Brand Spotlight: Vulcan Restaurant Equipment

October 21st, 2014

Vulcan Brand Cheese MelterVulcan restaurant equipment started way back in 1890 with the formation of the Vulcan Gas Heating Company. For nearly 125 years, and through a few incarnations, the name Vulcan has been synonymous with quality heating and cooking equipment. Today a part of the ITW Food Equipment Group, Vulcan continues to expand its product line through an ongoing commitment to research and development.

Vulcan is the single largest manufacturer of commercial cooking equipment, distributing gas- and electric-powered ranges, ovens, and dozens of other cooking devices to commercial businesses from Los Angeles to London and Cordoba to Kyoto.

You can count on Vulcan to already know what food service needs are developing, and be in the process of making new products to address the needs of the ever-changing market. Boasting close affiliations with national organizations like Energy Star®, the National Restaurant Association, the School Nutrition Association, and the Foodservice Consultants Society International, Vulcan is right at the beating heart of food service both culturally and industrially. Read the rest of this entry »

Introducing Smallwares on

October 14th, 2014

Smallwares Food has been in the business of providing high-quality, low-cost restaurant equipment since 2007, and we’re proud of the products we offer and the service we provide. That said, we are always looking for ways to improve our service and offer additional quality products for the food service industry. In an effort to expand our product offerings, we proudly announce the introduction of smallwares!

What is a ‘Smallware’?

Smallwares are the small items that every kitchen needs in order to function. We are moving beyond just kitchen equipment and adding a variety of vital and useful items, including:

  • Plumbing Supplies: Faucets, water filters, pre-rinse lines, drain baskets, and more.
  • Disposables: Plastic cutlery and dinnerware, food wrap, take-out containers, etc.
  • First Aid, Personal Safety, and Food Safety Supplies
  • Janitorial Supplies: From brooms and mops to cleansers to soap dispensers and beyond.
  • Kitchen Supplies: Including aprons, food scales, cutlery, timers, serving cards, and so on.
  • Food Service Equipment: From condiment pumps to overhead warmers and more.
  • Dining Room Supplies: Flat- and dinner-ware, beverage and napkin dispensers, etc.
  • Restaurant Hardware: From power cords and switches to trash bin coasters and beyond.
  • Restaurant Furniture: Child seats and crowd control barriers.

Read the rest of this entry »

Fall Beer and Food Pairings to Offer Diners

October 7th, 2014

Assortment of Beers and AlesThere is something completely natural about the desire to pair beer with autumn food. Maybe it’s because the beverage shares a color with the leaves, or maybe it’s because the earthy flavors evoke the smell of the rain-soaked land…or maybe they just taste great together. If you’re running with that last theory, here’s our take on maximizing the flavor profile of your fall pairings:

Strong Beers for Strong Spices

Traditional autumn flavors are warm and spicy; nutmeg, cinnamon, cardamom, and cloves. To pair with these strong flavors, you want a strong beer. Pair these classic fall flavors with hoppy harvest brews or caramel-tinted American amber ales for the best effect. The significant exception; if you’re going to eat a traditional Mexican mole sauce, you’re better off pairing it with a pumpkin brew. The spice profile fits neatly in with the sweetness of that particular beer.

Hoppy harvests and American ambers pair well with soft, ripened cheeses such as Brie and Camembert. Similarly, intensely sweet fruit such as poached pears or bananas foster are perfectly balanced by the intensity of the harvest brews and amber ales. Read the rest of this entry »

Time to Buy a New Ice Machine? What to Look for

September 30th, 2014

Two Different Ice MachinesIce machines are one of the ‘grunts’ of the kitchen, constantly in use and long-suffering. It is easy to just keeping using yours until it breaks down and you have to buy a new one. But how do you deal with the sudden lack of ice? Is there a better way to handle the switch?

Signs You Need a New Ice Machine

Ice machines seem simple enough on the surface – their main function after all is to make ice. But there are a surprising number of factors to consider when deciding whether or not to upgrade:

  • Energy efficiency gets better the newer your machine. In some cases, the cost of upgrading might be made up within a couple of years of energy savings, which makes it nearly a no-brainer.
  • Sheer volume might inspire you to upgrade if your old machine just can’t keep up with your customers’ needs.
  • Cubic footage is always at a premium in a commercial kitchen, and finding out that there’s a machine that makes the same amount of ice in half the space is huge.
  • Types of ice vary a surprising amount, and if you find that a new twist to your menu or prep process means suddenly you need more crushed than cubes or flake than blocks, a new machine can be the only answer.
  • Maintenance schedules are the final and most common reason why an ice machine gets replaced; when you reach a point where predicted maintenance costs outstrip new machine costs, the choice is obvious.

Read the rest of this entry »

Future Food Service Trends

September 23rd, 2014

Short-Order_Kitchen-ChefsLike everything else in the world of business, food service is constantly evolving. Exactly what the future will bring is naturally a matter of educated guessing more than certain understanding. Here are some of the trends we believe restaurant kitchens should prepare for in 2015 and beyond:

Energy Issues

Barring a radical innovation, electricity costs are likely to rise as time goes on, which means that cutting energy costs will continue to be a big part of food service in the future. Look for restaurants to switch to LED lighting, energy-efficient appliances, smart refrigeration, smart holding trays, and other energy-saving methods to lower overhead and promote sustainability.

Multi-Purposed Restaurant Equipment

As customers become more demanding and discerning and their requirements become more specific, restaurants are going to need equipment that is multifunctional and can be assigned to a variety of different purposes as seasons change, new menus roll out, and customers approach with unique requests. Read the rest of this entry »

Prepare Your Restaurant for Fall & Everything it Brings

September 16th, 2014

Chefs in a Restaurant KitchenFall is here, and it’s time to get ready for the changes the autumn season brings. No, not the changes in the leaves; the ones that are relevant to the restaurant industry. That means:

  • Football season
  • Back-to-school
  • Colder weather
  • Holidays approaching


Football season means piles of guys coming in asking for beer, finger foods (usually fried), and a clear view of The Game on one (or several) flat screen TVs. At the minimum, you’re going to want to change the filters on your deep fryers and your ice machines in order to keep them producing the freshest food and drinks they can. Also, if you haven’t already switched to craft beer on tap, this is the best time to do it. Read the rest of this entry »

National Food Safety Month: Tips for a Safe Commercial Kitchen

September 9th, 2014

Restaurant Kitchen Chef Slicing VegetablesSeptember is National Food Safety Month, and we at Short Order want to honor that by putting up a short summary of the most basic food safety tips that we hope all of our clients and customers are following this month — and every month.

The Biggest Dangers in a Commercial Kitchen

There are two food-related dangers in a commercial kitchen that outweigh all others. The first is cross-contamination; getting one food into another in a way that leads to unsafe circumstances. The second is improper temperature control, which gives maleficent bacteria and viruses a chance to multiply and become quite dangerous.

What Foods Can Cross-Contaminate

There are two basic groups of foods that can cause problems with cross-contamination. The first group is the food that nasty viruses and bacteria grow on (or in). That means raw meat, raw fish, eggs, and pasteurized dairy products among others. The second group is the major allergens; milk, eggs, soy, fish, shellfish, tree nuts, peanuts, and wheat. Any time you handle any of these foods, you need to follow strict protocols to keep them separated.

Keep Them Separated, Seriously.

This means cleaning surfaces and tools between each food — and possibly even having entirely different stations for processing ready-to-eat vs. cooked foods and allergenic vs. non-allergenic foods. It means storing your food in containers that seal without leaking, and putting the food most likely to contaminate in the event of a spill on the bottom shelves. It means packing contaminating foods in separate containers from others when transporting them.

Temperature Control

The most obvious element of temperature control in cooking is making certain that all of those aforementioned raw foods get cooked to a safe internal temperature before they’re consumed, but there’s a bit more to it than that. Temperature control also means keeping food out of the ‘danger zone’ between 40 degrees and 105 degrees Fahrenheit. That in and of itself is a complex task involving a myriad of protocols for transporting, storing, thawing, preparing, cooling, storing the leftovers, and reheating the leftovers (make sure everything reaches 165 degrees Fahrenheit for at least 15 seconds before serving).

Food safety is a critically important element of every restaurant’s function. All it takes is some people getting sick from eating at your restaurant to have catastrophic effects on your business. Follow the rules, and keep you customers and your employees safe this September and all year long.

Now Serving – August 2014: Better Guest Engagement Boosts Repeat Visits

September 3rd, 2014


AUGUST 2014 A monthly newsletter showcasing the taste of cookware ISSUE 68
Now Serving

The days are getting shorter and school’s about to start which means we’re nearing the end of summer! Now is a great time to complete an inventory of all of your equipment and replace any items that are worn or damaged. Be sure to click here and browse the wide variety of equipment that has to choose from.

The month of August brings an abundance of fresh produce. What are some of your favorite fruits and veggies? Stop by our Facebook page and let us know! We’d also love to hear how we can improve your online shopping experience. And while you’re there, make sure you take a look at our one-day only deals! Don’t forget, if you review a product online, you will be automatically entered into Short Order’s monthly giveaway. Please join us in congratulating this month’s winner: David Luongo!
Don’t forget to check out our clearance section. We have a large variety of discontinued, and scratched and dented products that are all covered by the full manufacturer warranty.

In this month’s issue: Better Guest Engagement Boosts Repeat Visits, a refreshing and healthy recipe for a Spinach-Honeydew Cooler, and our featured products: a Bev-Air Standard Top Sandwich Prep Refrigerated Counter , an Eagle Blender Station, and a Turbo Air Direct Draw Systems Kegerator.

Do you have any suggestions for us? We are always ready to hear from you. Please drop us a line anytime!

Ann Marie Hillier

Better Guest Engagement Boosts Repeat Visits

Why the Employee/Guest Relationship is so Valuable

According to multiple recent studies, restaurant employees who make personal connections with their guests have the largest impact and are much more likely to receive positive feedback scores and recommendations. Jason Q. Freed explains why the employee/guest relationship plays such a crucial role in gaining repeat business in his article, “Better Guest Engagement Boosts Repeat Visits.”

According to a recent Goodsnitch analysis of customer feedback, customers were 57% more likely to recommend a restaurant if they also identified a specific employee for recognition. Rob Pace, founder of Goodsnitch said, “Our data shows that a key driver of patron recommendations is when a customer connects with a specific employee.”

Additionally, recent research done by Deloitte shows that customers are more likely to return to certain restaurants on multiple occasions based solely on the relationships they have built with that restaurant and its staff. This will ultimately lead to word-of-mouth suggestions which has been proven to be one of the most influential marketing forces for any type of business.

Further studies have revealed that employees are often pleased to hear that they have been recognized personally by a guest, which causes them to offer an even higher level of service on subsequent visits.

“Connection is thus a two-way street that may also unlock the key to workplace happiness, retention and great service,” a news release from Goodsnitch says.

Featured Products
Bev-Air Standard Top Sandwich Prep Refrigeration
Elite Series, Two-Section
$1,884.00 delivered
Eagle Blender Station
Wet Waste Sink
$605.00 delivered
Turbo Air Direct Draw Systems: Kegerator
3 (1/2) Barrel Capacity
$2,312.00 delivered
Click for more info!
Click for more info!
Click for more info!

Featured Recipe
Spinach-Honeydew Cooler
Check out this healthy recipe from


  • 1 Bunch Flat-Leaf Spinach
  • 2 Cups Cut-Up Honeydew Melon
  • 1/2 Lemon (Peel and White Pith Removed)
  • 2 Tbsp Lemon Juice (Optional)


  1. Pass 1 bunch flat-leaf spinach, 2 cups cut-up honeydew melon, and 1/2 lemon through a juicer.
  2. Serve over ice.
  3. Add lemon juice to taste.
Short Order

Get Ready for Kickoff: The Necessary Restaurant Equipment for Football Season

September 2nd, 2014

Tailgating Football FansFootball Season starts September 4th — is your restaurant ready? The football crowd has its own dynamic and its own wants and needs; if your restaurant equipment is not up to the demands they are going to place on it, you may be leaving money on the table. So what exactly do you need?


There is nothing the football crowd loves more than deep-fried food. Hot wings, chicken fingers, onion rings, french fries, and mozzarella sticks; these should all be a snap for your kitchen to pump out when the guys arrive for their ritual of beer and carb-coated snacks dipped in boiling oil. Fryers should be easy to access and well-maintained, because they are going to be seeing a lot of use this season.


Did we mention beer? There’s a good reason for that; it’s always been popular among the football crowd. This season, it’s going to get cranked up another notch as craft beers become the standard in many places from the Pacific Northwest to the Alamo. Kegerators combine the fresh-from-the-fridge taste of a bottle with the direct-to-the-mug convenience of draught — be sure you’re equipped.  Read the rest of this entry »

What’s New in the Restaurant Adult Beverage Industry?

August 27th, 2014

Different Kinds of Alcoholic Beverages on White BackgroundWe like to keep an eye on what foodservice industry research giant Technomic is talking about, and right now, it’s all about adult beverages. Let’s take a look at what Technomic predicted earlier this year and how their predictions panned out so far.

2014’s Predictions

At the beginning of the year, here’s what Technomic had to say about the direction of the adult beverage industry:

  • Savory flavors like tomato, vinegar, and spices were going to rise in popularity.
  • Premade cocktails were making a splash.
  • Tropical fruits including mango, along with pears, were becoming norms.
  • Craft beer and cider continues to grow in popularity as it has steadily for years.
  • Palate-cleansing spices like ginger, mint, and lemongrass were starting to explode.
  • Crossover drinks that combine elements of cocktail, beer, soda, and even exotic elements like milkshakes are appealing to the younger audience.

Read the rest of this entry »

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