Maybe You Should Sweat the Small Stuff

Tuesday, March 24th, 2015

KolpakP7-054-CTWalk-in coolers can be the most overlooked piece of equipment in your facility, even though it’s one of the most used. Most restaurants carry a high dollar amount of product in their walk-in cooler and freezer. In many operations, the top of the walk-in becomes a convenient place to store dry goods and consumables like plastic cups or to-go boxes. While I understand that sometimes you “do what you gotta do,” it’s import to remember a couple things.

Storing items on top of  the walk-in can decrease the airflow to self contained refrigeration units. This reduction in air-flow can increase the heat bubble around your unit’s cooling system. Over time it will have to work harder, decreasing the life of the unit. In many cases, it can cause the unit to fail entirely. As good as foam to-go cups are at keeping beverages warm or cold, they do an even better job of holding heat around the compressor.

Another issue with storing items on top of the walk-in is cleanliness. Even though items are stored in boxes that won’t come in contact with food, it increases the chance that contaminants will come in contact with food. As much as I hate to admit it, more than once I’ve seen workers pulling to go cups from the top of the walk-in, just as someone pushes a cart of back-ups to the front line. You can see the debris fall from the top of the walk-in and contact the food that is about to be served to your customer! Be honest, how often do you clean the top of your walk-in? You can use degreasers and general cleaners to help with this task, but how often will you do it? Sadly, it’s more likely that the floor of your facility is cleaner than the top of your walk-in. Consider adding a walking check of the top of the walk-in to your daily routine. Make sure that dry goods, consumables and other things are not stored on top. (more…)

Get Organized! Ways to Rethink Your Restaurant Shelving

Wednesday, June 18th, 2014

Here at Short Order, we’re all about making life in the kitchen easier. We know what kinds of equipment it takes to keep a restaurant kitchen running smoothly… and we don’t want to be shelve-ish about sharing our tips. Read on and see for your-shelf how you can stay organized with the right carts and shelving.


Types of Shelving

  • Dunnage racks are best for keeping heavy items off the floor. They come in a variety of sizes from brands like Lakeside, Metro, and New Age.
  • Dry storage shelving kits are a versatile way to organize anything from pans to pickle jars. Strong, adjustable, and available in a variety of sizes, dry storage shelving is a good catch-all for your equipment and supplies.
  • Keg racks are suitable for… what else? Kegs. Though you can likely get away with putting your kegs on another type of shelving, keg racks are specifically made to support the weight and shape of kegs.
  • Display shelving is a great way to put your grab-and-go products front and center. Get those dry goods out from the storage room or behind the counter and place them where customers can see them.
  • Security carts are useful for items in your kitchen that need extra protection. An enclosed security cart is best for products like alcohol, and is especially useful for caterers who tend to work off-site and need a safe way to transport goods. Security carts are available as stationary units are mobile units.


Now Serving – Farewell to Tylee, Customer Service Tips and a Dip

Friday, August 17th, 2012
August 2012 A monthly newsletter showcasing the taste of cookware ISSUE 44
Now Serving

It’s already August and summer is coming to a close. Kids are headed back to school soon, and it’s time for a new school year and a new beginning. It’s on that note that I would like to let you all know that my last day with ShortOrder is going to be August 15th. I have really enjoyed getting to know you all over the past (almost 7!!!) years and have had a blast working with the best co-workers a gal could ask for.

 I am turning my precious newsletter over to Meghan Jarrell – Don’t worry, you’ll be in good hands! Meghan has been with ShortOrder for almost a year and she knows her stuff, not to mention she’s a social butterfly – she’s a perfect fit!

 Take some time to welcome Meghan on our Facebook wall – and check back often for special one-day only deals!

 If you miss the Facebook promotions, there’s another way to save on your next purchase. Go to and submit a product review! We’re giving away a $50 Gift Card to one reviewer per month. Join me in congratulating this month’s winner: Larry Young!

 Don’t miss the clearance section, full of scratch and dent and discontinued inventory! These products have only minor physical imperfections and are protected by the full manufacturer warranty. Clearance inventory changes often so check our clearance section for the best deals.

 In this issue: Redefining Customer Service, a recipe for a tasty tomatillo and avocado dip and our Featured Items: a Kolpak walk-in cooler, dry storage shelving, and a Gen2 fryer.

 Remember, this newsletter is for you and if there is anything you’d like to know more about – give us a shout! We’d love to hear from you.

Tylee Van Waes

Redefining Customer Service

Forget about making the customer happy!

Let’s face it, no matter what type of business you are in, everyone has a client or customer that they are trying to keep happy. There are a variety of ways that this has been measured over the years. It has ranged from measuring their level of satisfaction, to the customer’s loyalty to the brand, to their engagement, and even by asking if they would be willing to recommend the company to a friend. All of these different measurements, in the end, are to establish if your customer is happy.  


According to a recent article from Tom Rieger, he has found that making a customer happy is not necessarily the way to go. He claims that what is most  important is that your customer feels like they were treated with dignity. Your front-line customer service representatives are put in a tough spot if their main objective is to always make the customer happy. That would mean that they are always saying, “yes” to please the customer, but in turn, they could be breaking company policies.


What if we shift our thinking about our customer service from making them happy, to making sure that they are treated with dignity and respect? Rieger worked with Dr. Sabrina Pagano studying moral emotions, perceived justice and the concept of dignity and found that:

  •  People feel moral outrage when their dignity is violated, which also causes them to want to get back at whomever has wronged them.
  • People are more open to comply with decisions and outcomes, even if it is not in their favor, when they are treated in a just and fair manner.
  • The range of emotions connected to dignity vary from self-worth and elevation, all the way to embarrassment, shame, and disgust on the other end of the spectrum.

This revolutionizes the way we look at customer service. We should focus on how the customer is treated during the process, not just on giving them what they want to make them happy. If they feel like they were treated fairly and that their dignity was upheld, they are more likely to accept the outcome of the situation, even if it is not in their favor. Think about what you can change today, to start focusing on the dignity of your customers or clients, and not as much on making them happy. This is a paradigm shift, but in the end, could really grow your business.

Featured Products
Kolpak P7
Dry Storage Shelving
Gen 2 Fryer
Kolpak Walk-In Cooler
6×8 Walk-In Cooler
$5,035.00 delivered
 Dry Storage Shelving
60″W x 74″H x 18″D
$151.00 delivered
Gen 2 Fryer
70 lb. SS tank fryer
$1,265.93 delivered
Click for more info! Click for more info! Click for more info!

Featured RecipeTomatillo and Avocado Dip
In the spirit of upcoming football check out this dip from 

Yield: 8 Servings (2 cups)


  • 4 med. tomatillos, husked & quartered  
  • 1 avocado, pitted & peeled
  • 1 jalapeno pepper, chopped 
  • 1/2 cup fresh cilantro sprigs 
  • 1/4 white onion, chopped 
  • 2 tablespoons lime juice 
  • kosher salt & black pepper 
  • blue corn tortilla chips, for serving


  1. In a food processor, combine the tomatillos, avocado, jalapeno, cilantro, onion, and lime juice, pulse until it is the texture of relish.
  2. Season with 1 tsp salt & 1/4 tsp black pepper
  3. Serve with the tortilla chips  
Avocado Dip
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