Opening a Bakery? Restaurant Equipment You’ll Need for Sweet Success

Monday, September 30th, 2013

If you’re about to dive into the world of puff pastries and pies, you’ve got an adventure ahead of you. Opening a bakery takes a lot of planning (from the right restaurant equipment to an excellent selection of treats), but its rewards can be sweet. After you’ve crafted a mouth-watering menu, you’ll want to start putting together all the necessities to get your kitchen up and running. Here’s what restaurant equipment you’ll need for ultimate bakery success:

Storage

Keeping things organized, both in the kitchen and out front, are key components in making a bakery run smoothly. Though decidedly unglamorous to implement and maintain, good organization will make life a lot easier, allowing you to keep supplies within easy reach and making food inventory easier.

Restaurant Equipment

You’ll need all the restaurant equipment basics to bake up a bevy of classic bakery treats. For example:

Fryers will facilitate the creation of donuts, fritters, fried pies, and the like.
Convection ovens cook foods more quickly and evenly, and cause the butter in baked goods to lose its moisture faster, resulting in a flakier, crispier food
Commercial mixers make it easy to combine larger amounts of ingredients with minimal effort, mess, and cleanup.

Display Shelving

What’s a baked good without a proper display case? Unlikely to get eaten, that’s what. Make sure your bakery items are well-displayed on display shelving or in glass cases so that customers can eyeball their chosen foods before selecting their favorites. After all, it’s fairly easy to resist a doughnut on a menu board, but much harder when all that glazed, sugary goodness is right in front of you.

Tell ShortOrder Your Restaurant Equipment Tips!

What restaurant equipment is most important in your bakery? Any restaurant equipment we missed? Visit ShortOrder on Facebook or tweet us to tell us what you think!

SoundOff – Featured Fryers

Tuesday, September 24th, 2013

 

Fryers
September 2013
Looking for a new way to serve up your restaurant’s favorite appetizers this fall? A commercial fryer may be just what you’re looking for! Cooking with hot oil is a great way to prepare a variety of foods, and it’s durable, safe, and easy to clean. Before purchasing a fryer, it is important to consider what type of sediment zone will best fit your needs. A sediment zone is where the excess breading and small pieces of food collect as they fall off during cooking.
  • Open Pot – Fryers with an open bottom and unobstructed heated area. Generally these are ideal for lightly breaded foods, such as french fries as they tend to have a smaller sediment zone.
  • Tube Type – Fryers with tube shaped heating elements that are permanently fixed in place. These are best suited to heavily breaded products such as fish or chicken because the sediments are captured while frying in a larger cool zone.
  • Flat Bottom – Fryers with no sediment zone. Most often, this type of fryer is used for frying delicate items that float to the top, such as tortilla chips and funnel cake.

It is also important to consider what capacity of fryer will best fit your needs. Generally, the larger the capacity of the fryer, the faster the recovery. Recovery is the time it takes for the fryer to heat the oil back to starting temperature after the cold food is dropped in. Not only does a faster recovery allow more food to be cooked in a designated time period, but it prevents cooked products from becoming soggy due to a longer cook time.

You can shop for fryers here at ShortOrder.com.

Featured: Fryers
Model
Rating
Performance
Features & Specifications
Gen2

5 Star

- 40 lb Capacity
- 2 Fry Baskets

 

- Natural Gas

- 15.5“W x 47.13″H x 30.25″D
- Warranty: 1 yr. parts & labor

 

Frymaster

4 Star

- 80 lb Capacity
- Open Frypot Design

 

- LP Gas

- 20.88″W x 46.13″H x 39.88″D
- Warranty: 1 yr. parts & labor

 

MDT4F12A1H
Eagle
4 Star
- 15 lb Capacity
- Single Fry Pot
- Counter Unit, Electric
- 12″W x 15″H x 19″D
- Warranty: 1 yr. parts & labor

 

 
Dean
4 Star
- 43 lb Capacity
- Stainless Steel Frypot
- Natural Gas
- 15.5″W x 45″H x 29.25″D
- Warranty: 1 yr. parts & labor

The Care and Keeping of Food Slicers

Monday, September 23rd, 2013

Food slicers are a necessity in many kitchens. Useful for cold cuts, sliced bread, fresh-cut fruits and vegetables, and so much more, every good kitchen should have a food slicer on hand. Using a slicer is faster and more uniform than slicing large amounts of food by hand, so you end up saving both time and capital. This week in What’s Cooking, we bring you some quick tips so you can get the most out of your slicers and keep your kitchen running efficiently.

Care and Maintenance

Be good to your food slicers! Just as with any other piece of commercial restaurant equipment, food slicers can last a long time with the right maintenance and treatment. Keep these tips in mind as you operate your food slicers.

• Make sure that the blade diameter you choose is approximately equal to the diameter of the product being sliced.
• Lubricate your food slicer’s blade with mineral oil rather than cooking oil, since the latter can eventually jam up the machinery.
• Keep your food slicer’s blade sharpened.
• Lock your slicer’s blade when not in use.
• Return your food slicer’s blade to its original setting if you adjust it to cut thinner or thicker slices.

Slicing Meats

• Never slice frozen meat—it will damage the slicer.
• If your meat is of an uneven texture, it will slice much more easily if partially-frozen.
• Never use your hands to move meats toward the blade; instead, use the food pusher to steadily apply pressure and move the meat.
• Make sure the meat is completely boneless before you slice it.
• Choose light or standard duty slicers for slicing deli meats.

Slicing Cheeses

• Lightly wetting the slicer’s blade will produce a finer cut when slicing cheese.
• Cold cheese is easier to slice, especially if dealing with a soft cheese.
• Medium or heavy duty slicers are best for cheeses.

Slicing Produce and Breads

• De-seed fruits and vegetables before slicing.
• Produce is easiest to slice when cold.
• Always slice bread at room temperature.

Connect with ShortOrder

What do you use your slicers for? What kind of slicer do you prefer in your kitchen? Let ShortOrder know by finding us on Twitter and Facebook and let us know!

Now Serving – September – Using Sports-Related Marketing to Your Advantage

Monday, September 16th, 2013

 

SEPTEMBER 2013 A monthly newsletter showcasing the taste of cookware ISSUE 57
Now Serving
 

The beginning of fall is less than two weeks away which means football season is here. Football games tend to bring bigger crowds into restaurants and bars, so now is the time to inspect all of your equipment and make sure it’s in tip-top shape. If you do need to replace something, be sure to click here and check out the Gen2 closeout specials we are currently offering. With several different types to choose from, you should be able to find exactly what you’re looking for.

Here’s a fun fact you can share with your friends at your next football gathering: did you know that the total, average play time in a football game is 11 minutes?

Which team are you rooting for? Do you watch college football, or stick to the NFL? Let us know on our Facebook page! While you’re there, be sure to check out our one-day only deals! And if you review a product online, you will be automatically entered into ShortOrder’s monthly giveaway.

Please join us in congratulating this month’s winner: Colin Wood!

And remember to visit our clearance section. We have a wide variety of discontinued, and scratched and dented products that are all covered by the full manufacturer warranty.

In this month’s issue: Using Sports-Related Marketing to Your Advantage, To-Die-for Crock Pot Roast to fix before the big game, and our featured products: a Gen2 Char Broiler, a Hobart Dish Machine, and an APW Cheese Melter.

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

Ann Marie Hillier

Using Sports-Related Marketing to Your Advantage

Make Your Restaurant the Place for Fans to Gather

 

Welcome to the start of football season! Now is the time to attract customers to your restaurant with these great sports-related marketing suggestions featured in the BuzztimeBusiness.com article, Why Sports-Related Marketing is a Must for Your Bar or Restaurant.

1. It’s year-roundRegardless of what time of year it is, there’s almost always a sporting event of some type on television. If you go the extra step and choose to show a pay-per-view event, you will attract even more customers that may not want to purchase the event in their own homes.

2. It makes you part of the community If you promote your restaurant as a supportive place for fans to gather after a local high school game, you will gain lots of loyal customers. Or, take it one step further and sponsor a local team!

3. You can attract college fansCollege fans are among some of the most devoted. Entice these loyal fans to watch the game at your restaurant and you can almost guarantee their repeat business week after week. For an added bonus, consider partnering with a local university which will establish your bar or restaurant as the official place to watch the big game.

4. Fans can engage with each otherMake the sports watching experience for your customers interactive by offering sports-themed trivia games during half time.

 

5. There are endless promotion ideasGet creative and think of all the different ways to tie your promotions into the games. Why not offer a discount for every fan that shows up in a jersey? Or, if the local team scores a certain number of points, free appetizers for everyone!

Featured Products
Gen2 Char Broiler
GEN2-RB-36C-NAT
6 Burner, 230 lbs.
$1,010 delivered
Hobart Dish Machine
LT1-1
37 Racks/Hour
$4,643.00 delivered
APW Cheese Melter
CMC-24-208/1
Electric, Countertop
$1,628.00 delivered
Click for more info! Click for more info! Click for more info!

Featured Recipe
To-Die-for Crock Pot Roast
Serve up this recipe from food.com at your next football party!
Yield: 8 Servings

Ingredients:

  • 1 (4-5 lb) Beef Roast
  • 1 Package Brown Gravy Mix
  • 1 Package Dried Italian Salad Dressing Mix
  • 1 Package Ranch Dressing Mix
  • 1/2 Cup Water

Directions:

  1. Place beef roast in crock pot.
  2. Mix the dried mixes together in a bowl and sprinkle over the roast.
  3. Pour the water around the roast.
  4. Cook on low for 7-9 hours.
Short Order
Frymaster
Vulcan
Manitowoc
Beverage-Air
Globe

Into the Fryers: The Designer Doughnut Trend

Friday, September 13th, 2013

It all started with the Cronut.

Well, perhaps not, but it certainly exploded after the Cronut. Pastry-hawkers the world over have been heating up their fryers to participate in a deep-fried, sugar-glazed fad: the designer doughnut trend.

The Cronut is a cross between a croissant and a doughnut, and it is just as delicious as it sounds. Dominique Ansel Bakery in New York launched the Cronut on May 10, 2013, and it has since exploded into viral fame and become a much-imitated favorite. However, the Cronut was not the first to use fryers to put a high-end spin on America’s favorite deep-fried breakfast food. Places like Voodoo Doughnut in Portland, Oregon have been making unusual doughnuts since the early 2000s, and Psycho Donuts in Campbell, California has been in operation since 2009. Today, doughnut purveyors of all kinds are producing gourmet glazed goodness from their fryers. Designer doughnuts are showing up in all segments of the restaurant industry, from fine dining to fast food. In fact, according to Datassential’s MenusTrends data, doughnuts are now on 4% of all restaurant menus, a 27% increase since 2008.

Dunkin’ Donuts is just one of the many establishments capitalizating on the designer doughnut fad. Dunkin’, which seasonally offers pumpkin-flavored doughnuts, is adding a new one to its fryers this fall: a pumpkin pie doughnut filled with buttercream, topped with white icing and graham cracker topping. Likewise, Gourdough’s, a food truck in Austin, Texas that opened in late 2009 that serves up artisan dessert doughnuts from its fryers, expanded its options earlier this year by opening a brick-and-mortar restaurant with a menu full of savory doughnut dishes like chicken and doughnut hole dumplings, donut burgers, and salads that come served with a “piping hot garlic doughnut”.  And Earth + Ocean Food and Drink in Mt. Prospect, Illinois, which opened in February of this year, features Portuguese doughnuts (“malsadas”).

What do you think of the designer doughnut trend? Have you used your restaurant’s fryers or commercial restaurant equipment to create artisan spins on old fast food favorites? Connect with ShortOrder on Twitter and Facebook and tell us! You can also follow us to keep with more restaurant industry trends and tips.

Clean Up Your Restaurant Equipment for National Food Safety Month

Monday, September 9th, 2013

Happy National Food Safety Month, everyone! September 2013 has been designated by the National Restaurant Association as a month to spotlight the awareness of food allergens, which can help restaurants that are concerned about keeping their restaurant equipment safe for those with food allergies. National Food Safety Month was created in 1994 to increase the awareness of the importance of food safety in kitchens everywhere. Previous spotlights have included hygiene and general food handling safety. This month, to get the word out this month about food safety with allergens, the National Restaurant Association has prepared activities and information covering everything from cross-contact to food transportation. To get your staff, students, or family involved, check out the National Food Safety Month website.

Cross-contact was the focus of this week of National Food Safety Month. Cross-contact on restaurant equipment in the kitchen can be a big concern for restaurants that want to be friendly to those with food allergies. Here are some easy things you can do in your kitchen with your restaurant equipment to prevent cross-contamination for customers with food allergies.

• Be careful to use separate restaurant equipment and utensils if you are preparing food for a customer with an allergy.
• If you can’t use separate equipment, clean the preparation surface thoroughly before making a dish for a customer with a food allergy.
• Store foods that could contain allergens in containers separate from other foods.
• Wash and dry hands thoroughly before preparing a dish for a guest with an allergy.
• Designate specific pieces of restaurant equipment (like blenders, for example) as “nut-free” or “dairy-free.” Label it and make sure your staff knows that it’s available for food prep.

What tips do you have for keeping your restaurant equipment safe for people with food allergies? Find ShortOrder on Twitter and Facebook and tell us how you are allergen-conscious in your kitchen.

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