Restaurant equipment is going green. The restaurant industry is increasingly turning heads for efforts to reduce its carbon footprint. Being the retail industry’s largest consumer of electricity, this is a welcoming sign. Whether that means switching to Energy Star appliances, increasing recycling, or using non-toxic cleaning products, industry experts are noting a growing trend. Leading the charge is the Green Restaurant Association (GRA), which is a non-profit group that is dedicated to helping the restaurant industry become more environmentally conscious. The GRA provides restauranteurs with information on how each individual restaurant can reduce its energy consumption. The organization also has a highly touted green certification, which it grants to restaurants that meet its strict requirements.

One example for how this can be achieved is the B.R. Guest Restaurant Group, which recently received a green certification from the Green Restaurant Association. B.R. Guest operates a number of restaurants in New York, Chicago, and Las Vegas. In order to achieve a GRA green certification, restaurants must take four steps a year to reduce their ecological impact. This can mean small steps, such as instituting comprehensive recycling programs or eliminating styrofoam for more biodegradable containers. It can also mean taking large actions, such as switching old, inefficient equipment for modern, Energy Star rated appliances. While the upfront costs may be significant, many of the steps that restaurants can take pay for themselves after only a year or two. For the B.R. group, this meant eliminating styrofoam and one-use products, installing low-flow aerators, and implementing a recycling program. Additionally, the B.R. Guest group is also researching energy efficient lighting for its restaurants. With the American society becoming increasingly aware of the concepts of environmental sustainability, global warming, and carbon footprints, the restaurant industry is doing itself and the environment a favor by doing its part. With more than 300 restaurants now achieving the GRA’s green certificate, the restaurant industry is increasingly becoming green. As GRA founder Michael Oshman says, “It takes some getting used to (going green), but eventually it becomes a way of life.” For the original story, click here.

One of the best ways for your restaurant to reduce energy consumption is by updating all of your equipment to new, energy-efficient appliances. Keep your restaurant on the cutting edge of “green technology” by browsing our selection of restaurant equipment. Short Order has a large selection of energy efficient appliances, whether you need ice makers, convection ovens, dishwashers, or refrigerators. With America’s increasing desire to be environmentally conscientious, turning your restaurant “green” not only will reduce your costs and carbon footprint, it may also draw a new clientele.

A new Hobart slicer was presented a 2007 Kitchen Innovations award by the National Restaurant Association at this years Restaurant, Hotel-Motel show. Hobart unveiled a completely new slicer design with the introduction of the 3000 series. This new slicer offers improved ease of use, easier cleaning and simplified slicing controls while still offering the durability and performance you expect from Hobart slicers.

Hobart 3000 Series Design Features

Design features that set the Hobart 3000 Series slicer apart from the competition include:

• A fifty-degree cutting plane
• glass bead finished gauge plate and top knife cover
• smoother glide against the knife
• improved product retention
• better operator visibility
• lighter tray
• linear drive helps reduce fatigue
• built in “select-a-stroke” technology
• rear mounted meat grip
• sharpen knife indicator

Hobart Slicers

Hobart is a leading commercial food equipment manufacturer. Hobart makes restaurant equipment for dish washing, waste handling, food prep, cooking, baking, wrapping, weighing and labeling. Hobart also manufacturers Traulsen refrigerators.

Short Order Carries Hobart Slicers

If you are looking for Hobart slicers, you’re at the right place. Shortorder.com carries a full line of Hobart commercial restaurant equipment, including Hobart slicers. You can find the following Hobart restaurant equipment at Shortorder:

	Hobart – 4812-33			$1,969.00 delivered
	Meat Grinder w/12 Lbs. Hub, Rectangular Feed Pan and Tinned Chopping End
	Hobart – 4822-34			$2,607.00 delivered
	Meat Grinder w/22 Lbs. Hub, Rectangular Feed Pan and Tinned Chopping End
	Hobart – 4822-36			$2,737.00 delivered
	Meat Grinder w/22 Lbs. Hub, Rectangular Feed Pan and Tinned Chopping End
	Hobart – 610-1			$844.00 delivered
	Manual Slicer, 10
	Hobart – 2612-1			$2,801.00 delivered
	Manual Slicer, 12″ knife
	Hobart – 2812-1			$3,161.00 delivered
	Manual Slicer, 12
	Hobart – EDGE-1			$1,449.00 delivered
	Manual Slicer, 12
	Hobart – 2712-1			$4,380.00 delivered
	Semi-Auto Slicer, 12″ knife

Restaurant equipment purchases and capital expenditure are on the rise, according to the National Restaurant Association. Fifty-nine percent of restaurant operators reported planning to make a capital expenditure such as purchasing new restaurant equipment, expanding or remodeling in the coming months. Also, Fifty-three percent reported purchasing restaurant equipment or making other capital expenditures in the month of May.

This news comes as the National Restaurant Association reports increased restaurant performance for the third straight month, with increases in same store sales and traffic.

Scotsman Ice Machines was awarded a 2007 Kitchen Innovations Award from the National Restaurant Association for their Prodigy Cube Ice Machine. The Scotsman Prodigy Ice Machine is considered one of the best ice machines on the commercial restaurant equipment market. The Scotsman Prodigy, with its high-tech self-monitoring system, was featured in live demonstrations during the National Restaurant Association Restaurant, Hotel-Motel Show in May at McCormick Place in Chicago.

The National Restaurant Association’s Kitchen Innovations Award is judged by a panel of foodservice industry experts, and recognizes innovative foodservice equipment manufacturers.

The Scotsman Prodigy Ice Machine award represents the first Kitchen Innovations Award for Scotsman Ice Systems.

A key feature of the Scotsman Ice Machine that led to the Kitchen Innovations Award is the “WaterSense” adaptive purge control, a patented mineral-sensing technology. This feature of the Scotsman Prodigy Ice Machine automatically adjusts the quantity of water needed to flush mineral residue, limiting scale buildup to keep the ice machine cleaner longer. Other features of the Prodigy Ice Machine include cost-saving efficiency, self-monitoring capabilities, extended clean time and built-in antimicrobial protection.

Scotsman Ice Machines, with more than 50 years of experience, is the world largest manufacturer of ice machines, ice bins and ice maker dispensers. Scotsman makes more than 300 models of ice machines and has more than a million ice machines at work in over 100 countries.

The parent company of Scotsman, Enodis, also manufactures the foodservice equipment brands Frymaster, Cleveland, Garland, and Lincoln.

Here are some of the many Scotsman products that you can find at Shortorder.com:

Scotsman – C0522MA-1A

Scotsman – C0522SA-32A

Scotsman – SCE170A-1H

Scotsman – C0322MA-1A

Scotsman – C0322MA-32A

Scotsman – C0322SA-1A

Scotsman – C0322SA-32A

Scotsman – C0330MA-1A

Scotsman – C0330MA-32A

Scotsman – C0330SA-1A

Ice machines are a critical component to the foodservice operator. They are expensive to buy, operate and maintain, but also a necessity. What do you need to know before diving in to this big purchase? Some considerations would be:

• type of ice machine
• operating costs
• reliability
• size
• water or air cooled
• remote or self contained refrigeration

All are important factors in your buying decision. Let’s see if we can make sense of a couple of these options.

There are two types of ice machines to choose from. Cubers are by far the most popular. A hard cube melts slowly and produces the best drink product. You can choose from full or half size cubes. Another option would be the flaker ice machine. It produces soft nuggets, or flakes, of ice. This is a great option for salad bars, hospitals and limited specialty drinks.

You’ll also want to consider operating costs before you make your purchase. Some of the the most popular brands are Manitowoc, Scotsman and Hoshizaki. The operating cost of electrical and water usage vary significantly between brands. Both Manitowoc and Scotsman utilize a system that efficiently minimizes water wasted and the cost of production. The operating cost of a comparable Hoshizaki unit can be substantially higher than competing brands. Do your research before you buy.

Reliability and size are also important factors. Available service reports rate both Manitowoc and Scotsman machines highly. Make sure you are getting a quality machine with a good warranty. Remember to buy a machine with adequate production and a bin large enough to hold your highest demand. Consider the environment your machine will be in as well. Manufacturers rate production at optimum conditions, and they will produce less ice in a warmer environment with warmer water. Buying ice because you under estimated your needs is very expensive!

There are usually two considerations for the machine cooling system. Water cooling systems are generally more expensive in daily operating costs. They are necessary for remote refrigeration where there is a great distance between the machine and the condenser. They can be worse for the environment because they produce more waste water and in general, the industry is turning to air cooled units. The one exception to that rule would be if your machine will be in an area with very little air circulation. The lack of circulation requires a water cooled unit. An air cooled unit produces less waste and has a lower daily operating cost and most ideal for self contained units.

Finally, consider if you need remote or self contained refrigeration. Remote systems are for generally larger machines over 800 lbs. In this case, the condensing unit is usually mounted on the roof of the building to minimize the noise and heat put off. Self contained units house the condensing unit inside the machine. They are easier to maintain and access in the case of repairs.

This is just a quick rundown of the many options available for the ice machine. I hope it helps get you started in the right direction picking the right product for you!

In an article from SF Gate, professionals talk about what kitchen appliances they use. The list of “pros” includes people who work as kitchen designers, architects and interior designers. It’s always interesting to hear about what professionals are using at home — you’ve gotta assume they know what they’re talking about!

Interior designer Ann Jones raves about the Viking six-burner gas range with oven, a consumer gas range similar to the commercial restaurant ranges we carry at Short Order. Ann Jones says she loves how evenly pans are heated thanks to the burners. Jones also notes that she uses a Bosch dishwasher because it’s quiet.

Cooking school director Mary Risley also mentions that she uses a Viking commercial stove. Risley uses the Viking dual-fuel four-burner range, noting its insulation is great. Apparently a fan of Viking commercial products, Risley also uses the Viking side-by-side refrigerator.

Carlene Anderson, a kitchen designer, uses the Jenn-Air single convection oven at home — and her oven is almost 30 years old! In addition to the Jenn-Air convection oven, Anderson also uses a Wolf gas cooktop because it has such powerful burners and plenty of room for big skillets.

Seems like these pros won’t settle for anything less than the best when it comes to their home kitchens. You can find many great commercial restaurant appliances at Short Order.

Just last month, the 2007 National Restaurant Association Hotel-Motel Show hit the Windy City. In its 88th year, the National Restaurant Association held events at the show including trans-fat free cooking, green products, and other restaurant industry trends and hot topics. Tons of restaurant industry workers attended the show.

Not only did the National Restaurant Association show feature cooking trends, but it also had fantastic technology displays and vendors on hand. Companies like Micros, Pitco and Digital Dining showed onlookers what they could do for their restaurants, featuring point-of-sale technology and other efficient business solutions.

Many attendants of the NRA show noticed that there were quite a few more technology vendors at the event this year than previous years. Some felt that it’s telling of the times — with so many advancements in technology, restaurants need to keep up in order to keep customers satisfied and provide optimum levels of service. With new products and solutions, it’s made easy for restaurant industry professionals to do just that.

Keeping up with customer demands can often be tough, but great restaurant equipment can make things easier. Check out ShortOrder.com’s great inventory of commercial restaurant equipment.

As more and more people are watching what they eat, things are changing in the restaurant industry to meet the demands of health-conscious consumers. Trans fats have been banned at New York City restaurants, and now a popular food festival is requiring its vendors to meet standards on fat, cholesterol, and salt.

It’s the Taste of Buffalo festival in Buffalo, New York. Attracting tens of thousands of food-lovers, Taste of Buffalo is a two-day event that’s been going on for 23 years. The idea behind the change in the festival, according to its organizers, is to show people that healthy dishes are just as good. And some of the participants in the festival even noted that nobody could tell the difference when they changed their recipes to make them healthier. To read more about the changes in the Taste of Buffalo food fest, just go here.

At Short Order, we realize that healthy eating habits are very important. Cooking healthy meals may be made easier with the right equipment, and you’ll find everything you need at ShortOrder.com. From commercial ovens to commercial refrigerators, we have what you need to make that perfect meal.

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Celebrities opening restaurants isn’t a new thing. Sandra Bullock recently opened Bess Bistro in Austin, Texas, and Jennifer Lopez owns Madre’s in Pasadena, California. So who’s the latest celeb to open up an eatery? Legendary rocker Carlos Santana.

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According to USA Today, the fast-food industry is gearing up for a war.

On breakfast.

Yep, the breakfast market is said to be worth $77.6 billion, which makes it very appealing to the fast-food giants, who believe staking a piece of that market “can mean the difference between growth and stagnation.”

Since people generally don’t venture much when it comes to breakfast foods, this means that fast-food companies are going to have to really push their new breakfast menus to consumers. And that means getting people to try fast-food breakfasts other than at McDonald’s, which is the fast-food breakfast leader.

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