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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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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Prepare Your Restaurant for the Holiday Season

Tuesday, November 8th, 2016

Everyone knows that the holiday season represents a prodigious boon for retailers. All across the country, big-box stores and mom-and-pop shops alike rake in a reported 20 to 30 percent of their total annual sales in the period between Black Friday and Christmas. This is a significant portion of any bottom line. But retailers aren’t

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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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Back to School Restaurant Marketing Ideas

Tuesday, August 9th, 2016

If the end of summer is typically a slow time for your restaurant, one terrific way to drive sales is to jump on the back to school marketing bandwagon. Offering various discounts and specials aimed at cash-strapped college students and families with school-aged children can help bring in new customers, establish goodwill within the community,

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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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Getting Your Restaurant Ready for Spring

Tuesday, March 15th, 2016

The snow has melted in most parts of the country, temperatures are gradually warming, and the calendar shows that the official start of spring is just a few days away. This means customers are ready to shake off any lingering symptoms of cabin fever and patronize their favorite eateries with renewed enthusiasm. Be sure you’re

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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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The Value of the Microwave in the Restaurant Industry

Thursday, October 8th, 2015

Back in the day, seeing a microwave on the cook line or assembly area of a restaurant was considered bad form. I knew some folks that would judge the quality of a place by first looking for the existence of a microwave. I think those days have passed. Seeing a microwave on the line is

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Restaurant Industry (finally) Embracing New Technology

Tuesday, September 22nd, 2015

Restaurants have been around for centuries, dating as far back as Ancient Rome. Over the years, the food, the atmosphere and the service have improved by leaps and bounds. I mean, we have air conditioning and electricity folks! The problem is, even though we have seen massive changes since the Roman times, until very recently,

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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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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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Promoting Your Restaurant on a Small Budget

Tuesday, May 5th, 2015

OK so you opened your restaurant and you’re trying to get the word out about the new place in town. Or, you’ve been open a while and want to try to drum up some new business. Either way, you’re probably wondering where to start. Let’s start with the budget. Think about how much your average

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BBQ Season in Texas

Tuesday, April 7th, 2015

When I first started this topic, I thought that March or April would kick off the barbeque competition season here in Texas. Upon further research, it looks like the “season” really has no beginning, or ending for that matter. As I’m sure you’ve heard, we take our BBQ seriously in the Lone Star State! Some

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Save Water – Save Money – Save the Environment

Tuesday, March 10th, 2015

  Many parts of the country are experiencing droughts like they haven’t seen in years (I’m talking to you Texas and California!). Businesses and residents are being asked to conserve water and make lifestyle changes to preserve the water supply. Even if you don’t live in one of the hardest hit areas of the country,

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Weekly Food Inventory Counts Can Save Time And Money

Tuesday, February 24th, 2015

Did you know that according to industry averages, chain restaurants are two to three times as profitable as independent restaurants? How do they do it?! One way to cut costs is to do a weekly food inventory count and food cost calculation. While most independent restaurants do a monthly food inventory count, most chains calculate

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Can you make GREEN by going green?

Tuesday, January 13th, 2015

In his recent article on FastCasual.com, Ed Zimmerman asks the question that seems to be on everyone’s mind these days: “Is your restaurant green?” According to a recent survey among consumers regarding food trends, environmental sustainability ranked first! The reasons to “go green” are numerous. It’s responsible, it shows you care about your community, but

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Top 7 Catering Tips Before You Start Serving

Tuesday, December 30th, 2014

Considering catering? We have put together some catering tips to help you make the most of your operation. Since the catering season is now upon us, if you have some of the things on this list checked off, you are probably ready to get started. If not, consider these tips for next year. Tip #7

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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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Fall Beer and Food Pairings to Offer Diners

Tuesday, October 7th, 2014

There is something completely natural about the desire to pair beer with autumn food. Maybe it’s because the beverage shares a color with the leaves, or maybe it’s because the earthy flavors evoke the smell of the rain-soaked land…or maybe they just taste great together. If you’re running with that last theory, here’s our take

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National Food Safety Month: Tips for a Safe Commercial Kitchen

Tuesday, September 9th, 2014

September is National Food Safety Month, and we at Short Order want to honor that by putting up a short summary of the most basic food safety tips that we hope all of our clients and customers are following this month — and every month. The Biggest Dangers in a Commercial Kitchen There are two

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5 Tips for Restaurant Catering Success: Supplies, Ideas, and More

Tuesday, August 26th, 2014

If you run a restaurant, it can be a very profitable (but very scary) notion to try to get into the catering business. On the one hand, you are already making a bunch of food every day and catering basically just increases your audience. On the other hand, catering offers its own unique set of

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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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Fresh Convenience Store Food on the Rise

Wednesday, July 30th, 2014

Most of us remember our neighborhood convenience store. Before the days of instant streaming and iPhone games, there was sitting curbside in front of the 7-Eleven with a Slurpee brain freeze and a newly opened pack of gummies, wasting away the hot summer days. Things have changed a lot since then, and convenience stores have

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How to Create a Zero-Waste Commercial Restaurant Kitchen

Wednesday, July 23rd, 2014

Restaurant kitchens are notoriously wasteful. Not only does almost every piece of food come with some form of organic waste that you don’t actually want to cook with, but most of it also comes wrapped in plastic, which is wrapped in plastic again, and then in a cardboard box (which is itself sometimes wrapped in

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Houston, We Have Contact: How to Clean Food Contact Surfaces

Wednesday, July 2nd, 2014

If there ever was a spotless way to cook and prep food, it would be something along the lines of ‘cooking in outer space.’ You wouldn’t have to worry about any cutting boards to clean or messy paper towels, and all your food would be floating across the cabin of your spacecraft. After all, you

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Summer 2014 Restaurant Prep Checklist

Monday, June 9th, 2014

Memorial Day weekend has kicked off summer festivities, and restaurants all over the nation should be looking forward to busier summer days. Be prepared for the hectic hotter months and make the most of the season with this short summer restaurant preparation checklist from Short Order: 1. Finish Any Last Minute Spring Cleaning If you

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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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Drink Trends in 2014: What’s New at the Bar So Far?

Monday, May 5th, 2014

Alright, What’s Cooking readers. Let’s take a break from the blender tongue-twisters and bad range jokes and get businesslike about what’s being served at the bar. Last time we checked in, 2014 drink trend forecasts were predicting that premium alcohols, spices, infusions, cider, on-tap drinks, and mixed drinks featuring different types of alcohol would be

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2014 Summer Hiring Survey: Results Are In

Wednesday, April 23rd, 2014

Earlier this month, Snagajob announced the results of its 2014 Summer Hiring Survey that examines hourly employees in the hospitality, retail and foodservice industries. Of the 250 employers surveyed, 36% of the respondents were from businesses with fewer than 50 employees, while 39% of respondents represented companies that were substantially larger with more than 500

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The Art of Getting Positive Restaurant Reviews

Tuesday, April 22nd, 2014

The food and beverage industry is fraught with competitors and in today’s digitally connected culture, every restaurant patron with a smartphone may as well be considered a journalist or food critic. It’s no secret that the importance of word-of-mouth marketing is on the rise, and positive restaurant reviews can have a direct impact on a

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Go ‘Beyond the Cube’ with Ice-O-Matic Portal for a New Experience

Wednesday, March 19th, 2014

Are you usually indifferent to which commercial ice machines you use at your restaurant? We understand that when shopping for new commercial kitchen appliances, your purchase is usually highly influenced by price and product quality; so what if there was a commercial ice machine company that went the extra mile to show you that it

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How to Make Customers Love your Restaurant

Thursday, February 20th, 2014

When you’re busy running your restaurant, it can be easy to forget about the little things that keep customers coming back. From everyday operations to long-term adjustments, there are lots of small changes you can implement that can make your restaurant more successful. Here is a list of best practices for restaurants that can help

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How to Be a Kid-Friendly Restaurant

Monday, January 20th, 2014

With 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

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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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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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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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Now Serving – December 2013 – 5 Best Hires for Boosting Holiday Sales

Tuesday, December 10th, 2013

  DECEMBER 2013 A monthly newsletter showcasing the taste of cookware ISSUE 60 The holidays are upon us. How is all of your equipment holding up during this very busy time of year? If you are in the market for a new piece of equipment, be sure to click here and check out the Gen2

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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