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 drinks menu, and plenty of other ways to improve the way your restaurant runs. This week at What’s Cooking, we look into the world of drinks once again to focus on ways to make the most of your commercial restaurant equipment by checking out popular beverage trends, innovations from a variety of restaurants, and what’s ahead for the beverage business.

So, why the focus on commercial restaurant equipment? While we admit that we’re a little biased in favor of it, the fact is that a successful kitchen needs the right tools, and quality commercial restaurant equipment can make a huge difference in a restaurant’s success. Staying equipped with the best commercial restaurant equipment brings an enormous advantage to your establishment. A restaurant with top commercial restaurant equipment is able to function more smoothly and efficiently, leading to increased revenue. Investing in quality equipment from the start and caring for it during its lifetime will mean fewer breakdowns that require servicing (which also means more funding), and ultimately results in greater productivity.

Just as important as using quality commercial restaurant equipment, however, is keeping up with, and even anticipating, trends in the restaurant business. The rising popularity of craft beer, the locavore movement, gluten-free menus, and other trends can prove to be advantageous to your business if you use them draw customers. So what’s coming up in the world of beverages? Check out these developments.

Chipotle Tests Freshly-Made Margaritas

Restaurants like Chipotle are finding success through a major menu change that both complements its current menu and brings something totally new to the table. Introducing the Chipotle margarita. At the end of April, the fast-casual Mexican food chain introduced a premium version of their pre-mixed margaritas, which are made with Patrón Silver tequila, Triple Sec, fresh lime and lemon juices, and organic agave nectar. Since their introduction, margaritas (along with pre-existing beer choices) account for 1-2% of Chipotle’s total sales.

Burger King’s Coffee Makeover

Burger King has revamped its coffee choices several times, and its latest round of changes includes new flavors from Seattle’s Best Coffee in the form of 10 new drinks. Burger King’s vice president of global innovation, Eric Hirschhorn, says this drink renovation is a response to consumer trends and customers’ desire for specialty coffee beverages. It is also a response to a growing trend with its competitors, however. By introducing new coffee menu items, it attempts to compete with options available at major chains like McDonald’s and Dunkin’ Donuts.

Beverage Flights on the Rise

Several chains have added beverage flights to their menus, including California Pizza Kitchen and Smokey Bones. Beverage flights are small tastes of a variety of drinks that can be served before, with, or after a meal. CPK offers wine flights, while Smokey Bones offers a flight of craft beers. Beverage flights saw a surge in popularity at the end of 2012, and the trend has continued well into the spring of this year.

More Beverages and Commercial Restaurant Equipment

What beverage trends are you taking advantage of in your restaurant? What do you think is next for the beverage biz and commercial restaurant equipment? Find ShortOrder on Twitter and Facebook and tell us!

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, Dawn Sweeney, “Many restaurant operators have been working on sustainable practices for years, finding it’s good for business by helping attract new guests, boosting communities, and driving savings as operations become more efficient.” With that in mind, read on for our top tips and tools for using your restaurant equipment and turning your business into an environmentally-conscious operation.

Turn off the Lights

Not all night, of course, but it’s a good idea to be mindful of when you have all of the lights on in your restaurant. Equipment in your kitchen uses plenty of energy, so why not save a little on the electricity bill? Turn off the lights during breakfast and/or lunch hours, especially in the summer when the days are longer. If there are lamps on or above each table, make sure their bulbs are low-watt. Also consider investing in LED lighting, which can save thousands of dollars per year in electric bills.

Use Efficient Restaurant Equipment

Part of being a sustainable restaurant includes saving energy wherever possible. One way to cut costs is to invest in quality, energy-saving restaurant equipment. Lower costs don’t mean you have to sacrifice value, however. Brands like Scotsman ice machines are Energy Star certified, meaning that they provide significant energy savings to consumers, have increased energy efficiency, and maintain a higher quality of performance than other products of its kind.

Maintain Your Restaurant Equipment

You should also be sure to regularly maintain your kitchen’s restaurant equipment so it remains in proper working order at all times. Equipment that uses up more energy than necessary can be a drag on your business’s expenses. For example, click here for energy-saving tips for your restaurant’s ice machines.

Donate Uneaten Food

A study by the National Institute of Diabetes and Digestive and Kidney Diseases found that 40% of all edible food in the U.S. goes to waste. Restaurants can reduce this number by making an effort to donate or compost un-served food. Find out about “food-rescue” programs, including national organizations like Food Donation Connection, 2nd Harvest, and Feeding America in your area, or start your own program!

More Restaurant Equipment Tips

For more tips about keeping your restaurant sustainable and making the best use of your restaurant equipment, keep reading our What’s Cookin’ blog! You can also follow ShortOrder on Twitter and like us Facebook.

Here at What’s Cooking, we’ve been focusing lately on the benefits of our fantastic ice machines. This week, however, we would like to talk about how you can put them to good use. We are talking, of course, about updating your drinks menu. Why is it important to update your drinks menu? It helps keep your restaurant on the map and distinguishes it from the rest. Whether you choose to add a few signature drinks or mix up the entire menu altogether, changing your drinks menu can be very good for business. Read on for ShortOrder’s tips on how best to use ice machines and more to make the most of your beverages.

How to Update Your Drinks Menu

Get creative with your menu change.  Make some signature drinks, see what is popular at other restaurants, incorporate new beverages on the market into your menu… the possibilities are endless. If you don’t want to commit to long-term change, consider have a special drink of the week. You won’t have to invest in new ingredients permanently, but you will be able to keep your menu fresh and interesting, ensuring that newcomers are drawn in and regulars keep coming back.

Advertise Your Drinks Menu

It is not only important that you update your menu; you need to advertise it. The idea is simple: make it easy for customers to see and select a new drink. Advertise your new menu on your restaurant’s website and social media outlets, include special inserts in your full menus, or add stand-up drink menus to each table. Also add your business to websites like BeerMenus and Taplister, which allow customers to search for craft beer near their location. Advertising on these sites also allows customers to find your restaurant while on the go. Customers search most often on Thursdays, Fridays, and Saturday between 1 and 9 PM, so be sure that your beer lists are up-to-date at those times.

Alcohol Menu

Consider stocking local beers, wines, and spirits on your new drinks menu. In the “What’s Hot in 2013 Alcohol Survey” by the National Restaurant Association, nearly half of the top 20 trends involved a demand for locally-produced alcohol. Onsite barrel-aged drinks was the #1 predicted trend, while micro-distilled/artisan liquor, locally-produced spirits, regional signature cocktails, locally-produced beer, craft beer, and signature cocktails all made the list as well. Additionally, going local can be a great way to support local businesses and create a niche for your own business. Put those ice machines to good use and come up with some signature cocktails. Obviously the more unique the cocktail the better, but a signature cocktail can also be as simple as putting a twist on a familiar drink and giving it a name that is specific to your restaurant.

Coffee and Tea Menu

You can also mix up your coffee and tea menu! In another survey of 2013 trends by the National Restaurant Association, specialty iced tea and organic coffee ranked among the top 5 beverage trends. Try a coffee combined with a special syrup, flavored milk, or even spiced tea. Offer it hot or use your ice machines to serve it up over ice. We recommend dice-sized cubes from your ice machines for cold coffee and tea drinks.

Ice Machines and More

For more information about ice machines that can help your business thrive, check out ShortOrder’s lines of Manitowoc ice machines and Scotsman ice machines. You can also explore more of our blog and learn about the favorite drinks of famous authors, how to choose ice machines for your business, how to save energy with your ice machines, and much more.

ShortOrder knows that ice machines are vital to your business. Foodservice operations need ice machines for any number of purposes day in and day out, most often requiring ice in large volumes all day, throughout the week. This can result in high costs, not only in terms of ice machine wear, but in energy, as well. We have already touted the benefits of Manitowoc ice machines and Scotsman ice machines, and we’d like to share some more tips with you on how to stay green and save money when it comes to operating your ice machines.

1.  Make sure that your ice machine is of the proper capacity for you restaurant. An ice machine that produces too much or too little ice for your needs can be a big waste of energy.

2.  Invest in an air-cooled ice machine. Air-cooled ice machines use less energy and less water than their water-cooled counterparts.

3.  Close your ice machine’s lid. Keeping the lid open for longer than is necessary makes the ice machine work harder to remain at the correct temperature, causing a further loss of energy. Make sure your employees know to close the ice machine’s lid promptly after every use.

4.  Clean your ice machine regularly. This includes changing out the water filter according to the manufacturer’s directions. Cleaning ice machines on a regular basis allows the machines to remain in proper working order to operate smoothly.

5.  Maintain your ice machine regularly to ensure that all components function correctly. Regular maintenance will prevent the ice machine from breaking down later, leading to not only major repair costs, but to disruption of your business.

For more tips about ice machines and other quality restaurant equipment, keep reading our blog. You can also visit us on Twitter and Facebook for ShortOrder updates, news, and more.

If you are evaluating ice machines to purchase a new one for your business, you know that are many options available. So what kind of ice machine’s right for you? The answer depends on several factors, so a little forethought in the beginning when considering ice machines can save you money and a major headache in the long run.

Your Ice Machine’s Dimensions

Perhaps the easiest thing you can ask yourself about your ice machine’s requirements is what its dimensions should be. After all, you don’t want to buy a machine, only to find that you can’t fit it through the door! Measure the doorways and the space you want to put the ice machine to make sure you will have plenty of room. Allow for five to eight inches of space on every side of the ice machine. If you are going to purchase a compressor, be sure to consider the space it will fit into also.

Volume of Ice

Calculate the volume of ice you will need to remain operational. Keep in mind the fluctuations in the amount you will use from season to season, as well as the climate in which your business operates, especially during peak hours. You should also take into account the potential of growth for your business, so we recommend adding 10-120% to your estimate. When you evaluate ice machines, keep this number in mind, as ice machines come in a variety of options when it comes to pounds of ice produced per 24 hours.

Types of Ice

Next consider the types of ice you’ll need. You may only need a few kinds, or your need may vary with the seasons. (For example, nugget ice may be more popular during the summer than the winter.) Because of this factor, you may need to consider multiple ice machines.

Connection Requirements

Make sure you have the proper electrical and plumbing connections available where you want to place your ice machine. Ice machines need a direct connection to a supply of cold water, as well as a separate drain line for both the ice machine and its bin. Additionally, electrical and water connections need to be at least within six feet of the machine.

Manitowoc ice machines come in all shapes and sizes. You already know about the many different types of ice that Manitowoc ice machines can make, and that Manitowoc ice machines are easy to maintain… but did you know that they have a secret, energy-saving weapon? Manitowoc ice machines that are air-cooled could be the best restaurant equipment decision you make when it comes to ice.

About Air-Cooled Ice Machines

So what is an air-cooled ice machine? It’s pretty simple: air-cooled ice machines use a fan to reduce the heat generated by the mechanical refrigeration components inside. The alternative is a water-cooled ice machine, which circulates cool water around the components via pipes to keep the inside cool. The difference between the two, however, comes in the operational costs. Air-cooled ice machines use less energy and water than their water-cooled counterparts, since many water-cooled ice makers use more water to cool the system itself than to actually make ice. Thus, the cost of operation of air-cooled ice machines is lower, and they are more efficient for both day-to-day and long-term use. You could ultimately save quite a bit on your utility bills.

Air-Cooled Indigo Manitowoc Ice Machines

Manitowoc’s Indigo Series line of commercial ice machines, for example, contains some great air-cooled Manitowoc ice machines. The Manitowoc Ice Machine ID-0322A/B-320/115-1, for example, is an Energy Star certified machine that will get the job done with efficiency and ease. It monitors the machine’s critical systems, has an easy-read interface, and is fully programmable so that you can conveniently choose how much ice to make and when to make it. Never worry about losing ice production capabilities on a busy Friday night with Manitowoc ice machines in the kitchen. Manitowoc technology is steadily improving to keep commercial ice makers clean, efficient, safe, and energy-saving.

More Manitowoc Ice Machines and Restaurant Equipment

To see more ice machines, visit ShortOrder.com and find the one that fits your kitchen’s needs best.

This month at ShortOrder, we’ve discovered yet another reason to praise Scotsman ice machines. In March, the Environmental Protection Agency (EPA) named Scotsman ice machines’ systems the 2013 Energy Star Partner of the Year. Scotsman’s accomplishments were recognized on Tuesday at an awards ceremony held in Washington D.C.

What is the Energy Star Label?

The Energy Star label was created to encourage and promote the reduction of greenhouse gas emissions and pollutants, as well as to assist consumers in finding energy-efficient products. It is backed by the EPA, and can be found displayed on products like computers, TVs, kitchen appliances, air conditioners, water heaters, light bulbs, and, of course, Scotsman ice machines.

An Energy Star certified product earns its label by providing significant energy savings, increasing the product’s energy efficiency, and performing as well as or better than a higher energy consuming product of its kind, along with several other requirements. These factors are carefully measured and tested in order to be verified, at which point the product receives the Energy Star label.

Scotsman: 2013 Energy Star Partner of the Year

Scotsman was selected from among almost 200,000 organizations to be the recipient of the 2013 Energy Star Partner of the Year. The winner of this award is credited for a dedication to the successful promotion and distribution of its Energy Star products, thereby saving consumers money and reducing levels of greenhouse gas emissions.

ShortOrder and Scotsman Ice Machines

ShortOrder carries a variety of Energy Star certified Scotsman ice machines. From the Scotsman Ice Machine CU1526SA-1A, producing up to 150 pounds of ice in 24 hours, to the Scotsman Ice Machine C1448MA-32B, which produces up to 1,553 pounds in 24 hours, ShortOrder is dedicated to bringing you Scotsman ice machines that can save your business time, money, and energy. For more Scotsman ice machines and other Energy Star certified commercial kitchen products from major brands like True, Panasonic, Delfield, Hobart, and more, visit ShortOrder.com and view all of our restaurant equipment.

Think all ice is the same? Think again. You would be unwise to put nuggets in a cocktail or cubes in a frozen display. ShortOrder carries Manitowoc ice machines for four basic different types of ice: dice sized cubes, half dice sized cubes, flake ice, and nugget ice. The fact is, different types of ice have very different uses. How should you use each type of ice? Let ShortOrder enlighten you with a tour of Manitowoc ice machines and their many uses.

Dice Sized Cubes

Cubed ice is largely an all-purpose ice. It is used most for single servings of drinks like carbonated beverages, juices, and water. It is also a main component in cocktails and mocktails, both shaken and stirred. These hard, clear ice cubes are best for uses that need slow melting and quick production.

Half Dice Sized Cubes

These little cubes melt more quickly than their full-size counterparts, but are just as effective and refreshing in drinks of all kinds.

Flake Ice

Flake ice has many uses, some of which actually go beyond the restaurant world. In the cases of culinary use, they are often best for retail ice displays, as of cold beverages, and in blended beverages like smoothies, blended cocktails, and the perennially-popular slushie. Flake ice is actually a slow-melting ice. Outside of kitchens and bars, it can used in medical settings as well.

Nugget Ice

Nugget ice is, in a word, crunchable. It is a soft, crushed ice that is easy to chew but whose pieces hard enough to serve without needing to hand-scoop the ice. Nugget ice, like flake ice, can also be put to therapeutic use.

About Manitowoc Ice Machines

Regardless of the type of ice they make, all Manitowoc ice machines are made with strong, quality materials, so they stand up to day-to-day use and abuse in a hectic kitchen. That’s right; Manitowoc ice machines are made to weather the culinary storm. The best ice machines are also efficient. Fortunately, efficiency is one of the things that Manitowoc ice machines do best. Different models support different rates of ice production per 24 hours, depending on your need. Browse ShortOrder’s selection of Manitowoc ice machines today and decide what types of ice your business needs, or call us if you have questions at (800) 211-0282.

This week, join ShortOrder and fill up your ice machines to learn about the favorite cocktails of famous American authors. Many writers had a cocktail they were most famous for enjoying; among them were Tennessee Williams, William Faulkner, Edna St. Vincent Millay, John Steinbeck, and the three gentlemen below. We ask you drink responsibly, and try out these recipes in your restaurant with your own ice machines.

Gin Rickey – F. Scott Fitzgerald

F. Scott Fitzgerald, one of the most famous writers and expatriates of the Roaring Twenties, is responsible for the novels The Great Gatsby, This Side of Paradise, and a number of short stories. Gin was a popular spirit in the 1920s, and so Fitzgerald’s favorite drink, the Gin Rickey, is an entirely appropriate choice. A Rickey may also, however, be made with rum or scotch. It consists of gin, lime juice, and club soda, garnished with a lime wheel, and served over an ice machine’s cubed ice.

Mojito – Ernest Hemingway

Ernest Hemingway, author of such American classics as The Sun Also Rises, The Old Man and the Sea, and For Whom the Bell Tolls, thoroughly enjoyed the mojito. The drink was invented at a Cuban bar in Havana called La Bodeguita del Medio, which Hemingway frequented while he lived there in the 1940s and 1950s. The mojito is actually derived from the Rickey, and consists of fresh mint, lime juice, sugar or simple syrup, white rum, and a wedge of lime. The rim of the glass may be sugared, and the drink is served “on the rocks” with cubed ice (as from ice machines).

Margarita – Jack Kerouac

Jack Kerouac was a poet and a novelist of the Beat Generation, most famous for his novel On the Road, and allegedly adopted the margarita as a favorite drink during one of his trips to Mexico. Margaritas take many forms, but the classic margarita is usually made with tequila, lime juice, and a sweetener such as triple sec. Frozen margaritas are popular versions, and are made with pureed ice. Machines specifically for frozen margaritas are very popular, but smaller servings are made in blenders. To add a twist to a margarita, a number of flavors can be added, such as fruit juice (for a strawberry margarita, for example), flavored syrups, or other spirits, such as schnapps or Grand Marnier. Salt or sugar the rim, or leave it plain.

More about Ice Machines

Stay tuned for more about ice machines and their uses from ShortOrder! Meanwhile, read about the difference between shaken and stirred cocktails, our favorite Manitowoc ice machines, and more here on the ShortOrder blog.

Ice machines, while useful for every restaurant, can be particularly useful for a restaurant with special drinks on its menu. Ice machines allow a restaurant to have fresh ice available in large quantities at any time. But how to prepare your drinks using an ice machine’s ice? James Bond, the famous fictional British Secret Service agent, is known for preferring his martinis prepared “shaken, not stirred”. What is the difference between shaken and stirred? There has been much debate among cocktail connoisseurs about whether shaking or stirring is the better method, and in what case each ought to be utilized.

Shaken Drinks

A drink that is “shaken” is made using an ice machine’s fresh ice cubes in a cocktail shaker. About 5 or 6 ice cubes should be used per individual drink. Shaking a drink for about 10-15 seconds (longer is acceptable, depending on the beverage’s components) quickly chills it while aerating the drink. It is obviously works faster than stirring a drink, but can also dilute it.

Stirred Drinks

A drink that is “stirred” is made just the way it sounds—it is mixed with an ice machine’s ice in a glass. A stirred drink takes longer to chill, and in fact could take several minutes to achieve the temperature that shaking does in seconds. However, stirring allows a drink to remain less diluted, keeping its texture and appearance fairly unaltered.

Mocktails

Are you looking for a new drink to add to your menu? Consider the mocktail. A “mocktail” is a drink made by mixing two or more non-alcoholic beverages. Types of mocktails may include versions of an actual cocktail modified to eliminate the alcoholic components (called a “virgin” drink), or a drink unto itself, with no alcoholic counterpart. The mocktail is a friend to all, as it pleases all ages and can be drunk at any time of day. Ice from ice machines will help you add the finishing touches to delicious mocktails. We recommend that you try Manitowoc ice machines or Scotsman ice machines for brands that will deliver high-quality results. Below are two clever mocktails that will guarantee you get plenty of use out of your ice machines.

Fruit Punch – Shaken

This drink bears no resemblance to your average packet of cherry Kool-Aid. A Fruit Punch is made with orange juice, mango juice, pineapple juice, grenadine syrup, and fresh cream. All ingredients should be added to a cocktail shaker (already equipped with an ice machine’s ice to chill the drink), and shaken well. It is then strained into a highball glass, and served most often with a slice of pineapple and a cherry as garnishes.

Virgin Mary – Stirred

A Virgin Mary is, of course, a non-alcoholic version of a Bloody Mary. This drink is often served as a breakfast or brunch menu item, and is a great way to mix up your beverage choices at the beginning of the day. Use a mixing glass with ice from your ice machines to stir the ingredients together, then pour into a roly poly glass and garnish with a stick of celery, mint leaves, or a lemon wedge.