Tips to Improve Your Restaurant’s Menu

Tuesday, January 17th, 2017

 Metips-to-improve-your-restaurants-menunus 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 improve it by following these dos and don’ts.


  • Do organize your menu logically so customers can order a meal without having to flip back and forth several times. The most common arrangement is to place appetizers first, entrees and side dishes next, and beverages and desserts last, but feel free to choose something that works best for the kind of food you offer.
  • Do focus on writing tantalizing food descriptions as a means of stimulating enthusiasm and appetite. Highly descriptive words such as “melty,” “silky,” and “creamy” appeal to the senses and allow you to promote dishes that will put your commercial cheese melter, ice cream maker, and other restaurant equipment to good use.
  • Do understand consumer tendencies when it comes to reading menus and use this knowledge to print your selections accordingly. For example, the top right of the menu is the first place people look while the bottom left is typically the last, and the dish listed first in each category tends to be the one customers choose most often. Reserve the best spots for the items you wish to highlight.
  • Do make your menus easily accessible. Keeping menus in tabletop menu holders rather than having waitstaff remove them after taking orders is not only more convenient for customers, but also encourages additional browsing and may lead to an increase in dessert and beverage sales.


  • Don’t be afraid to adjust prices when ingredient costs go up or down for a sustained period. Occasional—and reasonable—hikes are to be expected, and are largely tolerated by customers.
  • Don’t print your menus in an unusual font that’s difficult to read. You’ll save your customers and waitstaff from a lot of unnecessary frustration if you stick to readable fonts.
  • Don’t add pretentious details to your food descriptions. Unless phrases like “farm to table” or “all-organic ingredients” are vital to your eatery’s overall marketing strategy, few customers will care how the produce was harvested or how the chicken was raised prior to ending up on their plate.
  • Don’t hesitate to revamp the menu periodically. Whether you do this seasonally, when there’s a major personnel change in the kitchen, or to tie in with specific promotions, your customers will welcome and appreciate some new selections.

One of the first interactions customers have with any restaurant is through the menu, so getting it right is paramount. Use the above tips when designing or improving your own menu to ensure you project the desired image and showcase your best dishes.

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 put the finishing touches on your seasonal menu, consider adding these lighter selections that can be prepared on your commercial grill.

grilled foodStarters and sides

Kick things off and whet your customers’ appetites by making these popular starters and sides available on your spring grill menu. All of the food listed here can be customized by mixing, topping, or serving with your own special sauces, seasonings, cheeses, and dips:

  • Shrimp
  • Clams
  • Vegetable kebabs
  • Buffalo wings
  • Whole bell peppers
  • Corn on the cob
  • Potato wedges
  • Artichoke hearts

Main dishes

The great thing about these items besides how easy they are to whip up—just brush with some olive oil before grilling and add salt, pepper, or other seasonings to taste—is that they can be served on bread as a sandwich or on a plate with sides. Either way, your customers will love the result and clamor for more, so be sure to stock up accordingly:

  • Lean pork tenderloin
  • Swordfish
  • Turkey burger
  • Meatballs
  • Thin crust pizza
  • Quesadillas
  • Flank steak
  • Farm-raised pheasant
  • Boneless leg of lamb

Sweet treats

Customers might not be used to thinking of sweets and desserts coming off the grill, but these light and tasty treats will change their mind in a hurry.

  • Fruit, including apples, peaches, pineapple, strawberries, mangoes, and bananas
  • Any variation of S’mores (chocolate or flavored chocolate spread and marshmallows sandwiched between graham crackers or cookies)
  • Grilled ice cream
  • Miniature pastries filled with any of the fruits listed above
  • Grilled pound cake with fruit or whipped cream topping

If you’ve been using your grill only for traditional food like burgers, steaks, and chicken, it’s time to break out of that pattern and offer up something fresh for spring. Choose your favorite ideas from this page, test out a few recipes, and get ready to wow your customers with a new menu.


5 Documents You Should Have in Your Restaurant’s Kitchen

Monday, July 7th, 2014

chef-kitchen-clipboardRestaurant 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 various licenses and permits. Many state governments mandate that a food service license and sellers permit remain visible in the restaurant. Additionally, most states require that employees have food handler permits, which should be kept on file in the restaurant. If you aren’t sure about what license and permits you need to have, check with your local or state health department.

2.    Employee Handbook

Employee handbooks shouldn’t just be distributed when you hire new employees. Having an employee handbook nearby can aid your employees with any questions they might have about standard operating procedures, job descriptions, or dress codes. This establishes clear expectations for both kitchen managers and employees.

3.    Daily Operations Checklists (more…)

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
Now Serving

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 United States was adopted in 1777, it is National Candy Month, Father’s Day is Sunday, June 16th this year (that’s this weekend!), and lastly, June has the longest daylight hours of the year in the Northern Hemisphere and the shortest daylight hours of the year in the Southern Hemisphere. There you have it! You are now prepared for your next June trivia night. candy month

We want to take this opportunity to remind you about our low price guarantee that a lot of our customers have utilized. If you find a unit that is cheaper elsewhere,

we will gladly match the competitor’s price and beat it by 10% of the difference on an identical item from another dealer (including all freight charges.)

Don’t forget to check out our Facebook page from time-to-time, as we do random daily promotions. We also do a random giveaway each month to someone who has reviewed a product online. We did not have any new reviews this month, so if you would have submitted one, you would have been our winner!

Are you looking to save some money? You can always check out our clearance section as it contains scratched and dented, and discontinued products that are all covered by the full manufacturer warranty. In this month’s issue: Tips to be prepared for a surprise health inspection, bacon nachos for dad and our featured products: a Franke espresso machine, a Hatco countertop warmer, and a Beverage-Air glass chiller.

We want to hear from you! Please don’t hesitate to contact us about anything good or bad. We are here for you, so give us a shout!

Meghan Jarrell

Will You Be Ready For An Inspection?

Tips to help prepare for the dreaded health inspector


A couple of months ago we talked about doing a spring cleaning overhaul on your restaurant. Now, let’s look at the best way to be prepared for a health inspection. You may, or may not, know when they are coming, so stay ahead of the game. Managers can and should conduct weekly inspections to be proactive. Here are some things to look at that were highlighted on the National Restaurant Association Blog Article – “Nine tips to prepare for a health inspection”:

1. Use the Same Form – Locate the form that your health department uses and go through as if you are the health inspector

2. Walk into your establishment – Get an outsider’s perspective entering the building


3. Review problems post-inspection – Once you have gone through and made your assessments, make sure the kitchen staff and other staff members understand the importance of food safety

4. Ensure staff are on the same page – This is especially important if you have any employees that speak English as a second language, be sure to get a translator to clarify all of the findings

5. Know your priorities – For kitchen employees it should include: food time and temperatures, personal hygiene, and cross contamination. Temperature guidelines are to check the products when they arrive, when they are stored and when they are served

6. Reinforce hand washing – Post signage at all sinks and restrooms and discuss with employees

7. Train your managers – Make sure they are up to date with all of the latest food-safety techniques

8. Review health codes – Check for any special local requirements

9. Get involved politically – Provide a restaurateur’s perspective on local committees

These simple steps should help you and your staff be prepared for a health inspector to arrive at any moment, and for your restaurant to pass with flying colors.

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Featured Recipe
Bacon Nachos
bacon nachos
Try this manly recipe for Father’s Day from
Yield: 4-6 Servings


  • 1/2 Lb ground beef
  • 4 Cups tortilla chips
  • 1/4 Cup bacon bits
  • 2 Cups shredded cheddar cheese
  • 1/2 Cup guacamole
  • 1/2 Cup sour cream
  • Chopped tomatoes and green onions (optional)


  1. Cook beef over med. heat, drain
  2. Place chips on microwave safe plate and layer beef, bacon and cheese
  3. Microwave on high for 1-2 min until cheese is melted
  4. Top with guacamole, sour cream, tomatoes and onions (if desired)
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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
Now Serving

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 has everything that you need to get your restaurant ready for all of the summer fun that is rapidly approaching – ice machines, kegerators, hot dog

warmers, fryers, the list goes on and on. Inspect your equipment now, and make sure that it is ready for your summer business!

hot dog

Last month we announced that we are now accepting phone orders. It has been going very well, so if you don’t have time to set-up your account and place an order, call us at (800) 211-0282 and we will take care of it for you. Don’t forget to check out our Facebook page from time-to-time, as we do random daily promotions. This month David L. is the winner of our monthly drawing for submitting a product review on our site. He won a $50 Gift Certificate towards his next purchase with! Keep submitting your reviews. You could be next month’s winner!

Our clearance section is a great place to start on our site as it contains scratched and dented, and discontinued products that are all covered by the full manufacturer warranty. Check it out! In this month’s issue: How to deal with whiny workers, a refreshing Strawberry-Mint Limeade in honor of National Strawberry Month, and our featured products: an Amana microwave oven, a Beverage-Air undercounter refrigerator, and an Advance Tabco sink .

We always encourage your feedback, as that is the only way to know what we can do better for you, our great customers.We really do want to hear from you! Please, give us a shout!

Meghan Jarrell


Do You Have Whiny Workers?


Productively Deal with Them with These Four Tips

Every company has one… a whiner. I know because in a previous job, years ago, I was that whiner. It can happen in any company – from an office to service industry to retail and beyond. It is easy to manage if it is a legitimate complaint here or there, but if it is one employee who continuously expresses their grievances, it can truly be contagious and drag down the mood of your other employees. Sometimes they are doing it intentionally and sometimes they are not. I was not the “intentional whiner”. I was just not aware of how often I was verbalizing my frustrations about the company. Kevin Daum points out four tips for handling these types of employees in an article on“4 Ways to Productively Deal With Whiners”.

The first is this, confront them. They might be like I was, and be completely oblivious of the impact they are having on their fellow co-workers. Call them in for a meeting, or (if it is appropriate) take them to lunch and discuss their actions. Directly explain how it is negatively affecting the environment at work. If you are not comfortable doing it in person, you can send an email or place a memo in their employee box, either way, it needs to be brought to their attention.

Secondly, as an employer you can attempt to resolve their complaints. They might be consistently whining because they have real complaints and feel that they are not being heard and that changes are not being made. You can help them take ownership of their problems by asking for them to come up with some solutions. You can also work with them to come up with a plan to resolve the situation. This may or may not stop the complaining.

No whine jpg

The third option of how to handle a whiny worker is by removing them. The employee might just be truly unhappy and not fit in with the culture that you have set up for your company. As the supervisor, you will need to provide them with feedback and give them a specific period of time to make a change, if they do not meet that time period then you have legitimate reasons to let them go.

In the event that the employee has a necessary position in your company, and is too valuable to be lost, you can isolate them. Assess the nature of your business; is telecommuting, a private office, or satellite office an option? If not, how about a cubicle away from others? If your company is a team-like atmosphere then the problem may be unavoidable, other than again attempting idea number one and be very direct with them.

No one wants to spend a majority of their time at a job where there is constant negativity. Everyone has bad days, but there is no way that every day is a bad day. It’s your job as the boss to be aware of these grumblings, and stop them before they start. Once, you have multiple workers on the whiny side, it is a much bigger problem to deal with.

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Featured Recipe
Strawberry-Mint Sparkling Limeade
Try this refreshing beverage from
Yield: 6 Servings


  • 3 Cups sliced strawberries
  • 1/2 Cup fresh mint leaves
  • 1/2 Cup fresh lime juice
  • 1/4 Cup water
  • 1/4 Cup agave nectar
  • 1 (750 ml) Bottle chilled sparkling wine – (OR substitute 3 Cups club soda for non-alcoholic)
  • Whole Strawberries (optional garnish)


  1. Blend the first five ingredients until smooth (about 1 min)
  2. Pour about 1/2 cup mixture into each glass (6 glasses total)
  3. Slowly pour about 1/2 cup of wine into each glass
  4. Gently stir to combine
  5. Garnish with whole berries if desired
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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 the way.


Full size convection ovens are larger and have greater capacity. They can save energy with up to a 30% reduction in temperature, and the food cooks up to 25% faster.
As you are looking into purchasing your next convection oven, there are some features that you need to consider. Do you need casters to be able to move it around your kitchen? They are optional with most units. They come with solid state controls or computer controls. You can program frequently used menu settings with the computer controls. Convection ovens are offered in single and double deck, depending on your needs. They are also electric or gas, so be sure to verify what your kitchen is set up for.
You can shop for Convection Ovens at here.

Featured: Convection Ovens
Features & Specifications

4 Star

– 44,000 BTU
– Energy Star
– LP Gas
– Single deck
– S/S front, sides, top, doors
– 26″ legs
– Solid state controls
– Warranty: 1 year parts/labor

4 Star

– 12.5 Kw

– 208/1 Volt
– Double deck
– S/S front, sides, top, doors
– 8″ legs
– Solid state controls
– Warranty: 1 year parts/labor



3 Star

– 12.5 Kw

– 208/3 Volt
– Single deck
– S/S front, sides, top, doors
– 25-3/4″ legs
– Solid state controls w/timer
– Warranty: 1 year parts/labor

3 Star

– 44,000 BTU

– Natural gas
– Double deck
– S/S front, sides, top, doors
– 8″ legs
– Computer Controls
– Warranty: 1 year parts/labor
Copyright © 2011. All Rights Reserved.

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
Now Serving

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? I know that spring-

phonetime in hill country is quite a popular place. There is usually a festival of some sort each weekend. That being said, if you need a suggestion for a quick getaway, you should consider Central Texas in April. The weather is lovely.

We have a HUGE announcement! Are you sitting down?! We have heard your requests… and has now implemented phone orders! We still require a digital signature, but it is a very simple process! Give us a call to place your next order (800) 211-0282. You can always leave your thoughts on our Facebook page as well. We want to hear from you. Facebook is also the only way to catch our random daily promotions. We also give away a $50 Gift Card to use at to one product reviewer per month. We do not have a winner this month because we do not have any new reviews. You missed out! It could have been yours.

Don’t forget to always click on our clearance section first. It contains scratch and dent, and discontinued products that are all covered by the full manufacturer warranty. We update it often.

In this month’s issue: Seven Tips for a Cleaner Restaurant, a tasty Pesto Chicken Pasta Salad, and our featured products: a Bakers Pride pizza oven, a Bunn frozen drink dispenser, and a Luxor tub cart.

We always love to hear from our customers! The new ones and our returning ones. Please don’t hesitate to give us a shout!

Happy Spring to you and yours!

Meghan Jarrell

Spring Cleaning – Why Not?

Seven Tips for a Cleaner Restaurant

Since we have been talking about spring time and the weather changing, we thought this would be the perfect time to mention the dreaded task of “spring cleaning”. Yes, your home probably needs a touch-up, or maybe even your car, but have you thought about your restaurant?

Mary-Claire highlighted seven great tips in her blog on She points out that for starters, try to get some natural light shining in to your restaurant, so that you can see every little corner. Assess your base boards, and walls. Do they need a good scrubbing, maybe even a coat of paint? Here is a quick list of other areas that you need to focus on as well:

1. Restrooms – It is time for a face-lift. Check every little detail including the grout. Use a pressure washing system to remove any build-up and grime.

2. Carpets – This would be a good time to bring in a company and have them deep-cleaned. The winter and early spring has a lot of rain and snow that has probably been tracked in and smashed into your carpet.

3. Mats – Inspect the mats that you have currently, if they are in good shape,

mop bucket

then maybe just pressure-wash them. Since, spring can still be a rainy time, make sure that you have enough mats at each entryway.

4. Air Conditioning Units – As we are rapidly approaching warm summer months, you will need to turn on your AC. Look them over to make sure they are in good condition, or have them professionally cleaned so that they don’t blow dust and dirt around your freshly cleaned restaurant.

5. Hoods – You should already be cleaning your hood vents on a regular basis, but you should also have them professionally deep cleaned once a year.

6. Ice Machines – Ice machines are a huge source of food-borne illness, so you should be cleaning them out on a regular basis. Empty, defrost and sanitize your ice machine.

7. Walls and Ceilings – These areas tend to get ignored. You would be surprised by how much dust and grime can build up over time. Take a sponge and some soapy water to your walls and ceilings for a fresh look and feel.

This list might seem like one big daunting task, but break it down into smaller manageable parts. Try to schedule one or two areas to clean a day, and then in one week’s time, you will have a spick-and-span restaurant.

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3-Shelf Tub Cart
$71.00 delivered
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Featured Recipe
Pesto Chicken Pasta Salad
chicken pesto pasta
Try this tasty dish from
Yield: 4 Servings


  • 3/4 Lb rigatoni
  • 4 Boneless, skinless chicken thighs
  • 1/2 Cup chopped/pitted kalamata olives
  • 1 Cup halved bocconcini
  • 3/4 Cup pesto
  • 1/2 Tsp kosher salt
  • 1/4 Tsp black pepper


  1. Cook pasta, drain, let cool
  2. Pre-heat oven to 400° F,
  3. Rub chicken with oil, salt and pepper,
  4. Roast 20-25 min, then shred
  5. Mix pasta, shredded chicken, olives, bocconcini and pesto with a dash of salt and pepper
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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
Now Serving

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 sunshine for after-school activities, dog-walking, and grilling-out after work. I’m not sure what part of the country you are in, and if your city participates, but things are rapidly turning green around here for St. Patrick’s Day this weekend. Will you be celebrating?

I’m not sure if you noticed our new, awesome, user-friendly site that we launched in February. now has easy to read, quick-view-tiles, a simplified product print page, and so much more. You should swing by and check it out, if you haven’t already. We would love to hear your feedback on our new site. Feel free to stop by our Facebook page to let us know what you like or dislike about our updated look.

Reminder: if you are looking for a deal, always stop by our clearance section first. There you will find scratched and dented, and discontinued products that are all covered by the full manufacturer warranty. Another way to save money with is by submitting a product review for any of our products. We give away $50 to a random reviewer. This month we are excited to announce that Wendy Smith will be receiving a $50 gift card from

In this month’s issue: Creating Relationships with Customers, a tasty Sweet Irish Bread recipe in honor of St. Patrick’s Day, and our Featured Products: a Gen2 raised griddle, a Beverage-Air kegerator, and an Eagle mobile pan rack.

Don’t forget! This newsletter is for you. If there is anything you’d like to know more about – give us a shout! We would always love to hear from you!

Have a great day!

Meghan Jarrell


Creating Relationships With Customers

The Importance of Your Front-Line Staff

One of, if not the most, essential parts of your business, is your front-line employees and how they interact with your customers. It is important that they are given the skills and tools they need, to leave a great impression. In a recent article by Andrew Call, Trust & Service: Building Customer Relationships One Guest At A Time, he explains that your front-line serving staff needs to be your most well-trained employees. Customers today expect more out of their dining experience. There are a few simple concepts for your front-line staff to follow that will create a better experience for your customers.

First, your front-line staff needs to evaluate each customer individually. It is easy to fall into a routine or pattern. Each customer has different needs. They might need to be left alone to chat with each other, or maybe they are having a party and need drinks often, or maybe they are a “regular” just coming in for coffee. Each situation would need to be handled differently.

Secondly, they need to be aware of first-time customers versus regular customers. Train your front-line staff to recognize regularity. The daily customers do not need to hear the specials again, as they are familiar with the menu. The new customers might need suggestions when making decisions about what to order.

customer service pic

Your servers must also be trained to understand priorities. They need to be engaged and assess whether the customer(s) are in a hurry, or are looking to make an evening out of their dining experience. The servers that understand the different reasons why the customers are there and cater to those reasons are the ones that provide the best service.

Lastly, it is essential that the front-line staff goes with the flow. They must pace themselves depending upon the customer. You don’t want to keep them waiting on their check, but you don’t want to make them feel rushed. Something as small as interrupting the customer while they are ordering, could ruin the interaction.

Making these minor adjustments can largely contribute to customer satisfaction and in-turn build business. Creating a relationship and building trust with the customers in the short amount of time that is provided requires effort, but customers who feel comfortable tend to order more, and leave bigger tips.

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Eagle Pan Rack
holds (20) 18″ x 26″ trays
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Featured Recipe

Sweet Irish Bread

Celebrate St. Patrick’s Day with this recipe from

Yield: 1 – 9 x 5 in. loaf

bread pic


  • 1/4 Cup butter
  • I Cup white sugar
  • 2 Eggs, beaten
  • 2 Cups all-purpose flour
  • 1/2 Teaspoon baking soda
  • 1 Teaspoon cream of tartar
  • 1 Pinch salt
  • 1 Cup sour cream
  • 1 Cup raisins
  1. Preheat oven 350 degrees. Lightly grease a 9 x 5 in. loaf pan
  2. In medium bowl cream together the butter and sugar until smooth, beat in the eggs one at a time, then stir in sour cream
  3. Sift the flour, baking soda, cream of tartar, and salt together
  4. Combine the sour cream mixture with the sifted ingredients until just blended
  5. Fold in raisins and transfer to pan
  6. Bake for 50 to 60 minutes or until a small knife inserted comes out clean
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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 to remain economical when dining out, more restaurants have begun incorporating “bar food”, snacks, and tapas into their all-day menus, often for prices under $5.

So, what kinds of dishes incorporate toasted bread that you can make using commercial toasters?  A whole variety, as it turns out.  You are hardly limited to a basic slice of toast.  There are toasted bread samplers, which allow you to utilize your commercial toasters and explore the different textures and tastes of various breads while pairing them with different spreads or toppings.  Similarly, the “bread board” is gaining popularity as well, which includes not only toasted sliced breads, but also rolls and crostinis as well.  These may be offered as appetizers or as bar food-style snacks to share.

As with any trend, the important thing to do when tapping into a new food style is to separate your dishes from the growing fad by utilizing unique flavors and new ideas.  The beauty of the toasted bread sampler is that it allows a restaurant to put its own spin on the dish, customizing it to the overall theme of the restaurant’s food.  The toppings you choose may be as tame and sweet as a flavorful house-made jam or spiced butter, or as filling and savory as slices of beef tartare or cured salmon.  However you choose to use your commercial toasters to make toasted breads this year, be sure that you can contribute something new to the trend.  Furthermore, it may be wise to change out the ingredients you pair with your breads from your commercial toasters from time to time.  This variety will bring patrons back to try your new menu items, turning a fad into an innovation for your restaurant.

To find the right commercial toasters for your restaurant’s needs, check out ShortOrder’s restaurant equipment today and begin experimenting with toasted breads in your own commercial toasters!

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 relationship with both the surrounding community and with your customers.

About the Locavore Philosophy
The term “locavore” refers to a person who is committed to eating local foods.  What constitutes “local” can vary depending on who you ask to define “locavore”; it can mean keeping to foods within a 100-mile radius of your home to keep within an entire city or region of your state.  The type of food available to locavores ranges from eggs from local farms and vegetables from farmers’ markets to local honey sold at a grocery store.

Why Go Locavore?
Choosing to stick to the locavore philosophy may have some drawbacks for businesses, but the benefits are great as well.  The most obvious benefit of eating locally is that you and your customers know where your food comes from and what is in it.  The resulting menu for your ranges, then, consists of fresher foods, opportunities for seasonal dishes, and a greater variety of foods to cook on your ranges.  Patronizing local growers and vendors also puts money directly back into the local economy, avoiding the need to exact a chunk of profit for a middleman in the production or shipping process.

How to Buy and Eat Locally
Raw fruits and vegetables are main contenders in a locavore’s starting menu, but it is equally possible to find local poultry, eggs, dairy, and meats.  And this philosophy doesn’t just apply to raw ingredients!  The type of food you can get from local vendors ranges from the simple to the fully-finished.  Locally-made jams, coffee, baked goods, paper products, and even beer can be incorporated into your restaurant’s repertoire.

How to Alter Your Menu
You may not be able to turn your whole menu into a locavore’s feast—and that’s fine!  Instead, try swapping out 5 major ingredients for foods that you can easily obtain locally and use on your ranges and in your ovens.  Alternately, you could choose to make 2 or 3 dishes for your ranges that you can tout as completely locavore-friendly.  You should also advertise your vendors on your menu, even if only by way of a small list on its back.  This lets your patrons know exactly where their food is coming from—and isn’t that the point of going local?  Plus, it will help you strengthen your relationship with your vendors, who will appreciate the publicity.


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