ShortOrder SoundOff – Slicers – December 2013

Monday, December 30th, 2013


December 2013
If you are running a deli or sandwich shop, you will find that a slicer can save you money as well as time. Slicers allow you to produce uniform slices of meat and cheese, and much faster than if you were using just a knife. Before making this purchase, it is important to determine what and how often you will be slicing, how much time you have to dedicate to slicing, and what motor design will best fit your needs.
Your first consideration should be duty-type. Light/standard duty is ideal for slicing deli meats, but is not recommended for slicing cheese. Medium duty can be used to slice cheese for about an hour per day, but is not recommended for frozen products. Heavy duty slicers can be used to cut any amount of any type of meat, cheese, or frozen products.
The next consideration is whether you will most benefit from a manual or automatic slicer. A manual slicer requires someone to manually slide the feeder tray back and forth over the blade. An automatic slicer will automatically slide back and forth, without any supervision needed. Another consideration should be the motor design. Slicer motors are either belt-driven or gear-driven. Gear-driven slicers are more expensive, but will be more reliable and require less maintenance. The belts that drive belt-driven slicers don’t require much maintenance, but they do require regular cleaning. For high volume situations, the gear driven slicer is the best option.
You can shop for slicers here at

Featured: Slicers
Features & Specifications
3 Star


– 40 & 60 Strokes/Minute
– 13″ Diameter Blade


– Automatic, 2-Speed

– 23“W x 25.1″H x 26.7″D
– Warranty: 1 yr. parts & labor


German Knife

4 Star

– Gravity Feed
– 12″ Diameter Blade


– Manual, Gear Driven

25.6″W x 23.6″H x 23.4″D
– Warranty: 1 yr. parts & labor


German Knife
4 Star
– Angle Feed
– 10″ Diameter Blade
– Manual, Light Feed
– 23.7″W x 17.4″H x 18″D
– Warranty: 1 yr. parts & labor


4 Star
– 20 & 60 Strokes/Minute
– 13″ Diameter Blade
– Automatic, 1-Speed
– 28″W x 25″H x 29″D
– Warranty: 1 yr. parts & labor

Quick Service, Full Service, and Fast Casual: What’s the Difference?

Monday, December 30th, 2013

Quick Service, Fast Casual, and Full Service: What’s the DifferenceIf you’re starting a restaurant, you’re facing a lot of decisions that determine how your business will be run. From the concept of your restaurant to the kinds of restaurant equipment you’ll need, there are a lot of factors that determine a restaurant’s success. If you’re not sure what kind of service format would best fit your restaurant, read on for ShortOrder’s breakdown of the types of restaurant service formats.

First, the quick service restaurant, or QSR. Also known as “limited service” restaurants, QSRs are all about fast service and convenience. The price point of the average meal at a QSR is about $5, and the meal might include “combo” options for a better price with additional sides or drinks. QSRs have no table service, have simpler interior décor and ambience, and are often structured with a single service counter and/or a drive-thru. Although food at QSRs is known for being of a lower quality, a trend toward upscale food in QSRs is currently on the rise. Expanded menus with specialty items are becoming popular. Although QSRs can be difficult to manage due to a high turnover rate, they are easier to franchise. Popular restaurant equipment items in a QSR could include Gen2 fryers, Vulcan ranges, and commercial microwave ovens.

Full service restaurants, which can include both casual dining and fine dining, include full table service and a “sit-down” meal with a relatively extensive menu. There is a heavier emphasis on décor and ambience in a full service restaurant. Casual dining is often accompanied by a family-friendly atmosphere and professional but informal service staff. Fine dining has upscale ambience and a professional, knowledgeable wait staff. Casual dining restaurants can attract a wide customer base with better affordability and wide menu selection, but must compete with a wide range of full service restaurants. Fine dining establishments are known for their quality service, food, and wine, but may find it hard to compete with the lower price points of casual dining restaurants, QSRs, and fast casual restaurants in a poor economy.

The fast casual restaurant—a relatively modern term—is sort of a hybrid between quick service and casual dining. Fast casual is all about speed and convenience, but sets a price point between $7 and $10 per meal and aims for better service and higher-quality food. Recently, new fast casual restaurants have become more concept-focused, like the idea of the fast casual pizza restaurant, or fast casual potato dishes. The focus may also be on customizing your food order, so fast casual restaurants often have restaurant equipment like combiwave ovens to produce hot, customized orders quickly. Fast casual restaurants also have a wide customer base. However, like QSRs, fast casual establishments can also experience a lot of turnover.

More Restaurant Equipment and Tips from ShortOrder

Want to keep up with the latest in the restaurant and restaurant equipment industry? Keep reading What’s Cooking, and follow ShortOrder on Twitter and Facebook!


How Food Allergy Training Helps Protect Your Restaurant

Tuesday, December 24th, 2013

Food Allergy Training Helps Protect Your RestaurantWhile most restaurants do not require their employees to be certified food allergen experts, the right knowledge and training for your restaurant’s employees can make a crucial difference in reducing your liability. National Food Safety Month may be over, but safe food handling where it concerns food allergies is a year-round must. Ingredients that are commonly seen in almost every restaurant’s menu – milk, fish, wheat, nuts, shellfish, eggs – can have some uncommonly devastating effects on patrons with certain food allergies. It is estimated that over 15 million Americans are allergic to some of the most common kitchen ingredients, which could very well threaten their lives and your business in an emergency situation.

Fortunately, there are many steps you can take to ensuring that your staff is properly trained and educated about food allergies, so your guests can feel safe eating at your restaurant and your staff will feel comfortable knowing how to safely handle restaurant equipment to prepare allergy-sensitive food. The list of food allergy preparedness to-dos include:


How to Keep Your Commercial Restaurant Equipment and Kitchen Safe and Clean

Monday, December 23rd, 2013

Keeping Commercial Restaurant Equipment and Kitchen Safe and CleanA restaurant’s kitchen can be a hazardous place. It’s a fast-paced environment with all manner of dangerous areas and precision commercial restaurant equipment. Unfortunately, the best commercial restaurant equipment is also the equipment that is kept the sharpest or is able to heat the highest, so you and your kitchen staff need to exercise caution day in and day out in the back of house. Here are some guidelines to evaluate the level of safety and cleanliness in your kitchen so you can be productive and cautious at the same time.

Have a Cleaning and Safety Checklist

Sanitation and safety should the top priorities in the kitchen. Preventing food-borne illnesses and problems that stem from food allergies are major concerns for restaurants, and nipping those problems in the bud with a strict cleanliness policy is a must. Likewise, it is critical that you ensure that the kitchen is a safe environment. Creating a checklist for the end of the day can encourage good habits. A proper safety and cleaning checklist should include items like …


How to Be a Wine Connoisseur

Wednesday, December 18th, 2013

How to Be a Wine ConnoisseurSo, it’s wine o’ clock at your restaurant, and you have no idea what wine to serve your customers. Don’t worry; ShortOrder is here to help. We’ve put together a short four-step plan that will turn you into a wine guru.

1. Develop Your Own Wine Palate
If you have never been one for the taste of wine, we suggest starting out with a modest wine. For example, many white wine-only drinkers who want to try the world of red wine start out with a nice Malbec, because its flavor isn’t as bold as, say, a Merlot or Cabernet. Also, to help you truly experience all of the flavors, we suggest that you make sure to swish each sip around your mouth instead of just throwing it back.


Holiday Tip: Restaurant Gift Cards Gaining Popularity

Monday, December 16th, 2013

Holiday Tip: Restaurant Gift Cards Gaining PopularityBecause there is less time between Thanksgiving and Christmas this year, restaurants are coping with a shorter holiday shopping season, and are looking for ways to make up for missed revenue. Fortunately, it looks like it is prime time to take advantage of the gift card. Overall, more than 80% of shoppers plan to buy at least one gift card during the holidays this year, according to the National Retail Federation’s gift-card spending survey. And as the economy improves, shoppers are moving away from retailer gift cards and willing to buy restaurant gift cards. Both full service and fast casual restaurants are faring well with this trend, with everyone from Olive Garden to Starbucks showing up as top contenders in the top 20 of a survey of most-desired gift cards by the Baltimore-based card-exchange company, GiftCardRescue.

So how can your restaurant capitalize on rise of the gift card? Here’s how to boost your restaurant’s gift card sales.


Now Serving – December 2013 – 5 Best Hires for Boosting Holiday Sales

Tuesday, December 10th, 2013


DECEMBER 2013 A monthly newsletter showcasing the taste of cookware ISSUE 60
Now Serving

The holidays are upon us. How is all of your equipment holding up during this very busy time of year? If you are in the market for a new piece of equipment, be sure to click here and check out the Gen2 closeout specials we are currently offering. With a wide variety of equipment to choose from, you should be able to find just what you’re looking for.

Throughout the winter holiday season, over 1.8 billion candy canes will be made, along with over 150 million chocolate Santas. What’s your favorite holiday treat? Let us know on our Facebook page! While you’re there, make sure you take a look at 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!
Don’t forget to check out 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: 5 Best Hires for Boosting Holiday Sales, Blood Orange-Pomegranate Mimosas for a holiday drink, and our featured products: an Eagle Pizza Cut and Pack Table, a Hobart Mixer, and an InSinkErator Garbage Disposal.

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

Ann Marie Hillier

5 Best Hires for Boosting Holiday Sales

Hiring the Right Type of Workers Can Make All the Difference

For many companies, the holidays represent the busiest time of the year. Consequently, many companies are in need of seasonal workers to keep up with the demand. As Barry Moltz discusses in his article, “5 Best Hires For Boosting Holiday Sales,” hiring the right type of workers is critical for maximizing sales as well as ensuring that customers return in the new year. Read below to learn about the different types of seasonal employees you can hire to best fit your needs.

1. StudentsStudents are a great hire for seasonal jobs that require a large amount of physical activity. And if they are hired when they are 16 or 17, chances are they can come back for several years in a row.

2. MillennialsFor seasonal work that requires quick learning and technical knowledge, millennials are a great hiring choice. It is especially important to tell them about the mission of the business and how they fit into the holiday rush. Although millennials tend to be very efficient workers, do not leave them with nothing to do as they get bored quickly and are used to multitasking.
3. Baby Boomers For seasonal positions that require detail-oriented tasks, consider hiring baby boomers. Not only are they reliable, but they generally come back to work for the same company year after year.

4. Moms and DadsParents who have extra time during the day have become a perfect fit for the holiday workforce. Generally, they have a great work ethic and especially love to work in a business that’s making a difference in the community. The next time you need reliable, seasonal help, try advertising job openings at the local PTA group or community center.


When hiring for a seasonal position that involves a great deal of customer interaction, look no further than retirees. They are very reliable and pleasant to work with because they’re not working just for money, but also to get out and socialize.


Featured Products
Eagle Pizza Cut & Pack Table
Stainless Steel, 72″ Long
$3,426.00 delivered
Hobart Mixer
3 Fixed Speeds
$5,036.00 delivered
InSinkErator Garbage Disposal
1 HP Motor
$1,084.00 delivered
Click for more info! Click for more info! Click for more info!

Featured Recipe
Blood Orange-Pomegranate Mimosas
Check out this festive, holiday drink from


  • 3 Cups Chilled Blood Orange Juice
  • 3 Cups Chilled Pomegranate Juice
  • 1 750ml Bottle Chilled Sparkling Wine
  • 1/2 Cup Pomegranate Seeds


  1. Combine blood orange and pomegranate juices in a pitcher.
  2. Divide among 10 glasses.
  3. Top each with sparkling wine.
  4. Garnish with pomegranate seeds.
Short Order

Food Trend Forecast for 2014: Technomic vs. NRA Predictions

Monday, December 9th, 2013

Food Trend Forecast for 2014: Technomic vs. NRA PredictionsHere at ShortOrder, we like to keep an eye on what’s ahead in the food industry. From new restaurant equipment technology to fast casual trends to the best ways to promote your restaurant, we’re interested in keeping you informed and supplying you with the best restaurant equipment for success.

This week we’re looking at the top trends on the horizon for the upcoming year as brought to you by two major players in informing the food industry. Technomic, a leading food industry consulting and research firm, has put out a list of the top developments expected in 2014 based on data gathered from site visits across the U.S., interviews and surveys of operators, chefs, and consumers, qualitative data from its Digital Resource Library, and quantitative data from its MenuMonitor database. The National Restaurant Association (NRA), a leading business association for the restaurant industry, has also created a list of predictions for 2014. This one was culled from a survey of more than 1,200 members of the American Culinary Federation. The results of these two lists are mixed, with some overlapping trends and some disparities.


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