Five Elements of Restaurant Selection

According to a 2012 Restaurant Industry Forecast, there are five key elements involved with consumers’ decision to choosing which quick service or takeout restaurant to frequent. Those five elements are food quality, value received for price paid, length of time it takes, convenient service/delivery, and convenient ordering options.

80% of people surveyed responded that food quality was their prime motivator in frequenting a restaurant. With more than one million restaurants across the country, the competition for business is growing in intensity. With so many options available, consumers don’t’ feel compelled to return to a restaurant that does not live up to their expectations.

A bar is not a bar without barstools. For your customers, sitting on barstools allows a view of all their surroundings. You can’t scope out other bar patrons or the big game without grabbing a barstool. Investing in the right barstools for your restaurant creates an atmosphere that will lure customers and make them want to linger. Here are some important tips for purchasing the best barstools:

Take proper measurements. Size is a crucial to space planning and the interior design of your bar. Measure the height of your bar counter so that you don’t end up with barstools that are too high. Typically, barstools have a 30 inch seat height for a bar of average 45 to 48 inch height. Be sure to take any overhang into account. Give your customers space to spread out their legs or swivel the seat. Allow at least 25 inches of counter space for each barstool.

Consider your material options. Do you want a durable standard vinyl seat? Are you interested in the wide range of colors available for premium vinyl barstool seats? Perhaps wood is most appropriate?

Decide which features you are interested in adding. Barstools are quite versatile in their range of options. Some barstools provide the support of full backrests, others are open-backed or backless. Swivel seats are an option some customers enjoy. You may opt for a combination of features on your barstools, just make sure that your bar is uniform!

Enjoy your shopping experience and give a friendly Serv-U sales representative a call if you need a consultation! Stay tuned for tips on maintaining your barstools.

Fine china dinnerware leaves a lasting impression on your customers. Serving your patrons on china tableware gives the impression of quality and class—unless your china plates are chipped, your china mugs are cracked and the surfaces of your china serving dishes are worn.  If your china dinnerware sets are in poor condition, you are sending your customers a different message. Here are some common problems and solutions to care for your fine china tableware.

If you notice many rim chips on your china:

• Do not stack china mugs

• Check that china tableware is being dried on proper dish racks

• Line your soak sink

• Watch for overlapped china plates in dishwashing machine

• Be careful about mixing heavyweight and lightweight bodied china in dishroom

• Look for improper bus tub loading

If you notice a lot of surface wear:

• Minimize use of metal sponges

• Never use metal sponges on china. 

• White plastic sponges are made for ceramic dinnerware

• Unload china dinnerware from the dishwashing machine one piece at a time

• A quiet dishroom is evidence of longer dinnerware life

If you notice too much breakage:

• Avoid roughly placing china dishes in soaking tubs

• Always hold item using handle

• Check for improper rack height

• Use compartment racks for storage

• Be sure trays, not hands or arms, are carrying plates to the table

• Avoid thermal shock conditions, such as taking dinnerware from the freezer to oven to a cold surface. 

• Do not heat dinnerware over an open flame

Most importantly, invest in quality china dinnerware and replace as necessary. Your customers will appreciate the high quality experience.  

If you are looking for dinnerware that is inexpensive, durable and has a classy appearance, look no further than Serv-U’s melamine dinnerware selection. Melamine tableware is the premium choice for high-traffic operations. Restaurants, schools, cafeterias and hospitals all benefit from the durability of melamine dinnerware.

Melamine is a natural insulator, but lighter weight than stainless steel or ceramic. Melamine serveware will survive the trip from kitchen to table, while keeping your cuisine hot. In fact, melamine dinnerware can withstand temperatures up to 212°F, making it dishwasher safe—though it cannot be used in the microwave or oven!

Melamine plate sets are available in a wide variety of styles and colors. White melamine dinnerware gives the illusion of china for a lower price tag. Melamine is available in a wide range of colors from bright melamine bowls to pastel melamine mugs, and even popular black melamine plates. If your melamine does chip, rest assured that the color is solid through the entire piece.

Because melamine dinnerware isn’t produced with a petrochemical base as raw material, it is a more affordable option than other plastics, such as SAN and Polycarbonate. Melamine tableware also requires less energy to manufacture than china or glass. It requires less packing material, meaning more melamine dining sets can be shipped per box and delivered to you!

Understanding the oil that moves through your commercial fryer is crucial to fryer maintenance. If you seek to maximize the fryer’s useful service life, and continue to churn out fry baskets full of crispy cuisine, focus on the fryer oil. The first in a series on commercial fryer maintenance will introduce you to the most common culprits responsible for degrading your fryer oil.

One major offender is water. Ice crystals from frozen fare are often melted in the oil, in addition to the naturally stored water that some foods release. Solid sediment from the food can also degrade the fryer oil. Salt, spice and batter are the most common forms of sediment. You can minimize the release of water and solid particles by not loading the fry baskets directly over the fryer. Shake off as much excess breading as possible prior to immersing a bloomin’ onion in your double fryer. When sediment particles do appear, use your fryer skimmer to remove the floating particles.

Air and light are also problematic for the oil. It’s easy to position a floor fryer in a cool, dark part of your kitchen. Make sure to store a countertop fryer away from sunlight. Always use a fry basket cover and invest in an overnight fryer cover to increase the life of your oil

Excessive heat is also a factor in fryer oil degradation. High temperatures during start-up hurt the life of your oil and high temperatures during cooking impact the quality of your food. No one wants fish that has been thoroughly fried on the outside, but undercooked within the crispy shell. Calibrate thermostats regularly to ensure accurate temperatures. Rapid changes in oil temperature hasten deterioration.

Avoid introducing water, sediment, air, light and excessive heat to your fryer oil and you’ll prolong the life of the commercial fryer in your kitchen and increase the bounty of flawlessly fried foods in your restaurant.

Is it time to change your menu? Some establishments choose to change the menu seasonally, others monthly, and others irregularly. In many instances, change consists of incorporating new limited-time offers. Here are some important menu factors to keep your restaurant competitive and increase your profit margin:

Does your menu lack variety when compared to your competitors? Consider adding any specific items that competitors successfully offer that are not part of your menu. If you can develop dishes that compare to competitors signatures, you may be able to draw in some of their customers.

Is there a menu item that we should have but don’t that is key to our concept? Explore the menus of other establishments that serve your cuisine. Are they offering ethnic dishes that would fit well with the theme of your menu? With the new emphasis on health in dining, maybe it’s time to expand your offerings of lighter fare.

Once you’ve decided what menu changes are necessary, it’s important to take into account operational considerations that can make the change easier and more profitable.

-Will your kitchen equipment be appropriate for the new items?

-Does the new menu item follow a similar prep process to items you already prepare?

-Does execution require special steps that will slow down your kitchen?

-Will the new item require any special ingredients not currently purchased?

When it comes time to put the changes in print, Serv-U offers menu jackets and high quality menu paper in a variety of designs. If you are testing out special, limited-time offers, menu clips are a great option to debut the selection to your customers. Menu development is an important process—positive changes will impress your customers and generate growth to your bottom line. 

As temperatures climb and hours of daylight begin to stretch later and later, the heat is on for outdoor dining season. Our last outdoor dining blog emphasized the importance of furnishing your outdoor space. Another key to the success of your patio space is a stock of seasonal restaurant supplies and tabletop items.

When doing business outside, keep in mind that sidewalks and patios will be much harder on your glassware than indoor dining areas. Consider investing in durable melamine dinnerware to help prevent breakage. Serv-U carries the Durus line which showcases sunny yellow, coral and ocean blue pieces to give your outdoor dining space a warm vibe.

If you are expanding your serving area, make sure you have a dishroom is equipped to handle clean-up. More customers ordering drinks on your deck means more demand for your dishwasher. Disposables are a great solution to this dilemma! Serv-U offers disposable shot glasses and drinkware to meet your needs. 

To get the most bang for your buck in outdoor dining areas, create a twist on your indoor environment that can appeal to a broader base of customers. The beer drinkers that frequent your restaurant to watch sports in the winter may come back in the summer to enjoy a bucket of beer on the patio. Those customers that order from your extensive wine list while dining inside may be attracted to special pitchers of house sangria in the sunshine.

Seasonal restaurant supplies and special summertime offers are a great way to entice customers to your outdoor dining space. Use your patio to add liveliness and action to an otherwise sedate storefront and reap the rewards of an expanded customer base!

Since childhood we have been warned, “Wash your hands before dinner!” The importance of this age-old advice is magnified for professional foodhandlers. Although handwashing may seem obvious and straightforward, it is often done improperly. Any food safety training program should include the following handwashing tips from the National Restaurant Association.

-Run water that is at least 100 degrees Farenheit. Use water as hot as you can comfortably stand.

-Use an adequate amount of hand soap. Soap dispensers should be well stocked. Employees should aim for a quarter-sized amount of liquid soap.

-Vigorously scrub hands and arms for 10 to 15 seconds. Clean under fingernails and between fingers. Apply lots of friction.

-Rinse thoroughly under running water.

-Dry hands and arms with a single-use paper towel or warm-air hand dryer. Use paper towel to turn off the faucet. When in a restroom, use paper towel to open the door.

-Enforce the rule of no bare-hand contact with ready-to-eat foods and the practice of hand washing by hanging up signs to remind your employees.  

The entire process should take about 20 seconds. Employees should wash their hands before starting each shift and after using the restroom, handling raw meat or chemicals that might affect the safety of food, bussing tables, and touching clothing or aprons. Remember that handwashing is the most critical aspect of personal hygiene and should never be taken for granted!

Sunshine and warmer weather mean that, for much of the country, outdoor dining season is about to begin! If you provide outdoor dining to your patrons, now is the time to get the deck, sidewalk, or patio in condition. Buying appropriate supplies to utilize your space can vastly increase your restaurant’s seating space and, if the weather plays along, your income for the summer. Serv-U offers the equipment and furnishings you need to transform your outdoor space into a seasonal money-maker.

To get your deck a summertime atmosphere, you will need furniture that is durable while giving a seasonal vibe. Our inventory includes a wide selection of outdoor seating in a variety of textures and weather resistant materials such as teak wood, melamine, polypropylene, aluminum and resin. These pieces are specifically designed and constructed to withstand the damaging effects of sunlight and moisture. Another popular choice is our wrought iron collection which can easily transition from outdoor to indoor use thanks to its versatile design aesthetic.

To shield your customers from the hot summer rays, a market umbrella may be a wise investment. Portable patio fencing is another option to consider for customer comfort. Bordering your patio can create a more private and secure dining experience in the open air environment.

Flow pattern and space considerations that were important to the design of your indoor dining area are still important to outdoor areas, however you may have more flexibility to experiment. Use the spring season to figure out what works. Opening up your outdoor space early pays off when customers are seeking destinations to dine in the early spring sunshine!

You are probably aware that stainless steel restaurant equipment is high quality, but do you know why?

Stainless steel is an iron-carbon alloy with at least 10.5% chromium content. Stainless steel does not stain, corrode or rust as easily as ordinary steel because of its chromium content. Oxygen reacts with the chromium to form a tough, invisible layer of film on the steel surface that gives the metal durability. If you care for your stainless steel restaurant equipment properly, it can last for many years, making it a great investment for operators.

Another key to the value of stainless steel is the ease of sanitizing this metal. Cleanliness is essential to every foodservice operation so investing in metal that does not have pores or cracks that can hold bacteria, grime and dirt makes sense. Serv-U sells special stainless steel wipes for optimum polish and protection.

Now you are clear on the benefits, but do you know what the terms 18/10 and 18/8 mean?

Understanding is key to buying the right grade of stainless! These grades specify the amount of chrome and nickel in a stainless steel alloy. Chrome is an important ingredient for resistance to corrosion, while nickel gives stainless the soft, silver-like luster for which it is known. 18/10 means the metal is 18% chrome and 10% nickel. 18/8 has approximately 18% chrome and 8% nickel. Weight is judged by the gauge or thickness of the metal. For example, 18/10 and 18/8 stainless are the highest quality premium flatware lines.

With this knowledge you can shop with confidence for kitchen appliances, cooking equipment and table top items, knowing that stainless steel is a high quality investment.