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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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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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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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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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 Share Valentine’s Day with Your Customers

Tuesday, February 2nd, 2016

Dining out is one of the most popular ways for couples to celebrate Valentine’s Day, which gives restaurateurs a tremendous profit making opportunity in the midst of the winter lull. And with February 14 falling on a Sunday this year, there’s a chance to generate even more revenue than usual by offering breakfast and/or brunch

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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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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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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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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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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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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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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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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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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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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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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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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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How to Deal with Bad Restaurant Reviews

Tuesday, March 11th, 2014

The disgruntled customer: it’s an eventuality every restaurant will have to face. For one reason or another, every establishment encounters a patron who has a bad experience and who takes their complaints to the Internet review site of their choice. Whether it’s Yelp or TripAdvisor, these reviews carry real weight in a world where 81%

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7 Tips for Range Safety in Your Kitchen

Monday, March 3rd, 2014

Are you being safe enough in your kitchen? Ranges are a smart addition to any restaurant’s kitchen, but only if you take the right precautions when cooking with, cleaning, and maintaining them. Don’t let kitchen safety fall by the wayside when the dinner rush hits. Follow these 7 range safety tips to keep your kitchen

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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 to Be a Wine Connoisseur

Wednesday, December 18th, 2013

So, it’s wine o’ clock at your restaurant, and you have no idea what wine to serve your customers. Don’t worry; ShortOrder is here to help. We’ve put together a short four-step plan that will turn you into a wine guru. 1. Develop Your Own Wine Palate If you have never been one for the

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Restaurant Preparedness Tips for the Holiday Season

Monday, November 25th, 2013

As the Thanksgiving holiday fast approaches and the cold fronts roll in, many consumers will be bundling up and heading out of their homes to do their winter shopping. With special sales events like Black Friday coming up, everyone will be out and about checking holiday gifts off their lists. As time runs low, consumers

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Now Serving – July – How to Use Credit Card Processing to Your Advantage

Friday, July 12th, 2013

JULY 2013 A monthly newsletter showcasing the taste of cookware ISSUE 55 I hope that you all had a great 4th of July! I know I did. How is your kitchen equipment holding up in the heat? I know that ice machines tend to take a beating during the summer months. You should make sure

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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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Now Serving – Restaurant Marketing Tips and Zucchini Cobbler

Friday, July 13th, 2012

July 2012 A monthly newsletter showcasing the taste of cookware ISSUE 43 Greetings! I hope everyone had a great 4th of July! We’re in the heat of summer now – How’s your equipment holding up? This time of year is tough on ice machines as they have to work twice as hard to produce the

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Time for Some Spring Greening!

Tuesday, April 20th, 2010

I’m sure you’ve heard of spring cleaning, but this year try some spring “greening!” If it’s time to replace restaurant equipment, go for Energy Star rated products, start recycling or buy recycled products, but in honor of upcoming Earth Day, take one small step to in the right direction. There are tons of opportunities to

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Reach In Refrigeration

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Drainboard Glassracks

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