Guide to Buying Certified Restaurant Equipment

Tuesday, May 27th, 2014

certified-equipmentBecause not all restaurant equipment is created equal, it’s important for your equipment to have the right certifications. But which one does your operation need? And what do all those acronyms stand for, anyway? Just FYI, here’s the DL on the NSF, FCE, CE, and more.

California Low Lead Qualified

Products bearing the California Low Lead Qualified certification are compliant with the California low lead law. To be compliant with this law, plumbing materials that convey or dispense water for human consumption are allowed no more than 0.2% lead in solder and flux and 0.25% in wetted surfaces of pipes, pipe fittings, plumbing fittings and fixtures, as determined by a weighted average.

CE (Certified European)

Equipment with the Certified European label complies with the requirements the European commission has for the import and sale of products.

Energy Star® Certification

An Energy Star® certified appliance is backed by the EPA (Environmental Protection Agency) and has been proven to perform as well as or better than a product of its kind that consumes a higher amount of energy. The certification was created in 1992 to encourage the reduction of greenhouse gas emissions. Today all kinds of appliances bear an Energy Star® label, from washing machines to ice makers.

EnerLogic™

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New Technologies Debuting at 2014 National Restaurant Association Show

Monday, May 19th, 2014

Are you attending the National Restaurant Association Show this year? The NRA Show plays host to some of the industry’s top chefs, suppliers, and experts. The 2014 National Restaurant Association Show will be held May 17-20 at McCormick Place in Chicago, Illinois, and will feature educational sessions led by foodservice industry experts, plus more than 2,000 exhibitors. There are expected to be a lot of interesting, innovative products showcased this year. At Short Order, we’re big on having the right tools and restaurant equipment for the job, whether you’re in the kitchen, at the bar, or front-of-house. Here are the places you’ll find kitchen and restaurant technology showcased at the 2014 NRA Show.

The Kitchen Innovations Pavilion – Featuring recipients of the Kitchen Innovations Award, booth #2440 in the South Hall will showcase supplies that are in the business of creating forward-thinking technologies that focus on solve problems innovatively.

The Technology Pavilion – Located in the North Hall, the Tech Pavilion will feature demonstrations and presentations by operators and suppliers. Topics range from restaurant operations efficiency to customer satisfaction.

Keurig’s New BOLT Carafe Brewing System – The coffee brewer manufacturer is set to unveil a new brewing system that makes a 64-oz. carafe of coffee. It was created specifically to cater to QSRs.

Booth #5575: Exploring Technology Industry Trends with Hudson Riehle – Riehle, an NRA executive, will talk about how QSRs can integrate technology to differentiate their businesses and improve customer satisfaction. Visit booth #5575 on Saturday at 2 PM.

Booth #5575: The In-Store Experience – This presentation will outline how technology is changing QSRs and fast casuals. With a look at innovative additions like touch screens, on-table ordering, apps, and revamped POS systems, there are lots of new ways restaurateurs can take advantage of growing technology trends. Visit booth #5575 on Sunday at 2 PM.

Booth #6229: NCR Corporation – This tech company is planning to discuss the ways any restaurant can leverage new technology to its advantage. NCR will be showcasing some of its solutions including software, hardware, and services geared toward the areas of quick service & fast casual, table service, mobility, back-office, and innovation.

Are you at the NRA Show? What are you looking forward to the most? Let us know by finding Short Order on Twitter or Facebook!

 

4 Things to Know Before Buying a Restaurant Work Table

Monday, May 12th, 2014

Eagle-Work-Table-T2424B-BSWhat, oh what, is a work table good for? Restaurant work tables quite literally support the kitchen’s operations, serving as surfaces for food preparation as well as storage for equipment and cookware. If you’re in the market for a new work table, don’t just buy any old stainless steel standard. Know these 4 things before you choose a restaurant work table for your kitchen.

1. What types of restaurant work tables are there?

Commercial work tables are available with risers or backsplash, or without. You should get a table with a backsplash if your worktable will be up against a wall. The backsplash acts as a barrier that prevents food or liquids from spilling between the wall and the table. Most work tables have undershelving, often adjustable in height, which is ideal for restaurant equipment storage.

2. What size work table should I get?

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Drink Trends in 2014: What’s New at the Bar So Far?

Monday, May 5th, 2014

drinks-trendsAlright, What’s Cooking readers. Let’s take a break from the blender tongue-twisters and bad range jokes and get businesslike about what’s being served at the bar. Last time we checked in, 2014 drink trend forecasts were predicting that premium alcohols, spices, infusions, cider, on-tap drinks, and mixed drinks featuring different types of alcohol would be popular this year, all with a heavy emphasis on the millennial demographic. How are the predictions measuring up so far? New drink trend results are in, so fire up your blenders and have your cocktail shakers at the ready. Here’s what’s going on right now behind the bar.

Savor(y) the Flavor

Restaurant research giant Technomic is reporting that savory drinks are stronger than ever—and we mean that both figuratively and literally. Micheladas are cropping up on menus nationwide and Bloody Marys are showing an 8.7% increase in menu incidences. Plus, the 3 fastest-growing flavors year-over-year in specialty drinks are chipotle, bacon, and Cajun. Likewise, an interesting savory trend in drinks is popping up due to a lime shortage. Vinegar is the “it” ingredient in cocktails according to David Flaherty for Nation’s Restaurant News. Vinegar is being used as an acid component in place of lime or lemon, an (more…)

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