How to Be a Kid-Friendly Restaurant

Monday, January 20th, 2014

How to Be a Kid-Friendly RestaurantWith the trend of “healthy eating” on the rise, restaurants are being forced to reconsider their kids’ menus. According to a study by the NPD Group, parents are taking their kids out to eat less and less – meaning restaurants need to revise their game plans and become even more kid-friendly in order to retain customers with families. As picky and fussy as kids may be, they (and their parents) are a very important portion of restaurant patrons and can be a great source of revenue for restaurants seeking to be family-friendly. Luckily, developing a kid-friendly restaurant environment doesn’t require an overhaul of your restaurant equipment. All you need is a little preparation and proactivity:

1. Be Prepared

Before you examine your kids’ menu recipes, make sure that your restaurant facility is well-equipped to feed and entertain multiple families with children. High chairs and booster seats will come in handy for all ages of children who have a tough time sitting still. Be sure to clean and sanitize the high chairs and booster seats every evening, as we all know too well the ensuing disasters when dealing with children and finger foods.

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Now Serving – November 2013 – The Changing Face of the Children’s Menu

Tuesday, November 5th, 2013

 

NOVEMBER 2013 A monthly newsletter showcasing the taste of cookware ISSUE 59
Now Serving

Thanksgiving is almost here. Is all of your equipment in tip-top shape, ready for the busiest time of the year? If you do need to order a new piece of equipment, 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.

Speaking of Thanksgiving, did you know the average weight of a turkey purchased for Thanksgiving dinner is 15 pounds? With that big of a turkey, there are sure to be lots of leftover. What’s your favorite way to serve up leftover turkey? 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: Nathan Robinson!

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: The Changing Face of the Children’s Menu, Pineapple Shrimp in Endive Leaves as a light and refreshing no-cook appetizer, and our featured products: a Gen2 Fryer, a Stoelting Soft Serve Machine, and a Luxor Utility Cart.

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

Ann Marie Hillier

The Changing Face of the Children’s Menu

Bring in More Business with an Updated Kid’s Menu

 

Nicole Granese discusses the strong influence today’s children have on where parents choose to dine out in her article, “Want Fries With That? Kids Say ‘No Thanks’ To Boring Kid’s Menus.” She also lists four things restaurants need to focus on on in order to create a kid- and parent-approved experience:

1. Better-for-You OptionsMore attention is being paid to the childhood obesity epidemic than ever before. Consequently, kids are being taught the importance of making healthy eating choices in schools across the country. 80% of 5-11 year olds surveyed by KidSay agreed that healthy eating is considered to be cool. Why not attract more customers with healthier options that both the kids and parents will approve of?

2. Larger SelectionAlthough the traditional fare of chicken fingers, mac and cheese, and grilled cheese still dominate most kid’s menus, it has been proven that at least 41% of parents prefer a larger variety of both entrees and beverages for their children to choose from. And if the extra options are nutritious, even better.

3. More Sophisticated FlavorsToday’s kids are seeking more sophisticated and exotic flavors than before. Chef’s throughout the country have an increased focus on developing recipes for kids that expand their palettes. Another common trend is to take traditionally “adult” dishes and transform them into kid-friendly options as well.

4. More Entertaining Dining ExperienceIn the past, children have wanted to order off of the kid’s menu for the toy. In recent years, both parents and kids have started to recognize that the majority of those toys are junk, and would instead prefer to receive some type of free activity. This can be achieved by providing free online content, game apps, or even expanding the kid’s menu to contain more activities.

Featured Products
Gen2 Fryer
GEN2-F5-NAT
70lb Capacity
$1,180.00 delivered
Stoelting Soft Serve Machine
E111-37
13.6 Quart Hopper
$6,654.00 delivered
Luxor Utility Cart
L100S3
Stainless Steel, 3 Shelves
$139.00 delivered
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Featured Recipe
Pineapple Shrimp in Endive Leaves
Check out this no-cook appetizer from wholefoodsmarket.com.

Ingredients:

  • 1/2 Lb Cooked, Peeled Shrimp
  • 1 Large Cucumber, Peeled, Seeded and Diced
  • 2 1/2 Cups Diced Pineapple
  • 1/4 Cup Chopped Cilantro
  • 3 Tbsp Lime Juice
  • 3 Heads Belgian Endive

Directions:

  1. Chop shrimp and place into a large bowl.
  2. Add cucumber, pineapple, cilantro, and lime juice and stir to combine.
  3. Separate endives into individual leaves and arrange on a serving platter.
  4. Spoon approximately 2 tablespoons of shrimp mixture into each endive leaf and serve.
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