A Day with Pumpkin Puree

Tuesday, October 20th, 2015

It’s that pumpkin-carving time of year and that leaves the question: What do you do with all of those pumpkin leftovers? We’ve scoured the internet and have found some delicious recipes that use pumpkin puree. Here are the ones that sounded the best to us:


Pumpkin Pancakes


Recipe from MarthaStewart.com

We’ve all had pancakes, from buttermilk to blueberry, who doesn’t love a delicious pancake for breakfast? These hot-cakes sound especially good because they’re mixed with pumpkin, cinnamon and nutmeg. Fall in a pancake? Yes, please! (more…)

How to Deep Fry a Turkey

Tuesday, 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.)


Our Favorite Thanksgiving Recipes

Tuesday, 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: (more…)

Now Serving – August 2014: Better Guest Engagement Boosts Repeat Visits

Wednesday, September 3rd, 2014


AUGUST 2014 A monthly newsletter showcasing the taste of cookware ISSUE 68
Now Serving

The days are getting shorter and school’s about to start which means we’re nearing the end of summer! Now is a great time to complete an inventory of all of your equipment and replace any items that are worn or damaged. Be sure to click here and browse the wide variety of equipment that ShortOrder.com has to choose from.

The month of August brings an abundance of fresh produce. What are some of your favorite fruits and veggies? 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 Short Order’s monthly giveaway. Please join us in congratulating this month’s winner: David Luongo!
Don’t forget to check out our clearance section. We have a large variety of discontinued, and scratched and dented products that are all covered by the full manufacturer warranty.

In this month’s issue: Better Guest Engagement Boosts Repeat Visits, a refreshing and healthy recipe for a Spinach-Honeydew Cooler, and our featured products: a Bev-Air Standard Top Sandwich Prep Refrigerated Counter , an Eagle Blender Station, and a Turbo Air Direct Draw Systems Kegerator.

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

Ann Marie Hillier

Better Guest Engagement Boosts Repeat Visits

Why the Employee/Guest Relationship is so Valuable

According to multiple recent studies, restaurant employees who make personal connections with their guests have the largest impact and are much more likely to receive positive feedback scores and recommendations. Jason Q. Freed explains why the employee/guest relationship plays such a crucial role in gaining repeat business in his article, “Better Guest Engagement Boosts Repeat Visits.”

According to a recent Goodsnitch analysis of customer feedback, customers were 57% more likely to recommend a restaurant if they also identified a specific employee for recognition. Rob Pace, founder of Goodsnitch said, “Our data shows that a key driver of patron recommendations is when a customer connects with a specific employee.”

Additionally, recent research done by Deloitte shows that customers are more likely to return to certain restaurants on multiple occasions based solely on the relationships they have built with that restaurant and its staff. This will ultimately lead to word-of-mouth suggestions which has been proven to be one of the most influential marketing forces for any type of business.

Further studies have revealed that employees are often pleased to hear that they have been recognized personally by a guest, which causes them to offer an even higher level of service on subsequent visits.

“Connection is thus a two-way street that may also unlock the key to workplace happiness, retention and great service,” a news release from Goodsnitch says.

Featured Products
Bev-Air Standard Top Sandwich Prep Refrigeration
Elite Series, Two-Section
$1,884.00 delivered
Eagle Blender Station
Wet Waste Sink
$605.00 delivered
Turbo Air Direct Draw Systems: Kegerator
3 (1/2) Barrel Capacity
$2,312.00 delivered
Click for more info!
Click for more info!
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Featured Recipe
Spinach-Honeydew Cooler
Check out this healthy recipe from epicurious.com.


  • 1 Bunch Flat-Leaf Spinach
  • 2 Cups Cut-Up Honeydew Melon
  • 1/2 Lemon (Peel and White Pith Removed)
  • 2 Tbsp Lemon Juice (Optional)


  1. Pass 1 bunch flat-leaf spinach, 2 cups cut-up honeydew melon, and 1/2 lemon through a juicer.
  2. Serve over ice.
  3. Add lemon juice to taste.
Short Order

Pros and Cons of Recycling at Your Restaurant

Wednesday, August 20th, 2014

Garbage and Recycling BinsRecycling: we know it’s good for the Earth, and thus by extension for humankind, but is it the right move for your restaurant? The decision isn’t as easy as you might think.

About 3 of 5 American restaurants recycle at least some part of the waste they produce; most of it in the form of plastic and cardboard packaging, or compost. Very rarely are major items such as unusable restaurant equipment, tables and chairs, or other durable goods recycled, even if they could be.

Right now, the most significant predictor of whether or not a given restaurant recycles is the quality of their municipal recycling program. But even in places where the program is excellent, there are several reasons a restaurant may decide against it.


Houston, We Have Contact: How to Clean Food Contact Surfaces

Wednesday, July 2nd, 2014

Short-Order_Chef-CleaningIf there ever was a spotless way to cook and prep food, it would be something along the lines of ‘cooking in outer space.’ You wouldn’t have to worry about any cutting boards to clean or messy paper towels, and all your food would be floating across the cabin of your spacecraft. After all, you never hear astronauts say, “Houston, did you forget to pack the detergent and bleach?” If only we could cook and eat our food like astronauts in space.

Alas, our gravity-bound environment forces us to deal with the food contact surfaces that we use every single day. Bacteria and diseases are more prevalent than ever and proper sanitization and cleaning are vital to keeping a healthy lifestyle. Here are some down-to-Earth steps for keeping your kitchen countertops clean and sanitized.

Step 1:

The first step is to clean and give your surface a good scrub down. This is the hard work such as scraping and wiping down the food- contact surfaces. If any type of raw meat touched the surface in question, grab a pair of rubber gloves to prevent the spread of salmonella or other bacteria and scrub away.  (more…)

Top 5 Desserts for the Holiday Season

Tuesday, November 19th, 2013

Top 5 Desserts for the Holiday SeasonAs we move into the holiday season, we’ve started to notice a shift in dessert menu offerings. They’re starting to reflect the holiday cheer that we love so much. Therefore, we at ShortOrder have put together a list of the top 5 desserts that are a must for your winter holiday menu.

1. Eggnog Cupcakes with Spiced Rum Icing

These cupcakes are a sure-fire way to brighten your customers’ day, and bring them back for more. By offering this unique dessert, you’ll be catering to classic holiday tastes (plus, the cupcake fad is still going strong). (Recipe by BakersRoyale.com)

2. Peppermint Fudge

What’s better than a delicious combination of peppermint and chocolate fudge? This is a great addition to any holiday menu because you can prepare it in the morning and serve it throughout the day. You can’t beat a simple, quick and easy dessert like this. (Recipe by ShugarySweets.com)

3. Peppermint Mocha

Everyone knows that the second winter rolls around, it’s Peppermint Mocha time. All you need is a great commercial espresso machine, a few key ingredients, and you’ll have everyone coming by your restaurant for their daily dose of caffeine. (Recipe by momadvice.com)

4. Pumpkin Pie Fudge with Salted Dark Chocolate Ganache

Anything that is pumpkin-flavored is sure to be a hit during the holidays. So why not add a little pumpkin to the holiday menu? This recipe is simple, yet delicious, featuring an unlikely combination of ingredients that will satiate customers’ holiday tastes. As long as you have one of our commercial ovens and a refrigerator, you’ll be set to make this delicious winter holiday treat. (Recipe by rookno17.com)

5. Pumpkin Pie

There is no better classic holiday dessert than pumpkin. This classic holiday dessert is a great item to have because you have a lot of room to play with the recipe. Customize it however you see fit so that your dessert stands out from the rest. (Recipe by leitesculinaria.com)

Finally, don’t forget to update your appliances this holiday season! You wouldn’t want one of your commercial kitchen appliances breaking down in the middle of this busy season. For equipment from some of the top brands that delivers dependable performance, check out ShortOrder’s selection of commercial restaurant equipment.

Happy holiday cooking from all of us at ShortOrder!

Your Guide to Achieving an FDA-Approved Gluten-Free Menu

Monday, October 28th, 2013

A short couple of months ago on August 5th and after quite a few years of consideration, the FDA released new regulations and a uniform standard for the term “gluten-free”. The truth is that even the best commercial restaurant equipment may not ensure that your food remains gluten-free. These regulations couldn’t have come at a better time, as restaurants offering gluten-free menus are popular and on the rise. So if you’re ready to stock up on restaurant equipment great for going gluten-free, it’s probably time to get familiar with the new rules.

In summary, the FDA defines anything termed as “gluten-free” must be “inherently gluten-free and does not contain 1) a gluten-containing grain, 2) a gluten-containing grain that has not been processed to remove gluten [ex. Wheat flour], or 3) a gluten-containing grain that has been processed to remove gluten [ex. Wheat starch], if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food. Also, any unavoidable presence of gluten in the food must be less than 20 ppm.)

The last bit there about not containing more than 20 ppm gluten is the key here – being the globally agreed amount of gluten among researchers that should not cause adverse effects in people affected by celiac disease. It sounds slightly daunting, and you may find yourself questioning which piece of restaurant equipment even measures in “ppm”, but by following some simple steps you’ll be able to find yourself easily adhering to the FDA’s new guidelines by August 5, 2014.

1. Avoid cross contamination! This may seem obvious, but many don’t realize the ease with which gluten-free items may come into contact with items with gluten in them. Research evidence suggests that the tiniest speck of gluten can be transferred through contaminated utensils, restaurant equipment, deep fryers, etc. Just be mindful and thorough when handling your restaurant equipment if you plan to offer a truly “gluten-free” menu.

2. Thoroughly analyze all menu items to meet the gluten-free criteria. Even if you keep your restaurant equipment as clean and gluten-free as can be, it won’t amount to much if you haven’t made sure that your ingredients are positively “gluten-free” by FDA standards. There are many resources such as registered dieticians that will not only help you analyze your current menu, but also help you to build a tasty gluten-free menu.

3. Get commitment from and train management and all staff. A vital aspect of offering a gluten-free menu to your guests is ensuring that the entire restaurant staff is on the same page as far as handling restaurant equipment and storing, preparing, or serving gluten-free items. It is recommended that restaurants achieve this by having management and both front and back of house staff attend training programs such as the GREAT Kitchens Course (Gluten-free Resource Education Awareness Training). A committed and well-educated staff on the proper handling of food and restaurant equipment will make certain that guests can maintain trust and loyalty in your establishment.

4. Implement specific protocols and monitor adherence to procedure. You’ve gone through the trouble of analyzing your menu and training your entire staff to the intricacies of serving gluten-free items – it is now time to put that top-quality commercial restaurant equipment to good use by implementing very specific rules, so that everyone knows what the correct protocol is every step of the way. In addition to this, keep a keen eye and monitor the way the new rules are being executed, as your staff makes the proper adjustments and puts their training to use.

Is your restaurant thinking of offering a gluten-free menu or looking for commercial restaurant equipment great for cooking gluten-free? Let ShortOrder know via Twitter or Facebook!


Now Serving – Farewell to Tylee, Customer Service Tips and a Dip

Friday, August 17th, 2012
August 2012 A monthly newsletter showcasing the taste of cookware ISSUE 44
Now Serving

It’s already August and summer is coming to a close. Kids are headed back to school soon, and it’s time for a new school year and a new beginning. It’s on that note that I would like to let you all know that my last day with ShortOrder is going to be August 15th. I have really enjoyed getting to know you all over the past (almost 7!!!) years and have had a blast working with the best co-workers a gal could ask for.

 I am turning my precious newsletter over to Meghan Jarrell – Don’t worry, you’ll be in good hands! Meghan has been with ShortOrder for almost a year and she knows her stuff, not to mention she’s a social butterfly – she’s a perfect fit!

 Take some time to welcome Meghan on our Facebook wall – and check back often for special one-day only deals!

 If you miss the Facebook promotions, there’s another way to save on your next purchase. Go to Shortorder.com and submit a product review! We’re giving away a $50 ShortOrder.com Gift Card to one reviewer per month. Join me in congratulating this month’s winner: Larry Young!

 Don’t miss the clearance section, full of scratch and dent and discontinued inventory! These products have only minor physical imperfections and are protected by the full manufacturer warranty. Clearance inventory changes often so check our clearance section for the best deals.

 In this issue: Redefining Customer Service, a recipe for a tasty tomatillo and avocado dip and our Featured Items: a Kolpak walk-in cooler, dry storage shelving, and a Gen2 fryer.

 Remember, this newsletter is for you and if there is anything you’d like to know more about – give us a shout! We’d love to hear from you.

Tylee Van Waes

Redefining Customer Service

Forget about making the customer happy!

Let’s face it, no matter what type of business you are in, everyone has a client or customer that they are trying to keep happy. There are a variety of ways that this has been measured over the years. It has ranged from measuring their level of satisfaction, to the customer’s loyalty to the brand, to their engagement, and even by asking if they would be willing to recommend the company to a friend. All of these different measurements, in the end, are to establish if your customer is happy.  


According to a recent article from Tom Rieger, he has found that making a customer happy is not necessarily the way to go. He claims that what is most  important is that your customer feels like they were treated with dignity. Your front-line customer service representatives are put in a tough spot if their main objective is to always make the customer happy. That would mean that they are always saying, “yes” to please the customer, but in turn, they could be breaking company policies.


What if we shift our thinking about our customer service from making them happy, to making sure that they are treated with dignity and respect? Rieger worked with Dr. Sabrina Pagano studying moral emotions, perceived justice and the concept of dignity and found that:

  •  People feel moral outrage when their dignity is violated, which also causes them to want to get back at whomever has wronged them.
  • People are more open to comply with decisions and outcomes, even if it is not in their favor, when they are treated in a just and fair manner.
  • The range of emotions connected to dignity vary from self-worth and elevation, all the way to embarrassment, shame, and disgust on the other end of the spectrum.

This revolutionizes the way we look at customer service. We should focus on how the customer is treated during the process, not just on giving them what they want to make them happy. If they feel like they were treated fairly and that their dignity was upheld, they are more likely to accept the outcome of the situation, even if it is not in their favor. Think about what you can change today, to start focusing on the dignity of your customers or clients, and not as much on making them happy. This is a paradigm shift, but in the end, could really grow your business.

Featured Products
Kolpak P7
Dry Storage Shelving
Gen 2 Fryer
Kolpak Walk-In Cooler
6×8 Walk-In Cooler
$5,035.00 delivered
 Dry Storage Shelving
60″W x 74″H x 18″D
$151.00 delivered
Gen 2 Fryer
70 lb. SS tank fryer
$1,265.93 delivered
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Featured RecipeTomatillo and Avocado Dip
In the spirit of upcoming football check out this dip from realsimple.com 

Yield: 8 Servings (2 cups)


  • 4 med. tomatillos, husked & quartered  
  • 1 avocado, pitted & peeled
  • 1 jalapeno pepper, chopped 
  • 1/2 cup fresh cilantro sprigs 
  • 1/4 white onion, chopped 
  • 2 tablespoons lime juice 
  • kosher salt & black pepper 
  • blue corn tortilla chips, for serving


  1. In a food processor, combine the tomatillos, avocado, jalapeno, cilantro, onion, and lime juice, pulse until it is the texture of relish.
  2. Season with 1 tsp salt & 1/4 tsp black pepper
  3. Serve with the tortilla chips  
Avocado Dip
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Cheese Melters: A Little Bit on the Cheesy Side

Wednesday, September 28th, 2011

At Short Order, we like to inject a bit of entertainment into our information each week to help highlight our fabulous selection of restaurant equipment. In keeping with that motto, this week we intend to get a little cheesy in telling you all about our variety of cheese melters. Whether your restaurant is serving elegantly topped baked potatoes, cheese fries, nachos, or any other divinely delicious dish you’ll want your cheese to follow the rules of cheese melting and not a become pile of sticky disarray.

Cheese melting can become a challenging discipline without the aid of tools such as a cheese melter. Extreme temperatures and too much time under heat can transform cheese into a stringy mess. When you have multiple orders requiring a cheesy topping, managing the melting process can become woefully inefficient. Cheese melting equipment such as the reliable APW Cheese Melter CMC-24 help getting the texture and consistency of melted cheese just right for foodstuffs such as famous grilled cheese sandwiches to a delectable fondue. Design features for the CMC-24 include a four shelf height “microswitch”, solid-state controls, instant “on/off” top quartz elements and a fan-cooled electrical compartment.

Our Cheese Melters also come in many sizes, such as the 50” wide, countertop Vulcan Cheese Melter 1048C-208/1 to the 36” wide APW Cheese Melter CMC-36. Many melters can be configured as counter mount, wall mount or pass through, making them unobtrusive yet easily accessible depending on the needs of your establishment.

Whether you want stringy, stretchy Mozzarella for that pizza pie or a viscous pour over a baked potato, cheese melters are the perfect fit to help you avoid digging through pages of instructions on how to melt cheese. Of course, we also have everything you would need for your restaurant to cook, clean, and do just about anything easily and efficiently.

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