December 23rd, 2014
It’s the most wonderful time of the year… or at least the busiest! For many restaurants, the holiday season brings in lots of hungry families. Whether they’re tired from shopping all day or they’re in town for a family visit, they all come in to your restaurant ready to EAT – and fast! Many times, the quickest way to get the customers what they want is with a commercial microwave, and you’ve never needed it more than the holiday season.
Has your microwave picked the worst possible time to call it quits? Or are you just in need of an upgrade? Make sure you’re shopping for the right microwave oven for your needs.
Commercial Microwave Oven vs. Residential Microwave Oven
If you’re running a commercial kitchen, you might be tempted to save a few bucks and run up to the local small appliance store and grab a residential model. Be warned, there are a few reasons why the extra money is worth the investment! Read the rest of this entry »
December 18th, 2014
The American diet is an ever-changing creature, with constant surprises from newcomers like Sriracha, which has taken the nation by storm in recent years, becoming more popular than Tabasco in some parts of the country. But for all that, the core of the American diet doesn’t really change that much over the course of a decade. Or does it?
Actually, it turns out it does. While there are those trends that exploded, peaked, and then vanished all within the last 10 years, there are a few that have stuck with us, and you’ll probably be surprised at what they are. The data below is taken from a survey done by NPD research group that found the 10 foods that have grown the most in popularity over the past 10 years.
Yup! If you thought that pancakes peaked back when IHOP was at the height of its popularity, you haven’t been paying close enough attention. Be careful with traditional definitions of pancakes, because a ‘pancake’ isn’t always just simply, a pancake. The rise of savory pancakes like the San Francisco new-classic Sourdough-and-Sauerkraut Pancake and the Korean-American scallion pancake make this entry significantly broader than you might think. When you add in the fact that there’s a brand new PancakeBot 3D printer out there that will turn any graphic you give it into edible pancake art, you can see that this is far from the round buttermilk standby of your youth. If you’re getting serious about pancake making, we have this heavy-duty electric griddle for mornings when you need to feed a crowd quickly. Read the rest of this entry »
November 25th, 2014
Deep fried turkey is a nouveau Thanksgiving treat, rising in popularity less than a decade ago but still nowhere near commonplace across the US. ShortOrder.com wishes everyone a safe and happy Thanksgiving this year, and with emphasis on the ‘safe’ part, we’d like to offer everyone a layman’s guide to safely deep-frying yourself a Thanksgiving treat.
Thaw the Turkey
Ideally, you’d be able to get a fresh turkey the night before Thanksgiving and keep it in the fridge, but how realistic is that? Better safe than sorry; get an appropriately-sized frozen turkey a week in advance and allow it to thaw in the fridge for that week (roughly one day per 4 pounds.)
Read the rest of this entry »
November 18th, 2014
Thanksgiving is one of those holidays that always poses a challenge to chefs; on the one hand, everyone knows what to expect; on the other, you want to show off you in everything you serve. ShortOrder.com has put together a few examples of how to do Thanksgiving in a way that is both classic and unusual at the same time; because there is no need to sacrifice individuality when you take on a classic recipe.
Turkey with Wild Rice Sausage-and-Apple Stuffing (Recipe courtesy of Food Network)
A new twist on a classic! Prepare your Thanksgiving turkey just like you always would, but instead of stuffing the cavity with a predictable bread-based stuffing, try this: Read the rest of this entry »
November 11th, 2014
Garland ranges have been around since 1873, when the Garland Foundry became the Garland Stove Company. Their initial product line had an amazing 200+ varieties of stoves, earning them a spot at the 1893 World’s Fair.
Over the next century, the Garland name was purchased, sold, and moved around the country, but the one thing that has always remained the same has been their dedication to creating quality stoves. Their unwavering quality has always set them apart from their competition. Other brands were purchased by the same parent company, and inevitably they were folded into Garland, because Garland is quite rightfully the name that is trusted by consumers when it comes to stoves.
In 2008, for example, Garland won Best in Class awards for its products in the categories of:
- Primary Cooking Equipment
- Furnishings, Décor, and Custom Fabrication
- Storage and Handling Equipment
Read the rest of this entry »
October 28th, 2014
It wasn’t actually that long ago that pubs and saloons had to rely on massive, walk-in ice rooms or other large refrigerators to keep their beer cold. But today, even a tiny hole-in-the-wall can offer cold draught beer through the magic of kegerators. Available in sizes and shapes that range from sizable, industrial units to little rolling coolers, kegerators are made to maximize the draught beer experience while minimizing the space required. Modern restaurant/bar kegerators come with a variety of features, including (but not limited to):
- Digital temperature readouts.
- Digital temperature controls.
- Batteries w/charge indicators.
- Stainless steel draught tower.
- Intense cooling ability, down to 32 degrees Fahrenheit.
- Forced-air refrigeration that keeps the hoses cold so there is no ‘first foam’ effect.
- Sturdy castors for easy rolling.
Read the rest of this entry »
October 21st, 2014
Vulcan 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 »
October 14th, 2014
ShortOrder.com 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 »
October 7th, 2014
There 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 »
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