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Top 10 Tips for Purchasing Restaurant Equipment
Whether you need to set up your restaurant from scratch, replace a few items, or simply give your kitchen a makeover with the newest technology in commercial kitchen equipment, these tips will be helpful for you! Here, you can find tips for purchasing all new equipment for cooking, food preparation, food storage, food warming, refrigeration, warewashing, as well as ice machines, beverage equipment, and more. Look for the blue NSF sticker on any and all restaurant equipment. If the equipment has not been approved by NSF, it is not suitable for use in a commercial kitchen. Hefty fines can be levied by inspectors who find non-NSF approved restaurant equipment in your kitchen. Limit the amount of restaurant equipment you buy. Keep your menu in mind and focus on keeping your kitchen compact and efficient. This means buying as few pieces of restaurant equipment as possible to fit your space. If you are buying used restaurant equipment, get to know the seller beforehand. Make sure that you are comfortable with the seller and you feel you can trust them. Make certain that all parts work. If you are looking at used equipment being sold by a restaurant owner, ask to come see the pieces in person so that you can make sure everything is in operating condition before making the purchase. Bring in a 3rd party resource. If you don’t know the dealer well, have a certified technician come in with you to inspect the restaurant equipment. Don’t get pressured into a purchase. You want to feel comfortable with the restaurant equipment you end up purchasing, don’t let a salesperson sell you something you don’t need. Make sure your restaurant equipment will meet local codes. Your local health, fire and building code department will be able to provide you with spec sheets that detail what they do and don’t allow in a commercial kitchen. Be aware of your city’s zoning regulations. Many factors can contribute to restaurants receiving or being denied approval. The standards can be different on a city, county and state level. Make sure your building can support numerous commercial appliances. Despite their charm, many old buildings simply do not have adequate electricity to support a modern restaurant. Pay special attention to the type of commercial refrigeration you purchase. In hot months, commercial refrigeration equipment and commercial ice machines have to work harder to keep cool and can overheat, causing constant electrical outages.
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A History of How Spun Sugar Became Cotton Candy
Cotton candy is a treat found at nearly all carnivals, street fairs and even some movie theaters. It is sold at ballparks and swimming pools around the country and has become a definitive summer treat. The airy sugar snack has century-old roots dating back to the 15th century to Italian elite society. Cotton Candy’s Early DaysCotton candy in its current form is a relatively new sweet at only a hundred years old, but versions of cotton candy called spun sugar were popular with the upper class dating back to the 1400s in Italy. Spun sugar was sugar that was melted and drizzled over sheets or objects to create various forms made from sugar. Because the process of creating spun sugar was so time consuming and used sugar, a luxury ingredient at the time, spun sugar was typically a delicacy only afforded to the wealthy or elite. Spun sugar was typically made as an edible table centerpiece and accompanied by various fruits. In fact, there were chefs that were renowned to be spun sugar “sculptors,” and they would spend hours creating works of art from the liquid sugar. This was the original form that cotton candy took and it was made this way until the turn of the 20th century, when the electric cotton candy machine was invented. Spun Sugar Gets a Modern Twist The patent for an electric sugar spinning machine was granted in 1897 to two men from Nashville, TN named William Morrison and John C. Wharton. They debuted their new invention at the Paris Exposition in 1900 and again at the Saint Louis World’s Fair in 1904. The duo called the expertly spun sugar “fairy floss” and charged 25 cents per box. That may not sound like much until you factor in inflation which means that each box cost roughly $6. Regardless of the hefty price tag, Morrison and Wharton sold over 68,000 boxes of fairy floss during the six month course of the fair, earning around $17,000, or $370,000 in today’s terms. The floss was such a hit that only a year later, a candy store picked up a machine and started selling the fairy floss for five to ten cents a serving. The sugar treat was referred to as spun sugar or fairy floss until the early 1920s, when the new name of “cotton candy” started to become the more popular term due to its similar appearance to cotton. Cotton Candy Science Since the invention of modern day cotton candy, very little has changed with regards to the floss machine. There have been improvements made to increase reliability, but the concept remains the same. Flavored sugar, called flossugar, is placed in the center of the cotton candy machine in a spinning head. This head heats the sugar up to 300°F, when it begins to melt. When the head gets spinning, centrifugal force pushes the melted sugar out of the center and through a mesh screen around the spinning head. This breaks the sugar up into the fine pieces of floss that is customary today. The fine threads are caught in a bowl that encompasses the spinning head. The bowl can be either metal or plastic. The bowl will typically have some sort of netting or thick wire mesh to catch and hold the flying strands of sugar more easily. For nearly half a century, cotton candy machines were noisy and unreliable until the 1940s, when a company known as Gold Medal invented a cotton candy machine with a spring base which made the machine more reliable and more efficient. That last innovation to the cotton candy industry was in the early 1970s, when an automatic cotton candy machine was invented. This allowed the production of cotton candy to become so automatic that it could be found in stores all over the city long after all the fairs left town. The machine makes uniform loops of cotton candy and then automatically bags it in an air- and water-tight bag. Despite the advance in technology, the biggest advances in cotton candy production have actually come in the form of colors and flavors. While the pink vanilla flavor is still the most popular, there are a wide variety of flossugar flavors and colors nowadays ranging fromSour Raspberry to Watermelon. Making Cotton Candy The technical aspect of spinning sugar into floss aside, making cotton candy is a snap. Choose between flossugar or flossine as your base ingredient, set it to heat and get the floss machine spinning. The traditional method of vending cotton candy is on a paper cone. To get started rolling your candy floss onto the cone, wet the edges of the cone just a bit to get the spun sugar to stick initially. Then begin rolling the cone in the opposite direction and wrapping the floss around the cone until it is full. Make a quick swiping motion through the sheet of cotton candy when you are ready to end one cone and begin a new one. From royal delicacy to carnival treat, cotton candy has changed quite a bit in the centuries since this sweet snack was invented. From elite fare to carnival candy, this treat is known today for its fluffy, airy texture, whimsical colors and melt-in-your-mouth goodness. And while it is not quite the delicacy it once was, cotton candy is still a special treat to indulge your sweet tooth.
How to Design a Perfect Restaurant Dining Room
Every restaurant’s dining room should be unique. It may not seem obvious, but the layout and organization of your dining room and restaurant furniture supports your branding and influences your customers spending. So be sure that your dining room and seating layouts are strategically designed. Dining Room Layout Before designing the layout of your restaurant tables, bar stools, and restaurant chairs, you first need to consider your space limitations and decide how many separate dining spaces you will to create. If you have not yet decided on the architecture of your dining area or plan to renovate the existing architecture, you can divide your space up in the following ways: Multiple main dining areas. You can create multiple dining rooms that flow into each other. Dividing up your dining areas with walls will make it easier to anchor tables. To add an individual charm to each space, you can design each room differently. Open main dining area. You can use a single, large open dining space. Visually and acoustically, this will tend to add an edge of excitement to your dining room, since customers will be able to hear and see all other parties. This kind of space is ideal for floating tables, tables that are not near walls or other fixtures, but you can also add columns to create anchored seating, as well. The columns will have the added effect of enhancing the acoustics in the room. Private dining rooms. You can close off a section or two with double doors, and designate that space as a private dining area. You can use one of the rooms as a smoking area, if local laws allow it. You can also rent out private dining rooms to large groups that want to hold private parties or meetings at your restaurant. If the rooms are not reserved, you can open the double doors and free up the space for walk-in customers. Make sure each “area” you create will fit the number of tables and other furniture that you want in that space. If your dining room walls are already built and you will not be renovating them, you have to work with what you have. If you are set on having multiple dining areas but cannot afford to renovate your walls, you can use curtains, screens or partitions to create separate dining “rooms.” Seating Layout Once the architecture of your dining area is set in stone, follow these steps to create a seating layout: Draw a map of the dining area. Measure the area and draw up a blueprint of the space. Include walls, columns, partitions and any other obstructions in your blueprint. You will use the blueprint to lay out your seating, tables and any other furniture in your dining room. Determine the space between tables. For quick service, there can be less space, since waiters will not be moving much around the dining area. For a casual service restaurant, balance seating capacity with customer and server comfort. Consider the “feel” you hope to create. An “exciting,” casual atmosphere can be a little crowded. With a fine dining restaurant, tables should be spaced further apart to give the diners extra comfort and privacy. Think about party size. Depending on your restaurant type, you may be serving large parties. If you will be expecting large parties, you will need a couple of large tables. If you are not sure what size of parties you will serve, it is a good idea to create a flexible seating layout with extra two-person tables that can be put together or pulled apart to accommodate different party sizes. “Anchor” some of your seating. The large majority of people prefer to sit at a table that is “anchored” to a wall or a partition, rather than one that is floating in the middle of the room. Furthermore, people spend more money when they occupy anchored seating, although this is partly compensated for by the fact that they also linger longer after finishing their meals. Create seating anchored to the following: Walls Nooks Partitions or screens Columns Curtains Restaurant booths encourage the highest spending per minute, while tables near a wall or corner also have a high spending-per-minute value. The worst kind of anchored seating to encourage spending is banquette-style seating, where a long bench is set against a wall to be used as the seat back. Strategically place floating tables. You can encourage high turnover with strategically placed floating tables. Guests spend less time lingering at tables near busy areas, like the kitchen or the exit, but they spend about the same average on their checks. Thus, the tables that are exposed to high traffic, the “bad” tables, are often the most profitable, earning more dollars-per-minute per customer. However, keep in mind that this will affect the customers’ memories of their dining experiences. While exposed, “floating” tables are often more profitable, they are less likely to encourage customers to come back again. Studies of spending-per-minute at different table locations suggests that it is not necessary to go out of your way to get rid of all the “floating” tables. On the other hand, anchored tables are a key element in making diners feel comfortable and emotionally attached to your restaurant. In the end, the most profitable way to arrange tables is a mix of anchored tables and free-standing tables near high-traffic areas that can be mixed and matched to accommodate different party sizes.
Top 10 Tips for Commercial Range Safety
In the bustling heart of every commercial kitchen, where culinary magic is crafted daily, range safety must always take center stage. The commercial range, with its fiery burners and precision ovens, is the heart of these culinary theaters. But with great power comes great responsibility, and ensuring the safety of both kitchen staff and guests is paramount. Cooking in a commercial kitchen can be fast-paced and demanding. To help chefs make the most of their commercial ranges and ovens while ensuring safety and efficiency, here are ten simple tips: 1. Familiarize Yourself Get to know your commercial range and oven inside out. Read the owner’s manual and specification sheet to grasp the full power of your unit. Understand their features, settings, and capabilities. Differing models may have unique quirks. 2. Preheat Properly Preheat your oven before use to the recommended temperature. This ensures even cooking and better results for your dishes. 3. Use the Right Cookware Choose commercial cookware that's compatible with your range and oven. Make sure it's the right size, material, and design for the task at hand. We have a great selection of baking pans, frying pans, stock pots, and more! 4. Organization is Key Organize your workspace efficiently. Keep kitchen utensils, ingredients, and tools within easy reach to reduce unnecessary movement. 5. Safety First Always utilize the appropriate safety gear to protect yourself from burns and spills. From oven mitts to potholders to aprons, keep yourself and your chefs safe so they can continue to create deliciousness. 6. Temperature Accuracy Invest in a quality oven thermometer to double-check the temperature accuracy of your oven. Commercial ovens can sometimes vary in accuracy, especially after prolonged usage. 7. Time Management Plan your cooking times carefully, especially if using multiple ovens or burners simultaneously. Use kitchen timers to prevent overcooking or burning. 8. Proper Ventilation Ensure your kitchen is well-ventilated, as commercial ovens and ranges can generate a lot of heat and steam. Proper ventilation helps ensure range safety from grease fires and other disasters. Good air circulation keeps the kitchen cleaner, cooler, and more comfortable for chefs. 9. Daily Cleaning Clean your range daily. Routinely clean burners, oven racks, grease traps, and other individual components of your range, as well as the oven cavity. Grease and food buildup can become fire hazards and affect the taste of your dishes. View our huge collection of kitchen cleaning supplies. 10. Scheduled Maintenance Follow a maintenance schedule for your equipment. Regular check-ups and servicing can extend the life of your commercial range and oven. Be sure to follow guidelines from equipment warranties to ensure you don’t unknowingly void them. Conclusion Whether you're a seasoned chef, a kitchen manager, or brand new to commercial equipment, these ten easy tips will help in maintaining a secure cooking environment. Check out our Commercial Oven Cleaning and Maintenance blog to deep dive into proper cleaning methods of convection and conventional ovens. By following these tips, chefs can make the most of their commercial ranges and ovens, creating delicious dishes efficiently and safely in a busy kitchen environment. Happy cooking!
The 7 Habits of Highly Effective Restaurant Servers
Everyone knows what it's like to go into a restaurant and have a bad experience. You have to wait 20 minutes before placing your drink order. You have to ask twice for a glass of water and on top of it all you were treated rudely. But aside from these obvious mistakes and oversights, what can a successful server do to rise above mediocrity and provide a great restaurant experience for the guests? Here are seven tips on how to be an excellent server: Know the menu. When a customer asks you a question, they want a concise and instantaneous answer. To do this, you need to do your homework. Taste all of the dishes and beverages on the menu and if allergy or other dietary restrictions prevent you from doing this, ask a coworker for information and take notes. Always be able to provide menu information when it is requested. Customers expect you to know more about the menu than they do, and appreciate a bit of guiding to make the choice for their preferences. Know how to pace a meal. You can’t control every aspect of a meal’s pace, after all if the kitchen hasn’t finished making it you can’t deliver it. However, you can ensure that guests get their drinks in a timely manner and that they don’t receive their entrée right on top of their appetizers. Resist clearing plates before everyone has finished, many patrons feel rushed when this happens. The customer should not be aware of how you set the pace, and if done properly they will leave feeling contented and relaxed by the end of the meal. Be attentive, but not intrusive. A server must know how to strike the right balance when attending to a table’s needs. Customers feel uncomfortable when they have to chase a server down for any reason, and they feel equally awkward when lingering servers hover around tables with water pitchers. Use your eyes and ears to notice when a customer needs something, but otherwise let your customers have their space. Be perceptive. If you’re going to be a good server, you must have a knack for reading people. Some groups will appreciate a few jokes and a little chit-chat; others will want you to make yourself as invisible as possible. Some will want everything to move quickly; others would prefer not to feel rushed. Look for body language and listen for verbal cues and cater to each customer's preferred dining style. Be adaptable. In addition to being able to adapt to the different personalities of your guests, you will need to adapt to situations as they arise. Although a server cannot control everything that happens in the restaurant, a smart server knows that quick thinking makes up for most unforeseen problems. Did the kitchen forget to leave out the onions from a guest’s salad? Offer a free drink or appetizer while they wait for the replacement to arrive. This will ensure the guest is still happy when it comes time to pay the bill. Keep your cool. Sometimes the kitchen makes mistakes. When this happens, a successful server should be able to keep a calm and collected demeanor throughout the ordeal. The key is to not allow the issue to affect the service of an entire section. You can’t win them all, but when things go wrong it is essential to not let them grow worse. Be courteous. Seems obvious, right? But what about if a customer is already upset when you approach the table for the first time? The quickest and truest remedy to this is using a few friendly words. For example, on an extremely busy night customers are likely to arrive at their table overly hungry, out of patience and looking for fast gratification. Approach the table with a smile and acknowledge their disparagement with a simple “I’m sorry about the wait” and move on to collecting drink and appetizer orders. Above all, customers want to feel that you actually care about their dining experience. Keep hospitality in the forefront of your actions and aim to create an exceptional experience for each and every guest.
What to Buy Before Opening a Restaurant
For restaurant owners just starting out, the search for the right equipment and supplies can be daunting. Figuring out exactly what you need is a difficult task. For any restaurant, there will be a long list of equipment and supplies that need to be procured before even opening, and that list is different for each person and each restaurant. Determining What Equipment You Need The equipment you need will largely depend on your menu and your restaurant concept. However, here are a few general guidelines to follow when you first make up the list of equipment you want to purchase: Limit yourself. When deciding how much equipment you need, the key is to limit your equipment. Evaluate your menu to determine the fewest pieces of equipment that are needed to produce all of the dishes. For example, if you own a sandwich shop, your absolutely essential equipment needs might be limited to a commercial refrigerators, refrigerated prep tables, ice machines and meat slicers. Add strategic extras. The list of essential equipment should be your basis for purchasing. However, if you have extra room in the kitchen and enough extra capital, you can purchase extra pieces: for example, a commercial food processor or cheesemelter. While this equipment may not be a necessity, it can reduce the kitchen labor required to produce your menu, enhance the final taste or appearance of the food or make your kitchen more flexible in case you need to change your menu in the future. Does slightly imperfect sound perfect to you? Shop Burkett's discount restaurant supply section today! Determining What Supplies You Need Most commercial kitchens need basic kitchen utensils on hand, such as scoops, spoons and spatulas. Often, fledgling restaurant owners overlook purchasing these necessities until the last minute, so before opening, be sure to consider even the smallest things you will need. Speed up your kitchen. Purchase handy food prep supplies, like vegetable cutters and slicers for high volume produce. Commercial kitchen tools like these can help increase your workers' productivity. Stock up for storage. The last thing you want to do is overlook your storage requirements. Every restaurant will need food storage and shelving to hold its supplies. Many full-service restaurants will also require food service carts to help move supplies from one area of the kitchen to another. Do not overlook the tabletop. Every restaurant will need smallwares. Quick-service establishments will need disposable restaurant supplies, while full-service restaurants will need reusable dinnerware and drinkware. Most restaurants will also need other supplies for their tabletop, like condiment containers, condiment holders and food baskets. Remember food safety supplies. Gloves, thermometers, and maintenance supplies are easy to overlook, but they include essential items that any commercial kitchen needs to meet strict health codes and keep workers and customers safe. Finding the Right Equipment and Supplies Every restaurant is different and therefore has different equipment requirements. Using a buying guide or speaking directly with an expert will empower you to make the best possible decisions when purchasing equipment. Think about going green. Purchasing eco-friendly restaurant equipment and supplies is a good way to help the environment and attract customers at the same time. It will also help you save a significant amount of money on your utility bills. Consider used or discounted equipment. On a tight budget? You may want to look into buying used equipment or equipment that is cosmetically damaged. Although there is some risk involved, for some restaurant operations, this is a viable option. Finding a Good Dealer You can often get a better deal if you choose one restaurant supply dealer and stick with it. Since you order all of your supplies from one business, you are likely to receive a discount. To find a dealer that is right for you, you must first consider your priorities. Usually, your priorities will include one or more of the following: Price. While a local dealer may offer excellent pricing, usually the least expensive products can be found online. However, the cheapest online dealers usually offer low prices but lack the customer care services and expertise that can be found with higher-priced online or brick-and-mortar dealers. Expertise. Speak directly with salespeople to determine their level of expertise. If the salespeople seem to be experts at making a sales pitch, rather than having knowledge about the actual products they are selling, it may be time to find another dealer. Customer Service. When buying expensive equipment, any restaurant owner should make sure that their dealer offers superior customer service. Without good customer care, if you receive damaged equipment or your equipment does not live up to your expectations for any reason, you may be stuck with it. Installation. One of the major advantages of buying from a local restaurant equipment dealer is that they will often provide you with equipment installation, for a fee. If you buy your equipment online or at an auction, you are less likely to find installation included in the package. When looking for a good dealer, it is also important to look into the following: Shipping costs Return policies Parts availability Finding the right equipment and supplies at a good price from a reasonable dealer is a major aspect of opening a restaurant. If you do not have the right supplies from the right dealer, it will end up hurting your bottom line in the long run. Be sure to carefully consider your equipment and supply needs, as well as your choice of dealer, before you begin to purchase.
How to Successfully Start a Food Truck
Street food businesses have exploded in popularity, offering entrepreneurs an exciting opportunity to serve delicious meals while enjoying the freedom of mobility. However, starting a food truck requires more than just great recipes. Let's start learning the basics of starting a food truck! Why Start a Food Truck Business? First, let's discuss some benefits to starting a food truck. Running a food truck avoids some of the biggest headaches new restaurant owners face. Lower Start-Up Costs: The initial investment in a food truck is significantly cheaper than starting a new restaurant. You won't need to invest as much in equipment and supplies, and no cost for a physical location. Mobility: With a food truck, you're able to move to different locations to cater to your target market. This can also allow you to test out different locations and see what works best for your business. Menu Flexibility: Food trucks are perfect for trying out new dishes — people expect creative menus! Branding: Because of their distinctive designs and visuals, food trucks present special branding potential. You can distinguish yourself from the competition with a tastefully designed food truck. Plan Your Business Before you fire up the grill, you need a solid plan. A business plan should include things like doing market research, budgeting, and complying with all legal requirements. Market Research You can't create a strong, realistic business plan until you explore community factors in detail. Plans should include things like average income and how much people are willing to spend on food. Before setting your prices, think about your customers. Are they the kind of people who grab a $15 gourmet burger, or do they prefer a $5 meal deal? The average income in your area can give you a clue. If you're in a wealthier neighborhood, you might be able to charge more for high-quality ingredients. But in a budget-conscious area, affordable meals will attract more customers. Check out the U.S. Census Bureau for stats, or even better — visit your local farmers’ market! Talk to the people there about what kinds of food they’d love to see from a food truck. Choosing a Concept Find your niche and own it! Maybe you'll be the only one serving spicy Korean tacos, a vegan BBQ sandwich, or a twist on a hometown favorite. Trendy options like plant-based meals, gluten-free foods, or organic ingredients can pull in customers who want something different. You can even bring the concept into the names of your menu items! One of our local favorites, Toledo Chuck Wagon, names all their burgers after main streets of Toledo. Tavis Hissa, Owner of Toledo Chuck Wagon Budgeting Let’s talk money — because starting a food truck isn’t just about having great recipes. It’s about making sure you can actually afford to get your business started and keep it running long enough to turn a profit. A lot of first-time owners only think about the cost of buying the truck itself, but that’s just one piece of the puzzle. You need a realistic budget that covers everything from permits to propane. Make sure to leave some extra money for surprises, because there will be surprises. Understanding how your budget is distributed can help you plan smarter and avoid unexpected expenses. For example, you might spend around $50,000 on a used truck, $10,000 on equipment, and $5,000 for initial permits and supplies. That’s just a starting point — your numbers will vary! Set aside an emergency fund for repairs. Food trucks take a beating. Nothing kills your day - and your profits - faster than a generator that won’t start. Legal Requirements Okay, so here’s the part no one gets excited about — paperwork, permits, and rules. The good news is, if you handle the legal side early, you can save yourself a ton of headaches down the road. Here’s what you’ll need to take care of before you fire up that grill. A Quick Checklist to Get You Started Business license Mobile food vendor permit Health department approval Fire safety inspection (if required for propane or grills) Parking permits (if your city requires them) Food safety certification (like ServSafe) Every city’s different, so your list might be longer — but if you’ve got these covered, you’re off to a solid start. Worried about inspections? We can help you ace a health department inspection! Set Up Your Operations Once your business plan is in place, focus on logistics to open your food truck: Selecting the Right Equipment Safety first! If you're cooking in a truck, make sure you have good air flow so you don't get too hot. And always have a fire extinguisher and a first aid kit, just in case. Oh, and you'll need a way to wash your hands – a portable sink or even a water jug with a spout works great. Invest in commercial-grade cooking tools suited for your menu. Portable fryers, griddles, and refrigeration units are essential. Energy-efficient equipment can help lower operational costs in the long run. Opt for multifunctional equipment. Counter space is limited in a food truck. Choose versatile tools like a combination griddle & charbroiler or a prep table with refrigerated storage to maximize efficiency. Sourcing Quality Ingredients Find a few reliable food suppliers you trust — they’ll help you keep your food tasting great every time. Working directly with local farmers and stores can save money and help you get the freshest ingredients. Outside lower costs, there are many benefits and strategies for locally sourced ingredients. A good way to use local ingredients is to experiment with seasonal menu items! Staffing & Training Train your staff well. They should know food safety, how to handle money, and how to treat customers right. A well-trained team can improve efficiency and enhance the customer experience. It’s a good idea to have your team get ServSafe certified — it helps make sure everyone knows the rules for safe food handling. Market and Grow Your Business Even if your food is amazing, no one will buy it if they don’t know you’re there. If marketing feels overwhelming, start small: Set up a simple Instagram page Post your menu and weekly schedule Ask happy customers to tag you in their posts Once you're more comfortable, you can start branching out your efforts! Social Media Marketing If you've ever used social media, you know people are always sharing food and cooking videos. These are great places to not only showcase your dishes but also post customer reviews and announce upcoming locations. Ever driven across town just to find your favorite food truck wasn't there? Don’t let that happen to your customers! Post your schedule every day on Facebook so your fans know where to find you — no one likes chasing a truck that’s not there! Bonus tip: Throw in a mouth-watering food pic to get them craving your food before they even arrive. Don't underestimate the benefits of social media for foodservice. There are countless ways to interact and connect with your community! Community Engagement & Networking Want to build a loyal crowd that follows your food truck wherever you go? Get involved in your community. Don't just sell food — become a part of the neighborhood. Here’s how to do it without feeling like you’re “networking.” Farmers’ markets, street fairs, food truck rallies — these events are goldmines for meeting people who love trying something new. Having a slow day? Offer tiny samples to people walking by. Sometimes all it takes is a free bite to hook someone — and they might bring back their whole group. Branding Your food truck’s look is like its personality. Make it stand out — bold colors, a catchy name, or a unique logo, people should recognize you instantly. Think of the trucks you remember most - maybe it’s the one with neon lights, a playful mascot, or an eye-catching mural. Whatever your style, make sure your branding is just as memorable as your food! Customer Feedback & Adaptation Studies show that 94% of diners use reviews when choosing where to eat. Listen to what customers say and tweak your menu to match what they love. Yelp is one of the most popular sites for foodservice reviews with owners and customers interacting. By responding to both good and bad reviews, you can build trust with potential customers. Don't just respond to reviews online - if there are trends in your feedback, incorporate them into your business strategy! Staying adaptable and innovative ensures long-term success. The Tough Side of Food Trucks Food truck life isn’t always easy. There will be slow days — maybe you parked at the wrong spot, or the weather turned nasty. Don’t panic. Some trucks keep a stash of flyers to hand out nearby, or they text their regulars with a special offer to get people over. Flexibility is key! "Take it slow at first. If you're trying to throw everything you have at it, this might really drain you where you might get a little bitter towards it. But if you start slow and kind of ease yourself into it, it'll be good." - Megan Wilburn-Biggs, Megan's Atomic Dogs Success in the street food industry requires a mix of passion, preparation, and smart marketing. By carefully planning, equipping, and leveraging strong promotional strategies, you can turn your food venture into a lasting success. Are you ready to start your own street food business? Start today with our selection of food truck equipment & supplies!
Quick Cooking Power with Commercial Microwaves
When something needs to be heated quickly and efficiently, there is no better value than a commercial microwave. Here are a pair of the best microwaves to buy for your office, school, or restaurant. The Panasonic Microwave Oven NE-1054F 1000-Watt with Digital Controls features 10 programmable memory pads with braille touch controls, too. This model is ideal for light operations such as coffee shops or diners. It can help you heat and serve smaller items easily. There are six power levels, which enable you to heat up a variety of items, and the unit features 2-3 stage cooking. The durable stainless steel door can stand up to everyday use, and makes the unit easy to clean. For a top-of-the-line microwave oven, look no further than the Amana HDC182 1800 Watt Microwave. The 1,800 watts of heating power makes this ideal for consistent and quick results for anything needed. The 0.6 cubic foot capacity easily accommodates a standard half-pan. This unit has 11 power levels for delicious results in frozen or fresh foods, and durable construction for years of commercial food service usage. This model also features a unique method of energy distribution for superior even-heating that doesn’t leave foods wilted or rubbery along with and a multiple quantity pad that helps calculate the proper cook times for multiple portions. Our wide selection of microwaves ranges from 1,000 watts up to 3,200 watts and provide you with just the right amount of cooking power. Lower levels are great for defrosting or a quick warm up, while higher wattage's provide powerful heating energy that can warm even frozen items quickly. The precision controls on many models help ensure that foods are cooked for the right amount of time, and to exact specifications with settings that are customizable on digital models. With brands like Amana, Panasonic, and Vollrath, you can't go wrong. Visit Burkett for the full line of commercial microwaves and other commercial cooking equipment to fit your kitchens needs.
Embrace Versatility at Your Next Catering Event with a Star Sandwich Grill
Why Commercial Sandwich Grills Belong in Your Kitchen Commercial sandwich grills are a versatile addition to any foodservice business. From breakfast sandwiches to dinner entrées, they can handle menu items throughout the day. With features like adjustable grilling height, precise temperature control, and easy cleanup, sandwich grills are a smart investment for busy kitchens. Burkett Restaurant Equipment proudly offers Star Manufacturing sandwich grills—trusted for their quality and reliability. With options including aluminum or cast iron plates and single or double grill models, Star has a solution to fit your business needs. Featured Model: Star Pro-Max PGT14D The Star Pro-Max PGT14D is a split-top sandwich grill built with 20-gauge stainless steel for durability. Its heavy-duty grooved cast iron plates accommodate up to three inches of food, ensuring consistent cooking across sandwiches, wraps, tortillas, meats, and more. Star GX20IG Sandwich Grill Engineered for precision, the Star GX20IG features a thermostat rated from 175°F to 450°F for accurate temperature control. Embedded heating elements in the cast iron plates provide superior heat distribution and quick recovery times. A reliable hinge system ensures even pressure, producing consistent searing on both sides of every product. ¾-inch splash guard to minimize grease spills Removable grease trough for quick cleanup Water-resistant flexible plastic conduit for electrical safety Large heat-resistant handle for safer operation Easy to Use. Easy to Clean. Easy to Add. Burkett Restaurant Equipment is proud to carry the Star GX20IG and a wide range of other Star Sandwich Grills . Whether you’re serving paninis, wraps, or proteins, a good sandwich grill is a reliable tool that makes prep easier and results better.
What About InSinkErator Commercial Garbage Disposals?
It’s a messy, dirty issue that we all wish we could just wash down the drain. Well, everything but the kitchen sink at least. Handling food scraps and leftovers can be a real pain in the food service industry no matter how big or how small the establishment. But with the right garbage disposal, that process can be made a lot easier and a lot more efficient part of the cleanup process. Like anything else, the options are endless for make, model and size of the disposal you want or need. One of our favorites, and among the most recommended brands in the industry, is InSinkErator. Burkett Restaurant Equipment carries many models of InSinkErator Disposals units, ranging from a light duty ½-horsepower unit to a beefy 10-horsepower unit. The InSinkErator LC-50 Commercial Garbage Disposal has a ½-horsepower motor with the ease and flexibility of a household unit that is designed for foodservice. The disposer mounting (included) fits standard 3 1/2” - 4” sink openings, and does not require welding. It operates with a standard wall switch, and features an automatic reversing motor for longer life and trouble-free operation. At the other end of the spectrum is the 10-horsepower SS-1000 Commercial Garbage Disposal. This heavy hitter features a powerful motor that spins at 1,725 RPM, features corrosion resistant stainless steel, and controlled power air flow to cool the motor for efficiency and longer life. The quiet design has a 3/4” rubber mount about the grinding chamber to isolate sound and eliminate vibration. This model is designed for continuous operation for bigger jobs and high volume areas like restaurants, hotels, hospitals, and cafeterias. No matter how big or how small the job, Burkett Restaurant Equipment has the right garbage disposer that will fit your needs and your budget. Contact our sales team today at 800.828.8564 to find the unit for your business's needs.
10 Tips for Managing Your Fryer Oil
I recently read an article by Rob Slattery of Restaurant Hospitality that listed 10 tips for effectively managing oil. The article was informative and concise (yay!) and the sort of thing our readers need to know. Allow me to pass along the pertinent pointers. Managing fryer oil as an asset is as important as choosing the right commercial fryer or selecting the correct oil formula. Fryer oil is a critical component of food flavor, and a costly one. How can you ensure you’re managing it correctly? Follow the 10 steps listed below, and you can deter oil degradation, reduce costs and deliver consistently quality food to your customers. 1. Choose decision-makers wisely. Generally, kitchen managers are the best judges of when oil should be discarded. Less-experienced restaurant workers may be tempted to throw away used oil too soon. Automated oil management systems have lockout functionality, which requires a key to dispose and thus can be better controlled. 2. Don’t just count the days. When deciding whether to discard used oil, consider the general quality of food coming out of the fryer, including taste, aroma, color and texture. It’s best to manage oil on a “vat-by-vat” basis, as opposed to revolving around a day of the week or crew convenience. 3. Know your chemistry. Oil expands as it’s heated. So check oil levels in vats on a regular basis and top-off as needed. However, do not overfill the vats. 4. Monitor temperatures. One main enemy of fryer oil is heat. Combined with oxygen in the air, heat accelerates oil breakdown and degrades food flavor. Be sure to turn off unneeded vats and use fire-up and shutdown schedules. It’s also important to check vat temperatures on a regular basis and regularly recalibrate thermostats, if needed. 5. Filter regularly. Filter oil on a daily basis. Never underestimate the importance of filtering cooking oil. One missed day can reduce oil’s fry life significantly and negatively impact food quality. 6. Filter before you throw. Before disposing used oil, filter it. Premature oil disposal can take dollars off the bottom line. 7. Size matters. It’s important to ensure the correct filter paper or pad size is used, as well as guaranteeing the filter box screen and weights hold the paper or pad firmly in place so crumbs are unable to bypass it. 8. Steer clear of water. When placing food into the fryer, never empty frozen products into baskets over vats. The ice that comes in contact with frying oil attacks fat molecules and imparts a smoky flavor. Also ensure the filter box is thoroughly dry before inserting the filter paper or pad. 9. Eliminate soap. Soap used to clean fryers is also an enemy of cooking oil. It can react with oil to degrade food flavor and color and also causes oil to smoke. When cleaning filter boxes do not use degreasers or soap, spray with hot water only. 10. When possible, upgrade your approach. Consider leveraging an automated oil management and filtration tracking solution. This will allow for easy monitoring of oil activity performance and identify problem areas that may be diminishing food quality and consistency and negatively impacting your bottom line.
Nine Big Benefits of Light Duty Deck Ovens
Light Duty Deck Ovens are great for commercial or even residential use, heating a simple pizza to serve a customer or to feed a family. Light duty models are much less intrusive on your space and energy costs, keeping floor space open in any size kitchen for other equipment. Burkett Restaurant Equipment offers various pizza oven styles to fit your restaurant countertop requirements. We offer commercial countertop pizza ovens, small industrial conveyor ovens, and wire rack oven types. Pizza oven door styles include pull down doors, and drawer-style openings that allow for easy rack sliding and product loading and unloading. Our models range from 4,000 watts up to over 10,000 watts, with BTU options ranging from 40,000 BTU up to 150,000 BTU. Electric and gas models are available to meet your commercial kitchen's specific electrical specifications. Are you curious about some of the features and benefits of light duty deck ovens? See below for more information. - High quality brushed stainless-steel exterior - Durable heating elements provide even heating performance throughout the oven - Wider oven opening provides more versatility than standard pizza ovens - Adjustable temperature control - Easy set timer - Heavy duty chrome plated baking rack - Removable, stamped aluminized steel crumb tray for easy clean-up - Ergonomically designed and convenient space saving flip-up handle - Skid-resistant feet
Five Tips for Designing a Responsive Site for your Restaurant
It’s no secret that more web users are accessing the internet on their mobile devices such as cell phones and tablets. In order to ensure you’re helping your current and potential customers find your business while they’re away from their desks, you need to develop a responsive site. Responsive website design makes it possible for visitors to easily view and navigate a site whether they are viewing it on a desktop, tablet or smart phone. Often, people look for a place to eat or get coffee while in their cars or walking around. Whether they are hungry or just doing research, a website that is difficult to navigate on a phone or tablet can drive potential customers away. Below are five tips to help you get started in designing a responsive site for your business. Simplicity: Aim for a simple design. Big, elaborate designs will just increase your page loading time…and we all know how much people like to wait for a page to load. Avoid PDF Menus: PDFs require a lot of re-sizing and scrolling on smaller screens, not exactly user friendly. Stick to a regular HTML page for your menu. Use Prominent Navigation: Remember that the majority of people accessing your site on a smartphone or tablet only have their fingers to navigate through your site. Make your navigation buttons large enough for easy use. Include Google Maps: Integration with Google Maps on your Contact Us or Location page makes it easy for users to find you and receive directions from where they happen to be when they searched for your business. Keep Content to a Minimum: Short and simple is particularly good for mobile users and small screens. Don’t overload the site with long blocks of texts, on small screens that means your users will be scrolling indefinitely. Besides, who really has the patience to read that 500 word retelling of your restaurant’s history?
