Stock-up for Fall

The fall season is upon us and to me that means cool, crisp weather, trees with beautifully colored leaves, trips to the local orchard for apples and pumpkins, tailgates and football games and evenings outside by the fire.

Make sure you are ready for this season by stocking up on a few restaurant equipment and restaurant supply items from Serv-U. Serv-U’s concession equipment and concession supply department has everything you need to stock the concession stand at your local school or park district. From popcorn poppers, to hot dog cookers, to nacho chip warmers – Serv-U can help you find the right concession equipment for you needs.

Don’t forget to pick up an insulated beverage warmer for seasonal beverages like hot apple cider or pumpkin spice coffee. Serv-U also has bakeware and pastry supplies for baking apple and pumpkin pies. 

Pizza is certainly one of the world’s most beloved foods. Your restaurant might specialize in thick, thin, stuffed or deep dish varieties—no matter how you serve your pie, you need the right commercial pizza supplies. When it comes time to select your pizza cooking supplies, you will find a plethora of pizza pans, pizza screens and pizza cooking accessories. The Restaurant Guru is here to help you decide which kitchen equipment suits your pizza recipe.

Pizza pans are normally available in sizes ranging from 10″ diameter to an 18″ diameter. A good rule of thumb is that a 14″ pie generally feeds two or three customers. Once you’ve decided the size of pies you’re interested in baking, you must decide which pizza pans will suit your baking style. Serv-U offers a range of 1” deep and 2” deep dish pizza pans. If you prefer a crispier crust, your kitchen needs nibbed pizza equipment. These pizza pans have raised nibs that 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, resulting in a fresher, crispier pizza. Store your full size pans in a multi-shelf pan rack for easy access.

If you are looking for pizza equipment that is lighter weight and easier to handle, pizza screens are an excellent option. Pizza screens are constructed of a mesh material that allows for more airflow.  This design makes them ideal for baking calzones and garlic bread. Pizza screens can easily be stacked in a pizza screen rack.

Whether you are using a shallow or deep dish pizza pan, be sure to stock your kitchen with an appropriate pan gripper. The pizza pan gripper is a necessary tool for grasping deep dish or shallow pizza pans. A self locking design means that squeezing is not necessary. The pan load activates the clamping action of your pizza pan gripper.

Most cooking activities in a restaurant begin and end with a knife, so having proper kitchen cutlery is essential to the success of your operation. Cutting is quicker and easier when you use the correct knife for the job, ultimately you cut the time required for food preparation by stocking your kitchen with a quality kitchen equipment. Use this guide to help you navigate Serv-U’s wide selection of knives.

 “The Chef’s Knife”– Also known as Cook’s Knife or French Knife is the work-horse of the kitchen. It has a very broad blade and a range in length from six to twelve inches. The eight inch size remains the most popular. Used for all kinds of heavy-duty cutting, as well as chopping, dicing and shredding, the Chef’s Knife is essential for vegetable prep and the flat side is perfect for crushing garlic.

“The Slicer” – With a very narrow, thin blade, the slicing knife is perfect for cutting thin slices, ideally ham and large cuts of meat. The more flexible the knife is, the easier it will be to get a thin slice of roasted meats, chicken and turkey.  Some slicers have a curving tip to assist in tight spots, like between wing and breast of chicken. The fork is the perfect compliment to the slicing knife, providing a secure hold.

“The Bread Knife” – Serrated edges enable the bread knife to pierce a hard crust or skin without bruising or crushing the delicate insides. Sharp blades unsure uniform slicing and aid in portion control. For operations with an extensive sandwich selection, offset blade knives are helpful.  

 “The Parer” – Sporting a short blade and available in a variety of shapes and curves, the paring knife is very useful for small, precision cutting. Often it’s used to peel, carve and prepare vegetables, fruit and other foodstuffs that can be held in the hand. The paring knife is best for close-up work like eyeing potatoes, and boning chicken.

“The Cleaver” - The broad, thick blade of this knife and its heavy weight make easy work of cutting bone, splitting ribs and getting through gristle. Its thick edge will not chip easily, and the heavier in weight, the easier it is to use.

Serv-U also offers high quality knife racks for storing the most precious cutlery in your kitchen. Knife cases are also essential for storage, especially in catering operations. A good knife and cutlery set can make a big difference can make a big difference in your commercial kitchen.

Stock pots are one of the most versatile pieces of restaurant equipment in a kitchen. Whether you are simmering stock to warm up your customers in the winter weather, cooking up pasta, soup, braised meats or your famous tomato sauce recipe, a quality stock pot is a crucial investment. Serv-U’s assortment of stock pots is nearly as versatile as the range of dishes you can prepare with one on your stovetop. Take stock of a few buying tips.

The gauge of the stockpot, i.e. the thickness of its walls, is an important factor to consider, along with the body material. Aluminum is a good heat conductor and the least expensive of materials. We offer aluminum stock pots ranging from 8-gauge (3.25 millimeters thick) to heavy-duty 4 millimeters to impact-resistant 2-gauge (6.0 millimeter) aluminum. Prices vary depending on the thickness and it is commonly accepted that the thickest aluminum will provide the most even heat distribution. Thicker aluminum also prevents hot spots from forming during cooking and burning your food.

For the most durability, a stainless steel stock pot is the optimum investment. The body material is suited to round-the-clock use in restaurant operations and catering services. Shiny surfaces give stainless steel cookware an elegant appearance. It is also a reliable heat conductor.

All of Serv-U’s stock pots come with secure handles. Some are welded, others are reinforced with heavy screws or rivets. Whether you are using the pot to make stock or just to boil some corn, you want a well constructed model with a handle that you feel secure lifting off of a pot of hot liquid. Serv-U’s knowledgeable sales representatives can help you make a purchase you will be comfortable using.

One final thing to consider is the lid. Covering lids for your stock pot can be ordered separately for those situations when cooking takes a little longer or you want to leave food simmering for hours.

Taking on a meal as important as Thanksgiving dinner requires major planning and preparation. More important than stuffing, yams or even pumpkin pie is the centerpiece of your table – the turkey. If it’s your first time trying to perfect the holiday poultry, compiling an arsenal of turkey cooking supplies may seem overwhelming. However, a simple roasted bird requires only a few basic kitchen supplies.

Roasting Pan The roasting pan you purchase to cook your turkey may not be a piece of kitchen equipment that you use on a daily basis, but the proper pan is a valuable addition to your stock of cooking supplies for holidays. Selecting the right roasting pan ensures a moist and golden bird. When buying a roasting pan, look for a shallow depth, heavyweight pan with handles. The pan should have good heat conducting qualities so the bird cooks evenly. Stay away from dark roasting pans; those will burn the roasting juices at the start of the roasting period, resulting in a subpar gravy. Fit is also important—the pan should just hold the turkey. If a leg extends over the pan, drippings will fall on your oven, but if the pan is too large you risk burning the juices.

What’s a turkey without basting? Throughout the roasting process, you will need to paint the turkey with a basting sauce using a basting brush. Both white nylon and bleached boar bristle brushes will work well to coat your poultry with a buttery sauce and are able to withstand oven temperatures of up to 500 degrees. While the turkey roasts, a basting spoon can be used to scoop up the juices and redistribute them on the skin. Serv-U offers stainless steel basting spoons in a variety of lengths. All spoons have easy-grip contoured handles with a thumb notch. Slotted and perforated varieties are useful for straining out solids to be discarded when the roasting process is complete.

A burnt or undercooked turkey can be the downfall of an otherwise outstanding Thanksgiving meal, so be sure to check the temperature of your bird, with an accurate meat thermometer. The Taylor brand is known for its precision temperature technology to alert you when the meat reaches 180 degrees.

Finally, when the roasting process is over, it’s time to sharpen up that knife and dig in. Carving the turkey is a much-anticipated process that should be approached with care in order to preserve the flavor and the texture of the meat. You are best to choose a sharp, thin bladed carving knife. Stain-free steel blades provide a clean and durable option for slicing your turkey.

By using top-quality equipment the fruits of your holiday roast should be plentiful. The centerpiece of your Thanksgiving meal will be a cornucopia of thighs, wings, and breast meat, well worth the investment in quality kitchen supplies.

The New York Times recently published an interesting look at the world of butchers today.  It seems that after a slowdown in the art of good butchery in the 60s, there has been a resurgence of interest and an infusion of talent.  This is in part, no doubt, to the increasing numbers of people curious to know where their food comes from.  Consumers are also becoming more accepting of lesser-known “off cuts” and “offal,” viewing their consumption variously as respect for a life, a gutsy novelty, and simply delicious.  Such “nose to tail eating” is a subject discussed with fervor in various foodie communities.  One of my favorite foodie blogs recently began a new column called “The Nasty Bits,” and if you’ve got time, the first two posts are an interesting (and I’d say fairly gentle) introduction to cooking offal.

While I’ve never really embraced offal, I’m intrigued at the idea of cooking it.  I may even try out blogger Chichi Wang’s recipe for cow tongue.  However, I’m not sure I’d be inclined to order offal in a restaurant.  Any restaurateurs out there have opinions on the topic?  Many of these “off cuts” have the advantage of being fairly cheap cuts of meat, but will they sell?

“The reality today is you have to find a way to put golden handcuffs on a chef in some fashion…Typically that involves giving them some sweat equity.”

So says Michael Bonadies, formerly of Myriad Restaurant Group.  He and a few other industry pros were recently interviewed for a Pittsburgh Business Times article about chef turnover.

Turnover rates are notoriously high in the foodservice industry and employee retention is consistently ranked as a leading concern among restaurant operators, as well it should be.  Employee turnover is an expensive ordeal; just try out the employee turnover cost calculator mentioned in an AllBusiness.com article.  And while the costs may be evident, the solution to the problem is less obvious.  How can restaurateurs overcome the perception of bad pay and worse hours to appeal to highly qualified and dedicated applicants?  Perhaps more importantly, how does a restaurateur go about keeping those well qualified workers?

The Pittsburgh Business Times article suggests offering chefs a “stake” in the restaurant, some “ownership.”  At first blush, this seems like a pretty good idea—a chef may be less likely to leave if she or he feels integral to the continued success of the restaurant—and if she or he is fairly compensated for ensuring that success.  But does it work?  What are the complications of this approach?

An NRN article today highlights other ways to motivate and retain restaurant employees.  One restaurant mentioned in the article feeds their employees for free.  Another holds recipe creation competitions.  One of the larger chains holds conference calls between their store managers and company execs.  Recognition of good work seems to be a common theme, and one that I think anyone can appreciate—even if we sometimes forget its importance.

So what are your tips to retain your best employees?  How do you motivate them to give their best every day?

I know I’ve brought this up before, but I think it bears repeating; there is precious little time left to sign up for the Great American Dine Out.  In fact, this weeklong event starts in less than a month, running from September 21^st through September 28^th.  The Great American Dine Out is an effort by Share Our Strength to end childhood hunger in America, and everyone can help.  If your restaurant or bar is unable to donate to the cause, then make the effort during that week to eat at an establishment that is participating.  As of Monday, the official website has had a great search function that allows you to find participating restaurants by city, state, or zip code.  (And Google Maps makes it super simple to find your way there.)

For example, a search of the Chambana area (for non-locals, that’s Champaign + Urbana) finds that Monical’s Pizza is participating, as is Lone Star Steakhouse, and McAlister’s Deli.  As you might guess, the odds of finding me at each of those restaurants during the Great American Dine Out is very good.

And why will I go out of my way to get a meal at those places?  First, I love good food—but to be honest, I’m a decent cook and know how to make my own good food.  So it takes more than good food to get me into a restaurant.  Goodwill is a great place to start, and that’s exactly what these restaurants are building with their customers.  I like knowing that I dine at socially responsible eateries, and I've heard that is a trend among many consumers these days.

Your restaurant’s participation need not break the bank, either.  You choose how you want to participate, and set limits as necessary.  (And if you sign up and drop me an email before that week, I’ll show up at your eatery with friends in tow!)

For more information about the Great American Dine Out and Share Our Strength, visit their website.

Now that we’re all back from a nice long weekend, one question comes to mind: what did you eat on the 4^th?

Honestly, I had turkey and lemonade (and maybe a mojito or two), but I’d be willing to bet that a great many Americans feasted on hot dogs this past weekend.  And this came to mind as I was browsing one of my favorite websites, Serious Eats.  In honor of our national holiday, Serious Eats created a really well researched blog post about the venerable hot dog and its many variations across the country.

Besides the mouthwatering pics in the blog, I was also struck by the number of truly heartfelt responses this particular post received (45 when I read it).  The hot dog tradition is alive and well across the USA—and its price tag is attractive to many feeling the pinch of gas prices.

So if you’d like to add hot dogs to your summer lineup (and what better time than now, during National Hot Dog Month), Serv-U can get you all the equipment you need.  Take a moment to browse our hot dog cookers  as you think of the next great topping arrangement!

 (photo by thebusybrain of Flickr Commons)

An interesting trend is starting to emerge in the food world: flexitarianism. This term refers to a person who is not a declared vegetarian but who sometimes eats meatless meals. A flexitarian feels at home just as much in a steakhouse as they do one of the newly emerging salad restaurants. These people, also known as part-time vegetarians, say they embrace meatless meals because they are healthier and a nice alternative to heavy, meat-based meals.

According to this article, meals that are popular with flexitarians tend to be based around hearty ingredients, such as beans and mushrooms. Stuffed Portobello mushrooms and enchiladas made with black beans are both mentioned as dishes that are popular with flexitarians. The article says that menu items such as these have helped to show many typical meat eaters that vegetarian dishes are not the bland, tasteless items they are portrayed to be. As vegetarians become more plentiful more and more restaurants are starting to add meatless options to their menus, and more options means that there are more possibilities to entice meat eaters to choose something else.

As more people convert to the flexitarian lifestyle, and vegetarianism for that matter, more customers will be looking for these options on restaurant menus. While it may take a little more thought and preparation to add these items to your menu, it can be very beneficial. Flexitarians and vegetarians are not the only people who will benefit from these items; anyone who is worried about their health or who wants to have a healthy meal will be thrilled to see these items on your menu.

Your Serv-U representative can help you get everything you need to prep, serve, and store healthy meals that will please all your customers, whether herbivore, carnivore, or flexitarian. So call, email, or chat with a representative today.