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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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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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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Now Serving – June – Preparing for the Heath Inspector and Nachos for Father’s Day

Friday, June 14th, 2013

  JUNE 2013 A monthly newsletter showcasing the taste of cookware ISSUE 54 Technically summer doesn’t start until June 21st, but with the heat that we are having in Texas, it sure does feel like summer has arrived. Here are some fun (and somewhat useless) facts about the month of June: the flag of the

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Now Serving – May – Strawberry-Mint Limeade and How to Deal with Whiners

Tuesday, May 21st, 2013

MAY 2013 A monthly newsletter showcasing the taste of cookware ISSUE 53 It’s that time again, school is out (or almost out), the sun is shining brighter and longer – that must mean that summer is almost here! Do you have any big plans for the upcoming Memorial Day weekend? Don’t forget that ShortOrder.com has

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SoundOff – Convection Ovens

Monday, April 29th, 2013

Convection Ovens April 2013     We are highlighting convection ovens this month. They cook faster and more evenly than a standard, conventional oven by moving heated air across the food. There is a fan mounted in the oven wall that forces the heated air around the cabinet and pushes the cold air out of

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Now Serving – April – Phone Orders! Spring Cleaning, and Chicken Pesto Pasta

Monday, April 22nd, 2013

April 2013 A monthly newsletter showcasing the taste of cookware ISSUE 52   Texas has been quite rainy lately, but as the saying goes “April showers bring May flowers.” Since, our lakes and rivers are very dry, we’ll take it! How’s business in your area? Does the spring weather have an effect on your income?

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Now Serving – March – Creating Relationships with Customers & a Sweet Irish Bread

Friday, March 22nd, 2013

March 2013 A monthly newsletter showcasing the taste of cookware ISSUE 51 Well, it seems as though Spring has already hit Texas, since we pretty much skipped winter this year. The wildflowers and trees are blooming, and our days just got longer thanks to Daylight Savings Time, which I love. That means there is more

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Tap into 2013 Toasted Breads Trend with Commercial Toasters

Thursday, February 21st, 2013

2013 has been proclaimed the Year of the Toasted Breads!  Why, you may ask?  Part of the upswing the popularity of toasted breads (and consequently, commercial toasters) has to do with a rising popularity in snacks and tapas featured more prominently on menus.  Stemming from a desire to appeal to a restaurant-going population that wishes

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Change Your Ranges with the Locavore Movement

Thursday, February 14th, 2013

Many restaurants are looking for ways to set their business apart from the rest.  This week we can help you change what goes on your ranges for cooking by investigating the popularity of the locavore movement.  A unique approach to buying, preparing, and serving food, the locavore philosophy can be a way to improve your

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Perfect Super Bowl Chili Recipes for Gen2 Ranges

Thursday, January 31st, 2013

Though it is delicious in any weather, chili is especially delectable when cold weather hits.  And, more importantly, it is a Super Bowl snack staple.  As Gen2 ranges heat up to bring you this football-watchers’ favorite, we want to introduce you to some variations of chili recipes for your Gen2 ranges from across the country. 

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Vegetables for Southern Fryers

Thursday, January 24th, 2013

It’s no secret that in the South, food is top priority, and that fried food is a favorite in Southern kitchens.  Fryers are an important addition to any Southern restaurant, as there are so many fried foods that are part of the Southern cooking tradition.  County fairs are famous for filling their fryers with such

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Char Broilers Make Creative Vegetarian Dishes

Thursday, November 15th, 2012

Serving vegetarians doesn’t have to mean sacrificing flavor or creativity.  Char Broilers are an excellent way to get that open-flame taste without ever needing an outdoor grill.  There are many types of char broilers to choose from and by many popular brands like Bakers Pride, Vulcan, and Gen2.  Use char broilers to go for a

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The Right Restaurant Equipment for a Delicious Thanksgiving Feast

Thursday, November 8th, 2012

Whether you are catering to the whole family clan or a big group of friends, the right restaurant equipment can help make Thanksgiving food preparation faster, leaving you with more time at the table.  When cooking for large numbers, efficiency is the name of the game.  Mixers, combination ovens, and even Gen2 fryers can make

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Now Serving – Halloween is here, the Power of Positivity, and “Mummy Dogs”

Friday, October 12th, 2012

October 2012 A monthly newsletter showcasing the taste of cookware ISSUE 46 Well, how did your September wrap up? Can you believe that it is already October? I feel like during the month of October we are on cruise control, in my opinion nothing major happens. Some of you might be enjoying the changing of

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Gen2 Ranges Great for Fresh Fall Foods

Thursday, October 4th, 2012

Fall is fast approaching, and with the changing leaves comes a change in seasonal menus.  Gen2 Ranges are an optimum tool for cooking this season as the weather changes from balmy to blustery, and culinary focus shifts from summery to soothing. As those cool winds sweep in, so do fresh fall vegetables.  Swap out the

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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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Manitowoc: Ice Machines With Great Spirit

Thursday, July 12th, 2012

Manitowoc, a city in eastern Wisconsin on Lake Michigan, gets its name from the Native American word meaning home of the Great Spirit. And it is with great spirit that the people that manufacture Manitowoc Ice Machines have embraced cutting edge technology and conservation since their beginnings in 1964. And with the Indigo series, Manitowoc Ice

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Frymaster Fryers: The Kings of Crisp

Friday, June 29th, 2012

Onomatopoeia is a word that imitates the sound it describes. What better onomatopoeia than the word, “crispy?” Think about it–crisp, savory fried chicken, crispy french fries, crispy fried shrimp. The word “crisp” just makes your mouth water, doesn’t it? You hear the word and you can just imaging your mouth biting down on that morsel

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Cool is Hot All Over Again

Thursday, June 21st, 2012

Imagine the low, cool tones of Barry White, accompanied by that groovy beat, sliding out over the dance floor like the smooth waves from a smoke machine. The disco ball spins white lights all over the floor. It’s the 1970’s, baby. That was when cool was hot. Cat’s were groovin’ to a rhythm that could

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Hey Good Lookin’!

Wednesday, June 6th, 2012

Is there anything better looking than an ice machine full of fresh cold ice when the customers are lining up outside your door? They say beauty is in the eye of the beholder. Well, when the beholder is the owner of a successful restaurant like yours, sometimes the “sight for sore eyes” takes the boxy

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Precision and Performance: The Stuff of Childhood Dreams

Wednesday, April 25th, 2012

If you visited the grocery store as a child, chances are you’ll remember standing at the deli counter, watching the butcher load a block of yellow cheese or a juicy slab of ham onto the large slicer. You were mesmerized as the perfectly thin slices of meat or cheese fell off of the blade in

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Beverage-Air Refrigerators: Cold Food, Not Feelings

Thursday, March 15th, 2012

Let’s face it, some things are just better when cold. Take milk for instance. Most of us despise warm milk in the way kids’ loathe Brussel sprouts.  Then there are foods such as produce, meats and fish that have to be cold so they do not turn into some sort of high school science experiment.

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Manitowoc Ice Machines: Essential Ingredients

Wednesday, February 8th, 2012

Let’s talk about ice. It’s perhaps the most essential, yet overlooked ingredient for making the perfect cold beverage. Ice perserves the flavor of your favorite hors d ‘oeuvres, and keeps those delicious salads crisp. However, the production of this ingredient doesn’t just happen via magic or Mother Nature’s whim. No, for the ingredient of all

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Globe Slicers: Thou Shalt Skip the Sword, Armor and Chainmail

Wednesday, January 25th, 2012

Can you imagine what it must have been like long before commercial restaurant equipment and technology, when knights and peasants of the Middle Ages tried to slice meat, vegetables and cheeses? A blacksmith toils for hours, pounding steel, forging, tempering and hardening a blade just enough to cut through the thickest meats. Then some big

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Frymaster Fryers: Experts in Creating a Sensory Experience

Tuesday, January 24th, 2012

You can almost smell the aroma just by reading words. It is that whiff of unbelievably crisp fries, onion rings, and chicken that float like balloons from the kitchen and through the entire dining area. Patrons lift their noses almost like bloodhounds trailing a scent. To create that lovely experience, it takes a certain talent,

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Gen2 Griddles: HOT

Thursday, January 12th, 2012

Ages ago, man grunted and danced in stunned amazement at the fire, with its intense light and heat. Once harnessing its power, man’s relationship with fire became a connection that altered everything. When we dig down and think deeply about combustion and heat, it is the essence of production. Heat not only cooks food, but

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Vulcan Ranges: More Power

Wednesday, January 4th, 2012

Maybe you’ve experienced this. It is the lunch or dinnertime rush. There is a packed house of hungry patrons nearly salivating for your wonderful cuisine. You look back at the cook, notice the worried sweat on his brow, and you belt out the words, “Scotty…I need more power!” To which the cook replies, “I’m giving

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Scotsman Ice Machines: Innovation Under the Hood

Wednesday, December 28th, 2011

Innovation. When we imagine the advancements in technology today, often we think of mobile phones, social networks, computers, and software. However, one company has been revolutionizing its place in the restaurant equipment industry for over a half century. Scotsman Ice Systems and their high-powered Scotsman Ice Machines have been at the forefront of ice systems

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Hobart Slicers: Move Over Fancy Gizmo’s. Hobart is Here.

Thursday, December 15th, 2011

We are a species endlessly blessed with the vision to imagine or re-imagine the things that make life easier. We have little gadgets that play music, send emails, and items you merely touch that seemingly create magic. When it comes to restaurant equipment at Short Order, many the items we carry don’t operate exactly one

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Globe Slicers: Engineered With Ease In Mind

Wednesday, December 7th, 2011

In the good old days cutting hunks of meat and slicing cheese took what seemed like an entire day to complete. After it was all finished, you were just glad that you still had all five digits remaining. Older hand-cranked meat slicers certainly made cutting much easier, but left one with hands so stiff a

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Frymaster Fryers: The Scent of Delicacy

Thursday, December 1st, 2011

From the teeming wonderland of Los Angeles, to small roadside diners in Texas, to street corners all over the Midwest and bustling cafes of New England, a wonderful aroma is luring people from the sidewalks of America and inviting them to dine. That emanating scent floating through the air is probably the telltale signs of

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Beverage-Air Refrigerators: Experts in Refrigeration

Wednesday, November 23rd, 2011

Who could have imagined so many years ago that science would discover that molecules move more slowly in cold temperatures, or that we wouldn’t need to bury our food in snow, blocks of ice, or mounds of salt to keep it from spoiling? Would anyone have dreamed over one-hundred years ago that science and machine

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Franke Espresso Machines: Reviving Customers Everywhere

Wednesday, November 16th, 2011

Do you want to win the hearts and minds of your customers? Would you like to be the hero when they come stumbling into your establishment in the early morning hours, groggy and still wiping the sleep out of their eyes? Would you like to give everyone a pick-me-up to help them get through their

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Eagle Restaurant Equipment: Beauty in Simplicity

Wednesday, November 9th, 2011

Let’s face it. Shiny and fancy gizmos full of profound electronic wizardry make just about everything easier. With just one touch of a button, a flip of a switch or sometimes with almost no effort at all, these instruments of culinary magic will cook, clean, brew and do just about anything you need them to

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Scotsman Ice Machines: No Duct Tape Necessary

Wednesday, October 26th, 2011

Restaurant equipment typically consists of many moving parts. Which means on any given day, that’s just more items that have potential to break, and when you and your employees are on a first name basis with the local repairman, it may not be something to smile about. That is why at Short Order, we strive

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Manitowoc Ice Machines: No Tech Support Necessary

Wednesday, October 19th, 2011

Manitowoc Ice Machines will probably never spark a technological revolution. You can’t ask it questions, expect it to upload photos to Facebook or play music. Yet, you can take heart in the comfort that you also won’t have needed to memorize a phone number for tech support or upgrade contracts every few months like today’s

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Hobart Slicers: Become a Restaurant Samurai

Wednesday, October 12th, 2011

You could spend your life looking for the perfect slice and it would not be a wasted one. It would be a journey in search of the cleanest, almost legendarily precise cut through the softest cheeses and thickest meats. This is a path in search of razor sharp efficiency, reliability and toughness. A skill not

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Beverage-Air Refrigerators: Helping You Avert Cold Storage Armageddon

Wednesday, October 5th, 2011

Running a restaurant is a substantial and spectacularly complicated operation, as you might expect, packed with endless planning and the need to store huge sums of refrigerated food items that sometimes no one really knows where to place. It’s a constant battle for space that sometimes becomes a nearly cinematic conflict. Gallons of milk battle

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Cheese Melters: A Little Bit on the Cheesy Side

Wednesday, September 28th, 2011

At Short Order, we like to inject a bit of entertainment into our information each week to help highlight our fabulous selection of restaurant equipment. In keeping with that motto, this week we intend to get a little cheesy in telling you all about our variety of cheese melters. Whether your restaurant is serving elegantly

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View ShortOrder's Product Lines

Luxor
Luxor
Nemco
Nemco
Vulcan
Vulcan Ranges
Scotsman
Scotsman Ice Machines

Low Price Guarantee

ShortOrder.com is committed to being the low price leader. Not only will we meet, but we'll beat any legitimate advertised price from a competing food service equipment dealer for any item in our inventory. We will gladly refund 110% of the difference on an identical item from another dealer (including all freight charges.) Contact us at 800-211-0282 if you feel you have located an item that is priced lower than ShortOrder.com.

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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