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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.
Read moreInspirations
How to Ruin Your Non-Stick Pans in 5 Steps
I once splurged and bought a non-stick griddle for my house. I was 20, living with 5 or 6 other irresponsible adults in a smelly townhouse, and the picture on the box of bacon, eggs and pancakes simultaneously sizzling sent me into a frenzy. I was so excited to christen my newly-acquired griddle that I didn’t take any precautions to ensure its longevity. Long story short, I ruined it instantly. Anything I could do wrong, I did wrong. For those who have non-stick pans of any sort, it’s important to give them proper care so they continue to be non-stick. My poor griddle never stood a chance, but yours can—as long as you do the opposite of what I did. Here’s how to ruin your non-stick pans right out of the box, just like I did. 1. Don’t prep your non-stick pan before its first use What I Did: When I brought my griddle home, I popped it right out of the box, plugged it in and threw on some sausage. The sweet sound of sizzling links was heavenly until I tried to turn the sausages and found they were sticking. I chalked it up as “breaking in” my non-stick pan. The rational college student in me should have reasoned there was a problem when my non-stick pan was sticking, but in the battle of common sense and breakfast, the latter will almost always win. What I Should Have Done: Out of the box, non-stick pans need to be prepped before they enter a life of making glorious sunny-side eggs and perfectly round pancakes for their human masters. Before you so much as sauté an onion, wash and dry your non-stick pan with hot, soapy water and a paper towel. After that, it’s smart to “preseason” the pan by lightly rubbing oil into the coating with a paper towel. 2. Cook everything at a high temperature What I Did: I now realize it’s never smart to fry or sauté anything on the highest setting, but I couldn’t wait for the inaugural griddle breakfast. So I did what any sensible 20-year old college student who had already gained 10 pounds that year and had just pulled an all-nighter: I cranked that sucker up to 10 and threw the sausage links on there. My deductive thinking told me I’d enjoy my maple-laden links sooner this way. But after a few minutes of crackling, I realized it wasn’t just the sausage that was making noise—it was the griddle, too. What I Should Have Done: That crackling I just told you about was from the surface of the griddle. High temperatures cause the coating to crack, leaving your food cooked unevenly. Non-stick pans work much better at lower temperatures—the heat distributes evenly, and therefore cooks food more evenly. In my case, if I would have cooked the breakfast sausage at a lower temperature, they would have come out slightly blackened and crispy on the outside and steaming on the inside—not charcoal-burnt on the outside and raw on the inside. 3. Use a metal or hard-plastic spatula What I Did: At this point in the story, my maple sausages were producing a black smoke and the non-stick coating was cracking and peeling off. But alas, it was time to turn over the links. The drawers in my kitchen only yielded one spatula the whole year I lived there. I’m pretty sure someone picked it from a garage sale or a dumpster—the metal on the front was rusted, the wooden handle was covered in some sort of grease, and a chunk of raw egg was permanently stuck to the left corner. When I used the spatula to turn over the sausages, I cut the non-stick surface and scraped it off. This only made the smoke worse. What I Should Have Done: Non-stick coatings are sensitive in that sharp objects can easily cut them. Soft spatulas go with non-stick coatings like chocolate and vanilla and help ensure a long life for your non-stick pans. 4. Clean it in the dishwasher before it cools down What I Did: Only after I cracked and scraped the non-stick coating did it occur to me that I should have washed the griddle before cooking the sausages. I decided to hold off on the eggs and pancakes until I could run the griddle through the dishwasher. When the cycle was finished, the non-stick coating looked like a rusted car that had been sitting in your grandfather’s garage for the last 45 years—half of it had come off in a spotty fashion, revealing a silvery surface that wouldn’t cook anything. What I Should Have Done: Cleaning your non-stick pans is imperative after every use. But using your dishwasher for the deed is an expensive mistake. The high-temperatures and harsh detergents essentially chip away at non-stick surfaces, rendering them stickier than a fly trap. Instead, wait for your pan to cool down before scrubbing it with a soft sponge in hot, soapy water. Wipe off the excess moisture with a soft cloth or a paper towel. 5. Store directly on top of other pots and pans What I Did: To be completely honest, at this point I was more upset about not eating breakfast than the fact that my brand-new griddle was now useless. Still, my anger led me to throw the griddle into the cupboard below the sink where all the other pots and pans lived. The already ruined surface became so scratched it looked like Mickey Rourke’s face in the final scene of “The Wrestler” than a griddle. What I Should Have Done: Not that it mattered, but I should have placed the griddle in an area where the non-stick coating wasn’t at risk. If you have non-stick pans, hanging them on hooks is a great idea. If you can’t afford the space or have a phobia of hooks, you can stack them anywhere as long as there is a paper towel or soft cloth between each pan. To recap, remember one thing: My tragedy doesn’t have to be yours. The ballad of your non-stick griddle could be a much happier story, so long as you do exactly what I didn’t.
Visit Us at the Midwest's Premier Foodservice Trade Show
Burkett Restaurant Equipment & Supplies is proud to once again be an exhibitor at the Mid-America Restaurant Expo, Jan. 13-14 at the Greater Columbus Convention Center in Columbus, OH. We'll be in Booth 723 and featuring the latest products from some of our favorite brands, including SEAGATE, Garland, Manitowoc, and APW. We'll also be showing off some of our Burkett Certified reconditioned equipment from Star, and Hobart. If you've seen us at the MAR Expo before, you'll be sure to recognize the photogenic and showstopping bright red Hobart floor mixer. It's very popular with show attendees. Our Burkett Concepts team will also be at our booth to talk to you about the latest trends in kitchen design, installation, and project management. So make plans to stop by Booth 723, you can also RSVP via our Facebook Event. We look forward to seeing you at the MAR Expo!
How to Care for Your Glassware
Glass is fragile and can break if not handled or cared for properly. In a busy restaurant or bar, accidents happen. Sometimes breakage is unavoidable, but you can minimize breakage by following these simple instructions. Never stack your glasses When glassware is stacked, unwanted friction occurs. This unneeded stress is not good for your glasses and over time can cause them to break. Stacked glasses are more likely to tip over, shattering the entire stack. Carry glasses in a glassware keeper or stacker, as opposed to stacking them individually. Never carry glasses in bouquets While this is a tempting way to carry several glasses at once, over time it does more harm than good. The clinking of the glasses against one another makes them weaker and prone to breakage. Use a serving tray or a glassware stacker instead. Do not add ice to a hot glass This temperature shock is detrimental to the glass as the cold ice in a hot glass makes it more likely to crack or break. Keep an adequate supply of glassware on hand If you do not have enough glassware, then you may be forced to use dishes straight from the dishwasher for drink service. These dishes will still be wet and can develop unsightly water spots. Also, these glasses will still be warm and when subjected to ice will suffer thermal shock. Never use a glass in place of an ice scoop Not only is this an unsanitary ice handling practice, it can cause the glass to crack or break. Broken glass in an ice bin is very dangerous. It is difficult to locate and extract and could end up in a customer's drink. Use an ice scoop instead. Never use a glass to carry or store flatware The clinking and banging of the metal flatware decreases the integrity of your glass, and can cause it to crack, chip or break. Avoid this by using a bus tray designed to divide up glassware and flatware for carrying. Never let the beer tap come in contact with the glass The constant clinking of the glass against the beer taps causes strain on the glass, making it prone to breakage. Take care when bussing Carefully place glassware in the bus tub and avoid stacking. In a rush period, you want to bus tables as quickly as possible to get the next group of customers in, but banging glassware around with dishes and flatware just makes it prone to breakage. Never serve a beverage in a chipped or cracked glass Not only is this bad for your presentation, but a chip or crack in glass means that the structure has been compromised. You do not want a glass to break when in use by a customer. Discard chipped glasses immediately.
Choosing and Using Steak Weights in the Kitchen
Steak weights are used to speed up the grilling time for thick cuts of meat without ruining the quality of the product. The steak weight, sometimes called a steak press, is particularly useful for well-done orders as it keeps service times moving at a reasonable pace. How a Steak Weight Works Simple to use, the steak weight is a useful tool for steakhouses, neighborhood grills, home use and any other food service operation serving up steaks and hamburgers on a regular basis. To use, simply place a steak weight on top of grilling meat. The force of the weight pushes down on the steak, while the weight itself retains the heat coming off of the grill and the meat itself. This heat is transferred back to the meat and assists in speeding up the cooking process. Steak weights also contribute to equal heat distribution for an evenly cooked steak or burger. Cast Iron Steak Weight Cast Iron vs. Aluminum: Steak weights are made with one of two materials, cast iron or aluminum. Cast iron is best for cooks who will be using the steak weight on a regular basis. Although cast iron and aluminum are both excellent heat conductors, cast iron retains the most heat and will be most effective in speedy situations. Cast iron is also very durable and will endure heavy use. Aluminum steak weights are perfect for occasional use. Aluminum will heat up and cool down very quickly, but it is not as durable as cast iron and may start to show signs of wear after heavy use. Safe Handling Tips Prevent cross-contamination and flavor transfer by washing your steak weight after each use. To clean, operators can use one of two methods, although one is more thorough and highly recommended. 1. Recommended Cleaning Method: Allow the steak weight to cool off and clean off the surface with hot water and a stiff brush. Do not use a grill brush to clean off the steak weight as this is too abrasive, especially for cast iron steak weights. 2. Cleaning in a Hurry: Place the steak weight face down on the grill. The leftover residue on the surface of the steak weight will do one of two things: burn into a crust on the weight or it will burn to a crisp and will fall off of the weight. If the residue burns onto the weight, take a grill scraper and scrape everything off. It should flake off easily. Remember to use an oven mitt or thick towel when handling a steak weight on the grill as the area around the handle will get very, very hot. To keep steaks and burgers flying off the grill in busy restaurants, it is recommended to purchase a few steak weights to keep in rotation. Whether you have the occasional well-done order or if you have a high demand for very cooked meat, a steak weight proves itself an asset in any kitchen that grills up meat on a regular basis.
What's a Ramekin and What Size Do You Need?
Ramekins are small, versatile kitchen vessels that have been delighting both amateur cooks and professional chefs for generations. These unassuming little dishes may appear modest, but their role in the culinary world is far from ordinary. Let's dive into what ramekins are and the myriad ways they can elevate your cooking game. What is a Ramekin? Ramekins are those handsome dishes that are typically used for baking and serving menu items such as soufflés, crème brûlée, puddings and other single-serve delectable. They are traditionally made from porcelain and feature fluted sides. The term ramekin also refers to smaller dishes of the same shape that can be used to serve condiments or sauces. These ramekins can be made from any number of materials, from metal to plastic, as they are not intended for use in the oven. In addition to baking and serving food items, ramekins also make for attractive household decorations that can be used to hold anything from tea lights to office supplies. Ramekins come in many sizes to help you attain the look you want to achieve. What Size Ramekin Should You Buy? So, what size ramekin do you need? Here is a breakdown of the different sizes, and what they are used for. 1-to-2-ounce Ramekins Small ramekins in the 1-to-2-ounce range are typically used for condiment sides, such as ketchup or mayo. These little dishes are also great for teeny appetizers like mixed olives. For household decorators, these small ramekins can be used for tea candles, paper clips, or tiny bouquets. 3-to-5-ounce Ramekins 3-to-5-ounce ramekins are still on the small side, though they can be used for items other than condiments. Ramekins of this size are great for mini-desserts or for sample platters. 6-ounce Ramekins If you are only going to stock up on one size, a 6-ounce ramekin is probably the best all-purpose option. These are great for single serving desserts. 7-to-9-ounce Ramekins These larger ramekins are great for lunch-sized pot pies and other small portion meals. They can also be used to make custards, molten lava cake and other desserts for two. These also make great pet food bowls and are typically cheaper than anything you’ll find in a pet store. Other considerations Besides calculating the capacity you’ll need, when choosing your ramekins, you should also consider surface area. For dishes such as crème brûlée, in which the burnt surface is often considered the tastiest part, you’ll want a low, wide ramekin with a lot of surface area. Why Should You Use a Ramekin Dish? Introducing ramekin dishes into your restaurant's culinary arsenal can bring a host of benefits that enhance both the dining experience and operational efficiency. Here's why your restaurant should consider using ramekin dishes: Personalized Portions: Ramekins allow you to create individual servings, catering to different tastes and dietary needs with ease. Uniform Cooking: Their small size ensures even cooking, helping dishes to retain their flavors and textures perfectly. Endless Experimentation: Ramekins provide a canvas for culinary creativity, letting you experiment with flavors, textures, and presentation. Conclusion Ramekins might be small, but their impact in the kitchen is substantial. From adding an elegant touch to your table to enabling culinary innovations, these unassuming dishes are a must-have for any cooking enthusiast. The versatility, presentation potential, and operational advantages of ramekins make them a valuable addition to your restaurant's toolkit. So, the next time you're whipping up something special, don't forget to reach for the trusty ramekin – it's your ticket to individualized culinary excellence.
Selecting the Right Food Tray for Your Business
Choosing the right food service tray for your restaurant or cafeteria may seem easy enough, but once you dive into the world of options it can be a little overwhelming. With a variety of sizes, styles, materials and colors available, how can you be sure that you are investing in a tray that will do your business good? To answer that question we did the research for you. Let’s take a look at how to select the right tray for your business and your budget. Size Consider the design of the front and back of the house areas and consider the type of customer you are serving. Answer the following questions to select the right size tray: Will the tray's style, shape and size fit my storage and service areas? Will small children or customers with disabilities be using the tray? What size tray will fit in the dish rack and can it pass through a conveyor dishmachine? Food Tray Styles Compartment trays or meal delivery trays are great for kitchens such as those in prisons, hospitals and elementary schools, where specific portion sizes are served. They are are compartmentalized and keep portioned food from sliding around or spilling off the tray during transport. Flat trays, or fast food trays, are great options for food service operators offering a variety of plated dishes. That makes them perfect for quick-serve restaurants, fast casual restaurants, buffet style restaurants, corporate lunch programs and secondary to college-level school cafeterias. Trapezoid shaped trays are ideal for food service operators looking to get the most tabletop space and increase seating capacity. This is a great choice for food courts, room service, hospitals and schools. Insert Tray Tray inserts are great for prepared food that is going to sit in hold or cold warming units before being delivered. Material Available in fiberglass or plastic construction, food trays are built for durability and constant use. Fiberglass trays are typically available in flat and trapezoid styles, while plastic trays offer flat, trapezoid, compartment, inserts and meal delivery trays. Color Whether you use a color code for various cafeteria programs or simply want to match a color scheme within your restaurants design, there is a true rainbow of hues are available in all styles and sizes. The right food service tray will enhance your operation's goals and will cater to the experience you wish to provide the diners in your establishment.
How Routine Water Filter Replacements Enhance Your Ice Quality
Cloudy, foggy, or odd-tasting ice is often a sign of a neglected commercial ice machine. Particularly, one that's overdue for a water filter change. We've all experienced it. You're at a restaurant, eagerly awaiting your favorite drink, it arrives, and you notice something’s off. The ice cubes in your glass are cloudy, maybe even emitting a weird taste or smell. These are tell-tale signs of an underlying issue. Ice should be treated with as much care as any other food ingredient. A crucial part of this is regularly replacing your ice machine's water filter. Often, cloudiness is a result of buildup in the ice machine, signaling the need for a new filter. Why should I replace my water filter? Installing an inline filtration system for your commercial ice machine’s water supply is crucial to producing great ice. It will remove bacteria, minerals, and other contaminants, giving you crystal clear, tasteless ice. Clear ice is healthy ice. Free from any contaminants, thanks to filtered water. Regular filter replacement is not just a maintenance task. It's a necessity for your customers’ health, and the efficiency and longevity of your ice machine. A well-maintained water filter will: Remove mineral deposits and slime build-up, which can make drinks unappealing and cause health issues, especially in those with weakened immune systems. Eliminate residual chlorine, improving taste and smell. Improves water flow, allowing your ice machine to work efficiently. But the benefits extend beyond just quality. Most ice machine manufacturers require regular filter replacement, typically every six months, as a condition of their warranty. Manufacturers know that their products work best when cared for properly. Failure to adhere to this schedule could void your warranty early. On the flip side, some manufacturers, like Ice-O-Matic offer an extended warranty contingent on regular filter replacement. This can greatly reduce long-term maintenance costs. Plus, your ice machine will last longer. How do I know when my water filter needs replaced? Knowing the signs of a water filter that’s about to go bad can save you time and money in the long run. If you notice any of these, it may be time to change your filter. Or even call in a trained service technician. Indicator Light: Many modern machines have a filter indicator light. Bad Smelling or Tasting Ice: A clear sign the filter is failing. Discolored Ice: Indicates the presence of contaminants. Low Water Dispenser Pressure: Suggests a clogged filter. Slow Ice Production: Could mean the filter is obstructing water flow. Regular maintenance and timely replacement of water filters in your ice machine is a critical practice. It will ensure the production of clear, tasteless, and odorless ice for your business. Remember, clear water translates to clear ice, guaranteeing the best experience with every beverage. Which filter do I need? Commercial water filtration systems vary, typically using one to three filters per ice machine based on size. These filters are crucial for maintaining the quality of ice and need to be changed every 6 months. Neglecting this can lead to bacterial growth, calcium buildup, and eventually increased service calls. The type of water filter system you’ll need depends on the ice machine model, and the local water quality. Here are some common filter types: Sediment Filters: Ideal for heavy sediment applications, they remove debris, rust, sand, and small particles. Carbon Filters: Best for machines producing flake or cubelet ice, they use adsorptive filtration to remove harmful particles. Phosphate Filters: These filters prevent scale build-up, which can damage parts of the ice machine. They are essential in areas with hard water. In addition to the filter type, it’s smart to consider whether an OEM filter or replacement filter is right for you. Generally, OEM or Original Equipment Manufacturer filters are easier to shop for, since the same manufacturer that made your ice machine, produces the filter. That means it could be easier to match up the correct filter with your model number. However, replacement, or aftermarket filters manufactured by third-party companies can work just as well if not better than OEM options. Depending on the independent manufacturer, you could save on purchasing an aftermarket filter, with the same results. Spend some time browsing aftermarket vs. OEM filters to decide what’s right for your business. Shop Ice Machine Accessories Beyond the quality of your ice, regularly changing your ice machine’s water filter can save you from a voided warranty. Preventative care for restaurant equipment ensures that your business can continue to run smoothly. Know about the issue before it’s a crisis. Do what’s right for your business, and your ice machine - plan your regular filter change today!
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.
Burkett Joining Midwest's Best at 2018 Mid-America Restaurant Expo
The Ohio Restaurant Association's Mid-America Restaurant Expo aims to innovate, inform, inspire. We are very excited for this year's expo, and not just because that theme is also central to Burkett and our 40 years among the leading distributors of restaurant equipment and supplies. We are excited to hear the keynote speaker, Cleveland's own Iron Chef Michael Symon. We are excited to see old friends and make new ones as they visit our booth, No. 721, inside the Greater Columbus Convention Center, 400 North High Street, Columbus, OH 43215. We are excited to watch the classic Pizza Pizzazz Competition and the all new Expo Burger Battle. We are excited to be among the 4,000 in attendance discussing the latest trends and topics and the foodservice industry. We are especially excited to talk to independent restaurant operators and regional chains, whether start-ups or longtime staples, hear their stories, and see what solutions we can offer moving forward. From the local mom and pop shops, to food trucks, to major franchises, we've always thought of every customer as a partner in business. It was our philosophy from the day we first opened our doors and it still holds true today. We take pride in the products we sell, the service we provide, and contributing to the success of every type of business we serve. 2017 was a year of great strides and improvements for Burkett and we are ready to hit the ground running in 2018. That all starts on Jan. 28-29 in Columbus, Ohio. Expos are a time where both businesses and customers can break away from the day to day operations and really focus on themselves, their wants and needs, and get focused on meeting and exceeding goals and ambitions. It's that time of year again, and we couldn't be more excited for this year's Mid-America Restaurant Expo! Check out the full schedule of events and video highlights from the 2017 Expo below.
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.
