks such as trimming vegetables, coring tomatoes and other delicate fruit, and are ideal for peeling onions.   A boning knife and a fillet knife are both used for the delicate task of separating raw meat, poultry, and fish from bone. A boning knife’s blade is approximately six inches long while a fillet knife’s blade ranges from six-and-a-half to nine inches long. The blade can be flexible to follow the contours of a fish or bird or can be stiff for more control when boning beef.   A slicing knife is for cutting cooked meat, poultry and fish. It should be long enough (about eight to twelve inches) to span a large roast, narrow enough to reduce drag and flexible enough to easily separate meat from bone. The primary use of a slicing knife is to cut very thin slices. The more flexible it is, the easier it will be to get a thin slice. Sushi knives are a small slicing knife are only sharpened on one side, to lessen resistance on the flat side in order to get a thinner slice.   Serrated knives are used for bread, tomatoes, and even meat. Serrated knives are most useful on foods that have one texture on the outside and another inside. Bread and tomato knives are the most popular type of serrated knives. The serrated edges of these knives are tough enough to pierce a hard crust or skin without bruising or crushing the delicate insides. Lengths are available from five to twelve inches and cannot be easily resharpened because the primary cutting edge is the curved part of each serration. Because of this, they rarely need sharpening.  Choose a long enough blade to minimize sawing through the product.   A cleaver has a very broad, thick blade and is the workhorse of the kitchen. Its heavyweight makes easy work of cutting bone, splitting ribs and getting through gristle. Its thick edge will not chip easily. The heavier the weight, the easier it is to use. A Chinese cleaver should not be confused with a regular cleaver. The Chinese cleaver is more similar to a French’s chef knife than a true cleaver. The back of the knife can break chicken bones and to scrape food from a cutting board. The flat side is used for crushing things like garlic.   Kitchen shears are generally made of stainless steel, to prevent corrosion, and the blades to come apart to facilitate cleaning. They are perfect for snipping fresh herbs, mincing vegetables and meat like bacon, and if equipped with a notched and serrated blade, for cutting small bones and the skin of poultry and fish.   All cutlery and shears should never be subjected to harsh detergents and scalding temperatures of a dishwasher. The jostling of the utensils in the dishwasher is very likely to damage the sharp edge of the knife and the detergents will breakdown the temper of the blade. Get into the habit of cleaning your blade right away by laying it on a flat surface and carefully wiping it with a wet cloth. Always use a mild soap and hot water to clean any knife or shear that has been used on poultry, meat or fish.   Knife edges should be regularly realigned using a steel or a similar device in order to keep the knife at its sharpest and safest. A sharp knife is safer because it requires less effort to slice and most accidents occur because of the extra effort it takes to push a dull blade through a product. The extra effort can cause slippage of the knife and which can cut the operator.   A knife is best stored away from other utensils that might damage the edge by contact. Keep in a wooden or polyethylene block or in a sheath especially made for knife storage. In a slanted block with vertical openings, store knives with their edges up to keep them from rubbing against the bottom of the opening and dulling the blade. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=130 http://www.servu-online.com//blogger.asp?journalID=130 Mon, 26 Apr 2007 18:49:00 GMT http://www.servu-online.com//blogger.asp?journalID=130 The use of an on-premise guest paging system is perfect for keeping in touch directly with your customers.  With the use of the paging system, your guests can wait for the next available table in a bar area or walk around outside and not miss their name being called. You own and operate the system for unlimited paging with no monthly fees. The silent notification maintains a pleasant dining atmosphere and improves customer service to allow faster table turns.   Guest pagers come in many shapes and sizes. The most common are the coaster pager. The guest can go to the house bar and place the pager on the counter and begin having a good time. When their turn has arrived, the host or hostess can press the button that correlates to the coaster number of the patron and active it. The patron will both see and hear the page. Tiny lights in the coaster flash and the coaster also vibrates to let the patron know it is their turn. With both the vibrating and the flashing lights, patrons of all capabilities (hearing impaired, visually impaired) can be served.   The coaster pages can be programmed on-site and uses 2 AAA batteries. This eliminates the NiCad battery problems that can exist, no wait for recharging and no charging stations to maintain. Special circuitry extends the life of the battery and there is approximately a one-mile radius on the pager. There is also an out-of-range indicator on the pager.   The paging station has a base model which pages up to 30 guests and is expandable to 60 guests. It has a powerful, 4-watt, low-band FM, 27 MHz transmitter with a range up to one mile, depending on conditions. There is also an option to turn off all pagers with the push of one button. Lights indicate paging status and it is a fast and easy install. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=128 http://www.servu-online.com//blogger.asp?journalID=128 Mon, 26 Apr 2007 18:48:00 GMT http://www.servu-online.com//blogger.asp?journalID=128 There are two basic varieties of commercial toaster: pop-up and conveyor. Low-volume operations preparing smaller-sized food item, such as waffles or bagels, tend to use pop-up models. Higher volume operations tend to use conveyor units, which can accommodate larger-sized breads, croissants, and specialty bread items.   The production of items varies on a number of factors. Pop-ups, depending on the number of slots, are limited to producing 150 to 380 slices of bread per hour. Conveyor models can handle 350 to as many as 1,800 slices per hour depending on the size of the unit. Both types heat with infrared radiation from heating elements. The elements are usually metal coils, though some are made of quartz.   The standard features on conveyor toasters can include simple conveyor belt speed controls, individually adjustable top and bottom temperature settings, and energy-saving “stand-by” mode, an automatic cool-down feature and front or rear-exit operation. Some models come with a nonstick, Teflon®-coated chute. Other features include air-cooled solid-state controls, damage-resistant heating elements, stainless-steel construction and a one-piece, removable stainless-steel crumb tray. Some conveyors offer extra-tall toasting chambers. Pop-up toasters are available in various configurations with a variety of number, widths, and lengths of the slots. Slot openings generally range from 1 1/8” to 1 ¼” wide. Some have controls to turn off heating elements that are not being used in order to conserve energy and maintain product quality. Removable side panels allow easier access to a unit’s mechanics and a cool-to-the-touch exterior materials help prevent burns, especially when used on a buffet line.   To maintain food quality and safety, the removal of crumbs and a thorough, regular cleaning are essential to keep the toaster sanitary. This is especially true of conveyor models, which may handle products with toppings such as cheese, meat or vegetables. Staff should keep moisture away from heating elements.       sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=129 http://www.servu-online.com//blogger.asp?journalID=129 Mon, 26 Apr 2007 18:48:00 GMT http://www.servu-online.com//blogger.asp?journalID=129 When you think of cast iron, what do you think of? Camping? Cornbread? Fajitas? All of the above? Cast iron skillets have been used for cooking for centuries. They are best known for even heating, excellent heat retention, being non-stick and can go from the stove or oven directly to the table. Restaurants routinely use small cast iron serving skillets to serve fajitas and steaks. The sizzling sound lets the diner know that their meal is fresh from the kitchen.   When using cast iron serving skillets, it is important to use either a wood or rattan underliner and also an insulated handle holder so that your servers and patrons do not burn themselves.   When a cast iron skillet is seasoned and cared for properly, it will last a lifetime. They are very durable and the darker they are, the better. New pans need to be seasoned, then generally wiped with oil after each cleaning. Wiping with oil after each use helps to give the piece a rich color. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=136 http://www.servu-online.com//blogger.asp?journalID=136 Mon, 26 Apr 2007 18:47:00 GMT http://www.servu-online.com//blogger.asp?journalID=136 Commercial Garbage Disposers with rotor-fixed cutting teeth are the most common varieties, although some may be equipped with swivel cutting teeth or a hammer-mill-type grinder. In all instances, a cutter rotates at a high speed inside a stationary shredder ring. As centrifugal force moves foods through a shredder, waste washes into the lower area of a unit and down a drain or into a compactor.   Disposer motors range from 1⁄2 hp up to 10 hp.  Smaller horsepower units can attach to sinks with no support necessary. More powerful disposers require a leg that reaches the floor for support. Horsepower determines shredding capability, as well as their capacity for continuous operation. Light-duty disposers are intended for use in delis and convenience stores. Heavy-duty, small-, medium- and large-capacity disposers are designed to meet the needs of larger operations. The body size of a disposer determines its waste-handling capacity.   A standard electrical wall switch can operate light-duty disposers. Larger disposers have a variety of electronic controls from which end-users can choose. The most common electronic control is a manual reverse switch that allows shredding in both directions. This feature can help unjam a stuck unit and extend the life of a disposer. Automatic reversing controls for disposers start a unit in the opposite direction upon activation. Designed with the correctional market in mind, some disposers sit several inches offset from a sink drain to prevent tampering. Similarly, operators can equip most units with tamper-proof screws. Disposer accessories include an unjamming wrench, which staff can insert into a jammed machine and twist to dislodge stuck objects. Other accessories are magnets that prevent flatware and other metallic objects from falling into a unit. In the safety realm, operators can purchase many disposers with guards that prevent individuals from reaching into an operating unit.   Commercial disposers are most commonly found in food prep and warewashing areas. They are designed to provide maximum shredding for the disposal of food and non-food waste.   Commercial garbage disposers allow for speedy elimination of waste, assisting in insect and rodent control.   http://www.fesmag.com/archives/2006/09/product-guide-04.asp   sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=127 http://www.servu-online.com//blogger.asp?journalID=127 Mon, 26 Apr 2007 18:47:00 GMT http://www.servu-online.com//blogger.asp?journalID=127 When you think of tabletop accessories that help set the ambiance of a restaurant, candles and flowers arrangements often comes to mind. A restaurant can set the mood by what type of table lighting and centerpiece decorations it has.   Flower vases are the most common tabletop accessory. The type and shape of the vase can help set the mood, as will the displayed items. Vases are usually made out of either ceramic or glass and come in a straight cylinder or a decorative shape. The vases hold either silk or fresh flowers, plants, or other items, which are set into an arrangement.   Either wax or liquid fuel cell candles accomplish the task of tabletop lighting. Liquid fuel cells burn cleaner, are non-staining, and there is no melted wax mess to clean up. A single fuel cell can burn for as little as eight hours for a tea light to as long as 45 hours for the larger size. The liquid fuel cells that Serv-U sells are approved for restaurant use. The fuel is non-toxic and non-flammable. It is in the same category as vegetable oil, which is a NFPA Class IIIB Combustible liquid, a non-hazardous liquid per the D.O.T. It is safe to use on tabletops and there are no shipping restrictions, storage limits or insurance worries.   sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=135 http://www.servu-online.com//blogger.asp?journalID=135 Mon, 26 Apr 2007 18:46:00 GMT http://www.servu-online.com//blogger.asp?journalID=135 To keep your restaurant running smoothly, reservation books, server pads, check minders, call bells and check presentation covers are a necessity. In order to keep a patron’s wait to a minimum, reservation books can help. Most books are spiral bound for ease of use and to maximize both sides of the page. Using a reservation book can also help track data on the diners at your establishment, ie: how many people per party, busy times, etc.   Server pads are essential in helping your wait staff to provide optimum service to your patrons. They come in varying styles from a basic bi-fold design to a deluxe edition, which includes a money pouch for server tips. All of the styles are leatherette for durability and have built in clipboards to hold both loose and padded guest checks. Most also have a pouch to hold multiple guest checks in place.   Check minders are useful in the kitchen. They let the chef’s know what the patrons want and in what order they were received. They are made of anodized aluminum that holds up to years of service and have glass ball-bearings for easy one hand operation.  The check minders are heat resistant so they can be mounted above griddles and stoves for the chef’s convenience. They also clean easily with soap and water.   Check minders come in various styles. Minder strips are great for above cooking equipment. They keep the order is a convient place for the chef. There are also shelves that have check minders built right in. The shelf is perfect for passing the food from the kitchen area to the serving area. They can also come in a rotary format which is perfect for the short-order cooks and for limited space. The rotary version can hold a number of checks and come in single or double levels.   Call bells are perfect to let server know the food is ready. This can help speed the dishes from kitchen to diner so that all food is received hot and fresh.  Guest check covers allows you to leave a lasting impression with your guests. Check covers are most often single fold made of leatherette. On the right side is a pocket for a credit card at the top and a flap to hold currency at the bottom. The left side can be used to hold promotional material as well as the check. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=137 http://www.servu-online.com//blogger.asp?journalID=137 Mon, 26 Apr 2007 18:37:00 GMT http://www.servu-online.com//blogger.asp?journalID=137 Most emergency lights installed in businesses are simple lighting devices that contain a small battery. The device is connected to the building’s electrical supply, which provides a constant charge to the battery. In the event of a power failure, circuitry in the fixture activates the lights so that the occupants can see to exit the building. Emergency lights are only designed to work from the code’s required minimum of 30 minutes to as long as 90 minutes on battery power.   The lights are usually located along hallways, which can light a path to an exit. They come in either a lighting unit only or emergency light-exit sign combo. The lighting only units can be low profile, which only sticks out from the wall a few inches to larger models that can be hung from the ceiling. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=138 http://www.servu-online.com//blogger.asp?journalID=138 Mon, 26 Apr 2007 18:37:00 GMT http://www.servu-online.com//blogger.asp?journalID=138 Emergency exit signs are mandatory in all places of business to help direct people out of an establishment quickly. Exit signs requirements differ from state to state, so make sure you are aware of your local codes before purchasing any new signs. With few exceptions, all states require that exits be clearly marked above a certain threshold of light output. The signs must remain lit at all times and be able to withstand smoke and fire to a certain time limit—usually measured in minutes.   Either incandescent light bulbs or more energy efficient LED lights can light exit signs. LED has lower power consumption and maintenance costs as they burn cool and last for hundreds of thousands of hours.  The LEDs also glow bright than any incandescent bulb on the market.   New on the market are Photoluminecent (Glow-In-The-Dark) Exit signs. These signs are not connected to any source of electric power, require no batteries, and have no bulbs to change. They incorporate the same technology that the Navy Seals use in their watches. The signs glow due to chemical reactions between multiple layers of printed film. Inside is an admixture of elements that will glow for years without ever needing a power source and never requiring replacement. The major advantage of these is that no matter what the situation, no matter what outages, fires, or flooding that might affect the building.  These are fairly new on the market and should me more available as time goes on.   Exit alarms announce the unauthorized use of a door with up to a 95 decibel directional alarm. When the door is linked to a remote indicating panel, it can alert a central security station of use. Some come with special keys to allow authorized personnel to use the door freely and the door alarm can function as a “door propped open” alarm. These can be either AC-powered or battery operated. They can adapt to most doors and install easily. The alarms can be used on retro-fit or new construction and can be surface mount or flush mound designs. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=139 http://www.servu-online.com//blogger.asp?journalID=139 Mon, 26 Apr 2007 18:36:00 GMT http://www.servu-online.com//blogger.asp?journalID=139 A surveillance security mirror is perfect for monitoring areas and work great in corners, exits and ceilings. Security mirrors help you watch blind spots and you can scan aisles easily to protect your assets. The mirrors come in either dome or convex style and are made out of shatterproof glass or acrylic. When deciding on what size mirror you need, use this general rule of thumb, one inch in diameter equals about one foot of coverage. For example, if you want to cover 20 feet, a 20” diameter mirror would be perfect. The styles of the security mirror are either a dome or convex style. Both offer superior protection. The dome can give you 360 degrees, 180 degrees or 90 degrees of coverage while the convex give you 160 degrees of coverage. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=142 http://www.servu-online.com//blogger.asp?journalID=142 Mon, 26 Apr 2007 18:34:00 GMT http://www.servu-online.com//blogger.asp?journalID=142 Handbooks are essential to having the most well trained employees possible. There are books ranging from how to open a restaurant or catering business, which covers everything from a feasibility study to setting a business plan, to a wait staff training book which covers every aspect of service for the positions of host, waiter or waitress, head waiter, captain and bus person. Handbooks can also be used to train your employees on the HACCP food safety guidelines and can be used as a reference when situations arise.   Some books, guide, or encyclopedia even come with computer CD-ROMs for extra training and references. Most of the books are written in an easy step-by-step format and come with ready to use forms. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=140 http://www.servu-online.com//blogger.asp?journalID=140 Mon, 26 Apr 2007 18:34:00 GMT http://www.servu-online.com//blogger.asp?journalID=140 To guide your patrons gracefully into your establishment, keep them out of certain areas for cleaning or safety reasons or to help separate areas, guidance posts and ropes are the perfect tool. Guidance ropes can be either the traditional rope or the more modern belt tracking system.   The traditional system of velvet ropes with brass or chrome posts are an elegant approach to crowd control.  They can be used at the entrance to your seating area to ensure assigned seating by the matri d’. These are also perfect for crowd control at the entrance to your bar. The bouncer can keep the patrons in a single line to limit admittance to the establishment. The rope swags can either be hooked or clipped to a wall unit or another post. The swags are made out of either velvet or naugahyde and  can be anywhere from one to seven feet in length.   If you want a more modern approach, a belt tracking system offers excellent control with a minimalist look. The posts all come with a 4 way tracking system that lets you configure your public guidance system according to your current need.  As with the traditional system, the modern system can be hooked to a wall mount or onto another post. The retractable 12’ belt lets you customize the length of the guidance system. . sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=141 http://www.servu-online.com//blogger.asp?journalID=141 Mon, 26 Apr 2007 18:34:00 GMT http://www.servu-online.com//blogger.asp?journalID=141 Commercial TV mounting systems are a must when you want to be able to safely provide viewing entertainment to your customers. The most popular places for televisions are in sports bars and restaurants. Customers like to watch sporting events at a location with their friends and experience the camaraderie of others enjoying the same sport. In order to provide this so that everyone can view the TV, they must be mounted either high on the wall or hanging from the ceiling. This is where a commercial mounting system is important.   Commercial mounting systems are subjected to tougher standards for safety than a home model. They must be able to provide up to five times the admissible load without breaking. When picking your TV mount, you need to make sure that the television you want to mount will properly fit in the device and the weight of the set is not greater than the standards set for the particular mounting bracket.   Mounting systems can be hung from the ceiling or placed high on a wall to keep floor space open and viewing area wide. Both types can hide all the cables in the brackets to help keep the area neat. They also have the capacity to tilt and rotate as needed. When the systems are properly installed, they can hold up to 132 pounds. There is also a VCR adapter that can be added on for more viewing options. All the systems include the mounting hardware, anti-skid material on the platform and easy-to-follow instructions. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=144 http://www.servu-online.com//blogger.asp?journalID=144 Mon, 26 Apr 2007 18:33:00 GMT http://www.servu-online.com//blogger.asp?journalID=144 Security Cameras are an excellent way to protect your business and your patrons from thieves and vandals. Security cameras can record in either in real time or time lapse format. Complete systems usually include a black and white or color monitor, four Passive Infrared (PIR) motion sensor weather resistant cameras and 65 feet of cable per camera. These cameras are an excellence source of deterrents for thieves for they can zoom onto the area being affected and show the theft in progress. When a crime is committed and a camera caught the act, the criminal is more likely to be caught.   The monitors can show all four cameras at one on a real time system or will rotate through a preprogrammed time delay and dwell time lapse system cameras. They also have on screen viewing, date, time and camera identification. The system also connects to a surveillance VCR, which is a special VCR that has 40 hour real time or 1280 hours of time lapse recording.   There are also simulated cameras that are not connected to anything, but look so real that they can fool the would be criminal into thinking they are being recorded. These cameras have a battery operated LED red light that flashes and a real coaxial cable for a more professional and authentic appearance. These come in a security camera and a dome covered camera. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=143 http://www.servu-online.com//blogger.asp?journalID=143 Mon, 26 Apr 2007 18:33:00 GMT http://www.servu-online.com//blogger.asp?journalID=143 When it comes to your cash office security, locking cash boxes and deposit bags are the safest thing a manager can have. When you leave the relative safety of your business to make the deposit at the bank, it is comforting to know that you have a locking deposit bag. This is an ideal container to transport as well as store coin, currency, checks, and valuable documents. Many businesses, including stores, hotel, schools, restaurants, bars or any operations which handle cash or valuable papers should choose a locking bag for their internal cash protection.   When you have only a small amount of money on site or a need for a petty cash box, a locking cash box is perfect. The cash boxes are small enough to fit into a filing cabinet or desk drawer and are made of steel for durability and strength. Slots with spring loaded arms are along the bottom of the cashbox to hold bills securely and firmly. A five compartment coin tray automatically lifts from the lid.  The lockboxes and deposit bags have pick-proof locking mechanisms for even added security. When you add security cameras to both of these cash management items, you will have almost total safety on your business’s money. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=145 http://www.servu-online.com//blogger.asp?journalID=145 Mon, 26 Apr 2007 18:32:00 GMT http://www.servu-online.com//blogger.asp?journalID=145 There are many different types of Charbroilers and specialty broilers. Charbroilers can come in both floor and countertop models and the specialty broilers include salamanders, wood-burning units, cheesemelters, and finishers. You can choose between two types of Charbroilers: radiant and lava rock. Radiant Charbroilers use steel or cast-iron grates over the burners to give you more consistent heating across the entire cooking surface. Lava rock Charbroilers uses the lava rocks to distribute heat across grilling surface, but have a downside. Since the lava rocks do not come in a uniform shape or size, there will ultimately be hot and cold spots across the grilling surface.   The Charbroilers are powered by charcoal, wood, gas, or electric to obtain high heat for a fast cooking time. This fast cooking time helps to minimize the chance of contamination during the cooking process. However, special attention is required when cooking over crushed lava rock or ceramic briquettes due to the fact that these materials can accumulate large amounts of carbon and grease. It is recommended that the elements and even the grates that hold the briquettes and lava rock as frequently as twice a year. To combat this, some models offer self-cleaning elements. Cooking over coal or wood embers does not have this problem.    A new combination griddle/broiler is geared for menu expansion when space is limited. The unit’s griddle fry top area features a two-position, pullout rack finishing broiler section. The primary benefit of a charbroiler is in the food presentation. Many diners prefer food cooked on the charbroiler because they give the food the appearance, aroma, and flavor of having been cooked on an outdoor grill. sales@servu-online.com(Anita Pilarski) http://www.servu-online.com//blogger.asp?journalID=126 http://www.servu-online.com//blogger.asp?journalID=126 Mon, 13 Apr 2007 21:00:00 GMT http://www.servu-online.com//blogger.asp?journalID=126 Reach-in chilling equipment comes in one-, two- or three-door/compartment configurations, as well as wide-body and narrow-body models.  Smaller, under counter reach-ins can provide convenient added storage space for products needed at a display-preparation or service point.  Reach-ins can be configured as combination refrigerator-freezers with separate temperature readouts.  Pass-through reach-ins allows access from both sides. Glass-fronted reach-ins allows easy identification of contents and is suitable for “grab ‘n go” and merchandising displays. Top-end reach-in units are typically manufactured of aluminum and stainless steel in a variety of combinations with all-stainless construction representing units’ highest cost factor.  Less-expensive reach-ins may use aluminum to form their sides and interiors or utilize a plastic coating for interiors and door liners.  Reach-ins generally utilizes 2” to 3” of rigid or foamed-in-place polyurethane insulation to help maintain interior temperatures.  Reach-in refrigerators are manufactured to maintain an interior temperature of 40 degrees or below, while reach-in freezers should maintain an interior temperature around zero.  Glass-door display freezers hold temperatures as low as -15 to -20, and come with interior lighting, mirrored interior panels and exterior message displays.  Depending on size, reach-in units may require more than one compressor.  While a one-door unit typically requires a single ½ hp compressor, a two-door unit will need a ¾ hp compressor and a three-door unit requires a 1-hp compressor.  Four-door units rely on two ¾ hp compressors to ensure even cooling and temperature maintenance.  Remote compressors are available that save space and reduce energy loads. Almost any reach-in can be fitted with either one full-door or two-half doors.  While they take up a bit of storage space, half-door configurations help maintain internal cabinet temperatures and reduce energy costs by allowing less cold air to escape when opened frequently.  Many operators look for sliding doors or doors with a 90 stay open feature and adjustable stops in tight spaces.  Sliding doors may be specified as a space-saving measure.  Reach-ins are typically equipped with four adjustable heavy-duty vinyl-coated wire shelves per door. dougball@servu-online.com(Doug Ball) http://www.servu-online.com//blogger.asp?journalID=125 http://www.servu-online.com//blogger.asp?journalID=125 Mon, 20 Mar 2007 20:04:00 GMT http://www.servu-online.com//blogger.asp?journalID=125 Tabletop accessories include bread boards or baskets; charger plates; cheese bowls or shakers; napkin rings and dispensers; oil/vinegar cruets; salt-and-pepper mills or shakers; ramekins; serving trays; sign holders; condiment squeeze bottles; thermal beverage servers; wine buckets and stands; creamer and sugar holders; votives or candlesticks; electric table lamps; and more. Tabletop accessories are available in a variety of materials, from wicker and wood to glass and plastic or metals with mirror finishes in brass, copper, gold or silver tones.  Salt-and-pepper shakers, creamers, sugar bowls, sauce boats, coffee servers and vases are usually made of china, glass, or stoneware in the same textures, colors and patterns as dinnerware. Eclectic shapes, such as “origami-inspired” plates with projecting corners, tilted-square wine buckets and spiral wire-bound condiment caddies; lend new visual interest to tabletops.  Brushed stainless steel, however, represents a growing trend. Tabletop accessories keep dinning necessities at hand.  They also add decorative touches that help to differentiate operations from their competitors. Providing dressings, sauces, and other seasonings in tabletop servers, gives diners a sense of participation in the preparation of meals. Many owners look to set themselves apart from their competition with the tabletop accessories.  It is one of the most important aspects of a restaurant because the table is the first thing a guest will see. Spoilage can become a problem if the containers are not regularly emptied and thoroughly washed.   DOUGBALL@SERVU-ONLINE.COM(Doug Ball) http://www.servu-online.com//blogger.asp?journalID=124 http://www.servu-online.com//blogger.asp?journalID=124 Mon, 19 Mar 2007 13:19:00 GMT http://www.servu-online.com//blogger.asp?journalID=124 Early blenders were generally simple in style until about a decade ago, when the manufactures began to experiment with jar and blade designs.  Blenders are typically used to produce mixed drinks, such as smoothies and shakes. They are sometimes used in food preparation.  Blenders have a single blade assembly at the bottom of their mixing containers.  Portable immersion blenders have a removable blade affixed to their shafts, and end-users can use them with any food container.   Food processors offer operators a quick and efficient method of cutting foods, usually produce items, by using interchangeable blades or discs to slice, shred, blend or grind products.  A “blixer” is a hybrid of a blender and a mixer, with the same design as a food processor, but such units run at speeds of up to 3,450 rpm, compared to a maximum speed of 425 to 1,725 rpm for regular food processors.  Typical applications include emulsifying or liquefying foods without aerating or foaming the product, leaving them suitable for making soups, sauces and purees. Blenders have either one-, two-, or variable-speed configurations and motors ranging from ½ hp to 3 hp.  Food processors usually come with a basic set of slicing/cutting blades.  Many blenders now available come equipped with LCD controls and programmable settings to mix drinks.  Large-size drinks require large-size blender jars, while sauces prepared in the back of the house do best with smaller models.  Certain blender units, designed with coffee and smoothies shops in mind, have timers that allow staff to work with customers while drinks are mixed.  Food Processor motors range from ½ hp to 1 hp because they run at lower speeds than blenders.  Blixers typically include see-through lids that allow for easy addition of ingredients.  dougball@servu-online.com(Doug Ball) http://www.servu-online.com//blogger.asp?journalID=116 http://www.servu-online.com//blogger.asp?journalID=116 Mon, 15 Mar 2007 15:43:00 GMT http://www.servu-online.com//blogger.asp?journalID=116 Slicers feature a rotating blade on a movable carriage in either a gravity-fed angled or spring-loaded upright configuration.  Angled models are designed to drop slices directly onto a receiving table, while upright slicers commonly use a lever arm to stack products in various patterns.  Manual versions require unit staff to move the carriage, while automatic models use a motor.  Vegetable cutters are built with a slower RPM and razor-sharp blades to retain the cell structure of the product, which extends shelf life and guarantees a superior end-product.  End-users can choose from a variety of discs to replicate virtually any hand-cutting style. Since slicers help guarantee portion sizes; they are extremely useful in controlling food costs.  In addition, slicers present the dual benefit of cutting both faster and potentially more safely than knives.  Product temperature does affect the quality of the slice.  For this reason, end-users should take note of the product temperature range at which they get their best quality slices.  To reduce cross-contamination fears, some high-volume operations, such as delis, will look to employ two slicers, one for meats and another for cheeses. End-users should reserve slicers only for deli meats and cheeses, as well as fruits and vegetables.  Both deli meats and cheese should be sliced cold, with unsliced portions returned quickly to refrigerated storage, as cross-contamination can occur at 40’F or warmer.  A slicer constructed out of aluminum can be more likely to collect scratches and pits in the casting that can collect pathogens.  Stainless steel works well and decreases the odds of contamination.  To best maintain food safety, a slicer blade and table should be thoroughly cleaned before switching to any foods that will be eaten raw.  Machines should also be cleaned and sanitized after each use.  The most efficient use of a slicer is to pre-portion foods in larger quantities, reducing the number of times a unit must be disassembled for cleaning. dougball@servu-online.com(Doug Ball) http://www.servu-online.com//blogger.asp?journalID=118 http://www.servu-online.com//blogger.asp?journalID=118 Mon, 14 Mar 2007 13:32:00 GMT http://www.servu-online.com//blogger.asp?journalID=118 Available in a number of sizes for countertops or as stand-alone equipment, ice machines produce different ice products including cubes of different sizes and configurations as well as flaked, crushed, or nugget ice.  Some machines sit on top of the soda dispensers and feed ice directly into their ice storage bins.  Typically used in self-serve situations, such unit eliminate the labor needed to fill bins manually while guaranteeing that customers have ice available to them during service periods.  Larger ice-production systems include specially designed dispensers that load ice directly into buckets and carts.  Nugget ice is an increasing popular option since more consumers say they prefer it, and it can provide bottom-line benefits because it is slower to melt than flaked varieties and also uses less water and electricity than cubed ice. Operators can choose air, water or remote air-cooled condensing units.  Appropriate configuration greatly helps control energy costs.  Air-cooled condensers, requiring no additional water for cooling functions, operate best in environments where ambient air temperatures do not exceed 80’F.  In Hotter environments, operators may install remote air-cooled condensers on a roof, simplifying cleaning, and maintenance requirements and reducing demands on air-conditioning systems.  When rooftop units are not an option and temperatures exceed 80’F, operators can employ self-contained water-cooled condensers.  However, these require separate plumbing connections and can cost more to operate in water and drainage fees. Most ice makers can be serviced from the front for easier maintenance and some have “stay-open” doors or bin lids that slide out of the way for easy access to their contents.  Seamless design in bins ensures ease of product removal and cleaning.  Many bins include ice scoop holders, a centrally located ice “drop zone” to fill bins efficiently, and the thermostats or infrared sensors to indicate storage conditions. DOUGBALL@SERVU-ONLINE.COM(DOUG BALL) http://www.servu-online.com//blogger.asp?journalID=119 http://www.servu-online.com//blogger.asp?journalID=119 Mon, 14 Mar 2007 13:32:00 GMT http://www.servu-online.com//blogger.asp?journalID=119  Pour-over, automatic and satellite brewers are designed to yield traditional “American-Style” coffee.  These brewers drip heated water over coffee grounds in a filter.  Pour-over models require manual filling of water reservoirs, while automatic urns and satellite brewers connect to a water line.  One type of urn holds heated water in a separate chamber until the brew button is pushed, while another uses a heat exchanger.  Some coffeemakers have heated plates below glass or metal decanters, while others dispense brewed coffee into insulated thermal or airports to keep the beverage warm.  Freestanding, insulated urns hold up to 5 gals of coffee and free up coffeemakers to make additional product while allowing service elsewhere.  Some coffee urns have heating systems that measure the temperature of the coffee and increase heat as needed.  Manual brewers, such as French presses, are intended for tableside use.  Espresso-makers use a pressurized water spray to extract brewed beverages quickly.  These machines can also include separate generators that direct steam through a wand into a separate container of milk to make cappuccino. End-users can program higher-end espresso-makers to brew several different types of coffee automatically.  Similarly, operators can order systems that utilize RFID chips embedded in coffee production equipment that networks the components (from grinder to brewer, for example) to brew the drink.  Some manufactures offer decanter “timer” attachments that allow staff to show the time a pot of coffee was brewed.  dougball@servu-online.com(Doug Ball) http://www.servu-online.com//blogger.asp?journalID=117 http://www.servu-online.com//blogger.asp?journalID=117 Mon, 14 Mar 2007 13:32:00 GMT http://www.servu-online.com//blogger.asp?journalID=117 Both planetary mixers and vertical cutter/mixers blend dough and batter, or slice, shred or cut food. Cutter/mixers are usually made from stainless steel with a bottom-mounted motor that drives a mixing shaft and a tilting bowl with a pouring lip for easy dispensing of product.  Covers are often made of high-impact, see-through plastic.  For safety, an interlock prevents most units from operating when their covers are open or bowls are tilted.  Some planetary mixers are made from heavy-duty cast iron; more-expensive models have stainless steel exterior. Cutter/mixers come with a sealed, solid-state motor, timer, blade attachments and strainer basket.  Planetary mixers include stainless steel mixing bowls and cast-iron bowl adapters that accommodate several sizes, as well as a bowl guard for safe operation.  An attachment hub accommodates mixing tools. Vertical cutter/mixers can make various types of dough and batter, and can also be used to make coleslaw, crush ice, chop hamburger, blend mashed potatoes, or make mayonnaise and sauces.  Planetary mixers can whip, blend, or mix various types of dough and batter and, with additional cutting or grinding attachments, make the same products as a vertical cutter/mixer. Planetary mixers are most often found in bake shops and pastry kitchens, although they are useful for eliminating hand-mixing of other items.  Vertical cutter/mixers can perform the functions of a food blender on a larger scale, as well as do some rough cutting of salads and vegetables. dougball@servu-online.com(Doug Bal) http://www.servu-online.com//blogger.asp?journalID=122 http://www.servu-online.com//blogger.asp?journalID=122 Mon, 14 Mar 2007 13:31:00 GMT http://www.servu-online.com//blogger.asp?journalID=122 Restaurant or café ranges handle light-duty applications.  Heavy-duty ranges have similar features but are constructed of sturdier materials that allow them to stand up to higher volumes and heavier pots and pans.  Operators can have heavy-duty models configured and customized as island suites.  A variety of specialty ranges-tabletop, stockpot, Chinese, taco-are custom models created for specific applications. Ranges are available with up to two ovens underneath.  The size of the oven(s) is usually based on that of baking sheets (18” X 26”).  One manufacturer offers a line for smaller operations that is just 12” wide.  Manufacturers construct heavy-duty models in sections, which leads many professionals to refer to them as sectional or modular ranges.  They also come with up to six burners, while restaurant models can have up to 10 to 12.  Some models are available with individual, lift-off, polished-steel top grates and variable-size, multi-point gas connections.  Others offer a stainless-steel front, sides and stub back.  Numerous options and designs make ranges flexible enough to offer features like a variety  of cook-tops, overhead salamander broilers, and fryer units.  The four most common varieties of ranges are open-burner, hot tops, griddle tops and graduated hot tops.  Griddle tops, range in size from 11” up to 72” wide.  A fifth type of top, a French hot plate, comes mostly with electric ranges.  In some units, components are removable for easy cleaning, the burner box can be insulated for maximum efficiency and heavy duty baffles specified to help ensure an even heat flow.  Many models are available with open-top or step-up burners, a full-width or graduated hot top, and/or a full-width griddle or charbroiler.  Other options include a variety of sizes of shelving such as a stainless-steel tubular high shelf or double-high shelf, a salamander-broiler or cheesemelter.  A rearward-extending flue riser is also available to increase the overall depth of a range to match an existing deep cooking battery.  One range line features ceramic fire bricks under the griddles and hot tops that retain heat for faster recovery, better energy savings and increased productivity.  At least one range line features two-piece porcelain-coated lift-off burner heads that clean up easily and help maintain cooking efficiency. A range top is almost always the most used piece of equipment in any kitchen.  With it, cooks, boil, simmer, deep-fry, sauté, braise and hot-hold foods. dougball@servu-online.com(Doug Ball) http://www.servu-online.com//blogger.asp?journalID=121 http://www.servu-online.com//blogger.asp?journalID=121 Mon, 14 Mar 2007 13:31:00 GMT http://www.servu-online.com//blogger.asp?journalID=121 These items support pizza making and serving, and include dough boxes, rolling pins, dockers, pans, perforated disks or screens, racks, cutters, and knives. Dough boxes are most often made of rigid polycarbonate with radius corners and rounded edges.  Dough dockers have a 1 ¾”-diameter plastic barrel “I” in-which stainless-steel pins for even heat conductivity are embedded.  All-plastic dockers also are available.  Bubble poppers can be all-aluminum poles with one curved end and one pointed end or a stainless-steel rod on a wooden handle.  Rolling pins frequently have a polished aluminum barrel, wood handles and an interior plated steel rod with stainless-steel threaded acorn nuts on the ends. Deep-dish pans, made of 14-to 18-gauge aluminum or black, have either straight sides for stacking or are somewhat angled and can be nested, depending on the final pizza shape desired.  Aluminum separator plates allow operators to stack deep-dish pizzas for proofing.  Pizza operators that bake in conveyor ovens can choose between solid 14-to 18-gauge aluminum pizza trays or perforated pizza dishes on which to place their sheeted dough.  Generally, operators should use pizza pans to display and serve pizza, while pizza screens, which can withstand higher temperatures, are optimal for cooking the product.  Pizza screens are round discs with a wire mesh that allows heat to rise and cook the pizza evenly through the screen. To aid in safe removal of hot pans, 8” tempered-steel pan grippers can be used to grasp shallow pans.  For pizzas baked directly on oven hearths, peels made of wood or aluminum are used.  Pizza wheel blades are made of either stainless of high-carbon steel, with wood, polypropylene or one-piece molded aluminum handles.  Some models allow round blades to be replaced.  A rocker-type knife has a high-carbon or stainless-steel blade with a rounded edge; sealed polypropylene handles help to ensure safe handling; or operators can choose a “T-handle” rocker knife made from a single piece of stainless steel on which the top edge folds to form a gripping surface. Pizza supplies keep prep and portioning processes organized and, with the addition of a makeup table, ensure staff to make and bake pizzas quickly to order in a variety of sizes. Since many different types of items perform the same task in the preparation and production of pizza, operators should tailor their pizza equipment and pizza supply selections to the style and volume of their business. Many items are dish-washer safe, but pizza pans and screens should be hand-washed and scrubbed in hot water.   dougball@servu-online.com(Doug Ball) http://www.servu-online.com//blogger.asp?journalID=123 http://www.servu-online.com//blogger.asp?journalID=123 Mon, 14 Mar 2007 13:30:00 GMT http://www.servu-online.com//blogger.asp?journalID=123 Walk-in refrigerators and freezers may be pre-engineered (or prefabricated) in standard or customized sizes or built into kitchens.  They may be located inside or outside a facility, built with or without floors, and may contain in-place or remote condensers. Most walk-in boxes, given their cold holding storage functions, are made using prefabricated panels with urethane insulation sandwiched between aluminum, stainless steel, and other “skin” materials such as high density urethane or fiberglass.  Manufacturer’s rate panel insulation with an “R-value” and most major manufacturers’ panels are rated around R-30, which requires about 4” of insulation.  Panels are also available with 5” or 6” of insulation with higher R-values.  Panels are mass-produced in standard sizes, normally 1’, 2’, and 4’ in width, and heights of 7 ½, 8 ½ and 9 ½... Quality door designs are vital to the effective use of walk-ins, as doors receive the manumum stress during use.  Rigid, reinforced doorframes and heavy-duty hinges provide maximum durability.  Swing-out doors in widths of 24” to 34” are available and may be left- or right-hinged.  Sliding doors are also available for walk-ins.  Deadbolt locking handles are standard on many models.  Inside door releases are a standard safety feature that operators can specify as a push-bar for hands-free operation. Walk-ins are available with self-contained refrigeration systems, in which the evaporator coil and compressor/condenser are mounted together on a frame, interconnected with pre-charged refrigeration lines and mounted on a ceiling or sidewall. An air-circulation system that allows a walk-in to draw in cold outside air when the exterior temperature is colder than the interior box temperature is available to supplement a unit’s compressor.  Another option is a pressure relief valve designed to eliminate the slight vacuum created when warmer air enters a walk-in and expands when the door is closed, which can make it difficult for staff to open a unit. Walk-in refrigerators and freezers are primarily used to chill or freeze and safely hold large quantities of both raw and cooked products to support daily production activities and preserve an inventory. dougball@servu-online.com(Doug Ball) http://www.servu-online.com//blogger.asp?journalID=120 http://www.servu-online.com//blogger.asp?journalID=120 Mon, 6 Mar 2007 23:44:00 GMT http://www.servu-online.com//blogger.asp?journalID=120 Air curtains keep two environments seperate by preventing the intrusion of flying insects, dust, and other airborne contaminants and by keeping inside conditioned or heated air untainted by outside air Air doors create an invisible air seal generated by high-efficiency, direct-driven centrifugal fans that compress air inside the unit and release it through a directional nozzle outlet with a pressure designed to be powerful enough to stop winds up to 25 mph.  An air curtain, used for repelling flying insects, requires a higher velocity of air than one designed for environmental preservation. Air curtains are available with adjustable air velocities and operators can purchase them unheated or equipped with electric, steam, or hot-water heating units.  Industrial models are available with gas-fired heating options.  Air curtains repel houseflies and other pests, helping to eliminate potential exposure to diseases.  The FDA specifically recommends the use of air curtains for the exclusion of insects.  Several states have additionally enacted legislation regarding the mandatory installation of air curtains at specified openings in food production facilities. dougball@servu-online.com(doug ball) http://www.servu-online.com//blogger.asp?journalID=114 http://www.servu-online.com//blogger.asp?journalID=114 Mon, 21 Feb 2007 19:56:00 GMT http://www.servu-online.com//blogger.asp?journalID=114 Microwave ovens cook, defrost, self-steam, and reheat foods.  Operators mostly use them with other types of cooking equipment to speed production and help keep ambient kitchen temperatures low.  Commercial microwave ovens can differ significantly from their household counterparts in terms of durability, technology, controls, and capacity. Taverns, casual-theme restaurants, banquet halls, hospitals, nursing homes and hotels use microwaves to defrost and rapidly bring foods back to the proper serving temperatures.  Many operators locate their microwaves near a form of refrigeration.  This allows them to take pre-portioned and packages food items and bring them up to a proper serving temperature in such a manner that minimizes the customers wait times.  Convenience-store foodservice operations employ microwaves to prepare frozen packaged products.  Some end-users also use microwaves to steam seafood and vegetables.  In general, microwave ovens tend to work well with any foods that are high n moisture. Microwave ovens do not require hoods, which can translate into a cost savings for the operator. Instead of holding food items at a specific temperature for extended periods of time, operators can pre-portion and package them and use their microwave ovens to rethermalize them in a relatively short period of time.  Thus, minimizes the risks associated with holding foods and helps provide a hotter, fresher product to the customer. dougball@servu-online.com(Doug Ball) http://www.servu-online.com//blogger.asp?journalID=115 http://www.servu-online.com//blogger.asp?journalID=115 Mon, 21 Feb 2007 15:14:00 GMT http://www.servu-online.com//blogger.asp?journalID=115 When selecting bar stools, one of the essential decisions is whether to choose bar stools with backs or backless bar stools. Some people choose bar stools based on looks alone, which is fine if the bar stools will be used for occasional seating purposes. However, if the bar stool will be used daily, it is a good idea to weigh the pros and cons of both backless bar stools and bar stools with backs. Backless bar stools typically weigh less than bar stools with backs. This may not be a major concern if you are looking to purchase a pair of bar stools for your home bar, but for those with restaurants or bars, it can be a big deal. Due to their lighter weight, backless bar stools are much easier for patrons and employees to move. This may be important if you would like your restaurant or bar to foster an atmosphere where your patrons will feel comfortable moving around to talk to people all around them. Light-weight backless bar stools work especially well in bars for this reason. Choose bar stools with swivel seats and your patrons will not have to leave their bar stool to achieve further mobility. One negative to backless bar stools is that they can cause back pain for people who sit in them for longer than a few minutes. Even people who have no back issues will generally find it uncomfortable to sit in a backless bar stool after more than an hour or so. Another disadvantage of choosing backless bar stools is their rather plain look. Many bar stools with backs have decorative features on the seat back, often making bar stools with backs more visually appealing. Ultimately, the decision to purchase bar stools with backs or backless bar stools will be unique for each home, bar or restaurant. (Sarah Wilson) http://www.servu-online.com//blogger.asp?journalID=113 http://www.servu-online.com//blogger.asp?journalID=113 Mon, 30 Nov 2006 19:37:00 GMT http://www.servu-online.com//blogger.asp?journalID=113   Tilting skillets are large frying pans with deep sides and an attached lid. They can be tilted at least 90 degrees from the normal horizontal position for emptying cooked foods. The tilting action also makes cleaning the skillet easier. Tilting skillets are used to fry, grill, braise and simmer large quantities of food. They are either electric or gas, have an electric thermostat and a temperature range of 100°F to 450°F. A second thermostat disables the power circuit if the temperature exceeds 460°F. The skillet is heated from the bottom by either resistant heating elements or a series of gas burners. Heat is evenly distributed, covering the entire bottom of the pan. In addition, the pan handles stay cool while cooking. The tilting mechanism can usually be locked in any position. On some models, the tilting feature may have a safety switch that engages if the skillet is hot or on. The skillet’s balanced design and self-locking tilt permits it from accidentally spilling. A few things to remember: Always make sure the heating element is turned off before tilting and never leave the heating element turned on when the skillet is empty.   Source: www.tpub.com customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=112 http://www.servu-online.com//blogger.asp?journalID=112 Mon, 29 Nov 2006 18:26:00 GMT http://www.servu-online.com//blogger.asp?journalID=112   Dough rollers and sheeters can automatically roll out dough balls, turning them into thin discs with a desired specific thickness and diameter ready for toppings. The rollers and sheeters come in many different sizes and can quickly produce pizza dough circles with a range of 7½ to 18 round. They contain easy handle adjustments for precise dough thickness. Dough rollers are perfect for rolling out pizza, calzones, fococcia, roti, pita bread and flat bread. Dough sheeters are not only great for producing pizza and calzones, but also pie crusts, pita bread, tortillas, pastries, danish and puff pastry. These heavy duty machines contain safety sensors for automatic shutoff and the drive mechanisms are isolated from the roller areas. Spring loaded scrapers can be removed for easy cleaning. The dough roller functions with a convenient all-in-front operation. It contains a large hopper that is able to handle large pieces of dough. The dough sheeter, on the other hand, operates from the side or the front. Its synthetic rollers eliminate gooey dough build-up. The compact design of both the dough roller and dough sheeter is ideal for use in restaurants with limited space and their maintenance free drive operation makes rolling out dough easy!   Source: http://www.smrset.com customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=111 http://www.servu-online.com//blogger.asp?journalID=111 Mon, 28 Nov 2006 21:02:00 GMT http://www.servu-online.com//blogger.asp?journalID=111   The electric spiral potato cutter is perfect for turning potatoes into thin, spiral-shaped fries. You don’t even have to peel the potato before you put it in the machine! Just load a potato and turn the screw drive. The potato cutter releases easily and retracts for immediate reloading and its preset drive depth protects the blades from coming into contact with its metal parts. This heavy duty, durable appliance mounts securely on any flat surface and works for either left or right-handed operators. It’s easy to remove when you’re ready to clean it. Just loosen the mounting nut and slide it out. This long lasting potato cutter is also NSF (National Sanitation Foundation) approved. Your customers will love the flavorful fried potato spirals it produces whether it’s used for your restaurant, bar or lounge.   Source: www.nemcofoodequip.com customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=110 http://www.servu-online.com//blogger.asp?journalID=110 Mon, 21 Nov 2006 20:52:00 GMT http://www.servu-online.com//blogger.asp?journalID=110   Just as you have to season certain cookware to maintain the finish, you must also season cast iron skillets. You can cook a variety of different foods in a cast iron skillet, whether on the stovetop or in the oven. It is extremely durable, long lasting and evenly distributes heat. Cast iron has a natural non-stick surface and if food sticks to your pan, it needs to be seasoned. The surface of cast iron is porous and by seasoning it, you are filling and smoothing the surface of the skillet. The more times you season your cookware, the more stick resistant it becomes. To season a cast iron skillet, you must first wash, rinse and then dry it with paper towel. Wash the skillet in hot, soapy water. Do not let the skillet sit in the dishwater. Next, grease the inside surface with either a light coat of vegetable oil or solid shortening. Then, place the greased skillet in a preheated oven at 350ºF for an hour. Remove the skillet and let it cool before storing it. Never put your cast iron skillet in the dishwasher or store it without drying it thoroughly because it will rust. If you plan on cooking foods that have high acid content such as tomatoes, make sure the skillet has been seasoned several times beforehand or the skillet will corrode. By caring for your cast iron skillet properly, it will provide you with a lifetime of great cooking. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=109 http://www.servu-online.com//blogger.asp?journalID=109 Mon, 21 Nov 2006 20:49:00 GMT http://www.servu-online.com//blogger.asp?journalID=109   The multi-purpose warewasher can wash up to twenty racks per hour. It is ideal for washing glassware, plates, flatware, and blender containers with a maximum height of 11 inches. The body is constructed of long-lasting stainless steel and insulated with double-walled panels for low heat and suppressed noise level. It is compact for easy placement on a countertop, stand or mobile cart. This warewasher features revolving upper and lower wash/rinse arms made of fiberglass that clean all dishes efficiently. Its built-in automatic detergent pump and rinse additive pump ensure great results every time. The fill and water level is automatically regulated in the wash tank and individual thermometer gauges control both wash and rinse temperatures. Independently operated heating components alternate between booster and wash tank, lowering amperage consumption and reducing overall energy costs. An internal screen protects the motor-pump and a safety switch on the door allows for the warewasher to be interrupted. This warewasher also features a vertical control panel for easy access and technical maintenance. The multi-purpose countertop warewasher would be the perfect addition to any commercial kitchen. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=108 http://www.servu-online.com//blogger.asp?journalID=108 Mon, 16 Nov 2006 20:33:00 GMT http://www.servu-online.com//blogger.asp?journalID=108   Stainless steel worktables can withstand heavy everyday use and they are easier to clean than most other types of worktables. Unlike tables made of materials such as wood, aluminum, plastic and ceramic, stainless steel tables are highly resistant to corrosion, odors, stains and rust. The thickness of stainless steel is measured by its “gauge”. A smaller number means a thicker sheet of stainless steel. The factors that determine a table’s strength are welding, bracing, and the reinforcing of its shelves and tops. There are many different accessories that can accompany worktables. Backsplashes prevent liquids from spilling back behind worktables. Undershelves and overshelves increase kitchen storage space and keep items off of the floor. Shelves held to the table legs with clamps eliminate nuts and bolts and allow height adjustments. Drawers can be used for storing cooking utensils and other small items. Other accessories may include a built-in sink and faucet, enclosed bases with sliding or hinged doors, pot racks and cutting boards. Casters may be attached to the table legs for easy transport. Worktables can be designed to fit any work space and modified to meet your commercial kitchen needs. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=107 http://www.servu-online.com//blogger.asp?journalID=107 Mon, 15 Nov 2006 19:24:00 GMT http://www.servu-online.com//blogger.asp?journalID=107   The most common kitchen shelving is flat or wire shelving. Though it is takes longer to clean, wire shelving is sturdy enough to hold heavy items and air is well circulated around food products. Flat, solid shelving is also sturdy and can hold various product loads depending on the thickness of the shelf. They can prevent spills from leaking down below which could lead to contamination. However, air is not circulated as well among food products on flat shelving. Embossed shelving contains ridges that are imprinted in the surface. The ridges raise food products up off the surface for better air circulation. Slotted shelving circulates air well, but the slots also permit spilled liquid to leak below. Many solid shelves have a lip around the edges to prevent this from occurring. Something you may want to keep in mind when looking for kitchen shelving is how complicated it may be to clean. If you want a shelf that requires minimal cleaning, you may not want to choose one with tight crevices. Also, wire shelving will take longer to clean than flat shelving. It is best to purchase shelving with a NSF (National Sanitation Foundation) label for certified, sanitary protection. Choosing the type of shelving material you like best will also be a factor in your decision. Stainless steel is non-corrosive and lasts a long time without chipping. Polypropylene, as well as epoxy coated shelving, is resistant to most acids, chemicals and damp environments. Epoxy coated shelving is also impervious to rust and corrosion. Chrome has a high gloss finish that is durable and resistant to rust and corrosion. It is ideal for dry storage. A good choice of shelving will allow you to utilize the area you have and allow you more space to store items. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=106 http://www.servu-online.com//blogger.asp?journalID=106 Mon, 15 Nov 2006 14:48:00 GMT http://www.servu-online.com//blogger.asp?journalID=106   Every business should have smoking receptacles either inside, outside or both, depending on its smoking policies. When cigarette butts are dropped on the ground after use, environmental problems can arise. The fibers within a cigarette filter are not biodegradable and break down very slowly. Cigarette butts are also easily carried by wind and rain and can end up in the hands of small children or in the mouths of wildlife. People sometimes use trash receptacles to snub-out burning cigarettes and then drop them on the ground at the base of the trash receptacle for someone else to pick up. It is important for businesses to have receptacles that are specifically used for cigarettes and separate receptacles that are used for trash.      Smoking receptacles conceal unsightly cigar and cigarette butts. There are many different types of smoking receptacles including wall mount, floor standing and table top models. Polyurethane smoking receptacles will not melt or burn. A four gallon pail will hold over 3,000 extinguished cigarettes and is removable for easy cleaning.      Aluminum smoking receptacles are weatherproof and fireproof. A built-in snuffer actually extinguishes cigars and cigarettes as they fall through the receptacle opening.           Smoking receptacles may be tied down for security purposes. Receptacles with a keyhole cigarette slot opening discourage unwanted trash and prevent the elements from getting inside. Smoking receptacles create a nicer appearance and are virtually maintenance-free, unlike sand urns which tend to collect trash and rainwater. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=105 http://www.servu-online.com//blogger.asp?journalID=105 Mon, 14 Nov 2006 13:33:00 GMT http://www.servu-online.com//blogger.asp?journalID=105   Holloware can give your restaurant a look of style and elegance. Holloware pieces may include teapots, pitchers, sugar bowls, plates, gravy boats, sherbets, trays, and coffee and tea services. You may want to choose a pattern that coordinates with your flatware. The price of holloware depends on the size, weight, the amount of metal, and the intricateness of the design. Proper care should be utilized when you are finished serving with holloware. Food should be removed promptly. Wash holloware with a mild dish detergent and dry it off right away. Occasionally restore the luster with silver polish. When storing holloware, wrap the pieces in a tarnish-preventive cloth and keep them away from air. After using your holloware over an extended amount of time, small scratches known as patina may form. Patina is considered part of their charm and the scratches should not be polished away. This darkened film is produced by oxidation on the surface and it often esteemed as being of ornamental value.   Source: http://tx.essortment.com customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=103 http://www.servu-online.com//blogger.asp?journalID=103 Mon, 14 Nov 2006 13:27:00 GMT http://www.servu-online.com//blogger.asp?journalID=103   Wine must be stored properly in order for it age well. Wine racks don’t affect the flavor of the wine; the way wine is stored affects the flavor. It should be stored horizontally so the wine keeps the cork wet and therefore airtight. Oxygen is the wine’s worst enemy and if the cork dries out and shrinks, oxygen can enter the bottle and oxidize the wine. Store wine in a pantry or basement where it will stay consistently cool in a dark place with the temperature at about 55 degrees Fahrenheit. Wine should not be stored in the kitchen because strong odors can affect the taste of the wine. You should never store wine on top of a refrigerator because it will spoil the wine. The motor of the refrigerator will make the wine warm and the refrigerator’s vibrations will agitate the wine. There are several different types of wine racks made of various materials. Wine racks made of metal make it possible to see the label of the wine and the racks are likely to fit in narrow spaces. Wooden cube wine racks are sturdy and stackable. Smaller countertop wine racks enable customers to view different kinds of wines on display. Wine racks made of wrought iron have a traditional look with their graceful curves and lines. Chrome or steel wine racks are perfect for more modern business furnishings. Hanging wine racks are an easy way to store unopened wine temporarily while large compartment wine racks can be used to store wine for long periods of time. Keep your wine safe and avoid profit loss by storing it correctly.   Source: http://ezinearticles.com customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=102 http://www.servu-online.com//blogger.asp?journalID=102 Mon, 14 Nov 2006 13:26:00 GMT http://www.servu-online.com//blogger.asp?journalID=102    Anti-fatigue mats were made to reduce fatigue caused by prolonged standing on hard surfaces and provide better comfort for your legs and back. They are made from various materials including rubber, vinyl and wood. These softer floor coverings reduce symptoms of tired feet while greatly reducing slips and falls on slippery floors. Many anti-fatigue mats are resilient regardless of temperature and very easy to clean. Full drainage mats work well for frequent spills and standing water. Mats with larger holes allow liquids and debris to pass through them. In drier work and traffic areas, a mat that offers moderate drainage is sufficient. Mats with a raised knob top surface provide anti-slip protection. Others allow some anti-fatigue value while allowing carts to roll over mat runners. Some anti-fatigue mats have beveled edges to prevent trips and falls while others have connective edges that join multiple mats to cover large work areas. Their built-in connectors keep mats locked together. Many mats can be cut down to size with scissors. Some are reversible for extended service life. There are two main types of anti-fatigue mats; general purpose and grease proof. General purpose mats work well for bars, service areas, work stations, food preparation areas and non-grease areas. Grease and oil, the primary contributors of rubber deterioration, break down mats and shorten service life. Grease resistant mats are good for cooking lines, near fryers or any other industrial area where grease and oil present a problem. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=101 http://www.servu-online.com//blogger.asp?journalID=101 Mon, 14 Nov 2006 13:23:00 GMT http://www.servu-online.com//blogger.asp?journalID=101   A vacuum cleaner is one of the most important cleaning tools and you’ll want to find the one that’s best suited for you and your bar or restaurant. There are many different types of vacuum cleaners to choose from depending on what type of floor you’ll be cleaning, how powerful a machine you want, and how much time you spend cleaning. Listed below are a few types of vacuum cleaners:   Commercial uprights work well for cleaning carpets and bare floors because of their powerful motor and versatility. They’re easy to transport and store away because the whole piece of equipment is one unit. If you’re often vacuuming large areas, you may want to find one that is lightweight given that you must push and pull the entire machine while you’re vacuuming. Most uprights have a hose and tools onboard that are used for hard-to-reach places and cleaning furniture. Some feature a motor fan that can handle foreign objects that may be sucked up, such as paper clips, screws and staples, which eliminates the need for magnets on the vacuum.   Canister vacuum cleaners come in two separate pieces that are connected together with a long hose. As you vacuum, you pull the machine behind you. These vacuums are able to clean bare floors, stairs, drapes, blinds, upholstery and furniture. They are less effective on wall-to-wall carpeted areas. Canister vacuum cleaners work well for those hard-to-reach places. They feature many accessories similar to uprights, including an attachment that allows you to clean carpets. Some include a shoulder strap for easier transport.   Wet/dry uprights and canisters are perfect for both wet and dry operations. They are versatile enough to vacuum up large areas whether it’s a sizeable puddle of water or a pile of sawdust. They feature a long cord along with a squeegee nozzle, upholstery tool, and carpet and floor crevice tool. Wet/dry vacuums are able to clean hardwood floors, linoleum, tile and other types of floors.   Cordless vacuums are convenient for areas where there are few electrical outlets or none at all. They feature a rechargeable battery pack that runs for a continuous 15 minutes. A wall mounted charging stand makes it easy to recharge. Cordless vacuums have a large capacity dust cup and do not require paper bags. Although their suction power is not as powerful as upright and canister vacuums, they are lightweight and capable of cleaning carpets and bare floors.   Wet/dry sweepers with cleaning wipers do not require a cord or a battery. You can pull them out quickly to sweep up wet or dry debris from carpets and bare floors. They can reach under furniture and appliances and the wipers are easy to clean after use. The suction is not powerful enough for heavy duty cleaning, but they work well for picking up crumbs and small messes.   Bristle sweepers have the same features as wet/dry sweeper, yet they contain bristle brushes instead of wipers. They can reach under furniture and appliances with ease and they come with a comb you can use to extract lint from the brush.   customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=100 http://www.servu-online.com//blogger.asp?journalID=100 Mon, 14 Nov 2006 13:22:00 GMT http://www.servu-online.com//blogger.asp?journalID=100   The type of juicer you use to squeeze juice from fruits and vegetables depends, for the most part, on the types of produce you plan on juicing and the speed of juicer. The texture of the produce is significant as well. For example, vegetables are fibrous and tougher to juice because of their rigid cell walls. They require more aggressive juicers unlike fruits that have softer cell walls. The speed of an electric juicer is important to the outcome of the juice extracted. Juicers that function at faster speeds allow more air to combine into the juice and oxidize its nutrients. Juicers that function at slower speeds extract juice out of fruits and vegetables without lowering their quality of healthy elements. Just to name a few, centrifugal juicers operate with a blade and a filter to separate juice from pulp. They spin at high speeds and force the juice through the filter while keeping the pulp inside the machine with a strainer basket. Centrifugal ejection juicers are similar to centrifugal juicers except the sides of the basket are slanted. Because of this feature, there is no need to stop the juicer and empty it out, making it easier to clean. Both juicers are good for juicing most fruits and vegetables. Manual press juicers produce a pulp free juice by using pressure. The produce must first be shredded before it is pressed. This pressing method causes the least oxidation. These juicers work especially well for soft fruits.   Source: http://ezinearticles.com customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=99 http://www.servu-online.com//blogger.asp?journalID=99 Mon, 14 Nov 2006 13:18:00 GMT http://www.servu-online.com//blogger.asp?journalID=99   Several food borne illness cases have been linked to contaminated ice. Pathogens such as Salmonella and E. coli are capable of passing on to customers through water sources and human hands. To help prevent such contamination from occurring, routine practices should be performed such as frequent hand washing before scooping ice and only touching the handle of the ice scoop. Also, regular maintenance should include changing ice machine filters and deliming the ice bin. This eliminates minerals from accumulating. Cleaning and sanitizing kills microbial growth that tends to build up inside ice machines. Using a dry paper towel on damp surfaces also prevents mold. Unpackaged food should not be stored in ice. Ice that is used to store packaged foods should not then be eaten or served to customers. A few ice machines today are treated with Microban®, which inhibits the growth of mold and bacteria. However, Microban® protection is not a substitute for sanitation practices.   8 Rules employees should follow to prevent ice contamination… 1. Wash hands before scooping or dispensing ice. 2. Use a scoop that is designated only to scoop ice. 3. Touch only the handle of the ice scoop. 4. Store the ice scoop (handle up) near the ice machine in a protected manner. 5. Regularly clean and sanitize the ice scoop. 6. Do not store any food or beverages in or on top of the ice bin. 7. Close the ice bin lid when not in use. 8. Report ice machine malfunctions to a professional immediately.   Source: http://www.dmaonline.org customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=98 http://www.servu-online.com//blogger.asp?journalID=98 Mon, 14 Nov 2006 13:15:00 GMT http://www.servu-online.com//blogger.asp?journalID=98 Microban® Protects Foodservice Products Microban® Product Protection reduces the growth of stains, odor causing bacteria, mold and mildew on cutting boards, countertops, slicers, shelving and other surfaces that can become saturated. When mold comes in contact with a cutting board, for example, Microban® penetrates the cell wall of the microorganism and disrupts cell functions, disabling growth of infectious microbes. It even protects in the grooves that develop over time on a cutting board. Microban® is built in during the manufacturing process and doesn’t wear away or wash off. It is made to last the lifetime of the product. Though Microban® controls microbial growth and product deterioration, it doesn’t protect users from food borne illness. After cutting food on a Microban® infused cutting board, for instance, the cutting board must be cleaned and disinfected thoroughly to avoid the spread of bacteria. Microban® keeps kitchen products cleaner between cleanings.   Source: www.microban.com customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=97 http://www.servu-online.com//blogger.asp?journalID=97 Mon, 14 Nov 2006 13:14:00 GMT http://www.servu-online.com//blogger.asp?journalID=97   Pizza peels are great for placing, removing or rotating pizza in the oven without burning your hands. They are either circular or square in shape and come in a variety of sizes with long or short handles depending on the type you prefer. The two main types are wood and metal. Wood pizza peels warp when they get wet, but they will flatten back out when air dried. They can also burn, stain and become ruined if cut directly upon. Metal peels don’t burn or stain and you can cut directly on the surface without ruining them. Most people prepare pizza on a countertop and then place it in the oven with a pizza peel. Before doing so, make sure the pizza peel is large enough to hold the pizza so that it doesn’t sag over the edge. You can also prepare a pizza directly on a pizza peel and then slide it into the oven. This method prevents the crust from deflating and saves countertop space. Pizza peels made of aluminum or stainless steel are slippery, making it easy for pizza to slide off into the oven. Wood pizza peels must be sprinkled with corn meal or flour prior to placing the pizza on the peel so that the pizza doesn’t stick and it can slide off easily into the oven. Whether you like metal or wood pizza peels best, both types perform well at placing pizzas in the oven and also retrieving them from the oven.   Source: http://www.fornobravo.com customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=96 http://www.servu-online.com//blogger.asp?journalID=96 Mon, 14 Nov 2006 13:13:00 GMT http://www.servu-online.com//blogger.asp?journalID=96   If you’re going to be serving food buffet-style, you’ll need to follow some safety guidelines to protect your customers and also your reputation. Instead of serving food on large platters, use several small platters as it will be easier to replace when the food is low or almost gone. Rather than adding fresh food to pans, replace the whole pan because many people have probably touched the pan and it’s also been sitting at room temperature for a while. The rest of the food must stay hot in the oven or cold in the refrigerator prior to serving. In addition, the dishes should be covered to prevent dryness. Food sitting out for more than two hours at room temperature should be discarded, so keep track of it. Staff should wash their hands constantly so that germs are not spread when replacing pans, cutting slabs of meat, and wiping off the counters. Always use clean utensils and dishes. If there are leftovers, only keep food that hasn’t been sitting out for more than two hours.   Source:http://whatscookingamerica.net customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=95 http://www.servu-online.com//blogger.asp?journalID=95 Mon, 13 Nov 2006 22:01:00 GMT http://www.servu-online.com//blogger.asp?journalID=95   By allowing pizza dough to rise before baking, the crust will have a lighter texture. This process is called proofing and it is done after you have formed the dough. During this process, dough is aerated, which leavens it creating a thicker, more tender and crispier crust. Thin crusts are usually not given any proof time. Proofed dough will double or triple in height and continue to expand during the first few minutes of baking. The combination of the proofing height and oven spring produces a lighter textured crust. The crust also becomes more tender because the reduced density of the baking dough creates better resistance to heat transfer through the dough. You can proof pizza dough at room temperature, but the process can be unpredictable if your pizzas are made to order. When the room is cold, the dough will proof more slowly and if the room is hot, it will proof faster. The best solution may be to get a proofing cabinet. They have temperature and humidity controls so you won’t need to cover the pans to prevent the dough from drying out.   Source: http://pizzatoday.com customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=94 http://www.servu-online.com//blogger.asp?journalID=94 Mon, 13 Nov 2006 22:00:00 GMT http://www.servu-online.com//blogger.asp?journalID=94   Signs advertise your place of business and keep your customers coming back for more. A directional sign in the parking lot will help the customer come right to your door. Be sure to put your name on the entry way at eye level so they know they’re walking into the right place. Don’t overcomplicate your exterior signs with a cluttered message. They should be readable so they won’t confuse the customer. Keep menu boards simple and use pictures to move customers through the line quickly. Consistently include your logo because repetition will help the customer remember you. Contrast colors for maximum readability, such as using a white background with black letters. Stainless steel stands up the best against vandalism and the outside elements. Keep exterior signs in good repair by replacing faded or missing letters. For businesses operating at night, use illuminated signs so customers know that you’re open. Signs can send new customers your way and keep your regulars coming in. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=93 http://www.servu-online.com//blogger.asp?journalID=93 Mon, 13 Nov 2006 21:59:00 GMT http://www.servu-online.com//blogger.asp?journalID=93   Proper measures should be taken to ensure that your crystal glassware will last for the longest possible time. Rinse your glasses when you are done using them. Acidic liquids left in the glass too long can make the lead leak out of the crystal. Be extremely careful when cleaning your glassware. Avoid wiping off dust on the crystal because it may become scratched. Instead, eliminate dust by using a can of air. Do not place crystal glassware in the dishwasher. It is best to wash it by hand with a mild detergent. You may want to get faucet covers or line your sink with towels to avoid chipping the crystal. Allow the glassware to air dry as towels may scratch the crystal. It is best to store or display glassware in a dust free case. Avoid storing crystal glassware in direct sunlight and humidity. These elements can damage the glue. Accidentally breaking your glassware is always a possibility, but if you follow these tips, you’ll have less of a chance of that happening.   Source: http://www.articlesarea.com/       customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=92 http://www.servu-online.com//blogger.asp?journalID=92 Mon, 13 Nov 2006 21:58:00 GMT http://www.servu-online.com//blogger.asp?journalID=92   Pots and pans are made from many different types of materials. If you’re looking for a durable pan, cast-iron and carbon steel is the way to go, however, they are heavy and capable of rusting. Nonetheless, they conduct heat evenly and maintain high temperatures due to their density. The most popular material for pots and pans is probably aluminum because it is lightweight and conducts heat efficiently throughout. Also, aluminum alloys help prevent dents in pots and pans. On the other hand, aluminum reacts with acidic foods and can stain and erode. Stainless steel is durable and non-reactive to acids, but it does not conduct heat evenly. Copper pots that are lined with tin or stainless steel are durable and believed to be the best conductor of heat. However, they are heavy and more expensive than other materials. Some stainless steel pots and pans are made with a copper-ply or aluminum bottom core to ensure even heat distribution without the disadvantages of aluminum or the expense of copper.   Source: http://en.wikipedia.org customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=81 http://www.servu-online.com//blogger.asp?journalID=81 Mon, 30 Oct 2006 14:02:00 GMT http://www.servu-online.com//blogger.asp?journalID=81   Melamine is a durable and break-resistant plastic material. It can be used to create plates, bowls, trays, pans, platters, ramekins, bottles, vases, etc. Melamine dishware was very popular in the 1950s and the retro trend with its bright colors is in style once again. More and more people are using square or triangular shaped plates rather than round plates for a unique look and also to save cabinet space. Melamine is dishwasher safe, however, it is not recommended for use in baking or cooking because it cannot withstand heat more than 212ºF. The material will not melt, but it will become dangerously hot and crack at extreme temperatures. In spite of this, some manufacturers sell a limited line of melamine which can withstand temperatures up to 400ºF. Melamine is lightweight and long-lasting. Because melamine has the look and feel of china minus the high price, it is ideal for restaurants, hotels and cruise lines. Its durability is also great for use in schools, nursing homes and hospitals.   Source: www.foodservice411.com customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=77 http://www.servu-online.com//blogger.asp?journalID=77 Mon, 30 Oct 2006 13:51:00 GMT http://www.servu-online.com//blogger.asp?journalID=77   · Turn off appliances you’re not using. This is a no-brainer. You can save money annually by saving electricity. · Don’t wait to repair equipment. Just like your car, the longer you wait, the more problems arise and you end up spending more money at one time than if you had fixed the first problem initially. · Check your equipment’s performance. Occasionally make sure thermostats are working properly and ovens are calibrated correctly so they’re not overcooking or undercooking. · Check pilot lights to ensure that you’re only using the gas you need. The flame should be blue and bullet shaped. · Clean up when you’re done cooking. Equipment will function more efficiently and it will be ready to use the next time. It’s also safer lest you fall on a spill left on the floor. · Buy energy-efficient appliances with lower operating costs. · Buy appliances that match your needs on a pounds-per-hour basis. Oversized equipment can cost you more in operating costs. · Use timers. They help save energy by ensuring full heat only when it’s needed. By following these steps, you’ll be saving energy in the kitchen and keeping more money in your pocket!   Source: http://www.fypower.org customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=88 http://www.servu-online.com//blogger.asp?journalID=88 Mon, 27 Oct 2006 20:18:00 GMT http://www.servu-online.com//blogger.asp?journalID=88      Automatic mixers alleviate the task of mixing by hand during high volume preparation. Depending on the size of the mixer, a large amount of product may be mixed at any given time. The planetary mixer, or vertical mixer, is used in many commercial kitchens. There are a variety of different attachments and agitators for this mixer depending on your cooking needs.      Just to name a few, the spiral dough hook is used for mixing dough. It mixes ingredients together and then kneads the dough to develop gluten. The batter beater, also called the flat beater, is used to mix cake batters, icing, vegetables or mashed potatoes.        There are two types of speed controls for mixers: discrete and variable. Discrete speed controls have 3 or 4 set speeds. You must stop the mixer in order to change the speed. Variable speed controls offer more choice for mixing speed. They allow you to set the speed at any point within a range.      Larger planetary mixers are equipped with a timer which will shut off the mixer after a pre-determined time. In order to protect the motor, some mixers automatically switch off when overload is sensed.   Source: www.univexcorp.com customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=52 http://www.servu-online.com//blogger.asp?journalID=52 Mon, 27 Oct 2006 20:09:00 GMT http://www.servu-online.com//blogger.asp?journalID=52   1. To remove spots on glasses, simply mix an equal amount of water, vinegar and lemon juice in a spray bottle. Spray the glasses before putting them in the dishwasher. 2. To remove film on glasses, polish them with a clean dry cloth. 3. For glasses with hard water stains, rub them with a scouring pad dipped in vinegar. 4. Never use hot water, ammonia, baking soda or harsh soaps on silver or gold rimmed glasses. 5. To separate two glasses that are stuck together, fill the top glass with cold water and repeatedly dip the bottom glass in warm water. Increase the temperature of the warm water gradually until the bottom glass has expanded enough to separate the two glasses. Remember to increase the temperature gradually or else the glass will break.   Source: http://www.tipztime.com customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=89 http://www.servu-online.com//blogger.asp?journalID=89 Mon, 27 Oct 2006 19:44:00 GMT http://www.servu-online.com//blogger.asp?journalID=89   In order to avoid eating yet another soggy pizza, consider using a pizza stone. The stone absorbs moisture from the dough and provides an evenly heated surface, thus resulting in a crispier crust. Before placing the pizza on the stone, set the stone itself in the middle of the lowest oven shelf and let it heat up. Never place a pizza stone in a preheated oven because this could result in your stone cracking. Once the stone is hot, place the pizza on the stone and let it cook. When the pizza is finished cooking, make sure to use a pizza peel to remove the pizza. Do not try to remove the stone from the oven until it has cooled. Wait until the stone has cooled before cleaning it. Completely submerge the stone in plain, warm water for about 20 minutes. This will thoroughly saturate the stone. Scrape off any excess food that is left on the surface. Rinse the stone and allow it to dry overnight. If your pizza stone displays any type of odor, repeat the same soaking and drying routine for a few more nights.   Source: http://whatscookingamerica.net customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=91 http://www.servu-online.com//blogger.asp?journalID=91 Mon, 27 Oct 2006 19:41:00 GMT http://www.servu-online.com//blogger.asp?journalID=91   Signs are great for advertising your bar, restaurant, liquor store, pub, night club, game room, lounge, etc. With so many different types to choose from, it’s important to decide how you want to get your message out. Listed below are a few sign options to help you find the one that’s right for you:   1. Neon Signs – These signs are sure to catch anyone’s attention. You can hang them in restaurant windows, on walls or the front door of your business. Choose flashing or non-flashing signs for indoor and outdoor use. 2. Illuminated Electric Signs – These signs combine neon inks and fluorescent lamp lighting to make them bright. They are more legible and more durable than neon signs at a lower cost. They’re perfect for window hanging or interior directional signage. 3. Colored Fluorescent Bulb Electric Signs – These signs feature a durable acrylic sign face which displays a clear message. It’s illuminated by super bright colored fluorescent bulbs. 4. Portable Outdoor Signs – Choose from illuminated or non-illuminated. These signs are quick to display and inexpensive. The letter track and panels are made of fiberglass. They’re available with or without a flasher bar and the sign can stay lit without flashing. 5. Swinging Sidewalk Signs – These signs combine motion with graphics for maximum visual effect. They are lightweight and easy to carry. 6. Folding Sidewalk Signs – These can be used both indoor and outdoor. They’re double faced and can be filled with sand for outdoor stability. 7. Letter Board Signs – You can easily change the message by hand. The tricky part may be correct spacing and keeping track of the characters when you’re ready to switch the message. 8. Suction Cup Window Signs – These double sided acrylic signs mount to any glass surface with 4 suction cups on each corner. They’re easy to remove and replace. 9. Enclosed Image Boards – These plastic framed signs feature your choice of corkboard, fabric board, letter board or dry erase board. They are economical and include a lockable door with a shatter-proof window. An optional pedestal base holds sign either vertically or horizontally. 10. Write-On Signs – You can use markers to write and draw your message. They have an illuminated look with no electricity required. 11. Chalkboard Signs – These handcrafted wooden signs have a built-in chalkboard and hang on the wall. Simply write your message with chalk. The board erases easily for a clean appearance. 12. Sandwich Boards – These boards are double sided and rest on four legs. Choose either chalkboard, marker board or one that’s custom made. They’re suitable for both indoor and outdoor. 13. Butcher Paper Signs – These signs include a free-flowing paper roll on a wooden rod. A tear-off bar at the top and a magnetic strip at the bottom hold paper in place. They feature a lower storage tray for markers. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=90 http://www.servu-online.com//blogger.asp?journalID=90 Mon, 24 Oct 2006 22:04:00 GMT http://www.servu-online.com//blogger.asp?journalID=90   When deciding on outdoor patio furniture, you most likely want to purchase furniture that can stand up to all types of weather. You may want your furniture to stay outside all year long so you don’t have to find a place to store it during the colder months. If you purchase furniture with fabric, you want to be sure that moisture cannot get inside which can lead to smelly mold. Look for chairs that are made with solution dyed acrylic or nylon material that repels water, but is also comfortable to sit in. If you prefer wood patio furniture, consider teakwood. It is climate and termite proof. Teak is also the longest lasting of all woods, however, it requires an annual cleaning. Resin furniture is durable and it won’t chip, rust, stain or fade. It can stand up to extreme conditions including salt, chlorine and the sun. Melamine seats are strong and UV resistant, as well as waterproof. Chemically polished aluminum chairs and tables won’t rust, but they may discolor and develop a pitted or rough surface. This can be resolved if the furniture is cleaned when a change in the look has occurred. There are many different types of outdoor furniture to choose from. It just depends on which style suits you best. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=87 http://www.servu-online.com//blogger.asp?journalID=87 Mon, 24 Oct 2006 22:01:00 GMT http://www.servu-online.com//blogger.asp?journalID=87   When deciding to purchase a walk-in, you must determine the amount of storage space you need. On average, 1-cu.-ft. of open storage will hold about 28 lbs. of solid food. In addition, you must establish a convenient location near work areas and drain lines and also consider the condition of ceilings and floor to make certain there is ventilation and proper load bearing. Walk-ins should have quality doors with heavy-duty hinges and durable door frames that can stand up to unlimited use. Routine cleaning of condenser coils by a certified technician is essential in maintaining a well functioning unit. To avoid cross-contamination, separate raw food from prepared food. Keep shelving at least 6 inches from the floor for easy cleaning and place a thermometer in the warmest part of the unit to measure air temperature. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=86 http://www.servu-online.com//blogger.asp?journalID=86 Mon, 10 Oct 2006 20:59:00 GMT http://www.servu-online.com//blogger.asp?journalID=86   Refrigeration controls let users know if temperatures are off balance or if there has been a power outage. These accurate, energy-saving devices are located inside refrigerators and make inventory more manageable because they function with fewer parts. Newer refrigeration controls are able to alert users if the compressor needs to be replaced or if the relay is about to fail. In some instances, the controls are connected to the internet and they can alert technicians of any problems. This prevents food from spoiling and loss of profits which would more likely occur if you called a technician by phone, and then had to wait for them to come out to your business to assess the problem. Refrigeration controls also feature better defrost management that keeps temperatures stable. This element prevents food from suffering an increase and decrease in defrost temperatures, thus enhancing the quality of food and reducing shrinkage. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=85 http://www.servu-online.com//blogger.asp?journalID=85 Mon, 10 Oct 2006 20:45:00 GMT http://www.servu-online.com//blogger.asp?journalID=85   Help the environment by taking the necessary steps to reduce waste and save money in your restaurant or fast food establishment. 1. Use refillable condiment dispensers rather than individual packets. Unused packets are unnecessarily discarded and not recycled. 2. Donate unused, leftover food to a food bank. 3. Rotate food and check inventory whenever a delivery is made to minimize spoiled food. 4. Keep freezers and coolers clean and check for food that has fallen on the floor or behind shelving. 5. Store perishables, such as raw vegetables, in reusable airtight containers to prevent spoilage and dehydration. 6. For vegetables that have wilted, re-hydrate them by trimming off the ends and submerging them in warm water for 20 minutes. 7. Use production charts to minimize over prepping. 8. Whenever possible, prepare foods as they are ordered. 9. Leftover vegetables and meat trimmings can be used for soups. 10. Purchase paper products that have been made with recycle materials. 11. Use reusable table linen and dinnerware, as well as reusable aprons for staff. 12. Use multipurpose cleaners instead of chemicals for specific surfaces. 13. Keep an eye on refrigerators to ensure that they are running properly to avoid food spoilage and reduce energy costs. 14. Maintenance equipment monthly. 15. Filter oil and clean fryers on a daily basis. 16. Have employees use reusable beverage containers from home for their drinks. 17. Serve straws from a dispenser rather than serving them pre-wrapped. 18. Use take-out containers matching the size of the food. 19. Recycle grease, fat and cooking oil, as well as cardboard and glass. By incorporating recycling and simple waste prevention in your establishment, you will be reducing potential cost increases and eliminating much of the waste that would otherwise go straight to landfills.   Source: www.ciwmb.ca.gov   customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=84 http://www.servu-online.com//blogger.asp?journalID=84 Mon, 10 Oct 2006 20:43:00 GMT http://www.servu-online.com//blogger.asp?journalID=84   Cook-and-hold ovens preserve the quality of food and use less electricity than conventional ovens. They are made of heavy-duty stainless steel and feature thick insulation for withholding maximum heat. Businesses that serve a large amount of roasted meats can really benefit from cook-and-hold ovens. Cooking is done at low temperatures so as to retain the food’s natural flavors and juices. Moisture is not lost during the cooking process, allowing more servings from a cut of meat. Digitally displayed electronic timers indicate how much cooking time is left before the holding cycle begins. Because cooking and holding is performed in the same cabinet, the workload is lessened. No ventilation is required so the oven can be moved around easily. Other foods that can be prepared in cook-and-hold ovens include seafood, poultry, vegetables and frozen entrées. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=83 http://www.servu-online.com//blogger.asp?journalID=83 Mon, 10 Oct 2006 20:39:00 GMT http://www.servu-online.com//blogger.asp?journalID=83   One of the best ways to prepare pasta is by using a stock pot that holds a colander for easy draining after it is cooked. That way you can avoid splashing yourself with steaming water because you won’t have to pour the pot of noodles into a strainer. Pasta’s doneness depends on the size, shape and thickness of the noodles. Larger noodles require longer cooking time than smaller noodles. Tasting a noodle during cooking is the best way to tell if it’s done. Pasta cooks quickly, so check it often while it is cooking. Use plenty of water so the pasta doesn’t stick together and add a little bit of salt to the water while cooking to help firm the pasta and bring out its flavor. Fresh pasta cooks a lot faster than dried pasta. If you substitute a pasta shape for a recipe, pick a noodle that is similar in size and shape so it will cook in the same amount of time. Pasta cools down quickly after cooking, so make sure you are ready to serve it immediately or place it on a heated dish.   Adapted from www.hormel.com customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=82 http://www.servu-online.com//blogger.asp?journalID=82 Mon, 10 Oct 2006 20:38:00 GMT http://www.servu-online.com//blogger.asp?journalID=82   Protective lighting is used typically in prep areas, refrigerators, freezers and dining rooms. Many businesses are required to use light bulbs coated in plastic whereas if a bulb were to break, glass and chemicals are contained. Protected light bulbs prevent injury to workers and customers. Staff workers never have to touch shards of broken glass if the lighting is protected. In addition, if a bulb breaks in the kitchen or dining room, there’s no worry about it contaminating food. Protective lighting also features bulbs that are able to filter out types of light and radiation that can diminish the flavor and appearance of foods. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=80 http://www.servu-online.com//blogger.asp?journalID=80 Mon, 10 Oct 2006 20:36:00 GMT http://www.servu-online.com//blogger.asp?journalID=80   When choosing an ice machine for your place of business, you must determine whether you want nugget ice, flaked ice, or crushed ice. Also consider an ice machine that is capable of outputting the amount of ice you need. Ice output is at its lowest on hot days because of the effect of heat on the machine’s compressors. Many businesses prefer nugget ice because it melts slower and uses less water and electricity. However, flaked and crushed ice is ideal in daycares, hospitals and schools because there is less chance of choking. Many ice machines now have water filters that help prevent mineral buildup in lines and automatic cleaning systems. Some models also feature built-in control boards which alert you with sound or flashing lights when service to the machine is needed. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=79 http://www.servu-online.com//blogger.asp?journalID=79 Mon, 10 Oct 2006 20:35:00 GMT http://www.servu-online.com//blogger.asp?journalID=79   Water treatment systems contain filters that break down and remove toxins in water lines. Filtering units range from small, single cartridges that treat water for an espresso machine to multi-cartridge systems that filter for large commercial facilities. Chemicals, such as chloramines, chlorine and ammonia can build up as scale and eventually damage equipment. Water treatment systems are used in beverage dispensers, ice machines, coffee brewers, warewashing machines, etc. Not only do water filters stop toxins from entering the body, but they also work to enhance flavors and eliminate bad tastes and odors. It is necessary to replace filtration cartridges regularly bases on water quality. Equipment such as steamers and ice machines should be cleaned thoroughly and sanitized before installing water filtering systems. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=78 http://www.servu-online.com//blogger.asp?journalID=78 Mon, 10 Oct 2006 20:34:00 GMT http://www.servu-online.com//blogger.asp?journalID=78   Heated display cases range from full-service to self-service and revolving merchandisers. Most warming and display equipment requires 120V electrical power while other larger units may require 208V/240V connections. Some heating systems eliminate the condensation and water involved with conventional equipment resulting in less food waste. Newer hot dog roller grills can record the temperature of the grills and automatically adjust the temperature to ensure safe food holding. Two-in-one units feature steamers that keep the food hot after first cooking it. Water softeners may be necessary for units that require water and they should be cleaned regularly to prevent buildup. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=76 http://www.servu-online.com//blogger.asp?journalID=76 Mon, 10 Oct 2006 20:29:00 GMT http://www.servu-online.com//blogger.asp?journalID=76   An immersion blender is a lightweight and compact mixer that can be used to puree, mince, emulsify or whip food products ranging from soups to smoothies. Cleanup is made easy because there is no blender pitcher to clean. After use, simply rinse the blade and wipe clean or put the stainless steel blade in the dishwasher. High speed controls let you blend soups and whipped cream while the low speeds allow you to create milk shakes, dips, and pancake batter. Shaft sizes typically range from ten inches to two feet. The immersion blender is able to mix hot or cold liquids and features a comfortable hand grip. Choose a blender with or without a cord. It is easy to store and some are available with additional attachments such as a mini chopper and a whisk. The immersion blender may be the perfect addition that you’ve been looking for in your kitchen. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=75 http://www.servu-online.com//blogger.asp?journalID=75 Mon, 10 Oct 2006 20:27:00 GMT http://www.servu-online.com//blogger.asp?journalID=75   You’ll have less chance of burning your food when you use a 4-in-1 timer. This timer lets you cook four dishes at once, allowing you more time to perform other tasks. That way you don’t have to use the same timer for several dishes, which can typically lead to confusion and ruined food. The 4-in-1 timer has four distinctive alarms so you know which dish is done. The volume can be adjusted according to your kitchen’s noise level and the large LCD panel is easy to read. Color-coded buttons correspond to colored lights on the timer and the keypad is water and grease resistant. Mount your 4-in-1 digital timer on a wall or simply place it on a counter. It is battery operated and counts up to 99 hours and 59 minutes. Burned food and lost profits can be avoided if you cook with a 4-in-1 digital timer. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=74 http://www.servu-online.com//blogger.asp?journalID=74 Mon, 10 Oct 2006 20:25:00 GMT http://www.servu-online.com//blogger.asp?journalID=74     “Where did I put that key?” If you ever find yourself asking this question, then it’s time for your company to get a key cabinet. Key cabinets feature key guides and slotted key racks or hooks for organized storage. “Key-loaned” tags keep track of borrowed keys and are labeled with large numbers that are easy to read. The cabinet itself is made of welded steel with a piano hinged door and a security lock, and can be mounted in a drawer or on a wall. The capacity of keys that a key cabinet can hold depends on the style you choose. Key cabinets will keep your company’s keys organized and secure all in one place. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=73 http://www.servu-online.com//blogger.asp?journalID=73 Mon, 10 Oct 2006 20:24:00 GMT http://www.servu-online.com//blogger.asp?journalID=73 Warm air hand dryers increase the cleanliness and tidiness of a public restroom. When paper towels pile up in a washroom, sanitation suffers. Rotating cloth towel dispensers put your hands in contact with the same towel used by everyone else! With electric warm air hand drying, your hands touch only soap and water. Then, in seconds, they're dry!Scientific research proves that warm air hand drying is better than paper towel drying. The benefits of electric warm air hand drying have been documented by several important research projects over the years. The results of their research concludes that warm air hand driers are a hygienic method of drying hands and therefore appropriate for use in the food industry.   10 Reasons to install a warm air dryer in your public restroom… Save 90% of your hand drying cost Environmental product of choice Cleaner, more sanitary washrooms Reduce maintenance labor Reduce vandalism Always on duty, 24 hours a day More hygienic than paper towels Dryers operate on pennies a day Eliminate fire hazards and clogged toilets Installing a warm air dryer is a sound business decision customerservice@servu-online.com(Sarah Wilson) http://www.servu-online.com//blogger.asp?journalID=65 http://www.servu-online.com//blogger.asp?journalID=65 Mon, 3 Oct 2006 00:01:00 GMT http://www.servu-online.com//blogger.asp?journalID=65 Use your Ultra frozen/cold drink dispenser to increase profits in your bar/grille by mixing up to 6 gallons of your favorite frozen recipe at a time.    Keep extra product mixed and stored in the cooler to top off the hoppers during peak serving  times.  The Ultra can also be used to serve cold beverages without freezing.   Great for concession stands, youth functions, or restaurants serving margaritas and mud slides.   The Ultra allows great merchandising opportunities as well.  A standard electrical outlet is all you need. (Natalie Hageman) http://www.servu-online.com//blogger.asp?journalID=58 http://www.servu-online.com//blogger.asp?journalID=58 Mon, 2 Oct 2006 02:25:00 GMT http://www.servu-online.com//blogger.asp?journalID=58   Save time and avoid human error by using a portable bill counter at your place of business. There are a variety of different models to choose from. Some can count 600 bills per minute while others can count 1,500 bills per minute. Various bill counters are able to count checks, coupons and other documents, as well as bills. Portable bill counters are compact, light and battery operated so you can take them with you wherever you go. They can detect counterfeit bills for ultraviolet, watermark and magnetic ink verification. Reduce company losses by obtaining the correct cash total at the end of every shift with a portable bill counter. sales@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=72 http://www.servu-online.com//blogger.asp?journalID=72 Mon, 12 Sep 2006 14:44:00 GMT http://www.servu-online.com//blogger.asp?journalID=72   Keep food and other items off the floor and out of moisture with a floor rack system. These lightweight plastic units lock together for a tight fit and create an even surface for placing your merchandise. An average floor rack system can hold 3000 pounds per square inch. They are easy to transport and can either be placed in the dishwasher or sprayed with a hose when they become dirty. A floor rack system can also withstand extreme temperatures and their open design provides proper air circulation. sales@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=71 http://www.servu-online.com//blogger.asp?journalID=71 Mon, 11 Sep 2006 21:29:00 GMT http://www.servu-online.com//blogger.asp?journalID=71   When stir-frying food, consider using a wok instead of your standard skillet. With its bowl-shape and deep center you are able to get a larger amount of food in a wok than in a skillet. You can also toss meat and vegetables more vigorously, greatly reducing splatters and spills on your stovetop. The average size wok can be used to cook for one person or many people, whereas with a skillet, you have to select the right size. By stir-frying with a wok, food is cooked more evenly and is less likely to burn. A wok can also be used for steaming, braising, stewing or smoking food. Whether you’re frying fish or steaming vegetable dumplings, you’re sure to enjoy cooking with a wok! sales@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=70 http://www.servu-online.com//blogger.asp?journalID=70 Mon, 11 Sep 2006 21:29:00 GMT http://www.servu-online.com//blogger.asp?journalID=70   Meat tenderizers save energy by reducing cooking time which in turn helps meat retain its juices for maximum flavor. A handheld meat tenderizer with stainless steel blades cuts connective tissue in the meat so you don’t have to pound the meat, unlike other meat tenderizers. The meat won’t lose its shape or shrink and it is excellent for marinated meats. Chicken that has been tenderized cooks more evenly, alleviating the chances of harmful bacteria. Use a wood or plastic cutting board to protect the blades of the meat tenderizer. Meat that has been tenderized is flavorful and consequently easier to chew. sales@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=69 http://www.servu-online.com//blogger.asp?journalID=69 Mon, 11 Sep 2006 21:27:00 GMT http://www.servu-online.com//blogger.asp?journalID=69   Make your very own specialty pasta in-house with a pasta noodle machine. Create noodles for fettuccine, lasagnette, spaghetti, angel hair pasta and ravioli with a turn of the crank. The thickness and width depends on the type of noodle maker you buy. A range of different settings lets you decide between thin noodles or thicker ones. A table clamp ensures stability while you’re working. The machine contains adjustable steel rollers for kneading and the cutter head can be removed for easy cleaning. Your pasta noodle machine can produce homemade strands of fresh noodles professionally day in and day out. sales@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=68 http://www.servu-online.com//blogger.asp?journalID=68 Mon, 11 Sep 2006 21:25:00 GMT http://www.servu-online.com//blogger.asp?journalID=68 In-floor safes are a great way to protect money and other valuables from burglary. They come in a variety of sizes depending on your needs. Many of them are waterproof and fireproof and can be easily installed in wood or concrete.  Installation in a basement is ideal since they tend to be prone to flooding. The lid of the safe lays flat with the floor and a rug can be placed over it for extra concealment. Thieves may not even think to look in the floor for a safe, making them excellent for protecting what is yours. sales@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=67 http://www.servu-online.com//blogger.asp?journalID=67 Mon, 11 Sep 2006 21:22:00 GMT http://www.servu-online.com//blogger.asp?journalID=67 Because there are a variety of cleaning needs, we offer a wide variety of wet mops to help users do their job more efficiently. Consult the chart below for assistance in choosing which mops are right for you.             Yarn Advantages Disadvantages Uses Cotton ▪Good absorption & retention ▪Low initial cost ▪Limited shrinkage   ▪Requires break- in ▪Lints & dries slow ▪Promotes mildew & deterioration ▪General use ▪Picking up liquids ▪Scrubbing Rayon ▪Quick absorption & release ▪Dries fast, mildew resistant ▪Cleaner yarn, lints less ▪Shrinks when laundered ▪Less liquid retention ▪Applying liquids  (finishes, disinfectants)     Synthetic Synthetic ▪Long staple fiber for superior tensile strength ▪No lint   ▪Higher cost ▪Poor absorption   ▪Clean rooms ▪Rough surfaces   Blends ▪Ideal balance for price, performance & durability ▪Synthetic fibers, durability, & color ▪May shrink ▪Professionals who require better & longer lasting mops     Yarn Ply Yarn’s ply indicates the number of strands twisted together to make a single yarn strand. More plies give added strength, though higher ply numbers do not necessarily mean higher quality yarn. More strands may add durability but they also decrease absorbency. It’s much better and more cost effective to choose a higher quality yarn than a high ply, low quality yarn.   Twist A yarn’s twist is a result of how tightly the fiber strands are wound together. While a tightly twisted yarn might be stronger and last longer, its absorbency may be decreased. Like yarn ply, the best value isn’t determined by the yarn’s twist, but by the type and quality of the yarn and the mop’s construction. A mop with looped - end construction enables the yarn to have a loose twist while eliminating fraying.   Sizes A mop’s size should be in relation to the job to be performed, the mop wringer being used and the user’s size. Cut- end mops are sized by their approximate weight in ounces. Looped - end mops are sized by industry standards since they absorb and retain much more while also covering a greater surface area than a cut - end mop of comparable weight.   Cut-End The cut - end is the standard; most popular and economical (initially) mop style. Cut – end mops fray and unravel, increasing the lint factor and leaving loose strands behind. In addition, without tailbands, cut - end mops cover less area per pass. Since cut - end mops cannot be laundered, they are often considered “disposable” and thrown away before their useful life is over.   Looped-End The looped - end is a premium style mop designed for superior performance and extended life. There are no ends to fray or unravel as the mop sweeps over the floor surface in a wide, even path. Looped- end mops can be laundered for longer life and cleaner appearance. The initial investment is soon compensated with lower replacement, reduced labor and increased performance.   Headbands 1 ¼” width headbands are available for stirrup - type handles and are useful on finishing type mops. The 5” width headbands are compatible with clamp and stirrup - type handles. The synthetic mesh material provides nonabrasive scrubbing to help dislodge dirt and to allow quick drying of yarns. Abrasive scrubbing pads can also be included.   Micro-Blocking Locked into the yarn, are fibers containing a registered antimicrobial additive. The additive protects the mop head from deterioration by inhibiting the growth of stain and odor causing bacteria, mold, mildew, and yeast in and on the mop head.   customerservice@servu-online.com(Sarah Wilson) http://www.servu-online.com//blogger.asp?journalID=66 http://www.servu-online.com//blogger.asp?journalID=66 Mon, 11 Aug 2006 16:03:00 GMT http://www.servu-online.com//blogger.asp?journalID=66      Conveyor toasters come in a variety of different sizes depending on volume production and voltage. The typical range of toasting capacity is between 300 and 1200 slices per hour. Enjoy toast, bagels, English muffins, burger buns, waffles, etc. Conveyor toasters warm and toast bread products faster than pop-up toasters and stand up to wear and tear better in the long run if cared for properly. Doneness is determined by the speed of the conveyor and this can be easily adjusted. Heat is exuded all over for consistent results.      The portable conveyor toaster is simple to load and unload with a choice of front or rear delivery. You also have the option of single or double-sided toasting your bread. A stainless steel crumb tray helps prevent a messy counter and the toaster’s holding area keeps your bread warm while you do something else. Fast recovery heaters are convenient and an energy saver switch reduces power consumption. The conveyor toaster’s cool-to-the-touch exterior makes toasting a safe and easy operation whether it’s used by customers on the buffet line or employees in the kitchen. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=64 http://www.servu-online.com//blogger.asp?journalID=64 Mon, 11 Aug 2006 14:18:00 GMT http://www.servu-online.com//blogger.asp?journalID=64 For the best preservation of your stainless steel flatware… Do not leave in water with other metal objects. Carefully clean after use. Wash in hot water with a non-abrasive, non-corrosive cleaning agent. Avoid contact with acidic substances (ex. lemon, vinegar). Rinse in water at least 180°F. A wetting agent or water softener may be required if using water with a high mineral content. Avoid using cleaning solutions containing ammonia or lemon on flatware or hollowware. Avoid using any form of chlorine bleach which will discolor stainless steel. Dry immediately. customerservice@servu-online.com(Sarah Wilson) http://www.servu-online.com//blogger.asp?journalID=63 http://www.servu-online.com//blogger.asp?journalID=63 Mon, 11 Aug 2006 14:16:00 GMT http://www.servu-online.com//blogger.asp?journalID=63 A salad bar can be a valuable addition to a restaurant. It adds versatility to the menu and can even serve as a restaurant's visual focal point. But operating a safe and effective salad bar or buffet requires a lot of work. Food safety needs to be a main ingredient of any salad bar to prevent foodborne illnesses. A sparkling-clean salad bar featuring fresh products will also win over customers and create good word of mouth. Here are some techniques for keeping your salad bar up to standards.1. Prep work Creating a safe salad bar starts in the back of the house. Kitchen staff should employ the following safety precautions when preparing foods for a salad bar. • Thoroughly wash fruits and vegetables with running water — never in standing water, because dirt and microorganisms that are rinsed off one item could then spread to the next. • Designate special knives and cutting boards for cutting fresh fruits and vegetables. Doing so helps prevent cross-contamination-the spread of germs from one food to another. You'll want to especially avoid using the same utensils for fresh produce as for poultry, raw meat or other potentially hazardous items. Consider using a color-coded system to easily identify the purpose of each knife and cutting board. • Wear gloves or thoroughly wash your hands for 20 seconds in warm water before handling salad-bar items directly. • Cook soups, meats, seafood and other cooked items to the proper temperatures listed in the Food and Drug Administration's Food Code. To deter bacteria growth, cool hot items before storing them in a refrigerator by using chill blasters, cooling wands or ice baths. If hot food must be cooled in the refrigerator, divide the food into small batches to quicken the cooling process. 2. Set-Up Procedures Your salad bar's set up, its permanent design as well as the way the food is placed each shift, plays a large role in ensuring that you serve safe, fresh food. • Protect food on display with sneeze guards or food shields. These shields should be about 14 to 18 inches above the food and in a direct line between the food and the mouth or nose of an average customer. • Provide an ample number of long-handled tongs or spoons. If the handles aren't long enough, the utensils are more prone to slip into the bins and customers will have to touch the food to retrieve them. Store serving utensils in the food with handles above the container rim. Clean and sanitize or replace utensils at least once every four hours. • Set up the salad bar as close to mealtime as possible to prevent perishables from sitting out any longer than necessary. • Don't let produce such as cauliflower, mushrooms and berries sit in water-they will quickly deteriorate. • Discourage grazing or tasting by properly identifying all foods on display. Label containers, post clear signs on the food shield and write the names of salad dressings on the ladle handles. • Have plenty of clean plates available and post signs reminding customers to use a new plate on each visit to the salad bar to reduce the chances of cross-contamination. 3. Temperature Control According to the Centers for Disease Control and Prevention, improper temperature controls are the leading cause of foodborne illness. • Be sure the equipment used on your salad or buffet bar is able to maintain the proper temperatures-140 degrees Fahrenheit or above for hot holding and 41 degrees Fahrenheit or below for cold holding. Use methods such as ice baths or special chilling pans to keep items cold and steam tables to keep items hot. • Make periodic food-temperature checks, say every two hours, to be sure the food is at the proper temperature. • The Food and Drug Administration recommends that potentially hazardous items-such as egg or meat products, cooked items, and prepared foods containing mayonnaise-be kept on a salad bar at room temperature for no more than four hours. 4. Supervision Keeping a salad bar in tip-top shape requires constant maintenance. Assign an adequate number of employees to supervise the salad bar throughout the shift. Staffers on salad-bar duty should: • Keep all surface areas clean. Employees should quickly clean up any spills. Staffers should be made aware of the dangers of spreading germs through wiping cloths. Studies have shown that wiping cloths can contain enough foodborne microorganisms to make people sick. To prevent this from happening, store wiping cloths in sanitizing solution at the proper concentration at all times. • Make sure customers obey safety procedures. Watch children closely, because they're more apt to reach into a food bin. • Bring out clean plates and replenish foods properly. Never add freshly prepared food to food already on display. Put out only as much food as will be served in a short period of time to lessen the chance of spoilage and contamination. Use shallow salad bins that need to refilled frequently. Keeping your salad bar up to standards is essential for your customers' safety as well as to maintain your restaurant's high-quality reputation.   For more information please contact the National Restaurant Association, or view their website at http://www.restaurant.org   customerservice@servu-online.com(Sarah Wilson) http://www.servu-online.com//blogger.asp?journalID=62 http://www.servu-online.com//blogger.asp?journalID=62 Mon, 10 Aug 2006 16:11:00 GMT http://www.servu-online.com//blogger.asp?journalID=62      Instead of forming hamburger patties by hand, you can shape them by using a hamburger patty press. You can have hamburgers ready for the grill, broiler or freezer in no time! An otherwise messy and time-consuming chore by hand, you can create uniform patties for even cooking every time. By simply pulling a lever on the press, meat is compressed firmly so that it holds together.       The patty press also works with crab cakes, fishcakes, turkey burgers and veggie burgers. Thickness is determined by the amount of meat placed in the press. The press also holds waxed paper sheets that separate the patties to prevent them from sticking to one another. Its non-stick surface keeps the patty whole and makes it easy to clean up. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=61 http://www.servu-online.com//blogger.asp?journalID=61 Mon, 10 Aug 2006 14:22:00 GMT http://www.servu-online.com//blogger.asp?journalID=61 Liquor pours are used to control the flow of liquor from the bottle. The portion control eliminates under or over pouring and spillage of liquor. This results in less alcohol waste and a reduction in customer complaints due to inaccurate mixtures of liquor. Consequently, the bar achieves better profits.      Liquor pours also allow bartenders to pour and mix alcohol at the same time. This eliminates the need for shot glasses and jiggers. Dust caps on liquor pours keep dust and other materials out of the bottle. The corks on liquor pours are designed to fit different sized bottles such as liter, quart, half gallon, over-sized and unusually long-necked bottles. The corks create a seal and make the liquor pour easy to remove from the bottle.      There are many different types of liquor pours. Some are disposable and are less expensive than most liquor pours. Three ball pours contain a third ball bearing which keeps liquor from getting into the air tube where it can dry up and clog. This could result in a short pour or a vapor lock. Other liquor pours contain a sanitary screen which keep insects, such as fruit flies, out. With all of the different types of liquor pours, you’re bound to find one that meets your bar needs. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=60 http://www.servu-online.com//blogger.asp?journalID=60 Mon, 10 Aug 2006 14:18:00 GMT http://www.servu-online.com//blogger.asp?journalID=60      The primary objective of an oil filtration system is to return clean oil back to the fryer and prolong the life of the oil. Oil filters capture crumbs and other particles, thus improving the quality of fried food. This lowers frying costs and hygienically cleans fryers while reducing odors.      The oil filtration system contains a hose which can withstand high temperatures and rides on wheels for easy transport. In order to keep oil from degrading, it must be filtered at the end of each kitchen session. A sure sign of deterioration occurs when the oil thickens, darkens in color, and begins to foam and smoke. You can also tell by tasting the food you are frying. As oil thickens, more is absorbed in the food which results in a darker, oilier flavor. Carbon buildup on frying baskets can also result in the deterioration of oil, so it’s necessary to keep other frying equipment maintained as well for quality fried products. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=59 http://www.servu-online.com//blogger.asp?journalID=59 Mon, 10 Aug 2006 14:16:00 GMT http://www.servu-online.com//blogger.asp?journalID=59 Improve your coffee service by properly holding and disposing your fresh brewed coffee.   When using an open decanter that is held on a warmer, dump and brew fresh after 20 minutes.    When using a closed container that is held on a warmer, dump and brew fresh after 60 minutes.   When using a closed, insulated container without a heat source, dump and brew fresh as contents are depleted or after a few hours.   We do not recommend holding coffee for extended lengths, even if the server is capable of maintaining the heat........coffee materials continue to break down.   Serve your customer a great tasting coffee beverage and increase profits! (Natalie Hageman) http://www.servu-online.com//blogger.asp?journalID=57 http://www.servu-online.com//blogger.asp?journalID=57 Mon, 10 Aug 2006 13:06:00 GMT http://www.servu-online.com//blogger.asp?journalID=57      The gas lava rock char broiler produces great tasting food while reducing the amount of labor to cook. Lava rock briquettes vaporize drippings and capture flavor in the food. The back of the char broiler is closed off, reflecting heat to cook faster.      Lava rock char broilers use natural or propane gas and are great for steak houses, restaurants, coffee shops, clubs or pubs. Their removable grease trough makes cleanup easier and their grate systems can be adjusted in height to meet your needs. These char broilers have a fast startup and recovery to primary cooking temperatures, bringing your char-cooking to a whole new level. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=56 http://www.servu-online.com//blogger.asp?journalID=56 Mon, 9 Aug 2006 15:38:00 GMT http://www.servu-online.com//blogger.asp?journalID=56 To clean a stainless steel surface, use mild detergent, or baking soda or vinegar diluted in water. Clean, and then dry with a soft cloth.Most stainless steel has a grain; if you are using any kind of an abrasive on a stainless surface, always make sure you clean in the direction of the grain.The don'ts are: Don't use bleach. Don't use steel wool unless it is an absolute last resort. Some of the fine particles can lodge in the surface of the stainless and will eventually rust, giving the appearance that the stainless itself is rusting. Don't let the following food items (ketchup, mustard, mayonnaise, lemon juice, vinegar, salt, salad dressings) remain on your stainless surfaces for any length of time. If they sit on the stainless for more than a few minutes, they may bleach it out. You can actually rub out this white area with a very fine Scotchbrite pad. Make sure you are going along the grain lines and not at right angles to them. customerservice@servu-online.com(Sarah Wilson) http://www.servu-online.com//blogger.asp?journalID=55 http://www.servu-online.com//blogger.asp?journalID=55 Mon, 9 Aug 2006 15:33:00 GMT http://www.servu-online.com//blogger.asp?journalID=55 With one simple swipe of a card, age verification scanners can accurately read and display the name, age, date of birth and expiration date of a patron’s drivers license. This can reduce the number of underage drinkers or smokers who would otherwise gain access to illegal materials by an employee wrongly checking I.D. cards. Age verification scanners are portable and can be used in bars, casinos, liquor stores and convenience stores. An audio buzzer alerts you when an underage person is detected. Other scanners are programmed to track banned patrons, as well as print mailing promotions for VIP patrons. Some scanners only read licenses with magnetic strips, while others can interpret bar codes. By identifying altered, expired or fraudulent drivers licenses, bars and stores can avoid paying fines and run a smoother business. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=54 http://www.servu-online.com//blogger.asp?journalID=54 Mon, 9 Aug 2006 14:14:00 GMT http://www.servu-online.com//blogger.asp?journalID=54 Food cooks evenly on two-sided sandwich grills for a more savory taste. Enjoy breakfast burritos, pancakes, bacon, hot sandwiches, steaks, seafood and chicken breasts in half the time of standard grills. With accurate temperature controls and an optional timer, sandwich grills prove to be reliable and convenient. They are portable and require minimal counter space. Sandwich grills contain a pullout drawer with a trough to capture excess grease for easy cleaning. The hinge system provides easy opening and closing for spacious grilling height. Choose a grill with smooth or grooved cooking surfaces. Sandwich grills with cast aluminum platens provide quicker heat up times than most surfaces. In addition, cast iron platens retain more energy for faster cook times and recovery.   customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=53 http://www.servu-online.com//blogger.asp?journalID=53 Mon, 8 Aug 2006 20:40:00 GMT http://www.servu-online.com//blogger.asp?journalID=53 Food slicers allow you to slice a large amount of product at one time. Whether it’s an automatic or manual slicer, both require far less labor than the time-consuming chore of slicing by hand. Cheese is one of the most difficult foods to slice. With an automatic slicer, you can set it to a certain speed and let it slice without constant supervision. Other sliceable products include boneless meats, breads, fruits and vegetables. Whether you want thick slices or shredded bits, by simply adjusting the blade to your desired setting, you get the same size slice every time. For enhanced safety, food slicers have minimal exposed surface area. Also, food slicers are easy to disassemble for quick cleanup. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=51 http://www.servu-online.com//blogger.asp?journalID=51 Mon, 8 Aug 2006 20:36:00 GMT http://www.servu-online.com//blogger.asp?journalID=51 Cleaning your draught beer lines prevents the build up of bacteria, mold and beerstone from the line surface. You should also regularly clean soft drink dispensing systems and other applications that require the recirculation of liquids at a low pressure. Beverage line cleaning should be done on a regularly scheduled basis. Scheduled beer line cleanings with a standard beer line cleaning kit will keep your system at peak performance. Successful bar owners suggest cleaning beer lines every time you switch out a keg. The following information explains the steps in thoroughly cleaning your draught beer lines:   Routine Draught Beer Line Cleaning Drain all beer from lines Rinse beer line using clean water Re-circulate an alkaline cleaner solution for the period of time recommended by the chemical manufacturer. Let cleaner soak in beer lines for the period of time recommended by the chemical manufacturer Hand clean beer faucets every time beer lines are cleaned Hand clean beer taps at least every 60 days Rinse beer lines with clean rinse water Test the rinse water at the beer faucet for pH of 6.5-7.5 using pH paper or pH meter Fill and pack line with beer Pour beer, check to make sure the beer is good with no off-aroma, no off-flavor, no excessive foam and no cleaning solution contamination.   Beverage Line Cleaning Frequency Beverage lines and draught beer equipment must be routinely cleaned to maintain the quality of draught beer. Failure to do so results in lost sales for failure to satisfy the customer due to bad tasting beer.   Draught lines and beer equipment should be cleaned: For beverage lines less than 25 feet in length a minimum of every 2 weeks For beverage lines greater than 25 feet in length and all glycol cooled systems a minimum of once a week Faucets should be disassembled and cleaned every time the beverage lines are cleaned Beer taps should be disassembled, cleaned and lubricated a minimum of every two months   customerservice@servu-online.com(Sarah Wilson) http://www.servu-online.com//blogger.asp?journalID=50 http://www.servu-online.com//blogger.asp?journalID=50 Mon, 8 Aug 2006 19:33:00 GMT http://www.servu-online.com//blogger.asp?journalID=50 Hot dog steamers heat up quickly and have a fast recovery for unexpected surges in hot dog demand. They require minimal labor and cooking time is 15 to 20 minutes. Steamers are least expensive and easy to clean and operate. The hot dogs and buns are in one common area in the steamer. Hot dog roller grills cook hot dogs in 10 to 15 minutes. Their non-stick rollers and removable oil tray make for easy cleanup. The roller rotation prevents residue buildup. The slanted roller grill increases visibility and is capable of serving from both sides. Roller grills also contain a drawer for hot dog buns. Hot dog broilers also heat up quickly and have a fast recovery for sudden hot dog demand. The action of the rotating rack attracts attention and cooks evenly for uniform color. Broilers contain a bun warmer to keep hot dogs fresh. Cooking time is 15 to 20 minutes. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=49 http://www.servu-online.com//blogger.asp?journalID=49 Mon, 8 Aug 2006 15:24:00 GMT http://www.servu-online.com//blogger.asp?journalID=49 Gas fryers are cheaper to operate and are hot the moment you turn them on. They contain burners either encased in tubes running through the shortening or on the lower, outside sides of the fry pot. Gas fryers use natural or propane gas and may include filtration systems underneath for draining. Electric fryers are more energy efficient. They heat the oil by immersing elements into the oil. Electric fryers sustain additional safety measures and are very precise in temperature control. Due to their low wattage, the life of heating elements and cooking oil is extended for a longer period of time. Both gas and electric fryers consume energy while upholding the frying medium at the desired cooking temperature. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=48 http://www.servu-online.com//blogger.asp?journalID=48 Mon, 8 Aug 2006 14:17:00 GMT http://www.servu-online.com//blogger.asp?journalID=48 Silicone bakeware is becoming increasingly popular in both commercial and residential kitchens. Silicone has long been used in the kitchenware industry however silicone bakeware is often misunderstood by the consumer. Although silicone bakeware has a baking surface more non-stick than comparable pieces made from aluminum or steel, many professional chefs recommend preparing the interior baking mould with a baking spray or butter. Silicone bakeware is also known for an easier release of baked goods however the silicone baking mould should always be completely cool before attempting to successfully unmold a product. Silicone bakeware results in moister baked goods, more even browning, as well as shorter baking times. Silicone bakeware can be folded to maximize storage spaces. Consumers should also be mindful of the tools they use to remove food from silicone bakeware. Since silicon bakeware is not “hard” bakeware, sharp metal tools may cut through the silicone. Also, silicone bakeware should never be used with direct heat sources such as cooktops or hot plates. customerservice@servu-online.com(Sarah Wilson) http://www.servu-online.com//blogger.asp?journalID=47 http://www.servu-online.com//blogger.asp?journalID=47 Mon, 8 Aug 2006 14:14:00 GMT http://www.servu-online.com//blogger.asp?journalID=47 Air cleaners remove contaminants in the air by capturing airborne particles of dust, smoke, pollen, etc. that people would otherwise breathe in. Smaller airborne particles like tobacco smoke and fine dust particles can enter the deeper part of the lungs, so the finer the filter, the more particles it traps. Air cleaners capture unpleasant smells and also bring relief to allergy and asthma sufferers by creating an allergen free and healthy environment. They help protect from the health hazards of polluted indoor air and provide overall improvement in air quality for long-term health. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=46 http://www.servu-online.com//blogger.asp?journalID=46 Mon, 7 Aug 2006 21:09:00 GMT http://www.servu-online.com//blogger.asp?journalID=46 Air doors help prevent cold or warm air, insects and contaminants from entering through a doorway. Also called an air curtain, an air door utilizes a controlled stream of air aimed across an opening to create an air seal. This seal separates different environments which allows for a faster flow of traffic and clear vision through the door opening. Air doors help contain heat and air-conditioning air which provides sizable energy savings and personal comfort. They also create a much cleaner and healthier environment.   customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=45 http://www.servu-online.com//blogger.asp?journalID=45 Mon, 7 Aug 2006 21:07:00 GMT http://www.servu-online.com//blogger.asp?journalID=45 Use of a high-temperature machine without a condensate hood can lead to mold problems and is typically restricted by local building authorities. All food service equipment that generates vapors, condensate, odors, fumes or excessive heat must be located beneath a mechanical exhaust ventilation hood. The ventilation hood should be close to the work area to minimize air volume and positioned so that contaminants are removed away from the user. The flanged seams of the condensate hood are sealed and water tight preventing the possible problem of leakage. The use of a condensate hood in a commercial kitchen provides for a more comfortable environment for the kitchen staff.   customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=42 http://www.servu-online.com//blogger.asp?journalID=42 Mon, 7 Aug 2006 21:03:00 GMT http://www.servu-online.com//blogger.asp?journalID=42 Induction ranges are fast, highly efficient and provide instant heat. An induction range draws power and heat only when a pan is placed on its cooktop surface. Unlike a gas stove, the induction range only heats cookware and not the kitchen. With no open flame, it makes for a safe cooking environment. Its mobility for multiple locations is ideal for presentation cooking, omelet stations or reheat stations. customerservice@servu-online.com(Amanda Douglass) http://www.servu-online.com//blogger.asp?journalID=44 http://www.servu-online.com//blogger.asp?journalID=44 Mon, 7 Aug 2006 21:02:00 GMT http://www.servu-online.com//blogger.asp?journalID=44 Cooking with steam has several advantages. Steam cooked foods are flavorful and contain more vitamins and minerals. Steamed food is often more tender because the food is not exposed to dry heat, as with other cooking methods. Steam cooking allows food to retain its natural flavor, without adding calories, fat or sodium. Since no additional fat or oil is required for cooking, foods cooked with steam are much healthier and lower in fat. Many people believe that steam cooking produces bland, tasteless food. This misconception could not be further from the truth. In fact, foods that are steamed retain more of their flavors, smells, colors and textures than foods that are boiled, broiled or fried. Another benefit of cooking with steam is that no grease vapors are produced. When meats and fish are cooked with steam, the fat from these foods will seep away from the food and into the water reservoir of the steam cooker.   sarahwilson@servu-online.com(Sarah Wilson) http://www.servu-online.com//blogger.asp?journalID=41 http://www.servu-online.com//blogger.asp?journalID=41 Mon, 5 Aug 2006 20:34:00 GMT http://www.servu-online.com//blogger.asp?journalID=41 Cleaning refrigeration condensers will save you money, product loss and expensive repairs.  Most manufacturers recommend cleaning your condenser every 90 days.  Tools needed are a stiff brush and a vacuum cleaner.  Most manufactures also recommend once a year having your condenser professionally cleaned. (Don Sours, True Manufacturing) http://www.servu-online.com//blogger.asp?journalID=40 http://www.servu-online.com//blogger.asp?journalID=40 Mon, 15 Jun 2006 18:27:00 GMT http://www.servu-online.com//blogger.asp?journalID=40 A majority of health departments and other regulating agencies require stainless steel equipment for food service applications.  Most restaurant sinks are made from type 430 or type 304 stainless steel, which are generally acceptable in most areas (these are specified per item if your health department may have further restrictions).  Type 304 stainless steel indicates a higher nickel content which improves the corrosion resistance.  The gauge of stainless steel  indicates thickness; the lower the gauge number the thicker the stainless steel.  A restaurant sink constructed of 16 gauge type 304 stainless steel will resist corrosion longer and provide a better return on your investment than a less expensive restaurant sink constructed of 18 gauge type 430 stainless steel.  All stainless steel restaurant sinks, although top of the line commercial grade stainless steel, can corrode and decay when they are misused or exposed to extreme environmental conditions.   Stainless steel can corrode, or rust, when exposed to excessive and high humidity, as found in some southern coastal locations.  The salt air found in all coastal regions can also create problems with these sinks if they are not properly maintained.  Water from wells may also be detrimental to stainless steel because of the high sediment levels.  However, the majority of the corrosive issues stem from misuse or lack of a maintenance program.   Most restaurants use a 3-compartment sink, so they can use a 1-2-3 Wash System.  This system is ideal for sanitization, the first step being to wash with a detergent, the second step to rinse, and the third to sanitize.  This system can however lead to corrosion of your stainless steal sink.  The use of chlorinated sanitizing chemicals, such as bleach, or a lot of detergents, can actually eat away at the stainless steel, if the solution is left to sit in the sink.  This is not to mean you cannot use these detergents, although detergents with low chlorine levels are preferred.    So what kind of maintenance program can you adopt to ensure the longest life possible for your sink?    When you have used your sink with any detergent or bleach, it is best to rinse the sink bowl off completely after you have let it drain.  The next step is to simply dry off the sink bowl.  Drying the sink bowl eliminates sitting water.  Pinholes can still form in your sink basin if they are rinsed but not dried, because small amounts of water, mixed with latent chemicals, sit and air dry, as they eat away at the stainless steel. jeffchandler@servu-online.com(Jeff Chandler) http://www.servu-online.com//blogger.asp?journalID=38 http://www.servu-online.com//blogger.asp?journalID=38 Mon, 2 Jun 2006 14:59:00 GMT http://www.servu-online.com//blogger.asp?journalID=38 New Standards Require Commercial-Grade Moveable Gas Connectors for Foodservice Establishments   Fire and health inspectors have long advocated regular cleaning behind commercial-grade fryers, grills and other gas powered appliances. Now, the codes are finally catching up. The updated standard (ANSI Standard Z21.69/CSA 6.16) requires the use of commercial-grade moveable gas connectors on gas appliances that are moved for cleaning, sanitation and maintenance. The revised standard (updated in 2005) will promote safety and hygiene in commercial kitchens. It requires gas connections that make it easier for operators to quickly and easily move appliances for cleaning and service.   What the New Code Requires As a result of the updated standard, residential-grade flexible gas connectors are no longer permitted on any appliance on casters or that can be moved for cleaning or maintenance. The standard specifically requires that commercial-grade moveable gas connectors must be used on all caster-mounted gas appliances, and for all appliances that may be moved on a regular basis. The reality is that all appliances, whether caster-mounted or not, can and should be moved for cleaning and routine maintenance. As a result of the code change, inspectors will be placing more emphasis on ensuring that appliances are connected in accordance with the updated requirements.   Keeping a Commercial Kitchen Clean and Safe When grease, grime and food collect behind a commercial cooking appliance, there is an increased risk of fire. In fact, fires in commercial kitchens are often tied to grease buildup associated with cooking appliances. According to the October 2004 Restaurant Fires report from the U.S. Fire Administration, grease/oil is the item most likely to ignite first in a commercial kitchen fire. Requiring commercial-grade moveable gas connectors, which make cleaning easier, is one of the best ways to reduce fire risk associated with grease buildup. A recent survey of restaurant and food service operators revealed that fire safety is among their most important concerns. Even a small fire in the kitchen can be extremely disruptive, at best throwing operations off during a busy dinner or lunch rush, and at worst, shutting down the entire operation for weeks on end for costly restoration. Operators must also consider the safety of their employees who could be injured in a fire.   Mobility Can Impact Your Bottom Line Gas appliances that are moved (either caster-mounted or on fixed legs) for periodic and thorough cleaning can significantly reduce the amount of time and money involved with cleaning and servicing cooking equipment. Hard-pipe connections make mobility virtually impossible. The inability to easily move gas appliances basically eliminates the possibility of regular cleaning. This will result in grease and dirt buildup. It also makes routine service or repairs time-consuming and expensive because operators must hire service technicians every time to disconnect and reconnect the gas pipes. Hard-pipe also presents significant scheduling issues any time service is required. The repair of an appliance has to be scheduled around a technician’s availability. Additional staff costs may be incurred if after-hours service calls are needed.   Residential-Grade Connectors No Longer Acceptable Residential-grade moveable gas connectors are no longer allowed in commercial applications because they are not designed for the repeated movement a clean commercial kitchen demands. In addition, the corrugated tubing collects dirt and grease, creating hygiene and fire safety risks. Residential-grade flexible gas connectors also are not commonly designed to carry the high BTUs required by commercial gas cooking equipment. These factors were the key reasons why industry professionals supported these important code revisions. Commercial-grade moveable gas connectors are made of extremely durable materials that can withstand the rigors of the commercial kitchen. These connectors are coated with an industrial grade smooth antimicrobial polymer coating that allows grease and grime to be easily removed. Further, a quick disconnect coupling can also be attached to allow the entire appliance to be disconnected from the gas line in a matter of seconds. As the code updates recognize, mobility and easier connections provide a combination of durability and cleanliness that enhances safety and hygiene at foodservice establishments.   Model Building Codes Also Revised The ANSI Z21.69/CSA 6.16 Standard for Moveable Gas Connectors is referenced in all of the Model Building Codes. These include the National Fuel Gas Code (ANSI Z223.1/NFPA 54), The International Fuel Gas Code, The Uniform Plumbing Code and the Canadian B149 Natural Gas Installation Code. These Model Building Codes have also been revised to reflect the importance of the standard. All of these code changes specify that appliances, subject to movement for cleaning or service, shall be connected with a commercial-grade moveable gas connector. In other words, across the board the agencies that establish the standards for commercial gas appliance installations are further recognizing the importance of safety.   What You Can Do Restaurants and foodservice establishments need to ensure that their gas appliances are connected in accordance with the newly revised standards. You can contact your local equipment distributor or service company for an evaluation of your gas connector requirements. info@dormont.com(Dormont Manufacturing Company) http://www.servu-online.com//blogger.asp?journalID=39 http://www.servu-online.com//blogger.asp?journalID=39 Mon, 22 May 2006 14:37:00 GMT http://www.servu-online.com//blogger.asp?journalID=39 Purchasing scratch and dent equipment can be an added value to your restaurant budget. Often times, items that are damaged in transit to a customers location are refused due to small dents or dings that will not affect the functionality of the unit. These items are sold at sometimes drastically reduced prices and are equivalent to units that are New and Unused condition. If you are using these items in the back of the house why not consider purchasing a piece of equipment that may have minimal cosmetic flaws and end up providing you with significant savings! maryreale@servu-online.com(Mary Reale) http://www.servu-online.com//blogger.asp?journalID=37 http://www.servu-online.com//blogger.asp?journalID=37 Mon, 3 May 2006 14:31:00 GMT http://www.servu-online.com//blogger.asp?journalID=37 How much ice will you need to efficiently operate your business? The following information may be helpful in calculating the amount of ice you will need on a daily basis. Restaurant: 1.5 Lbs. per person Cocktail: 3 Lbs. per person Water Glass: 4 oz. per 10 oz. glass Salad Bar: 30 Lbs. per cubic foot Fast Food: 5 oz. per 7-10 oz. drink; 8 oz. per 12-16 oz. drink and 12 oz. per 18-24 oz. drink Lodging: 5 Lbs. per room Catering: 1 Lb. per person Drinks: 40% ice per drink multiplied by the number of drinks served on a peak day.     sarahwilson@servu-online.com(Sarah Wilson) http://www.servu-online.com//blogger.asp?journalID=36 http://www.servu-online.com//blogger.asp?journalID=36 Mon, 30 Mar 2006 21:58:00 GMT http://www.servu-online.com//blogger.asp?journalID=36 Proper care of your wood furniture will greatly extend the life of the restaurant furniture and save you money over time.  Most restaurant furniture is made of stained hardwood and finished with catalyzed sealer or a polymer sealer.  The sealer protects the wood and stain as well as leaves a smooth glossy finish.  If the wood absorbs a liquid, the wood will expand and possibly crack the sealer finish or alter the stain color.  Most restaurant furniture sealers will repel liquid such as high humidity and beverage spills.  There are some precautions to take to extend the life of your restaurant chair or bar stool. Wipe off your wood restaurant chair or wood bar stool with a clean dry cloth.  If you need to clean the bar stool or wood chair use mild, soapy water made from dish soap and dry immediately after.  Do not clean your wood furniture with diluted bleach or ammonia.  Harsh chemicals will pass through the sealer and absorb into the wood.  The wood expands and cracks the sealer.  Even a few weeks of cleaning a brand new bar stool with diluted ammonia may cause the finish to look old, dull and cracked. Use color-coded KleenPails for your sanitizer so your staff does not wipe down the chairs with the same harsh solution used in sanitizing the kitchen or tables.  If you have an outdoor section of your restaurant use outdoor furniture or bring the furniture inside so it does not get wet.  Do not allow spills to sit on wood furniture for extended time.  Although the sealers keep water out, prolonged spills will eventualy pass through to the wood. With a little prevention, your wood furniture should last a long time and remain pleasing to your customers.      sarahwilson@servu-online.com(Sarah Wilson) http://www.servu-online.com//blogger.asp?journalID=35 http://www.servu-online.com//blogger.asp?journalID=35 Mon, 17 Mar 2006 17:41:00 GMT http://www.servu-online.com//blogger.asp?journalID=35 Commercial refrigerators and freezers are available with the compressor mounted to the bottom of the unit or the top of the unit. Bottom-mounted refrigeration units generally have the added bonus of a “no-stoop, lower shelf,” with the added convenience of additional storage room at the top of the unit. Since the compressor is located at the bottom of the unit, it will perform in the coolest, most grease-free area of your kitchen. Servicing a bottom-mounted refrigeration unit is generally easier due to its convenient location. Top-mounted refrigeration units generally feature an optimum amount of storage, in terms of cubic feet. Many restaurant owners feel that a kitchen with a top-mount refrigerator or freezer will stay cooler, since the warm air produced by the condenser is stays high above the working area. sarahwilson@servu-online.com(Sarah Wilson) http://www.servu-online.com//blogger.asp?journalID=34 http://www.servu-online.com//blogger.asp?journalID=34 Mon, 3 Feb 2006 22:01:00 GMT http://www.servu-online.com//blogger.asp?journalID=34 Equipment that changes the state of water is often the most difficult equipment to keep running in a commercial kitchen. When you make steam, ice or even coffee you drastically change the state of water. When you change the state of water, you change the state of the minerals dissolved in the water.   70% of ice machine failures are water related. The majority of steam and coffee brewer failures are water related as well. Water filtration is an easy way to reduce your water related failures. Manufacturers like Everpure produce point-of-use water filtration equipment that filters the solids out of water, and feeds a chemical into the water to reduce the amount of mineral build up caused by dissolved solids falling out of the solution. When considering the purchase of a large, expensive piece of equipment that heats or cools water make the investment in an Everpure system to reduce your failures and increase the longevity of your equipment. davesmith@duncansupply.com(Dave Smith, Duncan Supply Company Inc.) http://www.servu-online.com//blogger.asp?journalID=33 http://www.servu-online.com//blogger.asp?journalID=33 Mon, 31 Jan 2006 21:31:00 GMT http://www.servu-online.com//blogger.asp?journalID=33 Often times you hear people speak of how using water filtration reduces service calls. Water filtration by Everpure also creates ingredient quality water. Ice is 100% water. Coffee is 98% water. Carbonated beverages are 80% water. Increase the quality of your products by increasing the quality of your ingredients. Use Everpure water filtration and begin serving better quality beverages. davesmith@duncansupply.com(Dave Smith, Duncan Supply Company Inc.) http://www.servu-online.com//blogger.asp?journalID=32 http://www.servu-online.com//blogger.asp?journalID=32 Mon, 31 Jan 2006 21:21:00 GMT http://www.servu-online.com//blogger.asp?journalID=32 Nugget Ice  has many advantages over cubed ice.  Nugget ice machines use up to 60% less engergy and water than cubed ice machines.  Nugget ice machines generate higher profits for customers by providing greater liquid displacement than cubed ice machines.  Cuonsumers prefer nugget ice because of it's chewable texture.  If you serve nugget ice, you will find your customers coming back for more and your bevearge sales increasing. davesmith@duncansupply.com(Dave Smith, Duncan Supply) http://www.servu-online.com//blogger.asp?journalID=31 http://www.servu-online.com//blogger.asp?journalID=31 Mon, 31 Jan 2006 18:53:00 GMT http://www.servu-online.com//blogger.asp?journalID=31 Char-Broilers are offered in both Lava Rock and Radiant designs. Both are designed to distribute heat evenly throughout the cooking area and vaporize drippings. Lava Rock Char-Broilers will provide for a lower initial investment, but will require a little more maintenance to keep the Char-Broiler operating at its optimal level. The lava rocks will need to be replaced when they become coated by drippings. Generally, the lava rocks should be replaced about every 6 months. The Radiant Char-Broilers will require a higher initial investment, but will require little or no ongoing maintenance. A Radiant Char-Broiler converts the burners' flames into searing infrared heat for faster cooking times, while also reducing flare-ups. Either way, Char-Broilers will give your food an authentic flame-broiled taste. (Sarah) http://www.servu-online.com//blogger.asp?journalID=30 http://www.servu-online.com//blogger.asp?journalID=30 Mon, 17 Jan 2006 17:40:00 GMT http://www.servu-online.com//blogger.asp?journalID=30 The following was taken from www.restaurantreport.com and written by Linda Lipsky.   Designing Profitable Menus A flashy menu that doesn't generate sales is like a race car without an engine.....Nice to look at, but it won't pay the bills. I've had an opportunity to work with hundreds of food and beverage operations of every type and size, from mom-and-pop eateries in South Philly to national chains. Whether I'm working with a local hoagie shop or an upscale, fine dining restaurant, I always review the menu to see if it is designed to maximize sales AND promote the items which are most profitable and unique to the property. It is my firm belief that next to a well-motivated sales staff, your menu is your best internal marketing tool. That is why proper layout and design are essential ingredients for your future profitability. I'd like to help you avoid some of the grave errors I've seen over the years. There are many do's and don't's when it comes to menu design. If you really want to be able to direct your customers' attention towards the items you want to sell, try some of these tricks of the trade. COLOR - I recommend using at least three colors on your menu if you have your menu printed professionally. With three colors to work with, you'll be able to highlight the section headers (e.g. Appetizers) with one color. Use the second color for standard menu item names and descriptive copy. Then, use the third color to call attention to a few key menu items within each menu section. ICONS - Another way to focus on the more profitable items on your menu is by using icons. Try to choose a symbol which is appropriate for your restaurant's theme and is recognizable when it is shrunken down to size. The Magnolia Cafe does a great job with icons, including identifying their highly profitable vegetarian options as well as their heart healthy options. Bear in mind, however, if you plan on using icons for healthy menu options, you'll need to have the nutritional proof to back up your claim in accordance with current FDA guidelines. TYPEFACE - A third option for calling attention to menu items is your choice of typefaces. Using three distinct typefaces, in much the same way as the three ink color options previously mentioned, will have a similar effect on helping you sell more of your most profitable menu items. SEASONAL OFFERINGS - Change your menu at least twice a year to ensure that you are offering the most cost-effective ingredients during each season. Don't get caught offering sides of asparagus in the middle of winter. PHOTOS - Know that when you put a photograph on a menu, you are creating a visual guarantee that your actual plating will match the photo on the menu. If you have a well-trained staff that can execute the exact plating, this is a great way to target attention on profitable items. However, photographs can be dangerous on table tents and place mats which will be sitting right next to the delivered product, so train you staff how to deliver a picture perfect product .... or leave the photo out! You'll avoid running up your food cost when the guest rejects an item that does not resemble its enticing photo. SELL EXTRAS - Use every area of the menu (without cluttering it) to market your extensive product line, including specialty cocktails, wines by the glass, non-alcoholic beverages, salads, sides, after dinner beverages, desserts and a selection of bottled wines (if your list is extensive and you aren't able to fit the entire list on the menu). Don't waste money by leaving the back of the menu blank. Realize that although your customers may be coming to your restaurant for an entree, you can boost your sales and reduce your food cost percentage by selling all of the add-ons. COSTING & RECIPES - Do your homework when selecting menu items and finalizing the recipes. Cost out every ingredient in every written recipe. Until this is done, you'll never be able to maximize your profits. There are now many software products available to help cost out your recipes, which can expedite the process. PRICING SURVEY - Check the competition before you set your menu prices, and make sure you are comparing apples to apples. Just because you and Competitor A are both offering Buffalo Wings doesn't mean the portion is the same, or the overall quality is comparable. Use both the cost data and competitive data before you lock in your menu prices. IN-HOUSE PRINTING - Whenever possible, keep your menu flexible by printing your menus in-house. Although the covers which will hold your printed menu pages can be a significant investment, your ability to edit and revise your menu and keep things fresh at your restaurant will be perceived as a positive. As is the case with every ingredient on your menu, be sure to get several competitive bids for the menu covers, as well. Also, be aware that there are many paper companies which can provide you with pre-designed menu insert pages in a variety of colors and sizes. By choosing one of these products, you'll save on the design fees. LEGIBILITY - Legibility is key. If the customers can't read your menu, the targeted menu items won't sell. So be careful choosing the typeface, ink color and paper color and make sure there is enough color contrast between the paper and the ink, factoring in the effect of your dining room lighting level. USER-FRIENDLY - Don't intimidate your customers by using excessive foreign phrases that aren't followed by explanations on your menu. This will keep guests from ordering these items, due to the unknown ingredients and preparations. No one wants to feel ignorant, especially when they're paying for the privilege. Instead of risking embarrassment, the customers simply won't order these items. Following these guidelines will lead you to a more profitable menu and help you to reduce your food cost at the same time. chriskincheloe@servu-online.com(Chris) http://www.servu-online.com//blogger.asp?journalID=25 http://www.servu-online.com//blogger.asp?journalID=25 Mon, 30 Dec 2005 18:30:00 GMT http://www.servu-online.com//blogger.asp?journalID=25 Cocktail Hour A resurgence of interest in cocktails can be a boon to sales. But if the waitstaff can’t tell a mezcal from a Manhattan, then you’ve got problems. Here’s everything your staffers need to know. THE TERMS Neat: Something served neat is poured right from the bottle into the glass and presented at room temperature, with nothing added to it. Some spirits that might be served this way are many whiskeys (usually in a rocks or old-fashioned glass) and anything that is an unmixed shot drink. Beverages served this way are served in a liqueur or pony glass. Up, straight up: The spirit or mixed drink is served chilled, without ice. Some cocktails are traditionally served up (the Cosmopolitan), while with others it is an alternative to the drink being served on the rocks (Martinis and Manhattans). Chill the drink by stirring it with ice cubes and then strain into a stemmed glass, leaving the ice behind. Rocks: Served over ice, usually in an Old-Fashioned glass, sometimes referred to as a rocks glass. Ice is usually placed in the glass first, and then the spirit or drink poured over it. Tall, short: For cocktails using a spirit plus a mixer, a tall drink is served in a highball glass, sometimes referred to as a Collins glass. A short drink is served in a rocks glass. In either case, the pour (portion) of liquor is the same; the difference is the amount of mixer added. With drinks such as Gin and Tonic, the default is to serve it tall. Some Scotch drinkers, however, prefer their Scotch and water on the short side, with less dilution from the mixer. THE SPIRITS Vodka: The most popular distilled spirit in the United States, the many varieties of vodka offer subtle distinctions. Vodka distilled from grain is considered superior because of its clean flavor, while potato vodkas are prized for their smooth body. Flavored vodkas are often used in cocktails (the Cosmopolitan). Cocktails made with vodka: Vodka Martini, Screwdriver, Bloody Mary, Salty Dog, Gimlet, Greyhound, Cape Codder, Bay Breeze, Sea Breeze, Madras. Gin: This grain-based spirit is flavored with juniper berries. London dry gin is relatively light and crisp and is ideal for Martinis. American dry gin is of a somewhat less impressive pedigree, although there are some sound examples. It is at its best when mixed. Holland or genever gin has more flavor and body than London dry gin and is more often imbibed chilled and straight. Cocktails made with gin: Martini, Bronx, Gimlet, Gin and Tonic, Gin and It, Negroni, Gibson, Singapore Sling, Fitzgerald, Tom Collins. Rum: Rum is a distillate of sugarcane, sugar beets, molasses or other sugar byproducts. Puerto Rico is the largest producer. Color in rum comes in part from the type of container in which it is aged, but in addition many rums have caramel coloring added. Light rums have a little molasses flavor, though some approach the neutrality of vodka. Amber rum is a bit darker and more flavorful. Añejo (aged) is usually a premium bottling and is smoother and more complex. Dark rum, fermented longer before distillation, is the most aromatic, with a richer flavor. Cocktails made with rum: Bacardi Cocktail, Cuba Libre, Daiquiri, Planter’s punch, Piña Colada, Rum and Tonic, Mai Tai, Jamaican Rum Punch. Tequila: High-quality tequila (which, by the way, comes only from the area of Tequila in the Mexican state of Jalisco; the same spirit from other parts of the country is called mezcal) is sometimes served in a shot glass as a sipping spirit. All tequila is produced from the agave plant, with blue agave often considered the best; some premium bottles are labeled “100 percent blue agave.” Silver or plata tequila is not aged and is usually best for mixing; reposado is aged for at least one year in oak; añejo is aged for at least two. Aged tequilas tend to be smoother and are most often served neat. Cocktails made with tequila: Margarita and Tequila Sunrise. Whiskey: Whiskeys are produced from a grain mash that has been fermented, distilled, then aged in a wood barrel. It is the barrel aging that gives whiskeys their color and characteristic flavor, which differentiate them from clear grain spirits. The distinctions between whiskeys result from the base grain used and the production methods. Bourbon is the most famous American whiskey. Made predominantly from corn, with wheat and barley sometimes included, it tends to be full-bodied. Cocktails made with bourbon: Bourbon Manhattan and Bourbon Sour. But most are consumed neat, on the rocks, or with water or soda. Canadian whiskey is generally of high quality; the use of rye as one of the grains from which it is distilled gives this whiskey its nickname, rye whiskey. Because of its relative delicacy, it is very popular for mixed drinks and cocktails. Cocktails made with Canadian whiskey: Manhattan, Dry Manhattan, Perfect Manhattan, Whiskey Sour, 7 and 7, Old Fashioned. Irish whiskey can be made from barley, corn, rye, oats or wheat, although barley usually predominates. It is on the light and delicate side, and is usually served neat or on the rocks. The only mixed drink usually made with Irish whiskey is Irish Coffee. Scotch whiskey has a distinctive smoky flavor that derives from the use of peat-fueled fires to dry the grain during production. Because of that smokiness, Scotch tends to be more of an acquired taste than the others and isn’t as adaptable to cocktail recipes as, say, bourbon and Canadian whiskeys. Single-malt Scotch whiskey is the product of a single distillery, with differences in flavor coming from the grain and water used, even from the type of peat. Regional commonalities can help you to group the whiskeys by flavor characteristics. The regions are the Highlands, Campbeltown, Speyside, Islay and the Lowlands. Blended Scotch whiskeys are available at many price points and quality levels, their strongest suit being consistency and relative simplicity. Cocktails made with Scotch whiskey: Scotch on the Rocks, Scotch and Water, Scotch and Soda, Scotch Sour, Blood and Sand, Rob Roy. Adapted from www.restaurantbiz.com chriskincheloe@servu-online.com(Chris) http://www.servu-online.com//blogger.asp?journalID=27 http://www.servu-online.com//blogger.asp?journalID=27 Mon, 30 Dec 2005 18:29:00 GMT http://www.servu-online.com//blogger.asp?journalID=27   Adapted From www.restaurantbiz.com & www.food.com   Wine Service As Americans grow more knowledgeable about wine, their demands become greater. But establishing a comprehensive wine program isn't easy. And even restaurants that have a sommelier or beverage manager to lead customers through the wine experience can’t expect them to be at every table, every meal period. All servers need to know something about wine—and how to present it. Here are some tips you may want to pass along to them before letting them loose on the dining room floor.   DO Show the bottle Present the bottle to the person who ordered it (label up) and say the name of the wine and the year. This prevents opening a wine that the guest didn't order. Share the openingSome restaurants place the bottle on the table to open, others have a side table. No matter which method you use, the guest should be able to see the bottle being opened. Hand over the cork Let the guest do what they will with the cork, but if they show no interest, remove it from the table. Give the guest a taste Always start the service with giving a tasting portion to the person who ordered the wine. Refill the glass Servers are responsible for pouring wines throughout the meal. DON'T Leave debris on the table Guests may want to keep the cork but they don’t want those plastic or metal bits scattered on the table. Pop the corks Popping corks is usually frowned upon. Whether it is a still wine or a sparkling wine, let the servers know that the goal is a smooth slide out of the bottle. Assume all years are the same Servers should never assume the guest would accept the substitution of one vintage for another. Overfill a glass The rule of thumb is to pour to the third or half level, though champagne glasses are usually filled to the three-fourths level. Pour new wine in a used glass When wines change so should the glass. Consider the ice bucket an afterthought With white or sparkling wines, an ice bucket or tabletop chiller should be in place and filled with ice and water (or chilled) when the wine is brought out.   Broken CorksYou're twisting the cork off of a bottle in front of your patrons and all of a sudden your cork breaks! What should you do? If your cork breaks, do not panic! The worst that can happen is that a little cork will get into your wine. First, try to save the day by stickinng the remaining cork from odd angles with your corkscrew to get it out. If that doesn't work, simply push what's left of the cork into the full bottle of wine, then strain the wine into a decanter.   OxygenIf you're serving an expensive, top-level red wine that is meant to age, and if you're serving it young, giving it some air will accelerate the aging process by oxidizing it. This will bring it a bit closer to what it might be ten years down the road. This is one of the main reasons why people decant red wine, spilling the wine out of its bottle and into a glass pitcher. Pouring exposes the wine to maximum oxygen. Some servers even pour it back and forth between two decanters, increasing the oxygen exposure. You may want to try this if you have a very young, very tannic red wine. The Dripless PourOne little trick can prevent a lot of stained tablecloths: As you're about to stop pouring into a glass, give the bottle a sharp little twist (only about 20 degrees). Immediately return the bottle to a vertical position. This helps you make a dripless pour!   SedimentAs red wine ages, it creates a sediment--a murky, muddy substance that's not pretty to see and not pleasant to taste. The solution: Decant the wine. If your red wine has been lying on its side in storage(as it should) and if you decide to serve it at the last minute, you can't remove the sediment by decanting; the sediment is mixed in with the wine. You can use a filter, but many traditionalists object to that. If you're on top of things, stand the wine up for a few days before serving so the sediment falls to the bottom of the bottle. At serving time, stand a candle or flashlight next to the decanter. Pour the wine into the decanter so that the light is below the neck of the bottle as you pour. You will be able to see the wine flowing into the decanter and observe the exact moment when a little sediment begins to mix with the wine. At that moment, cease pouring. It is important to pour the wine into the decanter in a steady stream--stopping would wash the wine back into the bottle and mix it with the sediment. When you're done, you should have about a half-inch of muddy wine in the bottom of the bottle.     chriskincheloe@servu-online.com(Chris) http://www.servu-online.com//blogger.asp?journalID=26 http://www.servu-online.com//blogger.asp?journalID=26 Mon, 30 Dec 2005 18:28:00 GMT http://www.servu-online.com//blogger.asp?journalID=26 Why buy a Univex Planetary Mixer? 1) Two years FREE service: Parts and Labor Included In the unlikely event you experience problems, rest assure you are protected by the best mixer warranty in the industry. Peace of Mind comes standard with Univex. 2) Made in the USA All Univex planetary mixers are American made & manufactured at our headquarters in Salem, NH. 3) Variable Speed Control The Univex C.V.T. or Continuously Variable Transmission uses rugged Dayco Gold Label components and specially engineered variable technology that allows you to select the exact speed that is perfect for each recipe. Why settle for a mixer that only has 3 or 4 speeds? Would you buy an oven with only three fixed temperature choices? Fixed speed mixers are so 20th century! 4) Unigear Technology Thanks to the C.V.T. transmission, extra space is available in the gearbox, allowing us to use oversized hardened alloy gears. Bigger gears allow more power in tough mixing conditions. This technology also allows our mixers to absorb punishment outside the gearbox, allowing less wear to the gears themselves. 5) Proven Technology What’s new technology to our competition and industry is old news to us. Our Unique hybrid drive system has proven to be the clear winner in meeting performance and value goals. It’s simple, very tough, offers efficient operation & easy maintenance. 6) FREE use of our 24 hour / 7 day a week emergency service & support line. The Univex promise of value means our exceptional customer support will be there for you long after the sale. If problems do occur, rest assured that help is a phone call away. Many of our Independent Authorized Service & Support Centers offer 24 hour emergency service. 7) Durable Powder Coat/Epoxy Finish Why would Univex invest in a powder coat/epoxy finish on our mixers when the industry standard is baked enamel? Because we believe the strong and durable powder coat process will keep your mixer looking newer longer; just another example of the Univex tradition of value. 8) Attractive Total Cost of Ownership The Univex Planetary Mixer is a genuine value when you consider the thoughtful value added features and rugged American built construction. However, as the years go by, you’ll see that the elegantly simple drive design significantly reduces the cost of repair. That’s because quite simply, less complex parts mean less chance for something to go wrong. 9) All the attachments & accessories you need to customize you mixer Built in PTO (Power Take-Off) allows the mixer to become the “Swiss army knife” of the kitchen. With the available ALFMC-12 Meat & Food Chopper, VS9 Vegetable Slicer, & the VS9H Grater/Shredder attachment; you can grind, shred, & slice! Add a power bowl lift and bowl truck to your 60qt or 80qt mixer to save the heavy lifting. Our wide selection of downsized bowls and attachments allow you to mix small batches on even a large mixer. See our price list for a full listing of available attachments for all our planetary mixers. 10) Extended warranties and leasing Available Contact your local Authorized Univex Dealer or call our customer support team at (800) 258-6358 for information on extended warranties and no money down lease options. 11) Innovative Safety Features Swing Ring safety guard opens wide for full access to bowl. Removes easily for cleaning, fits in dishwasher. Interlock switches protect operator from injury if safety guard is open or bowl is lowered. Equipped with low voltage protection to prevent accidental start-up after power failure. univex@univexcorp.com(Univex Corporation) http://www.servu-online.com//blogger.asp?journalID=16 http://www.servu-online.com//blogger.asp?journalID=16 Mon, 18 Nov 2005 13:40:00 GMT http://www.servu-online.com//blogger.asp?journalID=16 All information has been taken from the HACCP Reference Book.In order to ensure that both food and customers are safeguard from unsanitary conditions, certain serving procedures must be properly followed.These procedures include: After busing, cleaning tables, or touching any unsanitary object, employees should wash their hands. Items should be served with a long-handled ladle so neither the servers' hands nor the customers' hands come in contact with the food. Employees must never touch the food-contact parts of glasses, cups, plates or tableware. At food bars, where customer behavior should be observed, employees must be stationed where they can offer a fresh plate for each trip through the line. Any items which customers have touched with their fingers, tasted, returned to the serving dishes, or possibly contaminated in any other way, should be removed immediately. Sealed packages of crackers, bread sticks, and condiments, such as ketchup and mustard, should be served. Only unopened packages may be re-served. Never re-serve unwrapped bread, rolls, crackers, salad dressing, or relish trays that have been served but not eaten. Personal HygieneIn food safety, good personal hygiene on the part of every employee is crucial. Employees should be provided with adequate sanitary facilities, should be trained to care for their hands and their clothes, and should be encouraged to report injuries or illnesses.Hand CareContamination can be easily spread by employees' hands. In order to avoid this, any employee who has touched, or possibly touched any contaminated object, must wash their hands before continuing sores, cuts, or infections. Washing hands properly is the main defense against the spread of human contaminationWhen Hands should Be WashedEmployees should always wash their hands after the following actions: Using the toilet. Using a handkerchief or tissue. Handling raw food, especially meat, poultry, and egg shells. Touch themselves or another person anywhere - hair, face, body, clothing. Touching unclean equipment or work surfaces. Using wiping clothes or any clothing to wipe perspiration from there face. Smoking, chewing tobacco or gum, eating, or drinking. none of these actions should be done in food-preparation area. Cleaning, scraping, or washing dirty dishes or utensils. Hand Washing Facilities and EquipmentHand care equipment is especially important. Hand-washing stations should be available and convenient in each employee washroom and in kitchens and food-preparation areas. Stations should contain: Hot and Cold FaucetsEach faucet should allow employees to mix hot and cold water to a temperature of at least 110°F (43.3°C). This temperature allows effective cleaning but will not scald. Faucets should be: sensor activated, have handles that can be turned by the elbow, or have levers or pedals that can be operated be the foot or knee to avoid re-contamination. Employees should not have to touch handles with their washed hands. Hand SoapProvide dispensers that allow employees to touch only the soap that is dispensed, not enclosed supply. Provide brushes to wash fingernails and a sanitizing solution for soaking the brushes. Dryers and Disposable TowelsThe drying method you use should be touchless to avoid re-contamination of clean hands. Some authorities consider air blowers the most sanitary drying method; however, single-fold paper towels should also be provided. The most important consideration should be avoiding buttons, levers, or knobs on drying devices that will re-contaminate clean hands after washing. Integrating Training into daily RoutineMake job analyses and recipes available on the job, so employees can refer to them quickly. Signs in employee restrooms and work areas, buttons, and flyers can help employees aware of sanitation. Be sure your reminders are positive in tone. Recognize and reward the completion of training and good efforts in daily work. Obeying all rules - concerning smoking, hand washing, touching cooked items, and so on - is as important for managers as it is for employees. It reinforces good practices and procedures when employees see you following your own rules. (Advance Tabco, as taken from the HACCP Ref. Book) http://www.servu-online.com//blogger.asp?journalID=15 http://www.servu-online.com//blogger.asp?journalID=15 Mon, 9 Nov 2005 16:32:00 GMT http://www.servu-online.com//blogger.asp?journalID=15 May 10, 2005 Crowds Get Hip to a Revolution in Blending Technologies with Vita-Mix® Vita-Mix Corporation, the leader in advanced blending equipment for the foodservice industry, announced a number of new products and enhancements at this year's National Restaurant Association (NRA) Show at Booth #3214. F&B professionals who were looking for products that deliver savings on labor and clean-up time while boosting productivity saw live demonstrations at the Vita-Mix booth. New Vita-Mix® technologies that were on display included these great products: Drink Machine Advance and BarBoss¨ Advance blenders have innovative features that make blending even quieter and faster! Now available with 6 blender programs Ð each combines the right speed and timing to eliminate any guesswork! Both the Drink Machine Advance and BarBoss Advance are easily customizable on-site with a programming chip, allowing operators to save the program and email it to other locations to ensure that the drinks are consistent! Enhanced engineering created a quieter operation and a slow start with a 3-stage ramping process! Use any of these Vita-Mix containers with the Advance machines: NEW 32 oz. Mini, 48 oz. & 64 oz. standard, and 32 oz. XP (Xtreme Performance). The Vita-Prep® 3 blender features a unique 3+ peak HP motor to give operators more power at start up and the ability to blend extra thick ingredients without overheating. This professional chef's blender includes variable speed, a 64-oz. container and a larger cooling fan. The Vita-Prep 3 is the key ingredient for chefs! The Portion Blending System® PBS Advance ice shaving blender system uses the same patented PBS platform with a powerful 2+ peak HP motor to blend easier and faster than ever before. New programming is optimized for noise reduction and performance enhancement. The PBS Advance includes the Xtreme Performance (XP) container and blade for advanced blending. Pour, Blend, Serve in seconds! The PBS® Extension Bin is developed to hold an additional five gallons of ice to increase ice capacity and to cut back on the need for constant filling. Multiple extensions can be used and each can be easily installed on the existing PBS ice bin. It's a cool extension for any bar or smoothie shop. Programmable Mix'n Machine Advance eliminates guesswork and allows for more consistency, as well as programming options when mixing candies and cookies into frozen treats or flavored syrups into shakes. User to user, shift to shift, location to location – perfect drinks every time! The Pressure-Regulated Rinse-o-matic® Kit regulates water pressure when cleaning containers using Vita-Mix's Rinse-o-matic. It's easy to use with high water pressure systems. Installs in seconds! No special tools required! Compact Cover for the Vita-Mix® Blending Station® blender has a new streamlined design that reduces noise and features a smaller cover with a new durable, aluminum handle. The compact cover reduces the clearance between the wall and machine to a little more than 1-1/2 inches, allowing for more free counter space! New POP Display for the Vita-Mix® Blending Station® keeps ice, extra containers and the blender together in an insulated foam core stand. A large message area is built in for attention-getting custom or generic graphics. As an all-in-one operation, the POP Display saves counter space and service time and is now available exclusively from Vita-Mix! Mini 32 oz. Container with a new lid and plug is the perfect size for back-of-the-house prep work and individual servings of frozen drinks! The smaller capacity, along with the same stackability and durability as Vita-Mix's other containers, makes the Mini easy-to-use while saving counter space. The Mini includes 1 oz. and 2 oz. markings on the lid plug for simple measuring. The Vita-Mix® Container Brush is developed to scrub containers clean in seconds without scratching! This durable, non-abrasive, polyethylene fiber brush has a soft touch handle, is easy to use and can scrub many manufacturers' containers. The Container Brush is perfect for high volume coffee shops, smoothie shops, restaurants and bars and has been physically verified for 1,000,000 cycles. Save your containers with Vita-Mix's Container Brush! New Latching Lid with Plug for the 64-oz. container provides an improved locking lid making it easier to put on and take off. The patent-pending design incorporates an easy-to-handle textured plug with an innovative locking system. 1 oz. and 2 oz. markings on the plug make measuring simple and accurate! Snap-On Drive Socket is only available from Vita-Mix for all of its foodservice machines, and features a 'snap on' rather than 'screw on' assembly that is quick and easy to install. No screws required! We are pleased to bring this range of new products, capabilities and advantages to operators at the National Restaurant Association Show said D. Scott Hinckley, Director of Sales and Marketing. The technologies displayed at the Vita-Mix booth demonstrate our ongoing dedication to improve upon the convenience and reliability of our products. http://www.vitamix.com/foodservice/news/releases20(Vita-Mix®) http://www.servu-online.com//blogger.asp?journalID=14 http://www.servu-online.com//blogger.asp?journalID=14 Mon, 8 Nov 2005 19:05:00 GMT http://www.servu-online.com//blogger.asp?journalID=14 THE ELEMENTS OF BREWING PERFECTION   WATER Fresh, good-tasting water is essential since it makes up more than 98 percent of a cup of coffee. Mineral content can affect taste. For best results, water should not exceed these parts per million (ppm) of dissolved minerals: • Ideal – 50 -100 ppm (50-100 mg/L) or 3 to 6 grains of hardness • Acceptable – Below 300 ppm (300 mg/L) or 18 grains of hardness Brewing perfect coffee starts with clean equipment. Make sure your brewer is free from any contamination or odors that might affect the coffee.   TIME The brewing time or the time water is in contact with coffee grind determines the amount of coffee material extracted, the major component affecting flavor.   TURBULENCE Turbulence is created as the water passes through and over the coffee. It should cause the particles to separate and create a uniform flow of water around them for proper extraction.   FILTRATION Paper filters produce the clearest cup of coffee. BUNN filters are: • Porous enough to allow free flow of the extracted coffee solubles. • Made from oxygen processed paper for best coffee flavor. • Strong enough to prevent collapsing.   TEMPERATURE The temperature of the water during brewing affects flavor and extraction. • Ideal Water Temperature – 195º - 205ºF (92º - 96ºC) Combining these elements for optimum flavor, productivity and profit is a science, a science that BUNN has been exploring for over 40 years.   THE SCIENCE OF THE BREWING PROCESS Understanding the brewing process is essential to controlling the qualities that create the ideal coffee drinking experience.   Wetting - The grounds begin to absorb the hot water from the sprayhead and release gasses from the coffee. For consistent extraction from all parts of the coffee grounds, you must evenly wet the entire bed of coffee in the first 10% of the brew cycle time.   Extraction - The water-soluble materials dissolve and move out of the coffee grounds and into the water. The best flavors are extracted at the beginning of the process as seen in the Brew Cycle Time table.   Hydrolysis - Through this chemical reaction, the materials created during extraction break down further into water soluble proteins and sugars.   Bed Depth - The ideal depth of the coffee bed in the brew basket is 1-2 inches (2.54-5.08 cm). If your coffee bed is less than 1 inch, the water may move through it too quickly and under-extract. Water moving too slowly through a bed depth of more than 2 inches (5.08 cm) may cause over-extraction and a bitter taste.   Brewer Cycle Timing - Your equipment's brew cycle delivery time assists in determining the recommended coffee grind to produce a perfect cup. Experiment with a coarser or finer grind to attain the flavor profile you prefer for your coffee. The brewing or water contact time is primarily determined by the grind size and bed depth. A longer brew time is required for the water to penetrate the larger grind particles. www.bunn.com(BUNN Corporation) http://www.servu-online.com//blogger.asp?journalID=13 http://www.servu-online.com//blogger.asp?journalID=13 Mon, 7 Nov 2005 15:14:00 GMT http://www.servu-online.com//blogger.asp?journalID=13 1. HIGH QUALITY METALS True provides an industry leading combination of high quality metal.  The “T” Series and “TM” series are designed with the finest stainless steel available, (300 series), on cabinet fronts, and coated aluminum exterior sides and backs.  This metal combination nicely matches the 300 series cabinet front.  The cabinet interiors consist of an NSF approved, white vinyl coated aluminum wall and ceiling for a bright interior appearance that is easy to clean.  True’s “TS” line offers an all 300 series stainless interior and exterior front and sides.  The back is our matching coated aluminum.  True also offers the exclusive “TR” line featuring 300 series stainless for both interior and exterior, bottom and back.   2. FOAMING METHOD True’s foamed-in-place, polyurethane, high-density cell insulation, enables True to exceed the R-value of the other commercial refrigerators using only a 1 3/4” sidewall (vs. a standard 2” to 3” sidewall for others). This higher R-value reduces utility costs, while the denser cell rating adds strength & rigidity to the cabinet.   3. EVAPORATOR True provides our customers with the largest evaporators in the industry, 20 to 40% larger.  Our copper tubing is 1/2” diameter vs. a standard 3/8” for the rest of the industry. Oversizing our coils provides our customers with faster pull-down of warm products.  Additionally, True is the only manufacturer that epoxy coats all of our evaporator coils to protect the copper refrigerant tubing.   4. OVERSIZED COMPRESSORS True led the industry many years ago by oversizing our compressors.  This helps to guarantee food preservation and faster pull down of product temperatures.  Today, True engineers oversized, environmentally friendly refrigeration systems giving the customer shorter run times, lower energy consumption and the industry’s coldest holding temperatures at no additional cost.   5. CONDENSER In keeping with our manufacturing standard of oversizing the entire refrigeration system, we install the largest condensers in the industry.  For example, on a standard two door upright, the industry uses a 25-30 pass condenser; at True, that same unit receives a 40 pass condenser.   6. ENERGY EFFICIENT “LOW-E” THERMAL GLASS “True’s “Low-E” glass is the latest in  energy efficiency technology- “Low-E”double pane glass reflects UV rays and provides improved insulation resulting in decreased compressor run time, reducing your energy costs.   7. 100% TESTING OF ALL UNITS MANUFACTURED At True, we take pride in our program of run testing every single unit that is produced. Every refrigerator is run-tested 4-6 hours and every freezer is run-tested 16-18 hours.   8. FREEZERS THAT ARE BUILT TO A -10F STANDARD True manufactures all freezers to maintain a -10°F cabinet temperature standard*.  Other manufacturers who offer this typically up-charge $700 to $1,500 (mfr. list) for this feature. Frozen foods: meats, seafood and ice cream, last considerably longer and maintain better quality at -10°F than at the industry standard 0°F to 5°F.   9. FRAME RAIL Our heavy duty frame rail is built-to-last.  Our robotic welders use a minimum 1/2” full weld around the frame. We then dip the frame in a rust inhibiting paint to protect the inside and the outside.   10. EVAPORATOR FAN MOTORS True uses only completely sealed, cast-iron, oil filled, low velocity fan motors with a life expectancy of 15 to 20 years. Most competitors use an open-winding, high velocity fan motor with a life expectancy of 2 to 4 years.  True’s low velocity airflow and larger fan blades move a greater volume of air slowly across the evaporator.  This results in faster pull-down of warm product and quicker recovery times.   11. EXCLUSIVE 1-5-1 WARRANTY True’s exclusive 5 year compressor/condensing unit warranty is the envy of the industry.  At no additional cost, our customers enjoy the option of having the entire condensing unit replaced; which consists of a new compressor, condenser, start components, and fan motor, all of which are pre-assembled and shipped from the factory.  True also includes a 1 year parts and labor warranty.   12. SUPER DURABLE, PVC COATED SHELVING True’s shelves, rated at 250 lbs., are internally manufactured and a testament to our quality.  We construct our shelves with larger diameter steel and bond them with heavy duty PVC to prevent chipping and peeling which is prevalent in standard epoxy coated shelves.   13. EXTRAORDINARY CABINET STRENGTH The strength of our cabinet is largely due to our unique foaming process. True’s high density foaming process and the fact that we insulate the entire cabinet from top-to-bottom, gives our equipment its extraordinary cabinet strength.  Clear evidence of this is in our ability to stack four high in our warehouses.   14. EXTENSIVE INVENTORY WITH A 90%+ FILL RATE True maintains an extensive 600,000 sq. ft. of inventory in our O’Fallon, MO facility. This unsurpassed capacity allows us to provide the industry with an astonishing 90%+ order fill rate.   15. GLOBAL SUPPLIER OF FOOD SERVICE EQUIPMENT True can provide next business day, or in some cases, same day shipping from our conveniently located 36 regional warehouses and 11 international warehouses.    16. EXTENSIVE, KNOWLEDGEABLE, DEDICATED SALESFORCE True employs an extensive group of regional factory salespeople, international salespeople and food service specialists. Our dedicated sales staff is your premiere source for educated sales and design assistance.   17. INDUSTRY LEADERSHIP True is rated “Best In Class” by Foodservice Equipment & Supplies Magazine and an “Industry Leader” in ID Magazine.  Both trade publications recognize True Food Service Inc. as distinctive in its ability to provide outstanding product service and support to the dealer community.   18. ENERGY EFFICIENCY By oversizing our refrigeration systems, True’s run time is 20 to 30% less than our competitors.  This exceeds industry energy efficiency expectations. This provides our customers with three very important benefits:          a.          Lower Utility Costs.          b.         Better Food Safety.          c.          Longer Life Span of the Refrigeration System.     19. EXCEPTIONAL CUSTOMER SERVICE True staffs an extensive group of well-trained, friendly professionals to support both product sales and service.  True’s distinctive customer service never relies on voice mail to record customer questions.  Every customer enjoys a dedicated representative who handles their individual account personally. True’s technical service group includes highly skilled technicians, each representing an average of 20+ years of field experience.   20. COLDEST HOLDING TEMPERATURES True manufactures its refrigerators to maintain a holding temperature of 33°F to 38°F and manufactures its freezers to maintain a holding temperature of -10°F*.  Industry standards and our competitors holding temperatures are 40°F+ and 0°F to 5°F respectively.  True’s colder temperatures lengthen product shelf life and dramatically reduce bacteria growth for added food safety. *except T-19FZ which is designed to hold 0°F     (True Food Service Equipment, Inc.) http://www.servu-online.com//blogger.asp?journalID=11 http://www.servu-online.com//blogger.asp?journalID=11 Mon, 31 Oct 2005 20:06:00 GMT http://www.servu-online.com//blogger.asp?journalID=11 THE FACTS ON FIT FRYING Impact and Benefits for Foodservice Operators EXECUTIVE SUMMARY   JUST THE FACTS There’s no doubt about it. Fried foods are more popular than ever.1 In fact, the NPD Group, a New York-based research firm, reports that chicken nuggets and French fries are among the ten fastest-growing foods at restaurants – right along with entrée salads.1 This illustrates the duality of today’s consumer when it comes to food choices. They want both lighter offerings as well as fully indulgent – sometimes all in the same meal. The Fit Frying Program was created by the experts at Frymaster specifically for operators menuing fried foods. It should also be of interest to consultants, as well as equipment dealers and specialists who serve the foodservice industry. The program seeks to provide education on the principles that ensure fried foods are prepared and served in a manner that delivers maximum taste while being as health conscious as possible. The Fit Frying Program is based on four underlying principles – • Finding the right fryer • Selecting the right oil • Using best practices or “right” cooking processes • Providing the right maintenance   THE RIGHT FRYER The first step in the Fit Frying Program is to find the right fryer. This not only helps you produce higher quality and more healthful foods, it also extends the life of your oil. To find the perfect fryer for your operation, evaluate the nature of your business to determine which kind will best suit your needs. When it comes to being “fit,” there are essentially two types of fryers – those with sediment zones and those without.   In The Zone Sediment zones optimize the fry cycle by allowing carbonized contaminants from the oil to precipitate into a sediment tray, located at the bottom of the fryer. Here it is able to accumulate in the more temperate, less turbulent area of the fryer. Another benefit of sediment zones is oil longevity. This is because sediment falls out – or precipitates – and is captured in the sediment zone. Not only do these zones reduce carbonization and contaminants, they enhance the filtration process and extend oil life as well. Fryers that also have advanced oil temperature management systems and integrated control capabilities can further extend oil life, reduce contamination and reduce oil absorption by foods.   Some Have Zones Open-pot fryers have heating surfaces outside the tank and deep sediment zones. They are considered multi-purpose units, performing well in virtually all frying applications and excelling with light to medium battered items, like French fries and pre-packaged foods. The construction of these fryers allows for the best visual monitoring of sediment status, makes them generally easier to clean, and gives them the longest oil life cycles. Across the total fryer landscape, the open-pot models generally score highly with regard to food appearance and taste, overall equipment performance, ease of maintenance and oil longevity – all factors that add up to Fit Frying. Tube-style fryers have wider sediment zones below the burners and make a good alternative general-purpose choice. Foods that are heavily battered or breaded, like fresh fish and onion blossoms, are better suited for this type of equipment. The wide sediment areas, below the burner tubes, allow particles to settle and accumulate. However, because tubes are generally fixed in place, it can make cleaning more difficult and time consuming.   Some Do Not Flat-bottom fryers are generally used for specialty items – usually those that float on top of the oil during the fry cycle. With a flat-bottom design, sediment and contaminants are in direct contact with the heat conducting fryer bottom, exposing these for longer periods of time to the highest temperatures in the fry pot. This can lead to more rapid oil decomposition, increased carbonization and accelerated formation of contaminant compounds in the oil. Because it lacks an area devoted to capturing precipitating sediment, this style of fryer allows contaminants to remain more in contact with foods prepared in them throughout the frying cycle. Patrons may complain about the appearance of “black specs” on a food’s surface or a difference in taste that can be attributed to carbonized contaminants.   More on Contaminants Over the past couple of years, attention has been devoted to understanding the formation of acrylamides in foods and the impact these substances may have on human health. In 2002, researchers in Stockholm, Sweden reported finding acrylamide in a variety of fried and oven-baked foods. Further research, both abroad and in the United States, has shown that acrylamides are naturally occurring substances, found in a variety of foods, both cooked and uncooked. The range of foods includes coffee, cereals, potato chips, chocolate, nuts, olives and baby food.2 Preliminary research indicates that unusually high doses of acrylamides can be detrimental in lab animals. However, carcinogenicity tests performed on rodents utilized very high doses over much of the animal’s lifespan. These doses may be hundreds or thousands of times greater than those to which humans are typically exposed.3 It is not known what impact, if any, there is when ingested by humans in the levels known to exist in commercial fried foods.4 Currently there are a number of pending recommendations on labeling items that contain acrylamide. At this time; however, no government organization or agency regulates acrylamide intake. Major governmental organizations, regulatory agencies and advisory groups have not advised consumers to alter either their food choices or food preparation methods.5, 6 The formation mechanism for, and implications of, acrylamides in food are currently being researched and reviewed by the United States Food and Drug Administration and the World Health Organization.   THE RIGHT OIL Once you’ve selected the right fryer to meet your operational needs, the next step in Frymaster’s Fit Frying Program focuses on finding the right oil. Much attention and study has been given to oil in recent years – its composition, how it impacts the frying process, which types work best with certain foods, and ways to extend its life cycle. In the past few years, there has been an increasing consumer awareness of healthier foods, even as the popularity of fried foods continued to grow. The development and refinement of oils used for cooking mirrors this trend. Research has shown that unsaturated fats (monounsaturated and polyunsaturated) are beneficial when consumed in moderation, saturated and trans fats are not. Therefore, it is advisable to prepare foods in oils that are low in saturated fat, trans fat, and cholesterol.7 Think of choosing oil for your fryer like buying gas for your car. The qualities of the oil most definitely impact both performance and output (food quality). Consider all oil options, features and benefits before making a decision.   Characteristics of Common Cooking Oils Oil Uses Smoking Point Flavor Characteristics Health/Nutrition Characteristics Canola Deep-frying, pan-frying, sautéing, baking High – 400F Mild flavor Lowest in saturated fat of all oils – helps lower cholesterol levels Corn Deep-frying, pan-frying High – 450F Light taste – can be used in place of olive oil Believed to reduce bad cholesterol in the arteries Grape Seed Deep-frying, pan-frying, sautéing High – 400F Light taste – can be used in place of olive oil Believed to reduce bad cholesterol in the arteries Nextra Deep-frying (primary), pan-frying, sautéing, grilling High – 450F Tallow, meaty flavor; generally a flavor enhancer No cholesterol and no trans fat; decreases LDL Olive Sautéing, stir-frying Low to Med unrefined: 320F, Extra Virgin: 406F, Virgin 420F Bland to very strong, depending on type A monosaturated oil – the green/golden variety has more antioxidants Peanut (refined) Stir-frying, deep-frying, wok cooking, sautéing, grilling High – about 450F Can add a rich, nutty taste, but does not absorb or transfer flavors Contains reversatrol, which is associated with reduced cardiovascular risk and reduced cancer risk; however, it can cause allergic reactions Safflower (refined) Deep-frying, pan-frying, sautéing, baking High – 450F Bland, flavorless High in polyunsaturated fats – helps reduce total cholesterol and LDL Sesame (refined) Wok cooking, dressings, flavoring Medium – 410F Pungent – used to flavor many Asian dishes High in vitamin E (antioxidant), helps lower cholesterol Sunflower (refined) Deep-frying, pan-frying, sautéing High – 450F Generally bland High in polyunsaturated fats – helps reduce total cholesterol and LDL Vegetable (typically refined soy oil) Deep-frying, pan-frying, sautéing, baking High – 450F Generally mild flavor Soy oil is high in polyunsaturated fats – helps reduce total cholesterol and LDL; partially hydrogenated vegetable oils (PHVO) contain trans fats, which may increase risk of heart disease  Source: “Finding the Right Chemistry,” Restaurant Startup & Growth, June 2005   THE RIGHT PROCESS It’s not easy being oil. During use, its composition changes as it interacts physically and chemically with food, oxygen and heat. Byproducts are created as a result of this process, some of which evaporate, and some of which stick around – changing the oil’s nature. Contaminants, including food particles, and water and starches migrating from food during cooking, can get into the oil before, during and after normal cooking. There are several ways operators can minimize potential oil contamination and slow changes in composition – • Load, then shake fry baskets away from the fry pot area, allowing food particles and other contaminants to fall safely away from the oil. • Remember CWASH: avoid unnecessary exposure to crumbs, water, air, salt and heat. • For normal contaminants entering the oil during cooking, careful and frequent filtering coupled with good fry station management will remove solid contaminants including food particles and non-dissolved salts. • If oil is contaminated by any unexpected substance or object it should be disposed of immediately in accordance with safe handling guidelines. The fryer should also be carefully cleaned and sanitized before being used again. • Follow the manufacturer’s recommendations and instructions for fry pot cleaning and replace oil promptly when needed. • Maintain optimal oil temperature in the cooking zone. It extends oil life and avoids situations in which foods are cooked too quickly or at a temperature that’s too high. • The duration for which food is held at a specific temperature is referred to as the “cooking curve.” This can vary based on the type of food involved, operator preference and desired outcome – including oil absorption. (For best results, oil temperatures should be maintained at 330°F–350°F at the beginning of the fry cycle – then reduced to near 330° F for a short period, then elevated again to 330°F-350°F.)   NOTE: In Europe, some EU countries have adopted standards for measuring oil properties and requiring oil change and management based on those measurements. THE RIGHT MAINTENANCE Following Frymaster’s guidelines for fry station management, oil filtering and temperature management can extend oil longevity in an open pot fryer. Frequent oil filtering removes sediment and contaminants from food, slows the creation of compounds that affect oil quality, and significantly extends oil life. Frymaster recommends that most operators filter oil at least once daily. In high volume operations and when frying heavily battered items, you should filter periodically throughout the day. Frymaster recommends fine particle filtration at the 5 micron level, which greatly extends oil life by removing a wide variety of contaminants. It also prevents visible carbonized particles from being deposited on food. Oil polishing is a process by which filtering takes place for an extended period of time to maximize clarity and oil life cycle. With integrated filters, oil polishing can be conducted at start-up and at various times during the day when patron traffic is slower. Integrated filters make the process easier and more convenient for employees, increasing the likelihood that it actually happens.   CONCLUSION As an industry leader, Enodis is taking proactive steps to educate foodservice operators in all sectors on the benefits of proper frying technique. Knowing how to properly operate and maintain a fryer can help ensure your foods are health conscious and consistently delicious. It also helps minimize costs by extending the life of your oil and machinery. The Frymaster Fit Frying Program is based on a simple 4-step process – • Finding the right fryer • Selecting the right oil • Using best practices or “right” cooking processes • Providing the right maintenance       To learn more about Fit Frying visit www.frymaster.com. FRYMASTER - THE RIGHT RESOURCE FOR YOUR OPERATION Frymaster is a market leader in commercial foodservice equipment – the choice of many of the world’s largest foodservice chains. It is the leading fryer brand in terms of market share – with more fryers in use throughout the world today than any major brand. A pioneer in frying technology, Frymaster owns more than 84 patents. Among the company’s areas of focus are combustion technology, electrical heat generation and management, advanced materials applications, control systems, micron level particle filtration, oil use and management, and ergonomics. Frymaster markets two brands, Frymaster and Dean, offering open vat, tube-style, cold zone and flat bottomed fryers. Frymaster also offers integration of different types of fryers and filtration systems into one bank, providing the flexibility to best fit the operators menu and volume. Frymaster partners with prominent research labs and experts to further the science of frying and expands this learning through one-on-one work with key customers, participation in industry and scientific groups, and through industry-leading Frying Masters training programs. Over the past 70 years, Frymaster has commissioned and participated in a variety of independent tests conducted by third party labs on oil contaminant analysis and prevention, oil characteristics, oil management and performance. These studies include – • Libra Labs Analysis June 2005 • MG Edible Oils Particle Size Study September 2000 • PG&E “Frying Medium Quality Life Determination” January 1992 • ADL Shortening Saver Fryer Study September 1988   Frymaster has a long history of participation, contribution and leadership in local, regional, national and international groups focusing on technology, equipment, food, nutrition and health. The company monitors, participates in, and provides both scientific and practical input to a wide range of initiatives related to consumer health, nutrition, industry regulation, operational safety, and improved business results. Frymaster is committed to continuing its leadership and participation in these areas to help operators deliver the best results with fried foods. For more information visit www.frymaster.com.   1 Supplement for the National Association of Foodservice Equipment Manufacturers Show, Restaurants & Institutions Magazine, September 2005 2 Exploratory Data on Acrylamide in Food, United States Food and Drug Administration Bulletin, June 2005 3 “Acrylamide: Is it a real threat to Public Health,” position paper from the American Council on Science and Health, Joseph D. Rosen, Ph.D., Department of Food Science, Rutgers University, December 2002 4 FDA Action Plan for Acrylamide in Food, United States Food and Drug Administration Bulletin, March 2004 5 “Acrylamide in Foods: Frequently Asked Questions,” World Health Organization, www.who.int 6 FDA Action Plan for Acrylamide in Food, United States Food and Drug Administration Bulletin, March 2004 7 FDA Consumer Magazine, United States Food and Drug Administration, Revised May 2004 mike@mirkovich.com(Michael Hillebrand, Representative for Frymaster) http://www.servu-online.com//blogger.asp?journalID=9 http://www.servu-online.com//blogger.asp?journalID=9 Mon, 27 Sep 2005 15:47:00 GMT http://www.servu-online.com//blogger.asp?journalID=9 NEW PRODUCT STANDARDS CALL FOR COMMERCIAL-GRADE MOVEABLE GAS CONNECTORS FOR FOOD SERVICE ESTABLISHMENTS Operators Now Required to Use Commercial-Grade Connectors to Ensure Safer, Cleaner Kitchens   PITTSBURGH, Aug. 8: The American and Canadian national standards for gas equipment in commercial kitchens have been updated. The new versions of the product standard and installation codes will enhance safety and sanitation by requiring that “commercial-grade” moveable gas connectors (based on ANSI Z21.69/CSA 6.16) be used for all equipment that is moved on a regular basis for cleaning or maintenance.   In the past, many restaurants have used residential-grade connectors. The change in standards now makes it clear that gas appliances that “can be moved” for cleaning or maintenance should utilize a commercial-grade flexible gas connector rather than residential-grade installations to ensure that gas appliances are connected in accordance with the new standards.    Dormont Manufacturing Company, which has always been a champion of gas safety, applauds the new standards and recognition of the relationship between gas appliance mobility and kitchen safety.   “The recognition by the standards committees that gas equipment in commercial kitchens that ‘can be moved,’ whether on casters or fixed legs, for cleaning and service repair, is significant. Specifying the use of commercial-grade flexible gas connections will enhance both safety and hygiene in commercial food service environments,” said Evan Segal, CEO of Dormont Manufacturing, located in Export, Pa. “We are pleased to be able to educate key stakeholders in the industry about these new standards to ensure that all commercial kitchens are aware of the codes and understand that mobility can enhance safety and hygiene.”   Moveable gas connectors provide a safer, cleaner option than other frequently used methods. Residential-grade connectors are not designed to perform under conditions found in commercial kitchens and increase the risk of injury and property loss due to fire and explosion. In addition, residential connectors lack a smooth “wipe clean” surface and accumulate bacteria that increases the probability of food contamination or food-borne illness. Further, hard-piped installations that do not allow for the movement of appliances for cleaning can result in the buildup of dangerous bacteria, which could lead to food contamination. Installing commercial-grade moveable gas connectors on any appliance that “can be moved” will ensure compliance, avoid problems related to these safety and hygiene issues, and maximize operating efficiency.   The updated codes are as follows:   American National Standard Institute/Canadian Standards Association (ANSI Z21.69/CSA 6.16) 2005 Revision/Publication Fall 2005   “A connector for use with all castered appliances as well as food service appliances that may, or may not, utilize casters and, under conditions of normal use, are moved on a regular basis for service, positioning or area cleanliness. A connector of this type is not designed for continuous movement and may be equipped with a quick disconnect device.”   National Fuel Gas Code (ANSI Z223.1/NFPA 54) Adopted, Fall 2005 Version   8.5.1.1 Commercial Cooking Appliances. Commercial cooking appliances that are moved for cleaning and sanitation purposes shall be connected in accordance with the connector manufacturer's installation instructions using a listed appliance connector complying with ANSI Z21.69, Connectors for Moveable Gas Appliances.   CSA International - B149.1 Natural Gas Installation Code Current Version   5.21.4  Commercial cooking appliances certified for use with casters or otherwise subject to movement for cleaning and other large gas utilization equipment that may be moved shall be connected by a certified connector in accordance with CSA Standard CSA-6.16/ANSI Z21.69.     About Dormont Dormont is the inventor of both the flexible stainless steel gas connector and the quick disconnect gas connector. As the leading manufacturer of commercial-grade quick disconnect gas connectors, the Dormont family of Safety Systemä products are used in the food service industry to provide for mobility, improved safety and hygiene. Dormont’s Safety Systemä also includes a leading brand of flexible stainless steel gas connectors, which are used in residential applications. Dormont is a primary supplier of OEM Design Solutions for fluid conveyance for gas appliance manufacturers. Dormont’s proven performance record spans over 60 years with more than 75 million safe installations worldwide. The Company is an ISO 9001:2000 Registered Manufacturer that has developed proprietary, world-class equipment and processes to manufacture the finest quality stainless steel gas connectors.   To receive a free copy of the “Guide to Gas Safety Codes,” go to www.dormont.com.     (Mary Ann Thomas, P.R. Specialist for Dormont Mfg.) http://www.servu-online.com//blogger.asp?journalID=7 http://www.servu-online.com//blogger.asp?journalID=7 Mon, 1 Sep 2005 14:07:00 GMT http://www.servu-online.com//blogger.asp?journalID=7 Round and Round with Blenders The formula for a smooth blending program is to choose the right blender. Professional blenders make delicious mixtures using relatively inexpensive ingredients and turn a profit for efficient operations that indulge the tastes of their customers. High-end blenders offer options for custom frozen drinks. Using programmable controls, speed/power sequences, variable speed pulse options, automatic ramping and shut-off, and digital readouts, these blenders should deliver smooth and consistent beverages with little operator assistance.   The recipe for blender choice success should consider: Horsepower – The truly superior frozen blended drink has uniform and finely frozen granules, evenly distributed throughout, with a smooth, creamy finish. A blender motor that’s too weak to live up to the task will merely chop the ice into irregular sizes and shred the frozen fruit. Choose a blender with at least a 2-hp motor. Controls – Blenders that produce perfect frozen drinks feature advanced electronics that automate the duration, speed, sequence and power level of each blending step. Customization Capabilities – Automated programs offer customization of blending sequences to produce signature recipes. Batch Processing – Professional blenders often perform batch processing that saves time and prevents labor-intensive repeats of the same prep/blend/serve operation. Advanced electronics monitor and adjust the blending to make multiple portions uniformly perfect. Material and Design – For superior performance, a professional blender should have blades with sealed ball-bearing assemblies of the highest-grade stainless steel that maintains a honed, unbreakable edge, regardless of the hardness of ice or frozen ingredients. For safety, select units equipped with overheating protection. Blender base units with seamless, touch-sensitive panels offer protection from harmful bacterial growth and are easy to clean. Containers – Blender containers should be built to fill to capacity and still blend drinks well. They should work in harmony with the blade to ensure proper cavitation, and they should be tough, yet easy to clean. Polycarbonate is the industry-preferred material because it’s durable and ingredients can be seen while blending. Service – A professional blender should be supported by superior customer service from a company that backs their products with research, innovation and quality workmanship. Availability of vendor assistance in programming, recipe development and blending techniques is also important when choosing a blender. Drink Volume – The number and types of drinks that are served should be considered when purchasing blender equipment. If the volume will exceed 100 drinks per day, a pre-programmed portion ice shaver blender should be purchased so that ice is added automatically, preferably by ingredient weight. If serving 50-100 drinks per day, try a pre-programmed machine blending station for fast and efficient service. If your making very thick frozen drinks, make sure the blender container is designed for extreme blending conditions. chadhemming@servu-online.com(Jim Clemens, Sales Representitive of Vitamix) http://www.servu-online.com//blogger.asp?journalID=6 http://www.servu-online.com//blogger.asp?journalID=6 Mon, 29 Aug 2005 13:20:00 GMT http://www.servu-online.com//blogger.asp?journalID=6 Much like your car, your restaurant equipment requires routine tune-ups and preventive maintenance. The article link below provides insight on the importance and necessity of consistent care and maintenance for your restaurant equipment. Daily use causes food products and grease to build up on your equipment, and over time this causes premature stress to your expensive restaurant equipment. This article offers helpful advice and tips on caring for your valuable investment. How To Make Your Investment Last; Cut Down On Replacements and Repairs Through Preventive Maintenance - Restaurant Equipment (Sarah) http://www.servu-online.com//blogger.asp?journalID=3 http://www.servu-online.com//blogger.asp?journalID=3 Mon, 17 Aug 2005 13:04:00 GMT http://www.servu-online.com//blogger.asp?journalID=3 How durable is a plastic unit?  The Endura Grease Interceptor is injection molded in engineered copolymer thermoplastics resulting in lower operating costs and a guaranteed longer life.  The Endura’s seamless, leak proof construction is designed to last, even under the most severe applications.  It is able to withstand continuous use operating temperatures of 220° F (104° C).   What sizes are available? Four models are currently available: 15gpm/30lbs.; 20gpm/40lbs.; 25gpm/50lbs. & 35gpm/70lbs.  Production is pending for the PDI approved 50gpm/100lbs.  Riser Extensions are also available.   What code approvals does the Endura carry? The Endura Grease Interceptor is PDI (Plumbing & Drain Institute) approval and IAPMO listed.   Is this unit easy to install? Yes, you can install the Endura unit on the floor, semi-recessed in the floor for low profile applications or fully recessed in the floor.  A Recessing Extension Kit is available for deeper recessed retrofits.              How much weight load is the grease interceptor’s lid rated? The Endura can support 440 lbs. (200 kg) of pedestrian and light duty traffic load.  The External Molded Reinforcing Ribs add strength and rigidity for “in-floor” installations.   How light are your units? The Endura Grease Interceptor is the lightest of its kind, weighing 1/3 the weight of competitive metal units.  It is light enough for one person to handle and can be shipped via courier or parcel carrier allowing for fast delivery and freight savings.   How quick and easy is it to clean your unit? Rather than traditional screw or bolt down cover connections, the Endura’s NEW Quick-Connect latching system enables the operator to remove the lid with ease.  Removable baffles combined with a smooth interior surface make cleaning quick and easy.   How durable is your gasket/seal? We install our premium silicone foam gasket in a channel, deep within the lid, eliminating the possibility of pinching or tearing.  The airtight seal between the cover and tank reduces the chance of liquids, solids, or offensive odors from polluting the workplace.   Is your flow control included with your unit and is it accessible? A flow control is included with every unit.  The Endura Flow Control with Cleanout Lid provides quick access to the flow control plate in case of blockage, thus reducing unscheduled maintenance calls.    How often do you need to clean a grease interceptor? You must clean all grease interceptors regularly to maintain efficient operation.  The frequency of grease removal is dependent upon a variety of factors; the type of food you are serving, the capacity of the grease interceptor, and the quantity of grease in the water.   What is the warranty? The Endura carries a 10-year manufacturer’s warranty guaranteeing it will not peel, rust or warp.     (Canplas Endura) http://www.servu-online.com//blogger.asp?journalID=5 http://www.servu-online.com//blogger.asp?journalID=5 Mon, 17 Aug 2005 00:17:00 GMT http://www.servu-online.com//blogger.asp?journalID=5 Somewhere along the line, most restaurant owners and bar owners have purchased a piece of restaurant equipment or bar equipment. Commercial kitchen equipment can be costly; thus comes the decision to purchase a piece of used kitchen equipment at a discounted price versus a piece of new kitchen equipment at a higher price. While those with dollar signs on their minds are likely to view a used piece of equipment as the best deal, those with business longevity on the mind will think beyond the initial cost and view a new piece of kitchen equipment as a long-term investment. The following article addresses important factors to consider when making the decision to purchase new equipment or used equipment. Why Buy New Restaurant Equipment (Sarah) http://www.servu-online.com//blogger.asp?journalID=4 http://www.servu-online.com//blogger.asp?journalID=4 Mon, 16 Aug 2005 13:29:00 GMT http://www.servu-online.com//blogger.asp?journalID=4