About Commercial Microwave Ovens

December 23rd, 2014

Commercial Microwave OvensIt’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 »

Countdown to the New Year with the Top 10 Foods of the Last Decade  

December 18th, 2014

Ice Cream Biscuit SandwichesThe 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.

10: Pancakes

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 »

How to Deep Fry a Turkey

November 25th, 2014

Deep frying a turkeyDeep 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 »

Our Favorite Thanksgiving Recipes

November 18th, 2014

Thanksgiving Turkey DinnerThanksgiving 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 »

Brand Spotlight: Garland Restaurant Equipment

November 11th, 2014

Garland Stove

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 »

Now Serving: October 2014

November 4th, 2014

OCTOBER 2014 A monthly newsletter showcasing the taste of cookware ISSUE 70
Now Serving

As the holidays get closer, restaurants tend to get even busier. Now is a perfect time to take inventory of your restaurant equipment and replace anything is that is worn or damaged. Click here and browse the variety of equipment that ShortOrder.com has to choose from.

The month of October signifies leaves changing colors, a variety of fall festivities, and the harvesting of pumpkins! Pumpkins first originated in Central America and are considered to be a close relative of melons. It’s currently estimated that farmers grow 1.5 billion pounds of pumpkins each year, with over 30 different varieties. Do you have a favorite pumpkin recipe? 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 ShortOrder’s m
onthly giveaway. We did not have any new reviews this month, so you could have been the big winner!
Be sure to check out our clearance section. We have a great variety of discontinued, and scratched and dented products that are all covered by the full manufacturer warranty.

In this month’s issue: Reducing Food Waste Can Improve the Bottom Line and the Environment, a festive recipe for a Pumpkin Cheese Ball, and our featured products: a Luxor Utility Cart , a Manitowoc Ice Machine, and Eagle Display Shelving.

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

Ann Marie Hillier

Reducing Food Waste Can Improve the Bottom Line and the Environment

How to Change Wasteful Habits

Purchasing food that ends up in the landfill has extreme costs not only for restaurants, but also for the environment. According to a recent study done by the Food Waste Reduction Alliance, 80 billion pounds of food are discarded into US landfills every year, with restaurants accounting for 37% of this waste. The Food Recovery Hierarchy, a systematic approach designed to reduce food waste is discussed in Brenda Rick Smith’s article, “Reducing Food Waste Can Improve the Bottom Line and the Environment.”

  • Source Reduction – Consider conducting a waste characterization audit that evaluates everything coming in as well as going out. This audit should identify opportunities to change purchasing patterns in addition to reevaluating how food is prepared and presented. An added benefit of cutting out waste is that it often means adding dollars back in to the top line.
  • Feed Hungry People – According to the USDA, almost 50 million Americans (including 16 million children) do not have enough money to secure adequate daily nutrition. Although liability concerns have kept restaurants from donating food in the past, it has been proven that those concerns are largely unfounded. Organizations such as Food Donation Connection manage the food donation process by acting as matchmakers between qualified local non-profits and restaurants. Always make sure to select a charity that is qualified in food safety.
  • Feed Animals – Consider donating food to animals that is not suitable for human consumption. Before automatically sending food to composting or the garbage dump, check with local farmers about their needs.
  • Industrial Uses – There are several companies that will actually pay restaurants for used materials such as used oil and grease that they will convert into biofuels.
  • Composting - Consider composting any food that can’t be consumed or recycled for another use. A great resource for this is findacomposter.com to identify local providers.
  • Incineration or Landfill – This is the least desirable of options for disposing of food waste as it truly does go to waste. Currently, 96% of food waste ends up in landfills or incinerators.

Featured Products
Luxor Utility Cart
2-Shelf, 400 lb Capacity
$53.00 delivered
60 lbs/24 Hour Production
$1,312.00 delivered
Eagle Display Shelving
Chrome Plated Wire Shelves
$211.00 delivered
Click for more info!
Click for more info!
Click for more info!

Featured Recipe
Pumpkin Cheese Ball
Check out this festive recipe!


  • 2 1/2 Cups Shredded Sharp Cheddar Cheese
  • 2 8oz Packages Cream Cheese (Softened)
  • 1 Packet Ranch Dressing Mix
  • 1 Bag Nacho Cheese Chips
  • Stem of Green Pepper


  1. Mix cheese, cream cheese, and ranch dressing mix together and refrigerate until somewhat firm.
  2. Form into pumpkin shape.
  3. Put nacho cheese chips in zip-loc bag and use rolling pin to crunch them into small pieces.
  4. Coat cheese ball with nacho cheese chips.
  5. Place green pepper stem on top.
Short Order

Kegerators: The Best Choice for Your Restaurant or Bar

October 28th, 2014

Beverage Air KegeratorIt 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 »

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 ShortOrder.com

October 14th, 2014

Smallwares Food CanisterShortOrder.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 »

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 »

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