Best Equipment for Small Restaurant Kitchens

Tuesday, February 21st, 2017

Of the many difficulties involved in running a successful restaurant, overcoming the problems of a small kitchen is one of the most challenging. Not only does your staff have to navigate tight quarters without bumping into appliances and each other, but you have very limited space in which to fit all of the equipment you

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Celebrate National Dessert Month

Tuesday, October 4th, 2016

October is National Dessert Month and features a number of specialty days sprinkled throughout, including National Angel Food Cake Day (October 10), National Pumpkin Pie Day (October 12), National Chocolate Cupcake Day (October 18), and National Boston Cream Pie Day (October 23). With desserts taking center stage all month long, there’s no better time to

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Attract Guests with (the Right) Outdoor Seating

Thursday, June 23rd, 2016

There’s no question customers love outdoor dining in the spring and summer. In fact, many restaurateurs report that patrons would rather wait for a table on the patio than be seated immediately indoors. So if you’re looking for a proven way to attract even more guests to your establishment this season, follow these tips to

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Get Ready for Summer Drinks

Tuesday, May 17th, 2016

Summer beverage sales have the potential to contribute big bucks to a restaurant’s bottom line. The profit margins for alcoholic and nonalcoholic beverages alike are among the highest in the food service industry, and can provide your establishment with a welcome boost in what might otherwise be a slow season. Check out these great tips

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Protecting Your Investment: Fryer Maintenance

Wednesday, February 24th, 2016

All equipment needs TLC. The “If it ain’t broke, don’t fix it” mindset is really only applicable to prep-tables. Almost everything else in your kitchen needs routine maintenance. Consider the workhorse of many American facilities, the fryer. Fryers are a pretty simple machine. They have targeted jets of flame that heat-up the underside of a

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This Valentine’s Day, Romance Them with Non-Alcoholic Drinks

Tuesday, February 9th, 2016

A simple, and often overlooked, way to increase per-table sales is non-alcoholic beverages. They can quickly add up, leading to a higher check total, which is good for the server and the restaurant! Valentine’s Day is coming up, one of the busiest days of the year for any restaurant. Try these tips to help boost

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Ways to Improve Your Food Business in the New Year

Tuesday, January 12th, 2016

Now that the New Year is officially under way, this is the perfect time to evaluate your restaurant, cafe, food truck, or other food-related business to uncover and shore up weaknesses. Chances are, no matter how well your business did in 2015, there is still room for improvement in a major area such as quality,

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Tips to Help Your Food Truck Survive Winter

Wednesday, December 16th, 2015

According to industry experts, food truck operators can expect revenues to drop off by nearly 50% in winter. That’s a huge decline, especially if the truck is your sole source of income. Does this mean you should put your vehicle into long-term storage and get a different job until warmer weather returns? Maybe not. Try

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Ketchup, it’s Not the #1 Condiment Anymore

Tuesday, May 26th, 2015

No, I’m not kidding. Salsa is now the most popular condiment in the United States, surpassing even ketchup! Is this just an interesting fact or maybe an opportunity in disguise? I think it’s the latter. Let’s face it. Ketchup is just ketchup. That segment of condiment world is owned by two primary brands. You have

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Dude, Chill! How Choose Refrigeration For Your Food

Tuesday, February 3rd, 2015

Having a refrigerator or freezer in your facility might not be enough. Commercial foodservice regulations are so strict that those units must maintain very tight temperature tolerances to safely store food. Food storage temperatures can affect many aspects of the product being stored. Nutrient content, appearance, taste and safety can all be compromised if the

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Brand Spotlight: Vulcan Restaurant Equipment

Tuesday, October 21st, 2014

Vulcan restaurant equipment started way back in 1890 with the formation of the Vulcan Gas Heating Company. For nearly 125 years, and through a few incarnations, the name Vulcan has been synonymous with quality heating and cooking equipment. Today a part of the ITW Food Equipment Group, Vulcan continues to expand its product line through

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Time to Buy a New Ice Machine? What to Look for

Tuesday, September 30th, 2014

Ice machines are one of the ‘grunts’ of the kitchen, constantly in use and long-suffering. It is easy to just keeping using yours until it breaks down and you have to buy a new one. But how do you deal with the sudden lack of ice? Is there a better way to handle the switch?

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The FDA Food Code and Your Restaurant: What You Need to Know

Thursday, July 31st, 2014

There are a lot of rules in the 2013 Updated Food Code published by the FDA. Most of them are commonsense rules, but there are some very important bits that every restaurateur should know for fostering a safe work environment, safe storage and handling, cleaning restaurant equipment and much more. The HACCP The FDA strongly

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How to Save Space in a Restaurant Kitchen

Tuesday, July 22nd, 2014

Think all professional kitchens looks like the spaces on Iron Chef? Think again. In reality, the fact is that professional kitchens are often small and cramped; hardly the conditions you see on TV. What’s more, there are two types of restaurant kitchens: those that run like well-oiled machines, and those that are chaotic and messy.

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Guide to Buying Certified Restaurant Equipment

Tuesday, May 27th, 2014

Because 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

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

Monday, December 30th, 2013

If 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

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

Monday, December 23rd, 2013

A 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

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Undercounter Glass Washers: The Busy Kitchen’s Secret Weapon

Friday, October 11th, 2013

This week at ShortOrder, we’d like to spotlight undercounter glass washers in keeping with the “undercounter” theme (see last week’s undercounter ice machine post), Although undercounter glass washers may be rather under-celebrated in the world of commercial restaurant equipment, the fact is that they’re an extremely useful asset in a kitchen or behind a bar.

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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

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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

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Fast Casual Pizza: What’s Next for Commercial Restaurant Equipment

Friday, August 30th, 2013

The fast casual restaurant is on the rise, cooking up a frenzied variety of foods on eateries’ commercial restaurant equipment to great financial success. According to the NPD Group, the number of fast casual chain restaurant units increased by 7% from last year’s spring census, and visits to those units increased by 9% during the

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Restaurant Success in the City: Urban Franchising Tips

Monday, August 5th, 2013

If you’re franchising your restaurant in an urban area, you’re going to need more than quality restaurant equipment to make it work. While, yes, your focus should always be on turning out a quality product and providing excellent service, setting up a franchise location in an urban environment comes with a special set of challenges.

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How to Improve Your Restaurant’s Website for Better Business

Monday, July 22nd, 2013

Want to keep your kitchens and your restaurant equipment busy? If your restaurant is not online yet, you’re probably missing out on a big opportunity to improve business for your restaurant. Equipment and quality service aren’t the only things it takes to keep customers coming back. Being able to locate your restaurant online is a

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How to Make Your Menu Healthier with Restaurant Equipment

Friday, June 21st, 2013

We all know that top restaurant equipment can supply your menus with healthy food choices. Whether you’re using blenders for smoothies or commercial steamers to cook your food to perfection, restaurant equipment helps you serve it up to your customers. But it can be tough to compete in a world of fast food and deep

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How to Save Energy in the Kitchen with Commercial Restaurant Equipment and More

Thursday, June 6th, 2013

Are you looking for ways to cut down on your energy bills? There are some simple things you can do to reduce your bills using the right commercial restaurant equipment, employing better day-to-day habits, and more. This week, What’s Cooking has compiled a quick list of ways to save energy in your kitchen. Read on

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How to Take Food Inventory Faster

Friday, May 31st, 2013

When it comes to efficiency in the kitchen, organization is a must. From commercial restaurant equipment to your walk-in freezer, keeping things tidy is imperative for keeping a kitchen running successfully. Part of this imperative includes taking food inventory. Taking inventory helps you calculate your food cost, and evaluate your spending and day-to-day operations to

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What’s New in the Beverage Business: Using Trends and Commercial Restaurant Equipment to Succeed

Friday, May 24th, 2013

If you’ve been keeping up with What’s Cooking, you know we’ve recently been looking at how you can utilize commercial restaurant equipment to increase the quality of your restaurant’s beverage menu and level of operation. We’ve examined ways to make the most of your bar equipment for serving craft beer, ice machines for updating your

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Be a Sustainable Business! Use Restaurant Equipment and More

Friday, May 3rd, 2013

At ShortOrder, we’re always looking for new ways to help the enhanced professional kitchen make the most of its restaurant equipment. This week, we’ve got some great steps your restaurant can take to become a sustainable business. Making a greater effort toward sustainability has many benefits. According to the National Restaurant Association’s president and CEO,

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SoundOff – Convection Ovens

Monday, April 29th, 2013

Convection Ovens April 2013     We are highlighting convection ovens this month. They cook faster and more evenly than a standard, conventional oven by moving heated air across the food. There is a fan mounted in the oven wall that forces the heated air around the cabinet and pushes the cold air out of

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Warm Ovens and Home-Baked Holiday Treats

Thursday, December 20th, 2012

Last week we brought you some delicious winter drinks, but now we’d like to turn our attention the baked goods of the holidays.  Our ovens are chock-full of holiday treats.  As you know, catering to the holidays is an important part of standing out as a business.  Baked good fresh out of your ovens signal

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4 Winter Drinks to Simmer on Your Ranges

Friday, December 14th, 2012

Having winter drinks on our ranges at home is one of the best things about wintertime, and it’s no different in restaurants.  As kids we enjoyed seeing how many miniature marshmallows we could fit into a mug of hot cocoa.  We sipped at non-alcoholic eggnog, then wondered why anyone would want to sip at eggnog. 

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Holiday Safety Tips for Gen2 Ranges and More

Thursday, November 29th, 2012

The holidays are a busy time of year, and in such a fast-paced environment, chaos in the kitchen can lead to accidents.  While quality kitchen equipment like Gen2 Ranges can help you create delicious holiday meals with the best technology, be sure to remain diligent about kitchen safety. Prevent Burns With any range or stove,

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SoundOff – Slicers

Friday, November 23rd, 2012

Slicers November 2012 The holidays are here. It is during this time of year that most families gather together and share a meal or two. It seems that most of the meals involve some form of meat, be it turkey or ham or something else. Therefore, this month we are highlighting slicers. We carry over

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The Most Efficient Way to Use Your Gen2 Griddles

Thursday, October 18th, 2012

Here at Short Order, we take our products and the quality of the food they help make very seriously. Not only do we want to provide you the very best in restaurant equipment, but we also want to make sure you can get the best results for whatever it is you’re preparing. Take our extensive

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Gen2 Ranges: Not for Small Potatoes

Thursday, August 30th, 2012

Everything about Gen2 ranges says the sky’s the limit with these magnificent workhorses. Beautifully designed for efficiency, power and reliability, Gen2 ranges have not only earned our 5 star rating and our Editors Choice Award, but they were also voted Best in Class by Food Service Equipment Supplies Magazine. And it’s no wonder. Let’s look

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Gen2 Fryers: Reliability at Its Best!

Thursday, August 16th, 2012

Durable, safe and easy to clean, Gen2 fryers are the top choice of restaurant owners across the country. Crispy golden french fries wrapped in paper. Crunchy fried shrimp dipped in tart cocktail sauce. Soft bits of dough fried to perfection and covered in powdered sugar. Doughnuts, fry bread, fried fish, fried chicken–these are the items

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Gen2 Griddles Take the Johnny Cake

Thursday, August 2nd, 2012

Relatively new to the restaurant equipment market, Gen2 Griddles are (true to their name) the next generation of high-performance griddles. Griddles have a special place in the history of American food. In the homes of farmers from the northeast to the deep south; from the pioneer homesteads to the gold mining towns out West; griddles

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Going Steady With Scotsman Ice Machines

Friday, July 6th, 2012

There’s something to be said for consistency. Your customers rely on it, and so do you. Consistency is what makes your dishes famous and your customers coming back for more. Consistency is what allows you to turn on the stove and expect the flame to ignite every time. While we tend to overlook the simplicity

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Precision and Performance: The Stuff of Childhood Dreams

Wednesday, April 25th, 2012

If you visited the grocery store as a child, chances are you’ll remember standing at the deli counter, watching the butcher load a block of yellow cheese or a juicy slab of ham onto the large slicer. You were mesmerized as the perfectly thin slices of meat or cheese fell off of the blade in

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Chillax With Beverage-Air Refrigerators

Wednesday, April 11th, 2012

Chillax /chi-laks/ verb. 1. To chill and relax simultaneously. 2. To loosen or reduce the level of stress by employing a more relaxed and groovy outlook. The stress of running a restaurant can really heat things up. Between the constant demand for high-quality service, the endless negotiations for space and ingredients, and the overall stress of having

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Luxor
Luxor
Nemco
Nemco
Vulcan
Vulcan Ranges
Scotsman
Scotsman Ice Machines

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PRODUCT CATEGORIES

Reach In Refrigeration

Reach In Refrigeration

Standard Top Sandwich Prep Refrigeration

Standard Top Sandwich Prep Refrigeration

Mega Top Sandwich Prep Refrigeration

Mega Top Sandwich Prep Refrigeration

Pizza Prep Tables and Stations

Pizza Prep Tables and Stations

Undercounter Refrigeration

Undercounter Refrigeration

Walk-In Coolers

Walk-In Coolers

Walk-In Freezers

Walk-In Freezers

Worktop Refrigeration

Worktop Refrigeration

Chef Base Refrigeration

Chef Base Refrigeration

Display Refrigeration

Display Refrigeration

Ice Cream Freezers and Spot Freezers

Ice Cream Freezers and Spot Freezers

Milk Coolers

Milk Coolers

Drop-In Cold Food Unit

Drop-In Cold Food Unit

Ice Cream Dipping Cabinets

Ice Cream Dipping Cabinets

Whip Cream Dispensers

Whip Cream Dispensers

Batch Freezers

Batch Freezers

Soft Serve Machines

Soft Serve Machines

Ranges

Ranges

Ovens

Ovens

Fryers

Fryers

Fryer Filters

Fryer Filters

Char Broilers

Char Broilers

Griddles

Griddles

Commercial Microwave Ovens

Commercial Microwave Ovens

Hot Plates

Hot Plates

Sandwich Grills

Sandwich Grills

Stock Pot Ranges

Stock Pot Ranges

Commercial Toasters

Commercial Toasters

Commercial Steamers

Commercial Steamers

Fry Dump Stations

Fry Dump Stations

Cheese Melters

Cheese Melters

Braising Pans

Braising Pans

Warmers

Warmers

Salamanders

Salamanders

Combiwave Ovens

Combiwave Ovens

Hot Dog Cookers

Hot Dog Cookers

Slicers

Slicers

Mixers

Mixers

Work Tables

Work Tables

Open Base Work Tables

Open Base Work Tables

Cabinet Base Work Tables

Cabinet Base Work Tables

Equipment Stands

Equipment Stands

Blenders

Blenders

Food Processors

Food Processors

Meat Grinders and Food Grinders

Meat Grinders and Food Grinders

Meat Saws

Meat Saws

Food Cutters

Food Cutters

Pizza Cut & Pack Tables

Pizza Cut & Pack Tables

Ingredient Bins

Ingredient Bins

Dish/ Compartment Sinks

Dish/ Compartment Sinks

Hand Sinks

Hand Sinks

Dish Machines

Dish Machines

Glass Washers

Glass Washers

Garbage Disposals

Garbage Disposals

Mop Sinks

Mop Sinks

Coffee Service

Coffee Service

Hot Beverage Dispenser

Hot Beverage Dispenser

Espresso Machines

Espresso Machines

Frozen Drink Dispenser

Frozen Drink Dispenser

Tea Service

Tea Service

Juice Dispensers

Juice Dispensers

Hot Food Tables

Hot Food Tables

Carving Station

Carving Station

Holding Cabinets

Holding Cabinets

Drop-In Food Wells

Drop-In Food Wells

Countertop Warmers

Countertop Warmers

Heat Lamps

Heat Lamps

Direct Draw Systems: Kegerators

Direct Draw Systems: Kegerators

Deep Well Bottle Coolers

Deep Well Bottle Coolers

Back Bar Storage

Back Bar Storage

Glass Chillers

Glass Chillers

Under Bar Equipment

Under Bar Equipment

Bar Sinks

Bar Sinks

Glass Washers

Glass Washers

Ice Bins and Cocktail Equipment

Ice Bins and Cocktail Equipment

Blenders

Blenders

Blender Stations

Blender Stations

Frozen Drink Dispenser

Frozen Drink Dispenser

Drainboard Glassracks

Drainboard Glassracks

Liquor Displays

Liquor Displays

Microwave Ovens

Microwave Ovens

Blenders

Blenders

Toasters

Toasters

Dry Storage Shelving Kits

Dry Storage Shelving Kits

Utility Carts

Utility Carts

Dunnage Rack

Dunnage Rack

Pan & Tray Racks

Pan & Tray Racks

Pass-Through Shelving

Pass-Through Shelving

Display Shelving

Display Shelving

Commercial restaurant security carts

Security Carts

Keg Racks

Keg Racks