Some restaurants may soon be required to disclose nutrition information on their menu. It’s all a part of a campaign recently launched by The Coalition for Responsible Nutrition Information. They are hoping to pass national legislation that would result in chain restaurants and other restaurants using a uniform standard to present nutrition information to patrons.

Since healthy eating habits and weight loss are quickly becoming a concern for many consumers, restaurants that provide consistent nutrition information will be giving people more control over what they’re eating. Basically, the thought is that the more consumers know about what they’re eating at restaurants, the better able they’ll be to make healthy choices at restaurants.

This proposal is known as the LEAN Act, and if passed, it’d give restaurant patrons a great amount of information that they can use to make better choices when they dine out. Some information that would be included: trans fats, cholesterol, carbohydrates, protein, calories and sodium.

So of course comes the question of where this information will be located in restaurants. It must be given in writing in a convenient way that fits in with the restaurant. For example, sit-down restaurants may put the nutrition information on their menu, while fast-food restaurants may display nutrition information on a poster or electronic kiosk.

Restaurant Equipment and Healthy Eating

Restaurant equipment and healthy eating go hand-in-hand. If you’re a restaurant owner who is selling healthy food options, you’ll need quality restaurant equipment to get the job done. Whether you’re a salad restaurant in need of Hobart food cutters or walk-in refrigerators, or a sandwich and smoothie shop in need of a commercial work table or commercial blender, ShortOrder.com has you covered. Start shopping now to get everything you need for your restaurant.

Needing restaurant equipment repair can be frustrating, and it happens to all of us sooner or later. That pizza oven or ice machine you depend on for your restaurant to function does you no good if it’s not working. Every moment a piece of equipment sits there broken is another moment you’re losing out on what it’s supposed to be doing. Work can get backed up, and business can be lost all because of a broken piece of equipment.

Finding someone to handle your restaurant equipment repair in a timely fashion can sometimes be difficult. And unfortunately once you do get someone out to look at it, they may have to give you some bad news if the damage is serious. You may get lucky and only need a very minor repair like a new light bulb, replacement burner or a new pilot light. But costly repair parts or long hours involving expensive labor might be required. Or a needed part might have to be shipped in order for the repair to be made, causing you to have to wait even longer to have your restaurant equipment back in use.

Restaurant equipment repair can really cost you, even to the point where it makes more sense to just buy a new piece of equipment to replace the broken one. So how do you decide to go with repair or buy a new one? Well, you’ll want to take into consideration how much it’d cost to replace. Then compare that with how much it’d cost to repair the broken one. Factor in time it’s not in service, labor costs and parts costs. You can also take into consideration the age of the piece of restaurant equipment. Restaurant owners find that when they look at it this way, it’s often a better choice to buy a new piece of restaurant equipment to replace the broken one.

You can buy new restaurant equipment at the lowest prices at ShortOrder.com. With our Low Price Guarantee, you have the assurance that you’re getting the lowest price out there. Find Frymaster fryers, Manitowoc ice machines, Globe mixers and more at ShortOrder.com.

Restaurants around the country are redifining the salad in order to give customers what they want. And they don’t just want a plate of iceberg lettuce — customers want a salad that’s filling, healthy and on par with an entree.

Not too long ago, salads were merely ordered as a side, or when someone didn’t see anything on a restaurant menu that they liked. A last resort, a way to appear healthy, ordering a salad is now neither of those things because consumers really, truly are paying attention to eating healthier meals.

A recent article in QSR Magazine talks about this new, growing trend in restaurants. The article noted that Technomic Information Services’ “Salad Category Report” showed 55 percent of consumers said they ordered a salad most of the time or every time when they dine away from home. This report also showed that if a salad is unique, new and sounds appealing, 43 percent of consumers are likely to purchase it.

Fast food restaurants are even working to meet the demands of consumers by offering affordable salads. It’s a good move for fast food restaurants, since the National Restaurant Association’s 2008 Restaurant Industry Forecast found that entree salads are growing in popularity, according to 59 percent of quick-service operators. What’s more is that they found 76 percent of consumers are trying to eat more healthfully now than they did two years ago.

Restaurant Equipment to Make Salads

Restaurant equipment to make salads is a necessity — just having fresh, delicious ingredients isn’t enough to get the job done. If you’re serving up tasty salads at your restaurant, you’ll need a way to keep the carrots, lettuce, cucumbers, sprouts, dressings and anything else you’ll have on hand at a safe temperature. Kolpak walk-in refrigerators can get that job done. And to give chefs and restaurant staff members a place to chop and dice ingredients, you’ll want a quality commercial work table. Hobart food cutters are also worth considering, as they could help get food prep work done more quickly and efficiently. Get the lowest prices on restaurant equipment at ShortOrder.

ShortOrder is proud to announce our Low Price Guarantee on restaurant equipment. This gives you, the customer, the assurance that you’re getting the lowest price on restaurant equipment you buy at ShortOrder.com. We’ll beat any legitimate advertised price from a competing food service equipment dealer for any item in our inventory. And if you’ve found an item priced lower than ShortOrder.com, we will refund 110% of the difference on an identical item from another dealer.

The Low Price Guarantee on restaurant equipment shows ShortOrder’s dedication to being the best place for restaurant owners to go when they need to purchase restaurant equipment from manufacturers like Manitowoc and Vulcan. Profits are suffering due to the high costs of food, so being able to save money on restaurant equipment is a huge benefit. Customers can feel good knowing they’re getting what they need at the lowest price. And if they find the same product they bought at another retailer who is selling is for a lower price, our Low Price Guarantee will refund 110% of the difference.

Whether you buy a Vulcan range, Manitowoc ice machine, Hobart slicer or another piece of restaurant equipment from ShortOrder, you can rest assured you’re getting the lowest price.

Jon Bon Jovi is getting into the restaurant business. Rumor has it the rocker is set to open a restaurant in East Hampton, New York called Blue Parrot.

An actor and musician, Bon Jovi is also known for his charitable work. Bon Jovi has helped such organizations as the Special Olympics, Habitat for Humanity and the Red Cross. By opening a restaurant, Bon Jovi will join the list of other celebrities-turned-restaurateurs like Michael Jordan, Robert de Niro, Justin Timberlake and Jennifer Lopez.

Bon Jovi’s restaurant will open in summer 2009 according to the New York Post, though not many other details are known about the endeavor since Bon Jovi’s spokespeople are keeping things hush-hush.  What is known is that Bon Jovi is teaming up with investor Ron Perelman to open the Blue Parrot restaurant. Blue Parrot is a Tex-Mex restaurant that’s been closed for about two years, but when it was open, it was known for its karaoke nights. No word on whether Bon Jovi will reinstate karaoke nights and sing for patrons at Blue Parrot, but it’s safe to say fans are hoping they’ll be treated to a rockin’ rendition of “Blaze of Glory” as they eat fajitas and enchiladas.

Being a chef has long been a boys’ club, but not as of late. As more and more women are going to culinary school and catering college to pursue a career as a chef, restaurant kitchens are starting to see a growing number of women chefs.

Restaurant Kitchens: More Women Chefs Running the Show

Restaurant kitchens can be aggressive, intense environments, but women chefs aren’t intimidated. A recent article in the UK’s Times Online talks about how female chefs are taking the restaurant world by storm. In fact, female enrollment is up at culinary schools and catering schools. One of the largest catering colleges in the UK, Bournemouth and Poole College, is seeing a 50:50 enrollment of men and women. Last year, the enrollment was 75 percent male.

The article profiles a few notable women chefs who have opened their own restaurants or made impressive accomplishments while working in restaurant kitchens. Clare Smyth, for example, was made head chef of Gordon Ramsay’s three Michelin-starred restaurant in Chelsea when she was just 29 years old. And there’s Anne-Sophie Pic, the recipient of a three-star award for her restaurant in southeastern France. Pic was actually the first French female chef to receive this award in 50 years.

Restaurant Kitchens: Women Chefs Bringing Skills to the Table

So are women chefs bringing more to the table? Chef Thomasina Miers, owner of London restaurant Wahaca, feels that women are more meticulous in the kitchen than men. Miers further explains that women chefs stress the look of a dish being as good as the taste of the food. In the restaurant kitchen, this is a valuable asset that diners surely appreciate.

Commercial Kitchen Equipment For Chefs

No doubt, women chefs — and men chefs — prefer to work with reliable, quality commercial kitchen equipment. ShortOrder.com has so many excellent products for restaurant owners and chefs. Commercial kitchen equipment — like Vulcan ranges, Frymaster fryers and Manitowoc ice machines, will be able to stand up to the demands of restaurant kitchens. And the commercial kitchen equipment will meet the standards of professional chefs.

Manitowoc fans will be happy to hear that a Manitowoc blog has launched at ShortOrder.com. Now, when you come to browse our restaurant and commercial kitchen equipment, you’ll be able to read the latest about Manitowoc products, including Manitowoc ice machines. Check out the Manitowoc blog is at manitowoc.shortorder.com.

Manitowoc and ShortOrder are Cookin’

Manitowoc and Short Order are cookin’ — take a look at the Manitowoc commercial kitchen equipment ShortOrder offers, and stay informed about the latest products and news at the Manitowoc blog. The recipient of many Editor’s Choice awards from ShortOrder, Manitowoc ice machines and other equipment are the industry standard for a reason. And ShortOrder is proud to carry Manitowoc restaurant equipment.

Manitowoc: A History of Success

Not only does Manitowoc make great commercial kitchen equipment, but they’re also a great company. Based in Wisconsin, Manitowoc started in 1964. The company is all about designing and manufacturing outstanding restaurant equipment. Customers have come to know and trust the Manitowoc name.

Knowing that customers would appreciate saving money on operating costs, Manitowoc takes care to make restaurant equipment that performs efficiently. Besides that, Manitowoc also keeps in mind while designing and manufacturing the importance of food safety. Every step of the way, Manitowoc is concerned about their customers.

Manitowoc Blog Features New Products, Other News

Manitowoc has a reputation for being one of the best in the restaurant industry, a name that people can trust. So it’s only fitting that ShortOrder has a blog dedicated to Manitowoc, where customers can stay informed about the company. Expect news regarding Manitowoc, including new Manitowoc products soon to be released. And another great way to stay informed about what’s going in the industry is to read ShortOrder’s restaurant equipment blog. ShortOrder is proud to provide helpful information, including the Manitowoc Blog, to restaurant owners and kitchen equipment buyers.

Food Safety Matters

Food Safety … It isn’t something most people think about on a daily basis, except for the restaurant industry that is.  We think about it everyday because the last thing any of us want is for someone to get sick from the food that we work hard to prepare.  We also don’t want to think about our restaurant being shut down because we didn’t meet food safety standards.

Food Safety Guidelines

With the right equipment and the right knowledge, food safety is a pretty easy thing to handle.

Some great guidelines to remember are:

-  All restaurant employee employees should follow hygiene guidelines; such as washing hands after using the restroom and before preparing food.

-  Cross-contamination of foods should be avoided at all times.  Wash, rinse and sanitize all food contact surfaces, such as work tables, slicers, and other preparation equipment.

-  Foods must be cooked to recommended internal temperatures.

-  Hot foods should be held hot at temperatures of 140 degrees Fahrenheit or greater.  Holding cabinets provide a constant source of proper heat.

-  Cold foods should be kept cold at temperatures of 41 degrees Fahrenheit or lower.  Keep a thermometer in your refrigerator to make sure the temperature is at the proper setting.

-  Abusing standard time and temperature standards for food should be avoided at all costs when handling prepared foods.

-  Leftovers should only be reheated in the oven once; after that they should be tossed out.

Food Safety Means Better Health

As stated earlier in the post, food safety matters to everyone … restaurateur, chef, employees, and patrons can all be harmed by foodborne pathogens.  There are more than 250 known foodborne diseases that cause anywhere from minor illness to death.  By following the simple guidelines listed above and by making sure all of your equipment is functioning properly, you can help prevent disease and illness caused by unhealthy foods.

Taste of Chicago in 28th Year

The Taste of Chicago is an indicator of summer for many Illinois residents. Considered the world’s largest food festival, the Taste of Chicago promises not to disappoint.

The Taste of Chicago, considered the second largest tourist attraction in Illinois, runs for ten days starting this year on Friday, June 27th and running until Sunday, July 6th. The Taste of Chicago, now in its 28th year, sees over 3 million festival attendees in its Grant Park location in downtown Chicago. There are over 70 restaurants and food vendors that participate each year in this free-admission food festival.

Taste of Chicago Brings World Class Fare

All types of cuisine can be found at this much anticipated food festival. Kitchens all over Chicago prepare ethnic and exotic foods, family favorites and Chicago specialties to feed all the hungry festival goers. Then the restaurants line up along the park with their portable ovens and refrigerators in hopes that their food creations are chosen as the Taste of Chicago favorite.

Taste of Chicago More Than Food

Food isn’t the only thing that you will find at this Mid-West food festival. You will also find a 5K Race for the Taste with proceeds going to the Greater Chicago Food Depository, as well as top-notch entertainment.
The free entertainment at the 2008 Taste of Chicago food festival includes the likes of Chaka Kahn, Stevie Wonder, Plain White T’s, Gomez, Old 97’s, Bonnie Raitt and many others.

Taste of Chicago Participants

Now if you are a Chicago restaurant that wants to participate in the Taste of Chicago, you are a little late for this year. The applications were due back in February. However, contact the Illinois Restaurant Association to make sure that you are on the list to receive an application for the 2009 Taste of Chicago.

And if you do get in, make sure to give us a call and we will get you all the restaurant equipment you need to prepare your festival cuisine.

Green Restaurants Are Here to Stay

Green restaurants are sprouting up all over the place, as they should be. Restaurant patrons have a growing daily concern for the health of their environment and the health of their families. They are making their homes, apartments, offices, cars and lives more green; why wouldn’t they want their favorite dining spot to do the same thing. Fortunately for commercial kitchens everywhere, restaurant equipment manufacturers are helping out.

Green Restaurant Equipment

The Environmental Protection Agency and the Department of Energy have united to form the Energy Star movement. Currently, five categories of commercial restaurant equipment have established Energy Star guidelines. They are fryers, hot food holding cabinets, refrigerators/freezers, dishwashers, and steam cookers. These certified units can save over 40% in energy costs compared to non-Energy Star models.

Some examples of Energy Star rated equipment are the Vulcan VPX3 Counter Boilerless/Connectionless Electric Steamer, the Hobart LXi Undercounter High Temp Dishwasher, and the Frymaster H55 High-Efficieny Gas Fryer.

We care about the environment at ShortOrder.com; so if you have questions about Energy Star rated equipment that we carry, just give us a shout and we will be happy to help.

Green Restaurant Tips

You don’t need to buy all new equipment at one time to become a greener restaurant. There are several other things that you can do to start you down the green path.

• You can use low-flow pre-rinse spray nozzles at the dish machines.
• Use compact fluorescent lamps instead of light bulbs in break rooms, storage rooms, offices, walk-in refrigerators, etc.
• Use take-out containers that can be recycled (#1 and #2 plastics and aluminum) instead of Styrofoam.
• Use organic foods in the kitchen.
• Make sure to use recycled paper products whenever possible (i.e. napkins, office paper, menus)
• Install occupancy sensors in the restrooms, storage rooms and any other low-traffic rooms. Lights will turn off automatically when the rooms are unoccupied.

Here’s to greener restaurants and a greener future!