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Key Differences Between Local and Organic Foods
Key Differences between Local and Organic Foods Although thought of in a similar light, local and organic foods are not defined the same. In this blog, we will discuss the main differences between these two food labels. Fruits, vegetables, meats, and other products in the U.S. are classified as "organic" according to rules and laws set by the U.S. Department of Agriculture. Understanding the steps behind receiving an organic label from the USDA can help us better understand what makes organic foods special. What is Organic Food? The labeling term "organic" means that the agricultural product was made following authorized processes. Organic crops are produced using organic farming methods. These avoid using synthetic fertilizers, pesticides, genetically modified organisms (GMOs), and certain additives or processing methods. Organic certification ensures that the food has been produced according to strict organic standards set by regulatory bodies. Organic farming practices emphasize sustainability, soil health, biodiversity, and animal welfare. Organic foods are commonly found in supermarkets, health food stores, and other grocery stores. They will show an organic label with their certification. The USDA’s organic standards outline the specific requirements needed before items can bear the USDA organic label. These standards are broken down between crops, livestock and poultry, and handling and labeling of items. Below we touch on the basics. Crop Standards Land must be free from prohibited substances for at least 3 years. Operations must use organic seeds and other planting stock. Genetic engineering, ionizing radiation, and sewage sludge are prohibited. Soil fertility and crop nutrients are controlled through tillage and cultivation techniques, crop rotations, and cover crops, using only permitted synthetic materials. Livestock and Poultry Standards Animals must be raised in living conditions considered normal for the species. Organic meat cannot be injected with antibiotics or hormones. Animals should be fed food that is 100% organic. All organic livestock and poultry must have access to the outdoors year-round. Understanding labeling helps consumers make better choices. Learn more about organic labeling through the Agricultural Marketing Service Department. To learn more in-depth about the rules and regulations for organic crops, check out the USDA’s organic regulations. What is Local Food? Defining what is “local” can be harder than defining what is “organic.” There is no single definition of what locally grown foods are. However, there are widely accepted ideas for how local foods should be determined. The American Food, Conservation, and Energy Act of 2008 states: (I) The locality or region in which the final product is marketed, so that the total distance that the product is transported is less than 400 miles from the origin of the product; or (II) The State in which the product is produced. Although laws, legislation, regulations, and program documents can all include state definitions of "local," very few of these laws specifically define "local" food. Most states use the term "local" (or synonyms like "native") in their food purchasing and marketing regulations to denote that the food was grown within the state. General Guidelines for Local Foods Local foods are produced and sourced within a limited geographic region, usually within a specific radius. A commonly accepted distance is around 100 to 200 miles. They are often sold directly to consumers through farmers' markets, farm stands, or community-supported agriculture (CSA) programs. Visit the USDA local food portal for help in finding local farms and markets near you. The primary focus of local foods is on reducing the distance between the producer and the consumer. This promotes community connections and supports local economies. Local foods may or may not be grown using organic practices. They could include conventionally grown or even genetically modified crops. Are the terms Organic and Natural interchangeable? As was already said, synthetic chemicals and growth hormones are not used during the growing or raising of organic produce. Foods that have not been chemically altered and don't contain hormones, antibiotics, or artificial flavors are generally considered to be natural foods. The FDA claims that it hasn't created a definition for the term's use, nevertheless. According to the FDA, a food is classified as "natural" if it contains no artificial or synthetic ingredients. However, this policy was not intended to address food production methods, nor did it explicitly address food processing or manufacturing methods. Because of this, virtually any food, whether organic or not, can be labeled as "natural". Thus, unless otherwise specified on the label, a product marketed as "natural" may not always be organic. Conclusion In summary, while local foods are sourced from nearby regions to support local communities, organic foods are produced using specific farming practices that prioritize environmental sustainability and exclude certain synthetic substances. They can overlap if local foods are also produced using organic farming methods. However, not all local foods are produced organically. In the end, the best way to find organic products is to look for the USDA certified organic label.
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Explaining the Seven Plastic Recycling Symbols
Digging into plastic recycling isn't just about slashing waste; it's a smart move for a greener planet. Back in 1988, the Plastics Industry Trade Association (SPI) rolled out the recycling code system, a game-changer for ID'ing plastic types and their recycling potential. Today's products? They've got a range of recycling symbols, and decoding them is key. In this blog, we're breaking down the seven main plastic recycling symbols—your guide to a waste-savvy, eco-friendly business. So, let's unravel the secrets together. Why is having an environmentally friendly restaurant important? Year over year the world's reliance on plastics has increased. According to the UN’s Environment Programme, “Of the seven billion tons of plastic waste generated globally so far, less than 10 per cent has been recycled.” Some plastics are much harder to recycle than others. Materials like polyvinyl chloride and polystyrene are commonly used materials that are much harder to recycle than others. Eventually, it is in the best interest of the planet that we move away from such plastics. Unfortunately, ridding restaurants and stores of plastics can be difficult. Single-use products save time and labor, and in some cases are necessary. However, by learning and understanding recycling symbols, you can do your part to cut down on waste. What does the “chasing arrows” symbol mean? The green "chasing arrows" symbol is seen on many products, but there's a common misunderstanding. People often think it means the product is made from recycled materials. However, these arrows are not regulated. Specifically, they highlight the number inside and the abbreviation below. The number inside, also known as the 'resin code,' indicates the type of plastic used in the product, and chemicals used during processing. Understanding what each number means helps reduce waste and boosts recycling efforts. You'll usually find an abbreviation under each recycling symbol, describing the material group the product belongs to. Below we discuss the numbers and abbreviations to look for when properly recycling. What are the 7 plastic recycling symbols? 1. PET or PETE (Polyethylene Terephthalate) This is the most used plastic for consumer products. It's cheap, lightweight, and easily recycled. Its symbol features a triangle with the number 1 inside and letters PETE underneath. Examples: Bottled soft drinks and water, salad dressing and cooking oil bottles, ketchup bottles, peanut butter containers. How to Recycle: Curbside recycling. Empty and rinse out any remaining contents. 2. HDPE (High-Density Polyethylene) Manufacturers commonly use this type of plastic in the United States due to its versatility and ability to serve various purposes. HDPE is most frequently used for product packaging. Its symbol, a triangle with the number 2 inside and the letters HDPE underneath, represents its classification. Examples: Milk jugs, detergent and other cleaning chemical bottles, grocery bags, yogurt tubs, cereal box liners. How to Recycle: Most curbside recycling programs will collect items with this symbol. Grocery bags may or may not be accepted. However, many stores will collect and recycle them for you. 3. PVC or V (Polyvinyl Chloride) PVC is easily molded, stamped, or bonded to create things like piping and siding. It's rigid, durable, and versatile. PVC requires chlorine to produce it, which releases dangerous toxins during manufacturing. Its symbol features a triangle with the number 3 inside and letters PVC underneath. Examples: Plumping and sewage pipes, vinyl flooring, window framing, food wrap. How to Recycle: PVC cannot be recycled curbside. Check with your local waste management for specifications. There may be special collection centers in your area. Remember to never burn PVC, as it can release dangerous toxins. 4. LDPE (Low-Density Polyethylene) LDPE, prized for its flexibility and lightweight characteristics, excels in packaging applications. However, recycling this material can pose challenges at standard facilities. Keep an eye out for its distinctive symbol—a triangle with the number 4 inside and 'LDPE' underneath. Examples: Shopping bags, furniture, six-pack rings, shrink wrap, squeeze bottles, some clothing. How to Recycle: Usually not accepted for curbside recycling. In brief, you can throw most items in the trash or take them to a recycling center. Retail and grocery stores usually accept and recycle shopping bags, similar to HDPE. 5. PP (Polypropylene) Polypropylene is stiff, tough, and resistant to moisture, grease, and chemicals. Since it has a high melting point, it's great for hot liquid containers. Polypropylene is gradually becoming more accepted by recyclers. Its symbol features a triangle with the number 5 inside and letters PP underneath. Examples: Straws, syrup bottles, medicine bottles, yogurt containers, plastic bottle caps, some furniture. How to Recycle: Curbside recycling. Above all, be sure to rinse out any leftover contents. 6. PS (Polystyrene) More commonly known as Styrofoam, PS is lightweight and often used in disposable items for single use. Furthermore, it's easy and inexpensive to produce, making it a popular choice for manufacturers. Keep an eye out for its symbol—a triangle containing the number 6 with 'PS' underneath—for easy identification. Examples: Styrofoam plates and cups, egg cartons, carry-out containers, peanut packaging. How to Recycle: Not accepted by most curbside recycling programs. Check with local recycling sites or businesses to find someone that collects it. If there are no recycling programs in your area for PS, rinse out products and throw them in the trash. 7. O or Other Beyond the first six categories, this group includes plastics like fiberglass, acrylic, polycarbonate, and bioplastics. Especially keep an eye out for this symbol—a triangle with the number 7 and 'OTHER' underneath—signifying a diverse category in the plastic world. Examples: Some food storage containers, shelving, signs and displays, nylon, high volume water bottles. How to Recycle: Since these items are not normally accepted at curbside recycling, you'll need to check with local recycling centers. These locations may accept this type of recycling for drop-off. Can you recycle plastics without a symbol? If you don't see a recycling symbol on plastic, it could mean a few things. In detail, the plastic might not be recyclable, or could be made of something that isn't often recycled. At the same time, it could be too dirty to recycle. If you find something without a recycling symbol, it's probably not recyclable. In that case, just toss it in the trash. If you're really into recycling, check local guidelines for more details. Plastic Recycling Symbols: Conclusion Different cities have differing recycling programs. Your area may or may not recycle some of the plastics listed above. Check with your local regulations just in case. Since not all plastics are recyclable, understanding the seven most common symbols is key. Some recycling programs may only accept certain types of plastic. When recycling plastic, make sure that the plastic is clean and free of contaminants. Dirty plastics can contaminate the entire recycling stream. You can help reduce waste and protect the environment by paying attention to the recycling symbols for plastics and following the guidelines of your local recycling program. Operating more eco-friendly can help improve your restaurant's reputation. Check out this blog to explore more ways to decrease restaurant waste:
Hot Dog Steamers, Rollers, and Broilers: The Pros and Cons
Learn all there is to know about hot dog steamers, rollers, and broilers before your next summer event! With the right equipment, your franks will be a hit with customers, guests, and family. When it comes to preparing hot dogs, there are three main options: broilers, steamers, and rollers. Each has its own set of pros and cons, so it's important to consider your needs and preferences before making a purchase. Commercial hot dog equipment is a staple in concession stands, food trucks, convenience stores, and more. Because each cooking device employs a different cooking technique that could result in a distinct taste and texture, choosing between hot dog steamers, rollers, and broilers can be challenging. We’re here to help you make this decision easier. Hot Dog Steamers By cooking in a moist environment, hot dog steamers help maintain moisture and flavor. Steamers cook by transferring heat from an element to the food using water. Heat is effectively transferred, and the hot dog is kept juicy and tasty by steaming. In contrast to radiant or direct heat, steaming won't cause the exterior of the hot dog to burn. They generate steam by heating water in a container, creating even cooking results. Countertop steamers almost all contain a small water reservoir in the base to produce steam. Steam reservoirs must be manually refilled when they run dry. However, this process is quick and simple. Commercial hot dog steamers can be moved and installed in many areas since manual-fill reservoirs eliminate the need for plumbing. Commercial steamers are a great choice for operations that need to hold product for longer time periods. Pros: Quick and Convenient: Hot dog steamers are fast and easy to use, cooking a full batch in just a few minutes. Healthy Cooking: Steaming hot dogs is a healthier way to cook them compared to grilling or frying. The steaming process helps to retain the flavors and nutrients of the product, while avoiding the need for added oils or fats. Consistent Results: Hot dog steamers cook evenly and consistently, eliminating the worry of undercooking or burning Easy to Clean: Most steamers are made from easy to clean materials, like plastic or stainless steel. Simply wipe them down with a damp cloth after each use and you're done. Cons: Capacity Limitations: Hot dog steamers typically hold fewer hot dogs than roller grills or broilers, which can make them less ideal for high-volume operations with continuous demand. Specialized Use: These units are primarily intended for hot dogs and sausages, offering less versatility than multi-purpose equipment. Ongoing Water Management: Manual-fill models require routine reservoir monitoring and refilling during operation. Hot Dog Roller Grills Countertop roller grills pack quite a punch when it comes to speed and efficiency. Plus, they can be placed right on the countertop for easy self-service at a convenience store or full-service at a concession stand. Roller grills cook hot dogs quickly and efficiently. Chrome rollers rotate the dogs over and over, evenly cooking them while providing a great merchandising strategy. This consistent rolling reduces the risk of drying out. Hot dog roller grills are ideal for convenience stores, concession stands, and other foodservice operations that offer grab-n-go items. "When selecting hot dog equipment, it’s important to think beyond cooking speed and capacity. Units that maintain consistent temperatures and are designed for easy cleaning can make a big difference in supporting food safety practices and day-to-day service. — Ingrid Gardner, CFSP Pros: Consistent Results: Hot dog roller grills are designed to cook dogs evenly, so you don't have to worry about undercooked or burnt products. Versatile: Roller grills can cook a variety of foods, including hot dogs, sausages, egg rolls, bratwursts, and more. Sizing: These grills are available in a wide variety of sizes to accommodate higher capacities. Small units can hold around 20 hot dogs with production near 250 per hour. Larger units can hold up to 100 hot dogs at a time with production near 1,000 per hour. Easy to Clean: Most roller grills are made from materials that are easy to clean, such as stainless steel and chrome. Individual rollers are removable for deeper cleanings. Bun Warmer Attachment: Bun warmers make service faster and more efficient. These are great for keeping franks and buns in one location. Cons: Limited Capacity: Depending on the size of your hot dog roller grill, you may have limited production capacity. Slower Cooking: Compared to steamers and broilers, roller grills will typically take longer to fully cook hot dogs. You also need to wait for the grill to heat up when first turned on. Exposure: Not every roller grill comes equipped with a sneeze guard, leaving hot dogs open and exposed. This leaves a higher chance of cross-contamination. Hot Dog Broilers Hot dog broilers are common in C-stores, stadiums, bars, and more. They are typically made of durable steel and use heat from an electric heating element to cook hot dogs to an ideal finish. You can set your broiler to different temperatures to control the cooking speed. Broilers are easy to use since you just need to load hot dogs on the spits, turn on the heater, and let the broiler do its thing. Hot dog broiler ovens cook franks by heating them in an oven-like environment while rotating them to ensure they cook evenly. A spike wheel or cradle wheel keeps your hot dogs moving for a consistent cook. Hot air transfers heat from the element to the food, cooking it. Although the dry air of a broiling device takes more moisture from the completed product than steaming, broiling can also provide a wonderful browned or crisped exterior. Pros: Quick Cooking: Hot dog broilers cook hot dogs quickly. This makes them ideal for concession stands and small businesses. Easy to Use: Broilers are easy to use and require little preparation. Simply place the hot dogs in the broiler, turn it on, and cook to your desired level of doneness. Consistent Results: Hot dog broilers cook franks evenly, so you don't have to worry about undercooked or burnt products. Versatile: Broilers can be used to cook a variety of foods and can be easily transported to any location with the appropriate electrical connection. Cons: Limited Capacity: Hot dog broilers have a limited capacity. Similar to steamers, these units are limited on capacity thanks to their enclosed oven. Difficult to Clean: Hot dog broilers can be messy to clean, as grease and food particles can accumulate in the broiler pan. Price: Hot dog broilers can be more expensive than traditional cooking methods, such as grilling, steaming, or boiling. Keeping Your Hot Dog Equipment Running Smoothly Once you’ve narrowed down which type of hot dog equipment best fits your operation, it’s also important to consider long-term maintenance needs. Steamers, roller grills, and broilers all operate differently, and each comes with its own care requirements. Understanding these differences can help you choose equipment that aligns with your staffing, workflow, and service volume. In high-traffic environments like convenience stores, concession stands, and stadiums, hot dog equipment often runs for extended hours each day. Over time, normal wear and buildup can affect performance if not addressed through routine cleaning and preventative maintenance. Maintenance Considerations by Equipment Type Steamers Mineral buildup can develop in water reservoirs, especially in areas with hard water Units require periodic descaling and regular cleaning to maintain steam production Gaskets and seals may wear over time due to constant moisture and heat exposure Roller Grills Moving components can wear down, causing rollers to slow or stop rotating properly Rollers require consistent cleaning to prevent grease and carbon buildup Heating elements may show uneven performance as equipment ages Broilers Oven cavities and interior surfaces can accumulate grease and carbon, requiring deeper cleaning Heating elements and thermostats may experience wear with heavy use Interior components are exposed to higher dry heat, which can accelerate wear over time These maintenance needs are typical for equipment that operates daily, but routine care can help minimize disruptions and extend equipment lifespan. 5 Simple Preventative Steps Clean food-contact surfaces and components regularly to prevent buildup Inspect rollers, moving parts, and controls for signs of wear or irregular operation Monitor temperatures to ensure consistent heating and safe product holding Descale steam reservoirs based on water quality and usage levels Address minor performance changes early before they develop into larger problems "One of the most common things we see with hot dog equipment is small performance issues getting overlooked until they turn into bigger problems. Buildup, worn components, or uneven heating usually develop gradually, especially in equipment that runs for long hours each day. Staying consistent with cleaning and preventative maintenance helps catch those issues early and keeps units operating reliably." — Brian Moore, Burkett Service Technician Regular maintenance can help: • Extend equipment lifespan • Maintain consistent product quality • Reduce unexpected downtime • Support food safety and sanitation standards • Improve overall performance during busy service periods Some businesses handle maintenance internally, while others rely on professional service support to help identify issues early and keep equipment operating efficiently. Having access to experienced service resources can be especially helpful in high-volume operations where equipment downtime may impact sales. Which Is the Right Fit for Your Business? When it comes to choosing a hot dog cooker, it's important to consider your needs and preferences. Hot dog broilers are affordable and easy to use, but they can cook more slowly and may dry out products. Hot dog steamers are fast and keep hot dogs juicy but can be more expensive and difficult to clean. Roller grills are efficient and durable but can leave hot dogs exposed and are also difficult to clean. Ultimately, the choice between these three options will depend on your specific needs and budget. No matter which option you decide on, at Burkett we have everything you need in one location. Check out our collection of commercial hot dog equipment today!
Save Your Restaurant Money by Going Green
Running a restaurant isn’t cheap, and every little expense adds up. But what if you could save money while also helping the planet? By reducing waste and saving energy, your restaurant can save money. Making small eco-friendly changes can also help attract customers who care about the environment. Below, we’ll break down six simple ways to go green without breaking the bank. Why Should Your Restaurant Go Green? First, let's talk about the benefits of becoming a sustainable restaurant. More and more customers want restaurants that are environmentally friendly. When a restaurant goes green, more people will notice and choose to eat there. Eco-friendly practices can also help restaurants save money over time. But it’s not just about customer appeal—going green also saves money. Using less food, water, and electricity can help your restaurant save a lot of money. Energy-efficient equipment might cost more upfront, but it saves money in the long run. 6 Ways Your Restaurant Can Go Green and Save Money Going green doesn’t have to be all-or-nothing. Start with the easy wins—whatever makes the most sense for your restaurant. Even small changes, like switching light bulbs or reducing food waste, can make a difference. The graph below is from the ENERGY STAR Guide for Restaurants. It demonstrates the areas where restaurants spend the most money and energy. Each of these areas can be adjusted to help restaurants minimize their impact on the environment. Invest in Energy-Efficient Kitchen Equipment Not all manufacturers make commercial kitchen equipment that saves energy, try looking for the ENERGY STAR label! Appliances with the ENERGY STAR label use less power and water, which saves money on utility bills. For example, the Manitowoc IDT0500A Ice Machine can cut your energy use by 12% and save 23% more water—helping both your budget and the planet. ENERGY STAR appliances may be more expensive. However, they can save you hundreds or even thousands of dollars each year on utility bills. Most restaurants get their money back in just a few years – then it's all savings! Not ready to replace large equipment yet? Start small. Switch to an ENERGY STAR-certified microwave or undercounter dishwasher. Even one energy-efficient appliance can cut your utility bill! Reduce Water Waste Water is essential in any restaurant, but small leaks and inefficient equipment can lead to big waste—and higher bills. Making a few simple upgrades can help conserve water and save money. Switching to an ENERGY STAR-certified dishwasher is an easy way to cut water use by up to 30% without affecting performance. Installing low-flow spray valves for pre-rinsing dishes can also make a difference. For example, low-flow pre-rinse sprayers can use as little as 0.65 gallons per minute—compared to the standard 4.25 GPM—dramatically lowering both water and energy costs. Start simple—check for leaks! A dripping faucet can waste gallons of water every day. Fixing even a small leak is an easy first step to cutting water waste before upgrading equipment. If you want to know how much water goes down the drain, use the USGS Drip Calculator. It helps you estimate daily and yearly losses. By making a few smart changes, your restaurant can cut down on waste, lower utility bills, and do its part to conserve an important resource. Switch to Energy-Efficient Lighting Lighting makes up about 13% of a restaurant’s energy use—more than you might think! Switching to LED bulbs can cut that energy use by up to 90%, which means lower utility bills with almost no effort. Start by replacing older bulbs with LEDs, which last longer and use far less power. You can also install motion sensors in areas like storage rooms, bathrooms, and walk-ins, so lights only turn on when needed. For the biggest savings, look for ENERGY STAR-certified lighting—designers create these bulbs for efficiency and durability. Making this simple change is one of the easiest ways to reduce costs and energy use without affecting daily operations. Use Reusable and Recyclable Supplies Single-use plastics create a lot of waste, but small changes can make an impact. Swapping out disposable items for eco-friendly alternatives helps the environment and shows customers that your restaurant cares about sustainability. Switch to biodegradable takeout containers made from bamboo, cornstarch, or recycled paper instead of plastic. Many of these options cost about the same but break down naturally instead of piling up in landfills. Another easy swap is to use compostable or paper straws instead of plastic ones. Plastic straws are a big cause of ocean pollution. You can also encourage customers to bring their own reusable cups by offering a small discount. Not only does this help reduce waste, but it also builds customer loyalty by rewarding sustainable choices. These products are normally made from sustainable materials like bamboo, cornstarch, or paper. Switch to biodegradable takeout containers to eliminate the need for single-use plastic containers. With reusable cups or containers, you can cut down on single-use products the customer needs. Some restaurants have also started offering discounts to customers who bring their own reusable cups or containers. These adjustments may seem small, but every little bit counts. Cutting down on waste benefits the environment while boosting your restaurant's reputation. Plus, it attracts eco-friendly diners. Best of all, it doesn't add much to your costs. Minimize Food Waste Imagine throwing away bag after bag of perfectly good food every single day. That's what happens in the foodservice industry! The average restaurant throws away 100,000 pounds of food per year. That’s money going straight into the trash. Keep a ‘waste log’ for just one week and write what you throw away the most. This quick habit can reveal simple waste reduction opportunities without guessing. Use leftovers wisely; you can add extra veggies to soups, stocks, or even smoothies. A juicer is a smart tool to stretch your produce—use soft or aging fruits and veggies before they go bad. Finally, instead of tossing it, donate any unused food to local shelters. Taking these simple steps can save thousands of dollars each year while significantly reducing your environmental impact. Donate safely, serve your community. The Good Samaritan Act shields restaurants donating food in good faith to nonprofits. Help feed your community without legal fears. Repurpose Food Waste with Composting Food scraps like vegetable peels, coffee grounds, and eggshells don’t have to go in the trash. Instead of tossing them, composting food transforms waste into nutrient-rich soil that gardeners or landscapers can use. Some cities even offer compost pickup, making it easy to reduce landfill waste without extra effort. If your restaurant has outdoor space, you can use composted soil to grow fresh herbs or vegetables. This can help reduce ingredient costs. Composting reduces trash, saves water, and supports sustainability—all while turning waste into something useful. By taking small steps towards composting, restaurants can make a big impact on the environment and their bottom line. Not sure where to start? Try keeping a small compost bin near the prep station for fruit and veggie scraps. Even collecting peels and coffee grounds for a week can show how much waste you could divert. Going green doesn’t have to be expensive or complicated. Start with small changes, like switching to LED lighting or monitoring food waste, and build from there. Every step toward sustainability helps both the environment and your bottom line. By making eco-friendly choices, your restaurant can save money, attract eco-conscious customers, and contribute to a healthier planet. Why not start with one small change today? You’ll be surprised how much of a difference it makes!
Release: Burkett Restaurant Equipment & Supplies to Host Food Truck Fridays
PERRYSBURG, Ohio, March 14, 2023 – Burkett Restaurant Equipment & Supplies will be hosting ‘Food Truck Fridays’ at their 28740 Glenwood Rd. location in Perrysburg, OH starting this Friday, March 17 from 11:30 a.m. until 1:00 p.m. Regional Account Representative Michelle Greer, who organized the events, is excited to see such a great response from Burkett’s customers. “We supply many of the area food trucks and commercial kitchens with equipment and smallwares and wanted to give our customers the chance to provide another lunch option for the community and businesses in the area,” said Greer. While many of these trucks are probably familiar names from local farmer’s markets and other events, she also feels some of these will be a big hit. “The Toledo food truck scene has really grown the last few years and we’re going to have some many have never heard of or tried. We cannot wait to give the community something new to try,” said Greer. Burkett will also be offering a $10 off promotion on anything in their showroom for customers who spend at least $10 with the food truck on site. Greer urges people to take a walk through the showroom while waiting for their food. “While we do sell to commercial businesses, we also have a large variety of smallwares and other items people can use in their home kitchens every day like cheese shredders, pizza pans, ladles, measuring cups, and cutlery,” she said. One truck will be on site to serve the community every Friday from 11:30 a.m. to 1 p.m. through July, with the following schedule: Any unforeseen schedule changes will be posted on Burkett’s Facebook page. Burkett’s showroom is open to the public Monday through Friday from 8:30 a.m. to 5:00 p.m. and Saturday from 9:00 a.m. to 2:00 p.m. To view everything Burkett Restaurant Equipment & Supplies offers from new, scratch and dent, and used equipment to furniture and smallwares, visit www.burkett.com.
How To Clean Your Commercial Ice Machine
Commercial ice machines are considered food equipment and must be maintained and cleaned to promote healthy, sanitary conditions. Proper maintenance and cleaning of your ice machine increases performance and reduces the need for repairs. If you’re not cleaning your ice machine regularly, you’re allowing it to accumulate mold and slime that reduces the function of your ice machine and, more importantly, the health and safety of your ice. Cleaning and sanitizing your ice bin is a two-part process. First, you need to remove lime scale from your machine. Secondly, you need to sanitize the interior and exterior of the bin. It’s recommended that you use the manufacturer suggested solution when following the steps below: To clean the interior Mix a solution of water and descaler together following the recommendations from the bottle (Usually 5-6 ounces per gallon). Use a spray bottle to apply this cleaner to the inside of the bin. Remove the baffle from the inside of the bin by removing the thumbscrews first. Using a nylon brush, scrub the interior in its entirety as well as the baffle. Soak your scoop until all of the scale deposits are removed. Flush the bin, baffle and scoop thoroughly with fresh water ensuring all traces of the descaler has been removed. Sanitizing your Ice Machine After cleaning the interior the unit should be sanitized. This is done following the same method as used above however, this time you will use a sanitizing solution. Apply sanitizing solution with a spray bottle. With a clean rag wipe down the entire interior surface of the bin as well as the baffle, thumb screws and scoop. Thoroughly flush the interior of the bin as well as the other parts that were sanitized with fresh water until all traces of the sanitizer is removed. You’re not done yet! The outside of your bin should be wiped down at least weekly. While this part of the bin won’t touch the ice, it’s important to keep it clean. Simply apply a mild soap solution and wipe the entire exterior surface. Cleaning commercial ice machine condenser coils is essential preventive maintenance also. Dirty coils shorten the life of the compressor and reduce ice production. Eventually a safety will cut the machine off to prevent further damage. The coils can be vacuumed, blown out with CO2 or compressed air or brushed. Remember that ice machine condenser coils are usually more fragile than other refrigeration equipment coils. Finally, for maximum filtration efficiency, replace the primary filter cartridge every six months. Proper filtration makes a huge impact on ice quality.
Release: Burkett Restaurant Equipment and Supplies Named Top Workplace in Toledo
PERRYSBURG, Ohio, January 27, 2022 – Burkett Restaurant Equipment & Supplies has been recognized a Top Workplace 2023 in Northwest Ohio by The (Toledo) Blade. “Receiving this award is such a humbling recognition,” said CEO and President Jameel Burkett. “We work diligently every day to be an employer of choice with an employee-first mentality. The company is a reflection of our team and our Burkett family is one of a kind. We are honored to be recognized for this award.” The Blade partnered with Energage, an employee survey platform, to gather employee feedback through an anonymous survey that helps identity 15 culture drivers critical to success in an organization. “Top workplaces are characterized by strong leadership and appreciation for employees. Earning designation as a top workplace can be a real source of pride and can really boost morale,” said Bob Helbig, Energage’s media partnerships director. All public, private, nonprofit, or government organizations in Fulton, Lucas, Ottawa, and Wood counties with at least 35 employees are eligible to participate. This award marks the first for Burkett Restaurant Equipment & Supplies. “Burkett puts a great deal of emphasis on culture. We are adamant in the hiring process, looking for candidates who fit our cultural core values, and will walk away from someone who is not a good fit,” said Burkett. To view current openings at Burkett Restaurant Equipment & Supplies and join our award-winning, family-owned business, visit burkett.com/careers.
Release: Burkett Employees Honored at Annual Meeting
PERRYSBURG, Ohio, February 13, 2023 – Burkett Restaurant Equipment & Supplies held their annual kick-off meeting recently, providing company updates and celebrating the accomplishments of employees throughout last year. Employees received recognition for years-of-service awards and also individual accolades. Most notable being the Mike Burkett Award of Excellence, named after Jameel Burkett’s late father who started the business in 1977. This award goes to an employee who exemplifies the culture of Burkett every day and was received by Warehouse Manager Adam Klier. Klier has been with Burkett for over 12 years serving in various roles throughout the operations department. “This one means a lot to me. Mike Burkett embodied a lot of traits I consider so valuable today. He was a hustler, gritty, straight forward, committed, had a never-give-up attitude and so much more. To receive an award with his name on it and be considered most like him at this company is a true honor,” said Klier. “We had a great opportunity in 2022 to grow as a company. Having the chance to honor the people who helped get us there, as well as the newcomers, is always an incredible feeling,” said President and CEO Jameel Burkett. Others receiving employee awards were the following: Ben Saxton - Employee of the Year Steve Witker - Operational Excellence Person of the Year Melissa Arko - Salesperson of the Year Omar Marrufo - Rookie of the Year Nathan Beucler - 10-year Anniversary Matt Calvelage - 5-year Anniversary Kristy Burns - 5-year Anniversary For more information about Burkett Restaurant Equipment & Supplies, visit burkett.com, email [email protected] or call 800-828-8564.
How a Commercial Ventless Fryer Can Save You Money
In nearly every commercial kitchen you walk in to, you will find a commercial deep fryer. To choose the right deep fryer for your commercial kitchen, you'll need to decide whether a vented or ventless fryer will work best. Ventless, or hoodless, deep fryers are rising in popularity thanks to the many advantages they deliver. Because they don't require the same extensive venting as traditional deep fryers, ventless fryers are ideal for food trucks, catering companies, and concession stands. Ventless fryers are the best option if you want to offer fried foods without the expense or inconvenience of installing a ventilation hood. From lower energy consumption to less grease and food waste, ventless fryers offer several benefits that make them a smart investment for any commercial kitchen. Upgrading existing restaurant equipment or expanding to offer new menu items? Here’s why a commercial ventless fryer is the best option. How does a ventless fryer work? A combination of filters and technology allows ventless fryers to remove grease, smoke, and odors produced during frying. This can include: Oil filtration systems that remove impurities and prolong the life of the oil. Charcoal filters or other odor-removing filters that help reduce smoke and odors. Advanced air-filtration systems that capture and remove grease particles and other airborne contaminants. These systems work together to allow the fryer to operate without the need for a hood vent or outside ventilation. That means ventless fryers can operate in areas where traditional fryers may not be possible. The basic frying process remains the same, with food being placed into the fryer basket and submerged into hot oil to cook. The filtered air is then recirculated back into the kitchen, providing a cleaner and safer cooking environment. Why is a ventless fryer best for your restaurant? Ventless deep fryers are a better option than non-ventless deep fryers for several reasons. Hoodless deep fryers do not require an external ventilation system, making them easier to install. The technology in these fryers removes smoke, fumes, and odors during cooking. Remove these emissions before they're in the air to eliminate the need for an external ventilation system. Ventless deep fryers are also much more compact and versatile in their design. Their portability makes them ideal for small kitchens, food trucks, and other mobile food service operations. They also consume less energy than full size deep fryers, making them more eco-friendly and energy efficient. Another key advantage of ventless deep fryers is that they provide a safer cooking environment. Unlike deep fryers with vents which release harmful fumes into the air, ventless fryers remove these fumes and smoke, preventing potential health hazards. This makes them a safer option for commercial kitchens and food service operations. Furthermore, ventless deep fryers are also easier to clean and maintain. When it's time to clean, ventless deep fryers can be done in minutes, and the self-contained oil drainage kit lets you empty wasted oil while it's still hot. The technology used in these fryers helps to prevent the buildup of grease and other food residue, making daily maintenance quicker and easier. Why is a ventless fryer considered cost-effective? Reduced Ventilation Costs: A ventless fryer uses an internal filter system to capture and remove grease and fumes. This reduces the ventilation costs associated with a traditional fryer system. Ventless fryers also reduce the cost of installation and maintenance. Lower Energy Consumption: Ventless fryers are designed to operate efficiently and use less energy compared to traditional fryers. They use advanced technology to reduce heat loss and minimize energy consumption. This translates into lower energy bills and a greener kitchen. The lower energy consumption of the ventless fryer system also means that it is less expensive to operate, saving you money long term. No Hood Required: To exhaust smoke, fumes, and grease from the kitchen when using a standard deep fryer system, a hood, fan, and connecting ductwork are required. These parts are pricey to buy and keep up. However, ventless models have built-in, self-contained hoods that don't need to vent outside. Less Grease & Food Waste: Ventless fryers are designed with internal components to capture and remove grease and fumes. Grease and food waste are reduced in ventless fryers. Their built-in filtration systems help to reduce the frequency of deep cleaning and maintenance. Plus, there's a lower risk of grease fires with less build-up between cleanings. Smaller Footprint: Ventless fryers are more compact than traditional fryers, which means they take up less space, and you can fit more equipment into your kitchen. This feature also makes these units easier to transport and use in different locations. Countertop units are around 15” – 20” wide, while floor model units’ range between 20” and 30” wide. Choose between countertop ventless fryers and floor model ventless fryers. Quick & Easy Maintenance: Ventless fryers are designed to be simple and easy to maintain. They use filters to capture and remove grease and fumes, which can be easily replaced without having to remove the fryer from its location. Additionally, the ventless fryer system is designed to be durable and long-lasting, reducing the need for frequent repairs or replacements. Hoodless fryers are designed to be easy to use and maintain, which means your employees can spend less time on cleaning and maintenance and more time on cooking. What are the best ventless fryers? At Burkett, we offer a great selection of commercial ventless deep fryers. The Perfect Fry Company offers many models that offer the highest quality on the market. Check out the Perfect Fry PFC570 14 lb. Electric Semi-Auto Ventless Countertop Fryer for a high-quality, cost-effective investment. Additionally, Wells Manufacturing offers a couple floor model ventless fryers. The Wells WV-FG ventless cooktop maximizes space by integrating a commercial griddle top and 15 lbs. deep fryer in a single unit under a hood system. In conclusion, hoodless deep fryers are a better option than traditional deep fryers due to their cost-effectiveness, versatility, eco-friendliness, safety, and ease of maintenance. Whether you're a small business owner, a food truck operator, or simply looking to upgrade your home kitchen, a ventless deep fryer is a great investment that will provide you with delicious fried food every time.
Chemical-Free Cleaning Options for Your Commercial Cookware
Commercial dish machines are powerful and generally can completely clean cookware in one go. However, if the pan has burnt-on food or grease scorch marks, it's time for a deeper cleaning method. Any leftover stains may need additional cleaning techniques, such as these chemical-free cleaning options. Using any one of these different cleaning techniques, you can save your cookware and prolong its life. Additionally, you can also save yourself the expenses of purchasing new pots and pans. Here are our most effective cleaning methods using chemical-free alternatives you likely already have in your kitchen. Baking Soda Baking soda is a versatile and non-toxic cleaner that's great for removing stains from pans and pots of any type, making it one of the most popular of the chemical-free cleaning options. It has some mild abrasive qualities, and the alkaline pH can aid in neutralizing acids and burned-on particles. It aids in both routine cleaning and deep cleaning throughout certain times of the year in addition to removing stubborn debris from pans. Mix a small amount of baking soda and hot water to create a paste-like substance in your pan. Next using a sponge or soft brush, scrub in the solution. Rinse the pan with hot water and you should be able to see the difference. For cookware other than ceramic nonstick, be sure to let it sit on stains for a while, then scrub vigorously. Multiple applications may be necessary. For tougher stains, you can try a combination of baking soda and white vinegar. Sprinkle baking soda on all the area that needs cleaned and then pour a small amount of white vinegar over top. Allow around 30 minutes for this solution to do its thing, then scrub the pan with a sponge. Wash out the solution and you should have commercial cookware free from blackened stains. White Vinegar White vinegar is useful for removing stains from dirty pots and pans thanks to its acidity. It won’t require much scrubbing, since mixing it will some hot water and leaving your pan sit will naturally cause caked-on debris to come loose. By soaking burnt-on or blackened debris in vinegar, you can save your dishwashers some time and work. White vinegar is also great for polishing stainless steel and aluminum cookware. Baking soda and vinegar isn't just for making science fair volcanos - it can also be combined for a variety of chemical-free cleaning options in your kitchen. Allowing pots and pans to sit in a combination of white vinegar, baking soda, and water will make scrubbing pots clean easier for kitchen staff. Lemons Lemon juice will speed up the cleaning process because of lemon's acidic characteristics, which make it easier to remove difficult stains and oil from cookware. Mix equal parts lemon juice with dishwashing soap (about a teaspoon of each) and get right to scrubbing. Alternately, you can soak pots in this solution for 15 to 30 minutes, and you'll see that the oil and stubborn stains come out much more easily. To clean the outside and bottom of used cookware, you can cut a lemon in half and use the piece of fruit as a scrubber itself. The acid in the lemon will break down caked-on gunk, helping dishwashers get a deeper clean. Salt Easy to find in any commercial kitchen, salt can be mixed with a bit of dish soap to help remove stains from dirty cookware. Be careful when using this method however, as scrubbing too hard can scratch your pots and pans. Mix dish soap, salt, and a little bit of water into your pan. Shake or stir up the mixture so it evenly distributes. Use a soft cloth or paper towel and gently scrub the stained surface. Allow the solution to sit for 3-5 minutes after scrubbing, then rinse it clean. Your cookware should come out cleaner and free from light to moderate stains. Dryer Sheets As odd as it sounds, dryer sheets can be used to make removing stubborn stains easy. The softeners in the dryer sheet can help lift stuck-on particles after allowing time to soak. Fill your scorched pan with hot water and a light amount of dish soap. Next submerge a dryer sheet or two into the pan. Allow about an hour for the solution to do its job. Once the water is cooled down, remove the dryer sheet, and gently scrub the interior of the pot to restore the surface and shine. This method is only ideal for lightly soiled pans. Both professional chefs and home cooks occasionally scorch their cookware. Even though it might initially seem unachievable, stubborn char can be eliminated. You only need to be aware of a few unusual approaches to cleaning them. The burned cookware will soon appear glossy and clean once more! Looking to replace or upgrade your current pots and pans? Check out our excellent collection of new commercial cookware.
Create a Successful Wine List for Your Restaurant
If you don’t already have a curated wine menu, you should consider adding one today. Restaurants usually have around a 70% profit margin on wine. But wine lists aren’t just about selling alcohol, they can also help tie your entire menu together. Pairing the right wine with a dish can elevate your meal to a whole new level. Don't worry, you don't need to be a sommelier to create a successful wine list, you just need to know the basics. We’ll help teach you how to create a wine list from the most popular wines and what to pair them with, to pricing, markups, and best practices. Wine Flavor Profiles Let's start off with the basics. You can't describe your wine selection to customers without knowing the vocab first! Acid Think of how your mouth puckers when you drink lemonade - that's a reaction to the acidity. Acidity in wine is the degree of tartness, but you may often hear acidic wines being described as "crisp." Body Body refers to the texture and weight of wine as you take a sip. Also called mouthfeel, body is affected by the different components of wine. Alcohol level, tannins, sugar content, and acidity all play a part when perceiving body. Noticing the difference should be similar to the difference between skim and whole milk. Light bodied wines will generally have a lower alcohol content and a higher acidity. Red wines in this category may be described as delicate and subtle, while light bodied white wines may be crisp and zesty. On the other end of the spectrum, full bodied wines are heavier due to the higher alcohol content. Bold, tannic reds and rich, buttery whites will fall into this category. Fruit This one may seem straightforward but it's actually not! Most wines only use grapes in the fermentation process but can still give off notes of other fruits. How is this possible? Interestingly, grapes release chemical properties that are also found in other fruits. Fruit flavors often found in white wines will be citrusy, tropical, or floral. Red wines have more herbal notes along with flavors of red and black fruits. Sweet There are three categories of sweetness that a wine can fall under: sweet, semi-dry (sometimes called "off-dry), and dry. Both red and white wines can fall under any level of sweetness, but red wines will tend to be more dry while white wines generally provide more sweetness. Dry wines have had all grape sugar converted to alcohol during the fermentation process. Sweet wines, on the other hand, have what's known as "residual sugar." A semi-dry wine has a very soft sweetness that isn't too overpowering. Tannins A tannin is a naturally occurring compound in grape skins, stems, and seeds. Wines with higher tannins will be more bitter and astringent. White wines are made from white grapes with the skin separated from the juice before fermentation. Conversely, red wines are made from black grapes with the skins still intact during fermentation. The higher contact of grape skins in the process of making red wine gives these wines a higher level of tannins and are therefore more bitter than white wines which have low to no tannins. Most Popular Wines & How to Pair Them When suggesting a wine to go with someone’s food order, there are a few key things to keep in mind for balance: For spicy food, a sweet wine will provide a great balance on the palate Wines should always be sweeter than the dessert, otherwise the wine will taste sour Higher acidity wines pair well with a salty or fatty dish But to create your wine list, you need to decide on the actual types of wine you want to add. If you specialize in a specific cuisine, you may want to supplement your menu with wines from the same region. Otherwise, it's probably best to stick to the fan favorites among the general public. Red Wines Cabernet Sauvignon Cabernet Sauvignons are bold red wines with black and red fruit flavors. Highly acidic, these wines are perfect for cutting through fatty foods. Try to stay away from pairing with lighter dishes as the boldness of a Cab Sav will overwhelm those flavors. Acidity: High Body: Full bodied Fruit: Black cherry, blackberry, black currant Sweetness: Dry Tannins: High Cabernet Sauvignon Pairing Recommendation: Steak and other red meats, mushrooms, charcuterie Merlot Merlot is lower in acidity and tannins, making this a somewhat softer red wine than a Cabernet. There are flavors of dark fruits such as black cherry and blackberry but a Merlot tends to be a bit fruitier. Herbal and vanilla undertones give a layer of warmth. Acidity: Medium Body: Medium to full Fruit: Black cherry, blackberry, plum, raspberry Sweetness: Dry Tannins: Low Merlot Pairing Recommendation: Red meat, poultry, veggies - especially mushrooms Pinot Noir Pinot Noir has a silky finish with cherry and raspberry flavors and earthy undertones. Although dry, you may detect notes of sweetness as the process of making a Pinot Noir leaves behind a little residual sugar. Acidity: High Body: Light to medium Fruit: Cherry, raspberry Sweetness: Dry Tannins: Medium low Pinot Noir Pairing Recommendations: Pork, salmon, and root vegetables Malbec Fruit and smooth, a Malbec has a shorter finish, or aftertaste, than a wine like Cabernet. This means it goes great with lean red meats but will be overwhelmed by fattier meats. Along with the jammy flavors of Malbec, you'll also find notes of cocoa, coffee, and black leather. Acidity: Medium-low Body: Full bodied Fruit: Red plum, blackberry Sweetness: Semi-dry Tannins: Medium Malbec Pairing Recommendations: Lean red meat, chocolate, spicy dishes White Wines Chardonnay A Chardonnay can be produced using multiple methods that can create very different finishes to the wine. When aged in oak, it takes on a rich, buttery taste. If you want a lighter and crispier Chardonnay, you'll want to look for one aged in a different method, usually stainless steel. Acidity: Medium Body: Medium to full Fruit: Yellow apple, starfruit, pineapple Sweetness: Dry Tannins: Low or None Chardonnay Pairing Recommendations: Poultry, shellfish, and mild, creamy cheeses Sauvignon Blanc Light and crisp, Sauvignon Blanc is one of the world's most identifiable wines. The citrus and herbal notes of a Sauvignon Blanc make it a good pairing with lighter, herbaceous dishes. Acidity: High Body: Light to medium Fruit: Gooseberry, green apple, peach Sweetness: Dry Tannins: Low or None Sauvignon Blanc Pairing Recommendations: Seafood, green vegetables, chicken Riesling A Riesling is a light, drinkable white wine with an ABV of under or around just 10%. Depending on the region, a Riesling can be more sweet or dry. Rieslings from Germany and California will be sweeter, while those from New York and France tend to be more dry. Acidity: High Body: Light Fruit: Apple, peach, pear Sweetness: Semi-dry Tannins: Low or None Riesling Pairing Recommendations: Spicy foods, cheese, seafood Moscato Moscato wines are made from the Muscat grape, believed to be the oldest varietal in the world! Because this grape is found in many places throughout the world, Moscato is very popular and also occurs in many styles: sparkling, semi-sparkling, still, pink, and red to name just a few. They do share similar characteristics, one being a unique floral aroma. Acidity: Medium-High Body: Light Fruit: Lemon, orange, pear Sweetness: Sweet Tannins: Low or None Moscato Pairing Recommendations: Fruits, desserts, cured meats, spicy foods - especially Asian cuisine Wine Menu Pricing & Markups Now that you know how to speak about wine and you've decided on the menu, it's time to move on to the next step: selling! Here's where we get into all the fun numbers. Let's rewind back to a note in the beginning: the margins on wine for restaurants is around 70%. Does that seem too good to be true? It's not! It's very common for restaurant and bar owners to markup a bottle of wine 200-300% over their retail cost. The exact numbers will depend on your business model. High-end, fine dining restaurants will have a lot of flexibility with pricing. Their patrons show up expecting to pay a higher amount for their dining experience. Fast casual restaurants are likely to be limited with their markups as their customers will not want to buy a $50 bottle of wine with their $20 meals. Serving: By the Glass vs. By the Bottle Next, you'll need to decide how you are selling these wines. Are you offering them all both by the glass and by the bottle? If you're selling wines by the glass, make sure those wines will be big sellers. This will reduce the risk of an open bottle going bad and a loss of your profits. Stock the Proper Tools Lastly, your bar or restaurant is going to need the correct tools to serve your new wine menu. Obviously, a corkscrew is the number one necessity. While screw tops are becoming more common in the wine industry, the classic cork will never go away. For serving wines by the bottle, keeping the wine at the proper serving temperature is crucial. Invest in a wine bucket so your customers' Chardonnays and Rieslings don't become warm. Are you now ready to create your own wine list? We sure hope so! Comment your favorite wines you serve at your restaurant below!
Restaurant Safety in the Winter Months
Winter weather brings a whole new set of challenges for restaurant safety, including increased risk of slips and falls and power outages. To ensure the safety of both customers and staff, it's important for restaurants to take the following precautions during the winter months. By being proactive and taking the necessary steps to prepare for cold weather, restaurants can keep their customers and staff safe and minimize the impact of any disruptions caused by the snow and ice. Parking Lot & Sidewalk Preparation During the winter months, snow, ice, and salt accumulate in parking lots, drive-throughs, and on sidewalks. It is important to keep the exterior of your restaurant in working order, so customers continue to come. Snow filled parking lots cut down on the number of vehicles and thus customers your business can accommodate. Likewise, slippery sidewalks can cause accidents for potential customers. Remember that a nicely plowed parking lot and neatly shoveled and salted walkways are a good indicator to the public that you are open for business. Below are a few tips to help you keep customers coming even during those chilly, icy winter months. Invest in snow removal equipment. Hire a plowing company to clear your parking lot or invest in the equipment needed yourself. By plowing parking lots and throwing down ice to eat away at any slippery ice, customers will feel safer for themselves and their vehicles. Shovel, plow, or salt sidewalks around and leading up to your restaurant. Again, this is a fantastic way to make customers feel safe. This also helps cut down on the amount of debris customers and employees bring inside the restaurant when entering. Place floor mats at the entrance of your restaurant to allow customers to clean their shoes off before tracking snow and slush into the building. Drive-through lanes could be busier this time of year, so you should clear back any overgrown plants or tree branches. Visibility is key with your drive thru to improve the line of sight and reduce accidents. Also, be sure to clear away snow drifts and ice patches. Provide adequate lighting in the restaurant, as well as the parking lot to improve visibility and reduce the risk of accidents. Outdoor Patio Preparation Outdoor seating is common in many restaurants. The option to sit outside on a beautiful summer day is a favorable one to many customers. However, when the cold season comes, patios tend to be vacant. Most outdoor patios will be closed during the winter months depending upon your location and current weather conditions. Therefore, it is important to winterize your patio space. Below are a few tips for how to take care of your outdoor patio furniture. Remove any patio furniture that can be damaged by snow, ice, or freezing temperatures. Clean and store items such as seat cushions, umbrellas, and wicker or wood furniture, to extend the life of these pricey products. For metal outdoor furniture, use your best judgement. Although, be aware that rusting and scratching can occur. If you have an outdoor hose used for cleaning your patio or sidewalk, ensure that the tap is turned off and all the water is cleared out of the hose. Frozen water in the hose can cause cracking and serious damage. For those businesses that want to continue patio use during the cold months, there are outdoor heating options to help make those spaces more welcoming. Outdoor patio heaters are designed to be used during the winter months. These units, along with outdoor fire pits, typically use propane to give off a warming amount of heat. Interior Preparation Winter weather means ice, snow, and slippery floors. Every restaurant needs to have a plan on how to deal with dirty walkways and slippery floors. Keep your entrance doors, walkways, and hostess tables clean. Using brooms, mops, shovels, and other equipment clear away any slush from entrance areas so customers don’t track in much dirt. A clean entrance is also more inviting to potential sales. Provide proper heating and insulation to keep the restaurant warm and comfortable for customers and staff. Ensure that all heating equipment, such as heaters and fireplaces, are in proper working condition and are used safely. Use floor signs when needed. Caution signage makes customers aware of slippery surfaces, cutting down on accidents. Regularly sweep and mop restaurant dining rooms, kitchens, and restrooms as well. A clean restaurant can positively impact the customer experience. Make sure all fire exits are clear and easily accessible in case of emergency. How to Prepare for Power Outages If you’re located in an area that deals with a lot of severe weather, such as blizzards, ice storms, or other winter weather storms, it is important to know how to keep your restaurant open and your equipment in ideal condition. These are just a few restaurant safety ideas on how to stay prepared when storms are brewing. Keep thermometers in both the refrigerator and the freezer to ensure temperatures remain food safe during a power outage. Safe temperatures are 40°F or lower in the refrigerator, 0°F or lower in the freezer. Invest in a backup generator. If you lose electricity in your area, hooking up a generator can help keep your equipment operating when others cannot. A backup generator can be used to keep refrigerated units running. This can help cut down on lost product due to product temperature issues. Regularly have your heating system inspected by an HVAC specialist. Many HVAC maintenance vendors will do free or low-cost inspections of your furnace or heating system. This can be helpful in preventing issues before the colder weather really sets in. What to do During Power Outages Winter storms present the possibility of power outages that can be devastating to an unprepared restaurant. When a power outage has occurred, these tips can help you save products and money. Keep refrigerators and freezers closed as much as possible. According to the Center for Disease Control and Prevention, or CDC, if the doors stay closed food will stay safe for: 4 hours in a refrigerator 48 hours in a FULL freezer 24 hours in a HALF-FULL Freezer During a prolonged power outage, use dry or block ice to keep the refrigerator as cold as possible. For extended outages, you may want to move perishable items, such as milk, butter, meats, and vegetables from the fridge to the freezer to keep them cold for much longer. Stock Up on Winter Supplies Bad weather conditions can not only impact your restaurant itself, but also the delivery trucks that provide you with your supplies and ingredients. Weather can be unpredictable. Winter storms and power outages can happen at any time. So, it is important to keep your restaurant fully stocked on certain supplies. By stocking up on these materials, your restaurant can be ready for any obstacle during the winter months. These items are necessary to help your staff and business run properly during unforeseen circumstances. Food Safety Items Food Storage Tabletop Restaurant Supplies Floorcare & Restroom Supplies Conclusion By taking the necessary precautions to ensure the safety and comfort of customers and staff, your restaurant can continue to operate successfully during the winter months. It's always important to keep an eye on weather forecasts and adjust your restaurant’s operations if necessary. Additionally, promoting these restaurant safety measures to customers through advertising or social media can also help to build trust and attract more business.
2023 Mike Burkett Memorial Golf Outing, Proceeds Benefit National MS Society
In Perrysburg, Ohio, Burkett Restaurant Equipment & Supplies annually hosts the Mike Burkett Memorial Golf Outing at Belmont Country Club. The event has been run as a memorial fundraiser since 2021 when the company’s founder, Mike Burkett, passed away after a 34-year battle with multiple sclerosis (MS). As a respected business leader, and pillar in our community, Mike Burkett left a lasting legacy. His honesty, integrity, and dedication to customer satisfaction carries on. Now, the Mike Burkett Memorial Golf Outing is a symbol of our commitment to community, and a testament to the enduring values our founder instilled. As we gather alongside valued partners and supporters each August, we honor this legacy and raise funds for the National MS Society. The Mike Burkett Memorial Golf Outing announced a $24,000 total raised for the National Multiple Sclerosis Society (NMSS) this year. Mike Burkett Memorial Golf Outing 2023 In 2023, the annual outing at Belmont Country Club in Perrysburg, Ohio, was a hit, drawing folks from all over who were eager to be part of the action. It was a full house, and together, we raised an impressive $24,000 to benefit the NMSS. That's a big win, thanks to everyone who joined in - the participants, sponsors, and supporters that made this event possible. These funds will make a real difference. They go to support the National Multiple Sclerosis Society and those facing the challenges of multiple sclerosis. The collective efforts of participants, sponsors, and supporters have not only elevated the event but have also reinforced our resolve to support the National Multiple Sclerosis Society's mission. Community Support In the years since inception, the Mike Burkett Memorial Golf Outing has raised $51,000 in support of the NMSS’ mission to cure MS while empowering people affected by MS to live their best lives. Proceeds from the 2023 outing were matched by Karen and Brian Rasefske, Darci and Craig Weaver and the Gillett Family Foundation for a final total of $24,000 Jameel Burkett (left) with Julie Leggett, NMSS Ohio Chapter President (right) “To see the success of this outing and the continuous generosity of our partners supporting the National MS Society is unbelievable. My father would be proud of the work we are doing in his honor, and words cannot express what this means to me personally,” said Jameel Burkett, president and CEO of Burkett Restaurant Equipment & Supplies. Giving Back This week, we were excited to host Julie Leggett, Ohio Chapter President for the NMSS at our Perrysburg, OH showroom. She, as well as representatives from this year's three premier-level sponsors, Zink Foodservice, Manitowoc and True Manufacturing were present. Participants for the sold-out event in August traveled from as far as North Carolina to the Belmont Country Club in Perrysburg, Ohio to support the cause. The $24,000 donation was made possible by the outing’s many attendees and sponsors as follows: Premier Sponsors – Zink Foodservice, Manitowoc and True Manufacturing Birdie Sponsors – Delfield, Professional Reps and Scotsman Par Sponsors – DRC Marketing Group and John BOOS Lunch Sponsor – Dynamic FoodService Solutions Skill Game Sponsor – Nemco Food Equipment Print Sponsor – Metzgers Printing Hole Sponsors – Ali Group (Beverage Air and Victory), Atosa, Eastman & Smith LTD. Extra Virgin Food Service, Gabriel Group, Greenwald Sales & Marketing, HRI, KeyBank, Marco’s Pizza, Nemco Food Equipment, Phoenix East and Vollrath The collective efforts of these individuals and organizations have been instrumental in propelling our annual outing's impact as we collectively strive to make a difference. “This gift will impact the lives of those living with MS. Whether it is someone that lives with multiple sclerosis, a family member or someone concerned about someone with MS, the National MS Society is here to be a partner in that journey – providing answers to questions and access to information and resources available. No one should face MS alone. The National MS Society is here so that no one has to,” said Leggett. Jameel Burkett (left) presents donation check to Julie Leggett of the NMSS. (right) Julie's message resonates deeply with our belief that no one should face the challenges of MS alone. Through collaboration with the National MS Society, we stand united to provide support throughout this journey. Conclusion: Embracing a Legacy of Support We reflect on the success and heartwarming community spirit of the 2023 Mike Burkett Memorial Golf Outing. Beyond the impressive $24,000 raised for the National Multiple Sclerosis Society, this annual gathering stands as a testament to our enduring commitment to the legacy of Burkett's founder, Mike Burkett. His values of honesty, integrity, and dedication to community successes echo through the camaraderie shared among participants, sponsors, and supporters. The collective impact of this sold-out event exemplifies our shared determination to make a difference. Our heartfelt gratitude extends to our premier sponsors. Zink Foodservice, Manitowoc, and True Manufacturing, as well as other sponsors' generosity made this donation possible. Julie Leggett's inspiring words reinforce our belief that, together, we can be partners in the journey against MS. No one should face this journey alone. With gratitude for every participant, sponsor, and supporter, we close this chapter. We're confident that the donations made will continue to benefit the lives of those facing the challenges of multiple sclerosis. https://www.youtube.com/watch?v=LP7pScjI4cs
