Resources
Top Commercial Ice Machines for Healthcare Facilities
In a healthcare facility, ice is used for specific tasks including post-operative use, dietary needs and treatment to reduce swelling and inflammation. For each of these tasks, ice needs to be readily available within an easy to use and easy to maintain unit. Let’s take a look at the best ice machines for healthcare facilities. Residential Care, Hospitals and Doctor’s Offices: Countertop Nugget Ice Machine and Dispenser For busy doctor’s offices or hallways within hospitals and residential care facilities, nothing beats the convenience of dependable countertop ice machines and dispensers. With this type of commercial ice machine within reach, medical staff can retrieve ice quickly and within close proximity to treatment areas. Nugget ice is ideal for healthcare facilities as it is easy to chew, easy to mold and slow to melt, making it the best choice for dietary needs and ice packs. The dispenser mechanism speeds up the process for retrieving ice and minimizes the risk of cross-contamination. Ideally, healthcare facilities should look for countertop ice machine dispensers with touch-free controls. This type of control dispenses ice when a cup or other receptacle is sensed under the chute. Some dispensing ice machines are constructed with a built-in water dispenser as well. Burkett Recommends: The Scotsman Meridian HID312A-1 Countertop Ice & Water Dispenser Emergency Rooms and Laboratories: Undercounter Ice Machines An Undercounter Ice Machine is a self-contained ice maker with an attached storage bin. This type of ice machine is designed to fit under countertop areas and provide quick access to ice without getting in the way of the fast-paced environment of an emergency room. Undercounter ice machines are also ideal for laboratories as they leave valuable countertop areas free for charts and documents. Undercounter ice machines are available for every style of ice. However, flake, nugget and cube ice are most often used in ER’s and laboratory settings. Flake ice is perfect for sculpting into therapeutic ice molds, cube ice is very slow to melt and nugget ice offers a chewable texture for patients. When shopping for an undercounter ice machine, be sure to measure the total space available, which includes height, depth and width. Also, consider how the bin door opens. Burkett Recommends: The Ice-O-Matic ICEU150HA Ice Machine Physical Therapy and Sports Medicine: Flake Ice Machine and Bin Combination Flake ice is perfect for filling or molding ice packs for therapeutic use. Shopping for an undercounter flake ice machine, or head with separate bin can be confusing and time-consuming. We suggest purchasing an ice machine and bin combination unit that is already matched up and ready to install. The full-size floor model combination units are perfect for physical therapy and sports medicine clinics as they provide a large volume of ice on a daily basis. When shopping for a combination flake ice machine and storage bin unit, be sure to note the daily yield of ice produced as well as the bin’s total storage capacity. Burkett Recommends: The Scotsman UF424A-1 Air Cooled Undercounter Flake Ice Machine Find the right ice machine for your healthcare facility and keep your patients happy and healthy. With the right specifications in place, you can have a quiet, efficient and dependable ice machine for years to come.
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Introducing SEAGATE Commercial Products
As one of the leading distributors of restaurant equipment and supplies, Burkett's catalog includes more than 100 of the top brands in food service. We are proud to introduce our latest brand offering, which is a Burkett exclusive. With SEAGATE Commercial Products, you’ll get quality commercial kitchen equipment that is affordably priced and ready to go, right out of the box. Choose from pizza prep tables, sandwich prep tables, keg coolers, commercial refrigerators, freezers, restaurant ranges, and commercial fryers. SEAGATE Commercial Products have been specifically designed for customers that are seeking quality workmanship at an affordable price point. All SEAGATE products come pre-assembled and are ready to go right out of the box. What does that mean exactly? That means when you get your brand new SEAGATE reach-in refrigerator and open the doors you won't find any casters or other parts inside to assemble. From shelving to casters, everything comes already factory installed on the units. SEAGATE makes it simple. SEAGATE restaurant equipment is available exclusively from Burkett Restaurant Equipment & Supplies and is available for sale now by phone, online, or in our showroom store. SEAGATE is redefining the standard for our industry and we couldn't be more excited to offer it. That’s why you’ll enjoy free same-day shipping from our warehouse in Perrysburg, OH on all SEAGATE equipment. Your customers have come to rely on you for consistency and you've come to rely on your products for reliability and durability. With SEAGATE, you get a reliable and competitively priced piece of equipment that can handle the rigors of any commercial kitchen and help you deliver the consistency your customers crave When you can get value without compromising quality, it means a great deal.
Toledo institution Tony Packo's chooses Burkett for newest location
Tony Packo's has been serving authentic Hungarian food in the Toledo, OH area since 1932. Tony Packo's offers a delicious menu with everything from Sweet Hot Pickles to the signature Packo's Chili Hot Dog. The restaurant has become world famous thanks to numerous references on television and the many celebrity signings of the "Packo's Bun." There are some very unique restaurants in Toledo, OH that are must-try for anyone who visits the city. Tony Packo's is among those places thanks to some amazing history. For the opening of its 5th location at 5822 Alexis Road in Sylvania, OH, Tony Packo's chose to work with the Business Development team at Burkett Restaurant Equipment & Supplies for a complete build from design all the way through to installation. Burkett, Packo's employees, and other Packo's friends and family members, got to see the fruits of their labor during a soft opening on May 23. Check out the pictures below and if you're ever in the area, be sure to stop by after their grand opening on May 27. Congratulations, Tony Packo's! Toledo has always been our home and it was an honor to work on a project for one of the city's great icons!
7 Common Misses When Cleaning Restaurant Kitchens
The easiest way to keep all of your equipment working in tip-top form is to clean, and clean often. There are the obvious hot spots to wipe down, but there are many more that are missed. Keep food poisoning, equipment breakdowns and unsightly work areas out of your business with this comprehensive checklist of seven spots commonly missed while cleaning restaurant kitchens. 1. The Ice Machine There is a reason this is number one on the list. A lot of food service workers, managers included, forget that ice is food, and consumption can lead to food poisoning if the product is contaminated. Regularly cleaning the ice machine and ice storage bin will assure a healthy, contaminant-free product. 2. Underneath and Behind Equipment It is easy to forget about kitchen areas that are not visible, but the whole out-of-sight-out-of-mind principle does not hold in commercial kitchens. Bacteria and vermin will be attracted to food scraps no matter where they hide. It’s also important to note that health inspectors will check underneath every piece of equipment to see if the area is clean. Keep it neat and tidy everywhere, every day and keep violations and vermin out of your kitchen. 3. The Dumpster Area Everybody knows that rodents and disease love garbage. In fact, a messy dumpster area acts as an attractive buffet for bacteria, flies and vermin. Combat this issue with a clean garbage area. Start by making sure all of the dumpster lids close fully and stay closed. Next, instruct your staff to keep the area around the dumpster clean. This includes hosing down the dumpster’s exterior and making sure that all trash is deposited into the container. No waste should be left in open containers or on the ground. A clean dumpster area will also cut back on foul odors that could potentially hurt business. 4. Refrigeration Coils When a refrigerator’s coils are dirty it has to work harder to keep the unit cool, which can result in uneven internal temperatures. If the temperature fluctuates too much, the food can spoil. Have your employees wheel out the refrigerator once a month to dust the coils and keep the back of the unit clean and in good working order. 5. The Meat Slicer The top slicer blade is likely getting all the cleaning love. But it’s important to keep the bottom side of the blade just as clean. This area comes in contact with food and can harbor bacteria. Therefore, it is important to remind employees to clean both sides of the meat slicer blade every day and in between different cuts of meat. 6. Beverage Dispenser Heads Mold, bacteria and fruit flies love sugar almost as much as they love warmth and moisture. The nozzles and dispenser heads of a beverage dispenser will have residual sugar on them at the end of the day. Make it a daily habit to remove and hand wash the nozzles during closing clean-up duties. This will prevent bacteria from taking up residence over night. 7. Splashes on the Walls Got a little fryer oil or tomato sauce splatter on the wall? Wipe it off as soon as possible! Bacteria can grow on these splatters and splashes, and, depending on the area, fruit flies or other pests may be attracted to the stuck-on residue. For the easiest remedy, instruct employees to wipe down walls as soon as the splash occurs. This way the food does not become dried on and harder to clean at the end of the night.
5 Reasons Why Ice-O-Matic's Elevation Series Takes Ice Machines to the Next Level
Refreshingly simple innovation was needed in the ice machine category, enter the Elevation Series from Ice-O-Matic. The CIM models replace previous models that began with ICE. Ice-O-Matic believes in this evolution of the ice machine with Elevation, and here's 5 reasons why: Ice Machines Designed To Simplify Life The new and groundbreaking Elevation Series from Ice-O-Matic is designed to simplify life. The cube ice machines are easy to clean, easy to service, simple to operate, and environmentally responsible without sacrificing productivity. The Elevation Series provides clean, dependable ice from an astonishingly user-friendly and energy-efficient machine. Environment Stewardship, One Cube At A Time The Ice-O-Matic Elevation Series is an enhancement and re-commitment from Ice-O-Matic to be responsible environmental partners. Like you and your customers, everyone at Ice-O-Matic takes environmental stewardship seriously. In their Colorado factory, they recycle everything from oil to scrap metal to light bulbs. In the field, they have partnered with the American Forests and Global ReLeaf Initiative, which allows IOM to offset our carbon footprint by 40%. In Elevation Series ice machines, BPA-free plastics are used, parts are recyclable, and digital controls rigorously monitor energy use. The entire Elevation Series meets or exceeds 2018 Department of Energy regulations. Dual Exhaust. Limitless Installations Exclusive, groundbreaking technology offers a completely unique solution to the problem of hot-air discharge clearance: Dual Exhaust. Standard on every Elevation Series unit, it’s built to accommodate both top-air discharge and side-air discharge. Regardless of airflow requirements, the Elevation Series adapts to your needs and make sure you get the most from your space. Since every Elevation machine is designed to provide both side- and top-air discharge, there is no need to stock additional inventory. Save Time, Money, and Calls to Your Technician We all know what a headache servicing your ice machine can be. Whether it’s long wait times, expensive onsite calls from technicians, or difficulty finding experts in rural areas, a broken ice machine breaks the bank. That’s why Ice-O-Matic designed the new Elevation Series ice machines to be the easiest to service yet. The plug-and-play design requires minimal installation; plus, it makes servicing a breeze. In fact, the Elevation Series is so intuitive, the operator can often keep the machine operational without calling a service technician. Universal Smart Harness™ control board makes servicing machines elementary. Ice is Food Too, That's Why Sanitation Really Matters Ice is food. Not only does the cleanliness of your machine impact the taste and smell of ice, but it also has serious consequences for the health and safety of your customers. An improperly maintained ice machine carries the risk of foodbourne illnesses. IOM recognizes how crucial it is to keep your machine sanitary, and your business safe, so it designed the Elevation Series to be easier to clean and stay cleaner longer. The seamless food zone is sealed from all mechanical hardware, meaning nothing contaminates the area where ice is produced. When it’s time to clean and sanitize your machine, the Food Zone is smooth and crevice-free for thorough, long-lasting sanitation. Plastic Food Zone eliminates hard-to-clean nooks and crannies, allowing for effortless operator wipe-down and easy, long-lasting sanitation. Smart LED light indicates when cleaning is required, and the unit features one-touch cleaning with sanitizing and de-liming. Features BPA-free snap-in/snap-out dishwasher-safe components. Check out our full line of Ice-O-Matic products and take your ice machines to the next level with the Elevation Series from Ice-O-Matic at Burkett!
How to Make Perfect Caramel Candy Apples
Candy Apple Machines are perfect for caterers, dessert shops, schools and concession stands serving up caramel apples on a daily or weekly basis. Also referred to as apple stoves and apple kettles, these handy machines are easy to use, but do require the operator’s attention when in use. Gold Medal 4016 Electric Candy Apple Cooker Begin by taking stock of your inventory. You will need the following: Apples, mixture, dipping and setting tools and last, an apple cooker. Apples Firm, fresh picked and un-waxed apples work best. Waxed apples will not allow the mixture to stick. Any variety of un-waxed apples will do, however the most popular varieties include Granny Smith and Red Delicious as they provide a firm skin with a crisp and sweet bite. Be sure to keep all of the apples at room temperature prior to dipping in the mixture. Room temperature apples work best because condensation will form if cold apples are dipped into a hot mixture. The condensation will then prevent the mixture from sticking to the apple and will result in a gooey apple coating. Mixture Most apple cooker manufacturers recommend a specific type of pre-made mix, such as Gold Medal Reddy Apple Mix. These mixes come in a pre-measured package and only require mixing in a measured amount of water. Packaged mixes are a great option for busy operators as they cut down on prep time and keep costs down. Other mixture options include melting caramel candies with water or making caramel from scratch. These tactics work great for home chefs or small batches for specialty menus as they are costly and time-consuming for large batch production. To make your candied apples unique from your competitor, consider setting aside a mix of crushed candies, nuts, coconut, sprinkles or chocolate for extra coating. Once your apple is covered in the hot mixture, dip the sticky apple into a dry selection for extra texture and flavor. Dipping and Setting Tools Candy apple sticks are specifically designed to spear the top of the apple. This process can be a little tricky and hazards include receiving splinters from the stick. To avoid this, the apple setter sticker proves an easy ally. Simply place the apple stick into the apple setter, put the apple on top of the setter, press down and the setter guides the stick safely into place. Sheet pans or candy apple pans lined with waxed paper provide a perfectly flat surface for freshly dipped apples to rest. Be sure to have enough sheet pans for your batch to rest without any of the apples touching each other. Oven mitts are essential for handling the hot apple cooker during the cleanup process. Do not attempt to pick up or handle the apple cooker with bare hands immediately after operation. It will be very hot! Now, let’s get cooking! To use the apple cooker, an operator must first read the instruction manual that came with the equipment. This is to ensure that all cooking temperatures are accurate and safe. Although cooking temperatures and batch loads may vary, apple cookers, stoves and kettles operate much in the same way. Plug in the unit and add the measured amount of water indicated in the owner’s manual along with the corresponding amount of packaged mix. Stir the two ingredients together until the mix is thoroughly drenched. Turn the temperature up to high and insert a candy thermometer into the mixture. Continue stirring the mix until it reaches a rapid boil. Once the mixture has reached the boiling point, stop stirring and monitor the temperature until it reaches the desired temperature as indicated in the owner’s manual or on the package of mix. This temperature is commonly 290º Fahrenheit. Turn the apple cooker off once the candy thermometer displays the desired temperature. Pick up an apple that has been speared by the candy apple stick. Do not attempt to coat the apple with your bare hands. The mixture is extremely hot and can cause severe burns. Dip the apple into the mixture and twist it all the way around until the entire apple is covered. Place the finished product onto the sheet pan. Continue until the entire batch of mixture is complete. Place the finished apples into a refrigerated storage space for at least one hour before serving. Follow the instructions in your manual for cleaning your apple cooker. This is often as easy as pouring in water, placing a lid on the cooker and steaming the cooker clean. Be sure to use oven mitts if you need to pick up or maneuver the hot apple cooker at any time. And it’s as easy as that! The apple cooker is designed to allow operators to make candied apples quickly and without too much mess. For more tips and tricks, check out the video below from our friends at Gold Medal Products!
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!
Frozen Beverage Machines: Benefits, ROI, and How to Choose the Right Equipment
As temperatures rise, customers look for refreshing ways to cool down, and frozen drinks are one of the most appealing options. From colorful slush beverages in convenience stores to frozen cocktails at bars and restaurants, these drinks attract attention, encourage impulse purchases, and create memorable customer experiences. For many businesses, adding a frozen beverage program is not just about offering a seasonal item, it can also increase traffic, expand menus, and generate additional revenue. Commercial frozen drink machines and slush machines make it easy to serve consistent, high-quality beverages throughout the day, even during peak hours. With the right equipment, operators can offer frozen lemonades, granitas, frozen coffees, smoothies, and cocktails while maintaining efficiency and reliability. Why Frozen Beverages Attract Customers Frozen drinks naturally stand out and create a strong first impression. Bright colors, visible product movement, and chilled presentation draw attention in self-service environments like convenience stores and enhance presentation behind the bar in full-service establishments. These beverages are often associated with fun and seasonal experiences, making them especially appealing during warmer months or special promotions. Frozen beverage programs can benefit businesses in several ways: • Encourage impulse purchases and repeat visits • Support seasonal promotions and limited-time flavors • Create premium menu options with higher perceived value • Improve speed and consistency during busy service periods • Expand offerings without significantly increasing labor "Consistent temperatures and easy-to-clean components are critical when serving frozen beverages. Equipment that supports proper sanitation helps protect both product quality and food safety." Ingrid Gardner, CFSP Frozen drinks can help businesses differentiate themselves while creating new revenue opportunities throughout the year. Businesses That Benefit Most from Frozen Beverage Machines Frozen beverage machines can add value across many types of operations, but certain businesses often see the greatest impact due to customer demand and service style. Convenience Stores Convenience stores are one of the most common environments for slush machines and frozen drink dispensers. Brightly colored beverages attract attention, encourage impulse purchases, and can become destination items that bring customers back regularly. Because ingredient costs are relatively low and preparation is simple, frozen drink programs can provide strong margins while requiring minimal labor. Bars and Restaurants Bars and restaurants benefit from frozen drink machines when offering cocktails such as margaritas, daiquiris, and specialty beverages. Preparing drinks in batches improves consistency and speeds up service during busy hours while reducing strain on staff. Frozen cocktails also create opportunities for premium pricing and seasonal menu promotions that can increase overall beverage sales. Quick Service, Cafés, and Concessions Quick service restaurants, cafés, and concession venues can use frozen beverage equipment to expand menus without adding significant operational complexity. Frozen lemonades, smoothies, frozen coffee drinks, and specialty beverages appeal to a wide range of customers and can help businesses stand out from competitors. No matter the environment, frozen beverage programs provide a flexible way to introduce new offerings, attract customers, and increase revenue potential. Revenue and ROI Potential One of the biggest advantages of adding a frozen beverage program is the potential for strong return on investment. Frozen drinks typically have a relatively low ingredient cost compared to their selling price, which allows businesses to achieve attractive margins while offering customers a premium product. Frozen drink machines and slush machines can create revenue opportunities in several ways: • High-margin beverages with relatively low product cost • Increased impulse purchases in self-service environments • Premium pricing opportunities for specialty drinks and cocktails • Faster service compared to manual preparation or blending • Expanded menus without significant labor increases Convenience Store Opportunities For convenience stores, frozen beverages often become high-volume items that generate consistent daily sales. Bright displays and self-service options encourage impulse purchases, especially during warmer weather or peak travel seasons. Promotional flavors and limited-time offerings can also help maintain customer interest throughout the year. Bar and Restaurant Opportunities Bars and restaurants often see additional revenue through frozen cocktails. Batch preparation reduces labor time and helps maintain consistent quality, even during busy service periods. Frozen drinks also support higher price points compared to standard beverages, which can increase average ticket size and overall beverage sales. Beyond direct revenue, frozen beverage equipment can contribute to operational efficiency by speeding up service and allowing staff to focus on other tasks during peak hours. When implemented effectively, frozen beverage programs can improve both customer experience and profitability. Some manufacturers also provide ROI tools that estimate profitability based on beverage pricing, ingredient cost, and expected sales volume. Reviewing these projections can help operators better understand potential return before investing in equipment. Types of Frozen Beverage Machines Commercial frozen beverage machines are available in several configurations, allowing businesses to choose equipment that aligns with their menu, volume, and service style. While features and capacities vary, most frozen drink machines fall into a few common categories. Single Bowl Machines Single bowl units are often a good fit for operations with limited space or a focused beverage menu. These machines allow operators to offer one product at a time and are commonly used for frozen cocktails, specialty beverages, or seasonal offerings. Multi Bowl Machines Multi bowl machines provide the flexibility to serve multiple flavors at the same time, which can be especially appealing in convenience stores, concession environments, and other high-traffic locations. Offering several options can increase customer interest and encourage repeat purchases. Specialty Frozen Beverage Equipment Some frozen drink dispensers are designed for specific products such as granitas, slush beverages, frozen coffee drinks, or smoothies. Others are versatile enough to handle a wide range of drink types depending on the mix being used. The right choice often depends on menu goals, expected volume, and how the beverages will be served. Alcoholic vs Non-Alcoholic Frozen Beverage Programs Another important consideration is whether the equipment will primarily be used for alcoholic or non-alcoholic beverages. While the machines may be similar, usage patterns and operational needs can differ depending on the application. Because alcohol lowers the freezing point of beverages, frozen cocktail programs often rely on carefully balanced drink mixes and consistent temperature control to maintain proper slush texture. Bars and restaurants commonly use frozen drink machines for cocktails such as margaritas, daiquiris, and specialty drinks. These programs often focus on speed of service, consistent texture, and the ability to prepare beverages in batches during busy periods. Frozen cocktails can also support premium pricing and seasonal promotions. Convenience stores, cafés, and concession operations typically focus on non-alcoholic beverages such as slush drinks, frozen lemonades, smoothies, or frozen coffee beverages. These offerings often rely on self-service or quick grab-and-go convenience, which can drive impulse purchases and repeat visits. Understanding how the equipment will be used helps operators select a solution that supports their menu, workflow, and customer expectations. Key Considerations Before Adding a Frozen Beverage Program Before introducing a frozen drink machine or slush machine into your operation, it is helpful to consider how the equipment will fit into your workflow, customer demand, and available space. Planning ahead can help ensure the program runs smoothly and delivers the expected results. Several factors can influence long-term success: Expected Volume High-traffic environments such as convenience stores, bars, and concession venues may require equipment that can keep up with continuous demand throughout the day. Understanding peak service periods and anticipated sales can help determine the right capacity for your operation. Menu Goals Some businesses focus on a single signature beverage, while others prefer to offer multiple flavors or seasonal options. Identifying your beverage goals early helps ensure the equipment supports your long-term plans. Space and Placement Countertop frozen beverage machines are often positioned in visible areas to attract customer attention, especially in self-service environments. Proper placement can increase sales while ensuring staff can easily access the unit for refilling and cleaning. Cleaning and Maintenance Requirements Frozen beverage equipment handles sugar-based products and often operates for extended periods, which means regular cleaning and routine care are necessary to maintain performance and sanitation standards. Operators should consider how equipment maintenance will fit into daily operations and staff responsibilities. Taking time to evaluate these factors can help businesses implement a frozen beverage program that operates efficiently and supports consistent product quality. "Choosing equipment that matches your volume and menu goals makes a big difference in long-term success. Planning ahead helps prevent performance issues and keeps the program running smoothly." Ingrid Gardner, CFSP Keeping Your Frozen Beverage Machine Running Smoothly Frozen drink machines and slush machines often run continuously throughout the day, placing ongoing demand on internal components. Regular cleaning and routine maintenance help protect performance, product consistency, and equipment lifespan. Without proper care, operators may notice issues such as inconsistent freezing, changes in product texture, leaks, or components wearing down over time. Simple preventative steps can help keep equipment operating reliably: Cleaning food contact surfaces and components regularly to prevent residue buildup Inspecting seals, gaskets, and moving parts for signs of wear or damage Monitoring product consistency and freezing performance to identify changes early Following manufacturer cleaning schedules and recommended maintenance procedures Addressing minor performance issues before they develop into larger problems Conclusion Frozen beverage machines can be a valuable addition to many businesses, helping expand drink offerings and create new sales opportunities. Choosing equipment that fits your menu, volume, and space needs is an important first step, and proper maintenance helps ensure consistent performance over time. If you are considering adding frozen beverages to your menu, exploring commercial frozen drink machine options can help you find equipment that supports your business goals.
Garland Gas Ranges Offer a Full Range of Options For Any Kitchen
The gas range, as its name would imply, is one of the more versatile players in any commercial kitchen. From slow cook to a quick flash in the pan, this appliance must cover the full range of cooking needs. With the versatility come choices. With or without an oven? With or without a griddle? How many burners are needed? There are plenty of questions to be asked and Garland full line of ranges is the answer to all of them. Garland products invoke trends that provide easy paths to future success in any business. Their products are built to operational needs while also keeping in mind the push to drive customer traffic. What sets Garland apart from its competitors is the drive to understand operations from the kitchen to the table. They then work with a team of kitchen innovators to create industry-changing solutions. Garland proudly presents its latest innovation, the award-winning Garland Restaurant Range Series. This state-of-the-art range allows chefs to concentrate on their culinary creativity and productivity instead of clean-up and maintenance. Garland stoves and ranges are built to be ideal for any professional kitchen, regardless of physical size or volume production. Their gas ranges deliver quality performance while providing powerful versatility. Garland’s line of light, medium, and heavy-duty ranges all adopt power, precision, and efficiency as standard benefits. Their sturdy gas ranges are built to last with heavy-duty stainless steel construction, heavy duty cast iron top surfaces, and easy to use precision control knobs. They come in several sizes, ranging from four to ten burners, and even containing griddles and standard ovens. Using Garland gas ranges will help support a wide variety of cooking needs with ease and superior quality. Check out the full line of Garland gas ranges available at Burkett Restaurant Equipment, and for a limited time, enjoy free shipping on almost all of them!
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.
International Tableware Offers More than Just Tableware
International Tableware (ITI) is a reliable and direct source for high quality tableware, but they make more than just tableware. ITI creates a variety of innovative, quality products that help to fulfill the needs of each and every customer, and Burkett Restaurant Equipment is proud to provide you with a full line of ITI products. One of the most popular of these lines are ITI glasses. These glassware items are attractive and strong, and can stand up to daily use in the busiest of commercial environments or catering events. Whether you're looking for shot glasses, goblets, rocks glasses, cordials, beer mugs, drinking glasses, or champagne glasses, International Tableware has the glasses that will meet your needs. Because we know you value your investments, Burkett Restaurant Equipment invites you to consider these tips from ITI that will help to reduce potential damage to your glassware: Thermal Shock - Thermal shock can occur when glassware is subjected to a sudden temperature change (either hot or cold) and it can cause enough stress to result in breakage. To avoid possible thermal shock, glassware should always be returned to room temperature before it is used again. Mechanical Shock - Breakage or chipping due to mechanical shock is typically the result of sharp contact with another solid object (this can include a countertop, another glass, dinnerware, or flatware). It is not uncommon for mechanical shock to create a minor crack in the glassware. This glass item becomes more susceptible to breakage whenever it encounters mechanical shock, or a thermal shock. The best way to avoid mechanical shock to your ITI glassware is to avoid placing flatware into a glass, and avoid nesting glasses together unless they are specifically made for stacking. Breakage - Stacking glasses causes unnecessary stress on these pieces, so don't stack pieces to avoid breakage, scratches, chips, or cracks. Look into getting a glass rack for extra space and organization if needed. Keeping these tips in mind can help keep your glassware in good working condition. With proper care and handling, your business can avoid common glassware problems. For more ITI products, head over to the Burkett Restaurant Equipment online store.
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.
How is climate change transforming commercial refrigeration?
Addressing the effects of climate change is a top priority for The U.S. Department of Energy. Record heat puts the Earth at a higher risk of more intense and frequent weather events such as droughts, wildfires, and floods. Global warming has been linked with greenhouse gases used as cooling agents in commercial refrigeration, namely hydrofluorocarbons (HFCs). While President Obama’s Clean Air Act is phasing out HFCs, they continue to be the most prominent greenhouse gas present during testing. Normal climate changes are caused naturally, but in recent decades, human activities have been the likely cause of warming, mostly due to increasing greenhouse gas emissions. Regulating energy efficiency in commercial refrigeration is one way to reduce greenhouse gas pollution linked to ozone damage. Commercial refrigerators generally must be kept cold constantly, consuming large amounts of power and generating emissions on a daily basis. The Energy Department has proclaimed appliance efficiency a top priority. Therefore, to counteract these emissions, the government will begin regulating the way refrigeration can be produced and sold. To stay within the Clean Air Act guidelines, manufacturers have the option of using the hydrocarbon refrigerant known as R290. R290 is a refined blend of propane, a naturally-occurring compound. The explosive nature of propane is a big concern; therefore it is advised not to use open flames when working with R290. However, the results of an ignition risk assessment study of a R290 refrigerant leak revealed the probability of an explosion is less than 0.001%. In the end, hydrocarbon refrigerants like R290 mean more efficient, environmentally conscious, commercial equipment. The new alternative is safe for operators and will decrease emissions of ozone-depleting substances in the years to come. Manufacturers in the U.S. have already started using the new alternatives in applications such as refrigerators, freezers, bottle coolers, beverage dispensers, and dehumidifiers. Time and future testing will tell us know how much safer it really is.
