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DaCapo Coffee Leverages Business Relationship With Burkett's Jeff Hussar to Fuel Expansion
Walking into DaCapo Coffee's original location in Temperance, MI gives you a sense of what husband and wife co-owners Mark and Denise “Dee” Ellsworth are really about. From the smell of coffee and pastries to the unique art on the walls, you can tell DaCapo was created with the vision of connecting community, art, music, cakes, pastries and exceptional coffee. Photos: DaCapo Coffee, Facebook Now, after collaborating with Burkett Restaurant Equipment & Supplies, DaCapo is set to open a second location at 6620 Summerlyn Lakes Dr. in Lambertville, MI, just four miles away from their original location in Temperance, MI with a very similar vibe. "We found Flying Rhino Coffee in downtown Toledo and met the owners Ralph & Gini Behrendt. They set us up with coffee equipment and told me to go to Burkett for everything else. So we went to Burkett and the first person we met was Jeff Hussar." Mark Ellsworth, DaCapo Coffee “When the space in Temperance became available, I knew I was going to open a pastry business,” said Ellsworth. Ellsworth knew he needed something aside from pastries to drive his business and settled on the idea of coffee. "We found Flying Rhino Coffee in downtown Toledo and met the owners Ralph & Gini Behrendt. They set us up with coffee equipment and told me to go to Burkett for everything else. So we went to Burkett and the first person we met was Jeff Hussar," said Ellsworth. Jeff Hussar, a national inside sales team member for Burkett Restaurant Equipment since July of 2008, was the first to answer the phone when Mark called. Their business relationship has carried over many years as Hussar has always been proactive in his approach. Jeff Hussar (left) with owner Mark Ellsworth Ellsworth praised Hussar and said, "Jeff always asked, 'what are your constraints now?' He talked to me about having to shop almost every-other-day for basics because you go through so much product and we don't have a place to put milk and other items. He told me we really need to have a cooler dedicated just to what's going on upstairs, a cooler in the back for bubble tea, and a second prep sandwich cooler in the back.” Despite having a degree in culinary arts, and running a successful cake shop in Saginaw, MI, Ellsworth was limited in his knowledge on commercial coffee equipment. Thankfully, he had help from friends Charlie Engler and Lance Roper, other customers, and Hussar. “Jeff has gone to bat for me more than you’ll ever know. He’s been phenomenal. I can’t praise him enough. We have enough of a relationship that he’s not going to leave me hanging.” Mark Ellsworth, DaCapo Coffee “These guys have all been a godsend. Jeff and Charlie walked us through everything. They worked with my architect. They found the products that fit us the best based on what we needed and helped me pick out specific equipment.” said Ellsworth. Hussar was appreciative of Engler and said, “Charlie asked all the right questions. He wanted to know the heights of these two units without casters so they would fit under this counter. He even asked me the angle of the ice maker top so he could cut the counter to match. He made my job easy.” With a second location, Ellsworth also had the opportunity to fix bottleneck issues in the kitchen to make the restaurant run smoother. “Everything I did over there, I did wrong. That’s why this is a learning experience,” said Ellsworth in reference to their original location. “You notice everything is forward facing here. Everybody’s looking forward except the people in the back doing the sandwiches and using the grills. It’s going to create a better flow and continuously keep us in contact with the customers,” he continued. Having the opportunity to start fresh also came with challenges, as Ellsworth struggled to get financing. After cashing out his entire 401k to build the original location, he hopes his experiences may also help future restaurant owners with the things they should know upfront. “The other store managed itself on its own and didn’t lose money. It didn’t make tons of money but we didn’t want it to. We just wanted to make it for the community and move forward," said Ellsworth. Without taking out loans, they had no business credit built up to expand their business to a new location. What ultimately started with a bank offering assistance, turned into a denial on the building and all of the equipment. Hussar stepped in and recommended Quick Spark Financial from his experiences in the industry and with some extra work, got the project financed. “It might have been a little bit expensive, but we got it done. We put our home up to get the project going and when you get to that point it’s either do or die. You’re either going to jump in the frying pan or make it happen and that’s what we did. Jeff helped us get through all of that and Burkett has just been a wealth of knowledge, support, and information for us," said Ellsworth. The new location is on track to open early June and looks to be a really unique place to visit. “It was always a dream to expand and this, believe it or not, is the second busiest corner in Monroe County. We are a direct trade coffee supplier and source our coffee from Actual Coffee Roasting Company. We also do bubble tea and were one of the first big bubble tea businesses in our community. A lot of people from Monroe and Point Place drive to us and a lot of people just come from everywhere,” said Ellsworth. From an upstairs lounge serving beer and wine, to the coffee and sandwich shop downstairs and unique art on the walls from local artist Ben Crane, you won’t find another establishment like it in the area. Crane, a former student of Ellsworth’s wife who kept in touch with the family over the years, painted almost the entire inside of the shop by brush. “The Ellsworth’s expressed a love for nature in the surrounding area, with Lake Erie in mind specifically. To represent that, we decided on lots of walleye jumping from aquatically colored flowers to cover all the bases. I wanted to cover as much of the walls as I could to get the most color, chaos, and cohesion,” said Crane. Photo: Ben Crane, Instagram Along with a new location, DaCapo will soon be getting a new Burkett sales representative, as Hussar is set to retire at the beginning of June. Ellsworth is not worried about the transition though, knowing Hussar would not put him in a bad position, and said, “Jeff has gone to bat for me more than you’ll ever know. He’s been phenomenal. I can’t praise him enough. We have enough of a relationship that he’s not going to leave me hanging.” Hussar, already onboarding his replacement, is thankful for the relationship that he and Mark have built over the years. “Building relationships is what this business is really all about. Taking care of the customer in the difficult times, helping them through the bumps in the road and taking care of them through unexpected equipment breakdowns. Those are the relationships that last a lifetime,” said Hussar. When asked if he would be keeping the first location, Ellsworth responded with a resounding yes. The second location is a testament to the success of the first and when Ellsworth and his wife decide to retire, they plan on handing the business over to one of their three boys, Zach, Alex, or Cole. “It’s a legacy that we want to live on to our families,” said Ellsworth.
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Release: Burkett Restaurant Equipment & Supplies to Host Food Truck Fridays
PERRYSBURG, Ohio, March 14, 2023 – Burkett Restaurant Equipment & Supplies will be hosting ‘Food Truck Fridays’ at their 28740 Glenwood Rd. location in Perrysburg, OH starting this Friday, March 17 from 11:30 a.m. until 1:00 p.m. Regional Account Representative Michelle Greer, who organized the events, is excited to see such a great response from Burkett’s customers. “We supply many of the area food trucks and commercial kitchens with equipment and smallwares and wanted to give our customers the chance to provide another lunch option for the community and businesses in the area,” said Greer. While many of these trucks are probably familiar names from local farmer’s markets and other events, she also feels some of these will be a big hit. “The Toledo food truck scene has really grown the last few years and we’re going to have some many have never heard of or tried. We cannot wait to give the community something new to try,” said Greer. Burkett will also be offering a $10 off promotion on anything in their showroom for customers who spend at least $10 with the food truck on site. Greer urges people to take a walk through the showroom while waiting for their food. “While we do sell to commercial businesses, we also have a large variety of smallwares and other items people can use in their home kitchens every day like cheese shredders, pizza pans, ladles, measuring cups, and cutlery,” she said. One truck will be on site to serve the community every Friday from 11:30 a.m. to 1 p.m. through July, with the following schedule: Any unforeseen schedule changes will be posted on Burkett’s Facebook page. Burkett’s showroom is open to the public Monday through Friday from 8:30 a.m. to 5:00 p.m. and Saturday from 9:00 a.m. to 2:00 p.m. To view everything Burkett Restaurant Equipment & Supplies offers from new, scratch and dent, and used equipment to furniture and smallwares, visit www.burkett.com.
Release: Burkett Restaurant Equipment and Supplies Named Top Workplace in Toledo
PERRYSBURG, Ohio, January 27, 2022 – Burkett Restaurant Equipment & Supplies has been recognized a Top Workplace 2023 in Northwest Ohio by The (Toledo) Blade. “Receiving this award is such a humbling recognition,” said CEO and President Jameel Burkett. “We work diligently every day to be an employer of choice with an employee-first mentality. The company is a reflection of our team and our Burkett family is one of a kind. We are honored to be recognized for this award.” The Blade partnered with Energage, an employee survey platform, to gather employee feedback through an anonymous survey that helps identity 15 culture drivers critical to success in an organization. “Top workplaces are characterized by strong leadership and appreciation for employees. Earning designation as a top workplace can be a real source of pride and can really boost morale,” said Bob Helbig, Energage’s media partnerships director. All public, private, nonprofit, or government organizations in Fulton, Lucas, Ottawa, and Wood counties with at least 35 employees are eligible to participate. This award marks the first for Burkett Restaurant Equipment & Supplies. “Burkett puts a great deal of emphasis on culture. We are adamant in the hiring process, looking for candidates who fit our cultural core values, and will walk away from someone who is not a good fit,” said Burkett. To view current openings at Burkett Restaurant Equipment & Supplies and join our award-winning, family-owned business, visit burkett.com/careers.
2023 Mike Burkett Memorial Golf Outing, Proceeds Benefit National MS Society
In Perrysburg, Ohio, Burkett Restaurant Equipment & Supplies annually hosts the Mike Burkett Memorial Golf Outing at Belmont Country Club. The event has been run as a memorial fundraiser since 2021 when the company’s founder, Mike Burkett, passed away after a 34-year battle with multiple sclerosis (MS). As a respected business leader, and pillar in our community, Mike Burkett left a lasting legacy. His honesty, integrity, and dedication to customer satisfaction carries on. Now, the Mike Burkett Memorial Golf Outing is a symbol of our commitment to community, and a testament to the enduring values our founder instilled. As we gather alongside valued partners and supporters each August, we honor this legacy and raise funds for the National MS Society. The Mike Burkett Memorial Golf Outing announced a $24,000 total raised for the National Multiple Sclerosis Society (NMSS) this year. Mike Burkett Memorial Golf Outing 2023 In 2023, the annual outing at Belmont Country Club in Perrysburg, Ohio, was a hit, drawing folks from all over who were eager to be part of the action. It was a full house, and together, we raised an impressive $24,000 to benefit the NMSS. That's a big win, thanks to everyone who joined in - the participants, sponsors, and supporters that made this event possible. These funds will make a real difference. They go to support the National Multiple Sclerosis Society and those facing the challenges of multiple sclerosis. The collective efforts of participants, sponsors, and supporters have not only elevated the event but have also reinforced our resolve to support the National Multiple Sclerosis Society's mission. Community Support In the years since inception, the Mike Burkett Memorial Golf Outing has raised $51,000 in support of the NMSS’ mission to cure MS while empowering people affected by MS to live their best lives. Proceeds from the 2023 outing were matched by Karen and Brian Rasefske, Darci and Craig Weaver and the Gillett Family Foundation for a final total of $24,000 Jameel Burkett (left) with Julie Leggett, NMSS Ohio Chapter President (right) “To see the success of this outing and the continuous generosity of our partners supporting the National MS Society is unbelievable. My father would be proud of the work we are doing in his honor, and words cannot express what this means to me personally,” said Jameel Burkett, president and CEO of Burkett Restaurant Equipment & Supplies. Giving Back This week, we were excited to host Julie Leggett, Ohio Chapter President for the NMSS at our Perrysburg, OH showroom. She, as well as representatives from this year's three premier-level sponsors, Zink Foodservice, Manitowoc and True Manufacturing were present. Participants for the sold-out event in August traveled from as far as North Carolina to the Belmont Country Club in Perrysburg, Ohio to support the cause. The $24,000 donation was made possible by the outing’s many attendees and sponsors as follows: Premier Sponsors – Zink Foodservice, Manitowoc and True Manufacturing Birdie Sponsors – Delfield, Professional Reps and Scotsman Par Sponsors – DRC Marketing Group and John BOOS Lunch Sponsor – Dynamic FoodService Solutions Skill Game Sponsor – Nemco Food Equipment Print Sponsor – Metzgers Printing Hole Sponsors – Ali Group (Beverage Air and Victory), Atosa, Eastman & Smith LTD. Extra Virgin Food Service, Gabriel Group, Greenwald Sales & Marketing, HRI, KeyBank, Marco’s Pizza, Nemco Food Equipment, Phoenix East and Vollrath The collective efforts of these individuals and organizations have been instrumental in propelling our annual outing's impact as we collectively strive to make a difference. “This gift will impact the lives of those living with MS. Whether it is someone that lives with multiple sclerosis, a family member or someone concerned about someone with MS, the National MS Society is here to be a partner in that journey – providing answers to questions and access to information and resources available. No one should face MS alone. The National MS Society is here so that no one has to,” said Leggett. Jameel Burkett (left) presents donation check to Julie Leggett of the NMSS. (right) Julie's message resonates deeply with our belief that no one should face the challenges of MS alone. Through collaboration with the National MS Society, we stand united to provide support throughout this journey. Conclusion: Embracing a Legacy of Support We reflect on the success and heartwarming community spirit of the 2023 Mike Burkett Memorial Golf Outing. Beyond the impressive $24,000 raised for the National Multiple Sclerosis Society, this annual gathering stands as a testament to our enduring commitment to the legacy of Burkett's founder, Mike Burkett. His values of honesty, integrity, and dedication to community successes echo through the camaraderie shared among participants, sponsors, and supporters. The collective impact of this sold-out event exemplifies our shared determination to make a difference. Our heartfelt gratitude extends to our premier sponsors. Zink Foodservice, Manitowoc, and True Manufacturing, as well as other sponsors' generosity made this donation possible. Julie Leggett's inspiring words reinforce our belief that, together, we can be partners in the journey against MS. No one should face this journey alone. With gratitude for every participant, sponsor, and supporter, we close this chapter. We're confident that the donations made will continue to benefit the lives of those facing the challenges of multiple sclerosis. https://www.youtube.com/watch?v=LP7pScjI4cs
Harvesting Connections: Perspectives on Creating Memorable Farm-to-Table Events with Farmers and Chefs: Part II: The Chefs
In this second installment of the series, we pivot our focus to the culinary masterminds behind farm-to-table dining – the chefs. These culinary artists transform the bounty of local farms into plated masterpieces, igniting the senses and crafting experiences that transcend the ordinary. We talked to three chefs, each with unique experience and backgrounds about their take on the farm-to-table experience. Souk Mediterranean Kitchen & Bar, Toledo, OH Chef Moussa Salloukh, Souk Mediterranean Kitchen & Bar Chef Moussa Salloukh's self-taught and diverse restaurant experience has culminated in Souk's richly curated menu, blending family heritage, cultural roots, and years of dedicated kitchen expertise. From Souk’s website, his decades of experience in the hospitality industry have benefited his ability to curate an ethnically diverse menu and experience at Souk. “My inspiration comes from my family and culture but also from years of hard work and education in the kitchen. It’s a combination of influences — from the heart, accomplished through technique.” Q: Can you share a bit about the history and culture of your business and how it contributes to the overall experience of farm-to-table dinners? "The history of Souk starts with me getting back to my Middle Eastern roots and creating the food I grew up on… with a hip twist." "It was a tribute to my mother that passed in 2015 of cancer. I work with many farmers from around the area to bring the best and freshest produce, cheeses, eggs, mushrooms, and proteins to the table." Q: What inspired you to start hosting farm-to-table dinners in the first place? Have your goals or motivations evolved over time? "It’s really easy to be inspired when the farmers market is 20 yards from my restaurant. My motivations have evolved over the years because of the history of middle eastern food being fresh and healthy it’s made it easy to get more involved with farm to table. It makes sense." Souk Mediterranean Kitchen & Bar, Facebook Q: Do you have a process for selecting the participating farms for your farm-to-table events? Are there specific criteria you look for in potential partners? "The process for me comes from building relationships with everyone in that community." Q: What are some advantages you see for culinary professionals when it comes to doing one of these with a local farm? "The advantage for me is I sleep much better at night knowing I have given back to someone local and supporting my community like they have supported me." Q: What is the process for coming up with a menu for one of these events and how do you handle challenges related to seasonality and availability of produce when planning these events? "My process of coming up with the menus is kind of simple its seasonally driven for me. If there is wine involved with the coursed menu that makes it even more fun to make the pairings work." Q: In your opinion, what are some key factors that make a farm-to-table dinner truly special and memorable for guests? "The key factors to making the dinners special are using the vegetables in a way that the diners have never seen before. The moment of truth is when that take a bite and give you a nod and a smile. That’s when you know its special." Culinary Arts at Penta Career Center, Perrysburg, OH Penta Career Center, Perrysburg, OH Chef Janea Makowski has traversed a remarkable path that now finds her teaching in the same program she went through at Penta Career Center in Northwest Ohio. Chef Janea Makowski Chef Makowski's culinary passion stems from working with Mainstreet Ventures Restaurant Group in high school before continuing her studies at the renowned Culinary Institute of America. After graduating, she continued working with Mainstreet Ventures, being promoted to Executive Chef at a restaurant in Florida. Chef Makowski eventually returned to the Midwest with culinary positions in Cleveland, OH and Ann Arbor, MI. In 2009, she was hired as a culinary instructor at Penta, where she now imparts her extensive expertise to shape the next generation of culinary talents. Q: Can you share a bit about how the culture of your business contributes to the overall experience of farm-to-table dinners? "The culture of farm-to-table for me is all about bringing food full circle. As a chef I want to source the best food possible at the highest quality. This will only make my food taste better. Building a relationship/partnership with local farmers is how it should be, but our society is conditioned to having any ingredient they want at any time despite seasonality." Q: What inspired you to start being a part of farm-to-table dinners in the first place? Have your goals or motivations evolved over time? "It's a no brainer for me...I wanted the best quality ingredients to cook with and wanted to support the local economy. This has been a huge part of my life for the past 18 plus years." Q: Do you have a process for selecting the participating farms for your farm-to-table events? Are there specific criteria you look for in potential partners? "Whenever I move to a new city, I go to the local farmers markets and strike up conversations with the farmers. Overall, I am looking for someone that produces a high quality, tasty product." Q: What are some advantages you see for culinary professionals when it comes to doing one of these with a local farm? "These events are fun and attract people that have the same love for food as you do. It is a great way to be creative by focusing on seasonality." Chef Janea Makowski (right) Q: What is the process for coming up with a menu for one of these events and how do you handle challenges related to seasonality and availability of produce when planning these events? "As a chef coming up with the menu is one of the best parts. For me I like to write down some ideas and then talk them out with other chefs. This back and forth really helps develop some unique dishes. One of my favorite books that helps with menu writing is the flavor matrix." Casey Johnson, Regional Inside Sales at Burkett/Previous Corporate Chef, Toledo, OH Casey Johnson, Burkett Restaurant Equipment & Supplies A graduate of the Culinary Institute of America and a ServSafe® Certified Instructor, Casey Johnson boasts a remarkable 20-year journey in the restaurant realm. With a dynamic background spanning roles such as Bartender, Banquet Manager, and Food and Beverage Director, Casey has also previously served as the Corporate Chef for Miami University and Inside the Five Brewing Co., before landing here with us at Burkett on the sales team. Casey's culinary journey is a testament to his passion and expertise in creating unforgettable dining experiences for his customers. Q: Can you share a bit about your history and how it contributes to the overall experience of farm-to-table dinners? "I worked for many local restaurants over my 20 years as a chef but most recently with Inside the Five Brewing Company. My position there as Corporate Chef allowed me the opportunity to push for more local utilization of products." "Every year we held a beer pairing menu for our customers where I would work with a local produce purveyor, Frog Holler Produce from Detroit, MI, to source my produce locally. I also let everyone of my purveyors know that I wanted majority (80%) of our product to come within a day’s drive (400 miles)." "Most don’t realize that this is what is considered “local” and it’s relatively easy to achieve that goal if you pay attention. Finally, the owners were also committed to working locally by utilizing Gust Bros. Farm for all the pumpkins in their seasonal beer The Mashing Pumpkins". Q: What inspired you to start being a part of farm-to-table dinners in the first place? Have your goals or motivations evolved over time? "My inspiration to push for “Hyper Locality” was based on trying to support producers closer to home, providing my customer with a better-quality product, keeping the carbon footprint minimal, and overall doing my part in trying to fix what we’ve done as a society to our climate." "My belief is that making educated choices in the food we eat can make the biggest impact in the damage we’ve done to the climate." Q: Do you have a process for selecting the participating farms for your farm-to-table events? Are there specific criteria you look for in potential partners? "Truly the main criteria I investigate is location." "Adding the complicated aspect of the type of seed they use, if chemicals are used or not, etc., just makes you over think the decision and could make you then choose an organic farm in California where everything they do seems right but then they transport it (same as everyone else) across the country causing more damage than the “lesser ideal” farming techniques. To help me make my choices in farms I contacted my local produce purveyor and meat purveyor to get their lists of local providers." Q: Do you have any suggestions for other local culinary professionals who want to be part of a farm-to-table dinner and how to connect with local farmers? "Contact your local produce purveyor or meat purveyor and ask them for a list of local farms or producers they use. Make sure it’s a local purveyor not a national like Sysco or US Foods. Q: What are some advantages you see for culinary professionals when it comes to doing one of these with a local farm?" "I’ve noticed that local customers LOVE seeing business support other local businesses. Not to mention partnering with farms and farmers offers up access to new customer that maybe didn’t know about you with that farm advertising to its customer base and vice versa for them with you advertising to your customer base." Q: What is the process for coming up with a menu for one of these events and how do you handle challenges related to seasonality and availability of produce when planning these events? "I ask for a list of items the farmer or local purveyor knows they’re going to have at the time of the event or menu and then base all the items I produce from that list. Again, this comes back to the creativity aspect of working locally, it drives you to be creative." Q: In your opinion, what are some key factors that make a farm-to-table dinner truly special and memorable for guests? "I feel like the biggest memory most guests get from events like these are the, “I didn’t know you find this locally” kind of thoughts. Events like these also inspire local non-food professionals to source their food locally and try their hand at being creative." Q: Besides farmers, are there other businesses or organizations do you call on for your farm-to-table dinners, such as local breweries, wineries, or artisanal producers? "I personally look for local butchers to provide the protein for a dinner like this. Produce is almost always easy to find in some form of variety, but protein isn’t." Savoring the Harvest of Connections The journeys of these farmers and chefs illuminate the close-knit connections of farms, kitchens, and the patrons they serve. Beyond culinary excellence, their farm-to-table dinners stand as a testament to collaboration and shared passions. The involvement of breweries, wineries, and artisanal producers adds an extra layer of depth to the culinary narrative. Harvesting connections through farm-to-table events is more than just a culinary experience; it's a journey that spans from the earth to your plate. At your next farm-to-table dinner, let these stories remind you of the dedication of local farmers and chefs in every bite. It's a celebration of authenticity, flavors, and connections—ingredients that make these events truly special and unforgettable.
Friendship Kitchen Honors Employees at Annual Banquet
The 6th Annual Friendship Employee Recognition Banquet was held on November 9th, 2022 in Gibsonburg, Ohio at Ole Zim's Wagon Shed. Friendship Kitchen has been a customer of Burkett for nearly a decade, with Jordon Swartz being the dedicated account manager for the company. Jordon Swartz (left) pulled numbers out of the hopper early on in the game, which is played like a reverse raffle. Also in attendance were Simon Foote, Burkett Sales Manager (middle), and Sarah Ricker, Burkett Marketing Coordinator (right). “I enjoy working with Tam and the Friendship Kitchen team becauseof how easy they are to communicate with, you talk to a person every time you call and I can appreciate that! I’m excited about their growth and I can’t wait to see what they have in their future” says Swartz. “They started as a small family company, just like Burkett did, it’s like the two Toledo-based family companies have grown up together.” Friendship’s booming growth hasn’t stopped them from their ‘culturefirst’ mentality and in fact, it’s a top priority with their employees. “Their culture first mentality, in my opinion, is what really drives their success and attracts some truly talented and friendly people who are the backbone of the company” Jordon further explains. For the last several years Burkett has sponsored the Friendship Employee Recognition Banquet, and this year was just as fun as every year in the past! Burkett has the opportunity to sponsor many events, but this event is different. All sponsors of the Friendship Employee Recognition Banquet are invited to the luncheon to participate in the raffle, and they do a great job at making it fun for everyone. Over the course of the year, employees from over 30 Friendship Kitchen locations are nominated through customer feedback, top performers, meeting company standards, and outstanding customer service. Nearly 200 employees attended the event each year, many with multiple nominations. For every nomination, their name is entered into the raffle with a ticket. Played like a reverse raffle, every employee gets a prize for their nomination, with the grand prize being $2,000 in cash. Everyone loves a comfy Friendship sweatshirt, but who doesn't love $2,000 in cash as a prize? The company awards these nominees with a wide variety of prizes; from hoodies to $100 gift cards, televisions, appliances, and cash, cash cash! As fun as the event was, it was even more enlightening to see the pride on the employee’s faces as they were recognized for their efforts over the year. What better way to show your appreciation than with a day off to attend the event, gifts, food, and recognition from their leadership teams. Other Platinum sponsors, along with Burkett, included Coke, DAS, EB Brown, MCI/Yingling, Monster, Pepsi, Red Bull
Burkett Attends the SOFO Signature Showcase
Every year Sofo Foods holds the Sofo Signature Showcase in Toledo, Ohio. The invitation-only showcase occurred this year on October 9th, 2022, and was well attended by customers, partners, and prospects of the ethnic food distributor. Sofo, founded over 70 years ago in Toledo, Ohio, is a family-owned and operated ethnic food distributor. One of the largest ethnic food distributors in the United States, Sofo delivers to restaurants and pizzerias in over 22 states. Burkett is a proud partner of Sofo Foods for smallwares and equipment leads, making it possible for the food distributor to be a one-stop shop for their customers. Because of this partnership, Burkett attends the Sofo Signature Showcase as the only restaurant equipment & supply dealer. “This event is impressively attended, and it gets better and better each year! I enjoy having the opportunity to connect with the Sofo Sales Representatives and educate the attendees about the great relationship that exists between Sofo and Burkett. It’s a ‘must-attend event’ for me!” said Burkett Account Executive Nathan Beucler, CFSP. Aside from vendor booths and presentations by food manufacturers, educational seminars are also a big part of the event. Nathan was recently awarded the November Dealer Sales Representative of the Month by Foodservice Equipment & Supplies Magazine. He believes good customer service goes hand in hand with networking and relationship building, which aligns well with the purpose of Burkett’s attendance of this event. “It was nice to have direct contact with end users of our products, giving us the opportunity to learn first-hand what they needed”, says Daniel. “We had consistent foot traffic throughout the day and our team got great leads from being in attendance. Aside from the great leads, the Philly Cheese Steak samples made the day a complete success!”
Why More Growing Chains Are Choosing Burkett
Andrew Martinez, Burkett Key Account Manager, stands in front new Detroit Wing Company & Beyond Juice joint facility in Warren, Michigan. Over the past decade, Burkett Restaurant Equipment & Supplies transformed into a focused leader in foodservice equipment, smallwares supply and project management. We’ve held tight to our roots and family values while expanding our operations to support some of the most-recognized national chains, institutions, and thousands of other food service facilities across the United States. Anyone can sell you products for your commercial kitchen, but we see foodservice as a connected whole. Delivering impactful kitchen solutions. Helping our clients deliver their unique menus. Giving operators tools they need to deliver personalized dining experiences. Aiding the community with our engagement and time. All supported by operational excellence. Consultation We provide solutions that meet performance, quality, and reliability specs while reducing construction, operation, equipment, or maintenance costs. Project Management Our project management team identifies potential issues before they happen. We work with contractors, architects, and equipment suppliers to make builds happen on schedule. Supply We source commercial kitchen equipment, smallwares, and restaurant furniture from the industry's top brands and ship nationwide at competitive prices. Our Clients Have High Standards Shannon Ciha, Burkett Key Account Manager (L), and Rachel Harris, Burkett Account Coordinator (R), visit a new Marco's Pizza during a Burkett installation of equipment in Warren, Michigan. At Burkett, our purpose is to uncomplicate foodservice by giving our clients the tools to provide a first-class dining experience to their guests. We are willing to invest in our customers. We are challenging the expectations of our industry so that we can innovate for people with only one desire: to make it easier for our clients to create the best dining experience for their guests. As experts in foodservice, we are actively supporting hundreds of the fastest growing concepts nationwide. …and many more satisfied clients! Ready to grow with Burkett? Contact us today at [email protected]! Read more about Burkett Concepts Projects: Crave Hot Dogs & BBQ Opens Location in Venice, Florida Burkett Installs 4 Kitchens Inside the New Amazon Air Hub
Crave Hot Dogs & BBQ Opens Location in Venice, Florida
Crave Hot Dogs & BBQ completed their 17th franchise location in Venice, Florida where Burkett Restaurant Equipment & Supplies | Burkett Concepts assisted with the consult and installation throughout the space. According to Samantha Rincione, Crave’s Founder & CEO, 35 additional locations are currently under development. The franchise also has two food trucks that are currently under construction to add to the four already in existence! Since inception of Crave Hot Dogs & BBQ, they have partnered exclusively with Burkett and Andrew Martinez as their Key Account Manager. As Burkett’s Key Account Manager, Martinez is responsible for creating equipment & smallwares templates for each franchise the company partners with, as well as reviewing floorplans to make sure the needed equipment will fit into the footprint of the new space. Once the project is underway, Martinez works closely with Barbie Nowakowski, Burkett’s Account Coordinator, who monitors delivery dates and execution of the project milestones. Nowakowski works closely with Crave & Ken Richards from Provost Construction, our main installers for the Crave franchise. “Provost Construction is a great company to work with for project management because of their excellent communication and quality of execution from the early stages through completion of the project. Ken Richards, Provost Construction’s Project Manager, is always ready for any questions or concerns and keeps me informed on the construction schedule so that we can be up to date on our delivery schedule!”Barbie Nowakowski, Account CoordinatorBurkett Restaurant Equipment & Supplies Crave is Award Winning Samantha and Salvatore Rincione, Crave’s founders, are accomplished restauranteurs. Crave began its franchising just a few short years ago in 2018 and has quickly earned several titles. The franchise jumped from number 20 (in 2021) to number 13 (in 2022) on the list “Mover and Shakers of 2022” by Fastcasual.com. They were also just voted one of the Top 10 BBQ franchises by Franchisewire.com. As if their growth isn’t impressive enough, Crave founded a nonprofit called “Crave Saves” – where the mission is to reduce the overall cases of child trafficking throughout the United States as well as bring awareness to the public on what to look for, signs, and symptoms, all in an effort to reduce the number of child trafficking cases throughout the nation. Venice Florida Location The Venice, Florida location opened for business on August 6th, 2022 at 1693 US 41 Bypass South, Venice Florida. The location includes 20 pour-your-own beer taps and a delicious menu that includes their signature hotdogs, (with an incredible lineup of hot dog toppings), barbecue, macaroni and cheese, yummy cheesecake and so much more! This location utilized Burkett’s wide variety of equipment and supplies to fully stock their kitchen, serving area, dining area, break area, and restrooms! “Burkett is a great partner for Crave. Working with Andrew puts us at ease, and we know our furniture and equipment packages will be correct and come on time. HE truly cares about the customer.”Samantha RincioneFounder & CEO of Crave Hotdogs & BBQ When you first enter the beautifully landscaped property you see modern dining patio furniture by Just Chair Manufacturing, a leader in the manufacturing of quality commercial seating & table solutions. The indoor dining area, also furnished with Just Chair Mfg. products, is complete with Squeeze Bottle Holders full of Crave’s delicious sauces on every table. Crave is prepared for kiddos to join the fun by having Winco High Chairs close by and a great kid menu. Commercial work tables are designed to hold heavy commercial kitchen items such as the Nemco Hot Dog Roller Grill, Amana Commercial Microwave Oven, Nemco Food Warmers, Server Signature Touch Triple Squeeze Bottle Warmer, a TurboChef Double Batch Ventless Countertop Oven (used to cook some of their best-selling menu items), and a Hatco Warming Station. All essential equipment to Crave’s cooking line. The kitchen also consists of an Advance Tabco Three Pan Electric Hot Food Table which holds sides and sauces, Metro Pan Proofer Cabinet, a Turbo Air Reach-In Freezer, a collection of Turbo Air equipment (Sandwich Prep Table, Under Counter Freezer and Under Counter Refrigerators). Inside the Crave kitchen, you’ll also find an Alto-Shaam Halo Heat Double Deck Electric Cook & Hold Oven is essential to maintain the quality of their mouth-watering BBQ. This impressive Alto-Shaam oven doubles cooking capacity while using Halo Heat technology to control and uniformly cook the food items which improves overall food quality and cuts down on waste. Cooking multiple items at once and in different styles is possible as the two compartments can be independently controlled! Two walk-in coolers by AmeriKooler were customized for Crave’s kitchen using the industry’s longest lasting and most energy efficient insulation. The larger of the two coolers is the home for dozens of kegs for their self-serve 20 beer taps (other locations could have up to 36 taps) which are accessible from the dining area. Channel Manufacturing Keg Dollies make it easy to manipulate the kegs that Crave keeps on tap and the Channel Keg Storage Racks provide ample storage for the smaller space. The warewashing area includes sinks and shelving from BK Resources, as well as a variety of racks, storage solutions, food pans, and more from Cambro. Winco is the manufacturer for most of the smallwares chosen for this project, and Libbey Glass, made in our hometown of Toledo, Ohio, was the chosen glassware company for wine and beer glass needs. Knowing the importance of cold drinks, Crave uses the Arctic Air Glass Chiller & Froster to keep their Libbey Glass beer glasses frosty cold for each customer. A Scotsman Ice Maker makes delicious and perfect ice for those customers who choose to enjoy a fountain pop or water. “Burkett will be partnering with Crave for many more openings across the nation. I enjoy working with the Crave franchise because they were the first chain I had the pleasure to be a part of. Burkett took a chance on Crave and in return Samantha and Sal took a chance on me. I truly consider Samantha and Sal close friends and it is always a pleasure working with them to see where we can take this amazing franchise!”Andrew Martinez, Key Account ManagerBurkett Restaurant Equipment & Supplies To see more projects completed with the team at Burkett Project Center, visit our website! Interested in getting something started with us? Click here!
Burkett Installs 4 Kitchens Inside the New Amazon Air Hub
In August 2021, Burkett Restaurant Equipment & Supplies was awarded the Amazon Air project located in Hebron Kentucky, where three full kitchens, a grab-n-go kitchen, and four serving areas have recently been installed. While the rest of the airport was completed and opened for operations in August 2021, the kitchens and serving areas are scheduled to open in early August 2022. The kitchen staff and operations will be managed by AVI Foodsystems, a leader in the hospitality provider industry with Jeff Day, AVI’s General Manager leading the team. Burkett Concepts is your industry-trained design team at Burkett Restaurant Equipment & Supplies. We provide custom foodservice design solutions, project management, installation, personalized service, and continued support. For more information about Burkett Concepts, visit our website! What is Amazon Air? Amazon Air, not to be confused with Amazon Prime Air (drone delivery service), has a new, state-of-the-art principal sorting facility located in Hebron Kentucky. The 800,000 square-foot Amazon Air Hub is located at the Cincinnati/Northern Kentucky International Airport on 600 acres of land. The facility operates dozens of flights per day and processes millions of packages every week to quickly connect Amazon customers across the country. The facility will employ over 2,000 individuals and will feature 100 daily flights at full capacity. View the facilities progress video here! “The primary function of Amazon Air is to transport Amazon packages from distant fulfillment centers that are outside of Amazon's local ground linehaul network for a specific area. Once the buyer's order is flown from the distant fulfillment center to the buyer's region, it is either transported to the regional Amazon Sortation Center for last-mile delivery either by Amazon Logistics or the United States Postal Service, or directly to the local Amazon Delivery Station for last-mile delivery by Amazon Logistics” -Wikipedia Partnerships in the Project “What an honor it is to have been awarded this world-class project! The final walk-thru and tour of the entire facility was fascinating. I am incredibly proud of our team here at Burkett Restaurant Equipment & Supplies for executing this project. This could not have been done without an amazing team of partners who made this all so seamless.” -Jameel Burkett, CEO of Burkett Restaurant Equipment & Supplies Matt & Jameel meet with Jeff from AVI Completing a project this large requires great partnerships! As mentioned earlier, AVI Foodsystems was a major part of the project and working with Jeff, their general manager, was a pleasure. "Burkett has been fantastic throughout this install. Even when minor problems have come up, Matt & the Burkett team have responded quickly & attended to issues as they arise. A big thanks to Burkett for all of their hard work in helping to get this facility operationally sound & ready to open for business!" - Jeff Day, AVI General Manager.Another major partner in the project was our friends at Zink Foodservice. Zink Foodservice is a manufacturer’s representative for foodservice equipment. They work closely with dealers (like Burkett), consultants, and operators to provide custom solutions for premier equipment, tabletop, and smallwares manufacturers. Why Zink Foodservice was a Part of this Project “With a lot of moving parts and a job of this size I worked closely with the Burkett team to ensure what the customer wanted is exactly what they received. I worked hand-in-hand with the estimating and project management team at Burkett to ensure all equipment on the project matched both the specifications and the drawings while working closely with our manufacturers to ensure they had all of the information they needed to complete the project.” – Travis Lusky, Zink Foodservice, Territory Manager What’s Inside the 4 Kitchens? Sorting Facility, 2 Kitchens : “Prime One” & “Prime Two” Inside the sorting facility are two kitchens and serving areas; Prime One and Prime Two. The two kitchens are expected to provide foodservice for 2,400 employees. When you first enter the serving areas of both locations, you’ll see timeless pieces of Delfield equipment that include point of sale counters and a self-serving area that includes soup bars, salad bars, and beverage counters. The serving areas inside both kitchens include hot entre counters, Federal Industries Refrigerated Deli Display Cases for pre-made sandwiches, grill and fry pick up stations, grill and fry stations, Lincoln pizza conveyor ovens and refrigerated/heated roll-in boxes for storing prepped foods. Prime One Beyond the double doors of the Prime One Kitchen is an impressively large kitchen where a variety of offerings from soup & salad to pizza, burgers & fresh daily entree selections will be prepared for the Amazon employees. Cooking Equipment includes Fry Master deep fryers, Garland cooking battery that includes heavy duty ranges with a char broiler and griddle. There’s a Cleveland Tilt Kettle & Tile Skillet, and Convotherm Combi-Oven (8 featured throughout the entire project). This Convotherm Combi Oven / Steamer with steam generator and the EasyTouch complete package gives you a full range of impressive and practical features while also being Energy Star certified! Features include a high-resolution 9" full-touch screen and customization options for your every need. The operating concept is incredibly easy, incorporating both established and new functions. It also features a multi-point core temperature probe, five-speed auto reversing fan, anti-microbial hygienic door handle, pull-out spray hose, ConvoClean+ fully automatic hands-free cleaning system, and durable stainless-steel construction. This workhorse can fit up to six 18" x 26" full size sheet pans or 12 12" x 20" x 1" hotel pans. Inside the warewashing section of Prime One kitchen is an impressive piece of equipment, a Jackson Warewashing Systems Flight-Type Dishmachine. This substantial piece of equipment goes the extra mile with dishwashing by cleaning nearly 15,000 dishes per hour using only 50 gallons of water an hour. To top off the superior function of this machine, it’s also Energy Star Certified! You will see this piece of equipment also featured in the third kitchen inside the Air Ramp Facility. Prime Two The second kitchen, Prime Two, also sits inside the sorting facility with a mirrored floorplan and slightly less cooking equipment. The intention of the Prime Two kitchen is to serve a fresh and healthier fare, including a made to order fusion station, with the bulk of any needed cooked food being transported from the Prime One Kitchen. Both Sorting Facility Kitchens Both of the kitchens inside of the sorting facility have custom Kolpak combination walk-in coolers (dairy cooler) /freezer. The Dairy Cooler features glass doors that will eliminate the need to open the door as frequent as possible and to leave the door open for shorter periods, all great for energy and food saving purposes. There is a large dry storage area with shelving units by John Boos. John Boos also provided custom fabrication worktables and compartment sinks that allows for seamless workspaces. Air Ramp Facility : GSE Cafe The third kitchen sits inside the Amazon Air Ramp Facility and is expected to provide foodservice for 500 employees. This kitchen, including the servery, warewashing and storing sections are a close replica of the Prime 1 Kitchen inside the sorting facility mentioned earlier, only slightly smaller. Pilot’s Lounge Cafe, A Grab-N-Go Kitchen The fourth kitchen is considered a grab-n-go style kitchen that is mainly serving the airport’s pilots. The Pilots Lounge Café plans to serve a daily entree selection & Boar's Head Deli menu. The featured equipment includes Delfield custom hot/cold food serving counter with point of sale, Federal Industries Refrigerated Deli Display Cases for pre-made sandwiches, and a beverage counter. One of the types of equipment located in this kitchen is the Alto-Shaam Halo Heat Double Deck Electric Cook & Hold Ovens. These ovens will actually be used to keep food warm on the planes themselves. This oven uses Halo Heat technology to control and uniformly cook the food items to improve on overall food quality while cutting down on food waste. Using the cook by probe method ensures that the oven will read the internal product temperature and automatically switch over to hold when the optimal temperature is achieved. Eight programmable menu buttons provide the ability to cut labor costs down by cooking over night with the set and forget controls. Cooking multiple items at once and in different styles is possible as the two compartments are able to be independently controlled. Catching any mess is made simple with the front mounted drip pan. Project Manager, Matt Calvelage "As Burkett's Senior Project Manager, I facilitate the communication with internal and external teams to ensure the project is completed on time, under budget, and to the customer's expectations. I am responsible for successfully initiating, planning, executing, monitoring, controlling and closing the project. The Amazon Air Hub has been an exciting and challenging project to be a part of. I'm proud of the Burkett team and all of our partners for how we've come together to complete such an impressive project!" -Matt Calvelage, Burkett Senior Project Manager.
Burkett Hosts Nationwide Fast & Accurate Pizza Contest
16 Finalists from Marco’s Pizza stores across the country joined us at Burkett’s headquarters in Perrysburg, Ohio to compete for the title of the nation’s fastest and most accurate pizza maker. The two companies have long enjoyed a partnership, and we at Burkett have loved watching Marco’s Pizza become one of the fastest-growing pizza brands in America with over 1,100 franchise locations open today. The pizza chain was launched here in the Toledo-area more than 40 years ago, with just a single location. The competition goes by the name of Fast and Accurate, and it’s a fantastic demonstration of both. Competitors are timed creating a pepperoni pizza that meets specified quality standards and are subject to time penalties for improperly placed or mismeasured ingredients. The finalists competing for the national title were all winners in their regional contests with qualification rounds under 47 seconds. We asked Marco’s for the meaning behind the event and were thrilled with the response. “Marco’s believes in challenging our team members to be their very best and to do so in ways that are fun and allow for everyone to show off their personalities. It’s such a thrill to see everyone embracing the competition and having a blast with it.” The energy in the competition-area was high, and to say it was a blast is an understatement. Competitors showed off their personalities with personally selected walk-up music, and the crowd was excited to support their favorite pizza makers. First place winner, Corena Burton of Spring, Texas It was Corena Burton of Spring, Texas who walked away with the $3,000 cash prize with an impressive time of 21.73 seconds. Corena’s performance was nearly 10 seconds less than last year’s winning time of 31.71 seconds. The Burkett Team applauds Corena and all of the contestants!
Burkett Celebrates the Life of Founder Mike Burkett
It is with great sadness that we announce the passing of Burkett’s founder, Mike Burkett. Mike passed away peacefully on March 29, 2021 at home with his family by his side after a 34-year battle with multiple sclerosis.Mike is known throughout the industry and community as a sincere and deeply caring husband, father, friend, and business leader. At just 20 years old, he began reconditioning and offering used restaurant equipment in his home city of Toledo, Ohio to provide local customers with access to quality equipment at affordable prices. Mike launched Burkett Restaurant Equipment & Supplies in 1977, which would become nationally known and one of the industry’s leading providers of new and used commercial equipment.Mike Burkett was an extraordinarily resilient and accomplished entrepreneur who built a company that still represents and practices the same principles he brought to life more than 44 years ago. Mike loved every aspect of business and relished time spent at the office even after losing his mobility to multiple sclerosis in 1996. Those of us who had the opportunity to work under him will remember his exceptional work ethic, diligence in investing every dollar back into the business, commitment to his customers, suppliers, employees and family, and his unwavering desire to help local business owners achieve their dreams through equipment deals, coaching and education.He was a genuine and dynamic leader whose remarkable passion, vision and tenacity still serve as the foundation for the company’s success. Mike Burkett’s vision for the company is continued by his son, Jameel Burkett, who was named the company’s President and CEO in 2011.On behalf of its management team and employees, Burkett extends our deepest sympathies to Mike’s family.We share your heartbreak, and we will miss Mike deeply.
How Burkett is Providing Sanitary Solutions for Your Business
With the continuing spread of the COVID-19 pandemic and mandatory closings of all businesses deemed "non-essential" sweeping the nation, we are determined to protect you, our friends in food service and other essential industries. We have transformed our entire business to make sure we are providing the critical equipment, supplies, and support you may need to respond to COVID-19. We're closely following the situation each day and making any adjustments necessary to protecting our employees, our customers, and our community. We will always keep you updated on any new developments to our business as things move forward. Here are some changes we've made for you! Your Online Experience We have created a new webpage in order to more easily assist you during this time: Coronavirus Commercial Kitchen Essentials (CVCKE). This is constantly being updated to offer you equipment, supplies and other resources to help you respond to new CDC guidelines and supply chain constraints. These necessary items include: Health & Sanitation supplies Chest Freezers Warewashing & Sterilization Refrigeration & Freezers Carry-Out & Meal Delivery Ice & Water Dispensers We continue to work with suppliers worldwide to expand this offering to further satisfy the demands of new regulations and safety concerns. If there is something you need that you don't see listed on our website, contact us and we'll do whatever we can to meet your needs! Your Showroom Experience We have taken measures to keep you healthy should you choose to shop in our showroom. Latex gloves and sanitizing wipes are provided for you as you enter the building so you can wipe down your cart and shop safely. Special Showroom HoursWe are offering, by appointment, a one-on-one personal shopping experience between 8am – 8:30am to better support at-risk customers. We are asking our customers to respect these special hours for those who are most at risk in our community. We have temporarily closed the Showroom on Saturdays to the public, but we do still have availability for you to contact us and order over the phone from 9am – 2pm! Monday through Friday, we still have our regular walk-in hours from 8:30am – 5pm. Your Delivery Experience If ordering over the phone, local customers can choose to pick up their purchases in-store, pick-up curbside, or even ship it straight to your door with local delivery! Whether you're picking up an order or we are delivering it to you locally, we'll use masks and gloves while assisting you with your order. Our team will wipe off equipment after an unpackaged item is loaded in your vehicle or delivered to your location. We can use suitable customer supplied disinfectant if you need. We are also willing to sign on your behalf if you request to reduce risk. Your Burkett team is here to help. If there is anything we can do to help you navigate through these changing times, call/text/email your personal sales representative or any member of our team. We are in this together, and we will get through this together! For more information about Burkett, please visit Burkett.com, email [email protected] or call 800-828-8564. Official Press Release Statement of Essential Business Operation
