Football season has arrived and with it comes many amazing things: cooler weather, pumpkin scented/flavored everything, and most importantly the mandate to eat guacamole every weekend. Now I know some of you are thinking that you only have to make fresh guacamole for the Super Bowl and that it is optional for the rest of the season. The problem with this line of thinking is the limited choices in guacamole you get to test out before the big game. When you make guacamole every game you can try out a bunch of recipes until you discover the perfect guacamole for you by taking a little bit of what you love from each one.

Below are my favorite guacamole recipes to help you get started. The first one is a more classic guacamole. It does have cumin and cayenne in it which gives it a little bit of flair. I personally love it because the cayenne adds a bit of kick in every bite, not just the ones where you bite into a piece of jalapeno, and the cumin works very well with the flavors in guacamole. I like to eat this straight with chips (really anything that can be used as a vehicle to get the guacamole to my mouth) but the spices in it also pair beautifully with the flavors in a fish taco. The second recipe is fresh and sweet and tangy from the addition of the pineapple. It is a bright burst of flavor that makes you want to put it on everything…and I do. The contrast of the sweet pineapple and the spicy jalapeno is a perfect flavor combination. I can literally not make enough of this stuff.

Guacamole
The cumin and cayenne in this recipe give it a bit more kick throughout.
3 avocados – halved, seeded, and peeled
1 lime – juiced
½ t kosher salt
½ t ground cumin
½ t cayenne
½ medium onion – diced
½ jalapeno pepper – seeded and minced
2 Roma tomatoes – seeded and diced
1 T chopped cilantro
1 clove garlic – minced

1. Place the onion, jalapeno, tomatoes, and garlic in a large bowl.

2. Chop the avocado into slightly smaller pieces and add to the bowl.

3. Add the lime juice, salt, cumin and cayenne.

4. Take a potato masher and mash everything together making sure to evenly distribute the spices. I like to mash it all together as it makes for a chunkier guacamole and I prefer that. If you like a creamier guacamole with less lumps than mash the avocados with the lime juice and spices and then mix in the chopped veggies.

5. Lastly, stir in the chopped cilantro and serve. I will note that this guacamole does taste a little better if you give it an hour or so to sit and blend flavors but I usually can’t wait and dive right in.

Holy Pineapple Guacamole!

The tart freshness of the pineapple is the perfect complement to the creamy avocados.
3 avocados – peeled, pitted, and chopped
¾ C fresh pineapple – diced
1/3 C red onion – finely diced
¼ C cilantro – chopped
2 Roma tomatoes – seeded and chopped
1 jalapeno – seeded and finely diced
Juice of 1 lime
salt and pepper to taste

1. In a large bowl combine avocado, onion, tomatoes, and jalapeno.

2. Add the pineapple.

3. Add the lime juice.

4. Use a potato masher to mash everything together. Again if you like it creamier rather than chunkier mash the avocado with the lime juice first and then mix everything else in. After mashing, add in cilantro. Your guacamole is done!

5. If you want to serve your avocado in the pineapple then continue onward. Side note: There are two perks to this. The first is it looks awesome! The second is that the acidic juices from the pineapple will help your guacamole stay greener longer! Slice the pineapple in half, longwise, just at the edge of the stem, like so:

6. I used the cut off part for the pineapple that goes into the guacamole. Next hollow out the half with the stem. I used a combination of a paring knife and (surprisingly!) my ice cream scoop. I have one with the sharp edges and the square points so it cut through the pineapple beautifully however a knife alone or even a melon baller should work just fine.

7. Scoop guacamole into hollowed out pineapple and be really impressed with how cool that looks. Then proceed to devour it.

Recipe courtesy of theamazingavocado.com

Fall is here…my favorite time of year…

As the leaves begin to change colors and the air takes on a crispness, apples begin to ripen and pumpkins become engorged. It is the perfect time for all those fall favorites: caramel apples, pumpkin pie, butternut squash soup and whatever else one may look forward to during the autumn season. My apple trees were bursting with ripe fruit this weekend so it was time to use some of their bounty for apple butter.

Ingredients:

Approx. 30 tart baking apples
Approx. 10 crab apples (optional) – these have natural pectin which can be used as a thickening agent
Sugar – 2+ cups to taste
Cinnamon – 5-7 Tbs. to taste
Cloves – 2-4 Tbs. to taste
Allspice – 1-2 Tbs. to taste
Approx. ¼ c. Lemon juice - used as more of an acidifier, especially if canning        

Tools:
These are really optional, but they can make the job easier.

Corer
Apple Peeler or a Paring Knife – this is dependent upon personal preference
Ricer
Fine strainer

Gather and wash the apples:

Peel the apples.

Core the apples.

Cut the apples into eighths. These look extra juicy because they were drizzled with a little lemon juice so they wouldn’t brown as fast. You can just cut the crab apples in half or quarter them depending on their size. It is just important to make sure all pieces are similar in size so that they cook at the same rate.

Place apple pieces into a large stock pot. Add approximately 6 cups of water, turn the heat on very low so the natural fruit sugar, fructose, won’t scorch. Similar to making mashed potatoes.

Cook the apples until they are soft. Once they are soft and falling apart, strain out the water.

Put the apples through a ricer, blender or food processor to remove all the lumps. The crab apples may add a pinkish hue to the mix, so don’t worry if it starts changing colors.

Continue cooking the pureed apple mixture until it has thickened to a spreading consistency.

Add sugar, start with approximately 2 cups, the amount of sugar will really be dependent upon what type of apples are being used and the desired sweetness of the apple butter. Continue to add sugar until you are satisfied with the flavor. Add in approximately 5-7 tablespoons of cinnamon. Again, add more or less depending on preference. Most recipes call for cloves and/or allspice. I used both, but split my batch into two; one with allspice and one without.

In order to prevent bacterial growth it is wise to add about ¼ cup of lemon juice, this will act as an acidifier, which is especially important if canning.

At this stage the apple butter is essentially finished and may be stored in the refrigerator in containers if it will be used within 3-4 weeks.  However, if you plan to store the apple butter for a longer time period (up to a year), then it is recommended that you can those portions.

Canning the apple butter

Using 1 dozen pint size jars with lids and rings – wash everything in HOT soapy water. Rinse thoroughly in HOT water.

Place jars, rings, lids, tongs and ladle (or whatever you might use to get the jars out of the boiling water and the apple butter into the jars) in water making sure all items are completely submerged and bring to a boil. Boil 15 minutes in order to ensure sterilization. This will also prevent the jars from cracking when adding in the hot apple butter.

Remove one jar at a time with the sterile tongs and add in the apple butter. Wipe the rims and tops with a clean towel if you spill any. Immediately put the lid on with the tongs (because they are super hot), get the ring out and screw it down tightly with a towel…once again they are HOT. I made the mistake of grabbing onto things without a towel and learned my lesson, not once, but SEVERAL times. Repeat this process until all the jars have been filled.

Once all the jars have been filled and sealed tightly, submerge all the jars upright in water. Bring to a boil for about 10-15 minutes, this is to ensure they seal properly.

After they have boiled, take them out and let them cool. It is best to leave them on a counter, untouched for 12 hours. Do not move them around or shake them; it will disrupt the preserving procedure and you don’t want someone to get botulism!

Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Cupcakes:

1/2 C Butter, softened
1 ½ C Brown sugar
2 Eggs, room temperature
1 t Vanilla
1 C Cooked, mashed sweet potato (about 1 large sweet potato)
2 C Flour
2 t Baking powder
1/2 t Baking soda
1/2 t Salt
1 t Ground cinnamon
1 t Ground ginger
1/2 t Ground nutmeg
1/2 t Ground cloves
1/2 C Milk

Preheat oven to 350 degrees and line a muffin pan with liners (this will make 12).

Start with your softened butter and brown sugar in the bowl of your mixer. Beat those two together until light and fluffy. Then add one egg at a time.

Make sure each egg is completely incorporated before moving on. Next add in the vanilla and the mashed sweet potato. This just needs to be lightly mixed in until blended.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and all of the spices.

Mix half of the flour mixture into the sweet potato mixture, stirring until it is just incorporated.

Then blend in the milk. Once that is done add the remaining flour mixture and mix until, again, it is just incorporated. Your batter should look like this.

Scoop batter into prepared pan. I used a disher (Serv-U Product) because I love how easy it is, and having every cupcake uniform in size means they all bake the same!

Bake until tops are springy and a toothpick (or knife, seriously who is hording toothpicks for checking baked goods?) inserted into the cupcake comes out clean. Takes about 18-22 minutes depending on the size of the cupcakes. Mine took the whole 22 minutes. Let cool on a rack.

While those are cooling make your frosting.

Marshmallow Frosting:
1/3 C Sugar
1/4 t Cream of Tartar
1 pinch Salt
2 Egg whites
3 T Cold Water
1 t Vanilla
1/2 C Marshmallow Crème

Get a pan of water simmering. In a heatproof mixing bowl place sugar, cream of tartar, salt, egg whites, and water. Place bowl over simmering water and beat with a mixer until stiff peaks form and the mixture is hot to the touch.

 Remove from heat and beat for another minute. Add vanilla and marshmallow crème and beat until combined. Have you ever toasted a marshmallow over a fire and then to eat it pulled off the outer toasted layer and eaten it separately from the inner goo? Well that’s how I eat mine and once finished this frosting should look, feel, and taste like that inner goo.

You are now ready to put your cupcakes together. This frosting is incredibly easy to do with a pastry bag but it is also possible to frost them the good old fashioned way with a knife. I opted for a pastry bag so I could make crazy shapes.

Using a large plain tip make little marshmallow shaped dots all over the top of the cupcakes, or whatever you want really but the more swoops, swirls and patterns the prettier they will look when  done. I did a couple of different things.

Next comes the most fun part: toasting the frosting. There are two ways to do this. I like to think of them as the easy and fun way (using a torch) and the hard and scary way (using a broiler). Don’t get me wrong, I love broiling things. Broiled things are great. But when something needs to broil for less than 3 minutes I get scared because every time I use my broiler there is a period of time (from about 5 seconds after I put whatever it is in until about 2.5 minutes after) that I totally forget I have placed something in the broiler. So these cupcakes are totally broiler-able and to do that you just have to place oen of your racks 6 inches from your heat source and preheat the broiler. Then 3-4 cupcakes on a baking sheet at a time place them in the oven and toast until frosting starts to brown, about 90 SECONDS! It is recommended you check them every 20 SECONDS to rearrange if necessary. This is a perfectly fine way to do the toasting if you are a real adult who can be unsupervised with an oven, however I apparently am not and so I chose the other option, using a blowtorch.

Please keep in mind that torches are not a toy, although they are fun. Besides avoiding the broiler, the reason I like this method better is that it gives more control over the toasting process. I like being able to toast more accurately to insure that all parts are toasted. So for using a torch all you have to do is hold the torch about 2-3 inches from the area of frosting you are toasting. Be observant because it will toast fast and you can move onto the next area/cupcake you want to toast. Once they are done you will have toasted marshmallow perfection on top of your cupcakes. I would also like to note that this frosting does not keep well. It won’t go bad but it will lose its’ fluff and sink down into the cupcakes so make sure you don’t frost them until the day you are serving them.

The Five Most Common Menu Items Made Healthier

The restaurant industry is constantly under pressure to offer increasingly healthy menu options. Diners are actively looking for ways to cut back on calories, sodium, trans fats, high fructose corn syrup, and other ingredients that are unfavorable to good nutrition. With so many consumers being more conscious of what they eat, especially when they eat out, restaurants need to be increasingly aware of the nutritional content of their meals. Below are a few tips from an online article published by QSR Magazine on how restaurants can make nutritional improvements to five of the most popular menu items: burgers, fries, pizza, sandwiches and chicken.

Burgers
The hamburger has proven to be a mainstay of the American diet, and data shows that the burger will not be decreasing in popularity anytime soon. While many restaurants have tried to enhance their burger offerings by touting premium ingredients and better product sourcing, restaurant operators are still finding it difficult to create an actual “healthy” burger.

Nutritional analysts have concluded that the main issue with burgers is their high content of calories and saturated fats. Surprisingly enough the bun is one of the higher calorie ingredients in a burger, with many buns containing upwards of 300 calories. One way to combat this is to use a smaller bun or consider offering a bun-less burger wrapped with lettuce. Another way to cut some of the calories and fat is to use a leaner grade of meat. You could also try offering other types of protein, such as turkey burgers or veggie burgers.

Fries
French fries are undoubtedly the most popular side item for most restaurants.  Although fries are not quite as bad as one might think, they still contain more than their share of calories, fat, and sodium. In general, potatoes have the ability to be a relatively healthy side option as they are a great source of potassium and fiber.
 
Many pre-packaged, frozen fries have a coating added to the potato, which increases the fat, sodium, and carbohydrate content of the fries and give them their bad rap. One of the simplest ways to increase the nutritional value of your fries is to make them yourself with fresh, hand-cut potatoes. The nutritional value of the fries will also increase if you leave the skin on the potato, which will save valuable time during the preparation process.  The frying process also affects the fat content of French fries.  If your oil is hot and clean you will be able to prevent your fries from soaking up as much fat from the fry oil.

Pizza
When made thoughtfully, pizza has the potential to be a healthy menu item. One of main reasons why pizza can so unhealthy is that diners often end up eating more than the recommended serving size. However, there are ways to improve the nutrition of individual ingredients in the pizza.

One of the easiest places to start is the crust. Serving a thin crusted pizza is an easy way to cut some of the calories and carbohydrates. Restaurants that make their own crust also have the ability to experiment with different types of flours, which can be another easy way to boost the nutritional value of the pizza.  Other adjustments can be made by using leaner meats, fresh vegetable toppings, and using low- or reduced-fat cheeses.

Sandwiches
Known as one of the most customizable menu staples, the sandwich has seen a fair amount of innovation and attention regarding quality ingredients. However, when you break down the ingredients in a sandwich, it can kind of make you wonder why sandwiches are thought of as a healthy menu item. Most breads contains a high carbohydrate count, deli meats and cheeses are known for having a high sodium content, and added condiments can quickly increase the calorie and fat content.

Probably one of the first places to start when trying to increase the nutritional value of your sandwich offerings is the bread. Try giving diners a bread choice such as white or whole wheat, or even offering a low-carb option like a flatbread or a wrap. You can also try to source deli meats and cheeses that feature a lower sodium content, which makes them more attractive to diners looking for heart-healthy menu options. Offering reduced fat mayonnaise can be another easy way to help cut calories. You may even consider creating your own sandwich sauces with ingredients like hummus or yogurt. 

Chicken
When looking for the ultimate lean form or protein, most diners will turn towards chicken. In its natural state chicken is an excellent source of lean protein, but when seasoned, battered, and fried it becomes a completely different food. Seasonings can add additional sodium and fried breading can drive up the fat content. For optimal nutritional value, make sure you give diners a non-breaded chicken offering that is baked, grilled or boiled.

Another way to increase the health factor in your chicken is make sure you are purchasing low-sodium poultry. It is not uncommon for poultry to be injected with salt water to increase food safety, so it can be worthwhile for restaurant operators to check around to see if they can find suppliers that offer healthier, low-sodium poultry.

When it comes to food safety in restaurants most individuals only think about the food that is served. However, are you aware that the ice you use in your restaurant or bar is considered a food by the Food and Drug Administration? The administration’s policy is very clear, in that all ice used in the food service industry must be as safe as the drinking water. This policy applies to ice that is consumed as well as ice that is placed in contact with food or beverages for cooling purposes.

It is important for restaurants and bars to ensure the safety of the ice they serve. Ice can be subject to potential contamination from a variety of sources before it even fills a customer’s glass. This is why it is so important to monitor the production and handling of the ice in your restaurant. Freezing does not kill viruses and bacteria that can cause food borne illness, so it is important to make sure that the water used to make the ice is of the utmost quality. It is a good idea to have a regimented schedule in place for changing the water filter on your ice machine. Consult with the ice machine manufacturer’s instructions to know how frequently you should change the water filter.

It is also extremely important to ensure the cleanliness of your ice machines and ice bins. All foodservice operators should have an established routine in place for properly cleaning and sanitizing their ice machine, ice bin and ice handling utensils. The Food and Drug Administration recommends cleaning and sanitizing ice-making equipment at the frequency specified by your ice machine’s manufacturer or at the very least as often as needed to prevent the build-up of soil or mold. 

Follow the steps below to ensure that your ice machine and ice bin are cleaned to the Food and Drug Administration’s standards:

1. Make sure that your ice machine is turned off before you begin the cleaning process.
2. Be sure to discard any ice that is in the ice machine and/or ice bin.
3. Using a clean towel, soaked in a food-safe sanitizing solution, wipe down all exposed surfaces of both the interior and exterior of your ice machine and ice bin.
4. Next use a food-safe, spray sanitizer on all exposed surfaces and allow the product to air dry.
5. Be sure to clean the gaskets and the inside of the door surfaces.
6. Once the unit is dry you should use a flash light to inspect the inside of the machine. You will want to check for any residual soil or contamination. If you do see any contaminated areas you must repeat the cleaning process.
7. Before you turn the ice machine back on, ensure that no sanitizer solution has collected inside the ice machine or the ice bin.

While ensuring that your ice machine and ice bin are clean is one of the first steps to ensure safe ice production, you also need to train your employees on the proper way to handle ice. Just like food, ice can be subject to contamination if it is not handled properly. Employees need to be conscious of hand cleanliness as well as the cleanliness of any tool used to handle the ice.

Below are a few guidelines for your employees to follow when handling ice:
1. Employees need to exercise proper hand washing techniques before they handle any ice in your ice machine or ice bin.
2. Have gloves readily available for employees, as well as encourage your employees to wear gloves anytime they remove ice from the ice machine or ice bin.
3. If you use bins or buckets to stock your ice dispenser, train your employees on how to keep the buckets clean. Bins or buckets should never be placed on the floor while filling them, or after use.
4. Only use ice scoops to serve ice; never use a cup as an ice scoop. Be sure that you store your ice scoops in a clean and protected location when not in use.
5. Every four hours, all ice scoops need to be washed, rinsed and sanitized.
6. Always have a reserve supply of ice handling tools. Discard any ice scoops, ice buckets and other ice handling devices if they become chipped or cracked.

Iced tea is a popular choice of restaurant patrons and restaurant owners because it offers a multitude of benefits to both groups.  Diners often choose tea as a healthier alternative to carbonated soft drinks. It is loaded with antioxidants and helps fight free radicals. Tea is also hydrating in spite of its caffeine content.  Customers are also often drawn to choose tea because it is more likely to include free refills.  Iced Tea is mutually beneficial to the restaurant owner as a highly economical menu item.  Brewed tea doesn’t require much equipment to prepare and is a great profit center.  Looking to crank up the volume on those profits?  Consider offering specialty iced tea this summer.  You can charge a premium price for flavored tea and most importantly, many consumers actively seek a variety of tea flavors and options when dining.  In honor of June being Iced Tea month here are some recipes that just may draw a big, thirsty crowd into your establishment especially during the hot months ahead.

Strawberry Basil Iced Tea
From Martha Stewart

Ingredients:
8 black tea bags
1 lb. strawberries, hulled and halved or quartered
1 c. water, plus more for steeping
¾ c. sugar
1 c. fresh basil, plus more for serving

Directions:
Bring 4 cups of water to a boil in a medium saucepan. Add tea bags and let steep for 5 minutes.

Place strawberries in a bowl. Bring water and sugar to boil in a small saucepan, stirring until sugar dissolves. Remove from heat, add basil and let steep for 10 minutes. Strain over strawberries; discard basil. Toss to coat. Let stand until cool, about 25 minutes.

Combine strawberries and tea in a pitcher. Refrigerate until chilled.  Serve over ice, and garnish with basil. Serves 8.

Orange Earl Grey Iced Tea
From Delish

Ingredients:
1/4 cup loose Earl Grey tea or 12 Earl Grey tea bags
Peel of 1 orange, plus orange wedges for garnish
4 c. boiling water
3/4 c. orange juice
1/4 c. sugar
4 c. cold water

Directions:
Steep loose tea or tea bags and orange peel in boiling water for 3-5 minutes.
Strain the tea or remove the tea bags and orange peel. Pour into a large pitcher.  Stir in orange juce and sugar until the sugar is dissolved. Add cold water. Refrigerate until chilled, about 2 hours.
Serve over ice with orange wedges. Serves 8.

Apricot Iced Tea
From Recipe.com

Ingredients:
8 black tea bags
6 c. boiling water
½ c. fresh mint leaves
(3) 12 oz. can apricot nectar
1 tsp. vanilla
Fresh apricot wedges (optional)
Fresh mint sprigs (optional)

Directions:
In a large heatproof pitcher, combine tea bags, boiling water and mint leaves. Let steep for 5 minutes. Remove and discard the tea bags and mint.
Cover tea and let stand for 1 hour. Stir in apricot nectar and vanilla. Cover and chill for 4-48 hours.
To serve, fill tall glasses with ice cubes and pour tea mixture over ice. If desired, garnish with apricot wedges and/or mint sprigs. Serves 6.

Iced Lavender Green Tea
From Myrecipes.com

Ingredients:
4 green tea bags
1 ½ tsp. fresh lavender blossoms or ¾ tsp. dried lavender
Lavender sprigs (optional)

Directions:
Heat 1 qt. water in a medium saucepan until it just begins to simmer. Remove from heat and add tea and lavender.
Steep for 5 minutes and strain into a heatproof pitcher. Let cool.
Pour into ice filled glasses and garnish with lavender sprigs. Serves 4.

Lemon Blueberry Iced Tea
From Myrecipes.com

Ingredients:
1 (16-oz.) package frozen blueberries
1/2 c. fresh lemon juice
4 c. water
3 family-size tea bags
3/4 c. sugar

Directions:
Bring 1 (16-oz.) package frozen blueberries and 1/2 cup fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids. Wipe saucepan clean.

Bring 4 cups water to a boil in same saucepan; add 3 family-size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 cup sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice. Makes 5 cups

Stock your bar for Labor Day Weekend festivities! The bar essentials in this kit will help you prep, pour and serve your favorite cocktail. The kit is valued at over $60 and contains one of each item featured in this week's Bar Supply Deal:

- Liquor Pourer: neon blue 1 oz. measured with collar.
- Shaker: 3-piece 16 oz. brushed stainless steel.
- Jigger: Stainless steel ½ oz. x 1 oz.
- Bar Spoon: 11"L with red knob.
- Citrus Squeezer: Lemon size, yellow.
- Muddler: Stainless steel with rubber serrated end.
- Cutting Board: 6" x 9" Red cut-n-carry with saf-t-grip corners.
- Paring Knife: 3 ¼" straight blade with green colored handle.
- PourMaster Container: Quart size with orange top.
- Longneck Bottle Opener: powder coated light blue.
- Wine Bottle Stopper: red plastic.
- Wine Chiller: clear acrylic.

How to Enter
Like the entry post located on the Serv-U Facebook page at facebook.com/restaurantsupplies.
Rules: One entry per person. Contest begins on 8/13/2014 and ends at 11:59 pm (CDT) on 8/17/2014. Use of any robotic, automatic, programmed or similar entry method or more than one entry during the Promotion Period will void all entries and result in disqualification. Winners must respond within 48 hours to claim prize.
Eligibility: Prize winner must use their own Facebook account, be 18 years or older and must have a shipping address available (no P.O. boxes please) in the U.S. 48 contiguous states.
Random Drawing: Winner will be selected in a random drawing on 8/18/2014 from eligible likes of the contest entry post. Drawing will be conducted by Sponsor. Odds of winning will depend upon the number of eligible entries received. Winner will be notified via announcement post on Serv-U's Facebook page. The return of any prize/prize notification as undeliverable may result in disqualification and an alternate winner will be selected. Winner must respond via Direct Message on Facebook within 48 hours to claim prize.

Winner Notification: Winner will be notified via announcement post on Serv-U's Facebook page and will have 48 hours to respond to claim their prize.
The Fine Print: By entering sweepstakes, entrant accepts and agrees to these Official Rules and the decisions of Sponsor, which shall be final in all matters. By accepting prize, winner agrees to hold Promotion Parties, Facebook, their affiliates, directors, officers, employees and assigns harmless against any and all claims and liability arising out of use or redemption of prize or participation in the promotion. Acceptance also constitutes permission to the Promotion Parties to use winner's name, likeness for marketing purposes without further compensation or right of approval, unless prohibited by law. Promotion Parties are not responsible for lost or late mail, or for technical, hardware or software malfunctions, lost or unavailable network connections, or failed, incorrect, inaccurate, incomplete, garbled or delayed electronic communications whether caused by the sender or by any of the equipment or programming associated with or utilized in this sweepstakes, or by any human error which may occur in the processing of the entries in this sweepstakes. If, in the Sponsor's opinion, there is any suspected evidence of tampering with any portion of the promotion, or if technical difficulties compromise the integrity of the promotion, the Sponsor reserves the right to modify or terminate the sweepstakes in a manner deemed reasonable by the Sponsor, in its sole discretion. In the event of termination, prize will be awarded from all entries received as of termination. In the event a dispute arises as to the identity of a potentially winning entrant, entries will be declared made by the authorized account holder of the e-mail address submitted at the time of registration. "Authorized account holder" is defined as the natural person who is assigned to an e-mail address by an Internet Access Provider, on-line service provider, or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.
Sponsor: Serv-U Restaurant & Equipment Supply, Champaign, IL 61822. This sweepstakes is in no way sponsored, endorsed or administered by Facebook.

Selecting the correct refrigeration for your operation may seem to be a relatively straightforward process, however, there are often options and accessories that can get overlooked.  These additional choices could help you make a more effective refrigeration purchase. Here we will take a closer look at some of these options and see where they could be most beneficial.

Reach-In Refrigeration

The standard T-series reach-in from True Manufacturing includes the following:

• Exterior: stainless steel front and door, aluminum sides and back
• Interior: white aluminum top and sides, stainless steel floor
• Dial thermometer

However, for an increase of roughly 5% in cost, you can purchase a TS-series model with these upgrades:

• Exterior: stainless steel sides
• Interior: stainless steel top and sides
• Digital thermometer

The benefits of these additional features can mean a longer life and more accurate temperature control, allowing you to recoup the 5% up-front cost relatively easily over time. While these features are often clearly depicted, the nominal cost difference is sometimes not as prominent, causing many customers to overlook the option to purchase a higher quality unit.

Another configuration that can be sometimes missed when purchasing reach-in refrigeration is the option to buy two undercounter units, one freezer and one refrigerator, and a stacking collar, and stack them to make a very economically priced dual zone unit.

Keeping in mind the possibility of glass doors, dual zones, pan racks and additional shelves will help you truly put your reach-in to work for you.  Everyone’s needs are different so exploring the options before making your selection may reveal some surprising ways to best utilize your reach-in equipment.

Chef Bases

There are two things to consider when buying a chef base.  The most important is to determine how much refrigerated storage you need. However, the other variable is to decide what equipment will sit on top of the chef base and how much total width you will need to accommodate these units. 

In the case where you need more width for equipment than you do refrigerated storage, a chef base with an extended top may be the best option.  Extended top chef bases can give you the correct amount of space for your cooking equipment line up, without the hassle of trying to evenly align an equipment stand next to a chef base. The extended top units may also be more economical than purchasing an additional equipment stand to handle the cooking equipment overflow.  Keeping your cooking equipment as close together as possible will also help you save money by maximizing the space under your exhaust hood.

Salad/Sandwich Units

No matter the type of restaurant you own, it always seems like kitchen space is at a premium.  While salad/sandwich units help maximize this valuable space by putting many ingredients at your fingertips, you can go even further by choosing a unit with a pan configuration that utilizes every square inch.  Standard salad/sandwich units fit 2 sixth size pans front to back.  Therefore, in a 36”L unit, you can fit 8 pans.  In order to accommodate 12 pans you need to move up to a 48”L table. However, if you opt for a Mega-Top style prep table, you can fit 3 pans front to back, allowing you to fit 12 pans in only 36” of space.  Keep in mind that Mega-Top units are usually about 4” deeper than standard units, so if depth is an issue, you will want to avoid this choice.

Salad/sandwich units are also available with extended counter space on the right hand side to accommodate a cash register, wrapping station or other prep equipment.  This option gives you a work space with refrigerated storage underneath.  There are also units available with drawers or drawer/door combinations, and even double sided units to increase the amount of prep line access to ingredients.

Deli/Bakery Display Cases

 One thing is for sure, bakery and deli display cases offer an eye-catching way to showcase your foods.  They are great for impulse buys and to display premium products.  Because a deli case can be a substantial investment, you will want to make sure that you consider exactly how the unit will be used before making your final purchase.

 If you are going to utilize the space on top for a cash register or work station, you will want to choose a counter height (42”H) unit.  On the other hand, if you prefer to display many tiers of product in the case, then a standard height (50”H) unit will be better suited for that application.  It is also important to consider whether you want the case to function as a “grab and go” piece where customers can access the product from front doors. However, if you want access to be restricted to employees to help protect against contamination or theft, a model with only rear doors is the best choice. Deli cases are also available in single or double duty.  Single duty cases have only one refrigerated area in the display zone.  Double duty cases have a secondary refrigerated storage area at the lower rear of the unit for additional or overflow product. 

When selecting a case for baked goods you have the option of refrigerated or non-refrigerated units.  There are also  dual-zone cases to help you maximize space by combining dry display and refrigerated display areas into one unit.  Many cases also offer the choice of sliding or swinging doors.  When deciding on the door type it is important to consider how much space is available behind the unit and how you will need to load product.

Taking the time to consider some of these options will hopefully help you make the best refrigeration choice possible. If you are looking for back bar refrigeration, this article http://www.servu-online.com/blog/boosting-bottled-beer-sales/ discusses the varieties of underbar units and their applications. Also, in an upcoming post we will provide a guide for selecting the right glass door merchandiser.

August is Goat Cheese Month. I know; I’m drooling too. I remember going to restaurants as a kid and getting excited if they had something on the menu with goat cheese because it was a special treat. More recently people seem to have given in to the creamy, silky tang of goat cheese and I see it everywhere. The little kid in me is thrilled. Apparently, there is a very scientific reason why August is Goat Cheese Month. For starters, goat cheese is at its peak when it hasn’t aged much so the goat cheese in August tends to be ideal. If it was made in the spring then it is only a couple of months old. Less scientific and a little more common sense, August is hot. Here in the Midwest it is the worst. And no one wants to eat heavy, hot food in that heat, however a nice light spinach salad with maybe a couple of nuts, some fruit, vinaigrette, topped off with goat cheese sounds delicious and refreshing. More fun science, apparently goat cheese has more Vitamin A and Vitamin D than cow or sheep’s milk cheeses. So it’s really good for you too! And lastly, August is a great month to celebrate goat cheese because it pairs beautifully with the types of beers you want to drink when it’s that hot. It is actually recommended to pair goat cheese with pilsners, wheat beers, and summer ales. It also goes well with a Sauvignon Blanc or a young Chardonnay that hasn’t been anywhere near an oak barrel.

In honor of the excitement I’m feeling about Goat Cheese month here are a couple of recipes that celebrate more unique ways to incorporate goat cheese into your menu and your life. As exciting as it is on pizza and salads and crusty French breads (and it is exciting, delicious too) these recipes really showcase the versatility of this wonderful food.

Smoked Salmon, Goat Cheese, and Fresh Dill Frittata
From: myrecipes.com

Because smoked salmon is delicious, goat cheese is creamy, and dill pairs beautifully with eggs. Plus who doesn’t love a good frittata?

Ingredients:
2 ½ C shredded, peeled baking potato
¼ t salt
¼ t pepper
6 large egg whites
2 large eggs
½ C (2oz) crumbled goat cheese
3 oz thinly sliced smoked salmon, cut into ¼” strips
1 T chopped fresh dill

Directions:
Preheat oven to 350 degrees.

Heat a large nonstick skillet, coated with cooking spray, over medium-high heat. Add potato; sauté 5 minutes or until golden brown. Sprinkle with salt and pepper.

Combine egg whites, eggs, goat cheese, and smoked salmon in a medium bowl and stir well with a whisk. Spread the egg mixture evenly over the potato in the skillet and cook 2 minutes or until edges are set and bottom is lightly browned. Sprinkle the top with dill.

Bake at 350 for 5 minutes. Broil 3 minutes or until center is set. Carefully loosen frittata from skillet with a spatula; gently slide frittata onto a platter. Devour immediately.

Chocolate Fudge Goat Cheese Ice Cream
From: howsweettreats.com

This tastes like chocolate cheesecake, is decadent, is surprisingly easy to make, and lets you have goat cheese for dessert!

Ingredients:
8 oz goat cheese
2 C heavy cream
2 C whole milk
¾ C sugar
1/3 C unsweetened cocoa powder
1 T corn syrup
2 oz milk chocolate, chopped
Ganache fudge chunk:
8 oz semi-sweet chocolate
¾ C heavy cream

Directions:
Allow the goat cheese to sit at room temperature for an hour or two so it softens. Once it’s soft, add it to a large bowl and whisk it until it’s somewhat creamy. This will take a few minutes.

Add the heavy cream, milk, cocoa and corn syrup to a large saucepan and heat over a medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil, then reduce the heat to low. Whisk in the chopped chocolate and remove it from the heat. Pour it over the goat cheese while whisking. Whisk until the goat cheese melts completely into the cream, about 5 minutes. Place the bowl in the fridge to chill for an hour or two.

In the meantime make the chocolate ganache. Add the chocolate to a large bowl. Heat the heavy cream over medium-low heat until it is just bubbling along the edges. Pour it over the chocolate and let it sit for 1 minute. Then whisk continuously until a thick ganache forms. Press a piece of plastic wrap directly onto the top of the ganache and refrigerate until thick and chilled, about an hour.

Remove the ice cream base from the fridge and churn according to your ice cream maker directions. During the last 5 minutes, remove ganache from the fridge and spoon chunks of it into the ice cream. Pour the ice cream into a freezer safe container and add a few more ganache spoonfuls where ever you wish. Cover and freeze for 4 to 6 hours before serving.

Looking for a way to make your bar more profitable? You may be surprised to find out that often times the first step towards increased profits is knowing and understanding your customers’ wants. In a recent industry survey, consumers responded with their biggest complaints about bars. Below are the top ten complaints, plus a few tips on the best ways to handle consumer criticism.

The music is too loud.
Bars are notorious for being loud and boisterous, so it may come as a surprise to many that sound and volume control was one of the top complaints consumers have about bars. All bar owners strive to create a fun, lively and inviting environment, and great music is certainly a key component when it comes to creating ambiance. So just like you take care when choosing the type of music to play, also make sure that you do not offend your guests by having the volume up too high.

The bar space is too crowded.
All bar owners agree that a packed bar is great for business, but unfortunately your consumers do not feel the same.  It is understandable that your guests may start to get annoyed if they are constantly getting bumped into by other patrons or staff. Do what you can to maximize the space in your bar to make it as comfortable as possible for your guests. On the days of the week or times of day that you know for certain you will be extra busy, try experimenting with different table and seating arrangements or opening satellite bar stations to better accommodate guests during those peak times.

The service at the bar is too slow.
At one time or another, everyone has gone into a bar with the notion that they will get faster service by sitting directly at the bar. So when this is not the case, your guest will undoubtedly become frustrated. As a general rule, your guests should not have to wait more than a couple minutes to get served at the bar. Make sure that you keep enough bartenders on staff to accommodate the demands of your guests. Ensuring that your bar layout keeps the bartenders facing the customers will also help speed service and make patrons feel more welcomed and better served.

The drinks are not made consistently.
Much like baking, mixing a drink requires precision and a constant formula. No bar owner wants to hear about customers returning drinks because they are not made correctly. This leads to unnecessary waste and is just down-right bad for business.  To avoid inconsistent drink quality, make sure your staff is properly trained to pour the correct amount of alcohol and drink ingredients each and every time. Make sure your bar is properly stocked with plenty of measured pourers, jiggers and shot glasses so they always have the tools needed to dispense the right amount of the ingredients.

The glassware is dirty.
Spotted, dirty glassware was also one of the biggest complaints of bar consumers. No one wants to drink out of a glass that is spotted with residue from dishwashing detergent or someone else’s lipstick. Make sure you are cleaning your glassware with a detergent that is specifically designed for washing glasses. Also, make sure that you always have enough clean glassware on supply to accommodate the demands of your bar.

Getting carded.
Several bar guests stated that they really do not like to be asked for their ID, especially when it is obvious that they are over the age of 21. However, this is one of those complaints that bar owners really cannot get around. There are just too many risks involved with serving a minor, especially for the sake of appeasing a guest. As an owner you should always encourage your bartenders and servers to ask customers for their ID, and if a guest complains make sure you stand behind your staff member’s decision to card their customer.

The staff is rude or inattentive.
Every guest that comes into your bar should feel as if they are the most important customer. Make sure you take measures to train your bartenders and servers on the basics of providing quality customer service. Also train your staff on how to best interact with guests during peak times. While it is important that your staff gets-to-know your guests, the busiest time of the day is not the proper time to stop and chat.

The staff is unknowledgeable.
No one appreciates a bartender or server that does not know the products they are selling. Just as it is extremely important to train your staff in quality customer service, it is equally important to educate them about the products you serve at your bar. Every time you introduce a new product, you need to make sure your staff is aware of the change and perhaps give an opportunity to taste the new product. In the bar and foodservice industry, first hand knowledge by your staff is often viewed as the best type of knowledge.

The atmosphere was lacking.
You may have felt this way before: “The drinks were great and the staff was wonderful, but the bar itself was just kind of bleh…” Hopefully this is not what your customers are thinking or feeling after a night out at your bar. Make sure your guests stay longer by offering fun events such as live entertainment, holiday celebrations, special menu tastings and/or interactive games. Table arrangements, comfortable stools and lounge areas, and outdoor seating will also encourage patrons to linger for one more drink.

The menu was lacking creativity.
Every once in a while we all go out to a bar feeling adventurous, and wanting to try something new or different. You can increase the creativity of your menu by offering fun, signature drinks, craft cocktails, and suggested beer/wine and food pairings. You can also try offering a few seasonal drinks, and incorporate fresh and local ingredients into the recipes. 

Regardless of how you choose to conduct business in your bar, you will always receive criticism from some individuals. Unresolved customer complaints can have a devastating impact on bars, making it essential to address customer concerns as quickly and professionally as possible. While there is no way to predict what a customer will complain about, it will usually fall under one of the categories of food/drink, service, cleanliness or atmosphere. By knowing this, you may find it useful to prepare sample statements in advance that can be used by your staff when these situations arise.

As an owner or manager, it always adds a nice touch if you are able to address customer’s negative concerns yourself. If you are able, always take the time to check in with unsatisfied customers personally, to ensure that the situation was handled to their level of satisfaction. Email and web-based surveys can also be a valuable way to get customer feedback on a continual basis. Keep track of your customers who were unhappy with their experience and then follow up with them asking how well they think you resolved the situation.

American’s palate for different foods and dining trends is constantly changing. So it comes as no surprise that in the ever-changing food service industry, dessert is not “just for dessert” anymore. Technomic, Inc. of Chicago recently conducted a consumer trend report on desserts. The results concluded that forty percent of consumers surveyed eat dessert at least twice a week. Results also suggested that dessert is not always enjoyed just as an encore to an evening dinner, with more and more diners taking up on the old adage “Life is short – Eat dessert first!”

Sweet treats have made their way into a variety of serving forms – samplers, shots, and small bites. With diners’ ever increasing love for variety, the constantly growing array of choices can easily overwhelm even the most adventurous patron. Below are a few summertime dessert ideas that are ideal for seasonal produce that can be found at nearly any farmers’ market or grocer this summer:

Watermelon Granita with Cardamom Syrup
From: epicurious.com

Ingredients
3/4 cup water
1 1/4 cups sugar
3 pounds seedless watermelon, rind removed, flesh cut into 1 1/2-inch pieces (6 cups)
1 tablespoon fresh lemon juice
1 1/2 teaspoons cardamom pods, crushed

Directions
In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir over moderate heat until dissolved, 2 minutes. In a blender, working in batches, puree the watermelon with the sugar syrup and lemon juice until smooth. Pour the mixture into a 9-by-13-inch baking pan and freeze for 30 minutes.

Using a fork, stir the granita; continue stirring every 30 minutes, until frozen and fluffy, about 3 hours.
Meanwhile, in a saucepan, combine the remaining 1/4 cup of water and 1/2 cup of sugar with the cardamom pods and bring to a boil. Simmer over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat and let stand for 5 minutes. Strain the syrup and refrigerate.

Fluff the granita with a fork. Scoop into bowls, drizzle with the cardamom syrup and serve immediately.

Confit of Peaches with Mint
From: epicurious.com

Ingredients
1/4 cup whole blanched almonds
4 medium peaches
1 cup water
1 cup sugar
2 mint sprigs, plus 2 tablespoons shredded mint
1/4 cup crème fraiche

Directions
Preheat the oven to 350°. Spread the almonds in a pie plate. Toast for about 5 minutes, or until the almonds are lightly golden. Let cool. Meanwhile, using a sturdy vegetable peeler, peel the peaches; transfer the skins to a small saucepan. Add the water, sugar and mint sprigs and bring to a boil. Reduce the heat to moderately low and simmer for 10 minutes.

Cut the peaches into small wedges and transfer them to a heatproof bowl. Strain the syrup over the peach wedges and let stand for 5 minutes. Divide the peaches among 4 bowls and spoon the syrup on top. Garnish each serving with the crème fraiche, sprinkle with the toasted almonds and shredded mint and serve.

 Blueberry Cobbler
From: epicurious.com

Ingredients
2 pints blueberries (about 5 cups)
1 cup plus 2 teaspoons flour
5 tablespoons plus 2 teaspoons sugar
1 teaspoon kirsch
1/2 teaspoon finely grated lemon zest
2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter
1/2 cup plus 1 tablespoon milk
Vanilla ice cream, for serving

Directions
Preheat the oven to 375°. Toss the blueberries with 2 teaspoons of the flour, 4 tablespoons of the sugar, the kirsch and the lemon zest. Pour the mixture into a 9-by-12-inch oval baking dish.

Mix the remaining 1 cup flour with 1 tablespoon of the sugar, the baking powder and salt in a medium size bowl. Cut in the butter until the mixture resembles coarse meal. Stir in 1/2 cup of the milk to make a very soft dough. Drop the dough by spoonfuls on top of the berry mixture. Dampen your hands with some of the remaining milk and spread out the dough to cover most of the fruit. Brush the top of the dough with the rest of the milk. Sprinkle the surface with the remaining 2 teaspoons sugar.

Bake the cobbler for about 35 minutes, or until it is golden brown and the berries are bubbling. Serve warm with vanilla ice cream.

Lemon Ice Box Pie
From: epicurious.com

Ingredients
14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks 

Directions
Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch spring form pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.

In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.

Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours. Wrap a warm, damp kitchen towel around the side of the spring form pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

There is something about sipping a cocktail from a long-stemmed martini glass that just makes it so much more enjoyable. The beverage industry has come a long way from the classic martini. Nowadays, the martini is more of a drink category than a specific drink. In fact, unconventional flavors have become part of the appeal.  Below are a few martini recipes that are great for sipping before dinner, while out for a night with friends, or even as an after meal treat.

Before we get to some of the recipes that have made the martini popular in today’s society, let’s start with the original. The classic Martini is one drink that every bartender should know how to make. There are many ways to make a Martini: gin or vodka, little or no vermouth, stirred or shaken, and an olive or lemon twist garnish. One drink, so many options.

If you are opting for the olive garnish, use either one or three olives skewered on a cocktail pick. Some people say that an even number of olives is bad luck, while others think an even number just looks better. If the olives are big or stuffed, one olive will usually do.

Classic Gin Martini
From: cocktails.about.com

Ingredients:
2  1/2 ounces gin
1/2 ounce dry vermouth
1 or 3 olives or lemon twist for garnish
Orange or Angostura bitters (optional)

Preparation:
Pour the ingredients into a mixing glass filled with ice cubes. Stir for 30 seconds. Strain into a chilled cocktail glass. Add a dash of orange or Angostura bitters, if desired. Garnish with the olive or lemon twist.

It is said that it was the love for the classic martini that spurred this particular cocktail into becoming its own drink category. Some martinis like the Manhattan and the Cosmopolitan will always be traditional favorites. However, bartenders everywhere are trying their hand at mixing martinis with everything from fruit to chocolate, and coffee to hot peppers.

The list of what are now popularly known as martinis has grown at a rapid pace and there are few signs of it slowing down. The martini has evolved into a style of drink and the selection of recipes below is just a small sampling of the craze that has become the martini. 

Watermelon Martini
From: allrecipes.com

Ingredients:
salt
white sugar
1/2 cup watermelon juice
1/8 cup vodka
1/8 cup watermelon schnapps
1 tablespoon simple syrup
½  lime, juiced

Preparation:
Combine some salt and sugar in a small bowl, and pour onto a small, shallow plate. Moisten the rim of a martini glass with a piece of watermelon, and dip the moistened glass rim into the salt and sugar mixture; set aside.
Pour the watermelon juice, vodka, watermelon schnapps, simple syrup, and lime juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the prepared glasses.

Mango and Basil Martini
From: thedaily.com

Ingredients:
50 ml Vodka
10 ml Triple Sec
5 Basil Leaves
30 ml Mango Juice
30 ml Sweet 'n' Sour

Preparation:
Muddle, shake and strain. Serve in a martini glass and garnish with basil leaves.

Blueberry Vodka Martini
From: yummly.com

Ingredients:
1 pint blueberries, rinsed and dried
1 cup raspberry flavored liqueur
1 lime, juiced
1 twist lime zest, garnish

Preparation:
To make the blueberry vodka: Pour out approximately 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick and place into vodka bottle. With the vodka previously set aside, fill the vodka bottle until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks.
To make martinis: In a cocktail shaker filled with ice, combine 2 parts blueberry vodka, 1 part raspberry liqueur, and a dash of lime juice. Shake vigorously and strain into glass. Garnish with twist of lime zest.

Bailey’s Espresso Martini
From: thebar.com

Ingredients:
2 ounces Bailey’s Irish Cream
1/4 ounce Smirnoff No. 21 vodka
2 ounces (1 shot) cold espresso

Preparation:
Add Bailey’s Irish Cream, Smirnoff No. 21 Vodka, and shot of cold espresso. Shake and pour into martini glass. Garnish with a cherry.

German Chocolate Martini
From: thebar.com

Ingredients:
1/2 ounce Godiva Original Liqueur
1/2 ounce Captain Morgan Parrot Bay Coconut Rum
1/2 ounce Smirnoff Black Cherry Vodka
1/4 ounce shavings of chocolate

Preparation:
Add Godiva Original Liqueur, Captain Morgan Parrot Bay Coconut Rum, and Smirnoff Black Cherry Vodka. Shake with ice and strain into martini glass. Garnish with chocolate shavings.

Red, White and BBQ: we are here to help you gear up for the grill this Independence Day. This BBQ Essentials Kit has many of the tools you'll need to serve up delicious grilled feasts all summer long! The kit is valued at over $60 and contains:
- One pair of 12"L heavy duty stainless steel tongs with poly coated handles and a scalloped grip
- One silicone basting brush that is dishwasher safe and withstands temperatures up to 500 degrees
- One wood handled hamburger turner with a stainless steel beveled blade
- One digital thermometer to measure temperatures from -40 degrees to 302 degrees
- One heavy gauge aluminum half size sheet pan which is perfect for carrying items to the grill
- One red and one yellow 12 oz. heavy duty polyethylene squeeze bottle
- One double handled black wire condiment basket – 9" x 7" x 5"H
- Two grill bricks for scraping grates

How to Enter
Like the entry post located on the Serv-U Facebook page at facebook.com/restaurantsupplies.
Rules: One entry per person. Contest begins on 6/19/2014 and ends at 11:59 pm (CDT) on 6/22/2014. Use of any robotic, automatic, programmed or similar entry method or more than one entry during the Promotion Period will void all entries and result in disqualification. Winners must respond within 48 hours to claim prize.
Eligibility: Prize winner must use their own Facebook account, be 18 years or older and must have a shipping address available (no P.O. boxes please) in the U.S. 48 contiguous states.
Random Drawing: Winner will be selected in a random drawing on 6/23/2014 from eligible likes of the contest entry post. Drawing will be conducted by Sponsor. Odds of winning will depend upon the number of eligible entries received. Winner will be notified via announcement post on Serv-U's Facebook page. The return of any prize/prize notification as undeliverable may result in disqualification and an alternate winner will be selected. Winner must respond via Direct Message on Facebook within 48 hours to claim prize.
Winner Notification: Winner will be notified via announcement post on Serv-U's Facebook page and will have 48 hours to respond to claim their prize.
The Fine Print: By entering sweepstakes, entrant accepts and agrees to these Official Rules and the decisions of Sponsor, which shall be final in all matters. By accepting prize, winner agrees to hold Promotion Parties, Facebook, their affiliates, directors, officers, employees and assigns harmless against any and all claims and liability arising out of use or redemption of prize or participation in the promotion. Acceptance also constitutes permission to the Promotion Parties to use winner's name, likeness for marketing purposes without further compensation or right of approval, unless prohibited by law. Promotion Parties are not responsible for lost or late mail, or for technical, hardware or software malfunctions, lost or unavailable network connections, or failed, incorrect, inaccurate, incomplete, garbled or delayed electronic communications whether caused by the sender or by any of the equipment or programming associated with or utilized in this sweepstakes, or by any human error which may occur in the processing of the entries in this sweepstakes. If, in the Sponsor's opinion, there is any suspected evidence of tampering with any portion of the promotion, or if technical difficulties compromise the integrity of the promotion, the Sponsor reserves the right to modify or terminate the sweepstakes in a manner deemed reasonable by the Sponsor, in its sole discretion. In the event of termination, prize will be awarded from all entries received as of termination. In the event a dispute arises as to the identity of a potentially winning entrant, entries will be declared made by the authorized account holder of the e-mail address submitted at the time of registration. "Authorized account holder" is defined as the natural person who is assigned to an e-mail address by an Internet Access Provider, on-line service provider, or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.
SPONSOR: Serv-U Restaurant & Equipment Supply, Champaign, IL 61822. This sweepstakes is in no way sponsored, endorsed or administered by Facebook.

Opening and running a bar can be a profitable venture, but many bars go out of business within their first few years of opening. The top reasons why so many bars go under quickly are inadequate design, poor inventory control, mismanaged staff, and lack of marketing. However, with a little planning, bar owners can avoid these common mistakes and have a profitable business.

Mistake One: Inferior Bar Layout
Often bar owners end up paying thousands of dollars to a contractor to design the layout of their bar, and unfortunately the end result often features an inefficient setup. While most contractors are able to create a space that will ultimately look great, few are actually able to create a layout that is truly functional to the needs of a foodservice establishment. In order for a bar design to be successful it must flow well for the bartender, staff, and customers alike. If your budget will allow for it, it can be well worth the money to invest in a bar consultant or industry layout expert to ensure that your bar space will be as functional as it is aesthetically pleasing. Some bar equipment manufacturers provide this service at no cost. Click here (http://www.servu-online.com/blog/royal-series-underbar-custom-layouts/) for more information.

Mistake Two: Poor Inventory Control
Another common mistake among failing bars is investing in too many products. Most owners feel that having a large selection of beverage choices is important to their success, but having more choices does not necessarily equate to more sales. Numerous studies have concluded that when presented with too many choices, customers often become overwhelmed. In fact many customers often prefer have fewer choices.

When planning your drink menu, a good place to start is with your competitors. Often times by consulting with the successful owners of similar businesses and looking at their menus, you can get a good idea of how expansive to make your menu. Overall you want to make sure that you offer a mixture of beverages and your menu should feature classic cocktails as well as a few signature drinks, just make sure that your offerings don’t err on the side of overkill.

Mistake Three: Mismanaged Staff
At the end of the day, it is often the bar employees that determine the success or failure of your bar. When it comes to staffing a bar, a new owner will often hire too many people. Over hiring for your needs can lead to fewer hours for each employee and a less motivated staff. If you are new to the bar industry, consider seeking the help or advice of an industry consultant who can help you to hire a reasonable number of staff without over- or understaffing your bar.

Training the staff at your bar is a major responsibility. Waste, disloyalty and theft are all common issues that bar owners face when dealing with employees. Make sure you take the time to create a proper training program and provide employees with written rules and regulations. It’s also important to ensure that employees working directly at the bar are properly licensed to mix drinks and serve customers.

In the end, the main thing your bar is selling is the service and experience. The more time you and your staff spend getting to know your customers, the better you can serve them.  Your staff members should be able to interact well with your customers, ensure that the service standards and safety procedures you define are being met, and always practice responsible alcohol service.

Mistake Four: Lack of Marketing
One of the most common oversights by bar owners is marketing. By not taking your business marketing seriously, you are making a huge mistake. The foodservice industry is extremely competitive, so you want to constantly look for ways to promote your bar as well as differentiate yourself from your competitors.

Running creative promotions is a great way to differentiate your bar from the crowd. Being creative doesn’t necessarily mean reinventing the wheel either, many times a great idea is born from improving upon an existing concept or idea. The internet can be a great place to start when trying to come up with ideas on how to promote your products or services.

Another marketing mistake bar owners often make is their resistance to online marketing and social media. Consumers are increasingly turning to internet review websites for advice on which bars to frequent. Take the time to create a user-friendly website for your bar, and make sure that it is kept up to date with your current menu and promotions. Facebook, Twitter and Pinterest are also easy marketing tools that help increase awareness of your bar, as well as allow you to interact with and get to know your consumers.  Here (http://www.servu-online.com/blog/restaurant-mobilephone-apps/) is more information on how to effectively use mobile apps to increase traffic in your establishment.

Father’s Day is the perfect time to celebrate and honor all the dads and father-figures in your life. Since the best way to a man’s heart is through his stomach, there is no better way to celebrate than with a feast worthy of a king. Below are a few Dad-approved recipes that are sure to be a big hit, especially if they are accompanied by his favorite brew. And in case you’re looking to surprise him with an icy cold six-pack to pair with his meal, we have included some beer suggestions after each recipe.  So go ahead and give Dad a break from the grill this Sunday and try your hand at one of these delicious meaty entrees. If you need some inspiration for side dishes(link: http://www.servu-online.com/blog/summer-side-dish-recipes/), the Restaurant Guru has you covered.

Herb Grilled Chicken Wings
From: www.epicurious.com

Ingredients:
4 garlic cloves, finely chopped
1/4 cup chopped fresh oregano
1/4 cup chopped fresh rosemary
1/4 cup olive oil
Kosher salt, freshly ground pepper
2 pounds chicken wings

Preparation:
Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.

Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15-20 minutes.

Brew Recommendations:
From: www.brewersassociation.org
Amber or Red Ale – try Tröegs Nugget Nectar or Lagunitas Imperial Red Ale
Classic Pilsner – try Kiwi Rising - Double IPL or Samuel Adams Hallertau Imperial Pilsner

Pan-Grilled Beer-Marinated Hangar Steak
From: www.epicurious.com

Ingredients:
1/4 cup soy sauce
2 tablespoons olive oil
3 large garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons chopped fresh rosemary
2 teaspoons Worcestershire sauce
2 teaspoons coarsely ground black pepper
1/2 cup dark lager beer
2 1/2 pounds trimmed hanger steaks (about 3 pieces)
Nonstick vegetable oil spray

Preparation:
Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.

Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
 
Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.

Brew Recommendations:
From: www.brewersassociation.org
Porter – try Everett Porter or Victory At Sea Imperial Porter - Barrel Aged
Dry Stout – try Guinness Extra Stout  or Murphy's Irish Stout

Grilled Shrimp with Honey-Ginger Barbeque Sauce
From: www.epicurious.com

Honey-Ginger Barbecue Sauce:
Ingredients:
1 1/2 cups apple cider vinegar
1/2 cup mild honey
1/2 cup ketchup
1 1/2 tablespoons hot sauce, such as Tabasco
4 large garlic cloves, minced
2 tablespoons minced peeled ginger
1 teaspoon salt

Preparation:
Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)

Shrimp:
4 pounds jumbo (21–25 per pound) or extra-large (26–30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined
4 tablespoons vegetable oil
1 teaspoon salt
wooden skewers, soaked in water for 30 minutes

Preparation:
If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas). Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt. Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

Brew Recommendations:
From: www.brewersassociation.org
Amber or Red Ale – try Great Lakes Nosferatu or Lagunitas Lucky 13 Mondo Large Red Ale
Hefeweizen – try Weihenstephaner Hefeweissbier or Hacker-Pschorr Hefe Weisse Naturtrüb
Helles, Dortmunder – try Augustiner Bräu Lagerbier Hell or Great Lakes Dortmunder Gold

The high ambient temperatures of summer can really take a toll on your refrigeration.  While all types of refrigeration are susceptible to this wear and tear, it is especially important to limit the effects of the hot humid days on your walk-in. It is likely to be your most expensive piece of refrigeration and the one that houses a great deal of your valuable inventory, making it costly to repair and food spoilage detrimental. 

The easiest way to limit the effects of summer on your walk-in is to make sure it is operating efficiently and you are using it correctly.  Adhering to these guidelines will help reduce the load on the refrigeration system:

• Keep the door closed at all times except when entering and exiting.  Do not prop the door open when stocking the walk-in.
• Ensure the fan motors are in good working order without bent or damaged blades.
• Do not restrict airflow by stacking product against the coil.
• Perform routine checks for decay in the insulation on the suction lines between the condensing unit and evaporator.
• Check door gaskets for cracks or tears.
• Have a technician check the evaporator unit to make sure all the wiring is secure and insulated.
• Consider using a timer switch for the lights. This will reduce energy usage and heat in the box.
• Clean the condensing coil and evaporator at least twice per year.

If you are looking to replace your current walk-in or are just building your restaurant and need to purchase a walk-in, making sure you choose the right unit for your needs will have a big impact on its efficiency and longevity.  Overloading an improperly sized walk-in will take a major toll on its ability to operate in warmer weather conditions. Keep these tips in mind when selecting a walk-in:

• Understand the needs of your establishment and how much product you will need to store at any given time. A standard guideline is to plan for 1 cubic foot of space for every 28 lbs. of food. It is also important to ensure the refrigeration system has the proper amount of BTUs to cool the product you will be storing; different foods cool faster and more easily than others.
• How often will your food deliveries occur? It may be more cost effective to have more frequent deliveries and purchase a smaller walk-in.
• How will you use your walk-in on a daily basis? If it will encounter a great deal of traffic you may want to consider a strip curtain or automatic door closer to prevent temperature exchange.
• Determine the type of refrigeration that will work best for your location. Walk-ins are available with side mount, top mount or remote systems. All of our Kold Locker Norlake brand walk-ins include the Capsule Pak™ refrigeration system. The refrigeration system has a flush coil that keeps all the components outside the walk-in and increases your usable storage space.
• The structure and efficiency of a walk-in starts with the panels. The panel construction of our Norlake brand walk-ins includes 4 inch thick foam-in-place insulation for a strong, energy efficient wall. All panels are manufactured to be dimensionally correct and include quality cam locking fasteners for an air tight installation.
• Familiarize yourself with any local code and health department regulations before ordering your unit to ensure you are adhering to their guidelines.
• Installing a walk-in can be a difficult task if the proper preparations are not made. A level floor or pad is the key to making installation easier. It is also important to remember that an aluminum floor is to be used on all freezers, and recommended on refrigerated walk-ins. If a floor is not being used, the floor surface needs to be ground level. Our Kold Locker walk-ins are the first choice of many experienced installers since the installation process is quick, easy and precise. This often saves hundreds of dollars in installation labor costs.

Once you have your walk-in in operation, there are a few additional tips to keep in mind during daily operation.  These practices will help you extend the life of your walk-in, the inventory stored within it, and adhere to health inspector regulations.

• Monitor the temperature to ensure that food is being held properly.  New glycol thermometers help to mimic food temperatures rather than air temperature to give you even more accurate results. Temperature monitoring systems will also help track temperature changes in the event of a door being left open or power outages.
• Make sure the lighting is sufficient for cleaning and stocking. Using bulbs specifically designed for walk-ins is also very important to prevent broken glass from shattered bulbs from getting into your food.
• Keep food off the floor with dunnage racks or shelving. This helps reduce the chance of cross contamination, allows for easier cleaning and helps with air circulation throughout the box.
• Shelving needs to be kept clean and rust free.
• Keep the floors clean and free of spills or ice build-up. Slips and unsanitary conditions are a major liability for your business.
• As mentioned before, make sure doors and gaskets are operating properly and install a strip curtain if traffic in and out of the walk-in will be heavy.

According to a recent article published by QSR magazine, females typically make the majority of purchasing decisions in their households when it comes to food-related purchases. Not only are women going out into the marketplace to buy food for themselves, but more often than not they are also purchasing on behalf of their spouses and children. According to several economic sources, women make up 51 percent of the US population, account for 85 percent of consumer spending and have $7 trillion in purchasing power. What does this mean for your restaurant, you ask? You need to make sure you are listening to what women want.

According to a market research firm, The NPD Group, women are more likely to frequent bakery sandwich restaurants, coffee and tea establishments, and frozen treat shops. Research also suggests that women are more likely to patronize restaurants that offer soups and salads and tend to order menu items such as a turkey sandwich or turkey club; salads and side salads; as well as fresh fruits and vegetables.

Customizable:
Product customization is another menu trend that attracts a lot of female customers. Whether it is giving consumers a choice of sandwich bread or flatbread; chips or an apple; or a regular-size or half-size portion; customers continue to respond well to variety. Restaurants that offer an “assembly-line” operation often appeal to the female consumer. Women seem to take pleasure in having the opportunity to control the types of food and ingredients they are ordering and consuming.

When it comes to healthy eating, the salad segment seems to be a no-brainer. It is probably no surprise that the operations within this industry that have seen the most success also offer customizable menu options. A consumer survey on salad bars concluded that females especially responded well to variety and the quality of ingredients.

Informed Consumers:
However for all the purchasing power exercised by US women, not very many feel understood by the businesses they buy from. In fact, a report published on the She-conomy blog, reveals that 59 percent of women feel misunderstood as consumers by foodservice marketers, and 91 percent say advertisers in general do not understand them.

Studies indicate that women do not respond well to marketing campaigns that tell them what they should or should not like. Women are more responsive to campaigns that provide hard, factual evidence, which in turn allows them the opportunity to make their own informed decisions based on the information provided. Value-based marketing is critical to attracting the female consumer, and unfortunately that is one area in which the foodservice industry seems suffering.

Many brands in the foodservice industry still rely on low price points as the cornerstone of marketing strategies. Even brands with female-friendly menus or healthful options are not doing an effective job of advertising those options effectively. Restaurants that target the “healthy mindset” first in their advertising have seen a significant traffic increase from female consumers. Women in general want options that more wholesome. These options do not necessarily have to be low-calorie or low-fat, but they want the options to be healthy and fresh.

Specialty Drinks:
In terms of beverages, women are the top purchasers of specialty coffee drinks, yogurt drinks, smoothies, iced tea and water. Women are also looking towards beverages that can serve as a meal replacement. Although they are often consuming the same amount of calories, research indicates there is something about consuming a yogurt-based shake or fresh fruit or vegetable smoothie that makes a woman feel emotionally good about her choice.

Research concludes that women have gained tremendous economic influence in the past ten years. Women really do represent the largest economic force in the world, not only through their jobs and purchases, but also through the influence and control they have over their families. While many analysts look towards Millennials to gauge future trends, it is important to remember that, on average, it is the middle-aged mom of two who is shaping the market today.

In celebration of hamburger day earlier this week, we'd like to offer some tips for crafting a healthier burger. Nearly everyone loves a good burger, but unfortunately they are not always known for being the healthiest food choice. Certain grades of beef can be high in saturated fat, and while condiments and cheeses add flavor they also add unwanted calories.

Here are a few are easy techniques you can use to save calories and slim down your burger:

• Many hamburger buns can contain up to 300 or more calories. Slim down your bun by either scooping out some of the bread from the top of the bun or swaping out your bun with a lower calorie option like an English muffin.

• One of the main reasons that burgers can be so unhealthy is that they are just too big. By controlling the portion size (recommended is 4 oz.) and using a lean grade of meat you can cut down on saturated fat and calories.

• As if the burger and bun are not enough, you can add a ton of calories and sodium to your burger by smothering it in condiments. For a healthier alternative, try topping your burger with nutritious options like hummus, guacamole, or fresh vegetables.

Below we have gathered a few healthy burger recipes, that incorporate some of the tips mentioned above, so that you can enjoy a delicious and juicy burger without the guilt.

Greek Feta Beef Burger
From: www.self.com

Ingredients:
6 oz. nonfat plain Greek yogurt
4 oz. hothouse cucumbers (unpeeled), coarsely grated (about 1/2 cup)
1/2 clove garlic, crushed to a paste
1 tsp. fresh lemon juice
1 lb lean ground beef (93 percent or 95 percent lean)
4 oz zucchini, finely diced (about 1 cup)
1/2 cup crumbled reduced-fat feta
1/3 cup finely diced red onion
1/2 tsp dried marjoram
1/2 tsp salt
1/4 tsp freshly ground black pepper
Vegetable oil cooking spray
1 jar (7 oz) roasted red peppers, drained
4 sourdough rolls, split
Shredded romaine (optional)
Sliced cucumber (optional)

Directions:
In a bowl, combine yogurt, cucumbers, garlic and juice; set aside.

In another bowl, mix beef, zucchini, feta, onion, marjoram, salt and pepper. Form beef mixture into four 3/4-inch-thick patties. Coat a grill pan or grill rack with cooking spray. Grill patties over medium-high heat, flipping once, about 5 minutes each side, until internal temperature reaches 160°.

Divide roasted peppers evenly among bottom roll halves; top with 1 burger, 1/4 yogurt sauce and lettuce and cucumber, if desired. Top each with other half of roll.

Cilantro Beef Burgers
From: www.amazingpaleo.com

Ingredients:
1 bundle of cilantro
1 lb. grass fed ground beef
2 eggs
¼ yellow onion
1 garlic clove
½ cup of almond flour
½ teaspoon of sea salt
¼ teaspoon of pepper

Directions:
Cover a baking sheet with aluminum foil. Set aside. Set broiler on high, arranging rack so that the burgers will be about two inches from the heat.

Rinse and finely chop your cilantro, onion and garlic clove. Place in mixing bowl, along with remaining ingredients. Using your hands, mix all ingredients together

Make patties (palm size) with the mix and place them on a single line right in the middle of the baking sheet. Place baking sheet on the oven rack and let broil for 8 minutes. Flip burgers and let broil for another 8 minutes or less.

Basil Beef Burgers with Sun Dried Tomato-Herb Aioli
From: http://honestcooking.com

¼ cup sun-dred tomatoes (pre-packaged, not in oil)
1 cup boiling water
1 cup reduced fat Canola mayonnaise
2 tsp. Worcestershire sauce
¼ cup plus 2 Tbs. coarsely chopped fresh basil leaves
2 tsp. Italian blend seasoning
3 garlic cloves, minced, divided
1 tsp. pepper
¼ tsp. kosher salt
1 pound extra-lean ground beef (94% lean)
½ pound lean ground beef (90% lean)
¾ cup shredded reduced fat Italian blend cheese
6 hamburger buns (preferably whole wheat)
Additional fresh basil leaves and sun-dried tomatoes, optional

Directions:
In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain.

In a food processor, combine mayonnaise, 2 tablespoons chopped basil, 1 clove minced garlic, and tomatoes; cover and process until blended. Chill until serving.

Prepare a large platter by coating it with cooking spray. Set aside.

In a large bowl, combine the Worcestershire sauce, remaining basil, Italian seasoning, remaining garlic, pepper and salt. Crumble beef over mixture and mix well with your hands. Shape into 12 thin patties, placing them on the prepared platter. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal. Lightly spray the tops of the burgers.

Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until a meat thermometer reads 160° and juices run clear.

Serve on buns with mayonnaise mixture and additional sun-dried tomatoes and basil if desired.

NSF
NSF International is a not-for-profit, nongovernmental organization, and is the world leader in standards development, product certification, education and risk management for public health and safety. More information on certification, including the process, standards and products, is available by visiting the NSF Food Equipment Program.

The registered NSF Certification Mark on a food equipment product confirms that NSF has assessed and certified its conformity with the relevant NSF standard. As part of the certification process, the production facility is audited unannounced, at least annually. The audit ensures 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.

UL
UL stands for Underwriter Laboratories and is an independent, not-for-profit, nongovernmental organization. UL is a source for product compliance and serves a wide range of customers including manufacturers, retailers, consumers and regulating bodies. UL has been testing products for public safety for more than a century and has developed more than 1,000 standards for safety.

The UL Listing symbol is one of the most common UL marks and means that UL found that representative samples of this product met UL’s safety requirements. These requirements are primarily based on UL’s own published standards for safety.

CSA
CSA International is a leading provider of product testing and certification services. CSA tests products for compliance with national and international standards, and it issues certification marks for qualified products. CSA certification marks mean that a product has been evaluated by a formal process involving examination, testing and follow-up inspection, and that it complies with applicable standards for safety and performance.

The CSA mark on its own indicates that a product is certified primarily for the Canadian market, to the applicable Canadian standards. If a product has features from more than one area, the mark indicates compliance with all applicable standards.

CE
The CE marking indicates a product’s compliance with EU legislation and so enables the free movement of products within the European market. By affixing the CE marking to a product, a manufacturer declares, on his sole responsibility, that the product meets all the legal requirements for the CE marking, which means that the product can be sold throughout the European Economic Area. CE marking does not indicate that a product was made in the EEA, but merely states that the product has been assessed before being placed on the market and thus satisfies the applicable legislative requirements enabling it to be sold there.

The CE marking is required for many products. It means that the manufacturer has verified that the product complies with all health and safety or environmental requirements and has been examined by an independent conformity assessment body.

ETL
ETL is the Certification mark used by Intertek. Intertek is a Nationally Recognized Testing Laboratory (NRTL), similar to UL, CSA International and NSF International. An NRTL provides independent evaluation, testing and certification of any electrically operated or gas- and oil-fired product. Additionally, Intertek is the world’s largest independent testing, inspection and certification partner.

A product bearing the ETL Listed mark is determined to have met the minimum requirements of prescribed product safety standards. Moreover, the mark indicates that the manufacturer’s production site conforms to a range of compliance measures and is subject to periodic follow-up inspections to verify continued conformance. The ETL Listed mark is used on electrical, gas- and oil-fired products. The ETL Listed mark is the equivalent of the UL Listed and CSA Listed marks throughout the United States and Canada.

ENERGY STAR
ENERGY STAR is a joint agency program supported by the Environmental Protection Agency (EPA) and the U.S. Department of Energy (DOE) that offers businesses and consumers energy-efficient solutions. ENERGY STAR can help foodservice and food retail operators improve the performance of their facilities and equipment while reducing energy costs.

The ENERGY STAR symbol ensures that products such as dishwashers, fryers, hot-food holding cabinets, solid-door refrigerators and freezers, ice machines and steamer cookers meet strict energy efficiency guidelines set by the EPA and U.S. Department of Energy.

During the summer, grilled meats are often the stars of the show while the side dishes become an afterthought. Don’t let your warm weather menu become tired and bland with typical potato salad or simple mixed greens.  Try these zesty, fresh and unique side dishes to heighten the flavor of your meals at home or in your restaurant. With hearty ingredients like corn and sweet potatoes, you can also offer these as filling vegetarian main courses, paired with artisan bread, grains or fruit.

Fresh Corn, Tomato & Mozzarella Salad
From Schnucks Cooks

The vinaigrette dressing on this salad is easy and absolutely delicious. It would also work well as a marinade for chicken or to dress any pasta salad or green salad.

Ingredients:

3 ears fresh corn, husks and silks removed
1 ball (8 oz.) fresh mozzarella cheese
1 pint grape tomatoes
1 large garlic clove, minced (1 tsp)
3 Tbs. extra virgin olive oil
1 Tbs. + 1 tsp. red wine vinegar
¼ tsp. salt
¼ tsp. Dijon mustard
1/8 tsp. cayenne pepper
2 tsp. chopped fresh oregano leaves
1 c. fresh spinach leaves

Directions:

Heat a large covered sauce pot of water to boiling over high heat.  Add corn and cook for 4 minutes; drain. When cool enough to handle, cut corn kernels from cobs.

Meanwhile, cut cheese into ½ inch pieces. Cut tomatoes in half.

In a large bowl, whisk together garlic, oil, vinegar, salt, mustard and cayenne.  Add oregano, corn, cheese and tomatoes, and toss to combine.

If serving right away mix in spinach leaves. If not serving right away, cover and refrigerate up to 1 day ahead. Mix in spinach before serving.

Spicy, Smoked, Sweet Potato Salad
From Cooking Channel TV

Like the vinaigrette in the previous recipe, the rub from this dish is an excellent multi-purpose seasoning mixture and tastes great on fish or chicken

Ingredients:

Smoky Rub:
2 Tbs. paprika
1 Tbs. kosher salt
1 Tbs. light brown sugar
1 tsp. freshly ground black pepper
1 tsp. chipotle chile powder
1/2 tsp. dry mustard

Sweet Potato Salad:
2 lbs. sweet potatoes, peeled and sliced 1/4-inch thick and into half-moons
2 tsp. olive oil
4 slices bacon
2 Tbs. smoking oak sawdust chips
3/4 c. mayonnaise
1/4 c. fresh cilantro leaves
2 Tbs. whole-grain mustard
2 tsp. adobo sauce from chipotle packed in adobo
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 scallions, white and green parts, thinly sliced

Directions:

For the rub:
Mix together the paprika, salt, sugar, pepper, chile powder and dry mustard in a small bowl.

For the potato salad:
Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until almost done, about 10 minutes. Drain, place in a large bowl, drizzle with the oil and toss with 2 tablespoons of the rub.

Place the bacon in a medium skillet over medium heat. Cook until the fat renders and the bacon is crisp, about 10 minutes. Crumble the bacon and set aside.

Sprinkle the sawdust chips over the center of the bottom of a counter top smoker (or in a foil pan on a charcoal grill) and put the rack in place. Place the potatoes on the rack. Close the lid and turn the heat to medium. Smoke the potatoes until fully cooked, about 15 minutes (if using a charcoal grill, cooking times may vary).

Meanwhile, make the dressing. Mix together the mayonnaise, cilantro, mustard, adobo sauce, salt, black pepper and scallions in a large bowl. Add half of the bacon and the potatoes. Toss to combine, and then toss with the remaining bacon. Store in the refrigerator until ready to serve.

Asian Cabbage Slaw
From Martha Stewart

Ingredients:

2 Tbs. fresh lime juice
2 Tbs. rice vinegar
1 Tbs. vegetable oil
2 tsp. sugar
Salt
½ small head shredded Savoy or green cabbage
1 c. fresh cilantro leaves
4 scallions, cut into matchsticks
1 grated carrot
½ fresh jalapeno, minced

Directions:

In a large bowl, combine lime juice, rice vinegar, vegetable oil and sugar; season with salt and whisk.

Add cabbage, cilantro leaves, scallions, carrot and jalapeno. Toss to combine.

BBQ, like pizza, has great regional variations.  While these locales often compete to see who has the “best” BBQ style and flavors, we feel each brings its own unique and wonderful elements to the pit.  The competitive spirit and regional pride of BBQ masters truly elevates this cooking method to a level far beyond simply throwing some burgers on the grill.  Here we explore recipes from 3 of the big BBQ regions: Kansas City, North Carolina and Memphis.  Some of these methods take quite a few hours so be sure to plan in advance (we recommend a comfortable lawn chair and a well stocked cooler).

Kansas City Style Burnt Ends
From www.foodnetwork.com

Ingredients:
1/2 cup salt
1 cup brown sugar
1 cup white sugar
1/3 cup chili powder
1/4 cup paprika
6 tablespoons black pepper
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons ground cumin
1 tablespoons cayenne
1 (10 to 12 pound whole, packer trim beef brisket

Directions:
Sift all of the rub ingredients into a medium bowl and mix well. Set aside.

Trim all the hard fat from the brisket. Trim all the soft fat to 1/4-inch.

Prepare a smoker or a grill, following manufacturer’s directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor.

Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub.

Smoke the meat for about 1 hour per pound. For example, a 10 pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature. When the brisket reaches 170 to 185 degrees F, on an instant-read thermometer, in the flat part of the brisket, remove the brisket from the smoker.

Separate the point of the meat from the flat. At this time you can slice the flat part of the brisket and eat.

Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F.

Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side. Serves: 10-12

North Carolina Pulled Pork
From www.epicurious.com

Rub Ingredients:

1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt

BBQ Ingredients:

1 Boston butt (bone-in pork shoulder roast; 5 to 6 pounds), covered with a thick (1/2 inch) layer of fat
10-12 Hamburger Buns

Vinegar Sauce ingredients and directions here.

Directions:
Combine  the mild paprika, brown sugar, hot paprika, celery salt, garlic salt, dry mustard, pepper, onion powder, and salt in a bowl and toss with your fingers to mix. Rub the spice mixture onto the pork shoulder on all sides, then cover it with plastic wrap and refrigerate it for at least 3 hours, preferably 8.

Set up the grill for indirect grilling and place a drip pan in the center.  If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.  If using a charcoal grill, preheat the grill to medium-low and adjust the vents to obtain a temperature of 300°F.

When ready to cook, if using charcoal, toss 1 cup of the wood chips on the coals. Place the pork shoulder, fat side up, on the hot grate over the drip pan. Cover the grill and smoke cook the pork shoulder until fall-off-the-bone tender and the internal temperature on an instant-read meat thermometer reaches 195°F, 4 to 6 hours (the cooking time will depend on the size of the pork roast and the heat of the grill). If using charcoal, you'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 1/2 cup per side every time you replenish the coals. With gas, all you need to do is be sure that you start with a full tank of gas. If the pork begins to brown too much, drape a piece of aluminum foil loosely over it or lower the heat.

Transfer the pork roast to a cutting board, loosely tent it with aluminum foil, and let rest for 15 minutes.

Pull off and discard any skin from the meat, then pull the pork into pieces, discarding any bones or fat. Using your fingertips or a fork, pull each piece of pork into shreds 1 to 2 inches long and 1/8 to 1/4 inch wide. This requires time and patience, but a human touch is needed to achieve the perfect texture.

Transfer the shredded pork to a nonreactive roasting pan. Stir in 1 to 1 1/2 cups of the vinegar sauce, enough to keep the pork moist, then cover the pan with aluminum foil and place it on the grill for up to 30 minutes to keep warm.

To serve, mound the pulled pork on the hamburger buns and top with coleslaw. Let each person add more vinegar sauce to taste.  10-12 servings

Memphis Style Hickory Smoked Beef and Pork Ribs
From www.foodnetwork.com

Ingredients:
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
Neely's Dry Rub:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Neely's BBQ Sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard

Directions
For the rub:
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

For the ribs:
Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.

Preheat grill to 250 degrees F using hickory and charcoal.

Use indirect heat and cook with the cover down.

Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.

For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.

For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.

For the BBQ Sauce: In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

Serves 4-6

Brunch Recipes

Terrific egg dishes, irresistible breakfast breads and sparkling cocktails are all reasons why America loves Sunday brunch. Brunch is a great excuse to gather with friends and family and have a relaxing meal before the new week begins. Below are a few delicious recipes that are perfect for serving a crowd of hungry brunch-goers.

Bacon and Leek Quiche
From: www.foodandwine.com

Eggs dishes such as omelets and Eggs Benedict are always a popular choice for Sunday morning brunch. Baked egg dishes such as frittatas and quiches are also quite popular, and can provide a creative way to incorporate different types of vegetables and cheeses into your menu. Below is a recipe for a bacon and leek quiche that can be made ahead and reheated just before serving.

Ingredients:
CRUST
2 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cubed
1 large egg yolk
1/4 cup plus 3 tablespoons ice water

FILLING
1 pound thickly sliced bacon, cut into 1/2-inch dice
3 large leeks, white and tender green parts only, thinly sliced
1 teaspoon chopped thyme leaves
Salt and freshly ground white pepper
8 ounces cave-aged Gruyère cheese, shredded
4 large eggs
2 large egg yolks
2 1/2 cups heavy cream or half-and-half

Directions:
In a food processor, pulse the 2 1/2 cups of flour with the salt. Add the butter and pulse until it is the size of small peas. Add the egg yolk and ice water and pulse until the pastry is moistened. Turn the pastry out onto a floured work surface and knead 2 or 3 times, just until smooth. Pat the pastry into 2 disks, wrap in plastic and refrigerate until firm, about 20 minutes.

Preheat the oven to 375°. On a floured surface, roll 1 disk of the pastry to a 12-inch round. Ease the pastry into a 10-inch fluted tart pan with a removable bottom without stretching. Trim the excess and use it to patch any holes. Refrigerate the tart shell for 10 minutes. Repeat with the remaining pastry.

Line the tart shells with foil and fill with pie weights or dried beans. Bake the tart shells for 30 minutes, just until dry. Remove the foil and pie weights and bake the crusts for about 15 minutes longer, until they are dry and golden. Transfer the tart pans to 2 sturdy baking sheets.

In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of the fat in the pan. Add the leeks and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.

Divide the bacon-and-leek filling between the tart shells. In a bowl, whisk the eggs with the egg yolks and heavy cream. Season lightly with salt and white pepper. Pour the custard into the tart shells and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Remove the rings, cut the quiches into wedges and serve. Makes 2 10-inch tarts.

Orange Popovers
From: www.foodandwine.com

Everyone loves a good selection of breakfast breads and pastries with their Sunday brunch. Including breads in your brunch can be a great way to incorporate fresh, local produce into your menu, as well as highlight locally made jams, preserves or butters. Popovers are a fun and unique breakfast bread to serve, but they aren’t always easy to make. This fool-proof recipe below is simple and easy enough for anyone to try.

Ingredients:
3 large eggs, at room temperature
1 tablespoon sugar
1 teaspoon finely grated orange zest
1 1/4 cups milk
4 tablespoons unsalted butter, melted
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:
Preheat the oven to 425°. In a large bowl, whisk the eggs with the sugar and orange zest. Whisk in the milk and 3 tablespoons of the melted butter. In another bowl, whisk the flour with the baking powder and salt. Whisk the wet ingredients into the dry ingredients until only small lumps remain.

Brush the cups of a muffin tin (preferably not nonstick) with the remaining 1 tablespoon of melted butter and heat the muffin tin in the oven for 5 minutes; the butter will turn a nutty brown. Carefully fill the muffin cups halfway with the popover batter. Bake the popovers for about 30 minutes, until they are risen and browned. Turn the popovers out onto a serving platter and serve them right away. Makes 12 popovers.

Bellini
From: www.bonappetit.com

When we think of brunch time cocktails, mimosas, Bloody Mary’s and spiked coffees often come to mind. While all good choices, you might think about trying a beverage that will utilize seasonal produce. Below is a great summertime recipe for a Bellini that uses fresh peaches and light, sparkling Prosecco.

Ingredients:
1 1/2 pounds very ripe white peaches (about 6)
2 tablespoons (or more) fresh lemon juice
1 tablespoon (or more) sugar
1 750-ml bottle chilled Prosecco

Peel and halve chilled peaches; discard pits. Chop fruit; transfer to a large bowl.

Add 2 Tbsp. lemon juice and 1 Tbsp. sugar; toss to evenly coat.

Transfer peach mixture to a blender. Purée until smooth. Strain purée through a fine-mesh sieve into a large pitcher. Season to taste with more lemon juice or sugar (if adding more sugar, be sure to stir until it dissolves). Add Prosecco, then stir slowly to blend (stirring gently will prevent Prosecco from foaming up). Gently divide Bellini among Champagne glasses. Serves 7.

For many restaurants, Sunday brunch has become one of their most popular weekly meal specials. Brunch has always been viewed as somewhat of a “social” meal. Diners are often looking for a leisurely meal where they can relax and socialize with family and friends, while enjoying good food and drinks. One of the easiest ways for a restaurant to provide the relaxing atmosphere desired by Sunday diners is to setup a brunch buffet.

Most restaurants feature brunch menus consisting of low-cost breakfast foods like omelets, waffles and eggs Benedict, which can result in a meal that will be very profitable and drive a considerable amount of revenue into your restaurant. However, keep in mind that brunch can be an excellent tool for differentiating your restaurant from the competition. Brunch can be a great opportunity to get creative with your menu offerings or take a different approach to the types of foods your normally serve. Below are a few tips on how to setup a successful brunch buffet in your restaurant.  

Maximize your space.
Many restaurants are not designed in a way that will easily accommodate a buffet area, so it is important to spend some time thinking over how you can take advantage of the space and equipment you have available. More than likely you are going to have to get a little creative with your layout. Private dining areas adjacent to the main dining area can make for excellent buffet areas. If your restaurant has a large and prominent bar area, you may consider converting a portion of the area into a buffet. Look for under utilized spaces in your restaurant that could be setup as stations for a la carte items like omelets, waffles, carved meats or beverages.

Provide variety and choice.
Brunch can be a tricky meal for restaurant owners, not quite breakfast and not quite lunch, thus making it is hard to decide what to serve. A successful brunch buffet will give diners plenty of options and choices that include baked goods, desserts, fresh fruits and salads, lunch entrees and standard breakfast fare. A special drink menu with beverages such as mimosas, Bloody Marys and specialty coffees will also appeal to most brunch diners.
Brunch can also provide you with the opportunity to be flexible with your restaurant’s current concept. If your restaurant tends to lean more towards the formal side with sophisticated menu options, you can use brunch as an opportunity to promote a more casual setting with a simpler interpretation of your cuisine. This type of differentiator can be a welcome change for your diners and staff.

Involve your guests.
Most diners will positively respond to interactive options within your brunch buffet. There are many directions that you could go when striving to prove a customizable experience. You can choose to provide something more basic like an omelet station where diners can choose their own fillings, a yogurt bar with a variety of mix-ins and toppings or even a Bloody Mary station that offers a variety of hot sauces and garnishes. No matter what you choose to serve or how you choose to serve it, customers will appreciate the interactive and customizable experience.

Establish a clear and distinctive service style.
The service that you and your staff provide during brunch will define the meal as much as the food. Brunch is a great way to try out recommendations from your servers, and incorporate their opinions into the menu or buffet layout. Since brunch a unique meal, it is okay to deviate from your restaurant’s typical style or concept. However just keep in mind that if you decide to venture outside of your restaurant’s norm, make sure your brunch concept is executed in a way that is still representative of your everyday service standards.

Overall, brunch can provide your restaurant with a unique and fun opportunity to establish a concept within your regular concept, and build the ever-important word of mouth about your restaurant. Brunch can also give you a chance to allow your staff an exercise in creativity, provide a break from routine, as well as develop a signature meal period that can improve and expand your restaurant’s identity. If you can create a brunch atmosphere that will welcome and embrace your guests, you will be rewarded with their loyalty and appreciation.  

Cinco de Mayo is the perfect time to plan a Mexican-inspired fiesta at your restaurant or bar. This holiday is great excuse to spice up your restaurant or bar with some lively mariachi music; colorful red, white and green decorations; and offer a special menu with some Mexican-inspired drinks, starters and entrées. Below are a few simple recipe ideas that would great options for anyone who wants to try something fun, delicious and easy.

To properly celebrate America's favorite south-of-the-border holiday, we suggest mixing a variety of cocktails made from Mexico's most popular beverage: tequila. This smooth liquor, made from the juice of the agave plant, is quite versatile and tastes fantastic with everything from fruit juice to soda and even beer. Below is a recipe for a poloma, which combines smooth aged tequila with tangy grapefruit soda.

La Paloma Suprema
From www.delish.com

Ingredients:
1 ½ ounces golden-colored tequila
4 ouces grapefruit soda
Lime wedge garnish

Directions:
Combine the tequila and grapefruit soda in a salt-rimmed, ice-filled highball glass. Garnish with a lime wedge.

Tortilla chips served with salsas, queso dips and guacamole are all easy options to serve as yummy starters at your Cinco de Mayo celebration. Nachos are a versatile dish that can be ordered as an appetizer to share or as an entrée for one. Below is a recipe for some hearty nachos that feature ground beef, beans, fresh jalapenos and a blend of zesty cheeses.

Loaded Nachos
From: thepioneerwoman.com

Ingredients:
1 Tablespoon Olive Oil
1 whole Yellow Onion, Diced
2 pounds Ground Beef
1/2 teaspoon Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon Cumin
1/4 teaspoon Crushed Red Pepper
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can (14-5 Ounce) Pinto Beans, Chili Beans, Or Ranch Style Beans
1/2 cup Hot Water
Tortilla Chips
1-1/2 cup Grated Cheddar Cheese
1-1/2 cup Monterey Jack Cheese
6 whole Roma Tomatoes, Diced
1 whole Jalapeno, Diced Finely
1/2 bunch Cilantro Leaves, Chopped
Juice Of 1 Lime
1/2 teaspoon Salt
1 whole Avocado (pitted And Diced)
Sour Cream (optional)

Directions:
In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.

To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.

Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it's heatproof. Just leave it in until the cheese is melted.)

Immediately sprinkle on the diced avocado and plenty of pico de gallo.
Optional: Add dollops of sour cream here and there!

Serves 8 Appetizer portions.

Mexican culture offers countless appetizing ways to celebrate the country's patriotism and heritage. Tacos, enchiladas and burritos are classic Mexican dishes that will go over well with any crowd. Below is a recipe for a grilled and seasoned flank steak that is perfect on its own, or would make a great filling for tacos or fajitas.

Flank Steak with Corn and Red Pepper Quesadillas
From www.goodhousekeeping.com

Ingredients:
1 lime
4 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon brown sugar
Salt
1 1/4 lb. beef flank steak
3 ears corn, husks and silks removed
1 large red pepper, seeded and cut into quarters
4 (8-inch) flour tortillas
3/4 cup shredded Mexican-style cheese
2 green onions, thinly sliced
Plain fat-free Greek yogurt or low-fat sour cream (optional)

Directions:
Prepare outdoor grill for covered direct grilling over medium heat.

From lime, grate 1 teaspoon peel and squeeze 1 teaspoon juice. In small bowl, combine lime peel and juice, chili powder, cumin, sugar, and 1/4 teaspoon salt. Rub steak with chili powder mixture to season both sides.

Place steak, corn, and pepper on hot grill rack. Cover grill and cook steak and vegetables 12 to 15 minutes or until corn is browned in spots, pepper is lightly charred and tender (turning vegetables occasionally), and steak is medium-rare or desired doneness (turning steak over once).

As vegetables are done, transfer to cutting board. Transfer steak to another cutting board; let stand 10 minutes to allow juices to set for easier slicing.

When vegetables are cool enough to handle, cut kernels from cobs and coarsely chop pepper. Place tortillas on work surface. Evenly divide cheese, green onions, corn, and peppers on half of each tortilla. Fold each tortilla over filling to make 4 quesadillas. Grill quesadillas about 2 minutes or until browned on both sides, carefully turning over once.

Thinly slice steak and serve with quesadillas and yogurt/sour cream.

Concession Equipment
Warmer spring and summer temperatures will soon be upon us, which means it is time for outdoor sporting events, town festivals and county fairs. Make sure that you are prepared for such events with the proper concession stand equipment.  Popcorn, hot dogs and nachos are probably the three most commonly purchased hot food items at concession stands. Read on to learn more about how Serv-U can help you make sure your concession stand is equipped to handle the hungry crowds.

Popcorn Poppers
Everyone loves the smell of hot buttered popcorn, so a popcorn popper in your concession stand is sure way to attract customers. Below are a few things to consider before you choose a popcorn popper.

• Kettle Size – All popcorn poppers use a kettle, into which the popcorn kernels and oil are poured. The kettle varies in size depending on the output of popcorn you are looking for. The three most common kettle sizes are 4 ounce, 6 ounce and 8 ounce.
• See-Thru Cabinet – Most popcorn poppers are designed so that they can also serve as an attractive way to display the popped popcorn. Most popcorn poppers feature tempered glass display panels and doors, so that customers can easily view the product. The cabinet also serves as a way to keep the popcorn warm after it has been popped.
• Power Source – A popcorn popper will require a power source. Most popcorn poppers will use either a 120V or 240V electric power source, and typically you can specify which voltage you prefer. Gas operated popcorn poppers are available from certain manufactures, please contact a Serv-U representative for more information.

Hot Doggers
While all hot dog machines are easy to use and can be self serve, employee operated or both, the cooking method and design are important considerations. The most common cooking methods for hot doggers are broilers, steamers and roller grills.

• Broilers – A hot dog boiler uses a rotating rotisserie-like rack to cook the hot dogs. Broilers can cook up to 150 hot dogs per hours and often feature built-in bun warming drawer or shelf. One of the benefits of a broiler is that the enclosed design of the machines helps to maintain a consistent cooking and serving temperature.
• Steamers – A hot dog steamer will result in a more “traditional” hot dog taste. A water pan place over an electric heat source produces the steam for the hot dogger. Hot dog steamers typically feature side-by-side hot dog and bun sections, and the steam helps to preserve the freshness of the hot dogs and buns.
• Roller Grill – A hot dog roller grill is the quickest method for cooking hot dogs. Each individually heated roller on the grill, continuously turns each hot dog to ensure that each hot dog is evenly cooked. Roller grills do not feature a cabinet or display case, so they may not be ideal for environments where air pollutants or contaminants are a concern.

Chip Warmers and Condiment Centers
Chip merchandisers display fresh nacho chips while condiment centers provide the hot cheese sauce and toppings. Together they make for profit increasing impulse purchases at minimal cost and effort.

• Chip Warmers - A nacho chip warmer makes for an attractive and functional way to warm and display tortilla chips. A combo chip and cheese unit features a heated pump on the top of the display case.
• Lighted Condiment Warmers – Available in 3.5 or 11 quart capacities, lighted condiment warmers are available with or without an electric heating element. Lighted warmers are ideal for condiments such as nacho cheese, chili, soup and BBQ sauce.
• Condiment Centers – Provide your customers with an easy way to serve themselves by using condiment centers. Condiment centers feature different combinations of pumps and hinged condiment trays, allowing you to serve a variety of condiments, sauces, syrups, dressings and toppings.

In addition to equipment specifically designed for concession foods, your stand or booth will need other items like proper food storage containers, thermometers, hand washing capabilities and much more to remain compliant with health codes.  Make sure you check with your local health department for specific regulations in your area and in any other counties where your stand will be operating.

Each year the National Restaurant Association, restaurant trade magazines, and restaurant research firms forecast the food trends that diners will salivate over in the coming year. One of the top food trend predictions for 2014 is the rise of artisan, gourmet pizza. Pizza has been a staple in the fast food segment for many years; however it seems that consumers’ desires for pies with high quality, unusual ingredients and crusts are rapidly growing.

Gourmet pizzas can be relatively easy to prepare, and you have the freedom to use any mix of sauces, crusts, and toppings, making the options endless. One of the reasons artisan pizzas appeal to so many people is that they typically have combinations of ingredients that you won’t find at the chain pizzerias.

Often times, the crust used for making pizzas can be overlooked in favor of paying more attention to the toppings.  In gourmet pizza making, the crust can be especially important and should lend delicious rustic flavor to the dish. If you already have a favorite crust recipe, you can use it when making these artisan pizzas, or try the whole wheat crust shown below.  It is easy to prepare and work with and provides a nice base for a variety of topping choices.

If you’re feeling more adventurous, you can combine another hot restaurant trend into your cooking, by opting for a gluten-free crust. Many pizzerias are exploring different crust options to increase the growing consumer base that is choosing to exclude gluten from their diet. Pizza dough can be made from different types of gluten free flours, such as white rice four, brown rice flower and tapioca flower. “Crustless” pizzas feature a non-flour crust made primarily from different types of cheese and a binding agent such as eggs. Another crust option that is trending among pizza lovers is a crust made from ground cauliflower. Below the wheat crust option, is a recipe for a cauliflower pizza crust that is both grain and dairy free.

Amazing Whole Wheat Pizza Crust
From: http://allrecipes.com

Ingredients:
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

Directions:
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C) or heat a barbeque grill. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan or on a pizza screen if using a grill. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. If you are cooking on a grill, bake crust without toppings first for a few minutes.

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Vegan Cauliflower Pizza Crust
From: http://detoxinista.com

Ingredients:
1 pound cauliflower florets (fresh or frozen)
3 tablespoons ground chia or flax seeds, divided
6 tablespoons water
1/2 cup almond meal
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano

Directions:
Preheat the oven to 400F and line a baking sheet with parchment paper. Place the cauliflower florets in the bowl of a large food processor fitted with an “S” blade, and pulse until a rice-like texture is created. Pour the cauliflower “rice” to a large sauce pot, add enough water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for 5 minutes. Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes.

In the meantime, mix together 2 tablespoons of ground chia or flax seeds with 6 tablespoons of water, to create a vegan “egg.” Set aside and allow the mixture to thicken.

Remove the cooled cauliflower rice from the freezer and transfer it to the center of a thin dish towel. Use your hands to squeeze the rice in the dish towel, removing all of the excess moisture from the cauliflower.

Place the drained cauliflower in a large bowl, then add in the vegan egg mixture, the almond meal, the additional tablespoon a ground flax or chia seeds, salt, garlic and dried oregano. Stir well to mix, then press the mixture into the parchment-lined baking sheet. For best results, press the crust together firmly, making sure that there are no “thin spots” where it might crack.

Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch.

You could use this pizza crust as is, but it won’t be firm enough to lift with your hands. For best texture, I recommend using an additional piece of parchment paper to flip the entire pizza crust, then returning it to the pan to bake for an additional 15 minutes.

Once the crust is firm and dry, add your favorite pizza toppings.

Notes:
You can skip the cooking and cooling process when using frozen cauliflower. Simply allow the frozen cauliflower to thaw in your fridge overnight, which creates a “cooked” texture without having to do the extra work. Pulse the thawed cauliflower to create the rice, then drain well using a dish towel.

Chicken, Caramelized Onion, and Apple Pizza
From: http://cookwithjennifer.wordpress.com

Ingredients:
Pizza dough (use your favorite or the whole wheat dough recipe above)
1 tablespoon olive oil plus extra to brush on the pizza crust
1 cup thinly sliced yellow onions (about 1 onion)
1/4 teaspoon dried thyme
Kosher salt and freshly ground pepper
1 cup shredded cooked chicken
2 Granny Smith apples, cored and thinly sliced
1 ½ cups shredded mozzarella cheese

Directions:
Pre-heat the oven to 500°F.

Heat 1 tablespoon oil in a large saucepan over medium heat. Add the onion and thyme and cook, stirring often, until softened and caramel colored, stirring often, about 20 to 30 minutes. Remove the onions from the heat.

Place pizza dough on a baking sheet; using your hands, gently flatten, and pull into an oval shape. Brush the crust with olive oil. Season the dough with salt and pepper to taste. Sprinkle the cheese evenly across crust. Then evenly spread the chicken and apples across the pizza. Bake until crust is golden brown and toppings are hot, 10 to 12 minutes.

It is also predicted that diners in 2014 will be increasingly interested in food grown in their own region, as well as eating more non-meat meals. A vegetarian pizza offering is an easy way to serve seasonal, locally sourced produce. Below is a recipe for a vegetarian pizza that combines a variety of colorful roasted veggies with the tangy and creamy goodness of goat cheese.

Roasted Vegetable and Goat Cheese Pizza
From: http://onegirlonekitchen.wordpress.com/

Ingredients:
Pizza Dough
10 garlic cloves
1/4 red onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 zucchini, cut in thin rounds
1/2 yellow squash, cut in thin rounds
1 large jalapeno, thinly sliced
2 t olive oil
1 cup baby spinach leaves
1/2 cup cherry tomatoes, halved
1/2 cup shredded or sliced provolone cheese
Goat cheese (as much as you want!)
1-2 t olive oil
2 basil leaves, torn or julienned
red pepper flakes, optional

Directions:
Preheat oven to 425.

Wrap the garlic cloves in foil with a tiny bit of olive oil and salt. Toss the rest of the vegetables (minus the spinach and tomatoes) in 2 t of olive oil and a sprinkling of salt and pepper. Arrange in a single layer on a baking sheet – along with the pouch of garlic. Bake for 25-30 minutes, until the vegetables are soft and slightly charred and the garlic is roasted. Immediately mix the hot vegetables with spinach to allow it to wilt. Set aside.

Gently mash your roasted garlic and goat cheese together.

Roll out the pizza dough and place it on a baking sheet. Top with a layer of provolone cheese and then an even layer of the vegetables. Then dot the entire thing with the garlicky goat cheese. Lastly, top your pizza with the tomato halves.

Bake at 425 for 12-15 minutes, until the bottom is slightly brown, the cheese is hot and bubbly and the tomatoes are completely warmed through. Sprinkle with basil and red pepper flakes and drizzle with a tiny bit of olive oil.

A buffet or salad bar is a great way to offer your customers a variety of fresh produce, salads and meal options. They appeal to customers looking for a quick and satisfying meal, as well as those individuals looking for the option to sample many foods. Creating an attractive buffet and salad bar goes far beyond food presentation. Maintaining proper food-safety guidelines will ensure that your buffet dishes are safe for consumption. Below are a few tips and ideas on keeping your buffet and salad bar clean and sanitary.

Teach the importance of personal hygiene
Proper buffet and salad bar sanitation starts in the back of the house with your employees’ personal hygiene. Employees should be educated on proper hand washing techniques, as well as when and how frequently to wash their hands. Employees who are sick or have visible, open wounds or skin infections should not be permitted to handle food that will be served in your buffet or salad bar.
Encouraging employees to wear gloves while handing food is another easy way to ensure proper hygiene. Employees that have a cut or burn on their hands should be required to wear gloves until the injury has healed properly.

Hot and cold food placement
Careful consideration should be given to the layout of your buffet or salad bar. Foods need to be kept at their respective safe serving temperatures to prevent the growth of bacteria.
Hot food, especially meats and gravies, should be cooked and kept at a temperature of at least 140 degrees. Hot foods should ideally be displayed with a heat source under them to keep them at temperature.
Cold food items, such as dairy products, need to be kept below 40 degrees. Cold foods should be displayed by sitting the food container in a tray of ice. The ice needs to be constantly monitored, and replaced as it begins to melt.
Dry foods, high-sugar foods, fresh fruits and vegetables are the safest foods and can be kept at room temperature.

Know how to prevent cross-contamination
Food-borne illness can be quite serious, so to prevent the possibility of contamination make sure that all food on your buffet or salad bar is refreshed often. Food that has the potential to spoil should not be left out for more than two hours. Never combine old food with new food. Any food that remains should be removed from the buffet or salad bar and discarded.
Make sure that you avoid cross-contamination on your buffet or salad bar by ensuring that each item has its own serving utensils. Long-handled spoons, ladles and tongs are ideal for self-serve areas because they allow access to the product, while reducing the possibility of the customers’ hands or clothing accidentally contaminating the food source. Be sure to use clean serving utensils each time an item is refreshed on your buffet or salad bar.
It is also important to require your customers to use a clean dish each time they visit your buffet or salad bar. Make sure that clean plates and bowls are brought out often, and placed in a prominent place that can easily be seen by customers. It can also be a good idea to have your servers to remove used dishes from tables as quickly as possible, to reduce the risk of customers accidentally returning to the food areas with a used dish.

Protect food from air-borne contaminants
Placing covers over the items on your buffet or a sneeze guard over the length of your salad bar is another way to prevent food from becoming contaminated from air-borne pathogens. Customers and employees are going to sneeze and cough, so make sure that your food is as protected as possible from germs in the air.  
It’s also important to ensure that your sneeze guard is kept clean. It should be thoroughly sanitized each day and wiped down periodically throughout the day. Never use spray sanitizing solution or spray cleaners on the sneeze guard or food table when food is present.

It is also important to thoroughly clean and sanitize your buffet and salad bar areas at the end of each day. Hot or cold food tables that use hot water or ice should be completely drained. All exposed surfaces should be wiped down with cleaning and sanitizing solutions. Any leftover food should be properly stored or discarded, depending on the item. Buffets and salad bars can be a great way to draw customers into your restaurant, and when kept clean and sanitary they can be a great source of revenue as well.

Parents are fighting back against childhood obesity, and are looking for healthy meal options for their children. Teaching kids to eat nutritious foods at a young age will help them develop healthy eating patterns for life, so more and more restaurants are offering kid-friendly dishes with a variety of vegetables, fruits, lean proteins and whole grains. Today, most fast food chains offer fruit or yogurt as a side for their children’s meals so it’s important for full-service restaurants to make these changes as well.

Providing children with healthier dining options doesn’t mean that you need to reinvent your menu. Many popular kid-friendly dishes can be made healthier just by modifying a few of the ingredients or even changing the cooking methods. Spaghetti and meatballs is a favorite for most kids. The recipe below uses whole wheat pasta and meatballs that are baked instead of fried.

Old-Fashioned Spaghetti & Meatballs
From: http://www.eatingwell.com/

Meatballs:
1/3 cup bulgur
1/2 cup hot water
4 ounces lean ground beef
4 ounces hot Italian sausage
1 medium onion, very finely chopped
2 large egg whites, lightly beaten
3 cloves garlic, very finely chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup fresh breadcrumbs, preferably whole-wheat (see Tip)

Sauce & Spaghetti:
4 cups prepared marinara sauce
1/2 cup slivered fresh basil leaves, or chopped fresh parsley
1 pound whole-wheat spaghetti or linguine
1/2 cup freshly grated Parmesan, or Romano cheese (1 ounce)

Preparation:
To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
Preheat oven to 350°F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
To prepare sauce & spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).
Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese. Serves 6.

Nutrition Per serving : 496 Calories; 8 g Fat; 3 g Sat; 3 g Mono; 28 mg Cholesterol; 86 g Carbohydrates; 27 g Protein; 18 g Fiber; 568 mg Sodium; 405 mg Potassium
4 1/2 Carbohydrate Serving
Exchanges: 5 starch, 3 vegetable, 1 1/2 medium-fat meat
http://www.eatingwell.com/recipes/old_fashioned_spaghetti_meatballs.html
 

Lean proteins such as chicken and fish offer a variety of health benefits to both adults and children. Chicken fingers are undoubtedly one of the most common items found on a kid’s menu, but these batter-dipped, deep-friend nuggets are often full of unwanted fillers and fat. Below is a healthier version of chicken tenders that are coated in a seasoned almond and whole-wheat flour crust and then baked in the oven.

Almond-Crusted Chicken Fingers
From: http://www.eatingwell.com/

Ingredients:
Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders

Preparation:
Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
Serves 4.

Nutrition Per serving : 174 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 66 mg Cholesterol; 4 g Carbohydrates; 27 g Protein; 1 g Fiber; 254 mg Sodium; 76 mg Potassium
Exchanges: 3 very lean meat, 1/2 fat
http://www.eatingwell.com/recipes/almond_crusted_chicken_fingers.html

Macaroni and cheese is another dish that most kids won’t pass up. However, many recipes for macaroni and cheese call for butter, cream and processed cheese. You can easily lighten up this traditional favorite by substituting low-calorie and low-fat options for many of the ingredients. This dish can also be a great way to introduce more vegetables into your children’s menu. Most kids won’t mind eating broccoli or peas when they are incorporated into their favorite dish of cheesy goodness. Try this recipe below for a healthier version of good old fashioned macaroni and cheese.

No-Bake Macaroni & Cheese
From: http://www.eatingwell.com/

Ingredients
8 ounces whole-wheat elbow noodles (2 cups)
1 10-ounce package frozen chopped broccoli
1 3/4 cups low-fat milk, divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup shredded extra-sharp Cheddar cheese
1/4 cup shredded Parmesan cheese
1 teaspoon Dijon mustard

Preparation:
Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute. Serves 2.

Nutrition Per serving : 412 Calories; 13 g Fat; 7 g Sat; 1 g Mono; 37 mg Cholesterol; 56 g Carbohydrates; 22 g Protein; 7 g Fiber; 640 mg Sodium; 236 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable, 1/2 reduced-fat milk, 1 high-fat meat
http://www.eatingwell.com/recipes/no_bake_macaroni_cheese.html

From cuts and burns to slips and falls, restaurants can present numerous dangers to their employees. It is important for restaurant and bar owners to assume a proactive approach to preventing work-related injuries, instead of taking a reactive approach to safety. Below is a listing of the top injuries that occur most often in restaurants and bars each year. Food service operators need to make sure they have the proper products and programs in place to prevent and handle injury situations.

Lacerations and Punctures
Sharp knives, slicers, broken dishes and broken glassware are typically the main culprits when it comes to lacerations and punctures in a food service setting. Accidents can be prevented by ensuring that your employees know how to properly handle, use and store cutlery. It is also a good idea to enforce policies that require employees to unplug slicers, mixers, blenders and similar kitchen equipment when it is not in use and especially before cleaning. Cut resistant gloves also help to prevent injuries that may happen while using cutlery or while cleaning up broken dishes or glassware. Employees should also be advised to never use their bare hands to compress waste items in a trash can, as there could be sharp or hazardous elements in the waste bin.

Burns
Boiling water, hot oil, and heated cooking surfaces are all typical hazards in a food service environment. Heat and water burns are the most common types of burns that occur in a restaurant. Employees should be advised to use hand protection like oven mitts and hot pads when handling heated dishes and food. It’s also never a good idea to transport containers that hold hot oil or boiling water. Fryers and hot cooking pots should always be allowed to cool completely before cleaning. Employees should also use caution when opening ovens or dishwashers, as hot steam or smoke can also cause damage to skin and eyes. In addition to preventing incidental burns, you should also make sure your fire suppression system is tested regularly and your grease filters in your exhaust hoods are kept clean.  Both of these maintenance tasks could prove to be lifesaving if you are ever to encounter a cooking fire.

Sprains and Strains
Improper lifting practices are one of the main causes of muscle strain in the restaurant industry. Employees should be instructed on proper lifting techniques, and should have access to material handling equipment such as carts or dollies. Hard-to-reach items can cause worker injury due to overreaching, so it is also important to arrange work areas so that materials are within convenient reaching or lifting distances. In storage areas, ensure that heavy items are placed on lower shelves or the floor, so they easily be transferred onto a cart or picked up with a dolly.

Slips, Trips and Falls
Greasy or wet flooring surfaces can lead to slips and falls. You can help prevent hazardous floor conditions by using nonskid floor mats and by encouraging your employees to wear rubber soled and slip-resistant footwear. It is also important to educate your employees on how to properly clean up different types of spills and to mop floors regularly. Make sure your employees have access to ladders or stepstools for climbing, rather than unsafe substitutes such as chairs, stools or boxes. Be sure to examine any climbing apparatuses often, and always err on the side of caution and dispose of such items if you are at all unsure about their stability or construction.

Many companies have also found success in reducing accidents when they institute a safety program.  Typically these programs reward employees after they achieve a certain number of days with no accidents.  A tally of the accident free days is usually kept in a visible area, like the breakroom or near the time clock.  While most injuries are accidental, these programs do help to remind employees to continually use preventative measures when possible, reducing the likelihood of accidents.

It is also extremely important for food service operators to ensure that all employees have easy access to first aid supplies. By implementing a first aid program, restaurants can help protect their workers and reduce expenses. Below are a few ideas that can help prepare foodservice operations for common injuries.

• Install an onsite first-aid cabinet and make sure it is easily accessible to employees.
• Stock the cabinet with a wide selection of supplies to treat common foodservice injuries.
• Ensure that the cabinet is restocked on a regular basis, by performing regular inventory checks.
• Make sure that your cabinet is sized appropriately for the amount of employees working in your restaurant. This will help you reduce the frequency of restocking.
• Train and educate employees on proper use of the first-aid items and how to handle emergency situations.

When accidents do occur the incident should be reported immediately and investigated by a manager so that you can determine the cause of the accident. Managers will also need to ensure that the injury is properly healed or dressed before the employee returns to work.  This will help eliminate any chance of blood borne pathogens from contaminating kitchen areas and food, and will be instrumental in providing any needed documentation for possibly injury-related insurance claims. By identifying the cause of accidents and following all procedures, you can hopefully prevent future accidents from happening.

Summer: it means warm evenings, patio drinks, ripe fruit and fresh garden herbs. So just what can you do with all of these wonderful summer treats? Make sangria of course! Sangria is great for parties or as a special drink on your menu. Some of these recipes are so delicious you may not have to invite too many friends over to help you finish the pitcher! Making sangria may seem a little overwhelming at first; there are many decisions like what type of fruit pairs best with which wine and then how much liquor should you add. Wine Enthusiast offers this step by step guide on building a refreshing drink with “The Anatomy of Sangria”. Here’s a look at what they recommend:

1. Begin with a large pitcher or punch bowl and a mixing spoon.
2. Add 1-2 cups mixed fruit. Citrus, melon, berries and grapes work well.
3. Add 1 bottle of red or white wine.
4. Add ¼ to ½ cup of triple sec and ¼ to ½ cup of brandy or light rum.
5. Add ¼ to ½ cup of fruit juice. Orange, Lemon or Pomegranate are good options.
6. Add extra flavor with ½ to 2 cups of a mixer like club soda, ginger ale or tea.
7. Sweeten it up with ¼ to ¾ cup of sugar, honey or agave.
8. Refrigerate overnight to let the flavors blend.
9. Now you’re ready to serve. Fill glasses halfway with ice and add sangria.
10. Garnish with fresh seasonings like jalapenos, basil, mint or ginger.
11. Enjoy!

Don’t let yourself get discouraged by all the steps in the process. It is certainly worth the effort, and once you make sangria a few times you will have no trouble whipping up a concoction and adjusting different ingredients to suit your tastes. Besides the fresh flavors, the real beauty of drinks like punches and sangria is all the hands on effort is done in advance, so when your bar is bustling or guests are mingling you can quickly serve up cocktails to the thirsty crowd. In case you are still a little apprehensive of creating your own sangria, here are a few recipes that take this wine drink beyond its traditional flavor profiles.

Spicy Sangria
From Food Republic

While this recipe veers away from the batch mixing, we think the flavors are very unique. You can pre-mix everything but the chile pepper and soda, and increase the amount of each ingredient to serve a group.

Ingredients
1 red chile pepper, sliced
2 1/2 ounces white wine
1 ounce vodka
1 ounce Triple Sec
1/2 ounce lime juice, fresh
1/3 ounce elderberry cordial, available at specialty grocery stores
1/2 ounce cranberry juice
1 teaspoon cucumber, diced
lemon- lime soda

Directions 
In a tall glass, muddle the chile pepper. Add a scoop of ice, and stir in the remaining ingredients. Top up the glass with lemon-lime soda. Yields one drink.

http://www.foodrepublic.com/2011/05/05/spicy-sangria-recipe

Summer Melon Sangria
From Redbook

Lime and melon flavors are the stars of this super summery drink. Without much preparation required, this is a great recipe for a simple, yet delicious, sangria.

Ingredients
1 750 ml bottle of sauvignon blanc or a semi-sweet wine like Moscato
1 1/2 cups summer melon, cut into bite-sized cubes (i.e. canary, honeydew, cantaloupe)
3/4 cup Midori melon liqueur
1 1/2 oz limeade (i.e. Simply Limeade)
Sugar, to taste
2 limes, cut into wheels

Directions
Combine all the ingredients in a large pitcher. Refrigerate until ready to serve. Pour into iced glasses.

http://www.redbookmag.com/recipes-home/tips-advice/summer-sangria-recipes-summer-melon#slide-4

Sparkling Grapefruit Sangria
From How Sweet It Is

So you’re thinking, how could sangria get any better? Add champagne and you have your answer. This refreshing drink is fruity, fresh and bubbly. It would be an ideal brunch offering instead of the traditional mimosa.

Ingredients
1 750 mL bottle riesling
1 750mL bottle prosecco (or a dry champagne)
1 cup grapefruit juice
1/2 cup simple syrup
1/2 cup club soda
1 1/2 cups sliced strawberries
1 grapefruit, cut into chunks/slices

Directions
Place fruit in a large pitcher then combine remaining ingredients and pour on top. Refrigerate an hour or so before serving. Yields 4-6 drinks.

http://www.howsweeteats.com/2013/03/sparkling-grapefruit-sangria/

Traditional Sangria
From The New York Times

And finally, for those of you who are sangria purists, this recipe is sure to delight. Best yet, with fruits like oranges and apples, you can mix this up any time of the year.

Ingredients
2 bottles dry garnacha red wine
1 bottle dry rosado (Spanish rosé)
12 ounces orange soda (preferably a less-sweet brand such as Spanish KAS or San Pellegrino aranciata, or use Fanta)
1 ounce Torres orange liqueur or Triple Sec
2 ounces Romate or other Spanish brandy
1 tablespoon sugar, or to taste
2 apples, cored and diced, for garnish
2 oranges, cut into wedges, for garnish

Directions
In a large vessel, combine all liquid ingredients. Stir with a wooden spoon. Let rest for 5 minutes. Taste, and add sugar if desired, stirring to dissolve. Refrigerate for at least four hours, preferably overnight. To serve, fill glasses with ice. Pour 5 ounces sangria into each glass and garnish with diced apple and orange wedges. Yields 10 1/2 cups (about 16 servings).

http://www.nytimes.com/recipes/1014752/traditional-sangria.html

Creating an appealing ambiance in your restaurant or bar is nearly as important as the quality of food and drink you serve. There are several aspects you need to consider when trying to achieve the ideal atmosphere for your establishment. The most important of which, is to ensure the vibe in your bar or restaurant is in-tune to the type of food and beverages you serve. In other words, the atmosphere you create needs to make sense. Below are few things to consider when designing an unforgettable atmosphere.

Customers
You need to take a good look at your existing customer base, as well as the types of customers you want to attract, before you settle on a design scheme for your restaurant or bar. Will your customers appreciate a laid-back, warm and comfortable atmosphere with soft music, or are they looking for a more modern, cutting-edge venue with loud, fast-paced music? The atmosphere in your bar or restaurant should inspire an energy and vibe that is sought-out by your customers. 

Staff
The attitudes and behaviors of your staff contribute to the atmosphere of your restaurant or bar just as much as the décor. Your staff should be friendly and helpful, and the manor in which they interact with your customers should match the concept of your restaurant or bar. Your staff’s attire will also play into the mood of your establishment, therefore he type of uniform you choose should complement your restaurant’s concept. 

Cleanliness
One often overlooked aspect of your restaurant or bar that definitely contributes to the atmosphere is its level of cleanliness. If your restaurant or bar is perceived as dirty or disorganized, it will drag down the energy of your establishment. Make cleanliness and organization a priority in the front and the back of the house. Remember to keep the bathrooms well-maintained, as they are a great indicator of the overall cleanliness of your restaurant or bar.

Lighting
Lighting is one of the most important design aspects to consider when trying to create your ideal atmosphere. In general, it is advisable to avoid overly bright lighting in most types of eating or drinking establishments. Many people feel that soft lighting is conducive to creating a more relaxing and intimate setting, while brighter lighting may be better suited to more casual or fast-paced types of establishments. Dimmer switches are a great way to control the atmosphere of your restaurant or bar, as the intensity of the lighting can be adjusted based on the time of day. The use of table lamps and candles is another way to bring a little more ambient light into your establishment.

Color
You want to choose colors that fit the concept of your restaurant, as well as match the mood you are trying to create. It is also a good idea to be consistent with your color scheme throughout all aspects of your image. Try to repeat the colors used in your logo and branding materials in the décor of your restaurant or bar. Color has also been proven to have an impact on appetite. It is said that warm colors will increase a person’s appetite and cool colors, specifically blue, have been shown to decrease appetite.

Music
The type of music you choose, whether classical, trendy or even live entertainment should coordinate with the overall concept of your restaurant or bar. The volume at which you play your music is also critical in supporting the ambiance you desire. Loud music is better suited for a hip, lively restaurant or bar, where as soft music played at low volume would be more ideal for a quiet, relaxed establishment.

Creating ambiance and atmosphere at your restaurant does not necessarily mean spending more money. Most of the concepts mentioned above can be accomplished simply by fine-tuning the existing aspects of your restaurant or bar.

Easter Sunday can be a busy day for many restaurants that choose to serve brunch or a noon meal. Every year, more and more families choose to dine out on holidays instead of cooking a meal at home. Below are few ideas on how you can create a special brunch at your restaurant.

Easter brunch can be as simple as adding a few new dishes to your existing menu or creating a special buffet with all the extras. Brunch menus obviously draw on foods from both breakfast and lunch. For those customers looking for breakfast items, you will want to offer an egg-based dish, a dish incorporating traditional breakfast meats, a selection of morning breads and pastries, and fresh fruits. Lunch is usually represented by an entrée such as a casserole or meat-based dish. Carving stations that feature ham or roasts are also very common at brunch buffets. Side dishes can include steamed vegetables, grains and salads. Below is a recipe for a quiche that is sure to delight your Easter brunch crowd.

Caramelized Shallot and Gruyère Quiche with Rosemary Crust
From www.foodformyfamily.com

For the Crust:
1 1/4 cups all-purpose flour
1 tablespoon dried rosemary
1 teaspoon kosher salt
1/2 cup (1 stick) cold, unsalted butter
2-3 tablespoons ice water

For the Filling:
2 tablespoons butter
4 shallots, thinly sliced
5 eggs
1 cup cream
1/3 cup Greek yogurt
2 teaspoons fresh rosemary, minced
1/2 teaspoon kosher salt
1 cup shredded Gruyère

In a large bowl, combine the flour, dried rosemary, and the salt for the crust. Stir to mix. Add in the butter. Using a fork or pastry cutter, cut the butter into the flour until it has pea-sized clumps. Drizzle the first two tablespoons of water over the crust and mix. If the crust is starting to hold together slightly, gather into a disk and press together. Add the extra tablespoon of water if the crust is not holding together quite yet.
Wrap the disk of dough with plastic wrap and place in the refrigerator to rest while you prepare the rest of the quiche. It can be held for up to two days in the refrigerator or in the freezer for up to a week.
To bake the quiche: Preheat the oven to 375º F. Melt the butter in a small sauté pan over medium-high heat. Add in the shallots and stir to coat in the butter. Cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 minutes until shallots are golden brown and caramelized.
In a medium bowl, beat the eggs. Whisk in cream, Greek yogurt, rosemary, and salt.
Roll out the pastry dough to fit a 10″ tart pan or an 8″ pie plate. Press the dough into place, trimming any excess dough. Evenly layer the caramelized shallots and the Gruyère on the crust. Pour the egg mixture over the top.
Bake for 40-45 minutes until center of the quiche is set and the top is turning golden brown. Let rest before slicing. Serve warm.

A warm, aromatic basket of fresh bread and pastries makes any breakfast or brunch a special event. Baked goods like biscuits, cinnamon rolls and coffee cakes are often the most sought-after brunch pastries. Muffins and scones are typically easy to make and can be adapted to take advantage of seasonal ingredients and produce. These cheddar cheese scones are more savory tasting than sweet, making them the perfect addition to any type of brunch meal.

Cheddar Cheese Scones
From www.bonappetit.com

2 1/4 cups self-rising flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 cup minced fresh chives
1 cup (packed) coarsely shredded extra-sharp cheddar cheese
3/4 cup (or more) chilled whole milk
2 large eggs
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
Sesame seeds

Preheat oven to 425°F. Sprinkle large rimmed baking sheet with flour. Whisk first 3 ingredients together in a large bowl. Stir in chives and cheese. Whisk 3/4 cup milk, 1 egg, oil, and mustard in small bowl. Gradually add milk mixture to dry, tossing until moist clumps form and adding more milk by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface; knead just until dough comes together.
Pat out dough to 1-inch-thick round. Using 2 1/2-inch-diameter cutter, cut out scones. Gather dough scraps and repeat. Transfer to prepared sheet. Whisk remaining egg in small cup; brush over scones. Sprinkle with sesame seeds.
Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes. Cool scones on sheet 5 minutes. Transfer to basket. Serve warm.

You may also want to think about offering a special drink for your holiday brunch as well. Bloody Marys, mimosas and bellinis are pretty common cocktails on most brunch menus. However, why not serve something a little extra special for the Easter holiday? This recipe for a Raspberry Sparkler only takes a few ingredients, and is extremely simple to make.

Raspberry Sparkler
From www.somethingturquise.com

Dry sparkling white wine, such as Champagne
1 Tbsp raspberry liqueur, such as Chambord
Fresh raspberries

Place a few fresh raspberries and 1 Tbsp of raspberry liquor in a champagne flute. Fill the remainder of the flute with chilled, dry sparkling white wine and serve.

If you are looking for even more brunch inspirations, check out our Pinterest board for recipes and display ideas.

Creating healthier dishes for your restaurant can start with your commercial cookware. A piece of cookware that has been properly seasoned will have a natural non-stick finish that negates the need for added oil or butter during the cooking process. Most cookware does not come pre-seasoned, so this is something you will need to do before you use your pots and pans for the first time. You will also need to re-season your pans occasionally to ensure that they maintain their non-stick finish.

You can season your pans in one of two ways, either using the range or the oven. Using the range will take less time, but both methods will produce the same end result. So before we get to the proper way to season your pans, first you need to make sure that your pan is completely clean and void of any packaging oils or food residue. For a cast iron pan you will want to use a scrubbing pad of some kind to ensure that the surface of the pan is completely clean and smooth. For stainless steel and aluminum cookware you shouldn’t use anything beyond a soft cloth or towel for cleaning.

Wash your cookware in hot, soapy water, then rinse and dry with a soft towel. Allow your pan to air dry for several minutes to ensure that it is completely dry. You can also place your cookware in a warm oven to speed up the drying process.

Next you will want to choose the type of oil or fat you will use to season your pan. You will want to choose a cooking oil or fat with a high heat tolerance. Olive oil and butter smoke at a relatively low temperature, so those are two substances that you will want to avoid. Oils such as peanut, canola or grapeseed have a high smoking point so any of these oils are a good choice. Cooking fats such as lard or vegetable shortening are also suitable options.

Many people choose to use the range when seasoning their cookware. Start with a cold pan, and pour about 1/8 inch of oil into the pan. Over time cookware can warp and cause high or low spots to form on the cooking surface, so double check to ensure that the entire cooking surface is coated in oil. Place the pan over moderate heat and remove the pan once the oil begins to smoke. Set the pan aside and allow it to cool completely. Once the pan is cool and safe to handle, use a clean cloth or paper towel to wipe any excess oil out of the pan. At this point your pan is seasoned and ready for use.

You can also use the oven to season your cookware. To do this, heat the oven to 350 degrees. Take your clean plan and fill it with oil, as we did above, or you can also coat the surface of the pan with lard or vegetable shortening. Place the oiled pan in the oven for about an hour. It’s also a good idea to place a baking sheet on the lower rack of the oven, to catch any oil or cooking fat that may drip. After one hour, remove the pan from the oven and allow it to cool completely before you attempt to wipe out any excess oil or fat.

Once your cookware is properly seasoned, cleaning your pans should be relatively simple. The seasoned, non-stick surface will allow any food residue to easily rinse away with warm water and a soft cleaning cloth. Be cautious when using soaps, detergents or chemicals as they can remove the seasoning from the pan. Also, despite what many cookware manufacturers advertise, we do not recommend washing your cookware in the dishwasher. Dishwashing detergents may harm the finish of your pans, even causing some finishes to pit or rust.

If at anytime you start to notice that food is sticking to your seasoned cookware, it most likely means its time to re-season your pans. Be sure to wash your cookware with a mild soap or detergent to ensure they are thoroughly clean before your begin the re-seasoning process.

We recently shared an article on Facebook about a new restaurant trend report from Technomic. Their article revealed some surprising information regarding two menu staples: soup and salad. According to Technomic’s new Left Side of the Menu: Soup & Salad Consumer Trend Report, 46% of consumers visit a certain restaurant specifically because they enjoy the soup it offers, while 43% of consumers visit a restaurant due to its salad offerings.

Soup and salad are favorites of the American diet due to their simple and often healthy nature. With so much focus on healthy eating, it is no wonder that consumers repeatedly turn to these two menu items when seeking a lighter fare.

In preparation for the warmer temperatures of spring and summer, now is an excellent time to take a look at the salad offerings on your menu. Salads are a versatile menu item that can be frequently updated or changed to highlight seasonal produce or locally sourced items.

Based on the report’s findings, if there is one thing that consumers crave along with their salad it is variety. Consumers want options in the way of portion sizes, bundled add-ons like soups or sandwiches, dressings and protein choices. A large portion of consumers also indicated that they look for uniqueness when it comes to salad offerings. Salad creativity can be accomplished by offering unique types or mixtures of greens, or even going a more non-traditional route by offering trendy grain-based salads that feature quinoa or farro.

Below are a few salad recipe ideas that offer a unique and creative spin on some classic salad ingredients:

This recipe for Rainbow Carrot Ribbon Salad from Proud Italian Cook takes the humble carrot and transforms it into an amazingly delicious and colorfully creative dish.

Ingredients:
Multi-colored carrots, peeled into colorful ribbons.
Baby arugula
Parmigiano-Reggiano ribbons
Slivered red onion
Fresh parsley
Fresh basil
Toasted pine nuts, optional
Salt and pepper to taste

For the Dressing:
3 parts good olive oil to 1 part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together.

Instructions:
Combine the ingredients as listed, determine the amounts by taste. Use a large bowl to toss and coat every thing completely then place your salad on a platter.

This super crunchy Asian Salad from The Endless Meal is crispy and full of delicious flavor. This salad is amazing on its own, or pairs perfectly with grilled steak, chicken or fish.

Ingredients
2 carrots, grated
1 red pepper, finely diced
2 celery stalks, finely diced
¼ medium red onion, finely diced
¼ cup cilantro or parsley, chopped
2 tablespoons toasted sesame seeds
Optional: ¼ cup roasted peanuts

For the dressing:
2 tablespoons sesame oil
1 tablespoon fresh squeezed lemon juice
1 tablespoon honey
2 teaspoons soy sauce
1 teaspoon grated ginger
1 small clove of garlic, grated (preferably with a microplane)
Salt to taste

Instructions
Combine all dressing ingredients in a small bowl and whisk together. Set aside.
Toss all remaining ingredients together in a medium sized bowl. Pour over dressing and toss to coat.

This recipe for Nashville Capri Salad from Honest Cooking, was inspired by a trip to a local farmer’s market in Nashville, TN. This towering stack of layered yellow zucchini, heirloom red tomatoes, fresh mozzarella cheese, and basil pesto puts a creative twist on a classic recipe.

Ingredients
Two yellow zucchini, sliced into ¼ inch rounds
Two or three small tomatoes, sliced in ¼ inch rounds
Two medium-sized balls fresh mozzarella, sliced into ¼ inch rounds
½ cup pesto*

For the pesto:
½ clove of garlic
⅓ cup olive oil
3 Tablespoons pine nuts (or walnuts),
¼ cup grated Parmesan cheese
1 packed cup fresh basil
Season with salt if desired
Combine all pesto ingredients in food processor, and mix until smooth and creamy.
* This recipe requires a somewhat thicker pesto than would normally be used for tossing with pasta. If you use your own pesto recipe, just be a little more stingy than usual with the olive oil and/or add some extra pine nuts. You want something more like a spread than a runny sauce.

Instructions
Slice zucchini and sauté over medium-high heat until softened and lightly browned. Season with salt to taste. Neatly layer zucchini, tomatoes, cheese and pesto as you like, beginning and ending with zucchini. Garnish with sprigs of fresh basil or a sprinkle of toasted pine nuts.

How you sell, market and manage beer inventory is unique to your specific establishment, but no matter how your business runs, finding the right balance will improve your profitability. When purchasing bar refrigeration, your mix of bottled selections versus draft beer will obviously affect what products you need, however, it is also important to consider how you will merchandise, promote and store your beer.  These choices will impact whether glass doors, pass-thru or multi-function refrigeration will best suit your needs.

There are many ways to inform your customer of the beer options available to them.  Depending on your bar, the beer selection may be a display of a few bottles on a shelf, or your offering might be so extensive that you present customers with a beer menu.  If you are selling more than 6 or 7 bottled beer choices, a glass door cooler may be a great way to show off your selection.  When selecting a glass door cooler, there are two choices; a tall glass door merchandiser or an undercounter glass door back bar cooler. 

Glass door merchandisers are an excellent way to show and sell beer.  They maximize the vertical selling space, have bright lighting, and can accommodate a large selection of beverages.  Merchandising beer, wine or soda in this type of a cooler can be ideal for a sit down/take out restaurant, or they can be used as a premium beer showcase for bars who want to boast “the largest beer selection in town”.  Most glass door merchandisers will hold about 40 six packs per door.  They are available in multiple colors, lighting packages and with backlit graphics.  They are also available in specialty configurations for particular product types, such as wine.  The wine merchandiser has thermostatic controls for keeping wine at optimal serving temperatures and graphics for merchandising your offering. Possible disadvantages to upright merchandisers when compared to undercounter back bar coolers are their slower cool-down time, their larger door swing which may disrupt a bar’s workflow, and the need to maintain a larger inventory to keep the “full” look.

Because of the potential issues with upright merchandisers behind a bar, you will most commonly find back bar coolers are used in this location to display beers.  The glass door back bar cooler combines the merchandising glass front to allow patrons to see your beer selections with the rapid cool-down benefits of underbar refrigeration.  Most back bar refrigerators will hold about 24 six packs per door and can be either built in to the bar or have a stainless steel countertop.  Since these units are often in line with the other beer equipment, they are compatible with the décor in most bars.  Back bar coolers are very durable and are designed to hold beer and wine.  To maximize your bar’s work flow, you can choose either standard swing doors or sliding doors for narrow bars, and pass-thru styles are available as well. While, glass door back bar coolers are a great way to showcase a wide selection of beer, accessing this type of cooler will usually require the bartender to turn their back to the customer. Therefore, it is not recommended to use these for storing your top selling beer choices; your most popular beers should either be on tap or in a horizontal bottle cooler.

Solid door back bar coolers do offer the most versatility of all bar refrigeration. They are used for storage or they can used for individual bottle service.  With adjustable, removable shelves, they can hold kegs, cases of beer, individual bottles or cans, and juice or garnish back ups.  They have a variety of door styles and configurations and are available in multiple depths and widths to fit in tight spaces.  You can even create a small satellite bar using a single tap, double door back bar combo unit.  This unit has the option of the second door as solid or glass for bottled beer service.

According to studies, the 5 most popular beer brands account for over fifty percent of all beer sales in the United States. These beers will be the highest movers in most bars and need to be easily accessible. The horizontal bottle cooler is ideal for this task, as it is designed to serve a large volume of a few beer brands as quickly as possible.  This front line style cooler is usually located within arms reach of the bartender’s central location.  They are constructed as a large refrigerated box that holds about 3 cases of beer per linear foot with a divider every 12” to 18”.  The coolers have an easy access slide top lid and an integrated bottle opener with cap catcher.  This configuration allows the bartender to serve the most popular beers quickly, while keeping focus on the customers. The horizontal bottle coolers have a fast pull down rate for rapid chilling and most models are designed for storage, so they do not require being emptied daily.

The Ice Pack Out style merchandiser is another excellent way to cool and display beer, but they work best for use only in specific circumstances.  One way to utilize these merchandisers is to take the lead from some chain restaurants; they often use the ice pack out to merchandise beer as a centerpiece of their bar.  While ice pack outs may have a lower up front cost, they require a large volume of ice, and extensive and frequent cleanings.  Where we see the best value of the ice pack out is to temporarily expand your bar service during large volume nights, remote or outside events or promotional sales.  They are common for catered bars, outdoor or front door service.  They also work well for an additional “beer only” station to alleviate some traffic from the main bar.  Since ice pack outs are not refrigerated, they are relatively economical to purchase even if they only get occasional use.  Make sure to check local codes prior to using a pack out.

While your greatest concern is providing your customers with a cold beer, it is important to determine how you can most efficiently and effectively accomplish this goal.  Selecting the right bar refrigeration for your unique beer offerings and bar layout will help you make major strides toward increasing your profitability and customer satisfaction.

Warmer weather is just around the corner, which means it’s time to get ready for grill season. Grilled meat is delicious when seasoned with just salt and pepper, but if you want to take your grilled meat to the next level of flavor try one of our recipes below. A marinade, brine or rub is an easy way to increase the tenderness and flavor of your meat. 

Marinades
Marinades are best suited for tougher cuts of meat, and are mostly used to tenderize and add flavor. Most marinade recipes are a combination of oil, acidic liquids such as citrus juice or vinegar, as well as herbs, condiments and spices. Adding sweet ingredients, such as sugar or honey, will produce a crispy, caramelized coating on grilled meats. To reduce the risk of bacteria growth you should marinate meat in the refrigerator, and discard the marinade mixture after use.

Marinated Grilled Salmon
From The New Basics Cookbook by Julee Rosso and Sheila Lukins
¼ lb. unsalted butter
1/3 cup honey
1/3 cup packed brown sugar
1 Tbsp. fresh lemon juice
1 tsp. natural liquid smoke flavoring
3/4 tsp. crushed red pepper flakes
1 center cut salmon fillet, about 2 lbs., skin on, in one piece

Combine the butter, honey, brown sugar, lemon juice, liquid smoke and red pepper flakes in a saucepan. Cook over medium heat, stirring, until smooth, about 5-7 minutes. Remove from heat, and allow the mixture to cool to room temperature.
Arrange the salmon fillets in a dish large enough to hold them. Pour the cooled mixture over the salmon and marinate for 30 minutes, turning the fillets once. Cook salmon, skin side up, over medium coals for 5-7 minutes. Then turn it over and cook until the fish flakes easily, another 5-7 minutes.

Brines
A brine is essentially a salty solution that helps lean cuts of meat retain moisture, so they stay tender and juicy during grilling. Brining is an especially useful with cuts of meat that have a tendency to dry out during cooking, such as turkey, pork chops and chicken breasts. Meat can soak in brine for a few hours, overnight or several days in the refrigerator. Before grilling, rinse your brined meat to remove any excess salt and dry it with paper towel.

Beer-Brined Grilled Pork Chops
From bon appétit

Brine
2 cups water
2 cups dark lager beer
1/4 cup coarse salt
3 Tbsp. (packed) dark brown sugar
3 Tbsp. mild-flavored (light) molasses
1 cup ice cubes
6 1- to 1 1/4-inch-thick center-cut bone-in pork chops

Rub    
7 large garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves

Combine the water, beer, 1/4 cup coarse salt, sugar, and molasses in a large bowl. Stir until salt and sugar dissolve. Stir in ice. Place the pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.

Prepare the barbecue at medium-high heat. Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes.

Rubs
A rub is a mixture of different dry seasonings that is rubbed into meat before grilling. A rub often adds a spicy or smoky flavor to the cooked meat, while enhancing the natural flavor of the meat. Liquids and oils can also be added to spice rubs to make what is called a wet rub. Refrigerating rubbed meats for anywhere from 30 minutes to overnight allows the spices to permeate the meat.

Fajita Dry Rub
From Barbecue! Bible Sauces, Rubs and Marinades by Steven Raichlen
3 Tbsp. paprika
3 Tbsp. coarse salt
2 Tbsp. pure chili powder
2 Tbsp. cracked black pepper
2 Tbsp. garlic powder
1 1/2 Tbsp. sugar
1 Tbsp. onion powder
1 Tbsp. dried cilantro
1 1/2 tsp. ground cumin
1/2 tsp. ground allspice

Combine all the ingredients in a bowl and mix with a fork. Rub mixture into meat, such as skirt steak or chicken breasts. Cover and marinate in the refrigerator for 30 minutes to 2 hours before grilling.

Variation - To make a wet rub, add 3 tablespoons Worcestershire sauce and 3 tablespoons olive oil to the rub and stir to make a thick paste.  Spread this mixture on the meat and marinate in the refrigerator for 1 hour before grilling.

Certain days throughout the year just have a celebratory nature about them, and on these days bars and restaurants can cash in big by catering to the revelers with parties and specials.  The obvious ones like New Year’s Eve, Cinco de Mayo and St. Patrick’s Day are commonly recognized, but what about all the other days in between?  How can you encourage patronage to come to your bar when there isn’t an occasion to celebrate?  Here's an idea; create a reason.  Small, less-known holidays have been slowly growing in popularity lately.  These holidays are often highly specific and rather silly in nature, but at the same time, they could provide the ideal inspiration for great theme parties, menu additions or specialty drinks.  Some examples of less-known holidays are Talk Like a Pirate Day (Sep 19th) and Batman Day (Apr 1st). There are also food days such as Cheese Doodle Day (Mar 5th) and Chocolate Cupcake Day (Oct 18th). But the ones that may be most beneficial and profitable for bars are the alcohol related holidays.  National Drink Wine Day (Feb 18th), World Cocktail Day (May 29th), and Drink Beer Day (Sep 28th) are just begging to have drink specials associated with them!

Here are are several ideas for ways you can promote attendance at your establishment in celebration of these days.

• Come up with unique drink specials. While two dollar drafts are a great weekly deal, these holidays call for something a little more imaginative.  For Drink Beer Day you could have a promotional mug that gives the customer a set amount off the price of beers.  For National Drink Wine Day try hosting a wine tasting so your customers can sample your offering and then order a full glass of their favorite at a discounted price.  Craft beer and wine also lend themselves easily to food pairings and flight service.  If you do a special flight service, remember that people like to have some information about the beers and wines they are sampling.  A simple tasting menu with the flavor profile, type of wine or beer and the place of origin is a great way to present this information.  Make sure your employees are also well versed on the samples being served because your establishment will make a good impression if the wait staff can answer questions about the selections.  If the wine tastings or flight service is successful at attracting customers, you may find it could be an ideal addition to your weekly specials.
• World Cocktail Day is just begging for new drink recipes. Start promoting your new drinks in advance by sharing three options with your customers and asking them to vote on which one they would most like to try on the special reveal day. Or host a contest where customers can participate by giving suggestions for new drinks to be added to your menu. Then reward the customer with the winner selection with some type of reveal day prize.  Your employees could also be a great resource for new drink recipes.  Start a contest by giving customers samples of the employee's concoctions and having them vote for their favorite. Then award the employee who created the most liked new cocktail. Regardless of the promotion, having customers try out new recipes can increase the number of drinks they order and encourage them to order more expensive and profitable drinks in the future.  Another idea for World Cocktail Day is to capitalize on the wildly popular local ingredient trend and offer a special cocktail menu just for that night featuring a variety of fresh, local ingredients.
• Another trend that many bars are exploring is offering open bar packages. If this is something you were thinking of incorporating at your bar, a night in celebration of alcohol might just be the time to try it out. In the most basic application, open bar works as follows: you set a specific time (two-three hours during the night) where customers can buy into an “open” bar option, they pay a set price and then don’t pay for drinks during that time period. There are many variables that can be involved as well, like limiting the selections to rail liquor or tap beer to reduce costs. Or serving only specialty drinks from the open bar to further promote and continue the special theme for that day.  Regardless of the nature of your open bar, you will need to make sure the patrons that have “bought in” can be easily and clearly identified.  Using wristbands or hand stamps can help your employees make sure the event runs smoothly.
• While the suggestions above may help you brainstorm ideas for your next event the most important thing to ensure success is to plan ahead.  While these special holidays are gaining popularity they still aren't commonly known.  So if you are going to capitalize on one of them it will be up to you to create the buzz and make it an event.  A little bit of relatively inexpensive promotion can go a long way and this is can be accomplished rather easily with social media and digital marketing. Make a Facebook event or tweet about it ahead of time.  If you text coupons to your customers already, send them some information via that channel. Also, word of mouth will help with your promotion.  Have your employees alert regulars to the upcoming event and use it as a lure to draw new customers back.

There are 365 days in the year and almost all of them have something you can celebrate. Other alcohol related days include Tequila Day, Bloody Mary Day, Gin Day, and my personal favorite Repeal Day (Dec 5), a celebration of the 18th Amendment being repealed and alcohol becoming legal again. Repeal Day can be a lot of fun to celebrate. Many places will have period themed parties where employees and guests alike wear clothing from the 1930s. So don your swankest flapper or gangster outfits and pour your customers bourbon!

For a more complete list of all of the various days that can be celebrated you can visit http://www.daysoftheyear.com/ .

For more information on Repeal Day please visit http://www.repealday.org/ .

While the true authenticity of corned beef and cabbage as an Irish dish often comes into question, it is clearly a favorite choice of Americans celebrating St. Patrick’s Day.  Traditionally pork was the preferred meat in Irish cooking due to its availability and low cost in Ireland.  However, the price of pork in the United States was extremely high, causing the Irish newcomers to begin cooking more with beef.  Living in close proximity with other ethnic groups, it is thought that Irish immigrants likely tasted corned beef from Jewish recipes and began preparing it in their homes in a stew-like fashion with low cost vegetables such as cabbage and occasionally carrots and potatoes.  The flavorful corned meat added saltiness and seasoning to the more bland vegetables.

Corned beef remains relatively inexpensive, is easy to prepare and hard to overcook, making it a great choice for meals beyond your St. Patrick’s Day dinner or specials. Here we offer a little more insight into the cuts of meat used for corned beef and which is best for certain recipes. While many corned beef is sold pre-brined, our recipe from Chef-restaurateur Cathal Armstrong gives instructions on how to brine your own beef and offers some authentic tips and flavors from his Irish family heritage.

What is corned beef?
Technically a corned beef can be any cut of meat that's been brined in a solution of salt and various spices, and then prepared by baking or boiling. However, the best cut of beef to use is brisket. A brined but uncooked corned beef is known as a raw corned beef. When intending to order a corned beef brisket, many people mistakenly just ask for a brisket. It is important to make this distinction because while brisket is delicious, it tastes completely different if it's not brined.

Choosing a cut of meat
The brisket is taken from the cow’s front breast section, which means that this heavily exercised part of the cow typically yields a relatively lean cut of meat. Brisket is available in two types of cuts, a point cut and a flat cut.

Point Cut vs. Flat Cut
The point cut typically has more fat than the flat cut of meat. So depending on how you choose to prepare and serve your corned beef, the type of cut you choose will matter. Both types of cuts will need to be cooked slowly in a moist environment. Since the flat cut contains less fat, it will be a better meat for slicing and is more ideal for sandwich meat. The point cut will probably be best served as a shredded meat.

Corned Beef

Make Ahead: The meat needs a total of 17 days to brine and cure. It can be refrigerated in its cooking liquid for up to 3 days. Reheat by cooking the meat in barely bubbling water until it's warm all the way through (about 20 minutes).

Where to Buy: Pink curing salt and/or Insta-Cure #1 are available through local butcher shops and various online purveyors..

Ingredients
For the brine and beef
2 qt. tap water, plus 2 qt. ice water
3/4 c kosher salt
1 Tbs pink curing salt, such as sel rose or Insta-Cure # 1
1/2 c light brown sugar
3 Tbs prepared pickling spice
One 5- to 7-pound full brisket (with deckle intact)

For the rub
3 large fresh bay leaves, torn into small pieces
9 cloves garlic, sliced or crushed
3 Tbs yellow mustard seed
2 Tbs coarsely ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp freshly grated nutmeg
1/4 tsp ground cayenne pepper
1/4 tsp ground coriander

Directions
For the brine and beef:
Combine the 2 quarts of tap water, the kosher and curing salts, brown sugar and pickling spice in a large saucepan over high heat, stirring, until the salts have dissolved. Add the 2 quarts of ice water.

Pat the brisket dry with paper towels. Place the meat in a 2-gallon zip-top bag, then place the bag in a deep mixing bowl or stockpot. Pour the brine into the bag; seal, pressing out as much air as possible. The meat should be submerged. Refrigerate (in the brine) for 10 days.

Rinse the beef well, removing all trace of seasoning. Discard the brine. Blot dry the meat on paper towels.

For the rub:
Combine the bay leaves, garlic, mustard seed, black pepper, cinnamon, allspice, nutmeg, cayenne pepper and coriander in a small bowl. Rub the mixture all over the meat; place the meat in a (clean) 2-gallon zip-top bag and seal, pressing as much air out as possible. Place the bag in a baking dish and refrigerate for 1 week, turning the bag over once a day. Each day, you’ll notice that more liquid has leached from the meat.

On the day you wish to serve the beef, place the beef and all its accumulated juices in a large pot. Add as much water as needed to submerge the meat. Bring to a boil over high heat, then reduce the heat to medium; cover and cook for 3 hours, until fork-tender but not falling apart.

Drain the corned beef, place it on a cutting board and wait for at least 15 minutes before cutting it into 1/2-inch thick slices.

Servings: 8 - 10

Adapted from "My Irish Table: Recipes From the Homeland and Restaurant Eve" via the Washington Post

St. Patrick’s Day is just around the corner.  May the luck of the Irish be with you for our next product giveaway!  This American Metalcraft porcelain canister set is perfect for serving condiments or small appetizers. It includes lids, spoons and a serving tray making it a great addition to your spring and summer patio parties.

How to Enter

Like the entry post located on the Serv-U Facebook page at facebook.com/restaurantsupplies.
Rules: One entry per person. Contest begins on 3/12/2014 and ends at 11:59 pm (CDT) on 3/17/2014. Use of any robotic, automatic, programmed or similar entry method or more than one entry during the Promotion Period will void all entries and result in disqualification. Winners must respond within 48 hours to claim prize.

Eligibility: Prize winner must use their own Facebook account, be 18 years or older and must have a shipping address available (no P.O. boxes please) in the U.S. 48 contiguous states.

Random Drawing: Winner will be selected in a random drawing on 3/18/2014 from eligible likes of the contest entry post. Drawing will be conducted by Sponsor. Odds of winning will depend upon the number of eligible entries received. Winner will be notified via announcement post on Serv-U’s Facebook page. The return of any prize/prize notification as undeliverable may result in disqualification and an alternate winner will be selected. Winner must respond via Direct Message on Facebook within 48 hours to claim prize.

Winner Notification: Winner will be notified via announcement post on Serv-U’s Facebook page and will have 48 hours to respond to claim their prize.

The Fine Print: By entering sweepstakes, entrant accepts and agrees to these Official Rules and the decisions of Sponsor, which shall be final in all matters. By accepting prize, winner agrees to hold Promotion Parties, Facebook, their affiliates, directors, officers, employees and assigns harmless against any and all claims and liability arising out of use or redemption of prize or participation in the promotion. Acceptance also constitutes permission to the Promotion Parties to use winner’s name, likeness for marketing purposes without further compensation or right of approval, unless prohibited by law. Promotion Parties are not responsible for lost or late mail, or for technical, hardware or software malfunctions, lost or unavailable network connections, or failed, incorrect, inaccurate, incomplete, garbled or delayed electronic communications whether caused by the sender or by any of the equipment or programming associated with or utilized in this sweepstakes, or by any human error which may occur in the processing of the entries in this sweepstakes. If, in the Sponsor's opinion, there is any suspected evidence of tampering with any portion of the promotion, or if technical difficulties compromise the integrity of the promotion, the Sponsor reserves the right to modify or terminate the sweepstakes in a manner deemed reasonable by the Sponsor, in its sole discretion. In the event of termination, prize will be awarded from all entries received as of termination. In the event a dispute arises as to the identity of a potentially winning entrant, entries will be declared made by the authorized account holder of the e-mail address submitted at the time of registration. "Authorized account holder" is defined as the natural person who is assigned to an e-mail address by an Internet Access Provider, on-line service provider, or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.

SPONSOR: Serv-U Restaurant & Equipment Supply, Champaign, IL 61822. This sweepstakes is in no way sponsored, endorsed or administered by Facebook.

The restaurant industry is one of the most competitive industries in the business world today. Restaurants and bars open and shutter at an alarming rate in today’s economy, and business owners are continuously seeking creative ways to differentiate themselves from the competition. One way to capture the attention of your consumers is to create a customer loyalty program.

Before you begin the implementation of a customer loyalty program it is important to keep in mind that customer loyalty is founded first and foremost on great service, a personal greeting, and the tried and tested quality of your products. Providing your consumers with a personal, first-rate experience will go so much further in earning raving customer reviews than a loyalty program ever will.

A well designed customer loyalty program should serve as a way to reward your most loyal customers for frequently dining at your restaurant or bar. Below are a few reasons why a customer loyalty program may be beneficial to both you and your consumers.

Makes your customers feel valued
When done the right way, a customer loyalty program shows your returning customers that they are appreciated and can make them feel special for choosing to dine at your restaurant or bar.

Encourages returning customers
We know that repeat customers are imperative to the success of any restaurant or bar, so a customer loyalty program is a great way to reward your customers for returning.  Customers have so many dining options available to them, and knowing that they will be rewarded for patronizing your restaurant or bar might sway them to choose your establishment over the competition.

Attracts new customers
An effective and creative customer loyalty program should attract new customers to your restaurant or bar. Ensure that your incentive program has the features to increase referrals and build marketing lists for emails campaigns and company newsletters.

Learn more about your customers
By collecting information from the members of your customer loyalty program you can learn more about the individuals who frequent your restaurant or bar. Having a database of customer information can be a valuable marketing tool. When your customers sign up for your loyalty program it is an excellent opportunity for you to gain useful demographic information as well as their contact information.

With so many businesses offering customer loyalty programs you will want to find a way to differentiate your program from your competition. Before you implement a reward program it is important for you to do your research and really know your devoted customers. This is important because a loyalty program will only truly be successful if the value of the earned reward, either perceived or monetary, is deemed desirable by your most consumers. Below are few ideas on how to reward your most loyal consumers. 

Create a program specific to your consumer
Many industry experts agree that the success of customer loyalty programs lies in mobile technology, however not everyone has access to a Smartphone or the correct app to participate in certain programs. Therefore it is important to know your establishment’s demographic and anticipate what type of customer loyalty program would engage your consumer. A simple punch card will be ideal for some restaurants and bars. Other restaurants and bars will need to incorporate digital and social media aspects into their programs, in order to keep up with increasingly tech savvy consumers.

Match the reward to the concept
No matter how you choose to reward your customers, make sure that the reward makes sense. A formal, more expensive restaurant should offer rewards like a bottle of wine, a premier table or free valet-parking. A casual sports bar might offer rewards like a free t-shirt or exclusive access to gaming tables.

Offer an exclusive experience
While “freebies” are often a popular incentive choice for loyalty programs, they do not always appeal to everyone and can often de-value your restaurant or bar. So think of ways you can make your incentives and rewards as unique as your restaurant or bar. Experiential rewards are becoming an increasingly popular choice. For example, a restaurant or bar might host an exclusive tasting event for the patrons in their customer loyalty program. This type of experience builds community, helps your business stand out and gives customers a reason to keep coming back.

A loyalty program can work for just about any restaurant or bar, but only if the tools and rewards are carefully selected and implemented. As long as you keep your customers wants and needs at the forefront of your planning, your customer loyalty program is sure to be a success.

For many of your customers, now may be the Lenten season. This can mean a few things for your establishment; it's time to start prepping for any special Easter meals you have planned, and this may be the perfect opportunity to add more fish, seafood or vegetarian dishes to your menus. Some religious affiliations limit the consumption of meat during Lent, especially on Fridays, so a seasonal fish offering may help you draw in more customers. If your restaurant doesn't commonly serve fish or if you are not very familiar with preparing fish, here are some basic tips to consider before diving in.

The type of fish you select can be important for a few reasons. It is a good idea to consider how it will pair with your current menu offerings like side dishes, wines and beers. But the most important reason to be aware of the type of fish used in recipes is because, depending on availability of a particular kind, you can usually substitute another fish from the same category without seeing much difference in flavor. Categorizing fish can be done in a variety of ways but this list from Cooking Light does a nice job of differentiating the basic types.

Dark and oil rich: anchovies, bluefin tuna, grey mullet, herring, mackerel (Atlantic, Boston, or King), Salmon, farmed or King (Chinook), sardines, skipjack tuna
White, lean, and firm: Alaska pollock, catfish, grouper, haddock, Pacific cod, Pacific halibut, Pacific rockfish, Pacific sand dab & sole, striped bass (wild and hybrid), swordfish
Medium color and oil rich: amberjack, Arctic char, Coho salmon, Hawaiian kampachi, mahimahi, paddlefish, pompano, Sockeye Salmon, wahoo, yellowfin tuna
White, lean, and flaky: Atlantic croaker, black sea bass, branzino, flounder, rainbow smelt, red snapper, tilapia, rainbow trout, weakfish (sea trout), whiting
White, firm, and oil rich: Atlantic shad, albacore tuna, California white sea bass, Chilean sea bass, cobia, lake trout, lake whitefish, Pacific escolar, Pacific sablefish, white sturgeon

Choosing your preparation method also comes with a variety of options. Here are some tips from Bon Appetit for making perfectly crispy fish fillets, which will come in handy with our Pan Seared Halibut recipe below. Remember, fish that's sold with the skin on works best for this technique.

Use a Hot Pan
Use a heavy-bottomed pan and get it very hot by preheating it over medium-high for several minutes. The best type of pan to use is black steel, cast iron or stainless steel. Non-stick will work but it won't get the skin to brown and crisp as well.

Dry the Skin
Since you are most likely not using a non-stick pan, starting with a hot pan and a dried skin will help prevent sticking. Pat the skin with a paper towel before seasoning it. And remember to season the flip side of the fillet as well.

Coat with Oil
Make sure there’s an even coating of oil on the pan. It is best to use a neutral oil variety like Canola. The oil should be just smoking when you add the fish.

Press Once for Crisp Skin
Add the fish to the pan, skin side down. The fillet will contract and curve upwards. Take a flexible spatula, like a fish turner, and press for a few seconds until the fillet flattens out. This ensures the skin remains touching the pan and will give you crisp results.

Flip at the End
This part can be difficult, but trust me you have to just let the fish cook. Don’t mess with it. Don’t flip it back and forth. Only flip it gently once when you can see a nice golden brown color on the edge of the skin. It only needs a couple of minutes on the second side.

Now that we've covered some of the basics of working with fish, let's get cooking. This recipe will work well for all seasons and is full of bright, bold and unique flavors.

Pan Seared Halibut with Herbed Vegetable Ribbons and Couscous

Couscous Ingredients
2 c Water
1 c Couscous
1/2 c Sliced Almonds, toasted
1/2 c Sliced Dried Apricots
2 tsp Orange Juice
1 tsp Orange Zest
1/2 tsp Ground Ginger
1/2 tsp Ground Cumin
1 Cinnamon Stick
1 tsp Salt
1/4 c Chopped Parsley

Vegetable Ribbon Ingredients
2 Tbs Extra-virgin Olive Oil
1 Tbs Butter
1 Red Onion, sliced thinly
2 Zucchini, julienned
2 Yellow Squash, julienned
2 Red Peppers, julienned
2 Yellow Peppers, julienned
1/4 c Chopped Mixed Herbs, (chives, thyme, parsley, oregano)
1 tsp Salt
1/2 tsp White Pepper

Halibut Ingredients
1 Tbs Extra-virgin Olive Oil
1 tsp Salt
1/2 tsp White Pepper
4 to 6 (6-ounce) Pacific Halibut Fillets or Cod

Directions
In a 2 quart saucepan, bring the water to a boil. Combine the couscous, with the almonds, apricots, orange juice, orange zest, ginger, cumin, cinnamon and 1 teaspoon of the salt. Pour the water over the couscous, cover the bowl with plastic wrap. Let stand for 10 minutes. Remove the plastic wrap and fluff the couscous with a fork. Add parsley, toss to combine, then taste and adjust seasoning if necessary. Cover and set aside to keep warm while you prepare the fish and vegetables.

In a 12-inch skillet, heat 2 tablespoons of the olive oil and the butter. When the pan is hot add the red onion, saute for 3 minutes until tender; add the rest of the vegetables. Cook over high heat, tossing frequently, until the vegetables are crisp-tender, 5 to 7 minutes. Add the herbs, 1 teaspoon of the salt and 1/2 teaspoon of pepper. Toss to combine then set aside to keep warm while you cook the fish.

Season the halibut fillets on both sides with the remaining salt and pepper. In a 12-inch skillet, heat the remaining olive oil over medium-high heat. When the pan is hot, add the halibut fillets and cook until golden brown and fish flakes easily, about 3 minutes on each side.

Serve the fillets over the couscous and spread the vegetables around the plate. Serve immediately. This meal takes about 50 minutes to prepare and serves 4-6.

Recipe courtesy of foodnetwork.com http://www.foodnetwork.com/recipes/pan-seared-fish-pacific-halibut-or-cod-with-herbed-vegetable-ribbons-and-couscous-recipe.html

Meatball Ingredients
½ Medium Onion, minced
2 lbs. lean Ground Beef
1 lbs. lean Ground Pork
1 Medium White Idaho Potato, peeled and minced
1 Egg
1 tsp Salt
1 tsp Celery Salt
2 tsp Seasoned Salt
½ tsp Black Pepper
Vegetable Oil for browning

Gravy Ingredients
2 Large Yellow Onions, chopped
3 Beef Bouillon Cubes
1 tsp Salt
1 tsp Black Pepper

Meatball Instructions:
Mince the onion and 1 whole peeled potato.  It is critical to the texture to mince the potato into the smallest possible pieces; smaller than dice or chop.  I suggest using a quality chef knife rather than a food processor since most food processors will start to puree the potato under ¼” dice. In a large bowl combine minced onion, potato, salt, celery salt, seasoned salt, pepper and egg. 

Add the ground beef and ground pork to the onion/potato mixture.  I prefer to combine ground meat on a sheet pan.  I break my ground meat into ¼ lb. increments and place them on the pan.  Then I put the potato mix on top and fold the meat mixture into itself by hand.  This prevents an overworked product.  Transfer the mixture back to the bowl and form the meat balls. One of the best ways to ensure all the meatballs are of similar size is to use a measured disher to scoop each portion from the bowl. This also prevents over working and speeds up the rolling process. Loosely roll the meatball in your hands and place them on the sheet pan. You will want all your meatballs rolled out before you start frying. At this point you may also want to prep your gravy ingredients and preheat your oven to 350 degrees.

Brown meatballs over medium high heat in a little vegetable oil in a sauté pan.  If you use a non-stick pan you will need to reserve one or two meatballs and break them up for the “bits” used in the gravy.  Transfer the meatballs to a baking dish and reserve the grease and pan.

Gravy Instructions:

Dissolve 3 beef bouillon cubes in one cup of hot water. Deglaze the meatball pan with about 1” of the bouillon mixture.  If you used a non-stick pan, add in some of the reserved “bits” of meatball.  Add the chopped onions and brown.  Once browned add the remaining bouillon mixture, salt and pepper and simmer.  Mix about 2 Tbsp flour with 1 cup of warm water.  Slowly add flour slurry to the gravy while stirring and simmer until thickened.  Pour gravy over meatballs and bake at 350O for one hour.  Stir half way through baking.

Serve over mashed potatoes.  And cozy up with your authentic Norwegian dish in front of the latest Vikings episode.

Lefse Ingredients
10 lbs. potatoes, peeled
½ cup Butter
1/3 cup Heavy Cream
1 Tbsp Salt
1 Tbsp White Sugar
2 ½ Cups All-Purpose Flour

Lefse Instructions
Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature. Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness. Cook on a hot (400 degree) griddle, flipping once, until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve. Serve with butter and sugar or with lingonberry preserves.

Source: http://allrecipes.com/recipe/norwegian-lefse/

Or purchase lefse online at  http://www.norslandlefse.com/

I don’t know about you, but for all of us at Serv-U this winter is just dragging on and on. So to help boost your spirits, we thought we’d show a little love to our fans with a giveaway so bright and cheerful it’s bound to chase away those winter blues. This set of 4 paring knives from Victorinox is a great addition to any kitchen. Super sharp stainless steel blades tackle all your small cutting projects. While the ergonomic handles in pink, yellow, green and orange are great for designating a specific knife to a particular food type, or for just adding flair to your kitchen.

How to Enter

Step 1: Like the entry post located on the Serv-U Facebook page at facebook.com/restaurantsupplies.

Step 2: Share the entry post to your own Facebook page.

Step 3: Be sure to include set the permission level of your share to “public” so Serv-U can see that you’ve shared the post.

Rules: One entry per person. Contest begins on 2/17/2014 and ends at 11:59 pm (CST) on 2/24/2014. Use of any robotic, automatic, programmed or similar entry method or more than one entry during the Promotion Period will void all entries and result in disqualification. Winners must respond within 48 hours to claim prize.

Eligibility: Prize winner must use their own Facebook account, be 18 years or older and must have a shipping address available (no P.O. boxes please) in the U.S. 48 contiguous states.

Random Drawing: Winner will be selected in a random drawing on 2/25/2014 from eligible shares of the contest entry post. Drawing will be conducted by Sponsor. Odds of winning will depend upon the number of eligible entries received. Winners will be notified by direct message on Facebook. The return of any prize/prize notification as undeliverable may result in disqualification and an alternate winner will be selected. Winners will be notified via Facebook Direct Message to the account they are using to follow Servu-Online. Winner must respond via Direct Message on Facebook within 48 hours to claim prize.

Winner Notification: Winner will be notified via private message on Facebook and will have 48 hours to respond to claim their prize.

The Fine Print: By entering sweepstakes, entrant accepts and agrees to these Official Rules and the decisions of Sponsor, which shall be final in all matters. By accepting prize, winner agrees to hold Promotion Parties, Facebook, their affiliates, directors, officers, employees and assigns harmless against any and all claims and liability arising out of use or redemption of prize or participation in the promotion. Acceptance also constitutes permission to the Promotion Parties to use winner’s name, likeness for marketing purposes without further compensation or right of approval, unless prohibited by law. Promotion Parties are not responsible for lost or late mail, or for technical, hardware or software malfunctions, lost or unavailable network connections, or failed, incorrect, inaccurate, incomplete, garbled or delayed electronic communications whether caused by the sender or by any of the equipment or programming associated with or utilized in this sweepstakes, or by any human error which may occur in the processing of the entries in this sweepstakes. If, in the Sponsor's opinion, there is any suspected evidence of tampering with any portion of the promotion, or if technical difficulties compromise the integrity of the promotion, the Sponsor reserves the right to modify or terminate the sweepstakes in a manner deemed reasonable by the Sponsor, in its sole discretion. In the event of termination, prize will be awarded from all entries received as of termination. In the event a dispute arises as to the identity of a potentially winning entrant, entries will be declared made by the authorized account holder of the e-mail address submitted at the time of registration. "Authorized account holder" is defined as the natural person who is assigned to an e-mail address by an Internet Access Provider, on-line service provider, or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.

SPONSOR: Serv-U Restaurant & Equipment Supply, Champaign, IL 61822. This sweepstakes is in no way sponsored, endorsed or administered by Facebook.

While today you may be busy hoping cupid’s arrow flies straight to your loved one’s heart, don’t forget about your own ticker.  February is American Heart Month, meaning it’s a perfect time to think about the foods you chose to for yourself, your family and your customers.  Selecting the right foods is only half of the equation; careful consideration of your preparation methods and seasonings will also play a big role in how “heart-friendly” your cooking can be.

Here are some tips from the American Heart Association that could help you make your restaurant and home kitchen the go-to spot for heart healthy fare.

- Use “choice” or “select” grades of meat rather than “prime,” and cuts labeled “loin” and “round” usually have the least fat. Be sure to trim the remaining fat off the edges before cooking.

- With poultry, use the leaner light meat (breasts) instead of the fattier dark meat (legs and thighs), and be sure to remove the skin.

- Make recipes or egg dishes with egg whites, instead of egg yolks.  Substitute two egg whites for each egg yolk.

- Try low-fat or fat-free versions of milk, yogurt and cheese.

- Avoid using prepackaged seasoning mixes because they often contain a lot of salt.  Use fresh herbs whenever possible. Grind dried herbs with a mortar and pestle for the freshest and fullest flavor.

- Use vinegar or citrus juice as wonderful flavor enhancers – but add them at the last moment.  Vinegar is great on vegetables, such as greens; and citrus works well on fruits, such as melons.

- Use dry mustard for a zesty flavor when you’re cooking, or mix it with water to make a very sharp condiment.

- To add a little more “bite” to your dishes, add some fresh hot peppers.

- Use liquid vegetable oils or nonfat cooking sprays whenever possible. Canola oil, corn oil, olive oil, safflower oil, sesame oil, soybean oil and sunflower oil are the “healthiest” oil choices – but use them sparingly, because they contain 120 calories per tablespoon.

This list of heart-healthy foods from the Food Network offers some great suggestions for options that are full of nutrients and flavor.  While some of these foods may not be a staple in your pantry they are all easily attainable from your food purveyor or in most grocery stores.  Even if you start slowly by adding a few healthy side dishes to your menu, you will begin to position your establishment as a location where your customers can enjoy the dining out experience while maintaining their heart-healthy diet.

 - Foods high in magnesium like spinach, Swiss chard, sweet potatoes, quinoa and cashews.

 - Beans are a great source of fiber – so grabs some kidney, black, lima, navy, pinto or garbanzo beans and get cooking.

 - Here’s a good one: wine!  Actually a modest amount of any kind of alcohol can help decrease the risk of coronary heart disease.

- Milk is great because it is high in calcium and vitamin D.  Add it to smoothies, cereal and coffee to increase your intake.

- Fatty fish like salmon and tuna are packed with omega-3 fats, which help lower triglycerides (fat in your blood) and total cholesterol.

- Try snacking on some almonds. They help reduce the lousy LDL and total cholesterol, and can also help lower C-reactive protein, another risk factor for heart disease.

- Similar to beans, oats have soluble fiber, which helps reduce cholesterol. Don't forget about less common forms of oats like oat bran, oat flour and steel cut oats.

Fennel Crusted Pork with Roasted Root Vegetables
Let’s put some of these heart-healthy cooking tips and foods into action.  This recipe is loaded with flavor, and its hearty ingredients make it feel more like a comfort food than a health food.  Whether you are cooking this dish for your restaurant or at home, diners may be surprised to learn it only has 400 calories and 15 grams of fat per serving.  I think a spinach salad would pair quite nicely with this main course, but if you prefer to seek out other options you can find this recipe and 59 other heart-friendly choices here on Real Simple’s website. It serves 4 and requires only 25 minutes of hands-on time.

Ingredients
3/4 pound carrots, peeled and cut into 3-inch sticks
3/4 pound parsnips, peeled and cut into 3-inch sticks
1 medium red onion, cut into 1/2-inch wedges
2 tablespoons plus 2 teaspoons olive oil
kosher salt and black pepper
1 1 1/4-pound pork tenderloin
2 tablespoons fennel seeds, crushed
3/4 cup apple cider
2 teaspoons honey

Directions
Heat oven to 400° F. On a large rimmed baking sheet, toss the carrots, parsnips, onion, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 20 minutes.
 
Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper and coat with the fennel seeds. Heat the remaining 2 teaspoons of oil in a large skillet over medium-high heat. Cook the pork, turning occasionally, until browned on all sides, 6 to 8 minutes.

Transfer the pork to the baking sheet with the vegetables and roast until the pork is cooked through and the vegetables are tender, 16 to 20 minutes more. Let the pork rest for at least 5 minutes before slicing.

Meanwhile, wipe out the skillet, add the cider and honey, and whisk to combine. Boil until reduced by half, 4 to 6 minutes. Serve with the pork and vegetables.

Illness is awful. Whether it’s a seasonal allergy or a stomach virus going around your work or home, it is tough to be sick. Unfortunately, those kinds of sicknesses are most often unavoidable, no matter how careful you may be. There are, however, many preventable illnesses, especially when dealing with food. According to the Center for Disease Control, nearly 1 in 6 Americans get sick by consuming contaminated foods or beverages. There are many foodborne illnesses, but a lot of the sickness has to deal with cross-contamination, which is the transfer of microorganisms from one food or surface to another.

In a recent study, the CDC discovered that in nearly 62% of restaurants where workers used bare hands to handle raw beef, workers did not wash their hands after handling the meat. Also 40% of managers said they do not designate specific cutting boards for use with raw chicken. These are alarming statistics, especially considering the effect they may have on contaminating foods and making customers seriously ill. Reducing cross-contamination will take some additional time effort but it is well worth it in the overall success of your restaurant. Here are some tips on how to implement practices that will help keep your employees and customers safe.

Train Your Staff

- Develop standard operating procedures for preventing cross-contamination and train your staff on all the components. Regularly monitor that procedures are being followed and take corrective action when violations occur.
- Hang posters or signs throughout the kitchen and storage areas to help remind staff of proper procedures.  Posters that are multilingual or utilize images to convey messages may be most useful for quick reference.

Pay Attention to Personal Hygiene

- Proper hand washing techniques are vital.  Hands must be washed after touching any potential contaminant (using the restroom, prepping raw meats, receiving food shipments, handling currency). Single-use paper towels should also be readily available for hand drying; there should be absolutely no drying of hands on clothes or aprons.
- Correct use of disposable gloves is also critical in preventing cross contamination.  Glove use is not a replacement for proper hand washing.
- Maintain clean work attire.  Change dirty aprons frequently and wash all clothing in hot wash cycle.
- Report illness, accidents and keep wounds clean and covered.

Clean & Sanitize

- Clean and sanitize all preparation areas and equipment immediately after use and in between the prepping of different food types.
- Replace cracked, warped or grooved cutting boards; damaged areas can harbor bacteria.
- Sanitize thermometer probes between uses.
- Ensure the final rinse on your warewashing equipment is at the proper temperature to provide adequate sanitation.
- Clean and sanitize refrigerator, freezer and walk-in handles regularly.
- Use each sink in your kitchen only for its specific intended purpose.

Use Separate Equipment

-   The ideal food preparation procedure for avoiding cross contamination utilizes separate utensils, surfaces and equipment for each product type. Color coded cutting boards, cutlery and utensils help to clearly define the intended application for different kitchen items.
- If color coded or separate food preparation tools are not a viable option then different food types should be prepped at different times. Prep surfaces and equipment must be cleaned and sanitized between food types and immediately after use.
- Using separate prep zones for different product types can also help eliminate cross contamination.

Be Careful with Food Preparation

- When defrosting meats make sure the item is fully thawed before cooking to ensure it cooks completely. Make sure thawing takes place in the proper area and that the product moves through the temperature danger zones in a safe time frame. Beware of any juices that may leak onto other foods. To avoid contamination from meat juices, use a tray or bowl under the thawing container to catch spills.
- Marinating meats should be done in the refrigerator and should also utilize a tray or bowl under the marinating container to prevent spills from leaking onto other foods. Do not reuse the marinade or use it for cooking unless it is boiled first.
- Wash all fruits and vegetables with clean running water to remove dirt and pesticides. Keep cut fruit and vegetables refrigerated to inhibit the growth of bacteria and prevent spoilage.

Organize and Maintain Storage Areas

- Organize walk-in coolers and refrigerators properly in the following order to keep foods from contaminating each other.

• Top Shelf
  -- Cooked/ready-to-serve foods
  -- Whole Fish – 145 degree internal cook temperature
  -- Whole Meats – 145 degree internal cook temperature
  -- Ground Beef – 155 degree internal cook temperature
• Bottom Shelf 
  -- Poultry – 165 degree internal cook temperature

- Make sure foods are at the proper temperature when they are delivered and transfer them to the correct storage areas immediately. Inspect shipments for damaged or spoiled foods.
- Regularly check cooler and freezer temperatures to ensure they are operating properly.
- Cover and label all foods when putting them into storage.
- Keep food at least 6” off the floor.
- Do not set cardboard food boxes on countertops.

Practice Sanitary Serving

- Always use clean serving dishes. Never serve food on plates that have been used for cutting or have come in contact with raw meats. Store serving plates in a clean area that is away from possible contaminants.
- Always use dedicated cloths and sanitizer for cleaning dining tables and change sanitizing solution regularly.

Though it does take concerted effort, taking a proactive standpoint on food safety is imperative because cross-contamination is a serious threat at any stage. These efforts should be enforced throughout the workplace because there is a risk of jeopardizing the health of not only the public, but the staff as well. Great word of mouth and employee safety are essential to the foodservice industry. Having a customer or staff member become sick could be detrimental to business. If everyone cooperates to take the necessary precautions, reducing the risk of illness can be a success.

Valentine’s Day can be immensely profitable for businesses that have any association with the holiday. In a study conducted by the Retail Advertising and Marketing Association it was discovered that more than $13 billion is spent a year worldwide on Valentine’s Day. With that in mind, wouldn’t you want your establishment to be an attractive dining option on February 14? Offering a special Valentine’s Day menu is a great way to entice customers to spend their romantic evening at your restaurant.  Below, we have included some recipes that we hope will win over your customers’ hearts. Or if you prefer to make your dinner a little more intimate in the confines of your own home, these dishes are sure to make your Valentine feel very special.

Appetizer – Tangy Shrimp Skewers
Shrimp is always a great option for lunch, dinner or for a snack, but we like it best as an appetizer. This tangy shrimp skewer recipe from Culinary.net will start your customers’ or your loved one’s Valentine’s Day meal deliciously. It includes fresh components such as tomatoes, olives, basil, Caesar dressing and mozzarella that will mesh together with the shrimp perfectly for an ideal beginning to a memorable meal. The ingredients can be purchased during a quick visit to the grocery store if you don’t have them already. At only 25 minutes of prep time, putting this appetizer together won’t keep you from focusing on the rest of the meal. This recipe makes 48 large skewers.

Ingredients
1 ½ pounds cooked medium shrimp with tails intact
2 pints cherry tomatoes
1 7 ounce jar stuffed olives, drained, or 1 6 ounce can pitted olives, drained
1 cup light Caesar salad dressing
8 ounces of brick smoked mozzarella cheese
48 small basil leaves (or 24 large basil leaves, halved)
48 4” long cocktail picks

Directions
In large bowl, combine shrimp, tomatoes, olives and dressing, tossing well. (At this point, mixture may be covered and refrigerated up to 24 hours). Cut cheese into ½” cubes. Skewer 1 olive, 1 shrimp, 1 cube cheese, 1 basil leaf and 1 tomato on each cocktail skewer. Arrange on serving platter. (May be covered and refrigerated up to 2 hours before serving.)

Source: http://www.culinary.net/recipes/RecipeDetail.aspx?ID=4573&CourseName=Appetizers&CourseID=1

Drink – Pomegranate-Champagne Punch
If you’re making this drink at your restaurant and have a full-service bar, you should have everything you need already at your fingertips. If you’re preparing it at home or don’t have the ingredients, it will take a special trip to the liquor store. The simple preparation and end result of flavor are a delicious treat. Martha Stewart’s recipe makes one large batch. It is suggested to be served in champagne flutes.

Ingredients
1 ½ cups pomegranate juice
1 cup pear nectar
¼ cup orange-flavored liqueur, such as Grand Marnier
1 bottle (750 ml) Champagne

Directions
In a large pitcher, combine pomegranate juice, pear nectar, and orange-flavored liqueur. Slowly add Champagne. Serve over ice.

Source: http://www.marthastewart.com/332824/pomegranate-champagne-punch

Dinner – Gorgonzola Stuffed Chicken Breast
Cheese and meat are awesome. Cheese IN meat is even better, especially with bacon. This dish from AllRecipes.com features mouthwatering gorgonzola crumbles along with juicy chicken breast and applewood smoked bacon that brings the entrée together quite nicely. It also includes ingredients bursting with flavor such as shallots, garlic, and parsley. All of the ingredients are easily accessible, if they’re not in your commercial or home kitchen already. With 20 minutes prep time and 35 minutes of cooking, it is a fairly simple, yet impressive entree. This recipe serves two.

Ingredients
2 skinless, boneless chicken breast halves
¼ cup crumbled gorgonzola cheese
2 tablespoons minced fresh parsley
2 tablespoons minced shallots
1 clove garlic, minced
4 thick slices of applewood smoked bacon
Salt and black pepper to taste

Directions
Preheat oven to 375°F. Spray an 8” x 8” baking dish with cooking spray. Then, using a sharp knife cut a slit into the thick side of each chicken breast about 2” long and 1 ½” deep. Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish. Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165°F.

Source: http://allrecipes.com/Recipe/Gorgonzola-Stuffed-Chicken-Breasts-Wrapped-in-Bacon/Detail.aspx?evt19=1

Dessert – Spiced Chocolate-Pistachio Cookies
Pistachios are delicious as is, but add them to chocolate, and you have a winning combination. This recipe from Midwest Living for heart shaped, spiced chocolate-pistachio cookies will be an ideal way to round out your already robustly flavored meal. They require a little bit of prep and a couple hours of cooling before going into your oven for 10-12 minutes. This recipe makes 24 cookies.

Ingredients
¾ cup butter, softened
1 1/3 cups all-purpose flour
½ cup packed brown sugar
¼ cup unsweetened cocoa powder
½ teaspoon chili powder
½ teaspoon ground cinnamon
¾ cup miniature semisweet chocolate pieces
½ cup semisweet chocolate pieces 
1 teaspoon shortening
½ cup finely chopped pistachios

Directions
In a large bowl, beat butter with an electric mixer on medium to high speed about 30 seconds. Add about half of the flour, the brown sugar, cocoa powder, chili powder and cinnamon. Beat until combined. Stir in the remaining flour. Stir in the ¾ cup chocolate pieces. Wrap and chill dough for 1-2 hours until easy to handle. On a lightly floured surface roll dough 1/4-inch thick. Cut cookies with a 2 ½ inch cutter (Heart-shaped if you’d like). Reroll as necessary. Place 2 inches apart on ungreased cookie sheets.

Bake in a 325ºF oven for 10-12 minutes or until edges are set and tops appear dry. Let stand on cookie sheets 2 minutes before transferring to wire racks to cool completely. In a small saucepan, melt the ½ cup chocolate and shortening over low heat, stirring occasionally. On the counter, set a wire rack over a large sheet of waxed paper. Dip edges or one half of each cookie in melted chocolate (or drizzle chocolate over cookie). Let excess chocolate drip off; roll edges in pistachios or sprinkle pistachios over chocolate. Leave cookies on wire racks until chocolate sets.

Source: http://www.midwestliving.com/recipe/spiced-chocolate-pistachio-cookies-1/

Frying may seem like a simple process. All you do is put uncooked or frozen food in hot oil and a few minutes later it is cooked. However, there are actually many processes happening in the tank of your fryer. Possibly more than you ever imagined. In a previous blog post, we discussed the types of fryers commonly used in commercial applications. And in this continuation of our frying series, we’ll take a look at the science happening in these fryers and how these processes can impact the flavor and nutrition content of the food you serve.

Essentially, any type of cooking that uses hot fat (oil) is considered frying; the variable is the amount of oil used. When the item is completely submerged in cooking oil it is called “deep-frying”, when the oil only comes partially up the side of the item it is considered “pan frying”, and finally, cooking in a pan with only a little oil is called “sautéing” or “stir frying”. Regardless of the specific frying method you use, you’re always looking for a consistent end result and that delicious golden brown crunch with a moist interior. What’s happening in your frying oil are many Maillard reactions which cause the sugars and proteins to break down, browning the exterior of foods while keeping the inside moist. The surface will dehydrate, creating the crispiness that is a staple of fried foods. The heat from the oil, which is typically between 350ºF-425ºF, rearranges the proteins and simple sugars found in the food item into a series of rings to begin the process. After that is done, the proteins and sugars combine to form hundreds of unique molecules that give the exterior its golden brown color.

Frying is an ideal cooking method for foodservice because it is highly efficient.  The properties of oil allow for this speed in two ways: because the food is submerged, the oil is able to bring heat to all the nooks on the food’s surface, no matter how big or small they may be, and oil transfers and holds heat better than air and water. Oil will also never boil, even when nearly double the boiling temperature of water’s 212ºF which allows you to heat your fry tanks to very high temperatures.  It is this high temperature that causes the steam release from the food.  This release of steam helps to keep oil from penetrating the food’s surface.  The steam also cools the surrounding oil and creates flavor while it lets heat enter the center of the food without burning the exterior.

While frying is often viewed as an unhealthy cooking method, this is not always true. There are a multitude of factors that go into making fried foods high in saturated fats and calories, and they’re all potentially avoidable. The first thing is to know the proper temperature to keep the oil, which will depend on what kind of oil it is. Use the chart below to determine the best temperature range for your specific oil. Letting the oil get too hot will cause it to smoke. When the oil reaches its smoke point, it will emit a burning smell and start releasing a rather large amount of smoke. When the oil gets too hot, the food’s surface will burn before the interior ever cooks through. Conversely, oil that is too cool will cause excess oil absorption during frying. Low oil temperatures mean the crispy crust caused from the steam escape will have a difficult time materializing.  This crust is the main component that blocks excess oil absorption. So without it, or with a delayed formation, oil will penetrate the food, adding grease and fat.

Here are the smoke points of the most common types of oils or fats used in commercial and home settings. Remember that it may slightly vary depending upon the brand of oil or fat used

Another component to proper frying and oil temperature is your fryer’s recovery time. It is important if you have abundant frying needs to invest in a good commercial fryer for your establishment that holds accurate temperatures. Some fryers guarantee accuracy within a couple of degrees, while lower quality fryers may have variations of actual temperature of around 20 degrees. After reading up to this point, you can see the sort of problems inaccuracy would pose for your high volume frying. It is also important to make sure to not overcrowd the pot, regardless of how big or small it may be. That could alter the temperature of the oil or keep each food item from receiving the proper amount of heat, which will result in burnt or undercooked, greasy food. The few minutes extra that it takes to make a separate batch are well worth a proper finished product. It is also far less time consuming and more cost effective than having to throw away inedible food.  

Something else to take into consideration when trying to keep your frying healthy is the cleanliness of the oil. We will go in depth with how to clean certain commercial fryers in future posts but here is a general overview. While the manner in which you clean a gas tube fryer will differ from an open pot, you’re trying to essentially do the same thing. You want to rid the oil and frypot of debris from breading and batters as often as possible. When small and difficult to remove debris builds up, it will burn rather quickly. The burnt debris will alter the nature of the oil with an odd flavor that will taint your food.

Though you can fry items like mozzarella sticks or chicken fingers in a matter of minutes, the process is anything but elementary. Making yourself and your staff aware of the science of frying will keep your food at its optimal taste level while making it as healthy as it can be. As modern developments in the restaurant industry have shown us, people are looking for healthful foods now more than ever. Exposing your customers to the deliciousness of your fried fare without the additional fats and grease could prove to be quite profitable to your establishment.

With the holiday season over and the winter season lingering on, you may find that your patronage has tapered off a bit. It is certainly understandable, with the temperatures below freezing many people won’t venture outside their homes willingly. If you have delivery services, however, your business may be staying consistent. People still want your delicious fare in the comfort and warmth of their own home. Furthermore, businesses are throwing a variety of holiday or other parties, which can help those establishments that offer catering.

Delivery and catering are both profitable enterprises that extend your restaurant’s reach and are great for introducing new people to your offerings. Make sure your patronage is presented with the same quality and cleanliness that you employ in your brick and mortar establishment. Here are some tips via the ServSafe Essentials guide for sanitary delivery and catering procedures.

Delivery
I don’t need to stress how awesome delivery is. Getting top quality food at your doorstep is a thing of beauty. That is, of course, if it lives up to the expectations you have. It doesn’t matter if you’re a frequent customer or are trying a place out for the first time: getting cold, soggy or misshapen food will discourage you from ordering delivery from that establishment in the future. When delivering food, there are a few things to keep in mind. The first step in keeping delivery food fresh is placing it in a durable, insulated food container such as a hot bag. If the food is meant to be delivered warm, the bag should keep the food at 135ºF or higher, and if cold, 41ºF or lower. Your delivery bags or containers should be sectioned off so that food items do not mix, leak, or spill on one another. Regularly clean the inside of the food bag or container as well.

Speaking of cleanliness, what is the condition of your deliverer’s vehicle? Make sure their car is cleaned regularly, especially the passenger’s side of the car where the food tends to be kept during delivery. It should go without saying, but your deliverer should maintain good hygiene, too. If at all possible, do regular temperature checks of food on delivery to ensure they’re staying warm. A good idea would be to place a thermometer in the bag and have your driver check it upon arrival to the customer’s home or business. If your employee finds that the container is not holding proper temperature, examine it for holes or leaks and repair or replace when they are discovered. You may want to evaluate your delivery zones as well to ensure your driver is not travelling too far. Many establishments implement a 5 mile radius delivery zone.

Catering
There are multiple facets of catering, but all of them provide one purpose: bringing delicious food to a large group of people away from your establishment. Those who cater often bring already prepared food to a business, church or banquet’s site or they cook the food there in a mobile or temporary unit or in the kitchen at the site. Regardless of how your business does catering, there are some guidelines you should adhere by. Always have safe, clean drinking water available for cooking, dishwashing, hand washing and to clean dining or serving tables. Your catering crew must always make sure that adequate power is available for cooking and holding equipment. Faulty power could shut off your equipment and thus render your catering useless when the food spoils. Make sure to use insulated, sealed containers to hold potentially hazardous foods such as raw meat and dairy. Beef, pork and poultry should be wrapped thoroughly and placed on ice. Milk and dairy products should be transported in a clean and refrigerated vehicle.

If you’re going to serve cold food at your catering event, do so in containers on ice or in cold, gel filled containers. Failing to do so could put your cold food in the “danger zone” contamination temperature. When storing food, make sure raw food and already prepared items are stored separately in sealed, leak-free containers. For serving purposes, always provide your customers with single-use items such as disposable flatware, plates and cups. Every time your customer returns to the serving line, they should receive new, disposable items. Put garbage and disposal containers far from the food prep and serving areas. If leftovers are given to the customer, you should provide proper instructions on how to handle and re-prepare the food, as well as a “throw out” date. Make sure all of this information is properly labeled on the food container.

Delivery and catering can be immensely profitable for foodservice operations of all sorts. Follow these practices and your customers will receive the same quality food as they would dining within the confines of your establishment.

Meatloaf has been around much longer than you might think. Though your great aunt Sally may claim to have made the first meatloaf ever, she might be hyperbolizing just a bit. It was popularized in the United States around the 1940s, but its origins may be from sometime during the Roman Empire. A meatloaf like recipe was found in Apicius, a Roman cookbook which was written in the 4th or 5th century. While meatloaf has seemingly been around for eons, it has taken on new forms in the last decade or so and has become more than a red meat entree. One of my favorite meatloaf recipes is ground turkey based, making it leaner, but without sacrificing flavor. We featured the versatility of ground turkey in a previous blog and talked about how it could be used for a variety of items including skillets, burgers and meatballs. I have made many dishes involving ground turkey, but the turkey meatloaf is by far my favorite to cook. It is juicy, filling, and explodes with flavor from ingredients such as barbecue sauce, onions, and garlic.

I altered this recipe a bit from one I found on Food.com to meet my liking. The main difference is the substitution of barbecue sauce for ketchup. As un-American as it may seem, I’m just not a fan of ketchup. My meatloaf version will prepare two servings, which is great at home for you and a family member. It is also a great item to include on your menu as an entrée to share, or the recipe can be increased if you prefer to serve slices or make smaller individual loaves. The great thing about cooking with ground turkey is that it is lean, so a hearty helping isn’t as bad for you as making a beef or pork version.

I like to serve my turkey meatloaf with either mashed potatoes or green beans. They both complement the fresh flavor of the entrée quite well. Also, keep in mind that not all ovens are created equally, so check on it periodically while it’s cooking and use an oven thermometer to check oven temperatures. These ingredients are pretty easy to attain during a routine visit to the grocery store. While many ground turkey packages are 1 pound, you’ll use a ½ pound in this recipe. I have made a 1 pound loaf and doubled the ingredients for a bigger crowd, as you can see through the photos. If you choose to make a ½ pound version, use the remaining turkey within a couple days. Try out some of these recipes from the Six Sisters’ Stuff blog.

Ingredients
1 tablespoon butter or margarine
½ cup of onion, chopped
1 ½ cloves of garlic, minced
½ pound ground turkey (I prefer extra lean. It is tastier and much better for you.)
¼ cup bread crumbs
½ egg (I use the egg white.)
1/3 cup barbecue sauce or ketchup
1 teaspoon teriyaki sauce (The Food.com recipe calls for Worcestershire sauce.)
1/3 teaspoon salt
¼ teaspoon black pepper

Directions
After locating all your ingredients, the first thing you’re going to want to do is melt your tablespoon of butter or margarine in a skillet. The smaller the skillet the better off you will be, since you’re only going to prepare the onions and garlic in it. While sauteeing the onions and garlic in the margarine, make sure to stir occasionally so that they all receive adequate heat. Do this for about 5 minutes or until the onions become translucent. After you’re done with them, set them in a bowl to cool for another 5 minutes. At this time, preheat your oven to 350ºF.

While the onion/garlic mixture is cooling, combine the ground turkey, bread crumbs, egg, ¼ cup of the barbecue sauce (you’ll use the rest later), teriyaki sauce, salt, and pepper and mix them all together. If you find that it isn’t as thick as you’d like it to be, add a little more bread crumbs. After the onion and garlic mixture has cooled, add it to the meat mixture and mix a bit more. Remove meat mixture from the bowl and press it into a loaf shape. I cook my meatloaf on a baking sheet, because I prefer crispier edges. You can also use a loaf pan if you like juicier exterior. Spread the remaining barbecue sauce or ketchup on top of the loaf before putting it into the oven.

Bake the loaf in your oven at 350ºF for about 25 minutes. As I mentioned before, not all ovens operate exactly the same, so keep an eye on it during baking. A great way to monitor its cooking is with a meat thermometer. Once the loaf has an internal temperature of 165ºF, it is finished. When you find that it is done, remove the meatloaf from the oven and let it sit for 5 minutes to cool before serving. Most importantly, enjoy!

The speed, convenience and simplicity of fryers are seldom rivaled by other pieces of cooking equipment. And while the fryer may not be the primary piece of cooking equipment in your establishment, it most likely plays an important role. Choosing the proper fryer for your needs depends on a wide array of variables. Once you’ve found the right one, you will open up your bar or restaurant to countless easy prep menu options that are relatively inexpensive people pleasers. In this blog, we’ll take a look at some of the most common types of fryers and their purposes. In future posts, we will examine these fryers individually and go over some very important cleaning and maintenance tips.

Countertop Fryer
The countertop fryer is important for a few reasons. The first thing that comes to mind is its space saving qualities. Countertop fryers are compact and can fit on most equipment stands which make them suitable for kitchens with limited space. They are also important for places that serve fried food, but in limited amounts, such as a bar that with a small selection of appetizers or a concession stand. If your operation serves a high volume of fried foods with great regularity then a bigger fryer is a better idea.

Countertop fryers are great for preparing small, less breaded items like mozzarella sticks, French fries and onion rings. They will typically range in capacity from 10 to 40 pounds, but there are some available outside those sizes. Because they are used for lighter applications and don’t require as much energy to heat the smaller quantity of oil, they typically are electric powered. There are gas powered options available if electric will not meet your needs. The best way to size any fryer is by using its fries per hour capacity.  Surpassing the weight limit per hour could pose possible problems for the unit in the future and prevent you from serving your customers in a timely manner.

Gas Tube Fryer
As evident by its name, the gas tube fryer is gas powered and requires minimal electrical hook up. It is much more applicable for high volume frying purposes. Most gas tube unit capacities range in size from 40 to 80 pounds and are often called floor fryers as they are stand-alone and do not require an equipment stand. As expected, the tank capacity will have a direct impact on frying production. Just like countertop fryers, there are some floor fryers that can come in smaller or larger sizes outside of the typical capacity range. What sets a gas tube fryer apart from others is its method of heating the oil. The heat comes via the tubes, which are deep inside the bottom of the vat. It has wide sediment collection zones at the bottom, which allows food particles to settle and lets the fryer take on a large amount of items at a time.

The bigger sediment zone makes it much easier to fry highly breaded food such as fish or chicken wings, as well as fries, onion rings, or mozzarella sticks. Specialty foods such as tempura or unorthodox items like candy bars aren’t suggested to be fried in a gas tube unit. Another benefit of the heating element being at the bottom of the fry pot is a more efficient heat transfer. It also allows for quicker recovery time (the temperature should be at or around 300ºF) between frying cycles. Of course, there are many factors that determine the cost of a gas tube fryer such as manufacturer, quality, capacity, and construction materials. The prices of gas tube and open-pot units are fairly similar, so pay more attention to the functionality, breading content of your foods, and set up of your kitchen when choosing a fryer. As we will elaborate on in a future blog post, cleaning a gas tube fryer can be arduous because the tubes are immersed deep in the pot and can trap food particles.

Gas Open-Pot Fryer
The design of the open-pot fryer allows for frying versatility involving a variety of food items. It is, however, not ideal for heavily breaded and thicker items that the gas tube unit may take on more easily and efficiently. The small sediment zone, thanks to its exterior heating method, does not provide an adequate place for heavy breading to settle. It is also suggested that open-pot units be used in lighter frying tasks than one would typically produce in a tube-type fryer. The open-pot fryer is great for preparing items taken right out of the freezer such as corn dogs, onion rings and hash browns. While the open-pot fryer is available in gas or electric power, it is much more common to see a gas operated unit. It is also considered a floor fryer as it stands alone.

One of the benefits of an open-pot fryer is its easy cleaning, and subsequently, easy operation. There are no heating elements on the inside of the fry pot, which means that no food particles will build up in hard to reach areas. A cleaner pot translates into easy to see operation which produces fresher, better tasting food. Much like the gas tube units, most open-pot fryers range in capacity sizes from 40 to 80 pounds. Even if you get a large unit, it is still wise to not overload the fryer. If you’re looking to fry specialty items such as candy bars or onion radishes, a flat bottom fryer is probably your best option.

Selecting the best type of fryer for your unique needs will have a very strong impact on the flavor and quality of your fried menu items.  As noted early, a properly functioning and accurately sized fryer will help you avoid overly greasy results and will allow you to much more efficiently run your operation and satisfy your customers.

Many of us have “go-to” cooking options in our establishments and homes that we can make with our eyes closed. They will satisfy our customers and family every single time, which is why we keep them around for so long. While those are great, they may get a bit tiresome after a while. More importantly, they could be packed full of fat and unwarranted calories. Pork chops, steaks, bacon, and sausage are all delicious, but they could keep us from reaching our health goals. Though all those meal centerpieces aren’t particularly lean, they can still be used in our cuisine from time to time.

I’ve learned to bypass many fatty proteins as much as possible when putting together a delicious dinner or weekend lunch. While it can be difficult from time to time, I’ve found a versatile option that I love cooking with a couple times a week: ground turkey. It doesn’t sound particularly exciting, but it is delicious, fairly healthy, and can be used in a variety of dishes as replacements or in original meal ideas. It can also be a great way to introduce your customers to a healthier alternative in your cuisine. More customers are looking for diet friendly options when they dine out. A dish consisting of ground turkey could be the answer to their healthier requests. There are many reasons to incorporate ground turkey into your cooking. Here are a few things to consider when conducting your food ordering or grocery shopping.

Regular ground turkey is about 85% in leanness and contains some dark meat. The leaner it is, the healthier it is, of course. As is turns out, beef or pork with a 90% lean rate is lower in fat than any turkey under 90%, so spend the little extra if you can. While the price of ground turkey may be more expensive than ground beef or pork, it really depends on what quality it is, where you buy it from, and when you buy it. Check your local grocery store’s flyers periodically for deals on ground turkey breast. It happens more frequently than you might imagine. Organic ground turkey options are preferred, as they do not implement any antibiotics found in many conventional ground turkey packages. No matter which sort of ground turkey you choose to purchase, you will be receiving a substantial amount of protein. Protein increases strength and helps build muscles and bones, which will certainly help in your goal of being a healthier you.

Cooking with turkey is pretty simple. I am a novice home cook, but I’ve made several attempts to become better and stretch out my range in the kitchen. Turkey has helped a lot with that. In addition to the fact that it is lean and high in protein, it is also easy to judge when it is completely cooked with the naked eye. Whether you bake it, sauté it, or pan fry it, it is fairly simple to identify when it is ready for serving. In its raw form, it is lighter in color than raw beef and pork, and when it is cooked, it turns a golden brown. It’s almost like baking bread or cookies. You know when you know. As with all other meats, to help ensure it is cooked to perfection, simply cut in the middle and take a look at it. If you have a thermometer, check the turkey to make sure it is at 165ºF, which is the safe serving temperature. That is always the best way to make sure it is prepared properly. A seasoned restaurant cook will have no problem cooking with ground turkey and will perfect it over time.

As I mention previously, ground turkey is versatile. I use it in many conventional meals. While it may seem as if it’s just a substitution, it can often be the star of a new meal as well. Since it is less fatty, it doesn’t stick together as well as beef or pork. I suggest using bread crumbs when applicable. It adds some great taste and substantiates the turkey a little more. I also tend to add a lot of garlic as well. To me, garlic goes well with any dish, and its zest brings out the clean and lean flavor of turkey. Ground turkey works great in pasta with either tomato or Alfredo sauces and it is great for tacos. It absorbs the taco seasoning well and can be doctored to your liking. Turkey burgers have become a popular option for restaurants and home cooks during the past few years, and it’s easy to see why: they are delicious and can be customized easily.

While you can buy frozen turkey burgers at the store, they are typically lower in fat and more flavorful when you prepare the patties yourself. I load mine with onions and bread crumbs, to again, help it stick together. I’ve also just ventured into a turkey variation of an old favorite in meatloaf. I was pleased with the outcome of that as well. It provides you with the heartiness you’ve come to expect with meatloaf but with a more refreshing taste. I’ve never been a big fan of chili, but I’ve come to love it when it is prepared with turkey. Another great option for ground turkey is a casserole. My variation has a lot of cheese and potatoes. These items are easy to make and provide your customers with new, healthier dining options. That will surely excite them.

Turkey isn’t for everyone. Many people have poultry allergies or just aren’t a fan of the taste at all. But many customers and family members are looking for delicious ways to keep up with their diets. You’d be surprised at the options it provides for your meals in your establishment and home. In some cases, it can mimic beef, pork, or chicken and in many others, it is the centerpiece to the meal. Do your research if you’re not too familiar with cooking turkey and don’t be afraid to experiment. It is how I’ve come to love cooking with ground turkey.  If you need more inspiration, look for our upcoming ground turkey recipe blog.

The Super Bowl is coming up, and unless you’re one of the lucky ones, your team was probably eliminated a long time ago. The beauty of football is that whether you’re watching your favorite team or not, there are usually a few delicious snacks are involved. No matter who is playing, the Super Bowl is always one of my favorite American holidays. Here are some fantastic finger foods and appetizers that will make your Super Bowl party guests so happy they’ll probably give you a Gatorade shower.

Bacon Wrapped Water Chestnuts
The first time I ever had this unbelievably delectable snack was on a Super Bowl Sunday many years ago. Since then, my aunt has made it for birthday parties, holiday celebrations and a few other special occasions, but it will always remind of football. After you make it this season, I bet it’ll do the same for you. It’s a rather simple recipe involving an unlikely pairing of bacon and water chestnuts. Besides the water chestnuts, you probably have all these items in your home as you read this. This recipe from AllRecipes.com calls for about 15 minutes of prep time with about 45 minutes of cooking. Not bad for something that will make a long lasting impression on your taste buds. This recipe makes 18 servings.

Ingredients
1 cup ketchup
1 cup brown sugar
1 teaspoon Worcestershire sauce
16 ounces sliced bacon
2 8-ounce cans of water chestnuts, drained.

Directions
Preheat oven to 350ºF. In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts. Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks and place in a 9” x 13” pan. Bake in preheated oven until bacon is completely cooked, for about 45 to 50 minutes.

Source: http://allrecipes.com/recipe/bacon-wrapped-water-chestnuts-ii-2/

Pizza Bites
The combination of pizza and football is phenomenal. Add beer to the equation and you’ve got an ideal Sunday. But let’s face it; there are probably dozens of other people in your city who had the great idea of ordering pizza before or during the game. Let them battle their hunger while waiting for the delivery driver to come around. It’s going to take a lot longer than it usually does. Make your own pizza treat at home, and while you’re at it, switch it up a bit. These bites are an easy, inexpensive appetizer that will satisfy your pizza cravings. Save the delivery fee and tip for yourself! This recipe from Annies-Eats.com makes about 20-24 bites.

Ingredients
½ batch pizza dough (enough for 1 pizza)
4 ounces mozzarella cheese, cubed (about 20-24 pieces)
1 package of sliced pepperoni

For the topping:
Olive oil
Italian seasoning
Grated parmesan cheese

Directions
Preheat the oven to 400ºF. Lightly grease a 9” pie plate or cake pan. Divide the pizza dough into 20-24 roughly equal sized pieces. Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni. Pull the edges of the dough around the fillings and pinch closed. Please seam-side down in the baking dish. Repeat with the remaining dough pieces. Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning and grated parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm, with dipping sauce as desired.

Source: http://www.annies-eats.com/2010/02/01/pizza-bites/

Buffalo Chicken Dip
You’ve probably had buffalo chicken on pizzas and sandwiches, and if you’re like me, you’ve loved it in both forms. This dip takes buffalo chicken flavor to the next level. It has become a favorite in my home during the football season and more recently, during the holidays. This recipe from Food.com calls for baguettes as the dipping item, but we’ve always used tortilla chips. Carrots and celery sticks would probably work just as well. The dip is easy to make and requires just five easily attainable ingredients (outside of the chips or baguette). This slow cooker recipe makes 20 servings and takes just about 20 minutes of prep and cook time combined.

Ingredients
2 10-ounce cans chicken
2 8-ounce packets of cream cheese
¾ cup hot sauce
1 cup ranch dressing
2 cups mild cheddar cheese
2 baguette loaves (or whatever you may choose)

Directions
Drain canned chicken and put in medium sauce pan. Add hot sauce and cook on medium until heated throughout. Add cream cheese and stir until blended thoroughly. Add ranch dressing and mix. Add 1 ½ cups of cheddar cheese and heat for a few minutes until mixed and melted. Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.

Source: http://www.food.com/recipe/crock-pot-buffalo-chicken-dip-266810

Nutella Brownies
Yes. I know. Nutella AND brownies together? It exists and it is awesome. These will be great around the 4th quarter when the game is close and exciting or a complete blowout. With these brownies, you won’t care either way. The brownies are composed of many common baking ingredients and should take a little more than an hour of prep and cooking time. This recipe from BunsInMyOven.com will make one 9” x 13” sheet of brownies. The cutting and portioning is entirely up to you.

Ingredients
1 cup (2 sticks) butter
2 ¼ cups sugar
½ cup Nutella
4 large eggs
1 ¼ cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
10 ounce package Hershey's Milk Chocolate Baking Melts (or chocolate chips)

Directions
Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. Remove from the heat and stir in the Nutella until well combined. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.

Stir in the flour and baking melts until just combined. Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.

Source: http://www.bunsinmyoven.com/2013/01/03/nutella-brownies/

Going mobile has been profitable to many industries throughout the world over the past ten years during the smart phone expansion. The restaurant and foodservice industry is certainly one of those businesses reaping the benefits. Mobile websites, smart phone apps and social media have improved the relationship between restaurants and their patrons by allowing them to view their menu, compare prices, rate their service, and in some instances, make reservations. Convenience is a key product of the smart phone and tablet era, which is why mobile sites and applications have helped foodservice operations reach new customers.

Some of the guessing is left out of the decision making process of choosing a restaurant thanks to apps and mobile sites. By knowing a restaurant’s price range, its cuisine, its possible specials, its reviews and when its hours of business are, consumers know what they’re getting into with a restaurant well ahead of time. Websites, social media and mobile apps can be beneficial to bringing in a customer after their initial visit as well. It is not always easy or inexpensive to create a smart phone app or make an extravagant website. The next best thing is to feature your establishment on one of the following three websites that are all widely used and have apps available on both Android and Apple phones and tablets. These apps can help create interconnectivity between your establishment and your customers and will assist in drawing in a crowd.

Yelp
Yelp was introduced in 2004 as a website aiming to be something similar to the Yellow Pages phone book (hence the name “Yelp”). It is the 31st most trafficked website on the internet in the United States according to Alexa.com, and there’s a good reason why. It provides a consumer with nearly everything they’d need to know about patronizing a business before they ever enter their doors. While it is used for a variety of business, including auto shops and dry cleaners, it is primarily utilized on its website and mobile app to check out restaurants and bars. Yelp has a number of features that make it friendly for both consumer and restaurant owner. The search engine at the top of the website and mobile app lets you search for a particular restaurant or food item with adjectives such as “cheap” or “healthy.”

On the mobile app, Yelp will determine your location and give you results right in your area. You can navigate through results by price, location, ratings, most reviewed and other features to help you make your decision. Reading in depth reviews will definitely give you an insight to a particular customer’s experience, but looking at the overall rating will give you a better gist. There are links provided to an establishment’s website or social media pages to get the latest on specials and things of that sort. User profiles are created to personalize the Yelp experience. Users can track reviews, make suggestions and upload photos to the site. If you’re in a decently populated area and usually garner a good crowd, your establishment is probably already on Yelp. If you aren’t on Yelp, just visit biz.yelp.com.

Grubhub
Grubhub, also founded in 2004, is a website and mobile app that specializes in finding establishments in a particular area that deliver, have pickup ordering, or have both. When going to the website or using the app, you are prompted to enter your street address and then a food item, particular restaurant or a type of cuisine you’re craving. It also uses GPS technology through the phone app to determine your exact location, making it ideal for those travelling or visiting someone in an unfamiliar location. Grubhub will feature results of your location and what you searched for. You then can filter the restaurants by rating, price, location, and delivery fee.

It is pretty easy to modify your search as there are suggestions such as “Chinese” and “pizza” right above the search bar. Navigating through a particular restaurant’s menu is fairly simple, and to add something to the cart, all you have to do is click on the item. If the item is available for both delivery and pickup, it will compare the prices of both by including any possible fee that may be incurred. You can pay by cash, credit card or PayPal. Grubhub also features a log-in to remember favorite orders for certain restaurants and to save payment information and frequent addresses. Some establishments also have a “Track Your Grub” feature that will send the customer text messages to let them know about the status of their order. Restaurant operators that want to put their establishment on Grubhub should visit http://get.grubhub.com/sales/signup.action. They operate by charging a small fee to establishments that are on their site.

Open Table
Open Table is a website/app that allows customers to make a reservation without having to make a phone call. It is essentially marketed towards restaurants and bars that take reservations on a regular basis and are frequently at full capacity. On the mobile app, it will determine where you are by GPS. You can then choose the date, time, and number in your party. Open Table will then search through its list of restaurants to find one (restaurants pay a monthly fee to be included on the site) that is available during that time. You can search through restaurants as well.

Reserving a table just takes a few clicks. Customers can choose a particular time up to 15 minutes throughout the evening and can request (not always granted) things such as table location. The app and website will show if a time has already been reserved, as well. Open Table will also show overview, reviews, photos, and menus to help a customer make their dining decision. To feature your restaurant on Open Table, visit http://www.opentable.com/opentable-restaurant-management-system#/increase_bookings.

We all know the importance of breakfast, brunch and eating early, but it seems as if it is still vastly undervalued in our society. However, it is still a huge form of income for many establishments across the United States. Just look at how many places in your town close at 2 p.m. They must be doing something right. Odds are, if they’re wrapping a line around the block, they’re keeping in touch with what their customer base wants. Many of these particular breakfast/brunch specialty places pay attention to the trends and add those ideas to their already well established menu.

Luckily, for those of us who are so busy we can barely remember what day it is, the National Restaurant Association puts out a forecast of trends for the year ahead. They poll 1,300 chefs from the American Culinary Federation and ask them to determine the trendiness of particular aspects of foodservice such as culinary themes, dessert, and alcohol. In this blog, we’ll take a look at what the experts say about breakfast/brunch items for 2014 that were ranked as a “hot trend,” “yesterday’s news,” and “perennial favorite”.

Trend No. 1
Ethnic-Inspired Breakfast Items: 67% Hot Trend, 20% Yesterday’s News, 13% Perennial Favorite
When you think of breakfast, you probably imagine items like eggs, sausage, bacon, biscuits and toast. I know I certainly do. Those foods have been breakfast staples for many years, and they will continue to be so well into the future. Breakfast and brunch serving establishments have also started implementing flavors and themes from other cultures throughout the world, which has given their customer base new things to look forward to when they walk through their doors. Many of these new items can be added to breakfast favorites such as omelets, platters, and skillets. Chorizo, often associated with Latin culture, has been added to breakfast items in establishments around the nation to much fanfare. Other ethnically inspired ingredients include jerk from the Caribbean, soy sauces from Southeast Asia, and curry from India.

Trend No. 2
Traditional Ethnic Breakfast Items: 44% Hot Trend, 24% Yesterday’s News, 32% Perennial Favorite
From ethnic-inspired to traditionally ethnic, American restaurants sure are expanding their breakfast borders. Items like huevos rancheros from Mexico and sweet, stuffed croissants from France are being added to the lineup in establishments stateside. Take a look at some traditional breakfast foods from around the world and see if any are suitable for your breakfast menu in this post from the Hostel Bookers blog.

Trend No. 3
Fresh Fruit Breakfast Items: 37% Hot Trend, 14% Yesterday’s News, 49% Perennial Favorite
Fruit for breakfast ensures you’re getting your vitamins, nutrients in fibers on schedule. The types of fruits available for breakfast are seemingly endless and fruit plates have been a hit for breakfast for years. It’s one of the reasons why 49% of ACF members consider it to be a “perennial favorite.” If you’re an establishment looking to bring fruit to the menu, check out some local farms and markets and see what they have. Customers are looking for local options now more than ever, and they will be excited to see some fruits from close by.

Trend No. 4
Egg White Omelets/Sandwiches: 37% Hot Trend, 36% Yesterday’s News, 27% Perennial Favorite
Egg white breakfast options may be as much as “yesterday’s news” as a trend to ACF members, but healthy food options are still popular in the United States, as you can see by looking at trends 3-6 on this list. Looking for an egg white alternative outside omelets and sandwiches? Yummly.com has a wide variety of recipes on its website here.

Trend No. 5
Yogurt Parfait/Greek Yogurt Parfait: 37% Hot Trend, 21% Yesterday’s News, 43% Perennial Favorite
There’s something inherently tasty about mixing yogurt and granola. You almost forget how healthy it really is. It is considered a classic by these pollsters, and with good reason. National chains such as Starbucks and McDonald’s have had them on their menus for years, and they’re still holding strong. Greek yogurt provides the same nutritional values as regular yogurt in parfaits, but with more fiber.

Trend No. 6
Bacon Alternatives: 32% Hot Trend, 52% Yesterday’s News, 15% Perennial Favorite
It’s hard to mess with perfection. Even with all the hoopla surrounding bacon during the past few years, alternatives such as turkey and vegetarian bacon found a place in trendsetting neighborhoods in metro areas around the U.S. Now it looks like it is becoming a thing of the past, as 52% of the ACF members polled deemed it to be “yesterday’s news”, the most by any trend on this list.

Trend No. 7
Prix Fixe Brunches: 30% Hot Trend, 40% Yesterday’s News, 30% Perennial Favorite
A Mother’s Day tradition in my family, “prix fixe” (fixed priced) brunches involve gourmet brunch foods at a set price that is usually pretty high. It is a pretty novel concept for special occasions, but other than that, it doesn’t seem like a very trendsetting topic anymore according to this list.

Trend No. 8
Donuts/Donut Sandwiches: 30% Hot Trend, 47% Yesterday’s News, 24% Perennial Favorite
Sometimes the phrase “too much of a good thing” is applicable. Donut sandwiches come to mind. Doughnuts by themselves: awesome. Bacon: delicious. Eggs: satisfying. But to me, putting them all together is just a little overboard. I’ll take a traditional doughnut over a sandwich combination every day. Dunkin Donuts, however, is hoping this trend is more than just “yesterday’s news” as it appears to the ACF. It unveiled the Glazed Donut Breakfast Sandwich in June 2013.

Trend No. 9
Breakfast Crepes: 29% Hot Trend, 37% Yesterday’s News, 34% Perennial Favorite
Crepes have always seemed like a trendy breakfast food to me, even though they’ve been found on American breakfast menus for sometime now. The thin, airier alternative to pancakes is great, especially when topped with some fresh fruit. Though it’s not trending high right now, it may still be wise to include a few on your menu. Take a look at these recipes from TasteofHome.com for some inspiration.

Trend No. 10
Breakfast Burritos: 20% Hot Trend, 45% Yesterday’s News, 35% Perennial Favorite
Take some breakfast staples like eggs, bacon, and sausage and put it in a tortilla with some hot sauce and you have a pretty standard breakfast burrito. Always a hit in fast food drive thrus, this trend seems to be more of a fading trend amongst more independently owned establishments according to the ACF.

Trend No. 11
Eggs Benedict: 17% Hot Trend, 23% Yesterday’s News, 61% Perennial Favorite
A traditional breakfast meal, eggs Benedict is not trending high these days. You’ll still find it on many menus in establishments that have a range of breakfast items.

Trend No. 12
Oatmeal: 16% Hot Trend, 26% Yesterday’s News, 59% Perennial Favorite
Again, not really a trendy item, but certainly a conventional meal. The idea of going out for breakfast and ordering oatmeal does seem a little odd to me, however.

Trend No. 13
French Toast: 15% Hot Trend, 26% Yesterday’s News, 59% Perennial Favorite
It gets better and better over the years, whether it’s at the café down the street or at your mom’s house. Not particularly trendy, but always a great go-to for establishments and customers alike. You can’t beat a classic.

For most of the country, January will remain cold as it always does, even if the recent Polar Vortex has subsided. Regardless, there is a good reason why it is National Soup Month. Soup comforts the soul when the temperatures are well below freezing. It is great during the wintertime, when colds and flu sicknesses become something of the norm, to cuddle up under a blanket with a nice bowl of warm soup. Soup may not have many scientifically proven medicinal qualities, but it always makes me feel better during the month of January. Here are some delicious soups to make at home or in your establishment to celebrate the month-long holiday.

French Onion Soup
I love onions. I put them on my hot dogs, pizza, steak, eggs and pretty much any food item that isn’t overly sweet or sour. It’s no surprise that French onion soup is one of my favorites. This French onion soup recipe from famed French chef Jacques Pepin is one of the best I’ve ever had. It takes some pretty usual soup suspects in vegetable stock, salt, and pepper and mixes them with flavor powerhouses like garlic and gruyere cheese to form a succulent masterpiece. All of these items are easily attainable at every grocery store that has a nice selection of cheese. This recipe from Care2.com serves six and takes a little more than an hour to prepare.

Ingredients
3 tablespoons unsalted butter
4 cups thinly sliced yellow onions (3-5 onions)
10 cups vegetable stock (or water)
1 clove of garlic, crushed and chopped very fine
1 teaspoon salt (or more, to taste)
1 teaspoon pepper (or more, to taste)
24 very thin slices of French bread
1 pound gruyere cheese
6 12-ounce ramekins or oven-proof bowls (for cooking and serving)

Directions
Preheat broiler. In a large saucepan over medium heat, melt butter. Stir in onions and cook until just browned. Add stock, garlic, and salt and pepper. Bring to a boil and cook for 30 minutes. While the soup is boiling, arrange bread slices on a large baking sheet. Toast in oven until browned. Adjust the oven temperature to 400 degrees. Place ramekins on a baking sheet. Divide toast evenly among ramekins.

Pour soup over bread, filling each ramekin half way. Add more stock to each bowl gradually, filling to the top. Sprinkle about 2 1/2 ounces of cheese over each bowl, making sure the cheese doesn’t fall into the liquid (the cheese won’t brown properly if it sinks into the bowl.) Press the cheese along the sides of the bowl so it forms a nice crust. Bake for 30-35 minutes, or until the cheese has browned. Serve immediately.

Source: http://www.care2.com/greenliving/cozy-french-onion-soup-recipe.html

Creamy Tomato Soup with Grilled Cheese Croutons
Grilled cheese and tomato soup have always been a fantastic combination. But if you’re like me, you eat the grilled cheese too quickly and don’t get to enjoy it with the tomato soup as long as you should. This recipe from DamnDelicious.net alleviates me of this issue with its grilled cheese croutons. Yes, you read that correctly. The soup features a potpourri of boastfully flavorful, yet easily attainable ingredients that make it unlike any tomato soup you’ve ever had. It takes approximately 35 minutes to prep and cook and serves four.

Soup Ingredients
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
1 bay leaf
2 28-ounce cans whole tomatoes
½ cup heavy cream
1 tablespoon brown sugar
¾ cup low-sodium vegetable broth
1 tablespoon chopped fresh parsley leaves, for garnish

Grilled Cheese Crouton Ingredients
4 slices wheat bread
2 tablespoons unsalted butter, softened
4 ounces shredded sharp cheddar cheese

Directions
Heat olive oil in a grill pan over medium-high heat. Spread ½ tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and place remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes. Heat olive oil in a large stockpot or Dutch oven over medium heat.

Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes. Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf. Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste. Serve immediately with croutons, garnished with parsley.

Source: http://damndelicious.net/2012/11/25/creamy-tomato-soup-with-grilled-cheese-croutons/

Chinese Chicken and Vegetable Soup
No matter what time of year it is, I always get a cup of soup when ordering Chinese food. Egg drop and wonton soup are some of my favorites. This easy to make recipe from OregonLive.com features many Chinese food staples such as ginger, scallions, napa cabbage and soy sauce. Though many of the ingredients may seem exotic, they can usually be found in your neighborhood supermarket. The wonton crisps act as cracker substitutes and really round this soup out well. This recipe serves four.

Soup Ingredients
6 medium scallions
4” x 1” piece fresh ginger, unpeeled
3 garlic cloves, smashed and peeled
½ cup rice wine, sake or dry sherry
4 cups low-sodium chicken broth
1 ½ cups thinly sliced carrots
4 to 5 ounces sliced or cubed shiitake mushrooms
3 tablespoons cornstarch whisked with ¼ cup water
1 pound boneless, skinless chicken breasts cut into ½” cubes
3 cups sliced bok choy or napa cabbage
1 cup frozen peas (do not defrost)
3 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil

Wonton Crisp Ingredients
12 square wonton wrappers
½ teaspoon canola or vegetable oil
Salt

Directions
Heat the oven to 375 degrees. Cut the wonton wrappers into ¼” strips. In a bowl, toss the wonton strips with the oil and a pinch of salt. Arrange the strips in a single layer on a baking sheet. Bake on the oven's middle shelf until golden and crisp, 3 to 5 minutes. Let cool completely before serving. Meanwhile, place the scallions on a cutting board, then use the side of a large knife or a rolling pin to lightly smash. Cut the ginger into thin rounds, and then slice each round into thin matchsticks.

In a large saucepan over medium-high heat, combine the smashed scallions, sliced ginger, garlic, rice wine and broth. Bring to a boil, then reduce heat, cover and simmer for 15 minutes. After 15 minutes, use a slotted spoon to remove and discard the solids.
Add the carrots and mushrooms and simmer gently, covered, for 5 minutes. Bring the liquid to a boil, then add the cornstarch-water mixture in a stream while whisking. Return to a boil. Add the chicken, bok choy, peas, soy sauce and sesame oil. Cook gently until the chicken is just cooked through, about 5 minutes. Ladle the soup into bowls and top each portion with some of the wonton crisps, if using.

Culinary themes are trendy movements that can take over the landscape of one, or many more, neighborhood establishments. Protecting the environment and providing healthy, nutritious menu items, has pushed many restaurants to alter their individual themes slightly to keep up with the trendsetters around them. 1,300 chefs from the American Culinary Federation were given a questionnaire about trendy items across multiple foodservice platforms from the National Restaurant Association. These members of the ACF predict what’s going to be hot in the coming year, by responding to a particular item with “hot trend,” “yesterday’s news,” or “perennial favorite.

In the first two blogs of this series, we discussed the game changing trends happening in alcohol and dessert. In this post, we’ll examine the changes taking place in culinary themes. These themes affect a number of aspects in your establishment, including the type of food being prepared, the manner in which it is prepared and the type of impact your restaurant has on the outside world.

Trend No. 1
Environmental Sustainability: 79% Hot Trend, 7% Yesterday’s News, 14% Perennial Favorite
The movement toward “green” practices has certainly been evident for a while in many areas, but it’s now starting to make a strong industry-wide impact in foodservice establishments. What does it mean for a restaurant or bar? It starts with conservation. Using less plastic, implementing higher efficiency light bulbs, and keeping nonessential electrical items off during off-peak hours are simple tasks that could go a long way in making your restaurant a more sustainable place. As far as food goes, organic and locally purchased fare increases a restaurant’s environmental sustainability. The organic foods use no preservatives or chemicals, while sourcing locally produced foods cuts down on emissions by reducing travel.

Trend No. 2
Gluten-Free Cuisine: 76% Hot Trend, 12% Yesterday’s News, 12% Perennial Favorite
As knowledge of celiac disease has increased, so has the amount of gluten-free food products across the United States in both grocery stores and foodservice establishments. Gluten is a protein complex in wheat, rye and barley and can give those with celiac disease digestive and immune system issues. Items free of gluten have become more prominent in the past few years including breads, pastas, and beer.

Trend No. 3
Hyper-Local Sourcing: 75% Hot Trend, 12% Yesterday’s News, 13% Perennial Favorite
The desire for local produce, meats and seafood has increased recently from foodservice operations nationwide. It was made evident in the 2013 and this, the 2014, Culinary Forecast. As mentioned in the no. 1 trend, environmental sustainability, part of the allure of buying and sourcing locally is the positive effect it has on the domestic economy. Hyper-local sourcing takes this even a step further, where by definition, to be hyper-local the product is purchased within approximately 125 miles of the point of use. The resulting reduced emissions and happy, thriving neighbors make for great reciprocity and a nice local atmosphere. Even in major metropolitan areas, you’re bound to find someone down the street growing their own vegetables or someone within a 45 minute drive with livestock. Hyper-local sourcing appears to have great staying power, and consumers are seeking restaurants and bars that feature locally grown products in their menus.

Trend No. 4
Children’s Nutrition: 74% Hot Trend, 7% Yesterday’s News, 19% Perennial Favorite
Much has been made of the alarming epidemic of childhood obesity in the United States that continues to this day. But just to jog your memory, here’s a concerning statistic from the Center for Disease Control: more than one third of children and adolescents in the United States are overweight or obese. Federal regulations have implemented changes to schools nationwide with the National School Lunch and School Breakfast Programs, and while not required by law, foodservice establishments are following the movement as well by providing lower fat and calorie options on their children’s menus.

Trend No. 5
Nose-to-Tail/Root-to-Stalk Cooking: 71% Hot Trend, 13% Yesterday’s News, 16% Perennial Favorite
This type of food preparation puts absolutely nothing to waste. Every part of an animal or vegetable is put in to play with nose-to-tail cooking. English chef Fergus Henderson kick-started the trend in 2004 with his book The Whole Beast: Nose to Tail Eating.  Since then, the idea of maximizing the food output of an animal or piece of produce has become increasingly popular.

Trend No. 6
Health/Nutrition: 70% Hot Trend, 6% Yesterday’s News, 24% Perennial Favorite
As with children’s nutrition, the statistics for adulthood obesity are also frightening. The increase of lower calorie selections on menus from both chain and neighborhood eateries have further proven that foodservice establishments want to provide a healthy alternative.  They also aim to draw in the health fanatics who typically would shy away from eating out at a restaurant.

Trend No. 7
Grazing: 67% Hot Trend, 18% Yesterday’s News, 15% Perennial Favorite
Variety is a beautiful thing. It is what has made neighborhood diners a consistent go-to for decades. Tapas, grazing and small-plate eating has showcased the talents of artisanal restaurant chefs by providing their customers with an assortment of items. Its appeal is typically most apparent in establishments in trendy parts of town, and it has come to be a regular theme for a number of eateries.

Trend No. 8
Simplicity/Back to Basics: 65% Hot Trend, 9% Yesterday’s News, 26% Perennial Favorite
With all the trends and culinary expeditions out there, it is also often nice to go back to some traditional menu items. Some establishments are taking this approach with their food items while using top quality ingredients to reacquaint their customers with favorites such as BLTs and grilled cheeses.

Trend No. 9
Food Trucks: 61% Hot Trend, 24% Yesterday’s News, 16% Perennial Favorite
If you’ve been near the business district of a big city during lunch hour in the past few years, you’ve probably noticed a much larger number of food trucks present than ever before. Food trucks provide busy, on-the-go people with a finely crafted meal without having to sit down and spend time in a brick and mortar establishment.

Trend No. 10
Cutting Edge Kitchen Equipment: 61% Hot Trend, 18% Yesterday’s News, 21% Perennial Favorite
Restaurant equipment manufacturing companies are coming up with more diversified and efficient ways to prepare food every year. From microwave drawers to a vacuum style extracting coffee brewer, the possibilities of food preparation are becoming more convenient and space saving than ever. The National Restaurant Association has a Kitchen Innovations Awards competition every year to recognize the leaders in cutting edge kitchen technology.

Trend No. 11
Foraging: 58% Hot Trend, 27% Yesterday’s News, 15% Perennial Favorite
As humans, we are bound to go back to our primal instincts over time. Like our ancestors from many years ago, restaurateurs have implemented foraged items into their menu, bringing the overall hyper local sourcing trend to a new high.

Trend No. 12
Food-Alcohol Pairings: 56% Hot Trend, 13% Yesterday’s News, 30% Perennial Favorite
Like a fine wine with delicious pasta, pairing liquor with meals accentuates the flavor of both. Scotch and steak, beer and pizza… the possibilities are endless. While its trendiness value is down, it is becoming a perennial favorite for restaurants and consumers alike.

Trend No. 13
Molecular Mixology: 55% Hot Trend, 37% Yesterday’s News, 8% Perennial Favorite
Physics and chemistry don’t belong behind the bar, do they? Molecular mixology has become a science of drink making, using molecular gastronomy to alter the flavor and shape of cocktails and spirits. Take a look at these drinks (but are they really?) from MolecularRecipes.com.

Trend No. 14
Pop-Up/Temporary Restaurants: 54% Hot Trend, 39% Yesterday’s News, 8% Perennial Favorite
Pop-up restaurants, where chefs use an unconventional space for an evening of food preparation and dining, have had their time in the sun during the past few years, but now members of the ACF have deemed them to be close to a passing trend. Matt Duckor of BonAppetit.com takes a look at its decline in this article.

Trend No. 15
Umami: 52% Hot Trend, 30% Yesterday’s News, 17% Perennial Favorite
Japanese for the word “savory,” Umami is one of the five basic tastes along with sweet, sour, bitter and salty. Umami menu items pack a boisterous, “meaty” flavor to give regular items a little more of a substantial feel. Though it is lower on the list, savory flavors of umami inspired items are often quite delicious. UmamiInfo.com will answer any question you may have with the theme.

Trend No. 16
Chef Tasting Menus/Chef’s Tables: 50% Hot Trend, 25% Yesterday’s News, 25% Perennial Favorite
With the neighborhood and local aura encompassing the restaurant industry in the form of humble, delicious food items, it only seems fitting that chef’s tables and VIP areas are becoming less trendy. The deemed grandiosity of chef’s tables certainly doesn’t flow along with much of the ways in which restaurants are trending in 2014.

Trend No. 17
Chef/Restaurant-Branded Retail Products: 43% Hot Trend, 39% Yesterday’s News, 19% Perennial Favorite
From Paula Deen to Rachael Ray to Emeril there are thousands of retail products available branded with the names of celebrity chefs. This trend of chef and restaurant branded items has been going on for a while now, and probably will for a while, but it seems as if it won’t feature too many new faces or personalities, according to this trend forecast.

Trend No. 18
Molecular Gastronomy: 39% Hot Trend, 54% Yesterday’s News, 7% Perennial Favorite
Molecular gastronomy is indeed a thing of the past. The scientific formation of food is still interesting, but it doesn’t look like it will be a big theme in restaurants in 2014.

In our first blog on SEFA’s “Dock to Dining” guide presented by San Jamar, we discussed the importance of sanitation in your restaurant’s dock, dry and refrigerated storage spaces as well as hand washing and hygiene procedures. In this, the second and final blog of the series, we will go over sanitary practices in food preparation, production/cook’s line, bar/serving station, dining areas, and dish areas.

Food Prep
Most cross-contamination of food products occurs in the preparation area. Separating the preparation and storage of different food types will help to ensure proper sanitation and reduce bacteria transfer. Use NSF certified color-coded cutting boards for individual food groups like poultry, red meats, fruits, vegetables, or cooked items. Cutting boards with anti-slip corners will help to prevent boards from slipping and eliminates unsanitary “dish towel” method often used to keep boards in place. Color-coded knives and gloves also work in preventing cross-contamination between different food types. Check the internal temperature of foods before, during and after prep to ensure safety. If your kitchen workers need to chill food in quick, thorough manner, have them use a cold paddle. Make sure proper thawing methods are used for frozen foods.

As with most areas in your kitchen, have a proper hand sink within reach for employees, and make sure it is being used correctly. Also have gloves and tools readily available. Use an integrated wrapping station to keep tools clean and handy for storing and labeling food products. Sanitize the preparation area with separate cleaning pails, and check and clean your equipment regularly to make sure it is working effectively.

Production/Cook’s Line
The production/cooking line is another important area to control cross-contamination and time-temperature abuse. Use NSF certified color-coded cutting boards for individual food groups. Keep raw and cooked foods separated by using different boards. To prevent slipping and injury, use boards equipped with anti-slip grips. Regularly check food when cooking with a thermometer to ensure proper temperature. Check the condition of holding pans, storage containers, serving utensils, knives, pots, pans and other equipment often to make sure they are safe and clean. Perform overall equipment checks and regularly maintain exhaust hoods, reach-in refrigeration, hot and cold preparation units and other cooking equipment. Keep anti-slip, non-absorbent mats on the floors of your production line to reduce fatigue and possible injury. Use separate and dedicated cleaning pails to clean your station.

Bar/Serving Station
The bar is often where customers have visual access to your restaurant’s commitment to cleanliness and safety. Keep ice from becoming contaminated by utilizing scoops and holders that restrict hand contact with ice and keep the scoops out of the ice bin. Have a tote ready and available for transport and storage of ice. Use chillable garnish centers with closeable lids to keep your condiments fresh and free of cross-contamination. Store all flatware with their handles up and glassware with the rim side down on shelf lining or matting. Never double stack your glassware and make sure your restaurant is in proper supply of glassware. Having enough glass on hand helps to ensure proper cleaning and cooling time of the items, which prevents breakage and physical contamination. Use separated and dedicated cleaning pails to clean stations, tables and counters in your bar area.

Dining Area
In a recent study, the National Restaurant Association discovered that cleanliness is the number 1 customer concern about restaurants. A clean dining area will keep your customers returning and will help your bottom line. When your employees set tables, make sure they hold utensils by their handles. Only use condiments in single use packets to help restrict contamination. Hot pads should be used to protect both customers and employees from burns when using skillets and hot plates. Food should never be reused, and should be thrown out after each party. Use separate and dedicated cleaning pails to clean stations in the dining area. All tables should be wiped down with sanitizing solution between turns. Use separate towels for tabletops and chairs. It is best to always follow the manufacturers’ cleaning instructions for wood furniture, as harsh chemicals may damage the finish.

If your restaurant features buffet style serving, take note of the following practices. Make sure your foods maintain the proper hot and cold temperatures by using infrared and probe thermometers. Ensure adequate dishware for a new plate on each trip. Sneeze guards and food shields are required and should be used over display counters and salad bars. Keep all the serving utensils handles facing out.

Dish Area
Sanitation is vital in the dish area for both employees who clean dishware and for the customers who eat off them. Make sure there are adequate dish tables to handle both soiled and clean equipment, tableware, and utensils. Consider purchasing magnetic silverware retrievers for your waste receptacles. It helps make scraping plates faster, cleaner and can save your restaurant money on replacement flatware. Have a three-compartment sink and separate drain boards for clean and soiled items in your dish area. Check the rinse temperature to make sure it is at least 180°F in your high temperature dishwashing machine. Use a proper open or closed dish rack system. Have heavy-duty shelf matting on your drainboards, shelves and sinks to reduce glass and dishware breakage. Implement anti-slip, non-absorbent floor mats for employees in your dish area.

Winter can be tough. It gets dark before dinner and is often too cold to enjoy the outdoors. The first flurries are great, but after the second or third blizzard, you’re ready for some sunshine. This season is brutal, and you need some comforting. Try these delicious desserts in your restaurant or home to warm customers, friends, or yourself.  

Nutella-Swirl Pound Cake
If you haven’t had Nutella, resist no further. The chocolate hazelnut spread is absolutely delicious. It works great on toast, waffles or pretty much anything that could use a sweet sprucing. This recipe from FoodandWine.com puts Nutella front and center in a succulent pound cake. Pound cake is always a warm, filling dessert, but it has never been better than this.

Ingredients
1 ½ cups all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
¾ teaspoon baking powder
¼ teaspoon salt
2 sticks unsalted butter, softened
1 ¼ cups sugar
1 13-ounce jar Nutella

Directions
Preheat the oven to 325°. Lightly grease and flour a 9” x 5” loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 ½ cups of flour with the baking powder and salt.

In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not over mix.

Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

Source: http://www.foodandwine.com/recipes/nutella-swirl-pound-cake

Salted Caramel Pudding Parfaits
The combination of salt and caramel has become a hot commodity in the dessert world over the course of the past decade. Don’t believe me? Go to your local grocery store or read this 2008 article from the New York Times. The flavor mash-up can be found in chocolate bars, coffees and ice cream, and there’s a reason why: the salty and sweet combo. It’s what makes chocolate covered pretzels great and chocolate covered bacon surprisingly satisfying. This recipe from FineCooking.com takes the salt and caramel phenomenon to a whole new level. Parfaits, as Donkey from “Shrek” once said, may be the most delicious thing on the whole planet. This parfait may require more specialized ingredients and time than most, but it is well worth the effort.

Pudding Ingredients:
1 ½ cups heavy cream
3 tablespoons cornstarch
1 teaspoon vanilla bean paste
1 cup plus 1 tablespoon sugar
3 cups whole milk, at room temperature
½ cup Caramel Sauce (recipe follows, and makes about 1 cup)
1 ½ teaspoons fleur de sel

Pudding Directions
Whisk together 1/2 cup of the heavy cream, the cornstarch, and vanilla paste in a small bowl. Set aside.

Put 1 cup of the sugar into a medium copper or heavy stainless steel saucepan and set over medium heat. As the sugar heats, you will see it start to melt around the edges and then turn golden in color, in 2 to 3 minutes. Using a wooden spoon or heatproof silicone spatula, nudge the sugar slightly on one side. You will see liquid caramel slowly move out from underneath the granular sugar. Very slowly start to move the sugar into the liquid caramel. Do not rush this process—if the caramel starts to look grainy, you are incorporating the sugar too quickly. If the caramel starts to smoke or get very dark, remove the pan from the heat until the smoking subsides or lower the heat.

When the sugar has completely melted and is dark amber in color, turn off the heat and pour in the milk—it will bubble up. When the bubbles settle down, turn the heat on to low and whisk the milk and caramel together, then cook, whisking, to dissolve any hardened bits of caramel.

Whisk the cornstarch mixture into the caramel and continue cooking, stirring, until the pudding thickens and coats the back of the spoon, 2 to 3 minutes. Remove from the heat.
Pour the pudding through a fine-mesh sieve into a medium bowl. Cover the surface of the pudding with plastic wrap so the pudding doesn’t form a skin and refrigerate until cold, about 2 hours.

Caramel Sauce Ingredients
1 1/3 cups sugar
¾ cup heavy cream
¼ cup light corn syrup
4 tablespoons unsalted butter, cubed and chilled
½ tablespoon kosher salt

Caramel Sauce Directions
Put the sugar into a medium copper or heavy stainless steel saucepan and set over medium heat. Pour the cream and corn syrup into a small saucepan and set over medium-low heat.

As the sugar heats, you will see it start to melt around the edges and then turn golden in color, in 2 to 3 minutes. Using a wooden spoon or heatproof silicone spatula, nudge the sugar slightly on one side. You will see liquid caramel slowly move out from underneath the granular sugar. Very slowly start to move the sugar into the liquid caramel. Do not rush this process—if the caramel starts to look grainy, you are incorporating the sugar too quickly. If the caramel starts to smoke or get very dark, remove the pan from the heat until the smoking subsides or lower the heat.

Meanwhile, watch the cream: You want it to come to a boil when the sugar reaches the liquid caramel stage, so adjust the timing accordingly by raising or lowering the heat under the cream (if the cream comes to a boil too early, just remove it from the heat).
When the sugar has completely melted and is dark amber in color, remove from the heat and pour in the cream—it will bubble substantially. When the caramel has settled down, stir the ingredients together until smooth. Add the butter and salt and stir until smooth, about 30 seconds.

Pour the hot caramel into a heatproof jar or container and let cool completely. Bring to room temperature or reheat gently before serving.

Parfait Assembling
In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), whip the remaining 1 cup cream with the remaining 1 tablespoon sugar until firm peaks form.

Spoon 1 to 2 teaspoons of caramel sauce into the bottom of each parfait glass. Scoop about ½ cup of pudding into the glass, drizzle with another 1 to 2 teaspoons caramel sauce, and top with a large dollop of whipped cream. Drizzle a little more caramel sauce over the whipped cream, finish with a sprinkling of fleur de sel, and serve immediately.

All-encompassing care is needed to provide customers in your restaurant with a fresh, well-prepared meal. From receiving the food items to cleaning dishes, sanitary procedures must be followed to keep your customers safe and to increase efficiency. SEFA’s “Dock to Dining” guide presented by San Jamar covers the basics in procedures used to prevent foodborne illnesses and increase profitability. Part one of our series will cover the manual’s guidance on receiving dock, dry and refrigeration storage, and hand washing and hygiene procedures.

Receiving Dock
Even when receiving items from your restaurant’s most trusted distributors and deliverers, every food item should be thoroughly checked before putting it away for storage. Keeping your food products free of time-temperature abuse eliminates nearly 50% of all foodborne illnesses, so inspect and record the temperature of your food products upon arrival. Make sure thermometers are readily available for use throughout your inspection. You can refuse or return any food products that do not meet the standards of your temperature check.

Review and record the expiration dates of your items and the shape of the package in which it was delivered. Again, refuse or return products that don’t meet your restaurant’s standards. Place your incoming shipments on dunnage racks to keep them from making contact with the floor. Consider purchasing air curtains to place near your shipping area if you don’t already have them. They assist in keeping your area free of bugs and dust, and will prevent cold or hot air from transferring through doorways, consequently saving energy. Use durable and dependable equipment such as brooms, mops, and buckets to keep your receiving area clean. Keeping the area well-lit will also discourage pests from entering your establishment.

Dry Storage
While dry storage may not seem like one of the biggest areas to produce foodborne illnesses, it can be if not maintained properly. Start off by making sure temperature and humidity is properly controlled. Proper temperature is vital in preventing your dry food from losing nutrients or spoiling. Also ensure that chemicals and non-food items are stored away from or below consumables to prevent contamination. Have your employees use ladders, back supports and first aid kits to help ensure their safety while stocking in the dry storage area. Store your dry food items more than 6 inches away from the wall and more than 6 inches up from the floor. Use slotted shelves and dunnage racks to help keep proper air circulation.

Keep the bins for your dry food covered, dated and labeled. Use an integrated wrapping station to keep your wrapping tools within an arm’s reach to help save storage space. Also, employ the First In, First Out (FIFO) method of stock rotation to keep your storage area clean and organized. When opening boxes, make sure your employees use a safety cutter to help keep their hands out of harms way. Much like your receiving dock area, your restaurant should use efficient and dependable brooms, mops and other cleaning equipment to keep the dry storage area sanitary. Also make sure the area is well-lit to help keep pests away from your dry food.

Refrigerated Storage
Refrigerated storage areas are where many foodborne illnesses materialize. Ensure your restaurant is properly maintaining the area. After inspecting your refrigerated items and determining that they meet the criteria for temperature and condition, take them to their proper areas immediately. Use hand trucks, platform trucks or dollies to transport especially bulky items. Your employees should use back supports and non-slip gloves to ensure safety while stocking them. Every item should be covered, labeled and dated. Keep an integrated wrapping station in your refrigerated storage area to keep your tools handy and to save precious space. Implement the FIFO method for proper stock rotation here as well.

Make sure the thermometers in your refrigerated area are properly placed and checked regularly. Keep the refrigerated areas at 41°F and freezers between 0° and -10°. Bacteria rapidly grow between 40° and 140°, with some nearly doubling in less than 20 minutes time. Use strong and effective brooms, mops, squeegees, buckets and other materials to keep your refrigerated storage units sanitary. Routinely check the refrigeration units to make sure they are working properly.

Hand Washing & Hygiene
Did you know that nearly 40% of foodborne illnesses are a result of poor hygiene from restaurant employees? Your employees’ ability to fight off these illnesses and cross-contamination starts at the hand sink in your kitchen. Install touch free faucets to keep your employees from having to touch faucets to wash their hands. Implement well formulated hand soaps in both liquid and foam forms and make sure to match them with the proper dispenser. Have your employees use disposable nail brushes to thoroughly clean their hands and nails. These brushes can be purchased in systems, which keep the brush clean and within reach. Purchase the proper towel dispenser for your kitchen. Like the hands-free faucet, touch-free towel dispensers help prevent cross-contamination. Make sure your employees wear gloves when working in the kitchen. Keep them clean, dry and readily available with a disposable glove dispenser, which can be mounted on the wall. Keep trash bins and other waste receptacles throughout your establishment.

Sierra Nevada Celebration Ale
Sierra Nevada started as a home brewing operation by two friends in 1980 and has since found a place in liquor stores and bars nationwide as one of the premier microbreweries in the United States. Nestled in the Sacramento Valley, this Chico, California brewery has made a name for itself with its hoppy, aromatic flagship Pale Ale and the palate fortifying Torpedo Extra IPA. Their Celebration Ale only strengthens their claim as one of the best ale brewers in the nation. It pours amber red and has a satisfyingly warm taste with a hint of spice. Unlike its sister brews, the 6.8% ABV Celebration Ale has a hoppy presence that won’t linger long, even though it is an IPA. While it was first brewed in 1981, this ale has come on strong in recent years nationwide. Unlike many brews, the Celebration Ale is just as enjoyable in bottles as it is on tap.

Sam Adams Winter Lager
Sam Adams, often thought of as a pioneering craft brewery, has been a major player in bars and stores since its surge in the mid-1990s. It is New England-based and known for its Boston Lager, and a bevy of wide ranging beers ranging from the Cherry Wheat to its Cream Stout. It has a seasonal beer for spring, summer, and fall, but its Winter Lager is the most perfected of them all. The 5.6% ABV beer is crafted from a variety of malts and includes a potpourri of ingredients such as cinnamon, ginger and orange peel. It is a bock-like lager, giving it a dark look and full feel. While the Winter Lager may be Sam Adams’ premier winter beer, it is one of five specially brewed for the season. Try their subtly hoppy Juniper IPA, malty Old Fezziwg Ale, sweet Cherry Chocolate Bock, crisp White Christmas, as well as the flagship Boston Lager and Winter Lager in the Sam Adams Winter Classics variety pack. All are worthy of a place in your bar or home.

New Belgium Accumulation
As a fan of Fort Collins, Colorado’s New Belgium Brewing Company, I get especially excited about their beer in the wintertime. To me, their most enjoyable lineup is out when temperatures are near freezing. The flagship Fat Tire is a fantastic amber ale, and they have a great wide range of beers throughout the year, but they are at their best in winter. Their premier winter brew changes every year, but no matter what the style may be, it is always great. 2011’s 2° Below and 2012’s Snow Day were both crafted to perfection, and this year’s batch is no different. 2013 is the year of the Accumulation White IPA, a surprisingly smooth, yet bitey 6.2% ABV ale. Its aroma encapsulates the mixture of the four hops and two malts used in the brewing process. The warmth is like that of a dark, bock beer, though the white IPA pours a golden color. It is limited on tap at the moment, but the six pack is a fine purchase for bar owners and beer fans alike.

Bell’s Winter White Ale
Bell’s Brewery, like New Belgium and Sam Adams, opened more than 20 years ago. Bell’s didn’t reach a widespread audience like the other two breweries did in the 1990s, until 2012, when it opened a new brewing facility. The new location helped increase Bell’s Brewery’s capacity from 180,000 to 500,000 barrels a year. Since then, the Kalamazoo, Michigan-based brewery has seen a dramatic rise in business. Its Oberon Wheat Ale is a crisp summer favorite and its Two Hearted Ale has become one of the top selling IPAs in the United States. Bell’s Winter White Ale stacks up well against its popular sister brews and the aforementioned seasonal beers. At 5% ABV, it is lighter than most winter beer, but don’t be fooled, this beer is not short on flavor. It has a fruity, balanced aroma with the taste to match. It is sweet and malty, but not overbearing like similar beers served mostly in warmer seasons. I suggest it for novice beer drinkers looking to foray into the world of winter brews. It is smooth, warm, but not overbearing like some of the hoppy beers often found in winter. Unfortunately, it is not available nationwide, but with the rapid expansion of Bell’s in the United States, expect it in the coming years. Available in AZ, ND, MN, IA, MO, WI, IL, MI, IN, OH, PA, NY, VA, KY, NC, SC, GA, AL, and FL.

The New Year is a time for new beginnings. On January 1, while navigating through the seemingly dozens of college football bowl games on TV, many of us devise a plan to better ourselves for the coming year. It typically involves making wise financial decisions or spending more time with family, but many resolutions involve eating better and exercising more. It can be difficult to implement the healthy plan into place, especially when there are so many delicious foods out there. Here are some recipes to help kick start the healthy diet. These four recipes span eating times throughout the day. They are great to add to your regiment at home or to your restaurant’s menu to draw in those seeking healthier meal alternatives.

Breakfast/Brunch: Banana Waffles
It’s been said over and over again, but breakfast truly is the most important meal of the day. Starting your day off with sugar-filled sweet treats will often translate into poor meal choices throughout the day, and skipping breakfast altogether has proven to be detrimental to metabolism. These banana waffles should give you or your patronage a delicious, eye opening start to the day. The bananas substitute the sweetness of sugar for a delicious, well-rounded breakfast. This recipe from AllRecipes.com is simple to make and features many ingredients you may already have at home or in your restaurant. It serves four.

Ingredients
1 ¼ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 pinch ground nutmeg
1 cup 1% milk
1 egg
2 ripe, sliced bananas

Directions
Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, salt and nutmeg. Stir in milk and eggs until mixture is smooth. Spray preheated waffle iron with non-stick cooking spray. Pour two tablespoons of the waffle batter onto the hot waffle iron. Place two slices of banana on top of the batter and then spoon another two tablespoons of batter on top of the banana. Cook until golden brown. Serve hot.

Nutrition:
Calories: 241 kcal
Carbohydrates: 47.3 g
Cholesterol: 56 mg
Fat: 2.5g
Fiber: 2.6 g
Protein: 8.3 g
Sodium: 606 mg

Source: AllRecipes.com

Lunch: Grilled Turkey and Ham Sandwich
Whether at home or at work, this sandwich from MyRecipes.com is a healthy and delicious lunchtime treat. The sandwich can be grilled while at home on break or before you leave your house in the morning. It is also a great and easy to make item to add to your restaurant’s menu. With simple preparation and easy to attain items, this sandwich is a great way to maintain your healthy eating into the afternoon as it is only 237 calories per sandwich. This recipe makes four sandwiches.

Ingredients
1 tablespoon light mayonnaise
1 teaspoon Dijon mustard
8 1-ounce slices country white bread
4 1-ounce slices of deli, lower-salt turkey breast
4 ½-ounce slices of deli, lower-salt ham
8 ¼-inch thick slices tomato
Cooking spray

Directions
Combine mayonnaise and mustard in a small bowl. Spread about 1 teaspoon mayonnaise mixture over 1 side of each of 4 bread slices. Top each slice with 1 turkey slice, 1 ham slice, 1 cheese slice, and 2 tomato slices. Top with remaining bread slices. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan and cook 4 minutes or until lightly browned. Turn sandwiches over and cook for 2 minutes or until cheese melts.

Nutrition:
Calories: 237 kcal
Carbohydrates: 29.1 g
Cholesterol: 28 mg
Fat: 5.8 g
Fiber: 0.4 g
Protein: 18.4 g
Sodium: 781 mg

Source: MyRecipes.com

Appetizer/Snack: Hummus
Where can’t you find hummus nowadays? There’s a reason it’s in restaurants, supermarkets and your neighbor’s home. It’s delicious, fairly simple to make, and most importantly, healthy. This hummus recipe from Food.com is a quick, tasty fix. Hummus is a great appetizer to feature at restaurants of all varieties. It also makes for a great snack when you get home from work or when you want a little something before dinner. This recipe makes 1 ½ cups, which should be enough for a small crowd. All of the unique ingredients in this recipe should be found in the Mediterranean section of the international aisle at your local supermarket. While hummus is mostly served alongside pita bread, carrots and broccoli are great low-carb alternatives.

Ingredients
3 garlic cloves, minced, more if you like
¼ cup plain low-fat yogurt
1 tablespoon lemon juice
1 teaspoon olive oil
¼ teaspoon salt
¼ teaspoon paprika
1/8 teaspoon pepper
1 19-ounce can chickpeas, drained and rinsed
1 tablespoon fresh parsley, chopped

Directions
Combine everything in blender or food processor and process until smooth. The blender gives the best result. If you need more liquid to make a nice consistency, add a bit more yogurt. Chill.

Nutrition:
Calories: 123 kcal
Carbohydrates: 21.8 g
Cholesterol: 0.6 mg
Fat: 1.9 g
Fiber: 4 g
Protein: 5.1 g
Sodium: 373.2 mg

Source: Food.com

Dinner: Barbecue Pulled Chicken
We know how you feel. The last thing you want to do after coming home from a long day of work is to cook dinner over a hot stove. This recipe involves a slow cooker, which is a great item to have when dieting. Just prepare it and put it in the slow cooker and let it do all the work while you’re out and about. This recipe calls for a variety of ingredients, but they can all be purchased with one trip to the grocery store. Barbecue pulled chicken is also a great addition to restaurant menus looking to add some healthy, easy to make items. This recipe from EatingWell.com makes 8 servings. The choice of serving bread is up to you. We suggest using low-carb wraps.

Ingredients
1 8-ounce can reduced sodium tomato sauce
1 4-ounce can chopped green chilies, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chili
½ teaspoon salt
2 ½ pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

Directions
Stir tomato sauce, chilies, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic and stir to combine. Put the lid on and cook on low until the chicken can be pulled apart, which takes about 5 hours. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Nutrition:
Calories: 364 kcal
Carbohydrates: 32 g
Cholesterol: 93 mg
Fat: 13 g
Fiber: 4 g
Protein: 30 g
Sodium: 477 mg

Source: EatingWell.com

Do you know what a carte du jour is? Don’t be intimidated by that fancy name. It basically translates into menu; or so I think. With that in mind, there are a few questions you should ponder when constructing a menu. Who are my target patrons? What is their age range? What sort of income do they have? What do they want in a restaurant? The more you know about your target population, the better off you will be at creating a menu to meet their wishes. They can really help you figure out how you should format your menu, as well. What word choices should I make? How much color is too much color? Should it be loud and vibrant or muted and simple? We’re here to help you answer a few of those lingering questions and gear your menu towards your specific clientele. It’s always great to cater towards everyone, but many restaurants tend to gravitate towards certain segments of the population that will spend the most money at their establishments.

Think about your neighborhood’s demographics when thinking about creating a menu. What in the world does that have to do with formatting a menu? Well it might seem arbitrary, but it can help you decide what words you should or shouldn’t use to describe food. For example, someone who has been brought up in a wealthier household and has most likely had the privilege of going out to eat on a regular basis will probably know what an aioli is or what braised means. In comparison, someone who has rarely had the privilege of going out to eat to higher end establishments might not. When I was younger, we hardly ever went out to eat. It wasn’t because we didn’t have the money per se, but it was more because my dad was a conservative spender and would rather have home cooked meals. It took years of working in restaurants for me to become familiar with some of the more specialized cooking terms. 

If you use certain ingredients that are uncommon, it would be wise to explain what that ingredient is, particularly if it is from somewhere outside your region. Nowadays, customers are also often particularly interested in finding out where their food is sourced, so it is wise to include it on the menu. People that aren’t really familiar with exotic ingredients or uncommon terms won’t want to feel ignorant when ordering. They might be afraid to ask what something is, especially when others at their table don’t have the same issue. I used to work in a restaurant that used Hon Shimeji mushrooms and I could never remember what they were called, so I made up my own name for them. I called them “family mushrooms.” I would then describe them to the customers. A description of how items, like those particular mushrooms, taste like could be very helpful to the guest. Another good idea would be to have the wait staff sample all the dishes before ever serving a guest. That way they can explain and answer any questions the customers may have. Customers love when their server makes suggestions and speaks knowledgeably about the items on the menu.

You should also think about the presentation of the menu. What theme are you trying to convey? Is your restaurant homey-like atmosphere or a loud, boisterous and fun place? Should you include the logo if you have one? No matter what you decide as far as the color scheme, items, or pricing, you should keep it consistent throughout and theme-oriented. Also, make it easy to update and change as needed. If you tend to change your menu often, you will want to consider a cost effective and efficient way to do so. With technology, it is relatively easy to create one on your computer and print it at a moment’s notice. The question here is: on what kind of paper will it be printed? Is it something that can be laminated and inserted into a cover, or will you need to have it sent out to a printing company? The more you plan ahead, the better off you’ll be when altering your menu in the future.

As with any great novel, you want the reader to be able to transcend into a different time or place while turning through the pages. In this case, you want your customers to experience and create a taste for the items on the menu just by reading through it. There are descriptive words, and then are words that create an image in the mind’s eye and taste buds. You could use sweet or salty, even seasoned, but sometimes, those just don’t cut it. Use words that can be felt and tasted. For example, something with a sweet taste may be described as candied or glazed. Instead of using tender and/or juicy, think about “succulent.” The word itself makes your mouth water. Some other choice terms you could use are: dash, a hint of, or infused. It’s ok to grab a dictionary or thesaurus; the English language has a variety of words available to describe something. Have fun when writing your menu! Also, consider consulting with your cooks and servers who will be working hands-on with the items.

There are many factors that go into writing a menu. Take your time because it may be a determining factor in what your customer’s order, which could subsequently be the reason they keep coming back for more.

Predicting the future is a difficult task, but 1,300 chefs from the American Culinary Federation have examined the upswing of food items, preparation methods and trends to give you a forecast for 2014. They are presented with dozens of items in a number of subcategories such as appetizers, produce, and prep methods. They have three options on which to rate a particular food item: “hot trend,” “yesterday’s news,” or “perennial favorite.” In part one of our forecast blog, we examined the trends expected to take center stage for alcohol, which you can read here.

This edition will focus on another profitable indulgence: desserts. Those polled were given 11 dessert categories to judge. There has been a renaissance in dessert making recently as food overall has become more widely specialized and artisanal. These desserts are finely crafted and use previously unconventional ingredients. We will go slightly in depth with more notable selections featured on the list.

Trend No. 1
Hybrid Desserts: 65% Hot Trend, 25% Yesterday’s News, 10% Perennial Favorite
Does a cronut mean anything to you? Don’t worry if it doesn’t. It’s one of the many hybrid desserts emerging in dining establishments and bakeries across the country. It is essentially a donut with a croissant texture, but with the normal fillings and glazed exterior you’ve come to know and love from a donut. It was created, and even trademarked, by famed New York City baker Dominique Ansel. The cronut kick started the hybrid dessert phenomenon that is sweeping the nation.

Desserts such as cheesecake cookies and ice cream cupcakes are just many of the delicious combinations that have taken the craze to a new level. Buzzfeed, the go-to website for anything viral, has 17 combination desserts that should give you a little inspiration if you’re looking to incorporate some of these desserts in your establishment. Desserts have become an innovative and profitable enterprise in recent years. Consumers are looking for new ways to satisfy their sweet tooth. Hybrid desserts are certainly worthy of meeting the challenge.

Trend No. 2
Savory Desserts: 61 % Hot Trend, 29% Yesterday’s News, 10% Perennial Favorite
What exactly is savory? The dictionary definition is something “having a pleasant taste or smell.” Savory desserts provide both boisterously. From cheesecake bars to cookie dough waffles, savory desserts have become a staple in restaurants looking to go above and beyond to please their customer’s sweet tooth. Often combining a variety of bold flavors, these desserts push the sensory limit to much fanfare. Yummly.com has just a few of the many savory desserts your establishment can try out.

Trend No. 3
House-Made/Artisan Ice Cream: 60% Hot Trend, 11% Yesterday’s News, 28% Perennial Favorite
This isn’t your mom’s homemade ice cream. Artisan ice cream is becoming a major player in the dessert scene of restaurants and parlors alike. Similar to many of the other trends found on the 2014 forecast, much of the allure of artisan ice cream is the use of local ingredients and simplified processes. The flavor, however, is anything but elementary. Artisan ice cream crafters are combining traditional flavors like chocolate, vanilla and strawberry with sweet potatoes, maple syrup and goat cheese. The possibilities are truly endless.

L.A. Creamery, based in California’s San Fernando Valley, has found popularity since forming in 2010. It has reached a nearly worldwide audience thanks to its shipping options. Their 12 flavors are all crafted naturally, free of high fructose corn syrup, hormones and artificial flavoring and have made them a popular dessert option in health-conscious Southern California. If your establishment is looking to feature house-made, artisan ice cream in the future, it could be wise to follow the same paths others have when choosing ingredients and flavor profiles. All-natural, local ingredients are becoming more popular than ever in dessert, especially ice cream. Though it may cost more, seeking local, fresh ingredients for your ice cream will make a difference.

Trend No. 4
Bite-Size/Mini-Desserts: 59% Hot Trend, 20% Yesterday’s News, 20% Perennial Favorite
Desserts are delicious, but sometimes they can be a little too rich. Restaurants everywhere have taken notice and are providing bite-sized desserts for their customers looking to indulge without going overboard.

Trend No. 5
Deconstructed Classic Desserts: 56% Hot Trend, 35% Yesterday’s News, 9% Perennial Favorite
If dessert making is an art, then deconstructing dessert is minimalism. As with minimalist art, the tools used to construct the pieces are often of high quality. Such is the same with dessert ingredients for these deconstructed masterpieces. Essentially, it is dessert with all the flavors side by side rather than mixed with one another. The individual flavor of the each ingredient showcases its quality. What is the draw to deconstructed dessert? Well, besides flavor, it’s all about the show.

Take this black forest cake recipe for example. The presentation is outstanding and unique. A few items like that on your dessert menu would certainly create some buzz. Strawberry shortcakes, banana splits and key lime pie are just some of the many desserts that have widely been deconstructed to perfection. While deconstructing dessert may seem like a fun trend to try, it is not at home in every environment. Take a look at the items you have on your menu and the type of crowd you draw. Deconstructing has seen its greatest success in higher-end establishments, largely owing to the expense of the top quality ingredients. For some deconstructed inspiration, take a look at these recipes from Yummly.com.

Trend No. 6
Dessert Flights/Combos: 55% Hot Trend, 30% Yesterday’s News, 15% Perennial Favorite
Many microbreweries and gastropubs provide a “flight,” four of five samples of their products, for their customers to get a taste of their craft. Restaurants and bakeries have done the same by showcasing a few of their tasty treats together. Nation’s Restaurant News showcased the trend in an article this past April.

Trend No. 7
Desserts with Bacon: 46% Hot Trend, 48% Yesterday’s News, 5% Perennial Favorite
Bacon, bacon, bacon. Wherever you go, you’re bound to find it. Lately, it has become a major player in milkshakes, chocolate bars and pretty much every dessert possible. The delicious salty sweet combination has found fans everywhere, but members of the ACF view it as a tapering off trend. But as we know, bacon lovers are passionate. If you want to join in on the bacon dessert scene, BaconToday.com has a list of desserts for you.

Trend No. 8
Gelato/Sorbet: 29% Hot Trend, 26% Yesterday’s News, 45% Perennial Favorite
Gelato, the more refined cousin of ice cream, has made a splash in the dessert scene the past few years. It’s typically smoother and packs more of a flavorful punch than traditional style ice creams, while also being a little more artisanal and expensive.

Trend No. 9
Cheese Plates: 26% Hot Trend, 25% Yesterday’s News, 48% Perennial Favorite
Can cheese really be dessert? The question lingers, but plenty of establishments provide cheese desserts on the back of their menus. Serving it for dessert requires a wide variety of cheeses. Have any more questions? Kitchn.com has you covered.

Trend No. 10
Fruit Desserts: 23% Hot Trend, 19% Yesterday’s News, 58% Perennial Favorite
Fruit desserts, composed of sweet, citrusy melons and berries are indeed a perennial favorite. Strawberry shortcakes, peaches and cream, and blueberry tarts are just a few of the many traditional fruit desserts we love in both restaurants and home kitchens.

Trend No. 11
Dessert Crepes: 21% Hot Trend, 44% Yesterday’s News, 35% Perennial Favorite
If you love sweet pancakes, you’re probably going to enjoy dessert crepes. Customers certainly do, but the trend seems to be more of a thing of the past. Nevertheless, there will be certain patrons looking for a thin, airy dessert to round out their dining experience.

Every year, the National Restaurant Association polls nearly 1,300 chefs from the American Culinary Federation and asks them what they think will trend for the following year. They are presented with dozens of items in a number of subcategories such as appetizers, produce and prep methods. They have three options on which to answer a particular food item: “hot trend,” “yesterday’s news,” or “perennial favorite.” In the alcohol category, the ACF members were provided with 49 items to rank according to trendiness.

The answers may be a little surprising, but one common thread seen throughout the forecast is that people are searching locally for their food and drink indulgences. Here are some of the more notable items and their ranks. It may be a good idea for your establishment to take a look at these rankings and stay ahead of the curve with trends that could impact one of your most profitable categories: alcoholic beverage service. Look for more 2014 Culinary Forecast blogs in the future where we’ll discuss items such as ethnic cuisines, main dishes and other key topics.

Trend No. 1
Micro-distilled/Artisan Spirits: 77% Hot Trend, 13% Yesterday’s News, 10% Perennial Favorite
Micro-distilling and the crafting of artisan spirits is an up and coming trend that restaurateurs and liquor aficionados across the country are cashing in on. There were just 24 craft distilleries in 2000, according to the Beverage Trade Network. At the end of 2011, there were nearly 300. In 2014, that number will continue to rise. In 2013, eight opened in Illinois alone. So what’s the trend all about? Well, as we’ve seen with the micro-brew explosion that started in the 1990s that is continuing today, consumers want their beverage crafted with the care that is associated with small scale businesses. And much like the locally sourcing of produce, meat and seafood trend that is apparent all over the 2014 forecast, people want something made in their neighborhood (Locally produced beer/wine/spirits are the #2 trend on the alcohol list).

Moonshine making has become a favorite for craft distilleries in recent years, but gin, vodka, and other forms of whiskeys are being produced in high numbers as well, and bar patrons everywhere are asking for them. If you’re looking to incorporate some local distillery products to your bar or restaurant, check out BottleSociety.com and take a look at the distillery listings for your state. There are probably more micro-distilleries in your area than you expected.

Trend No. 5
Regional Signature Cocktails: 64% Hot Trend, 16% Yesterday’s News, 20% Perennial Favorite
Ever heard of a Sazerac? If you’ve never been to New Orleans, then you probably haven’t. The sweet and citrusy whiskey drink was named the official cocktail of the Big Easy in 2008. Elsewhere in the United States, local bars and restaurants are incorporating local cocktail recipes in their menu to lure in tourists and retain the neighborhood crowd. So what should you do to get some local flair in your cocktails? Do a little research. While you may not operate a bar or restaurant in a major metropolitan area, there are quite possibly many local ingredients, signature menu items or ethnic population pockets that can lend flavors profiles to your concoction. You can also check out this list or look for “The American Cocktail” book from Imbibe magazine that features 50 regional cocktail recipes from throughout the United States. Local allure is huge in bars and restaurants nowadays. Take on a tradition from your area or create something using local ingredients that could become a regional mainstay.

Trend No. 10
Food-beer pairings: 60% Hot Trend, 16% Yesterday’s News, 24% Perennial Favorite
The pairing of a fine wine with an aged cheese is a longstanding combination, but nowadays, the millennial craft-brew generation is looking for entrees, appetizers and desserts to go along with their hoppy IPAs or smoky porters. As the craft-brew industry has expanded, so has the perception of beer drinking in general. While lighter domestic beers are still widely popular, there is also a strong increase in the sophistication involved with the crafting and drinking experience of beers of all varieties. America has imported the gastropub craze from the U.K. to much fanfare and profitability. Many restaurants are looking to foray into beer making, and many breweries look to feature more substantial entrée oriented food items, beyond their common peanuts or chips.

Customers want to know what will pair well with their steak or what might bring out the flavor of their ale. Often times, the corresponding choice is made solely because of the entrée or brew ordered first. CraftBeer.com has a chart to help your restaurant assist customers in their pairing of beer and food. People are looking for the ultimate indulgent combination of beer and food. By making pairing suggestions for your patronage, you make yourself a trusted source of craft beer knowledge. The up and coming millennial crowd is increasingly seeking bars or restaurants with staff that are familiar with these trends and flavors.

Other Notable Trends:

Trend No. 3
Onsite barrel-aged drinks: 69% Hot Trend, 19% Yesterday’s News, 12% Perennial Favorite
This unique trend takes pre-mixed drinks and sets them in a barrel for a few weeks to age and alter the feel and flavor.

Trend No. 8
Edible cocktails: 61 % Hot Trend, 30% Yesterday’s News, 9% Perennial Favorite
Now, you can have your drink and eat it, too. Edible cocktails are gelatinous forms of fine wines and spirits. The Los Angeles Times has a few examples here.

Trend No. 16
Craft beer/microbrew: 54% Hot Trend, 15% Yesterday’s News, 31% Perennial Favorite
Craft distilling has taken over the bar scene countrywide, but beer fans still flock to their local watering holes in high numbers for their microbrews.

Trend No. 17
Skinny/lower-calorie cocktails: 53% Hot Trend, 33% Yesterday’s News, 13% Perennial Favorite
Dieting and drinking alcohol may seem like an enigma, but the health conscious have indulged with skinny cocktails and margaritas for a few years now.

Trend No. 34
Beer flights/samplers: 44% Hot Trend, 26% Yesterday’s News, 30% Perennial Favorite
A byproduct of the craft brew movement, beer flights showcase a microbrewery’s craft with four or five samples of their product. They are popular in gastropubs, bars, and smaller scale establishments.

Trend No. 48
Tequila/premium tequila: 30% Hot Trend, 28% Yesterday’s News, 42% Perennial Favorite
Have you noticed more tequila commercials on TV in the past few years than you ever did before? That’s because tequila took on a different role than just being that party starting alcohol. It appeared in finely crafted cocktails and artisan margaritas. Though it’s near the bottom of the trending list now, it most certainly is a perennial favorite, and a lot of it has to do with its newer place in the industry.

Opening a foodservice operation involves a nearly innumerable amount of decisions.  We hope this article will help serve as a general guide for the process of selecting food preparation and cooking equipment, as well as supplies.  In future blogs from this series, we will also cover sanitation, table service and bar service.  While some topics we discuss may seem like obvious considerations, we understand with the amount of choices and decisions involved with this process, often the simplest of aspects can be overlooked.

1. Develop a menu
Often times, before beginning to select equipment and supplies for your foodservice operation, it is best to develop the menu, or at least, a rough outline of the dishes you plan to serve.  By identifying the different type of foods you plan to prepare, you will be able to make many more effective equipment decisions.  With a strong plan, you may find that rather than buying multiple pieces of cooking equipment, you can combine them into one.  Items such as combi ovens, or ranges with modular tops, including burners, charbroilers and griddle components are just a few of many examples.  These combination products can work as space savers, and in many cases, as budget savers as well.

While it is virtually impossible to anticipate every item that will appear on your menu, as seasonal offerings and special promotions can cause adjustments to occur.  However, a strong outline will also help guide you in making choices that can accommodate the specialty items as well.

Here are some key questions to ponder when developing your menu:

- What meals do you plan to serve? Breakfast, lunch, dinner, or late night snacks? Will you close part of your kitchen at certain times?

- What items will be prepared from scratch?  Will you bake your own bread products? Will soups be pre-made and rethermalized? Will pizza dough be par-baked or fresh? Will drinks be hand-mixed? 

- How much prep do you plan to do in-house?  Will vegetables be purchased pre-chopped? Will dough be made from scratch? Will meat be pre-sliced?

- How often do you plan on altering your menu?

- What skill level of staff do you plan to employ?  Will you have executive chefs, line cooks, or staff with little experience that will be trained on site?

The list goes on and on. Each decision will greatly impact the type of equipment and supplies you will need.
 

2. Make a preliminary list of equipment and smallwares needed to prepare those food items
Once you have created a menu outline, you can begin to decide what products will be needed to create each dish.  At this stage, you may find the amount of equipment needed is too vast and your menu may need some adjustments.  You may also discover that you can include more dishes to your offering because the equipment you plan to buy will easily accommodate these additions.  In this stage, it is again important to ask yourself the questions listed above.  If you anticipate that the majority of your staff will have limited experience, you may want products with simpler controls.  If you plan to do the majority of prep in-house, you need to make sure you have the correct amount of support tools available, such as scales, slicers, food storage boxes, can openers, etc.  It is also very important to determine how often your food deliveries will arrive to make sure you have enough space in your walk-in and refrigerated equipment to accommodate these incoming products.  A well-laid out shelving system for dry and cold storage will be an integral component in effectively utilizing your available space to the highest capability.

At this stage, we recommend you list every possible item you think you may use and then go back later and eliminate certain products.  An easy way to do this is to go one menu item at a time and list what is needed for that dish, from prep to completion.  Then, go back through the list and find product duplications that exist from menu item to menu item.  It is at this point where you may find a particular dish requires too many unique products and should be eliminated, or that some spin-off entrees can be added to your menu because they will use the same equipment you already plan to buy.  It is best to begin with too many products on your list rather than realizing that you didn’t plan for enough space under your exhaust hood when it’s too late.
 

3. Develop a kitchen layout, review code requirements and construction constraints (such as pluming, electrical and gas lines), and make any adjustments to original equipment selections.
Once you have your preliminary list of products, we advise that you involve a professional kitchen equipment contractor or consultant to help guide you through the next stages.  This person will be able to assist you in a variety of ways.  They will have a strong understanding of the local building as well as fire and health codes.  In using their knowledge of these regulations, they will be able to identify if your selections will be in compliance.  They will also have experience working with layout and design programs such as AutoCAD or Revit, which will allow them to present you with a very detailed drawing of your kitchen layout.  These specialized consultants will help you take construction limitations like drain locations, utilities and load bearing walls into consideration.  They are also highly experienced with the foodservice products that are available and may be able to offer some equipment changes, which will help you save money or increase productivity.  It is also a good time to trim down your first draft of the equipment and supplies list to have a finalized copy of what is truly needed for your operation.  This will help avoid delays when you move into the next phase of the project.
   

4. Have a formal quote provided with spec sheets and cost.
At this point, depending on the scope of work offered, your kitchen equipment contractor will provide you with a quotation for your project and spec sheets for the pieces of equipment. Or, they will refer you to a foodservice distributor who will work with you on pricing and product specification.  If your project is large, you may wish to have multiple foodservice distributors bid on the equipment and smallwares packages to ensure you are getting the best pricing.  Be aware that some distributors include certain services in their quotations, like set-in-place, equipment staging, and product demos while others do not.  These services could be the reason for wide variations amongst bids.  It is best to outline the services you will need ahead of time to eliminate confusions for the bidders and yourself during bid review.

5. Make final adjustments
Once you receive the bids from the contractor/distributors, you will be able to determine if your selections are all within your budget. It will also assist in factoring whether or not you need to make adjustments to your equipment/smallwares lists or attempt to secure additional financing.  You will also be able to figure out which foodservice company will best and most affordably be able to handle your job.  The company you choose will also be a good resource in helping meet budget constraints by offering suggestions such as changing manufacturers on certain pieces of equipment or even reworking portions of your menu.

The holiday season can be filled with excitement for many reasons, but sometimes the menu for your festive parties can become a bit repetitious. While the standard fare of turkey, ham and a variety of casseroles can be delicious, they may also feel a little humdrum. Why not add some international flavor into your meal? It’s not as difficult as you may imagine and most ingredients are available at your regular grocery store. Here are four quick, delicious recipes from countries all over the world to excite your family with whether you celebrate Christmas, Kwanzaa, The Winter Solstice, or Festivus.  

Almond Green Beans
Green beans are always a solid side option at any time of year. This recipe from AllRecipes.com gives the traditional sidekick some Southeastern Asian flair. It takes the traditional green bean and mixes it with succulent tomatoes, fresh garlic and almonds for an eye-poppingly delicious side item. It would be a delicious counterpart to ham, turkey, roast beef or whatever holiday centerpiece you choose. The red and green coloring makes it an especially festive side item for Christmas. This easy to make recipe serves four.

Ingredients
1 15 ounce can green beans
1 14 ounce can canned stewed tomatoes
Italian seasoning to taste
2 cloves garlic, chopped
Oil for frying
1/3 cup sliced almonds

Directions
Heat the oil in a large pot or fry pan and add the garlic and beans and cook over a medium heat for about 5 minutes. Add the tomatoes and seasoning. Cook them uncovered until the beans are done to your liking for about 10 minutes. Stir in the almonds just before serving.

Source: http://allrecipes.asia/recipe/45/almond-green-beans.aspx?o_is=LV

Jollof Rice
Jollof rice is of Western African origin from the country of Ghana. It is traditionally served in times of celebration with a lot of friends and family. Being that your holiday will most likely combine both of those elements, why not add this to your menu? It features a mixture of spices, vegetables and seasonings that will keep your guests coming back for seconds. With just over an hour of prep and cook time, it is a relatively easy item to make while juggling multiple tasks and waiting for your friends and family to arrive. This recipe from Delish.com serves four.

Ingredients
2 cups jasmine rice
6 tablespoons olive oil
1 medium red onion, sliced
2 small red onions
2 medium habanero pepper, chopped
2 medium plum tomatoes
1 can of tomato puree
2 chicken bouillon cubes
2 large carrots, sliced diagonally
1 cup of French beans, sliced
1 pinch of salt
1 pinch of black pepper

Directions
In a food processor, blend chilies, tomatoes and 2 onions. Store for later. In a nonstick pan, heat 6 tablespoons of olive oil and fry the sliced onion until translucent then add the tomato puree. Fry for further 3-4 minutes. Add blended tomato, chilies and onion mix to pot. Crumble in the 2 chicken bouillon cubes and stir well. Cover and let it cook through, on medium heat until oil floats on the top.

Add jasmine rice and 2 cups of water, stirring it to make sure nothing is sticking to the bottom. Turn heat to low. Add green beans and carrots to the pot, with 1 cup of water, and cook till the water has almost evaporated. Cover and simmer on low heat until the rice is cooked through. Serve with grilled/baked chicken, beef, shrimp, or Portobello mushrooms if you’d like.

Source: http://www.delish.com/recipefinder/Jollof-Rice-Ghana-4D9ECC42053D11DFB1E230AEAC6150F9

Chicken Schnitzel
This is a favorite my Oma (German for grandma) from Austria has been cooking for years. It’s one I always request on birthdays or special occasions, such as the holidays. This German-style chicken schnitzel recipe from BonAppetit.com features all the usual ingredients I have come to know in the delicious, crispy entrée. This recipe calls for chicken, but thin steak slices and pork chops will work just as well. I’ve just always preferred chicken. There are a lot of little steps involved in prepping and cooking schnitzel, but overall, it shouldn’t take you much more than 45 minutes, frying included. This recipe serves four.

Ingredients
4 4 ounce skinless, boneless chicken breasts, pounded to ¼” thickness
Kosher salt
Freshly ground pepper
Vegetable oil for frying
1 cup of all-purpose flour
3 large eggs, beaten to blend
2 tablespoons of whole grain mustard
2 ½ cups panko (Japanese breadcrumbs)
1 tablespoon chopped fresh flat-leaf parsley
Lemon wedges for serving

Directions
To start, season chicken breasts with salt and pepper. Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure ½” and heat over medium-high heat until thermometer registers 315°. You want a moderate heat here because chicken breasts are so thin, they will cook quite quickly.

Meanwhile, place flour in a shallow bowl. Whisk eggs and mustard in another shallow bowl. Place panko in a third shallow bowl. Working with 1 chicken breast at a time, dredge them in flour, shaking off the excess. Dip them into egg mixture, turning to coat evenly, then carefully coat with panko, pressing to adhere. Working in 2 batches, fry chicken until golden brown and crisp, about 2 minutes per side.

Transfer chicken to a wire rack set inside a baking sheet and season with salt. Top chicken with parsley and serve with lemon wedges alongside for squeezing over.

Source: http://www.bonappetit.com/recipe/german-style-chicken-schnitzel

Mexican Hot Chocolate Cookies
We all love hot chocolate and cookies, especially in wintertime. Why not combine the two? This recipe from blogger Lulu the Baker mixes the two to perfection. If you’re lucky enough to live in a neighborhood with a Mexican style bakery, then you know how delicious those treats can be. This recipe uses cinnamon, a staple in Mexican style cookies, and blends it with cocoa powder to create cookies so divine, you’ll be asking for them as a gift next holiday season. It should take you about 35-40 minutes of prep and cooking time to get the final product, but it is well worth the time and effort.

Ingredients
2 ¼ cups flour
½ cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup butter, softened
1 ½ cups sugar, plus ¼ cup for rolling
2 eggs
2 teaspoons cinnamon for rolling

Directions
Preheat oven to 400 degrees. In a medium bowl, combine flour, cocoa powder, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer, combine butter and 1 ½ cups sugar, beating until fluffy. Beat in eggs, scraping down sides as necessary. Add flour mixture and beat until combined.

In a small bowl, combine ¼ cup sugar and cinnamon. Scoop dough by the heaping Tablespoon, roll into balls, and roll in cinnamon sugar. Place 2" apart on parchment lined baking sheets, and bake for about 8 minutes, until just set. Allow to cool on the baking sheet for a few minutes before removing to a cooling rack. 

Source: http://luluthebaker.blogspot.com/2011/12/on-1st-day-of-christmas-mexican-hot.html

When someone as suave as James Bond comes into your bar and requests a martini that is “shaken, not stirred,” you better make sure you have the equipment to get the drink made correctly. Drink preparation not only involves the foresight of skilled bartenders, it requires the proper tools, condiments and glassware to make sure that finished product keeps them coming back for more. After all, a Bloody Mary isn’t the same without even just one of the many ingredients that make it beloved.

In making complex drinks such as a Long Island Iced Tea, where many types of liquor combine to make a potent concoction, precision is a necessity. That is where jiggers and liquid pourers come into play. Both determine the volume of liquor needed for the drink, but in different ways. Jiggers act as a measuring cup for shots with different liquid capacities on each side of the hourglass-shaped utensil. Bartenders can use each side depending on what the drink recipe calls for. Liquid pourers are attached to liquor bottles to ensure that the proper shot of alcohol is dispersed into each drink.

The more sophisticated the drink, the more accoutrements necessary to accompany the beverage. Gin and tonics need lime; martinis need olives and many Belgian style beers are brewed to be matched with an orange slice. Keeping these additions handy is an integral part of making a great drink the right way. Condiment holders are a must for any bar dedicated to pouring beverages with the proper pairings. Bartenders can have easy access to fruits, vegetables and anything necessary to pull the drink together. Cleanliness is a must when assembling a spirit, so it is best to grab the condiment with tongs. Glass rimmers assist in lining drinks such as margaritas with the salt needed to balance the strong taste of tequila.

When someone requests their drink shaken or stirred, you can bet they know the difference in taste. Cocktail shakers come equipped with or without tops and in a variety of sizes. For those who prefer their drinks stirred, a bar spoon is a simple tool used to mix together all the components of a fine beverage into a glass of perfection. Summer favorites such as daiquiris and pina coladas may call for a blender to infuse ice into the mixture to offset sweltering heat. Ice is also a big part of many year round favorites. Higher end whiskeys are so pristine that patrons may ask for them by themselves on the rocks. Knowing the right proportion of ice to liquor goes a long way in helping the customer enjoy the art that went into distilling the alcohol.

Accessories such as sword picks and straws are also often added depending on the drink and the bar. Trendy and flashier restaurants and bars may use more embellishment to help them stand out and make a name for themselves. More traditional bars often stick to barebones drink and glass.  For bars which use an abundance of accessories, a bar caddy is beneficial. The caddy will keep picks, straws, napkins, and other utensils together in one place for the bartender’s convenience. The proper glassware is also necessary in providing the customer with the total package. It is integral for wine, spirits and even beer.

Why is preparation so important? It all comes down to the finished product. People often enjoy spirits and beer in the company of friends and family. For some, a nice drink signifies the end of a long work week and the beginning of a short period of relaxation. The last thing a patron wants is to be underwhelmed by a poorly mixed drink which lacks the proper condiments. Customer satisfaction is key and the bar industry is no different. A proper spirit which feels and tastes like it should will keep the customer in their seat instead of scurrying to other nearby establishments. Bars need many things to go their way to set them apart from others. There is no better first impression than a perfectly concocted drink.

Some drinks can be complicated and some require minimal expertise, but preparation is a must for any spirit. From stirrers to shot glasses, Serv-U has everything needed to turn an ordinary drink into a spirit that will keep the customer satisfied.

Getting food quickly has often been associated with greasy, sloppy menu items until recently. Food trucks are popping up on streets of metro areas across the United States in astounding figures. These trucks are outfitted by already established restaurants or new ventures of many varieties looking to find a unique niche in their towns. Suddenly, fine dining and artisanal food craft has become mobile, but the explosion has become somewhat muted by legislation and repetitiveness.

In her August 4 article, “Food truck popularity outrunning hygiene” featured in the Boston Globe, Deborah Katz took a look at her city’s surge in food trucks, and with 75 to choose from, she had plenty of options. But after examining the health records of the dozens of trucks in town, she discovered an alarming statistic. 41 percent of these trucks were docked for violations in food safety, which put their customers at risk. Some of the trucks sanctioned had been multiple violators, which resulted in nine suspensions of licenses. In the same period, more than 4,000 traditional style restaurants in the city produced just 87 violations.

In the Los Angeles area, where many consider to be the origination of the food truck movement, mobile food operators have joined together to keep one another safe and aware of new laws that could affect their business. The Southern California Mobile Food Vendors Association (SoCalMFVA) is comprised of food truck owners and employees alike. The organization features a list of “best practices” for food trucks on its website aimed toward current and prospective mobile food operators. The practices include the movement of the vehicle and its operators, as well as a very explicit list of food safety operations listed below.

1. Wash your hands in 100º for at least 15 seconds after every restroom visit, and after handling food directly.
2. Wash, rinse, sanitize.
3. Do not handle foods with your bare hands.
4. Do not work when ill.
5. Hot temps must be kept above 135º
6. Cold temps must stay below 41º
7. Avoid the temperature danger zone: 42º - 134º
8. Cool items at the appropriate time intervals. 135º to 70º within two hours, 70º to 41º within 2 hours.
9. Do not cross contaminate your food items.

This list is certainly a good start for thinking about the safety of your employees and customers, but as the food truck explosion enters uncharted territories, local government representatives have begun to put in new laws, which set many mobile food establishments back. If you are unsure of what the laws are, it would be best to contact your city or county government to make sure you are in line. Violations, as mentioned before, can create work stoppage, and in turn, bad word of mouth, a crucial component for the success of any food truck.

Keeping track of the legislation affecting your mobile food service is just one of many aspects in maintaining success while you’re on the road. Marketability is just as important with your food truck as it is your already established restaurant. For restaurants looking to branch out or prospective food truck owners looking to make their mark, visibility is key. Your location could change from day-to-day whether by choice or because of street closings. Make sure your fans know where you are. Pi Pizzeria, a popular Chicago style deep dish pizza restaurant in St. Louis, has used a food truck to accommodate its fans during the lunch rush when they can’t get to one of the five locations. The restaurant uses its Facebook and Twitter pages to let their patrons know where the truck will show up on a daily basis. Less frequently used food truck operations have normal hours at normal locations, so its fan base knows when and where they can get some of their favorite grub. No matter which strategy you employ, it’s best to keep your fans in the know of your whereabouts. They’re the main source of your income. If they want to come back and see you, they most certainly will.

As with your permanent restaurant locations, the craft of your menu will go a long way in running a successful food trucks. Often times, well established restaurants will test out a new menu item on the road before bringing it into the store. This can be a good way to gauge popularity on an item, but don’t overload your lineup with new fare. Your patronage is coming to you for a reason, and they expect to see a few of the usual items at your truck. If you’re new to the restaurant scene and are using a food truck for the first time, you have everything to gain. Go all in and see what works and what doesn’t. Food trucks are indeed a craze, but long-term sustainability for trucks and the industry in general can be possible if you follow the law, attain visibility and use your creative intuition. You are entering a unique sphere of the restaurant world. Use it to your advantage.

Chorizo is hot in more ways than one. If you’ve been to any restaurant in the contemporary section of your town in the past year or two, you’ve probably noticed the spicy sausage grace the pages of the menu. Chorizo isn’t anything new, but the abundance of it in restaurants with no prior Latin American influence is. Though chorizo was originated in the Iberian Peninsula nations of Spain and Portugal, Mexican Chorizo, understandably, is the most widely used version in the United States. If you’re a fan of hearty meats with spicy flavor, chorizo may just become your new best friend. Here are a few recipes for anytime of day you can make with chorizo bought from your neighborhood supermarket.

Breakfast-Chorizo, Potato and Cheese Omelet
Our good friends from across the pond have been taken over by chorizomania as well. This recipe comes from the BBC’s GoodFood website and features some familiar breakfast favorites coupled with chorizo.

Ingredients
1 small potato, dice into pieces near 1 inch long
1 tsp olive oil
1.75 oz chorizo, chopped
2-3 eggs
chopped parsley
1 oz grated cheddar

Directions
Cook the potato in boiling water for 8-10 minutes or until tender. Drain and allow to steam-dry. Heat oil in an omelet pan, add chorizo and cook for 2 minutes. Add the potato and cook for a further 5 minutes until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelet in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelet in the pan and cook for 1 min more to melt the cheese. Serves one.

Source: http://www.bbcgoodfood.com/recipes/2040646/chorizo-potato-and-cheese-omelette

Lunch-Grilled Cheese and Chorizo Sandwich
Grilled cheese is simple and has been perfected over and over for years. This recipe brings chorizo into the equation and takes the grilled cheese beyond divinity. It’s to be expected coming from foodandwine.com. As with any grilled cheese recipe, the bread and cheese used is up to you. If you’re a fan of sourdough bread, jalapenos and extravagant cheeses, I’d leave this recipe just the way it is. Serves four.

Ingredients
3 chorizo sausages (6 ounces), thinly, diagonally sliced
2 tablespoons unsalted butter, softened
8 slices of sourdough bread cut from a Pullman loaf
6 ounces Pepper Jack cheese, thinly sliced
2 tablespoons drained and sliced pickled jalapeños
6 ounces Havarti cheese, thinly sliced

Directions
In a large skillet, cook the sliced chorizo over moderately high heat, stirring occasionally, until lightly browned, about 3 minutes. Drain the chorizo on paper towels and wipe out the skillet. Butter the bread on 1 side and turn 4 slices buttered side down on a work surface. Top with Pepper Jack, chorizo, pickled jalapeños and Havarti. Close the sandwiches with the remaining bread slices, turning the buttered side up. Preheat 2 large skillets. Add the sandwiches and cook over moderate heat, turning once, until the bread is golden and crisp, about 8 minutes. Cut the sandwiches in half and serve.

Source: http://www.foodandwine.com/recipes/grilled-cheese-and-chorizo-sandwiches

Dinner- Chorizo and Shrimp Rice
This next recipe comes from the website Food Republic and is a dinner containing mainstay ingredients from all over the world. It’s all mixed into one pot of deliciousness worthy of being your dinner. Those who aren’t fans of seafood should obviously make it sans shrimp. It may seem exotic, but this dish is made of ingredients easily attainable at your neighborhood grocery store. Serves 6.

Ingredients
2 1/4 cups long- or medium-grain brown rice (for rice cooker: 3 rice cooker cups)
6 ounces uncooked spicy Italian pork sausage or 3 ounces Spanish-style cured chorizo
10 ounces small shrimp, shelled and deveined (19 to 20 shrimp)
2 cloves garlic, peeled
1 tablespoon canola oil or vegetable oil
1/2 cup chopped yellow onion
A pinch of saffron
1 cup clam juice
3 1/2 cups kelp stock or low-sodium vegetable stock
1 cup fresh or frozen green peas
1 teaspoon sea salt
1/4 cup ginger, peeled and thinly sliced

Directions
Rinse and soak the rice. Drain the rice and let it stand in a fine-mesh sieve for 20 minutes to dry.Place the spicy Italian pork sausage, whole, in a pot of boiling water for 3 minutes (you don’t need to pre-cook the Spanish-style cured chorizo), then drain and set aside.
Cut the shrimp diagonally into halves crosswise. Cut the garlic into thin slices. Heat the canola oil in a skillet over medium-low heat. When the oil is hot, add the onion and cook for 2 minutes or until transparent. Increase the heat to medium, add the garlic and saffron and cook for 20 seconds. Add the shrimp and cook just until the shrimp turns white. Place the drained rice, clam juice and stock in a medium pot. Level the surface of the rice and evenly scatter the onion and shrimp mixture on top of the rice, then follow with the whole chorizo, green peas and salt. Do not stir the rice. Cover the pot with a lid and cook the rice as instructed. After the rice is cooked, carefully remove the lid and transfer the whole chorizo or sausage to a cutting board. Cut the chorizo or sausage into ½-inch dice. Scatter the chorizo or sausage pieces on top of the rice along with the sliced ginger. Do not stir the rice at this time. Immediately cover the pot and let the rice stand for 10 minutes.
Remove the lid and gently fold the rice and ingredients together with a spatula. Divide the rice into small bowls and serve.

Source: http://www.foodrepublic.com/2012/10/23/chorizo-and-shrimp-rice-recipe

From chopping to garnishing, a lot of the labor for your dishes takes place on the top of your worktables. While all worktables provide a surface for your food prep, some are better suited for particular kitchens and tasks than others. There are numerous questions you should ask yourself when purchasing a worktable. What am I going to be doing on it? Where will it fit in my kitchen? How much do I want to spend? 

The variables listed above are just some of the considerations you will make when searching for the perfect worktable. Much of your decision will also need to be made according to the health code regulations in your area. Check with a representative from your health department regarding city, county and state regulations before purchasing a table. Beyond code requirements, in this article we’ll take a look at the many worktable options and accessories you’re likely to encounter and hopefully help you determine the best choice for your kitchen.

WORK TOP

Understandably, the top of your worktable is where most of the action is going to take place. Whether you’re stretching dough, chopping fruits and vegetables, or putting the finishing touches on a dish, you’ll be using the work top quite frequently.  There are many choices when comparing worktable tops. In order to simplify the process, we have broken down the top options into the basic categories of Material, Size & Configuration, and Purpose.

Material

Most worktables are made with stainless steel tops, but there are wood tops available as well. These are most commonly found in bakeries. Bakers like the way the wood tops work with their dough; the wood surface prevents the dough from sliding around too much during kneading and won’t dull knives. For those seeking a stainless steel tabletop, there are a multitude of options.

The first thing to look at is the thickness and type of stainless steel being used. Check the gauge of the worktable top. Typically, worktables will fall into either 18 or 16 gauge stainless steel thicknesses. Some tables are also available in 14 gauge thickness which is most commonly seen in institutions and culinary schools. The lower the gauge number, the thicker and more durable the material is. Also pay close attention to the series number for the type of stainless steel used. What makes stainless steel “stainless” is the amount of chromium in the metal composition.  Chrome and oxygen work together to form a very tight transparent layer over the steel surface that is impervious to water and air. This layer is self-healing when scratched or dented and works to prevent rusting by precluding further oxidation when the surface is damaged.  Nickel also increases corrosion resistance when it is added to the stainless steel compound. The two most common stainless steel options in foodservice are 430 and 304 series. 430 Series stainless steel contains 16.5% chromium and 0% nickel, while 304 Series stainless steel has 18% chromium and 8% nickel. Therefore, 304 stainless steel is more corrosion resistant, but it is also more expensive. Depending on the application of your worktable, corrosion resistance may not be a major factor in your purchase decision.

Size & Configuration

Widths of worktable tops often fall into the 18”-30” range, while lengths typically go from 2’-8’. Ensure your table will fit comfortably with plenty of room for your staff to maneuver around the kitchen. Backsplashes are also available in many worktable models. They typically are 1 ½” or 5” in height. Backsplashes may be an option that is required by your health department. They can also be useful in ensuring sanitary clean-up around your worktable. The backsplash will prevent any liquids from running behind the back edge of your top and contaminating items below. Depending on the manufacturer, some backsplash models are available at the same price as a flat top table, while others may require a small upcharge. Worktables are also available with different types of edges.  Some tables are equipped with rolled edges that are safer to work around. Bullnosed corners provide the same hazard-lessening concept by ridding the table of sharp, pointy edges. Many tops also have been sound deadened which will help reduce the amount of racket in the kitchen.

Purpose

The next thing to consider when choosing the worktable top is how you plan to use the table. If your worktable will primarily be the site of food preparation, especially of acidic foods like tomatoes, you need to consider the materials properties described above. While a more corrosion resistant 300 series stainless table will likely have a higher cost, it will also stand up much better to the abuse of food acids. The style of the table you choose will also often be dictated by the use. The flat top is the most common style of worktable for food handling, but there are also tops that can be equipped with sinks for more multipurpose use. These tables make for quick transfer of fruits and vegetables to the cutting station, and give you a safe, secure place to put your equipment after cleaning. Also, keep in mind the backsplash option we discussed earlier. If your table will be used in conjunction with food prep where juices could be present, a backsplash may be a nice addition for increased sanitation.

UNDERSHELF

Most worktables are equipped with an undershelf for storage. These undershelves are smaller than the tops, fitted to the interior of the legs, but allow space to keep boxes, bins and covered foods within reach. Similar to the materials used for the worktable top, undershelves are available in a variety of types. Most undershelves are 18 gauge in thickness, but not all are stainless steel. Galvanized steel is commonly used to help reduce the overall cost of the worktable. Also, in most cases, the height of the undershelf can be adjusted to best suit your needs. Another benefit to an undershelf is that it will help add stability to the overall table by acting as an additional support for the legs. There are worktables void of undershelves which allow for increased storage of large items, such as ingredient bins, below the table.

LEGS

Much like undershelves, the type of legs used on most worktables varies slightly. Typically, legs are crafted from 1 5/8” thick tubular galvanized steel. Some health codes, however, will mandate stainless steel legs, which are also widely available. For added stability the legs’ gussets are welded to the hat channels. And for leveling on uneven floors most worktable legs are equipped with 1” plastic or stainless steel adjustable bullet feet. Rubber casters with brakes are also available for increased mobility. Tables longer than 8’ will have six legs, so bear than in mind before making your purchase.

ACCESSORIES & CUSTOMIZATION

If your establishment needs a table for use in a specialized application there are a variety of additional worktable styles available or accessories that may be added to a traditional table. If used near a cookline, you may want to consider a table with overshelves and a pot rack. Dish cabinets are another specialty type of table that can be used in the same manner as a traditional worktable, but with the availability of increased storage via multiple shelves for plates, glasses, pots and other pieces of dining equipment in an enclosed cabinet base. If you require something more custom, many worktables can be configured with a variety of add-on accessories such as drawers, pan racks, cut-outs, urn troughs, tray slides, and electrical outlets. We are happy to discuss this wide array of options with you and help you develop a completely custom piece.

While they are not likely to be the most expensive piece of equipment in your kitchen, worktables are an important investment. It is best to do your research ahead of time and even consult with employees to see what type of worktables they may prefer before making a purchase. As always, if you have any questions when selecting a worktable, our experts would be happy to help.

Specialty Drink Makers
Coffee/Tea Brewers

• Your coffee and tea brewers will get an invariable amount of use depending on your cuisine. Coffee houses will understandably be in constant use of their machines, whereas dinner establishments may use them primarily for post entrée situations. Proper cleaning and maintenance is important no matter when, or how often, the machine gets used.
• Check the spray head, dispensing valves, tank and probe for lime scale build-up and de-lime when it is found. Examine the spray head once again, this time to ensure holes are clear and free of obstruction. Also check the supply line flow valve for obstruction.
• Check the sight glass for leaks or cracks. Remove build-up from brewer spigot if it is found to be leaking.

Blenders

• Take a look at the container and check for worn out seals or cracks, which could cause leaking.
• Replace blades when dull and worn. If they are spinning improperly, a loose clutch could be the culprit. Tightening it should fix the problem.
• Like any vehicle, a blender is only going to work as well as its motor does. Regular cleaning of the motor will help performance and efficiency of the blender. Liquids that remain thick in the blender could indicate an overload of the motor.

Washing Equipment
Pre-rinse Units

• Make sure the hose spring is installed properly and sitting the right way. Put in new hoses when leakage is discovered and replace broken spray valve handles.
• Tighten up the handle screws when necessary. Regularly inspect the spray valve to insure the connection is tight and the handle is working well. Work with a water-saving spray face when necessary to reduce your usage and help lower water bills.

Sinks

• As expected, replacement of a leaky hose should be a priority. Tighten the handle screws of the hose when necessary and check spray valve for loose connections.
• Replace worn handles, screws and other fixtures when necessary. Also, routinely check for waste drain leakage.
• If your sink has a lower volume of pressure, straighten or replace tubing. Exchanging clogged pre-filters should be done twice a year. It can often be detected by a foul aroma from the water. Sanitizing the entire system should be done annually.

Dishwashers

• Read through the instruction manual at the first sight of problems with your high volume dishwasher. If manual is missing, seek the manufacturer’s contact information for troubleshooting.
• Before taking on the problem yourself, always make sure to disconnect the dishwasher from the power source. Unscrew the cover plate of the dishwasher to view the parts used to operate the machine. Most problems can be identified rather easily if it is a connection issue. For all other problems, consult a repair person.
• Check the water filtration systems and cartridges on a regular basis.

Garbage Disposals

• Garbage disposals can be a major asset if maintained properly or a burden if left neglected. Run your disposal as much as possible to avoid rust.
• After washing dishes, run some liquid dish soap through the machine and let cold water run through it for a minute to clean. When grinding food in the disposal, also use cold water. Slice up lemon, lime and orange peels regularly to produce a fresh aroma for your disposal.
• Though you should use your disposal on a regular basis, make sure to keep the volume of contents entering the disposal at a minimum. If possible, break up the items ahead of time to prevent clogging.
• Refrain from putting glass, paper, plastic or metal in your disposal. Never pour grease or oil down the disposal. These liquids will build up over time and could slow your disposal down by clogging drains.

Grease Interceptors

• Contact your local government to determine the proper method of disposal of grease from your interceptor.

DIY Tools to Keep Handy

• Hammers
• Caster, Allen and gas shut-off wrenches
• Variations of screwdrivers
• Tape measures
• Levers
• Reamers
• Box joint pump pliers
• Inspection mirrors
• Threaded seal tape
• Pocket knives
• Wire strippers
• Flashlights
• Voltage checker
• Synthetic lightweight oils

The issues for smaller, family owned restaurants became a visible reality to me while spending some time in Southern Illinois. Being a southern cultured region in a northern state, Southern Illinois faces the potential for clashes in culture that can affect local business. An hour away from Missouri and Kentucky, much of the cuisine reflects that flair. The particular town where I lived is home to some 25,000 residents and nearly 20,000 students, but still maintains a small town feel. However over the span of my two and a half years there, I witnessed a variety of restaurants fall victim to closings, and it took me a little while to notice a particular trend. Small, family-owned businesses were in danger and many were going out of business daily. A restaurant dedicated to southern American dishes shutdown after 30 years of business. My favorite Mexican restaurant which had served the area for more than 20 years, closed its doors overnight. Another quaint Italian restaurant followed suit shortly thereafter. Even a popular campus bar, in the heart of downtown, had dissolved. Across the street from that location was a soul food restaurant that lasted all but a few months.

Did something change, or have we just become too comfortable with the familiarity of the big chain restaurants of the world? Cities and towns across the country are pondering the same question, but are left with very little answers. All that most small, local restaurants can do is be who they are and hope the people take notice. There are a few changes others can make to increase their viability, but with the unfortunate economic circumstances facing the country today, there are no safe bets. Here are some ideas.

Alter the menu, but don’t turn it upside down
No one wants to go to the quaint, cozy restaurant that is known for its tacos only to be served spaghetti. Take note of what items are popular and scrap the ones that are called for less frequently. It may seem simple, but I’ve seen many smaller scale restaurants and bars hold onto items simply because they’re family favorites and have an uncle’s name attached to them. When business diminishes, all loyalty to unpopular food items should go out the window. In replacing these items, look at restaurant trends and online threads for direction. Don’t veer too far off the path that has kept you in business this far, just look for things you could tailor to fit your lineup. Odds are that you have pretty talented and creative cooks. Let them work their magic.

Buy your ingredients locally
Buying local sounds easy, but often times, it is anything but. Sticking to smaller, neighborhood friendly restaurants can be a tall task in an age of ever-expanding technology where many chain restaurants have adapted to the new wave. Convenience is king, while authenticity and craft have become mere jesters to our on-the-go lifestyles. I’m all for the success of any business in a time of economic uncertainty, but there is something particularly disheartening about watching some small restaurants fall by the wayside. Both larger scale and neighborhood favorites have a place in the world. The problem is the difficulty of both to find a place in the same town.

Consider switching décor and the flow of the restaurant
I know plenty of people, myself included, that love going to “hole-in-the-wall” restaurants, as long as there isn’t an actual hole in the wall. Cleanliness is an obvious factor in determining whether a customer will come back or not. If you haven’t practiced good restaurant hygiene in the past, you probably should make some adjustments quickly. If your establishment is already squeaky clean, think about giving the décor a bit of a change. Environment is key in drawing customers back. Offering a comfortable atmosphere to your customers can often be as important as the food you serve. Repaint the walls, make adjustments to furniture, or even restructure your seating arrangements to try a new, less expensive aura. Making small repairs to current fixtures can be very affordable. See some tips in our furniture rescue blog. A little change can go a long way in setting a particular mood for your establishment.

Cater to the younger, maturing crowd
It may surprise you, but millennials will soon be in control of many things in this country and will be the primary spenders in your restaurants. You should start winning them over now while they’re beginning to earn their own income. Food blogs are where creative minds come to disperse their knowledge for all to see. Check a few out and see where cuisine is going. If you don’t serve alcoholic beverages to pair with your meals, you should probably start. It’s understandable if you object, but if you don’t, it may be a good idea to get on board. Liquor, beer and wine selections help restaurants increase time spent by customers in their establishments, and in turn, go a long way in helping a business’s bottom line. Add alcoholic beverages to your menu with care when thinking about young professionals, however. Many of them are past their college days and would like to move past the divey bar scene in favor of a more matured environment. Pairing wine and beer with entrees certainly helps.

It’s an arduous task, but there are things you can do to give your restaurant a fighting chance. Some changes will work better than others depending on all the variables involved, but with your experience you should be able to see the difference before it’s too late. Business is an evolutionary world, and restaurants are no different. Take notice of change and don’t be afraid to take on something new. It may sound simple, but sometimes, that’s all it takes.

Depending on where your restaurant is located, you may see a decline in patronage during the winter. A lot of it has to do with the weather. As temperatures drop below freezing, consumers are much less likely to go out to do much, especially dine in restaurants. If you notice a drop in business when the temperature falls, try and add a few things to your menu that will make the customers want to come out. When it’s blisteringly cold, your restaurant goers will want something to sustain warmth. Always keep that in mind. Here are a couple of exquisite recipes to try in your restaurant as winter arrives.

Chicken Pot Pie
Chicken pot pie has certainly been done before, but not to this degree. From the Pacific Northwest magazine The Washingtonian comes this pot pie that will keep your customers warm, and more importantly, happy. Keep the bland pot pie in the freezer and use your food crafting expertise to make this dish. Your patronage can tell the difference. This recipe serves four, but pot pies will likely be a single serving in your restaurant. How much you want to make is up to you.

Velouté sauce ingredients
• 2 ounces olive oil or canola oil
• 1 tablespoon unsalted butter
• 2 cups small-diced yellow onion
• 2 cups small-diced celery
• 2 cloves garlic, minced
• 1 bay leaf
• 1 sprig fresh thyme
• ¾ cup flour
• 1 cup chicken stock, warm
• 2 cups whole milk, warm
• Salt and pepper to taste

Velouté sauce directions
Heat the oil and butter in a large sauté pan over low heat. Add the onions, celery, garlic, bay leaf, and thyme. Sauté 5 to 8 minutes or until the onions are transparent. Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes. Add the warm stock and milk, whisking to combine. Raise the heat and bring to a boil, then reduce the heat to a low simmer. Continue to simmer for 15 minutes. Add salt and pepper to taste. Remove the velouté from the heat and strain. Set the liquid aside.

Filling and pie ingredients
• ¼ cup olive or canola oil
• 1 pound yellow onions, roughly chopped
• 1 cup large-diced carrots
• ¾ cup large-diced celery
• 2 cloves garlic, minced
• 1 chicken bouillon cube
• ¾ cup white wine
• 1 cup small-diced potatoes
• 2 cups chicken velouté
• 1 cup heavy cream
• 2 tablespoons unsalted butter, plus extra for brushing
• 1 tablespoon maple syrup
• 1 cup peas (fresh or frozen)
• 2½ pounds rotisserie chicken meat, cut into large pieces
• 2 tablespoons grated Parmesan cheese
• 4 pieces Pillsbury “Just Unroll!” pie crust
• Salt and pepper to taste

Filling and pie directions
Preheat the oven to 350 degrees. Heat the oil in a large sauté pan over medium heat. Sauté the onions, carrots, celery, and garlic until the onions begin to soften. Add the chicken bouillon cube and white wine, and reduce by half. Add the potatoes and chicken velouté, and simmer for approximately 2 minutes. Add the heavy cream and continue to simmer until the potatoes are tender. Be careful not to burn the mixture. Remove from the heat. Fold in the butter, maple syrup, peas, chicken, and Parmesan cheese. Add salt and pepper to taste. Divide the filling evenly into 4 oven-safe vessels. Top each with pie dough. Lightly brush the tops with the remaining butter, and if desired, sprinkle with pepper. Bake for about 40 minutes or until the dough is golden brown.

Source: http://www.washingtonian.com/blogs/bestbites/recipe-sleuth/recipe-sleuth-founding-farmers-chicken-pot-pie.php

Duck Breast with Currants and Foie Gras-Maitake Bread Pudding Recipe
Judging by the name, you can tell this dish is a high-end feast. As with anything duck related, time, care and craft goes into this dish from TheDailyMeal.com. This entree will take your customers to wide ends of the flavor spectrum. It is a complicated recipe, but the flavor and French flair will keep your customers coming back for more. It serves four.

Ingredients
For the bread pudding:
• 1 onion, diced
• 2 tablespoons butter
• 1 quart stale plain French baguettes, bottom crusts removed and diced (not sourdough)
• 1 tablespoon oil
• 2 cups maitake mushrooms, cleaned
• Salt and pepper, to taste
• 4 ounces foie gras mousse, roughly cubed
• 2 cups chicken stock (more or less, depending on dryness of the bread)
• 1 tablespoon chopped fresh chives
• ½ tablespoon chopped fresh parsley

For the duck:
• 4 boneless duck breasts, skin on
• Salt and pepper, to taste
• 3 tablespoons dried currants (or any dried red fruit such as prunes or cranberries)
• ¼ cup port
• 1 bunch spinach, washed
• 1 tablespoon butter

Directions
For the bread pudding:
Preheat the oven to 400 degrees. In a small sauté pan, sweat the onion in ½ the butter on medium-low heat, stirring until soft and translucent, about 5 minutes. Add to a bowl with the cubed bread. Heat a pan on high. Add the oil, and when just smoking, add the mushrooms followed by the remaining butter, then season with salt and pepper. Sauté until crisp and cooked through. Add this to the bowl as well. Add remaining ingredients and stir, allowing bread to soak up the chicken stock. The bread should be quite wet, but no stock should pool at the bottom — you may need to let the mixture sit a bit, then stir again so that the bread soaks up the liquid. Add more stock as necessary. Taste and adjust seasonings. Place in 4-ounce ramekins and bake at 400 degrees until golden brown and crispy on the top, about 30-35 minutes.

For the duck:
In the meantime, heat a sauté pan on high. Season the duck breasts both sides with salt and pepper and place in the dry pan skin side down. Turn heat immediately to lowest setting. As the fat accumulates, pour it off. Continue until the skin is deep brown and rendered off most of its fat. Turn over, raise heat to high, and finish to desired temperature. Remove to a warm plate. Add the currants and port to the same sauté pan and bring to a boil. Reduce until most of the liquid is cooked off and is slightly syrupy. Add any accumulated juices from the duck. Cook the spinach with the butter and season with salt. Drain and serve with the bread puddings, the duck, and the currant sauce.

Source: http://www.thedailymeal.com/duck-breast-currants-and-foie-gras-maitake-bread-pudding

Ranges
• Ranges, or stoves, are most likely one of the most important appliances found in your kitchen, so it is necessary to take special care of them. It all starts on top with spider grates. This is where most of the action takes place, so check grates regularly for breaks and wear.
• The burners put in all their work underneath the grates and out of plan view. Checking them regularly is an absolute must. Start by examining the port holes on the side of the burner. Clean the holes with a reamer and remove any food particles or debris with a wire brush. Look at the top of the burner, often referred to as the head, for cracks. Replace burners immediately when broken.
• Most of your hands-on work with the range is done when rotating knobs and opening the door with the handle. Replace worn or missing burner knobs to ensure proper temperature on the range. Get a feel for the handle and tighten it when necessary. Broken handles should be replaced as soon as possible.

Fryers
• You can fry just about anything on the planet to make it even more delicious. That is, of course, if the fryer used is clean and functioning properly. Start by looking at the fryer basket for broken wires. Purchase new ones when old ones break to avoid food waste. Wipe the top of the fryer, called the flue, clear of dust and debris when they appear.
• As with ranges, it is wise to keep readable knobs on fryers to be in full control of the cooking process. Check for looseness in screws on the fryer door's handles, hinges and catches.
• The drain valve is never at the forefront of frying, but examining it is important when evaluating your fryer. If it appears leaky or clogged, check the drain valve, nipple or gasket. If any of those are in bad condition, a change is required.
• Cleaning around your fryer is necessary in keeping a sanitary kitchen, so check the casters underneath for wear and tear. Test the brakes often and double check to see if there is a restraining cable present.

Broilers
• The initial process of examining a broiler should begin at the top with the grates. If any are chipped or broken, they must be replaced. Check underneath the grates when broiling to make sure briquettes are evenly distributed. Look at burners routinely for deterioration.
• Knobs should be tightened and easy to read on broilers as they are on other appliances. Replace warped or cracked radiants and look at the opening of air mixers and rid them of dirt or food particles.

Griddles
• Check the dials and replace them when illegible, worn or missing. Look behind the griddle and check the gas hose for kinks and secure the restraining cable if necessary.
• One of the biggest problems facing griddles after repeated use is imbalance. This problem can be solved by adjusting legs, casters, or both. Turn legs clockwise to increase height and counterclockwise to decrease. In altering the casters, loosen the jam nut and turn the caster in or out to adjust height. Casters should not be adjusted by more than one half inch.

Hoods
• Check the open spaces in between filters and at either end of the hood and put in metal hood filter spacers when necessary.
• Look at the hood lights to determine whether the protective glass globes and wire guards are in proper condition. Replace cracked or broken globes as needed.
• When examining the grease pans, make sure they are firmly secured, and free of leakage or corrosion. Regularly clean grease pans.
• Look at baffle filters for dents, wear, damaged baffles and separation of frames.

Drawer Warmers
• Check for looseness on handles and replace any that are missing as well as any worn or missing knobs.
• If it is noticeably difficult to open a drawer, check the slides and rollers and fix as needed. Check the sealing of drawers to make sure it is fully closed properly.
Replace the gasket if needed.

As with the refrigeration and prep equipment, if you encounter parts that need repair or replacement we are here to help you select the correct piece to resolve your issues.

I must admit, the first time my mom asked me what I thought about deep-frying our Thanksgiving turkey, I was a bit skeptical. How could she try and deprive me of that oven roasted perfection? I was all for experimentation in the kitchen, but Thanksgiving was and, still is, sacred to me. Messing up the turkey would have been worse than taking away Thanksgiving Day football. Boy, was I wrong. My entire world was flipped upside down after taking the first bite of the slice of deep-fried turkey. It felt like everything I knew previously had been wrong. Suddenly, I was rethinking all the decisions I had made up to my twelfth year of existence. The savory, most texture of the meat blended with the Cajun seasoning lining the skin made it an instant favorite for my flavor palate.

For those considering deep-frying their turkey this Thanksgiving, I would strongly suggest making the change. Contrary to what you might think, the turkey is void of greasiness. While it takes its fair share of love, the average deep-frying time takes around 45 minutes, much less time than conventional ways of cooking the bird. If you want to experience the joy that is deep-fried turkey, I'd recommend following this Cajun recipe from allrecipes.com. All deep-frying of this magnitude should take place outside on a level and stable platform. My family has always done it in the driveway.

Here's what you're going to need to buy:
• A heavy-duty portable propane burner. While many of these may run from $40-60, it pays for itself after a couple Thanksgivings. It could also come in handy for a long camping trip.
• A large stockpot between 26-40 quarts.
• A heavy-duty thermometer. The turkey is going to heat up in a hurry. You're going to need to know when to take it out.
• A turkey frying basket in which to place the turkey. They are slotted with a handle on top for easy removal of the turkey. They typically cost $20-30.
• A thawed turkey, of course. Most come between 10 and 15 pounds. This recipe calls for a bird around 12 pounds.
• Cajun seasoning marinade and dry rub. Both can be bought at just about any grocery store. You'll also need a hypodermic meat injector for the marinade.
• Three gallons of peanut oil and one white onion.

Preparation

Seasoning
To properly season your turkey, place it in a pan and load your marinade into the injector. Inject the marinade into the meat in several places on the turkey by carefully lifting up the skin, rather than poking the needle through the skin. Gently loosen the membrane under the turkey skin. Apply a dry rub under the skin of the bird and all around the cavity. This can be done as much as 36 hours in advance, but you should allow at least 12 hours to give the flavors time to penetrate the meat while it's kept in the refrigerator.

Oil Measurement
To determine the amount of oil you will need, place the bird in the pot you intend to use for frying. Pour in cold water until the turkey is covered by a couple of inches. There should still be several inches between the surface of the water and the top of the pot. Measure the water: this is how much oil you'll need. Note: before placing the turkey in hot oil, be sure it is patted dry with paper towels to cut down on splattering.

Cooking Directions
• In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
• Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
• Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
• Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

Always remember, with cooking in general, safety is number one. There are few things more painful than boiling oil, and you'll be working with a lot of it. If done correctly, you should experience similar elation like I did the first time I had it. If it isn't quite what you expected, don't worry, you'll have plenty of years to perfect it. When you do, you'll definitely know.

Source: http://allrecipes.com/recipe/deep-fried-turkey/

Challah French Toast

French toast is sweet, delicious and just plain awesome. This version is even more delectable with the substitution of challah for regular toast. Challah is a sweet, but not sugary, traditional Jewish braided bread that can be found at most bakeries or grocery stores. This recipe from FoodandWine.com is made from easily attainable items and features about the same labor of love as traditional French toast. It calls for maple syrup, but of course, you can add any topping you'd like. Serves 4.

Ingredients
3 extra-large eggs
½ cup milk
½ teaspoon cinnamon
½ teaspoon pure vanilla extract
A pinch of freshly grated nutmeg
2 ½ tablespoons unsalted butter
Four ¾ inch thick slices of braided, loaf pan, or raisin challah
Warm pure maple syrup, for serving

Directions
In a medium shallow baking dish or bowl, beat the eggs with the milk, cinnamon, vanilla and nutmeg until blended. Working with 1 challah slice at a time, soak the bread in the egg mixture, turning several times.

Meanwhile, melt the butter in a large heavy skillet until bubbling. Add 2 of the soaked challah slices and cook until golden brown on the bottom, about 2 minutes. Turn and cook until golden brown on the second side, about 2 minutes longer. Repeat with the remaining egg-soaked challah. Serve hot with maple syrup.

Source: http://www.foodandwine.com/recipes/challah-french-toast

Potato Latkes

Yum. These potato pancakes are great year-round, but they are more prevalent during Hanukkah. Think about the best hash browns you've ever had, and imagine them with more vibrant flavor. Latkes are what you get. This recipe from Chow.com includes ingredients that are available in the Kosher food section of your grocery's international food aisle. Cooking latkes is fairly simple. You can eat them with sour cream, apple sauce, or whatever you prefer. I have a sweet tooth, and thus, prefer apple sauce. Makes 14 latkes.

Ingredients
2 ½ pounds Idaho, russet, or baking potatoes (about 4 large), scrubbed
1 large onion, peeled and quartered
2 large eggs, separated
3 tablespoons matzo meal
1 to 2 teaspoons kosher salt
Corn, canola, or vegetable oil for frying

Directions
Line a large baking sheet with two layers of paper towels; set aside. Using the coarse holes on a hand-held box grater or the medium-coarse shredding disk of a food processor shred the potatoes and onion together. Transfer potato-onion mixture to a large colander set over a bowl.

Using both your hands, squeeze the potato mixture vigorously, as if you're wringing out a pair of wet socks. Squeeze as much liquid as possible out of the potatoes, letting the moisture drip through the holes of the colander. Once you have finished squeezing, let mixture stand for a minute or two.

Lift colander out of the bowl. Pour off the watery brown liquid in the bowl, but save the layer of pale beige paste at the bottom. (This chalky-looking stuff is potato starch, and you need it to help your latkes stick together.) Scrape up the paste, dump in the potato mixture, and mix together with a large spoon. Mix in egg yolks, matzo meal, 1 teaspoon of the kosher salt, and a good amount of freshly ground pepper with your hands until it is evenly incorporated. Pour egg whites into a clean, dry bowl. Using a balloon whisk or a hand-held electric mixer, beat egg whites until they hold stiff, shiny peaks. Using a rubber spatula or large spoon, gently fold the egg whites into the potato mixture.

Pour oil into a large, heavy skillet (preferably cast iron) to a depth of 1/2 inch. Over medium-high heat, heat oil until a shred of potato mixture instantly sizzles when dropped in. Fry a quarter-sized "test latke" first to check for seasoning, and add more salt or pepper as needed. Then, without crowding, spoon potato mixture into the oil, flattening each generous spoonful into a flat disk.

Let fry until deep golden brown, about 5 minutes, then flip over and continue frying until both sides are well browned, about 8 to 10 minutes for each batch. (You may need to add additional oil to fry subsequent batches.) Using a spatula, transfer latkes to the paper-towel-lined baking sheet. Blot any excess oil with additional towels. Serve immediately with sour cream and applesauce.

Source: http://www.chow.com/recipes/10812-potato-latkes

Brisket

We've all been exposed to the deliciousness that is beef brisket with barbecue sauce or in noodles. This version is braised with an assortment of delectable ingredients including pepper, paprika, onions and garlic. After a few hours of thorough care, you'll get one of the most savory pieces of beef you've ever had the pleasure of eating. The brisket is a traditional staple in Passover, but it'll certainly be just as enjoyable during Hanukkah. This recipe from Saveur.com serves 6-8.

Ingredients
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
2 teaspoons dried oregano
1 5 pound brisket, trimmed of some of its fat
3 tablespoons vegetable oil
3 ½ cups chicken stock
1 14 ½ ounce can chopped tomatoes
2 bay leaves
3 medium yellow onions, peeled and thinly sliced
3 cloves garlic, peeled and chopped

Directions
Preheat oven to 350°. Combine salt, pepper, paprika, and oregano in a small bowl, then rub all over brisket. Heat oil in an ovenproof enameled cast-iron pot or other heavy pot with a tight-fitting lid, just large enough to hold brisket snugly, over medium-high heat. Add brisket to pot and brown on both sides, about 10 minutes per side. Transfer brisket to a platter and pour off fat from pot. Add stock, tomatoes, and bay leaves to pot and scrape any browned bits stuck to bottom of pot with a wooden spoon. Return brisket and any accumulated juices to pot and scatter onions and garlic over meat. Cover pot, transfer to oven, and braise brisket for 1 hour. Uncover pot and continue to braise brisket for another hour.

Push some of the onions and garlic into braising liquid surrounding brisket. Check meat for tenderness by piercing center with tip of a sharp-pointed knife; it should slide in easily when fully cooked. Cover pot, return to oven, and continue to braise brisket, checking on tenderness of meat occasionally, until very tender when pierced, up to 2 hours more.

Transfer brisket to a cutting board and loosely cover with foil. The onions and garlic in the pot should be very soft, and braising juices should be rich and saucy. If juices are thin, transfer pot to top of stove and simmer over medium heat until juices thicken, about 5 minutes. Slice brisket across the grain and transfer to a warm serving platter. Spoon onions, garlic, tomatoes, and juices on top. Discard bay leaves before serving.

Source: http://www.saveur.com/article/Recipes/Lil-Pachters-Jewish-Style-Braised-Brisket

Refrigeration

Walk-in refrigerators
• If your walk-in refrigerator has strip curtains behind the door, make sure to regularly check them for tearing and possible missing strips. Examine the sweep under the door for tears as well.
• As far as the door itself goes, there are several things to look for regularly. Check the door latch and its release to ensure it is coming together properly. Look at the hinges and see if there is any deterioration and look at the closer near the top of the door to verify that it's working correctly.
• An even more hidden part of the refrigerator, which is an object typically outside of plain view, is the evaporator. Just like your air conditioner at home, it is wise to regularly inspect the piece for dirt or any other objects that may be in the way of airflow.

Reach-in refrigerators
• Starting from the top of your reach-in, check the fan guards to make sure there is nothing obstructing them. Much like the evaporator in walk-in refrigerators, anything in the way of fan guards may disrupt airflow and alter temperatures within the appliance.
• Some of your refrigerated foods could be the most expensive and valuable products in your restaurant. Make sure the pilaster clips inside the fridge are stable so that the shelves remain upright and disasters such as wasted products can be avoided. Worn and deteriorating shelves may pose similar problems, so check on them regularly, too.
• Few things are more agitating than a refrigerator that doesn't close all the way. Check the gaskets on the refrigerator door for wear and tear, food product in the way or anything that could keep your fridge from closing properly. A fully sealed refrigerator door ensures that all food inside is being cooled properly, which in turn, minimizes the waste of essential products and the potential for serving spoiled food. It could also be a major waste of energy.
• Another way to make certain your refrigerator door is closing the right way is to check the hinges and handles to see if they are as tight as possible. The last thing you want is for your refrigerator door to come off. A little TLC goes a long way in preventing a lengthier fix down the road.

Food Preparation

Can openers
• Whether you use a handheld or mounted can opener, regular sanitizing of the device is a must.
• Inspect the gears and blades of the opener before using it to ensure it will work correctly. The blades of the can opener may seem dull, but they are meant to be that way. Refrain from sharpening the blades to help prevent metal slivers from entering the contents of the can.

Slicers and Choppers/Dicers
• As with most pieces of equipment, it all starts with the nuts and bolts. Check them regularly for looseness.
• Pusher blocks are the driving force in slicers and choppers, so it is best to inspect them prior to each use to make sure they are perfectly aligned. Bumpers appear behind the pusher blocks and help protect the frame. They often will damage or go missing after extensive use, so it is beneficial to check them before operating the device.
• Guide rods are also very important to proper alignment. Check them to make sure they are straight and will slide correctly. Maintain lubrication regularly with mineral oil.
• Blades bear the load of the work when it comes to slicers and choppers and could also do the most damage to operators when not working properly. Check for damage and alignment routinely.
• In choppers or dicers, check the feet of the product regularly and replace them when damaged.

Food processors
• The bowl is where all the processing takes place, so take a look at it frequently and spread out food when it builds up on one end. Empty the bowl of its contents when items have reached the bottom of the slicing disk. Refrain from filling the bowl too much to assist in preventing spillage.
• Processor attachments may seem like an afterthought, but they too are an integral component to the machine. Make sure food items are dispersed evenly in the tube for uniformity in cutting and check that all other attachments are in place before starting the processor.
• Much like the aforementioned food prep items, blades are the star of the show when it comes to processors. Analyze food items before inserting them into the processor to make sure they are soft enough to be cut. If your sharpest knife can't cut the object, odds are that your processor won't either.

If you encounter parts that need repair or replacement while inspecting your refrigeration and food prep equipment, contact one of our sales representatives to help you select the proper part to resolve your issues. Many of our manufacturers offer online videos to help guide you through the repair process.

Pumpkin flavored foods and drinks are fall favorites that leave devotees yearning for them long after they are gone. For pumpkin lovers like myself, fall is my Christmas, birthday and Fourth of July wrapped up into one long, chilly season. When autumn rolls around, I grab my coat and head straight to the grocery store where I’ll find pumpkin pies, pumpkin beers and canned pumpkin just in case I want to foray a little deeper into my adoration. Cinderella may have been upset when she saw her carriage had turned into a pumpkin, but if it were stocked with pumpkin lattes, I think she would have been just fine on the way home.

Pumpkins and pumpkin flavored goods aren’t just for pre-Halloween either. Pumpkin pies are a Thanksgiving favorite and pumpkin beer and coffee is sold well into December. That doesn’t mean I have to enjoy my obsession at a moderate pace, however. What started out as a minor novelty has turned into a phenomenon for chefs, crafty cooks at home and brewers alike. The pumpkin craze has gone well beyond desserts, and restaurateurs and grocers are cashing in on the fervor.

About.com’s Southern Food blogger Diana Rattray has a post devoted to 50 pumpkin recipes that span from breakfast to dinner and every moment in between. One of her more interesting recipes is perfect for those days when the cold seems to sneak up on you. Her pumpkin soup recipe features a bevy of highly used soup ingredients such as parsley, black pepper and garlic as well as some more exotic spices like curry and of course, pumpkin. In just 25 minutes cook and preparation time, Rattray’s recipe is ideal for the pumpkin lover to indulge in one of their favorite flavors while staying away from baked goods, where pumpkin flavor tends to take center stage.

For something a little more dinner and diet friendly, there is Crockpot pumpkin chili, a dish which will certainly keep you warm throughout the long, fall night. The recipe comes from Kalyn’s Kitchen, a website dedicated to healthier recipes with low-glycemic flair. The fall season is always a great time to break out the Crockpot or any slow cooker. With temperatures falling and dusk falling earlier and earlier in the day, it often becomes more difficult to be inspired to cook a big dinner at home. This meal takes anywhere from 4 to 10 hours to cook depending upon temperature used, making it an ideal go-to for pumpkin lovers after a long day of work. An abundance of flavors ranging from cilantro to chili peppers makes it a spicy dish for pumpkin fans looking to venture off from conventional pumpkin recipes.

Pumpkin lovers, quite frequently, are also coffee drinkers. There are a multitude of options for fans of both to get a morning jolt with their ideal flavoring at home or on the go. Many Keurig users are already familiar with Green Mountain Coffee’s dozens of flavors. Italian Blend, Dark Magic Extra Bold and Donut House K-Cups are some of the most popular blends Green Mountain Coffee produces, but there is one currently trumping them all in online sales. Pumpkin fans have flooded the company’s website to get their hands on the Pumpkin Spice blend. With 4/5 stars from an astounding 161 customer reviews, the most for any Green Mountain Coffee product, the limited edition coffee’s popularity is just one of many examples of the pumpkin craze reaching new peaks. For those wishing to spice up their Keurig or slow drip coffee cups with some pumpkin flavor at home, both International Delight and Nestle’s Coffee-Mate creamers come in pumpkin flavors. Silk’s Pumpkin Spice soymilk provides an alternative option for non-dairy cream fans.

For traveling pumpkin coffee lovers, national coffee powerhouses in Starbucks and Dunkin Donuts have you covered. Both companies feature a pumpkin flavored coffee that is a favorite amongst its customers. Starbucks, one of the first national chains to be a player in the pumpkin flavored phenomenon, unveiled its Pumpkin Spice Latte in 2003. McDonald’s, who has upped its coffee lineup in recent years, rolled out its McCafe Pumpkin Spice Latte in September.

Is there ever a wrong season for beer? Probably not, but some are certainly better than others. The fall season welcomes back Oktoberfest Marzen style beer to shelves at liquor and grocery stores throughout the country. The dark, toastier brew is an autumn favorite for many, but once again, pumpkin rules all. Many breweries both big and small in the United States have taken note. As with other pumpkin flavored delicacies such as dessert and coffee, the level of pumpkin influence varies depending upon the maker. Lakewood, New York’s Southern Tier Brewing Company has declared itself royalty with its Pumking beer, a brew high in pumpkin aroma and, comparatively speaking, alcoholic content. The 8.6% ABV has a score of 91 on beeradvocate.com, the report card for all things beer. Budweiser’s Shock Top brand has a lighter pumpkin variation of its own in its Pumpkin Wheat. The 5.2% ABV beverage features a lighter, crispier pumpkin taste suited more for the pumpkin novice.

Those with sweet tooths everywhere can certainly get their pumpkin dessert fix anywhere they turn in October and November, but for those looking to shy away from high sugar pumpkin treats, there are certainly many options. Happy holidays, pumpkin loving friends. Enjoy the season while it’s still around.

Comfort is important for everyone in your restaurant, but the padding and thickness of the mat should vary by where it is placed. Mats near 7/8 inches thick are great in places where employees will stand for nearly their entire time at work, such as host stations or behind bars. ½ inch mats work well for extended use work stations that are used for long periods of time, like the cooking line in the kitchen. Thinner mats, typically 3/8 inches thick, are good for higher trafficked areas where the lower profile will prevent tripping. Drainage is also important when considering mats. When working in areas with constant spilling like near the dishwasher, it would be wise to have a full-drainage mat. For higher trafficked and drier work areas, a moderate drainage mat will work fine. Check your mats regularly for wear and tear as grease and other liquids will break them down over long periods of time. Grease is the number one source of rubber deterioration in mats, so purchase specific types of grease combating mats if you prefer.

What mats should I buy and where should I put them? Check the list below for our suggestions.

Entrance
Choose a mat for the front door of your restaurant that can withstand yearlong elements such as rain, snow and sun. The ideal outdoor mat will be heavy duty and should keep wetness and debris from entering you restaurant. Putting your restaurant’s logo or name on the mat is up to you, but just keep in mind that almost everyone who enters the restaurant will walk on it, so the branding may wear quickly.

Lobby
If your restaurant has a lobby or foyer, some of the similar qualities of the entrance mat would work for one here. It should also keep out moisture and adequately absorb water. Make sure it spans the length of your lobby, especially if your ground surface can become slippery when wet.

Host Station/Cash Register
If you have a host/hostess, odds are that they will be standing at this station for nearly their entire shift. Choose a mat that’s durable, thick and will be comfortable for your host or hostess, who will be standing on it for long periods of time.

Bars
Choosing the right mat for your bar, where liquids are constantly flowing and spilling, is important for the safety of your employees. Get a mat with great anti-slip properties. Your bartenders will likely be behind the bar for the entirety of the shift, so buy one that will be comfortable to stand on for hours on end. Drainage qualities are also important with the abundance of drink pouring that takes place behind the bar.

Dining Room/Kitchen Entrance Area
Having a good mat in this area is important, as often times, the flooring of the dining room and kitchen will differ. Because it may be seen by your customers during the majority of their dining experience, make sure it looks nice and it is cleaned regularly. It should be slip resistant and functional for highly trafficked areas. Choose a thinner mat.

Wait Station
Your service staff will pour the majority of non-alcoholic drinks near their station, so choose a mat with good draining qualities. Some of your wait staff may stand there for long periods of time, so ensure that it is comfortable for them. Choose one near the ½ inch range.

Cooking Line
Your cooks and chefs will stay in this area for the majority of their shift, so choose one similar to the wait station in thickness. Cooking line mats take on all the elements of the cooking process, such as raw meats, grease and oil. Select one with superior draining qualities, grease resistance and anti-slip properties. This mat will likely take the most wear and tear of any in your restaurant, so invest in one that will last.

Carving Station
If your restaurant has a carving station, choose a mat thinner than that of the cooking line, but one that possesses the same draining and anti-slip qualities. It will also be exposed to grease and oil from time to time, so keep that in mind.

Dessert Bar
This area of your kitchen likely won’t see a lot of foot traffic, so a thinner mat will do. Choose a mat with a beveled edge if you use a dessert cart regularly.

Dishwashing Area
Whether you have a dishwashing position or have other employees doing it from time to time, they will likely be standing there for longer periods of time. Select a thick mat, but one with good drainage, as this area is one of the wettest in the kitchens.

Receiving Area
A mat in the receiving area should also have a beveled edge for cart traffic. It should also withstand the traffic of heavy equipment and should have anti-slip properties.

Walk-in Freezer
If you have a walk-in freezer, a mat is a must. Select one that can withstand freezing temperatures with anti-slip qualities.

You probably didn’t know November 19 is National Carbonated Beverage with Caffeine Day. We’ll be honest, we didn’t either until recently, but what better way to take advantage to a day dedicated to drinks than with food! Some may call it pop, others soda and some just coke, but whatever you refer to the drink as, it is great. When in food, it’s even better. Here are a couple recipes to impress your friends, family, or patronage with on what will become one of your holidays ever. Celebrate the day and get creative.

Smoked Baby Back Ribs with Cola Barbecue Sauce
Barbecue sauce is divine. Ribs are unbeatable. Just imagine what you get when you throw your favorite pop into the equation. The result is pure perfection. This recipe comes from CDKitchen.com and features some bold flavoring from ingredients such as chili powder, soy sauce and of course, cola. If you’ve prepared ribs before, you know they take a lot of time and dedication. This recipe is no different, but it is sure worth waiting for. Serves four.

Ingredients
2 racks baby back ribs, 1-1/2 to 2 pounds each

Sauce: 1 tablespoon extra-virgin olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon pure chili powder
1/2 teaspoon ground cumin
2/3 cup ketchup
1/3 cup cola
2 tablespoons soy sauce
2 tablespoons cider vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon mesquite liquid smoke

Rub:
2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon pure chili powder
1 teaspoon freshly ground black pepper
2 cups mesquite chips (to be soaked in water for one hour)

Directions
In a medium saucepan over medium heat, warm the oil. Add the garlic, chili powder, and cumin. Cook for 30 seconds, stirring occasionally. Add the remaining sauce ingredients, whisk them together, and allow the sauce to simmer for about 5 minutes. Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. In a small bowl mix the rub ingredients. Season the ribs all over with the rub, pressing the spices into the meat. Drain the mesquite chips and toss them directly onto burning coals or into the smoker box of a gas grill, following manufacturer's instructions. Grill the ribs over indirect low heat (grill temperature should be about 300 degrees F), until the meat is very tender and has shrunk back from the ends of the bones, 1-1/2 to 2 hours. About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides. Transfer the ribs to a sheet pan and tightly cover with aluminum foil. Let rest for 30 minutes. Serve warm.

Source: CD Kitchen

Root Beer Baked Black Beans
You’re going to need something to go alongside those cola ribs. Does anything go better with barbecue than baked beans? Probably not, especially when they’re black beans. From FeastOntheCheap.net comes this recipe that features an old fashioned soda classic in root beer. Serves 8.

Ingredients
5 slices thick-cut, smoked bacon, coarsely diced
1 large Vidalia onion, chopped (about 2 ½ cups)
2 cloves of garlic, minced
4-15-ounce cans black beans, rinsed and drained
1 ¼ cups root beer
2 tablespoons dark molasses
2 tablespoons Dijon-style mustard
1/3 cup barbeque sauce
Teaspoon dry mustard
1 ½ teaspoons chili powder
2-3 drops of Tabasco, or to taste
1 Teaspoon salt
1 Teaspoon freshly ground black pepper

Directions
Preheat the oven to 400°F. Using a large, oven proof pot, sauté the diced bacon over medium-high heat until crisp, stirring occasionally. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Drain off all but about 3 Tablespoons of the drippings from the pot. Add the onions and sauté until pale gold, stirring often, about 10 to 12 minutes. Add the garlic and continue cooking for about 2 minutes. Add the beans, root beer, molasses, mustards, chili powder, Tabasco, barbeque sauce, salt, and pepper, stirring well to combine. Stir in the bacon and bring to a boil. Transfer to the oven and bake, uncovered until the liquid slightly thickens, about 20 to 25 minutes.

Source: Feast on the Cheap

Mountain Dew Cupcakes
Mountain Dew drinkers are very loyal to their favorite drink and cupcake lovers can be pretty hardcore. Why not put the two together? What you’ll get is a sweet, citrusy dessert to end your holiday. Mountain Dew is in both the frosting and cake of the cupcake, making this the perfect treat for hardcore Dew fans. AllThingsCupcake.com puts its spin on the dessert with its recipe below.

Cake Ingredients
1 cup butter (2 sticks)
2 cups sugar
4 large eggs
3/4 cup Mountain Dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for butter cream)
1-1/2 teaspoons lemon extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

Cake Directions
Beat butter on medium for 30 seconds. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy. Add eggs one at a time, Scrape sides of bowl in between additions. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds. Add the Mountain Dew, lemon/lime juice, and lemon extract. Mix to combine. Scoop into cupcake papers about two-thirds full. Bake for 18-20 minutes until a cake tester comes out clean.

Butter Cream Ingredients
1 cup butter (2 sticks)
4-5 cups powdered sugar
2 tablespoons Mountain Dew
Juices from half of 1 lemon and half of 1 lime
Lemon and lime zest (rest of zest from cupcake recipe. Or zest from half of 1 lemon and 1 whole lime)
1 teaspoon lemon extract
Neon green food coloring (yellow and blue if you don’t have green)

Butter Cream Directions
Sift powdered sugar into a bowl or onto parchment. Beat butter at medium-high speed until creamy. Add half of the sugar, turn mixer on low for 5 seconds. Add the Mountain Dew, zest, and lemon extract. Beat until combined. Add food coloring to the desired color. Gradually add remaining sugar until you get to the consistency and sweetness you like.

Source: All Things Cupcake

Opening a bar can be one of the best decisions you’ve ever made if operated the right way. There is nothing like experiencing a packed Friday or Saturday night with excited customers who are enjoying themselves. Many factors go into maintaining a successful bar. You’ve got to be ahead of the curve and provide your customer base with a variety of drink they will enjoy. You have to determine what kind of bar you will be. Will you cater towards the older, established crowd or will you try and draw in a younger group of patrons? One of the most important parts of running a successful bar is often overlooked. The way in which you lay out your bar will have much to do with the flow of your bartenders, which subsequently affects productivity and efficiency. Customer satisfaction is number one in operating a bar and a lot of it comes from what happens before they take the first sip of their drink.

Our manufacturer for the month of November is Krowne, a leader in the bar equipment industry today. Krowne has been manufacturing bar coolers, workstations, ice bins, faucets and more since 1948. Serv-U works with Krowne to help customers determine the right layout for their bar. Before consulting one of our Bar Equipment Specialists, keep these questions in mind.

What kind of beverages is my bar going to serve?
Not only will this decision go a long way in determining what kind of crowd your bar is going to attract, but it will also help you figure out what equipment you’re going to need. If you plan on being the craft beer bar in town, you’re going to need a wide selection of brews on tap and in bottles. You will need a number of bottle coolers to accommodate your selection. Bottle coolers come in many different sizes and materials and can hold beer, liquor, champagne or wine. Chances are no matter what your customers drink they will most likely want it served cold. Bottle coolers can take up a lot of space. It is important to know where the bottle cooler will work best for your bartenders before installing it.

How many people am I going to have behind the bar?
If your bar is fortunate enough to be busy on a regular basis, you will need a number of employees behind the bar to meet the demand of your patronage. While having many bartenders and barbacks can help efficiency, having them trip over one another won’t. Determine what each member of your staff will do while behind the bar to ensure smooth workflow and teamwork. It is okay for your employees to cross paths behind the bar from time to time, but the constant rushing of one side of the bar to the other for employees can become troublesome. The number of employees behind the bar will vary on certain nights, but no matter what, make sure your team is ready to accommodate their customers efficiently. It all starts with proper bar layout.

Roger Forman, president of Krowne, has a word of advice for people looking to open a bar or restructure their current bar layout. “Take the time to properly design the bar equipment behind a bar,” he said. “The bar design is extremely important because it can substantially improve the efficiency of a bar, which has a direct impact on profitability. You can buy the right pieces, but put them in the wrong places.” Though laying out your bar is a crucial part in the success of your establishment, Forman said it can be done easily. “Bar layouts are very different from the past and it is very common to replace an existing bar to improve efficiency.”

Contact one of our Bar Equipment specialists today at 1-800-797-3788 with your questions about bar layout. Please provide us with the shape and dimensions of your bar space and the number of people behind the bar you will typically have working. We will use this information, as well as some other specific details to work with Krowne and determine the best way to lay out your bar. You will receive an AutoCAD layout and equipment quotation free of charge within three business days.

Working in a kitchen does not necessarily make you a chef. It takes years of hard work to gain the abundance of knowledge necessary to become one. When I used to tell people I cooked for a living, they made the assumption I was a chef, which I didn’t mind too much until the questions started. What some people may not understand is that there is a pretty significant difference between a line cook and a chef. When I first started cooking, a knife was just a knife. I had no previous cooking experience, outside of working in my own kitchen, but everyone has to start somewhere.

Let’s start with the most basic “all-purpose” knife. A chef knife is probably the most universal knife when it comes to cutting capabilities. It is generally used to slice, dice, mince and chop just about anything from meats and cheeses to fruits and veggies. If you are planning on having one good knife, this is the one you most likely want invest in. There is also a smaller version of the chef knife, referred to as a utility knife. And no, this is not the same type of utility knife that is used by construction workers. This knife has the same basic purpose as the chef knife. It is lighter and, for some, easier to handle. If the thought of using knives frightens you, this may be a better choice.

The most common fruit and vegetable knife is the paring knife. This is a smaller knife, which, like the utility knife, makes it easier to handle. It has a variety of uses from carving out seeds, to peeling off skins and coring. These knives work wonders for getting the core out of tomatoes! Many creative chefs use these knives to etch designs into fruits or vegetables and can turn the food item into a work of art. I have seen some chefs use a paring knife to turn a carrot into a flower, and I’ve seen others make a coiled snake out of a cucumber. It’s pretty amazing to see.

Bread knives, which, by name, are mainly used for cutting bread, tend to be longer and have a serrated edge. This allows for a cleaner cut, since bread is airy and has a lighter texture. It can basically saw through the crust without smashing the softer interior of the bread. I also like to use this or similar knives to cut tomatoes. You can use a really sharp chef knife, but I prefer the serrated ones, because you are less likely to lose all the tomato’s inner contents. Even a sharp, serrated steak knife will do just fine on bread or tomatoes. There are also butter knives that are designed specifically to apply butter to bread. They differ from the normal butter knife often found in a flatware set. These are shorter and wider. They remind me of a cross between a spoon and a conventional butter knife.

Now we get to the good stuff: the meats, poultry and seafood! It may seem that we are about to open a can of worms on this topic, but I will run you through the basic “meat” of protein knives. There is the cleaver, which is used for cutting through the meat and the bones. It reminds me of an axe with a longer blade. There is also the convex ground blade, which resembles an axe even more. More people are familiar with it being referred to as a cleaver than as a convex ground blade. It has a blade that curves up at the end and is used to cut raw meat away from the bone, thus making it widely known as a boning knife. There are various types of boning knives; some are wide, some narrow, and others can be stiff, flexed, or curved. Some of these knives feature more than one of those characteristics. A filleting knife is used to cut the finer bones away from the meat of the fish. It can also be used to de-skin the fish. If you have a larger fish, such a whole salmon, I prefer to use a longer slicer that can reach across the span (top to bottom) of a 40-50 lb. salmon.

There are many more knives for specific uses, such as oyster knives, cimeters, butterfly knives, santokus, and sandwich knives. When it comes to knives, the possibilities are endless. You just have to find the right one for your kitchen venture.

Keeping a unique drink selection at your restaurant or bar requires innovation, but surprisingly, an old party favorite is revolutionizing the menu at establishments across the country. Punch is a fairly easy concoction that can be served at high volumes to please entire tables or even individuals at your restaurant. As with any drink, the intricacy and variation is up to you. However you construct your punch and the number of different kinds you make will depend on your restaurant, but it is wise to get on board with the punch craze as soon as possible, both for profitability and customer satisfaction.

Barprofits.com's article "Punches – Communal Bowls of Conviviality," goes into the punch phenomenon currently taking place in bars and restaurants in the United States. The entry features bartender Brian Miller of New York Lower East Side hotspot Death & Company, who said punches provide every drink quality necessary for long term success. "When guests see the people at the table next to them drinking a gigantic drink out of a communal glass bowl, they immediately follow suit and order one of their own. In addition to being irresistibly appealing, punches also have a great deal of perceived value. You get more drink for the money." Punches can feature a wide array of liquor, juices and can be served both hot or cold. Here are a few recipes to keep in mind when crafting your drink menu this fall.

Spiked Apple Pie Punch
Apple pie is an American staple all year long, but I think the warmth associated with cinnamon makes it ideal for fall. The Mother Nature Network features this punch recipe, which can be served either cold or hot, and may be put together with inexpensive ingredients, such as grain alcohol, in a short period of time. This drink is perfect for busy restaurants with a high volume of patronage as the recipe serves 36.

Ingredients
1 gallon apple juice
1 gallon apple cider
3 cups white sugar
8 cinnamon sticks
1 bottle 190 proof grain alcohol (750 ml)

Directions
In a large pot, combine juice, cider, sugar and cinnamon sticks. Bring to a boil, then remove from heat and let cool completely. When cool, stir in grain alcohol. Transfer to large serving dish. Garnish with additional cinnamon sticks or apple slices, if desired.

Italian Fruit Punch
Food Network star Giada De Laurentiis made a name for herself cooking Italian cuisine on her television show, Everyday Italian. This recipe is perfect for smaller, more intimate restaurants of all kinds, but the sweet punch features limoncello and maraschino liqueur, which are more specialized drink products. The simply assembled drink serves four and takes just about 5 minutes to make, which will help keep your customers happy.

Ingredients
2 cups orange juice
2 cups chilled sparkling water
1/2 cup maraschino liqueur
1/4 cup limoncello
Ice
Black licorice, for garnish

Directions
Combine all the ingredients, except the licorice, in a pitcher. Stir to mix. Pour into glasses and garnish with a stalk of licorice.

Poinsettia Punch
Poinsettias are plants with Christmas connotations, but this punch is perfect for your lineup before the first snow ever falls. Saveur.com, the website for sophisticated cuisine, presents this elaborate punch that's perfect for bars with a plethora of liquors and condiments handy. This recipe is the brainchild of Frank Cisneros, who is also a bartender at an East Village landmark bar in the Gin Palace. The punch is great for drink first, food second establishments, as it serves one.

Ingredients
2 oz. floral gin, such as NOLET's
¾ oz. fresh lemon juice
½ oz. grenadine
¼ oz. allspice dram, such as St. Elizabeth
¼ oz. cinnamon syrup
2 dashes Angostura bitters
1 slice lemon, to garnish

Directions
Combine gin, juice, grenadine, dram, syrup and bitters in an ice-filled cocktail shaker. Shake and strain into a chilled rocks glass filled with cracked ice; garnish with lemon.

Block Island Fog
In abandoning usual punch products such as fruit and juices, this punch from Delish.com is one of a kind. The drink is great for coffee lovers or anyone looking for a dessert-like after dinner drink to bring the meal full circle. With coffee liqueur and vodka, this drink is an easy put together for restaurants with a limited drink selection. The recipe serves 16, which could work well for larger dinner parties or business gatherings.

Ingredients
2 cups coffee liqueur
1/2 cups vodka
5 cups espresso or strong black coffee, cooled
3 pints high-quality coffee ice cream, softened

Directions
Mix all of the ingredients in a large bowl and whisk until smooth. Refrigerate until ready to serve. Serve chilled.

Knives are capable of assisting users in a wide array of projects. For some people, knives are just like any other utensil, but for others, they are an extension of themselves. Knives should be treated with respect and handled with care. They are to be cleaned properly and sharpened to an optimal degree. In some cultures, it is considered disrespectful and rude to touch a chef’s knife. I learned this firsthand the hard way. For many professional chefs, knives are a prized possession. It is best to leave them be or to ask for permission before even touching them.

Buying a really good knife is like looking for a new car. As with any investment, you should do thorough research prior to making the purchase. Read reviews to get customer feedback from people who have used the product and find out what material it is made from in both the handle and the blade. The manufacturing process, durability, maintenance and storage capability should also be taken into consideration by potential buyers. If possible, touch it, feel it, and hold it in your hands. This may sound trivial to some, but every knife has a particular feel to it, which is based on the weight of the blade or the material from which the handle is made. It is always a good idea to be able to handle a knife before purchasing it.

Storing a knife properly is vital for several reasons, most importantly being the safety of others. Proper storage will also help the life expectancy of the blade by preventing it from getting nicked, dinged or bent when not in use. There are many ways to store a knife safely, the owner just needs to figure what method works best for them personally. A magnetic knife strip is one option, but I prefer other techniques for a few reasons. The blades are still out in the open for any splashes or spills that may occur, which can be frequent, especially in highly trafficked areas. Using a magnetic strip can put a strain on the blade depending upon the material from which it was made. The blade could potentially snap when the strip is pulled off. In my opinion, a knife block is the best option as far as “community” knives go, but it can be considered unsanitary. A similar item that some restaurants use is a knife rack. The main issue here is the slots are already pre-cut and some have bottoms, so if you have a particularly wide or lengthy knife, it may not fit.

For professional chefs who own their own knives, it would be beneficial to invest in a knife case or bag. I like the bags better just because the cases look similar to a suitcase and tend to be bulkier. The knife bags usually come with elastic straps that secure the knives in place or a little pocket that you can slide them into. You can then wrap up your little bundle and be ready to go. The cases may come with a foam or plastic interior, where you can basically clip the knife into its own little sheathed slot. All of this is completely preferential.

Cleaning a knife seems simple, right? Well, that depends. Nowadays, many people run everything through a dishwasher. Knives should never be tossed into a dishwasher alongside the rest of the utensils. The chemicals used in most dish washers are abrasive and can be damaging to the knives. Also, if you use a commercial dish washer with a booster heater, those extremely high temperatures could be detrimental to the blade. The best way to clean a knife is the old fashioned way with soap and hot water. Sanitizing it afterwards is a necessity as well. Wiping the knife clean after each use is a good practice to maintain, because it minimizes the amount of dried particles that can become encrusted on the blade. It is always wise to dry the knife off in order to prevent water spots and rust, which may occur depending on the material of the blade. Cherish and take proper care of your knife and it will certainly cherish you!

A well-designed bar should do more than just entice your customers to sit down and drink for awhile. A thoughtfully arranged bar that utilizes bar supply items such as liquor pourers and bottle display components can be aesthetically pleasing, but more importantly it will increase profits and your bartenders' efficiency.

Liquor pourers are ideal for anyone who is concerned about increasing profits because they help to improve speed and consistency. Measured liquor pourers take the measuring out of drink making, thus allowing your bartenders to make drinks at a much faster pace. More drinks sold per night will equate to more profit to your bottom line.

Measured liquor pourers also reduce waste from spilled and over-poured beverages. They are designed to dispense a pre-determined amount of alcohol in one steady and easy pour. By maintaining the consistency of the amount of alcohol used in each drink, you can easily increase the number of drinks that can be made from each bottle of alcohol. To learn more about how you can get an average of two to four additional drinks from each bottle, read our blog on how to Stop Pouring Away Your Profits.

Liquor pourers can also be used to differentiate between rail and premium liquors. Available in a variety of colors, each color can be used to distinguish a different price tier. For example, bottles with a red spout are $5.00 liquors, a blue spout are $6.00 liquors, and so on. This color-coded pricing system can make it easier for your bartenders to ring up the correct price for each drink.

Liquor pours also form a tight seal around the bottle, thus preventing insects, dust and debris from contaminating your product. This tight seal can also help to prevent the evaporation of liquor over time. Some liquor pourers feature a built-in cover to keep contaminants out. Dust cap covers can also be purchased separately and are designed to fit over most styles of pourers to ensure that your spirits remain pure.

Other display and storage items such as liquor display steps, underbar liquor display cabinets and speed rails are also essential to increasing the efficiency and work-flow of your bartenders. Where and how you display and store your liquor bottles can greatly impact the bartenders' speed and efficiency. Below are a few tips to consider when designing the bottle placement on your bar.

• Consult with your bartenders before you set up the alcohol on your shelves. Your bartenders have first-hand knowledge of the types and brands of sprits they serve most often. This practical knowledge will allow you to determine the most efficient placement of the alcohol bottles.
• Organize the alcohol bottles based on your drink menu. If you have a lot of vodka drinks, this spirit should be placed close to the bartender. If you don't have any gin drinks, this spirit will not be ordered as frequently, and you can place it farther away from the bartender.
• Use liquor display steps to organize and display your alcohol bottles. Be sure to place the most popular spirits on the most accessible shelves. It is also important to take the shape and height of the bottles into account. The bartender might knock over tall and ornate bottles while reaching for a smaller bottle. For easier access, be sure that the small bottles are in the front of the large ones.
• Group different brands of the same spirit together to minimize the time that it takes your bartender to search for a specific brand.
• Speed rails and underbar liquor display cabinets maximize the efficiency of the bartender's movements. If you have a busy bar, use these types of storage systems to keep the most frequently used spirits in front of the bartender. Studies have shown that establishments have increased sales when their bartenders are able to face the customers the majority of the time.

Whether you decide to employ all or just a few of these tactics to your back bar workflow, you will likely see more efficient drink production, reduced waste, and increased profits. If you are just in the beginning stages of your bar layout and would like to learn more tips on equipment and underbar unit placement, our sales representatives will be happy to guide you through that process.

We have all been to that wedding where the tables were so close together the server could not get through, or you had to use the restroom and climb across five strangers’ laps before you could make it to the door.  I don’t know about you but that is not the type of experience I want my customers or my employees to have. On the other hand I do want as much seating as possible to maximize my guest count and increase profitability. So how does one determine how much space to allocate to maximize your seating?

There are many factors that make up your design and space allocation; here are few questions to consider:

• How many individual guests are to be served and over what period of time?
• What are the typical food requirements of each guest? Coffee to go, or a full sit down meal?
• How many guests will need service at one time?
• What type and amount of storage space will be needed?
• What are the space requirements for restrooms, maintenance, checkout counters, waiting/coatrooms, etc.

Dining room space requirements are based on the number of square feet per person seated, multiplied by the number of people seated at any one time. Other factors to take into consideration are the patron’s size, comfort, and type of service. In the case of buffet or cafeteria service the line up will impact space. Also the amount and size of any equipment used in the dining room, and remote service stations or POS terminals will also lessen the amount of space available for seating..

The following table is the typical space allocation per person and does not factor in other non service areas such as waiting areas, coat rooms, or restrooms.

That means for a typical restaurant you will need 1500-1800 sq feet of dining room space per 100 guests while in an elementary school cafeteria you will need 900-1200 sq feet.

Other factors to consider when evaluating your space requirements are table size and aisle space.

The Table Size
The size of the table and or booths will have in influence on the comfort of the guest as well as the efficient utilization of space. For example, in a cafeteria where the patrons are typically eating from a tray, tables will need to be large enough to accommodate the size and number of trays expected. However, since you will not be using servers to deliver meals, your aisle space will not need to be as generous.

Aisle Space
The ADA act of 1984 requires that facilities must provide 36” of clearance in dining area aisles for the maneuvering of wheelchairs and that a minimum of 5% of the total seating space should be available to those with disabilities. For the remainder of the space, a minimum of 18” clearance between the backs of chairs when extended, or 4-5 feet between tables is recommended.

The size and configuration of the room will have a major impact on the atmosphere and ultimately the dining experience. New facilities offer the maximum opportunity for control and creativity in your room layout. Existing buildings can be more of a challenge and often place limitations on seating capacity, type and room configuration. The design experts at Serv-U will be more than happy to assist you with the process and can offer creative solutions for your specific space.

If you have experience working behind a bar you have probably used a Bar Maid glass washer. Bar Maid has been producing the five brush portable electric bar glass washer for over 50 years. Over this time, the Bar Maid brand has become synonymous with the in sink glass washer seen in most bars throughout the country. Over the last ten years, Bar Maid has added new bar related product lines while remaining committed to the "Best in the Bar" philosophy of offering better quality products.

Bar Maid Electric Glass Washers
The Bar Maid five brush glass washing system is an effective and efficient way to clean bar glassware at a fraction of the cost of an undercounter dish machine. The glass washing system cleans glassware inside and out, removes lipstick and fruit pulp, and sanitizes your glassware for exceptionally clean and clear glass. To properly clean bar glassware, you need to scrub the glass. Dish machines only use heat and water to scrub off residues and often do not complete the job. Using towels to remove the remaining residues not only wastes labor, but leaves lint particles on the glasses. This is important because properly clean glassware is more profitable than "nearly clean" glassware. Let us look at how a clean glass makes a bar more profitable.

The Importance of Clean Glassware
It is pretty obvious that customers don't want to drink from a dirty glass. Most men really don't want lip stick residue on the side of a glass, especially if their wife is meeting them at the bar later! Fruit pulp, fingerprints and cloudy glasses also will cause your customers to be concerned. If you are lucky they will want a new beverage, if you are unlucky they will leave and never come back. Another problem of dirty glassware is it is bad for beer!

Beer is a particularly finicky beverage. It hates temperature changes, causing the carbonation to foam or flatten. Beer hates water; glasses that have not been dried properly will cause flattening and taste transfer. Beer hates oil most of all; oils from protein based foods, eating utensils, some detergents or lipstick pop bubbles and kill the head. A quick indicator of dirty glassware is if the bubbles from your beer hang on to the side of the glass, then your glass has not been cleaned properly.

Try this test; pour a beer with as much foam as possible and put one drop of oil in the glass. As the foam quickly dissipates, realize that is your profit disappearing if you are using dirty glassware. The amount of foam, or head, on a beer greatly affects the profitability of draft beer sales. Using a 12 oz pilsner glass, you will pour about 165 beers out a keg with no head. Using the same glass you will pour 220 beers out of a keg with a 1" head. Even if you pour an average ½" head you will save 24 glasses of beer per keg. Now multiply 24 by $4.00 per beer and you realize a $96 saving per keg. If you average 5 kegs a week that comes to about $25,000 per year!

How the Bar Maid Glass Washer System Works
The glass washer system uses a three compartment wash – rinse - sanitize system familiar to most foodservice operations (local codes prevail). Install the Bar Maid glass washer in the first sink bowl, the wash compartment. Fill the compartment with lukewarm water to the top of the short brushes and add a non-suds liquid detergent such as LoSUDS (use the detergent dilution specifications). Fill the second compartment with clean water for the rinse cycle. The third compartment has water and a sanitizer solution added to specifications. Be sure to choose a sanitizer that is recommended for beer, meaning it will be odorless, tasteless and will not flatten beer or film glasses.

To clean glasses, turn the glass washer on, firmly hold the bottom of the glass and place the glass over the center brush (the tall one). The center brush will scrub the inside of the glass, while the four remaining brushes will scrub the exterior of the glass. After a couple of seconds, remove the glass and dip it into the second and third tanks. Allow the glass to air dry upside down on the drain board until it is ready to go back into service or placed in a glass rack for storage. It is a best practice to change out the water frequently to keep all compartments fresh and clean. Use sanitizer test strips to ensure proper concentration of chemicals. Health inspectors ultimately dictate local code requirements.

There are two types of electric glass washers available. The upright model has the brushes submerged, but the motor is out of the water. This is a great option if you have the height and faucet clearance. If you do not have the space available, the submersible unit fits completely in the sink and is designed to remain underwater during use. Using a good non-abrasive liquid detergent such as LoSUDS will extend the life of the machine; undissolved powdered detergents may cause additional wear and tear on the glass washer. Bar Maid glass washers can clean many types of glasses; additional brushes are available for specialty glassware and other hard to clean products.

In addition to electric glass washers, Bar Maid offers other cleaning products. The LoSuds detergents are formulated specifically for bar washers. This detergent will not alter your beer and is sold by the gallon. If you don't have a large volume of glassware, manual brushes are a great way to wash bar glassware. The manual brushes have a rubber suction pad to hold the brush to the bottom of the sink, while you manually scrub the glass clean. Bar Maid offers sanitizer tablets for your kitchen or bar as well as chlorine and quaternary ammonium test strips.

Other Quality Products for the Bar
Bar Maid's product offering extends beyond glass washing items into all areas of bar service. They offer two high quality commercial blenders. The 1 horsepower blender has a 21,500 RPM motor for consistently smooth results. This blender includes a 48 oz BPA-free Tritan container and a one year replacement warranty. The powerful, ice crushing 3 horsepower blender has time and speed dials and a touch pad for On, Off, pulse and infinity controls. This blender includes a 64 oz BPA-free Tritan container with funneling blades for an exceptional blend. Both blenders are priced below competitive models and are made to the "Best in Bar" Bar Maid standards.

If you are looking for profitable ideas for your bar, consider Bar Maids powerbomb cups and test tube shooter products. These premeasured shot glass containers increase your high profit well drink options, requiring less expensive liquors and commanding higher prices from your customers. These are great for weekend specials.

Fresh juices are a growing trend in the bar industry. Bar Maid offers two citrus juicers to improve your juicing productivity. The smaller 150 RMP juicer is designed for on-demand juicing for establishments that want to offer fresh juice drinks as requested by the customer. The 1800 RPM model is designed for higher output continuous juicing and has a cast aluminum housing with an attractive chrome finish. Both units are easy to clean and have three cones to accommodate most citrus fruits.

Whether you are looking to increase your profitability with sparkling glassware, blended drinks, or specialty shots, Bar Maid brand products will consistently deliver high performance and help you achieve your goals.

Now that temperatures are dropping and daylight hours are getting shorter, your customers are probably spending more time indoors. Between ball games and comfort food, fall is often a great season financially for bars and restaurants. As you shift your focus from outdoor patio service, it is a good time to make sure your indoor furniture is in the best shape to keep your customers comfortable and happy, encouraging them to stay longer and spend more. Since few things are as deterring and annoying as broken furniture, we recommend you take this opportunity to inspect, repair and replace any worn seating.

Although a general inspection of your furniture is important throughout the year, we suggest you also do a detailed thorough inspection of all your furniture once or twice a year. Following these steps will help ensure that you cover all aspects related to furniture breakdown and wear:
1) Give your furniture a good cleaning. Be sure to adhere to the product care instructions (usually a warm soapy cloth, followed by a rinse towel, and a dry wipe down).
2) Visually inspect each piece of furniture while you are cleaning, to see the general condition of wear and tear. Identify rips, stains, faded areas and broken parts.
3) Pretend you are the customer and take a seat. Are you comfortable? Does it wobble? Would you want to spend a football game or family dinner in this seat? If you find it is uncomfortable, you need to identify why.
4) Consider the safety of each piece. Is anything loose or broken? Are there sharp edges or protrusions? Do parts need to be tightened?
5) Keep notes on what you find that needs to be repaired or replaced. A good idea is to write them down on a Post-It note and attach it to each item. This will help you separate out and classify the worn furniture at the end.
6) Can you fix it yourself? Now it is time to go through the list and categorize the damaged items into quick fix, repair parts needed or complete replacement. Depending on the severity of the problem, the least expensive option is usually a repair and the most expensive is to completely replace the item.

Here are some common replacement parts you can order that will help extend the life of your furniture that is damaged beyond a simple fix but doesn't yet need to be completely replaced.

Swivels
If you have bar stools that rotate, they have swivels. For the furniture that felt loose, wobbly, off angle or immobile during your inspection, the solution might be as simple as replacing the swivel. Other than tightening the bolts, you will usually be unable to repair the swivel. To replace the swivel you will need to determine what type and size of swivel you need. Begin by removing the seat and inspecting the nut and bolt threads; are they in good condition? You will need to keep or replace the hardware since those components are not included with replacement swivels. Next you will need to determine the swivel size. Most are either 6" or 7" square. The bolt hole slots allow for about a ¾" play. Measure the distance between the bolts; 6" swivel slots range from 4-3/4" to 5-1/2", while 7" swivel slots range from 5" to 5-3/4". Don't forget to include the bolt diameter when choosing the right size. Also take note if the seat has a return (twists back to original position). If so, you will want to order a returning style swivel. If you have a backless or open back seat you will need a flat swivel. If you have a bucket style seat you will need a pitched swivel. When installing a pitched swivel it is important to look for the "front" stamped into the swivel and align that with the front of the seat.

Stool Base (Glides)
Check the base of your stool for dents, bends, missing screws, nuts or bolts, and condition of the glides. Depending on the damage, dents or bends may be fixed. If you cannot bend them back into a stable position, most bases are available as complete replacement parts. If hardware is missing, it is commonly available at your hardware store. There are a variety of glides used on barstools dependent on the base style. Most ringed, tubular steel, and non-tapered leg (usually chrome) style bases use a plastic glide. Box frame bases with tapered legs (usually black powder coated) use a chrome glide. Glides are also available for other styles of chairs and stools to prevent wobbling and protect floor surfaces. If you encounter wobbly tables during your inspection, you can usually solve those issues by adjusting the screw-in feet or by using a wobble prevention device, such as a wobble wedge or self leveling glide.

Seats
During your inspection you may have found some seats that need repair or replacement. Is the vinyl or fabric torn? If you have a backless bar stool with a cut or marked upholstery it can be repaired easily with an inexpensive slip on cover. You can also recover all of your stool tops with these slip on covers to update the look of your dining area. Is the cushion still comfortable? Are the seat backs stable or are they broken? If your seat or seat back is broken, the entire seat needs to be replaced to ensure the safety of your patrons. If you want to change the color or style of the replacement seat, make sure you have the correct size and style of swivel.

Now that you have inspected all of your furniture and put together your list, it is time to decide whether you should repair or replace certain items. First, choose a quality supplier with furniture experience. They should be able to answer your questions, give suggestions, and provide you with pricing on both repairing and replacing your furniture. Once you have the pricing on repairing vs. replacing, there are a few things to consider before making the final decision. How long will the replacement parts extend the life of your furniture? Is the cost difference worth the labor? Also consider shipping factors. How quickly can you get the replacement or parts? The cost of freight for replacement parts will usually be much less than the cost of shipping complete pieces. Typically stool bases are more expensive to ship than seats. Regardless of your decision to repair or to replace, you will certainly be doing your customers a service in providing them with clean, safe, comfortable seating. And at the end of the day this should translate into greater profits for your establishment.

With an ever increasing amount of manufacturing transitioning out of the U.S., it is becoming difficult to find companies that are committed to maintaining domestic production facilities. Undeniably, there are some fiscal advantages to outsourcing labor and materials to these lower cost markets. However there can also be some prominent disadvantages as well; primarily there exists a potential sacrifice in quality and shipping delays of complete goods and replacement parts. In addition to these specific production issues, and what can be of greatest importance, is that moving manufacturing out of the United States can be harmful to the employment rate and economy in general.

That being said, I was recently privileged to attend a factory tour at True Manufacturing, which helped to renew my confidence that there are still companies with firmly rooted American values and history that choose to keep their production in the United States. True is headquartered right in the heartland of the U.S and manufacture not only all of their commercial refrigeration units, but 85% of everything that goes into the unit, in America. Whether it is shelf clips or wiring, almost every component is made in-house, allowing them to have much more rigorous quality control capabilities and support the U.S. economy.

True was founded in 1946 by the Trulaske family, when they identified a need to keep beers and other drinks cold in a more convenient way. Frank Trulaske and his two sons, Bob and Art, set to work on their idea and created the first True Manufacturing roll-top bottle cooler in the garage of their family home. Word of the innovative bottle cooler got around and soon the Trulaske family became occupied with filling orders. Their first major customers were from the soft drink industry and the popularity of their products spread throughout the big brands of that market. Moving past the production capacities of a garage, the family purchased a warehouse in downtown St. Louis and moved their manufacturing to the new location. Currently, their main headquarters is located in O’Fallon, Missouri, including their largest expanse of warehouses, exceeding 2 million square feet. True also has additional warehouses throughout the U.S and internationally as well. At over 3 million square feet of production facilities, it is certainly apparent that this American company has definitely made some progress from the single car garage ‘facility’ where it all started.

Getting back to the quality control advantage of domestic production, one thing that made a strong impression on me during the tour is that True performs an in-depth quality control check on every single unit. The value of this is virtually immeasurable from an end-user’s standpoint. Most companies run tests on certain batches of product or on randomly selected units, but True tests every unit and each quality control check is recorded and tracked. Therefore, on any given machine, based on the model number and serial number, they can identify who worked on that unit. A key benefit to this system is that it allows them to quickly identify where production issues may be originating and quickly resolve the problem. To me, such rigorous quality testing is unheard of, or at least exceptionally rare, and would be virtually impossible in manufacturing conducted overseas.

Of course there are other aspects about a True unit that sets their manufacturing standards apart from the rest of the industry. For example, True's oversized refrigeration system, with larger compressors, a larger evaporator and larger condensers, means the unit doesn't have to "work" quite as hard to cool products and has a longer life expectancy than their competitors' system. It also cools down much faster and keeps a more consistent temperature. Another admirable component of True’s production practices is their use of Ecomate foam, which is much more environmentally friendly and exceptionally sturdy, when compared to the insulation used in other brands of commercial refrigeration.

As a company True holds high standards for all aspects of their operation. Maintaining a commitment to American production requires innovative thinking and engineering to keep production costs at a level where pricing can remain competitive. True is exceptional at balancing these variables, while producing top quality commercial refrigeration pieces that are built to last and out-perform the competition. Their factory tour was highly educational and they do a fantastic service in training their staff and sales representatives from their distributors. It is clear to see that the strong American values which were present from inception are still prominent in their company today.

Recently Serv-U completed an entire remodel of the commercial kitchen at Blue Ridge Intermediary School in Mansfield, IL. While installing the Shelleysteel L-shaped serving line we encountered some major leveling problems. Most school kitchen renovations require a new floor that is designed to have no standing pools of water. The result of this requirement is significant sloping to drains placed under the serving line area. While the sloped floor is effective for draining, it can often cause problems with leveling the equipment that is placed over or near the drain. The leveling problems are compounded by the fact that many of these serving lines are modular and lock multiple components together, creating a unit that can be 15 feet or longer. The extended length of these units can sometimes result in a corner that needs to be blocked up a full inch or more to level the entire line. If the unit is not leveled then it will not lock into place with the other modular components. In addition, the tray slide will be uneven and not function properly.

Here are some simple steps to follow when leveling modular components that will allow you to create a functional serving line. The only problematic component to this leveling system is when the modular components are pulled away from the serving line area for cleaning or maintenance to a different area of the floor they will no longer be level.

Required tools and parts:

• 2 x 6 Plywood pieces
• Car Jack
• Socket set
• Package of plastic shims
• Bolts (approx. 1.5"L)
• Level

Step 1
Raise the unit with the car jack (resting on the plywood pieces) until the unit is level.

Step 2
Confirm the unit is level, using a level.

Step 3
While the unit is on the car jack, use bolts and shims to build up the caster height to the point at which the caster is resting on the floor when under the unit.

Step 4
Tighten the bolts through the caster plate and into the unit. Snap off excess shim material. Lower the car jack.

Step 5
Repeat on all casters that need extra height to attain a level surface across the entire line.

Result
A level, well functioning serving line!

Hopefully these tips will be helpful to you when installing kitchen equipment on sloped or uneven surfaces. We are happy to answer questions you may have or further explain anything that may be unclear.

Following these steps allowed us to provide Blue Ridge Intermediary School with an efficient and fully functioning serving line. The Delfield Company's Shellysteel brand of serving counters that we installed are both highly durable and versatile. Utilizing modular components can help you create and affordable serving counter line that can improve workflow, saving both time and labor for foodservice staff.

In addition to the serving line, our project at this school also involved the installation of a new walk-in cooler and freezer, a Captive Aire exhaust hood system, a Cleveland steamer and tilt skillet, and a Hobart dishmachine. When installing such equipment in commercial environments you will often encounter a host of issues, varying from location to location. Remodels are notorious for involving pre-existing conditions that can cause minor delays and problems with installations. Even with the most careful planning, many of these are simply unavoidable and must be dealt with on the site. Our experience has allowed us to develop unique and efficient solutions for many of the most commonly encountered installation obstacles and we are happy to share them with you. Look for future articles in our "Installation Series" for more tips on how to effectively install a variety equipment types.

Choosing the right carrier for the freight
The type of shipper is determined by the size or weight of the product: Parcel Carrier, Motor Freight also known as Less Than Truckload (LTL), or Trailer Load Freight. Packages under 150 pounds and under 165 inches (length and girth combined) are usually best suited for parcel carriers. Commonly known parcel carriers include UPS, USPS and Fed Ex. LTL carriers ship products ranging from 150 pounds to thousands of pounds. LTL customers either ship large products in forklift accessible crates or place several products on 40” x 48” pallets that are shrink-wrapped. LTL shipments often include several pallets, up to about 6 pallets or 14 linear feet. Once an excessive amount of weight or a large percentage of the trailer space is occupied it becomes more advantageous to move the shipment by trailer load. Trailer load shipments usually do not combine products for multiple pick-ups or deliveries, and are dedicated for a single shipment.

How LTL Works
LTL carriers move product around the country by combining short haul shipments, consolidation and long haul shipments. The carrier picks up the freight at the Origin location, which is usually on a short haul route. Once the freight is at the local terminal it is combined with other shipments going in the same direction and sent to a regional hub. The freight is further consolidated and sent to other regional hubs in long haul shipments. Depending on the carrier, the amount of freight being shipped and the distance, it is possible some of the freight may go by rail. Once the freight reaches the final regional hub, it is consolidated again and shipped to the local terminal. This shipping model is referred to as the “Hub and Spoke” model, similar to passenger air travel. The freight is picked up by the local driver and is delivered to the Destination address. Larger freight carriers are able to have the freight remain in their company system for the entire duration of travel. Smaller or regional carriers sometimes need to partner with other regional carriers to move the freight for a portion, or leg, of the transit to give full national coverage. The practice of using multiple carriers to move freight is called Interlined. If a problem should arise with interlined freight, additional challenges occur because ownership, tracing and responsibility change hands throughout the shipping process.

How freight charges are calculated
A freight quote requires the origin zip code, destination zip code, weight and class. The first three components are easy to understand; it costs more to ship heavier products longer distances. The Freight Class refers to the National Motor Freight Classification (NMFC). The NMFC is a standard that compares freight commodities and groups them into 18 classes ranging from low (50) to high (500). The commodities are evaluated on four transportation characteristics: density, stowability, handling and liability. This standard also addresses minimum packaging requirements to ensure goods are adequately protected and is used in the damage claim process. Examples of freight classes for different shipments may be as follows: a pallet of sheet pans may be a class 70, a refrigerator may be class 110 and wood furniture may be class 175. Depending on a shipper’s sales volume and frequency of damage claims, a freight carrier may include in the customer’s contract a Freight all Kinds (FAK) provision. FAK’s bundle multiple freight classes into one lower class allowing the shipper to have the same freight class for a wider range of products. The class often is the key cost component to freight charges since it costs the carrier more to ship and insure 500 lbs. of low density, high liability product like furniture than 500 lbs. of dense, low cost product like a pallet of rubber mats.

Additional Services and Fees
The majority of the freight LTL carriers transport moves between businesses with warehouses. These businesses have dedicated shipping areas with dock doors and warehouse personnel that are able to quickly load or unload the freight. Anything outside of the freight carrier’s standard shipping process will require additional services. The restaurant industry has some additional services commonly requested: Pre-Notify, Lift Gate, Inside Delivery and Residential Delivery. Pre-Notify provides the destination a phone call to schedule a delivery timeframe, since the freight carrier is not required to deliver at a specific date or time. This usually is very useful for restaurants to prevent shipment refusal fees caused by shipments that arrive at a rush period or on a weekday when they are closed. Most freight dispatchers and drivers want to avoid refused shipments, so they tend to accommodate reasonable requests. Pre-Notify services may or may not add additional transit time. Lift Gate service provides the driver the ability to get the freight from the back of the truck (4 feet high) to the ground. The freight carriers are not required to assist customers in unloading from the tail of the trailer to the ground without the lift gate service. When drivers have a lift gate service selected, they typically unload the freight in the parking lot near the back door depending on the access to the building. Inside Delivery service moves the freight inside the building. The driver will typically move the freight with a pallet jack. If the freight cannot move freely with a pallet jack additional charges will accumulate. Inside deliveries can become very expensive if obstacles, such as stairs, are in the delivery path, the freight is too large to fit through hallways or doorways, or if more than one person (the driver) is needed to move the freight. The drivers do not set up, hook up, uncrate or remove packaging. Residential Delivery service is available for customers that are in non-commercial zones or are non-commercial destination. The most common residential delivery customers in the foodservice industry are airports, government buildings, country clubs, schools, universities and residences.

Who is responsible for what, when, and how much
The chain of custody of the freight shifts from shipper to carrier to customer with the Bill of Lading and the Delivery Receipt. The shipper ensures the freight is free of damage and is properly packaged when the freight is received by the carrier. The carrier is responsible for inspecting the exterior of the packaging for damage and signs the Bill of Lading, transferring responsibility to the carrier. When the freight is delivered to the destination the driver requires the receiving person to sign the Delivery Receipt, transferring the responsibility to the destination party. It is the destination party’s responsibility to inspect the freight for damage or shortage prior to signing the Delivery Receipt. The driver will not leave without a signed Delivery Receipt. Do not sign the Delivery Receipt without inspecting the freight. In the unlikely event the destination party finds damage or product shortage it must be written on the delivery receipt in detail. The destination party can either refuse the shipment in total or file a claim for the value of the damage or shortage. If you have any problem with the shipment, we suggest calling customer service at this time to aid in the process. The evaluation of the damage is determined by several factors including the classification of the freight, the cost of repair and the cost of the product. The destination party must retain all packaging if the freight is not refused for inspection by the freight carrier. If the product has Concealed Damage, or damage to the product that is not visible on or through the packaging material, it must be reported in 15 days to the carrier. We usually have better claim results if the concealed damage is reported to our customer service department immediately. Our experienced customer service department is able to leverage our long standing partnership with the carrier and our history of infrequent damage claims to ensure the best possible outcome with the freight carriers. Filing claims after the driver leaves makes this process more difficult and reduces our ability to get the best possible claim outcome.

John Boos & Co. has been a name that is synonymous with high quality products in commercial and residential kitchens for many years. This is owed heavily to their commitment to excellence that is deeply rooted in a longstanding history of innovation and superior craftsmanship.

Conrad Boos founded John Boos in 1887 with an innovative chopping block for local meat markets. (Why was it innovative?) With their headquarters and manufacturing facility located in Effingham, Illinois, most John Boos products are still made in the USA. The Effingham location includes a wood production plant, metal fabrication plant and a distribution facility. With a 125 year history, the wood manufacturing plant’s primary function is turning raw lumber into finished product. The new state of the art metal fabrication plant is UL certified and produces high end custom stainless steel fabrication.

With a company culture steeped in history, it is no coincidence their commitment to environmental stability is a priority as a business practice. John Boos actively exercises air quality controls (HAPS), uses lumber from only abundant, sustainable and renewable timbers (NHLA Member), has an active recycling program and written company environmental policies, and promotes environmental responsibility among its employees and the local community. Although John Boos produces products for the residential market, the majority of products are made for commercial foodservice. You will find the John Boos brand in your local restaurants, seen on your favorite televised cooking shows or in one of five new football stadiums. While John Boos is famous for quality wood cutting boards, you can also find a numerous array of their other product types throughout a restaurant.

Front of the House
John Boos offers a range of products you can find in upscale dining rooms. Solid Hard Rock Maple table tops are available in a variety of stains, sizes and edge finishes. These heavy duty tables are finished with a Tuff-Var finish to provide years of service. Matching counter tops are also available in standard lengths or custom sizes to create a unique dining decor. If you offer table side preparation or menu presentation, John boos offers hundreds of cart configurations to enhance the dining experience.

The Kitchen
John Boos Hard Rock Maple wood cutting boards are chosen by world renowned chefs because of their safety and durability. These heavy cutting boards slip less due to their hefty weight and cause less wear on cutlery. Wood has an inherent bacteria growth resistance and some of John Boos cutting boards are NSF listed. Wood cutting boards need to be maintained monthly with an inexpensive oil treatment and can be refinished as needed.

John Boos also offers stainless steel work tables in standard and custom sizes for all of your food preparation needs. The stainless steel tops are available in 16 gauge or 14 gauge thicknesses, and in either 420 or 304 series stainless steel. Work tables have the option of a flat top or backsplash configuration. Wood top work tables are available with either flat or as a “Bakers Table” with a three sided backsplash with coved corners. Also, a sink can be added to a stainless steel table top to create a vegetable prep table. There are many options available for the base configuration of the John Boos work tables; these include open base, shelving varieties, pan racks, and bin stops. Since John Boos is a custom fabricator and UL listed (electrical), they can build a prep area to meet your kitchen workflow needs.

John Boos also offers several options for your kitchen storage. They have a complete line of wire shelving for your dry or cold storage areas. Wall mounted shelves are available in 12” and 16” widths up to 96” long. Aluminum dunnage racks are available for floor storage of heavy bulk items. John Boos also fabricates aluminum pan racks in a variety of configurations that can hold up to 20 full sized sheet pans and are available with a see through plastic cover. Their equipment stands accommodate most countertop cooking line ups and are available in a range of materials and designs. Heavy duty equipment stands offer sturdy support for heavy countertop cooking equipment such as griddles, fryers and char broilers. Heavy duty machine stands are excellent for mixers and slicers. For lighter equipment, John Boos also offers a wall mounted microwave shelf.

The Dish Room
John Boos has a complete line of plumbing and sanitation products for your clean room. Hand sinks are available in several sizes with optional splash guards and faucets. Scullery sinks come in a variety of configurations with one to three sink tubs and up to 36”L drain boards. If you use a commercial dishwasher, dishwasher mounted tables are available for upright or undercounter dish machines. Soil side dish tables include a pre-rinse faucet ready sink. In addition to stainless steel products for the dish room, John Boos also has a complete line of grease interceptors. Grease interceptors are highly recommended in most applications to capture grease that is washed down drains, helping to reduce clogs. In many jurisdictions grease interceptor are required. Wall mounted dish shelves and dish cabinets are also available for drying and storage. John Boos offers mop sink options as well, including a stand alone mop sink closet. If such a product is required by code, you can save thousands in construction costs by utilizing this complete unit in your sanitation area.

John Boos & Co. has developed far beyond its original beginnings of solely producing wood products, but their commitment to quality is still evident in every piece of equipment they manufacture.

Wood Chairs and Stools

Wood Species
It is important for you as a consumer to be able to identify the type of wood used for the seating you purchase. Serv-U sells only 100% European Beech wood chairs and stools.  European Beech is the preferred hardwood used for commercial restaurant furniture and is used by most reputable commercial seating manufactures.  It is very strong, hard, dense and durable. Hickory is the only North American hardwood stronger than European Beech.  However, the price of hickory prevents it from being an affordable option for most commercial seating applications. Other common furniture wood species too expensive for most commercial seatings include Cherry, Mahogany, Oak and Walnut.  European Beech has high machine-ability, similar to American Cherry, meaning that it can effectively be cut, molded and bent into the proper shape for a variety of seating styles.  The tight, fine, smooth grain of European Beech is uniform in color, accepts stains well, and sands to a high polish.  It can be stained to mimic Cherry, Walnut or Mahogany.  In addition to its properties that make it ideal for construction, European Beech trees are fast growing, making it a relatively sustainable resource.  The harvesting and replanting of European Beech is regulated by Environmentally Sustainable Resource Management Practices and Federal German laws, ensuring the amount of wood used never exceeds the amount of wood growing to take its place.

We believe using inferior wood species such as Rubber Wood is not suitable for commercial environments. In 2002, the Malaysian Ministry of Primary Industries began to market Rubber Wood, the formal scientific name is Hevea Basiliensis, under the "Malaysian Oak". Despite the marketing efforts fo the Malaysian government, Rubber Wood is not similar to American White Oak pertaining to where it grows, how it grows or wood characteristics in furniture manufacturing.  Rubber Wood may also be known by other names such as:  Parawood, Heveawood, Hevaru, Malaysian Ash, Asian Oak, or Malaysian Oak. Rubber Wood cannot be cut into long continuous solid pieces, lengths that would be required for stool legs and some support components.  The alternative to using single long pieces of wood is gluing smaller pieces together which results in furniture that cannot withstand the abuse of commercial environments.

Construction of Wood Chairs and Barstools
The life of commercial furniture is affected by many factors.  The frequency of use, environment, care, and construction all play a role in the longevity you can expect from a piece of wood seating. While you are at least somewhat in control of the maintenance and use of your furniture, the construction is something you must rely on the manufacturer to provide. At Serv-U, we carefully choose our suppliers to ensure we sell safe and durable commercial furniture. One of the best ways to learn about the construction of wood furniture is to actually deconstruct a piece and see how all the components function.  In short, the most important construction factors to keep in mind are:
1. Single lengths of wood should be used for support pieces; not smaller pieces glued together.
2. Seat supports should be sturdy and able to withstand commercial abuse.
3. Seats should fit securely to the frame.
4. Upholstered seats should have plywood cores, high density foam padding, and properly fastened high quality vinyl or fabric.
5. The back details, footrests and glides should be securely attached.

Stain and Finish
The stain and finish of wood furniture enhances its beauty and also acts as a protectant.  The stain should be evenly applied to the wood for a consistent color.  Perhaps the most critical yet often overlooked component of commercial grade seating is the finishing protective coating.  The reason the finish is so important in the durability of commercial seating is because it determines what can pass through and be absorbed into the wood.  If a liquid passes through the protective coating the wood will absorb it, possibly expand, and the finish may crack.  It can take only a few times for this to completely destroy a whole dining room of furniture.  A common cause of finish damage is using improper chemicals to clean the furniture. No matter the quality of the finish or product, no furniture manufacturer warranties their products against chemical abuse.  We recommend that you ABSOLUTELY do not use a cloth with chlorine, bleach or ammonia chemicals on any wood furniture!  A damp cloth, with or without a very mild soap, immediately followed with a dry cloth is the proper cleaning method for your wood furniture.  It is also important to train your staff on the proper cleaning techniques so they do not accidentally ruin thousands of dollars of furniture. 

Each manufacturer has a proprietary finishing process to protect the wood.  Our house brand Serv-U Furniture uses a heavy duty polyurethane finish with a long cure time.  We feel our finish prevents more liquid pass through, stands up better than most of our competitors’ finishes, and is recommended for most installations.  We also recommend Holsag brand products for the highest volume, heavy use installations because they have an excellent finishing process using an extra durable catalyzed finish with very high scratch resistance. Both finishes are formulated for commercial use and do not need furniture polish.

When selecting furniture, the emphasis is often put on the style, meaning construction and durability may become overlooked.  However, in the end, durability will be the key in ensuring your satisfaction.  We hope that we have provided you with some information that will help you select the best wood furniture for your application. Unfortunately, many suppliers are uneducated about the furniture they sell and will not be able to answer certain questions related to construction and manufacturing.  Please, do not hesitate to ask us about any of the furniture we carry.  We purchase our house brand Serv-U Furniture factory direct and dictate the construction and finish of our products.  We also only supply furniture from quality import distributors and domestic manufacturers who maintain high standards.  It is our goal to provide you with a unique balance of quality and affordability.  We are constantly striving to find ways to improve quality without adding much cost. 

The Kold Locker walk-ins are a complete walk-in package including the walk-in panels and refrigeration systems. Standard sized panels are pre-manufactured in Wisconsin and ship within 24 hours of purchase. Norlake also produces the refrigeration systems so they also are readily available. Norlake’s quality walk-in products have an 18 month parts and labor warranty on refrigeration and a 15 year warranty on the panels. The structure and efficiency of a walk-in starts with the panels. The panel construction includes 4 inch thick foam-in-place insulation for a strong, energy efficient wall. All panels are manufactured to be dimensionally correct and include quality cam locking fasteners for an air tight installation. The Kold Locker is the first choice of many experienced installers since the installation process is quick, easy and precise. This often saves hundreds of dollars in installation labor costs. An aluminum floor is used on all freezers, and recommended on refrigerated walk-ins. If a floor is not being used, the floor surface needs to be ground level. All Kold Locker walk-ins also include the Capsule Pak™ refrigeration system. The refrigeration system has a flush coil that keeps all the components outside the walk-in and increases your usable storage space. Refrigeration systems can be mounted on the ceiling or on the wall. Outdoor units include a membrane roof, refrigeration hood and the refrigeration system has -20°F ambient controls. Kold Lockers can be ordered as individual refrigerators or freezers or in a combination of the two. Wine coolers are available with a 50°F refrigeration system for bulk storage. If the standard size panels do not work for your installation, or you have unusual refrigeration load requirements, Norlake also provides custom walk-ins that ship in as little as 5 days. If a walk-in is too much refrigerated space for your application, the Advantage series of refrigeration is worth considering.

Norlake introduced the Advantage refrigeration series in 2008 to address the growing value priced refrigeration market. Over the last five years this line of refrigeration has expanded to include over 75 products providing solutions from the kitchen to the bar. Norlake has a strong reputation in the refrigeration industry going back to its founding in 1947. Since the launch of the Advantage series, Norlake has remained committed to providing a quality value line product that would live up to the Norlake standard of quality. They have maintained these standards by using the same engineering and quality controls on these refrigerators as they do with the refrigerators produced in the United States. The result of this dedication is warranties rate half of the industry standard. This has allowed Norlake to offer a 3 year parts and labor warranty on Advantage series refrigeration. If a problem should arise, you will receive the same warranty experience as you would expect from any Norlake manufactured product from spec series refrigerator to a large walk in refrigerator or freezer. Norlake is committed to our environment, so all of the Advantage series refrigerators and freezers meet energy star standards when energy star standards have been set. For more durability and length of service, most advantage series products feature stainless steel interiors and exteriors. Electronic controls have been added to maintain constant temperatures and provide an easier user experience. Norlake has also added addition features that are not commonly found on value priced products, like the additional fourth shelf on all reaching units.

Serv-U has proudly sold Norlake refrigeration for over 15 years. Our customers have found Norlake to be reliable and the Norlake service to be readily available in all areas of the country. Norlake shipments are well packaged and ship on time to allow our customers to meet their construction deadlines. Norlake knows the meaning of value; quality products at competitive price.

Welcome to the first entry in our new series of recipes that are perfect for your restaurant’s menu, family dinner night at home or for special house guests! In this series we'll have a featured recipe that's been thoroughly taste tested by our in-house sales staff under the guise of quality control. However, the truth is that the Serv-U staff are a bunch of foodies at heart and couldn't resist trying out these dishes for themselves. So let us get right into the recipe with the maiden voyage of this foodie adventure!

Today’s recipe is Mahi Mahi Fish Tacos with Chipotle Slaw and Roasted Pineapple Sauce.  This dish would be a perfect fit for almost any occasion; you could use it in your own home or add it to your restaurant’s menu. It is a refreshing meal with a twist that you can serve with a simple side of rice and beans.

To prepare this culinary delight we've broken down the ingredient list into its different sections. Run and gather up your ingredients then hurry back here to dive into the fun part.

Pineapple sauce ingredients:

• 2 cups chopped peeled and cored fresh pineapple
• 1/2 yellow bell pepper. Seeded and cut length wise into strips
• 1 fresh red jalapeño,. Seeded and  halved lengthwise
• juice of 1 lime juice
• salt and freshly ground black pepper to taste.

Slaw ingredients:

• 1/2 head white cabbage, thinly sliced
• 1/2 head red cabbage, thinly sliced
• 1 bunch red radishes, greens trimmed and radishes sliced thin
• 1 bunch cilantro, stems reserved for another use and leaves thinly sliced or minced

Dressing ingredients:

• 1 cup mayonnaise
• 1 cup sour cream
• 3 chipotles in adobo, minced, plus 4 tablespoons adobo sauce
• 1 teaspoon garlic powder
• salt and freshly ground black pepper to taste

The ingredients needed for the fish are:

• 1 pound mahi mahi fillet, skinned
• 1 tablespoon sweet paprika
• 1 tablespoon cayenne pepper
• salt and freshly ground black pepper to taste
• 8 corn or flour tortillas
• cilantro sprigs for garnish

Directions for preparing each item individually are as follows:

Pineapple sauce: In a grill pan over moderately high heat, sear and soften the pineapple, bell pepper, and jalapeño, turning occasionally with tongs. Transfer the pineapple, bell pepper, and jalapeño to a blender and add the lime juice, then purée the mixture. Season the sauce with salt and freshly ground black pepper and keep at room temperature.

Slaw preparation: In a large bowl toss together the cabbages, the radishes, and the cilantro.

The dressing:In a medium bowl whisk together the dressing ingredients and season it with salt and freshly ground black pepper to taste

Fish taco and warm the tortillas: Prepare a grill for moderately high heat.  While the grill is heating, cut the fish crosswise into 1-inch wide strips. In a small bowl whisk together the paprika and the cayenne and sprinkle it evenly all over the strips. Season the strips well with salt and freshly ground black pepper.

Divide the tortillas into 2 stacks and wrap each stack in foil. Warm the tortillas on the grill, turning once or twice, until heated through, about 3 minutes. Remove the packets from the grill and keep warm in a kitchen towel.

Oil the grill rack, then grill the fish, covered, turning it once, until it is opaque and just cooked through, about 6 minutes total. Transfer the fish to a platter and keep it warm, covered.

To assemble the tacos you drizzle the dressing over the slaw and toss it well. Divide the fish among the warm tortillas and top it with the slaw. Garnish the tacos with the cilantro sprigs and serve them with the pineapple sauce on the side.  While preparing the Mahi Mahi tacos we found it best to use a taco make up rail to make the process easier and it's strongly recommended that you have one in your restaurant if you're going to be adding these to the menu. However, if you don't have a taco rail at home and you're making them for family and friends, you can hold the tortilla with one hand and use your free hand to fill it.

When serving these in your restaurant, you'll want to use a two or four taco serving holder or wrap each one individually for your carry-out customers. If you're planning on serving these at home on a semi regular basis you should invest in a few taco serving holders. However, you could also hold the tortilla together by skewing it with a tooth pick or kabob skewer.

This dish could be something your restaurant adds as a new menu item or it could be a daily special. We hope you have as much fun cooking and eating these Mahi Mahi Fish Tacos as we did and be sure to check back here regularly for more new and exciting dishes from Serv-U!

With warmer weather, you can take the shelving units out of the walk-ins and freezers to give them a good power wash. Be sure to get any and all mold removed; double check for any rust. It is also a good idea to check each item to verify that it has a label and is tightly sealed. While all the shelving units are outside you can easily scrub everything down inside the walk-in units make sure to get the corners and in-between tiles, if you have them. Double check the light bulbs and the covers for the light bulbs, as these can get very hazy and tend to go unnoticed. This would also be a good time to make sure that there are thermometers in both the walk-in/s and freezer/s and they are working properly.

Kitchen equipment, even though it’s used everyday and should be cleaned everyday, most employees tend to do a quick wipe down. Now is the time to get into all those nooks and crannies that tend to get over looked with that ‘quick’ wipe down, especially, those pesky gaskets. If they are no longer sealing properly or are hanging lose you should replace them. Additionally, if they have become too damaged and have pieces missing or holes in them, they should also be replaced. Grills should be thoroughly cleaned and free of all the build up they tend to accumulate. If you have any underlying shelving units on any equipment this would be a good time to make sure those are scrubbed clean and free of any rust or grimy build up. Another good idea, if you are moving around equipment would be to get the sides of those units, especially the units that are pushed against another unit. You never realize how much spillage there is in a restaurant or how clean things may ‘appear’ until you start moving the equipment around.

A big critical item is the hand sink areas, these tend to be over looked and can save you many points or really hurt your score if they are not kept up properly. Be sure these are stocked daily with soap and towels. It would be wise to also scrub the entire handsink down. A quick review of proper hand washing techniques for restaurant employees would not be a bad idea either. Check your local health department for the allotted amount of time required for hand washing. Don’t forget to emphasize that employees need to grab towels and turn the faucet off with those towels, not vice versa. This is an easy score, but it seems to get over looked the most too.

Sani-buckets and those darn test strips are another big issue. Get in the habit of changing those sani-buckets at least every 4 hours or if they get a lot of debris in them. It would be a good idea to inform your staff as to what kind of chemicals you use for sanitation. (e.g. iodine, bleach/chlorine, quaternary) This way they will know what test strips to use. I have had numerous customers, who aren’t sure and so they buy the top choices (chlorine and quaternary). Towels, towels, towels, how many of your cooks wear them on their aprons? They are supposed to be stored in the sani-buckets and not to be worn as attire or left on counters.

Recently Serv-U exhibited at the Illinois School Nutrition Association (ILSNA) annual convention, and at this show we heard many concerns and questions related to the new menu regulations.  While our discussions ranged across a broad spectrum, one request was made repeatedly; what kind of salad bar options do you have and how can you help us reduce food waste.  We saw this as a great opportunity to use our experience with salad service and presentation to help the schools solve their problems in an area that may be relatively unfamiliar to them.

As we talked more in depth with certain foodservice directors we narrowed their concerns into two general topics: How can we make the salad presentation attractive and exciting to students and how can we make the salad bars look full while avoiding potential costly food waste?  Fortunately, the solutions to these issues can often work hand in hand.

Recently the foodservice industry has seen many new innovations in food pan shapes and sizes.  Vollrath’s Super Pan Super Shapes were introduced a few years ago and have made a great impact on the visual appeal of hot and cold food bars.  The stainless steel pans are available in a variety of eye-catching shapes from wavy Wild Pans to hexagons, ovals and kidneys.  While adding an upscale and attractive appearance, the major benefit is that these pans offer reduced capacities when compared to standard food pan sizes.  They are also versatile and can be used in conjunction with the traditional food pans many schools currently have, reducing the end cost of updating their buffet lines by possibly allowing a gradual transition into the new look. 

In addition to the Super Shapes, we have also seen some striking new buffet options from G.E.T. Enterprises.  The GN Melamine food pan line offers pans with wider decorative rims in a variety of bold colors such as terra cotta and cobalt blue.  G.E.T. also has a line of Create-A-Bar Crocks that are a modular system of pans which nest together and would work exceptionally well for schools that would like to implement a yogurt breakfast bar with a variety of self serve fresh fruit and whole grain toppings. The Tiles and Cut-Outs family of products can be used to limit food waste by creating a full buffet appearance while spacing items farther apart with decorative drop-in templates.

On a simpler level, we are also able to help schools decrease food waste by adding very inexpensive products like false bottoms and drain shelves to their existing pans.  And owing to the fact that the style, frequency and popularity of salad service will vary greatly by school, we can work with each district to determine the best option for the actual salad bar unit.  If they are serving a smaller quantity of students at shorter time intervals a tabletop unit could be a perfect, relatively inexpensive solution.  However, if their enrollment is large and their lunch service spans a couple of hours, a larger piece such as the Cambro Versa Bar System would be a great option.  The Versa Bars allow for a variety of configurations and multiple uses from one unit, creating an effective transition from breakfast to lunch, or day to day menu changes.

Food waste and appealing presentation are challenges faced by virtually every foodservice operation...schools have an even greater battle owing to the fact that kids are often the pickiest of eaters.  We support and applaud the efforts made by schools to encourage their students to choose healthy foods and we look forward to helping them as their menus evolve.

So how did Manitowoc achieve this lofty goal of creating the way the restaurant industry thinks about ice machines? First, they brought the under counter ice machines to a new production level by increasing ice production over previous models. The new NEO ice machines can produce up to forty pounds more of ice than previous models depending on the two models being compared. This extra production capacity means that your restaurant will have ice when it needs it and even handle those high demand periods a little better. The added bonus is that NEO ice machines keep the same floor footprint as their predecessors.

Energy efficiency isn’t sacrificed for the increase in production though; in fact it’s quote the opposite. The NEO lowers energy and water use by a minimum of 10% over the life of the unit according to Manitowoc. That’s a direct saves to the operating costs of the restaurant.

The Manitowoc NEO under counter ice machine also features several conveniences designed with the restaurant industry in mind:
1. Easy access angled door lifts up and slides out of the way with just a few fingers making the ice scoop more visible and easier to use. Especially when you have your other hand full.
2. Pop-out air filter protects against lint, grease and dust. It is easily removed from the unit with no tools and is dishwasher safe for easy cleaning.
3. The ice storage bin slide forwards to easily be removed for servicing of the refrigeration components without having to move the entire machine to turn it around and access the refrigeration from behind as with other units on the market.

Operation of the Manitowoc NEO is easier than ever as the unit itself offers an easy to understand operation and feed back panel featuring a bright easy-to-read display panel light up by long-life LED lights located in to see slanted panel on the front of the machine. This interface panel features five feedback and operation points:
1. A power indicator lights when the unit is in production mode allowing the operator to easily see at a glance if the unit is in ice making mode.
2. There is a delay feature that allows a pause in ice production that can be set for four, twelve or twenty-four hours. This easy to use function allows a restaurant the ability to better control when the unit is making ice and cut down on energy and water usage on those times when the restaurant has no need for ice production – over nights, holidays, etc. When the selected time has expired, the NEO will automatically resume ice production.
3. A warning indicator will light up when the unit is performing a cleaning cycle
4. No more having to open the bin to see if the unit is full! An indicator lights up on the display panel when the ice bin is full.
5. A bright flashing service required light would warn the operator of problems. No more waiting until the ice machine stops working completely to see that there is a problem.

Our first stop was True Manufacturing, which also naturally became our end of day meeting place. They have these new laminated counter tops that go on top of the bar coolers, that I must say are very classy looking. They would really make any bar look more elegant and upscale. After our brief tour of the True Manufacturing booth, we were on our own. The exhibit floor was so overwhelming, that my carefully laid out plan was quickly thrown out the window. I was in complete awe. The best way I can describe it to give you a good mental is picture is that it was almost like a ginormous flee market. Chef Works had an actual runway with models showing off their new chef apparel. There were food vendors left and right with the whole shebang: ovens, soup warmers, heat lamps etc. In addition to the restaurant equipment, there was a pair of motorcycles that were made to look like a shrimp and a shark. Plus, there were tech-i booths with really neat layouts and almost futuresque looking bar stools & tables.

FOOD! Steve said to come hungry…I tried. I am one of those types of people who, wake up starving and has to have breakfast before I can function normally, well at least as normally as I am capable of. I got up at 5:30 a.m. and had breakfast by 6 a.m., we got there around 9 a.m. and still had to get checked in and all that good stuff, so we really didn’t start eating until around 10 a.m. However, I was so full by 11:30 a.m. that I couldn’t eat another bite and we were only two and a half hours into the day. The smells were still so enticing, but there was no way I could try any more food - I made a mental note to come back for some PIZZA. I figured I would walk around a little more and try to expend some calories to make room for some more food. Plus even though my previously detailed agenda had gone out the window in the first two minutes of arriving at the show, there were still a few stops on it that I did want to try and make.

Around 1 p.m., we felt like we should try to cover some of the North Hall. I had picked up a few items along the way, to take home, and needed to take a little break before we started our trek around the next section. I wore tennis shoes and was thankful for that. I used to walk a few miles a day when I was at the U of I, but it has apparently been a while since my feet, which once were used to that amount of walking, were now really starting to feel a little tender. This trip is not for the feint of heart!

On to the North Hall…luckily we had already covered the larger of the two sections and I was definitely working up my appetite. I guess you could say I was like a kid in a candy store, walking around stuffing my face and gawking at all the people and things on display. While the South Hall had an even amount of food vendors and drink options…the North Hall, however, was seriously lacking on the drinks. Jeff, the customer service manager at Serv-U, spent three dollars on a bottle of Pepsi while we were in that section but I was not about to spend that on a drink, when I knew I could hunt down a free one. However, I was getting awfully close to that point though as time dragged on without finding a booth with drink samples, but it was like half a mile back to the middle, where the vendors were selling drinks. Just as we had gotten to one corner section of the North Hall, I saw a sign that said 1000 – 1800 down stairs and I mentally groaned to myself. It is now like 3 p.m. and my feet were sore from all the walking, I’m exhausted and I have accumulated so much in the way of samples and brochures that my shoulder hurts from the weight of the bag. I feel like I couldn’t stand to take one more step, but I forged on as there was still much to see. On the trek to the basement, there was a roped off area where a guy was doing an ice sculpture. I had never seen one done in person so I paused to watch in amazement.

Needless to say, I think we were all exhausted, very full and ready to call it a day by the time we finished the 1000 – 1800 section of the show. Finishing at around 4:30 p.m., we started the two-hour drive back to Champaign – Urbana, Illinois. In the end, Steve’s advice of coming hungry and wearing comfortable shoes was dead on. It was a long and exhausting day, but well worth it and I fully recommend that anyone involved in the restaurant or bar equipment supply industry attend this show at least once in their career.

Bar trays
The bar tray is essential to the servers in your bar. Serv-U offers a variety of bar trays in assorted shapes and sizes. An 11” or 14” bar tray is ideal for serving beverages or light snacks. A bar tray in a 16” size, or larger, would be ideal for serving food entrée orders.

Liquor Pours
The two most common types of liquor pours are measured liquor pours and free-flow liquor pours. When used correctly, measured liquor pours can help to reduce waste and increase your bar profits by up to 30%. Measured liquor pours are designed to pour a specific ounce portion of alcohol with each tip of the bottle. Free-flow pours function just as their name implies, they allow the alcohol to pour freely from the bottle.

Blender
A bar blender is ideal for making margaritas, daiquiris, smoothies, and other popular frozen drinks. Serv-U offers a variety of high-powered and high-performance commercial-grade bar blenders. The professional bar blenders available from Serv-U are designed to quickly and easily frappe, as well as withstand the demands of a busy professional bar.

Cocktail Shaker
There are two basic types of cocktail shakers used by most bartenders.

3-Piece cocktail shakers feature a metal shaker with a tight-fitting top covering a strainer which fits onto a bar tin. 3-Piece cocktail shakers are available in many stylish designs and sizes. The Boston shaker serves a dual purpose because it is comprised of a mixing glass and a larger, flat-bottomed bar tin. The glass can be used alone for stirring drinks over ice and the two pieces are used together for shaking ingredients with the tin fitting over the glass.

Bottle Openers & Corkscrews
Bottle openers and corkscrews are a basic necessity for any bar. Most professional bartenders and servers seldom find themselves without these items close at hand or even within the pockets of their apron. Long neck bottle openers come in various styles and even colors. A dual-purpose can punch/bottle opener is another tool for back bar service. Serv-U also sells waiter’s corkscrews, winged corkscrews and a professional-style wine opener.

Knives
A pairing knife is essential to any bartender. Good quality knives are needed to cut garnishes such as lemons, limes and oranges. Serv-U also sells garnishing tools such as peelers and zesters. A good quality polycarbonate cutting board is another useful tool for the back of the bar.  

Condiment Storage
Condiment storage containers and condiment caddies are another essential item to keep behind your bar. Prepared drink garnishes can be stored safely and kept within easy reach for drink preparation.

Cocktail Accessories
There are many, many tools available to make drink making so much easier. Depending on your drink menu and the level of service your bar provides, you may find barware such as muddlers, glass rimmers and citrus squeezers helpful. Some tools such as strainers, jiggers, condiment tongs, ice scoops and bar spoons are thought of as back-bar essentials.

Glassware
Having the proper glassware on hand will allow you to effectively serve and display your product to your guests. Every bar needs to ensure that they have the proper amount of glassware to accommodate their guests, as well as their drink menu. Serv-U offers a multitude of bar glassware and well as plastic and disposable drinkware.

• Improved design layout. A fresh new look that’s also revamped the layout of information to provide a better shopping experience for our customers.
• Easy to use navigation system. No more looking through category after category to see if the sub category you needed was there. The horizontal navigation shows you all of the categories under the main navigation in one easy step. Just choose the general category you’re looking for and you’ll be presented with all of the sub-categories.
• Updated and improved Live Chat system. Need help finding that certain item that you’re looking for or have a question regarding a product? Our trained sales staff is standing by to help you out via live chat during normal business hours.
• Easy check-out process. Register for an account or check out as a guest. Our new check out process provides an easy to follow process for purchasing your new restaurant equipment.
• Better shipping estimates! The number one complaint we heard regarding the old Serv-U Online was the way that shipping prices were estimated. Rest assured that we heard you and we have gone through great lengths to make sure that our check out process is providing accurate shipping costs. In addition, we’ve also included several additional shipping methods that we hadn’t in the past. Need that product shipped second day? Serv-U has you covered.
• Social Media integration. Want to share an item on Facebook, Pinterest or Twitter? We’ve added convenient share icons to all of our products.
• Intuitive product layout. Our product pages have had a complete face lift. Now all of our product information, reviews, product PDF documents and more are located in easy to navigate tabs at the bottom of each product page. We plan on further expanding this section with product videos and other helpful information. No more having to search around for information regarding a product, from now on it all be located right on the product page.

Over the coming months, we’ll be adding even more site enhancements for our customers. Things such as our furniture layout tool, product demonstration videos, a blog series on furniture quality as well as a range of other enhancements that we’re looking forward to bring you.

There is a downside to the new Serv-U Online site though. We weren’t able to migrate password information from our previous ecommerce platform to the new one. If you had an account with our old site we still have it! You’ll just need to reset your password before you’ll be able to use it. Instructions on how to do this are located on the log in page presented in the check out process or via the “Log In” line in the upper right hand corner of the page.

We welcome your feedback on the new Serv-U Online ecommerce site! If you find a problem; let us know. If you have a suggestion for improvement; let us know! We’re dedicated to bring you the best shopping experience we possibly can.

Building a new bar or updating a current bar layout?  Then you understand the importance that having the correct layout for your bar can have. A properly designed bar can increase sales and reduce operating & labor costs by creating a more efficient environment for your bartenders to function in.

Serv-U is here to help! Contact Serv-U regarding your bar layout and one of our Bar Equipment Specialists will work with you to determine what under bar components will best suite your needs and what layout configuration will accommodate the space you have available. Once you and your Bar Equipment Specialist have discussed all of your bar’s requirements we will then provide you an AutoCAD layout and equipment quotation at no charge.

Have you considered using the Krowne Royal Series?  The Krowne Royal Series of under bar products are the ideal solutions when creating a custom bar. Here is a short list of just some of the benefits Krowne products offer:

• 7 Inch backsplashes
• Heavy gauge welded fronts
• Royal Series faucets with cartridge valves
• Stainless steel sides and legs
• Sound deadened speedrails
• Modular units are pre-assembled at the factory

To get started with your custom bar layout simply contact Serv-U via our 800 number at 1-800-797-3788 and have some basic information ready for your sales representative. Information we will need includes the shape & dimensions of your bar space, and the number of bar tenders you’ll typically have working. This information, along with some more customer specific information, will help us provide you with the correct layout and quote for your bar space.

When you reduce over pouring with a measured spout you can increase the number of drinks the bartender can serve by an additional two to four drinks per bottle. Considering the average number of liquor bottles in a bar, the impact using a measured pour spout will have on long term profitability is easy to see.

In addition to the revenue increase, you are increasing the quality of your customer service by ensuring that each customer is treated equally and consistently on every drink. The drinks won’t be too weak one night and too strong from one to the next. This will hold true on busy nights when the staff can’t pay as close of attention as they normally do or on the first night of a new bartender.

You can find measured pours here at Serv-U in the bar supplies section and are available in a wide range of measurement sizes, colors, and collared & uncollared. If you have additional questions, feel free to contact us via phone at 800-797-3788 or click the picture of the customer service representative at the top left corner of each page of the site to launch a live chat.