Things to Consider When Buying a Commercial Ice Machine for Your Restaurant

Tuesday, April 18th, 2017

  A commercial ice machine is one of the most important pieces of equipment found in any type of food service establishment. The ice it provides can be used to cool fountain beverages, blend smoothies, or keep seafood displays and salad bar fixings looking fresh and enticing. And of course ice is a critical component

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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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Tips to Improve Your Restaurant’s Menu

Tuesday, January 17th, 2017

 Menus are an important yet often overlooked tool in restaurant promotion. When designed correctly, a menu can convey a specific brand image, nudge consumer choices, and increase sales of side dishes, desserts, and other complementary items. If your current menu is not helping in these areas or is due for an update anyway, you can

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2017 Food Trends Forecast

Tuesday, December 13th, 2016

Some restaurants appeal to customers by offering an unchanging menu filled with predictable and comforting favorites year after year while others carve out a niche by adapting their menu and services to reflect the evolving preferences of their patrons. If your establishment falls into this latter category, here is a forecast of some upcoming food

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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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Get Your Grill On: Lighter Options for your Spring Menu

Tuesday, April 12th, 2016

With spring in the air, it seems that everyone suddenly has a hankering for freshly grilled foods. And while nothing beats a classic burger charbroiled to perfection on a Globe broiler with cast iron radiants, it’s always a good idea to offer your customers a variety of mouthwatering options to choose from. So as you

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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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2016 Food Trends – Should You be Trendy?

Tuesday, December 8th, 2015

Last month, the National Restaurant Association came out with the top food trends of 2016. Many of the trends involved local sourcing and environmental sustainability, which was similar to the trends in 2015, and the year before that, but they note that trends tend to evolve slowly over time. Trends that are more lifestyle changes,

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3 Ways to Spice Up Your Fall Menu

Wednesday, November 4th, 2015

As it gets colder, customers’ taste buds start to beg for something warm and comforting. Out with crisp summer salads and barbecued meat, and in with the soups and baked goods. However, standard recipes can become stagnant over time, so it’s important to spice things up every once in awhile. Here are few ideas to

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School House BBQ: To Be Or Not To Be

Tuesday, August 18th, 2015

Recently, a friend of mine asked me about turning a piece of property he has into a restaurant. To be clear, he doesn’t have a passion for foodservice per se, he is a successful operator of several assisted living facilities. The property he owns was purchased with the ambition of opening a new assisted living

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Best In Class Equipment

Wednesday, June 10th, 2015

Each year Foodservice Equipment & Supplies (better known as FES) Magazine polls their subscribers and asks them to evaluate equipment and supplies manufacturers on seven characteristics. The seven key factors are: Product Quality Product Value Product Design and Aesthetics Service and Support Sales Representation Product Inventory and Availability Product Information Availability   The results come

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3 Questions To Ask Before Buying A Commercial Range

Thursday, May 14th, 2015

Whether you’re looking to broil, fry, grill, or simmer, commercial ranges offer an array of cooking choices in one piece of equipment. As one of the most useful tools in the kitchen, finding the right commercial range for your restaurant is important. How many burners do you need? Will you want griddles? Before investing in

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Stop, Watch and Learn

Tuesday, April 21st, 2015

Since I’m in the biz, I can’t stop watching and analyzing operations in restaurants… often times to my wife’s dismay! I look for missed opportunities and often suggest to the managers a slight change that might make a big difference. Recently, I was at a diner where my family and I enjoy dining on a

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About Commercial Microwave Ovens

Tuesday, December 23rd, 2014

It’s the most wonderful time of the year… or at least the busiest! For many restaurants, the holiday season brings in lots of hungry families. Whether they’re tired from shopping all day or they’re in town for a family visit, they all come in to your restaurant ready to EAT – and fast! Many times,

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Kegerators: The Best Choice for Your Restaurant or Bar

Tuesday, October 28th, 2014

It wasn’t actually that long ago that pubs and saloons had to rely on massive, walk-in ice rooms or other large refrigerators to keep their beer cold. But today, even a tiny hole-in-the-wall can offer cold draught beer through the magic of kegerators. Available in sizes and shapes that range from sizable, industrial units to

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Introducing Smallwares on ShortOrder.com

Tuesday, October 14th, 2014

ShortOrder.com has been in the business of providing high-quality, low-cost restaurant equipment since 2007, and we’re proud of the products we offer and the service we provide. That said, we are always looking for ways to improve our service and offer additional quality products for the food service industry. In an effort to expand our

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Future Food Service Trends

Tuesday, September 23rd, 2014

Like everything else in the world of business, food service is constantly evolving. Exactly what the future will bring is naturally a matter of educated guessing more than certain understanding. Here are some of the trends we believe restaurant kitchens should prepare for in 2015 and beyond: Energy Issues Barring a radical innovation, electricity costs

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Get Ready for Kickoff: The Necessary Restaurant Equipment for Football Season

Tuesday, September 2nd, 2014

Football Season starts September 4th — is your restaurant ready? The football crowd has its own dynamic and its own wants and needs; if your restaurant equipment is not up to the demands they are going to place on it, you may be leaving money on the table. So what exactly do you need? Fryers

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Pros and Cons of Recycling at Your Restaurant

Wednesday, August 20th, 2014

Recycling: 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

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How to Maximize Your Commercial Restaurant Equipment’s Layout

Monday, August 11th, 2014

Arranging a commercial kitchen can feel like playing Tetris… but instead of directing falling blocks on a screen, you’re moving around giant pieces of restaurant equipment to create the perfect kitchen floorplan. That’s because commercial kitchens have to be laid out correctly, or even a couple of minor inefficiencies can compound to slow down service

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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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5 Documents You Should Have in Your Restaurant’s Kitchen

Monday, July 7th, 2014

Restaurant kitchens are fast-paced work environments, which means things can get pretty hectic. Having all your restaurant’s essential documents readily available ensures that operations run smoothly and safely. So, which documents are most important to have in your kitchen? 1.    Licenses and Permits The most important documents to keep accessible in your restaurant are your

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A Lunch Break with the Hobart Corporation

Thursday, July 3rd, 2014

At Short Order when we work hard, we have to treat ourselves to a lunch break now and then. Today, join What’s Cooking as we learn about the Hobart Corporation. Before the Kitchen Appliances With a hundred years of experience combined with an innovative track record, the Hobart Corporation has a story that is compelling

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Guide to Buying Restaurant Utility Carts

Tuesday, July 1st, 2014

What can you use a utility cart for? Use your imagination. Towering cakes? You bet. Floral arrangements? For certain. Laundry loads? Yes indeed. There are utility carts of all shapes and sizes, made for all kinds of businesses. So where to start when buying a utility cart? Consider the 3 C’s: capacity, casters, and construction.

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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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New Technologies Debuting at 2014 National Restaurant Association Show

Monday, May 19th, 2014

Are you attending the National Restaurant Association Show this year? The NRA Show plays host to some of the industry’s top chefs, suppliers, and experts. The 2014 National Restaurant Association Show will be held May 17-20 at McCormick Place in Chicago, Illinois, and will feature educational sessions led by foodservice industry experts, plus more than

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4 Things to Know Before Buying a Restaurant Work Table

Monday, May 12th, 2014

What, oh what, is a work table good for? Restaurant work tables quite literally support the kitchen’s operations, serving as surfaces for food preparation as well as storage for equipment and cookware. If you’re in the market for a new work table, don’t just buy any old stainless steel standard. Know these 4 things before

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What Is Scratch and Dent Restaurant Equipment?

Monday, April 7th, 2014

Getting the best price possible on a piece of restaurant equipment is vital for businesses looking to save, but maintaining a bottom line can be tricky, especially for smaller businesses. And indeed, for these businesses, brand new restaurant equipment might be a little outside the budget. Fortunately, scratch and dent restaurant equipment makes a great

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How to Choose a New Point of Service (POS) System

Tuesday, April 1st, 2014

Your restaurant’s point of service (POS) system is what keeps your restaurant’s operations up and running. Transactions need to be handled quickly and smoothly, so POS terminals need to always be working optimally and quickly. If you are on the hunt for an upgrade to your POS systems, consider these 4 factors when choosing a

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Now Serving – February 2014 – 10 Tips to Interview Like a Pro

Thursday, February 6th, 2014

FEBRUARY 2014 A monthly newsletter showcasing the taste of cookware ISSUE 62 It’s almost Valentine’s Day, which means an abundance of flowers, chocolate, and dinner reservations. With an increase in dining out this time of year, now is the perfect time to upgrade your restaurant equipment. If you are looking to purchase a new piece

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ShortOrder SoundOff – Commercial Steamers – January 2014

Friday, January 31st, 2014

  Commercial Steamers January 2014 For fast vegetable cooking and reheating, commercial steamers are your best option. Since steamers use water instead of oils and butter for cooking, the food being cooked will retain more of its nutrients and natural flavors. Steamers are also known for producing faster cooking times, which in turn will increase

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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 Food Allergy Training Helps Protect Your Restaurant

Tuesday, December 24th, 2013

While most restaurants do not require their employees to be certified food allergen experts, the right knowledge and training for your restaurant’s employees can make a crucial difference in reducing your liability. National Food Safety Month may be over, but safe food handling where it concerns food allergies is a year-round must. Ingredients that are

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Holiday Tip: Restaurant Gift Cards Gaining Popularity

Monday, December 16th, 2013

Because there is less time between Thanksgiving and Christmas this year, restaurants are coping with a shorter holiday shopping season, and are looking for ways to make up for missed revenue. Fortunately, it looks like it is prime time to take advantage of the gift card. Overall, more than 80% of shoppers plan to buy

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How to Make an Inventory Form for Easier Ordering

Monday, November 4th, 2013

To make a restaurant kitchen run smoothly, there are a lot of factors that need to be accounted for. While having a smoothly-running front-of-house is a very important part of keeping customers coming back, it’s just as important for behind-the-scenes operations to run well. Restaurant equipment that functions optimally is one of those factors. With

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Blender Equipment: All-in-One Efficiency and Healthy Recipes

Friday, October 25th, 2013

Among your business’ restaurant equipment, whether it be in a restaurant, coffee shop, or bakery, you may find a lonely, unused blender with untapped potential.  Sure, you break it out every once in a while to mince the garlic or speed up some vegetable purée, but there are so many advantages to a good blender

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The Gameday Essentials Checklist for Restaurants

Wednesday, October 16th, 2013

Has your restaurant seen an increase in action every Monday night since the football season started up? If so, there are a few appliances that your restaurant needs to have to be able to run a successful Monday night football event that will not only keep your customers happy, but keep them coming back for

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Opening a Bakery? Restaurant Equipment You’ll Need for Sweet Success

Monday, September 30th, 2013

If you’re about to dive into the world of puff pastries and pies, you’ve got an adventure ahead of you. Opening a bakery takes a lot of planning (from the right restaurant equipment to an excellent selection of treats), but its rewards can be sweet. After you’ve crafted a mouth-watering menu, you’ll want to start

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Clean Up Your Restaurant Equipment for National Food Safety Month

Monday, September 9th, 2013

Happy National Food Safety Month, everyone! September 2013 has been designated by the National Restaurant Association as a month to spotlight the awareness of food allergens, which can help restaurants that are concerned about keeping their restaurant equipment safe for those with food allergies. National Food Safety Month was created in 1994 to increase the

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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