Now Serving – JANUARY – Ideas to Increase Your Revenue in the New Year & It’s National Oatmeal Month

Wednesday, January 9th, 2013

January 2013 A monthly newsletter showcasing the taste of cookware ISSUE 49
Now Serving

Happy New Year! Can you believe that it is 2013!? I can’t. I feel like as you get older the time goes by faster and faster. Now that we are a couple of weeks in to the new year, how are your New Year’s Resolutions holding up? We will not judge you if you have already slipped. Resolutions aren’t always the easiest to keep. I like to take time and reflect on the past year, and think about what changes I can make to do things better for the following year. I rarely set black and white “resolutions”. Fireworks

This morning we had our annual meeting of how we can make things better for you, our great customers, in 2013. A few things that you should see happening around ShortOrder.com in 2013: a new, even more user-friendly look to the site, a wider variety of payment options for your orders, and useful videos for our products. Drop us a line on our Facebook page if you have any other suggestions for us.

Don’t forget about our great clearance section that carries scratched and dented, and discontinued products that are all covered by the full manufacturer warranty. Another way to save money with ShortOrder.com is by submitting a product review for any of our products. We give away $50 to a random reviewer. We didn’t have any submissions in December. JUST THINK if you would have submitted a review, you would have been our winner!

In this month’s issue: Simple ways to generate more income for your restaurant, an easy recipe to celebrate National Oatmeal Month, and our Featured Products: a Scotsman ice machine, a Panasonic microwave, and a Beverage-Air sandwich prep station.

Remember, we have created this newsletter for you! If there is anything you’d like to know more about – give us a shout!

We would always love to hear from you!

Stay Warm!

Meghan Jarrell

 

New Year, New Ideas

Simple Ways to Generate More Income

Starting a new year is always a good time to take a step back and evaluate your revenue. The restaurant industry tends to fluctuate up and down. In a recent blog on etundra, Riding the Waves: 5 Ways to Boost Your Revenue, Andrew Call highlights some simple changes you can make to help build your business.

First, cut food costs. Establish a report to narrow down the ten foods that you spend the most on each month. Talk to your distributors, or shop around for a new one that can save you money on those products. Remember, that buying in bulk can often save money in the long run as well.

Second, give your employees the power to make you money. They are the face of your restaurant, and have the ability to make, or break a customer’s experience. Clip ArtContinually have ongoing trainings, to update and review procedures with them, and to set goals. Provide your employees with incentives to perform well. Happy customers usually buy more, and return in the future.

Third, educate yourself on your restaurant equipment. It will save you unnecessary expenses if you can service and maintain the equipment yourself. Labor and repair costs can add up quickly. Use your resources including the manufacturer’s customer service line to attempt to fix something on your own, before calling a technician.

Fourth, be sure that you are utilizing today’s technology. It is now 2013! Customers are more often going to the world wide web to look up information such as menu’s, deals, reviews, etc… before even stepping out of the house. You don’t want to miss out on business from being behind the times. Be sure to get involved in the conversation, including social media outlets, digital newsletters, and even text messages sharing daily specials.

Lastly, diversify your income. Your revenue can become monotonous, and when you least expect it, it could drop. Be prepared by changing things up a bit. You can add retail items such as hats and t-shirts. You can offer take-out or delivery, if you don’t already do so. You can also start catering special events. It is necessary to be aware of the changing ways of the industry. Be flexible with your ideas and business practice. It might not hurt to re-evaluate the way you have always done something, and to try something new, after all, it is a new year!

Featured Products
CU50GA
HBB250SR
SPE60-16
Scotsman Ice Machine
CU50GA-1A
65 lb. production per 24 hrs
$1,372 delivered
Panasonic Microwave
NE-1022F
1000 Watt, 6 minute timer
$212.00 delivered
Bev-Air Sandwich Prep
SPE60-16
60″ wide, 2 door, stainless
$2,126.00 delivered
Click for more info! Click for more info! Click for more info!

Featured Recipe

Baked Oatmeal

Whip up this quick recipe from tasteofhome.com in honor of National Oatmeal Month

Yield: 9 Servings

Ingredients:

  • 3 Cups quick-cooking oats
  • I Cup packed brown sugar
  • 2 Teaspoons baking powder
  • 1 Teaspoon salt
  • 1 Teaspoon ground cinammon
  • 2 Eggs
  • 1 Cup milk
  • 1/2 Cup butter, melted
  • Additional Milk

Directions:

  1. Preheat oven 350 degrees. Lightly grease an 9×9 pan
  2. In large bowl combine oats, brown sugar, baking powder, salt and cinnamon.
  3. In separate bowl whisk eggs, milk and butter together
  4. Stir into oat mixture until blended
  5. Spoon into pan, bake for 40-45 min or until set. Serve warm with milk

Baked oatmeal

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Frymaster
Vulcan
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Beverage-Air
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Commercial Microwave Ovens & Their Many Uses

Thursday, October 25th, 2012

Whether you are the head chef of a five star restaurant getting ready for this evening’s dinner service, or you are preparing lunches in a school cafeteria, the ability to quickly and efficiently prepare your food is a must. Having the best in commercial microwave ovens and knowing how to use them can make a great kitchen even better. We’ve outlined three of the most important uses of commercial microwave ovens below.

Thawing
Knowing when and how to properly thaw frozen foods is one of the most challenging parts of cooking, mostly because, when done properly, it can take literally the entire day. However, if you use commercial microwave ovens like the Panasonic NE-1022F, thawing your ingredients can be a quick and painless process. Here are a few things to remember:

  • When in doubt, use your commercial microwave oven’s thawing button for best results. The Panasonic NE 1022F comes with 1000 watts of power, ensuring that your food will be cooked perfectly every time on any heat level you need.
  • Make sure to stop the microwave and check your food throughout the pre-set time. If the food is warm, let it stand for a few moments before turning the microwave back one to ensure that it’s only defrosting, and not cooking. Give foods like soups or purees a stir before continuing to ensure even heat distribution.
  • Remember, for safety’s sake, to cook whatever you’re preparing immediately after you defrost it.

 

Steaming
Many people aren’t aware that steaming vegetables in commercial microwave ovens retains more nutrients than cooking them on the stove. For best results, add a little water, cover your dish with plastic wrap, and cook on high for a short amount of time. The Amana RC30S2 for example not only has 100 customizable memory settings, but 11 preset power levels designed cook your food perfectly whichever way you’d like it.

Reheating
Another little-known trick for commercial microwaves is that they can reheat and re-crisp meals or snacks like fries or potato chips. The key is to place a paper towel or napkin on top of the plate of food. The napkin will absorb the moisture that makes the food soggy leaving it crisp and ready to eat in just seconds.
Whether you’re thawing chicken for dinner with the Panasonic NE-1022F steaming veggies with the Amana RC30S2, or using one of our many other commercial microwave ovens, Short Order has what you need to reheat, steam, defrost, and cook all of your food to perfection.

Restaurant Microwaves at a Glance

Thursday, March 11th, 2010

Restaurant microwaves can help your kitchen staff prepare foods quickly and efficiently. Here at ShortOrder.com, you’ll find an amazing selection of the best brands of restaurant microwaves at the lowest prices.

Amana Restaurant Microwaves

restaurant microwavesThe Amana Microwave Oven HDC12A is stackable and compact, so it can fit into just about any restaurant kitchen.  Its 1200 watts of power can hold up to 100 programmable menu items for simple, consistent results.  Its .6 cubic feet capacity is large enough for a half pan and has an interior ceramic shelf sealed and recessed to help reduce plate to shelf edge impact and keeps spills contained.  This Editor’s Choice restaurant microwave has a 5-star rating. And it comes with a 3-year warranty.

Consider the Amana Microwave RC30S, a 3000-watt commercial oven. It’s one of the most powerful restaurant microwaves you can buy. It has an NSF-approved, stainless steel exterior and interior, 1 cubic foot capacity, plus the unique double stirrer distribution system to eliminate hot and cold spots. The Amana Microwave RC30S simplifies cooking with a four-stage cooking option for one-touch cooking. It also has up to 100 programmable menu items and 11 power levels.

Panasonic Restaurant Microwaves

The Panasonic Microwave NE-1757R is a medium-duty restaurant microwave that’s received a 5-star rating from our editors. It’s also been voted “Best in Class” by Food Service Equipment Supplies Magazine.  It offers 1700 watts of cooking power with a top and bottom energy feed.  This stainless steel restaurant microwave has 3-stage cooking and enhanced diagnostics.

Also worth checking out is the Panasonic Microwave NE-2180, a unit that’s been well received by consumers. This restaurant microwave acts as a connectionless steamer powered by microwave technology.  Its large oven has a capacity of 1.6 ft’ and holds up to two 4″ tall, full-size steam table pans with covers.  Its “Grab & Go” door handle and removable center shelf make this a 5-star rated, user-friendly product.

These are just a few of the many restaurant microwaves we offer at ShortOrder.com. Our Low Price Guarantee means that our customers have the assurance that they’re getting restaurant equipment for the lowest price possible.

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