Creating Healthy Kid’s Meals

Healthy children’s faire seems to be on everyone’s minds these days, from meals prepared at home to school cafeterias to restaurants. Kids are notorious for being picky eaters, making it difficult to tempt their tiny palates with simply a plate of vegetables. However with a little creativity many meals can be made-over to be lower in calories and fat, without skimping too much on the tastes kids crave.

Did you know that Serv-U has an entire department on their website dedicated to school supplies? Visit our school supplies department to find everything you need to create healthy, fresh and flavorful meals in your school’s cafeteria.

What is your school or restaurant doing to ensure that children receive meals that encourage dietary variety and balance?

It’s back to school time! At ServU-Online, you will find a large selection of School Supplies, and we even created a specific department on our website just for schools.

Inside of our School Supplies category, you will find items such as cafeteria supplies, concession stand supplies, disposables, food prep supplies, food storage, hot food equipment, janitorial supplies, pots and pans, serving line supplies and ware washing products.

Please call us at 1-866-817-3788 to speak to a sales representative with any questions.

Save Money by Focusing on Energy and Water Waste

Restaurant operators are encouraged to pay increasing attention to the amount of energy their restaurant equipment utilizes. According to a recent article published by the National Restaurant Association, restaurant operators can save money when they know how much profit is getting eaten by fuel costs of inefficient restaurant equipment.

This does not necessarily mean that restaurant owners need to go out buy all new pieces of energy-star rated restaurant equipment. Monitoring your existing restaurant equipment for energy usage is an important first step in sustainability. If you happen to see a spike in energy usage, this could signal a problem such as an equipment malfunction or employees failing to follow recommended procedures, like turning equipment off when it’s not needed.

Restaurant owners are also encouraged to examine the processes in which they perform common tasks. The industry’s “tried and true” way of doing things, may not always be the most energy efficient or cost-effective. The article sites an example of using a three-compartment sink for washing dishes. A lot of energy can go into making sure water used in the sink is kept at a certain temperature, whereas money could be saved over the long-run by using a dishwasher instead.

Although energy or water-conserving restaurant equipment might cost more, the difference is offset more quickly today as utility costs are continuously rising. Plus, many utilities and/or local governments offer rebates and other incentives for buying more-efficient restaurant equipment.

Food Trucks Proving They Are Not Just a Fad

Food trucks continue to become an increasingly popular trend for both chain and independent restaurants. Industry experts note that many businesses are to the point of launching their third or fourth vehicle, suggesting that the food truck industry is way past the idea of being a fad.

Some of the notable advantages to operating a food truck include their appeal to social-network-savvy consumers, they can serve as a test outlet for brick-and-mortar restaurants and they serve as a moving billboard for the brand.

If you are interested in venturing in to the industry of food trucks, experts state that most food trucks can be purchased for around $100,000, or leased from between $3,000 to $4,000 per month. The average cost for wrapping a truck in a brand image alone can run from $24,000 to $75,000. However choosing to purchase a remodeled used truck can be a money saver.

New Smartphone App for 2011 NRA Show

The National Restaurant Association launched a new smartphone app for 2011 NRA Show attendees. The new mobile app is available for iPhone and Android platforms, and allows restaurant industry professionals to get the most our of their 2011 trade show experience.

The mobile app allows trade show attendees to browse the exhibitors by category or locations, view interactive maps of the exhibit floor and see event and education session schedules and speakers. The app also provides public transportation information and schedules to and from the show.

Visit the NRA’s website for more information on where to download the app. The 2011 NRA show is scheduled to take place May 21-24 at Chicago’s McCormick Place.

Branding Lessons from America’s Next Great Restaurant

The recent TV show, America’s Next Great Restaurant, provided viewers with a nine-week crash course on everything they ever wanted to know about opening their own restaurant chain. If you missed out on the nine week series, below are ten takeaways that can help you create a new fast-casual restaurant concept from the ground up.

1. Make a powerful first impression with your brand identity.
2. Keep the focus on the food.
3. Deliver on category drivers.
4. Pay attention to details.
5. Make sure you have the right people.
6. Be different, but not too different.
7. Choose what NOT to do.
8. Engage your employees with your brand.
9. Know your brand DNA and stick to it.
10. Be inspired AND inspiring.

For more information on the lessons learned from America’s Next Great Restaurant, check out Denise Lee Yohn’s article on QSR Magazine’s website.

Cash In on New Equipment Rebates

The Environmental Protection Agency recently updated its online guide to help restaurants find cash rebates for energy-saving kitchen equipment. The rebates range in value from $30 to $2,000 depending on the type of equipment.

The incentives apply to equipment that has been certified as energy efficient by Energy Star, and the money typically comes from local utilities and not the EPA. Energy Star also has an incentive finder on their website to help restaurateurs determine what money they’d get back from buying Energy Star-rated equipment. Energy Star tests eight types: dishwashers, griddles, fryers, steamers, holding cabinets, ice machines, refrigerators and freezers, and ovens.

Frymaster’s Art and Science of Frying – Fit to Be Fried

Need help delivering the delicious foods diners crave, while also meeting demands for healthier menu offerings? The Fit Frying™ Program, created by the experts at Frymaster, a Manitowoc Foodservice company, provides education on the fry station management principles that ensure fried foods are prepared and served in a manner that delivers great taste, while being as health conscious as possible. 

It’s not easy being oil. During frying, exposure to heat, food, water and air changes the oil forming breakdown products that when accumulated cause the oil to reach the end of its useful life. The Five Factors for Fit Frying are frying best practices that help minimize operating cost by extending the life of both oil and equipment, while ensuring consistent production of great-tasting food.

The Five Factors include:

1.  Finding the right fryer. 
The fried items you offer on your menu determine if an open-pot, tube-type or flat bottom fryer will perform best.
2.  Selecting the right oil. 
Frying oils have different cooking, taste and health features.  These qualities impact fryer performance and output.
3.  Selecting the right food. 
The fats in foods and oil exchange during cooking so considering the type of fat in the foods purchased for frying is important especially when frying trans fat-free.
4.  Using best practices or the “right” cooking process.
Keeping contaminants out of the oil and cooking at recommended temperatures and times all contribute to maximal oil life.
5.  Providing the right maintenance.
Nothing maintains food quality or preserves oil life better than regular filtration and proper care of your equipment.

Visit Frymaster’s website for more information on the Art and Science of Frying.

Frymaster’s Art and Science of Frying: Buy Green and Start Saving Now

The economic pressures affecting operators today are escalating, so it may seem like a bad time to spend money on new equipment. To the contrary, now is the time for smart operators to go shopping for tools to cut costs and provide value to increasing green conscious customers. 

Energy efficient equipment selection helps operators demonstrate concern for the environment and reduce their carbon footprint, all while positively impacting their bottom line. Frymaster's GREEN family of fryers offer green benefits that range from reduced oil use to using less energy to operate. Reduced used oil introduced into the waste stream and industry-leading energy efficiency aligns with "green" and sustainability initiatives.

Frymaster’s GREEN family of fryers includes:

• The H55 gas fryers with proprietary, high-efficiency, infrared burners.
• The E4 Series (RE) electric fryers with industry-leading energy efficiency.
  (ASTM ratings over 83%)
• The Dean® HD Series gas fryers.

All of these fryers qualify for energy saving rebates, provide high production capability, offer state-of-the-art premium heat transfer systems, and ensure tight, highly responsive temperature controls. When used in combination with an oil station management program that includes regular filtration, oil life can be extended up to 50%. The energy and oil savings are a smart way to reduce daily operating costs. And in the transition to higher cost, trans fat-free oils, these savings help meet regulatory and customer demands for great-tasting, healthier foods.

Visit Frymaster’s website for more information on the Art and Science of Frying.

Restaurant Equipment – Clean Daily for Best Results

Restaurant equipment that is not cleaned daily will fall victim to heavy buildup and stains. Most restaurant equipment is made from stainless steel, which can stain if not cleaned regularly. With the correct cleaning supplies and cleaning method, your restaurant equipment will stay looking like new.

1. It is best to clean your restaurant equipment on a daily basis to prevent dirt buildup. Spattered food and grease left uncleaned, can cause stains or pitting to your stainless steel restaurant equipment. Daily cleanup will increase the life your restaurant equipment, ensuring that it will last for years to come.

2. Use a terrycloth towel and water to wipe away any loose dirt or debris from your stainless steel restaurant equipment. It is always best to rub with the grain of the stainless steel restaurant equipment. Rubbing against the grain can cause permanent scratches.

3. Use a mild detergent to remove any dirt or grease that is stock onto your restaurant equipment. Lightly rub those areas with a sponge to release the buildup. Be sure to follow the directions on the cleaning solution packaging for the best results. Use a damp cloth to rinse off the detergent.

4. Dry the cleaned restaurant equipment with a soft, dry towel. Make sure that all areas of the restaurant equipment are dry, as wet restaurant equipment may not work properly.

5. If you are unsure on the best way to clean a piece of restaurant equipment, contact the manufacturer for precise instructions.