Resources
Harvesting Connections: Perspectives on Creating Memorable Farm-to-Table Events with Farmers and Chefs: Part II: The Chefs
In this second installment of the series, we pivot our focus to the culinary masterminds behind farm-to-table dining – the chefs. These culinary artists transform the bounty of local farms into plated masterpieces, igniting the senses and crafting experiences that transcend the ordinary. We talked to three chefs, each with unique experience and backgrounds about their take on the farm-to-table experience. Souk Mediterranean Kitchen & Bar, Toledo, OH Chef Moussa Salloukh, Souk Mediterranean Kitchen & Bar Chef Moussa Salloukh's self-taught and diverse restaurant experience has culminated in Souk's richly curated menu, blending family heritage, cultural roots, and years of dedicated kitchen expertise. From Souk’s website, his decades of experience in the hospitality industry have benefited his ability to curate an ethnically diverse menu and experience at Souk. “My inspiration comes from my family and culture but also from years of hard work and education in the kitchen. It’s a combination of influences — from the heart, accomplished through technique.” Q: Can you share a bit about the history and culture of your business and how it contributes to the overall experience of farm-to-table dinners? "The history of Souk starts with me getting back to my Middle Eastern roots and creating the food I grew up on… with a hip twist." "It was a tribute to my mother that passed in 2015 of cancer. I work with many farmers from around the area to bring the best and freshest produce, cheeses, eggs, mushrooms, and proteins to the table." Q: What inspired you to start hosting farm-to-table dinners in the first place? Have your goals or motivations evolved over time? "It’s really easy to be inspired when the farmers market is 20 yards from my restaurant. My motivations have evolved over the years because of the history of middle eastern food being fresh and healthy it’s made it easy to get more involved with farm to table. It makes sense." Souk Mediterranean Kitchen & Bar, Facebook Q: Do you have a process for selecting the participating farms for your farm-to-table events? Are there specific criteria you look for in potential partners? "The process for me comes from building relationships with everyone in that community." Q: What are some advantages you see for culinary professionals when it comes to doing one of these with a local farm? "The advantage for me is I sleep much better at night knowing I have given back to someone local and supporting my community like they have supported me." Q: What is the process for coming up with a menu for one of these events and how do you handle challenges related to seasonality and availability of produce when planning these events? "My process of coming up with the menus is kind of simple its seasonally driven for me. If there is wine involved with the coursed menu that makes it even more fun to make the pairings work." Q: In your opinion, what are some key factors that make a farm-to-table dinner truly special and memorable for guests? "The key factors to making the dinners special are using the vegetables in a way that the diners have never seen before. The moment of truth is when that take a bite and give you a nod and a smile. That’s when you know its special." Culinary Arts at Penta Career Center, Perrysburg, OH Penta Career Center, Perrysburg, OH Chef Janea Makowski has traversed a remarkable path that now finds her teaching in the same program she went through at Penta Career Center in Northwest Ohio. Chef Janea Makowski Chef Makowski's culinary passion stems from working with Mainstreet Ventures Restaurant Group in high school before continuing her studies at the renowned Culinary Institute of America. After graduating, she continued working with Mainstreet Ventures, being promoted to Executive Chef at a restaurant in Florida. Chef Makowski eventually returned to the Midwest with culinary positions in Cleveland, OH and Ann Arbor, MI. In 2009, she was hired as a culinary instructor at Penta, where she now imparts her extensive expertise to shape the next generation of culinary talents. Q: Can you share a bit about how the culture of your business contributes to the overall experience of farm-to-table dinners? "The culture of farm-to-table for me is all about bringing food full circle. As a chef I want to source the best food possible at the highest quality. This will only make my food taste better. Building a relationship/partnership with local farmers is how it should be, but our society is conditioned to having any ingredient they want at any time despite seasonality." Q: What inspired you to start being a part of farm-to-table dinners in the first place? Have your goals or motivations evolved over time? "It's a no brainer for me...I wanted the best quality ingredients to cook with and wanted to support the local economy. This has been a huge part of my life for the past 18 plus years." Q: Do you have a process for selecting the participating farms for your farm-to-table events? Are there specific criteria you look for in potential partners? "Whenever I move to a new city, I go to the local farmers markets and strike up conversations with the farmers. Overall, I am looking for someone that produces a high quality, tasty product." Q: What are some advantages you see for culinary professionals when it comes to doing one of these with a local farm? "These events are fun and attract people that have the same love for food as you do. It is a great way to be creative by focusing on seasonality." Chef Janea Makowski (right) Q: What is the process for coming up with a menu for one of these events and how do you handle challenges related to seasonality and availability of produce when planning these events? "As a chef coming up with the menu is one of the best parts. For me I like to write down some ideas and then talk them out with other chefs. This back and forth really helps develop some unique dishes. One of my favorite books that helps with menu writing is the flavor matrix." Casey Johnson, Regional Inside Sales at Burkett/Previous Corporate Chef, Toledo, OH Casey Johnson, Burkett Restaurant Equipment & Supplies A graduate of the Culinary Institute of America and a ServSafe® Certified Instructor, Casey Johnson boasts a remarkable 20-year journey in the restaurant realm. With a dynamic background spanning roles such as Bartender, Banquet Manager, and Food and Beverage Director, Casey has also previously served as the Corporate Chef for Miami University and Inside the Five Brewing Co., before landing here with us at Burkett on the sales team. Casey's culinary journey is a testament to his passion and expertise in creating unforgettable dining experiences for his customers. Q: Can you share a bit about your history and how it contributes to the overall experience of farm-to-table dinners? "I worked for many local restaurants over my 20 years as a chef but most recently with Inside the Five Brewing Company. My position there as Corporate Chef allowed me the opportunity to push for more local utilization of products." "Every year we held a beer pairing menu for our customers where I would work with a local produce purveyor, Frog Holler Produce from Detroit, MI, to source my produce locally. I also let everyone of my purveyors know that I wanted majority (80%) of our product to come within a day’s drive (400 miles)." "Most don’t realize that this is what is considered “local” and it’s relatively easy to achieve that goal if you pay attention. Finally, the owners were also committed to working locally by utilizing Gust Bros. Farm for all the pumpkins in their seasonal beer The Mashing Pumpkins". Q: What inspired you to start being a part of farm-to-table dinners in the first place? Have your goals or motivations evolved over time? "My inspiration to push for “Hyper Locality” was based on trying to support producers closer to home, providing my customer with a better-quality product, keeping the carbon footprint minimal, and overall doing my part in trying to fix what we’ve done as a society to our climate." "My belief is that making educated choices in the food we eat can make the biggest impact in the damage we’ve done to the climate." Q: Do you have a process for selecting the participating farms for your farm-to-table events? Are there specific criteria you look for in potential partners? "Truly the main criteria I investigate is location." "Adding the complicated aspect of the type of seed they use, if chemicals are used or not, etc., just makes you over think the decision and could make you then choose an organic farm in California where everything they do seems right but then they transport it (same as everyone else) across the country causing more damage than the “lesser ideal” farming techniques. To help me make my choices in farms I contacted my local produce purveyor and meat purveyor to get their lists of local providers." Q: Do you have any suggestions for other local culinary professionals who want to be part of a farm-to-table dinner and how to connect with local farmers? "Contact your local produce purveyor or meat purveyor and ask them for a list of local farms or producers they use. Make sure it’s a local purveyor not a national like Sysco or US Foods. Q: What are some advantages you see for culinary professionals when it comes to doing one of these with a local farm?" "I’ve noticed that local customers LOVE seeing business support other local businesses. Not to mention partnering with farms and farmers offers up access to new customer that maybe didn’t know about you with that farm advertising to its customer base and vice versa for them with you advertising to your customer base." Q: What is the process for coming up with a menu for one of these events and how do you handle challenges related to seasonality and availability of produce when planning these events? "I ask for a list of items the farmer or local purveyor knows they’re going to have at the time of the event or menu and then base all the items I produce from that list. Again, this comes back to the creativity aspect of working locally, it drives you to be creative." Q: In your opinion, what are some key factors that make a farm-to-table dinner truly special and memorable for guests? "I feel like the biggest memory most guests get from events like these are the, “I didn’t know you find this locally” kind of thoughts. Events like these also inspire local non-food professionals to source their food locally and try their hand at being creative." Q: Besides farmers, are there other businesses or organizations do you call on for your farm-to-table dinners, such as local breweries, wineries, or artisanal producers? "I personally look for local butchers to provide the protein for a dinner like this. Produce is almost always easy to find in some form of variety, but protein isn’t." Savoring the Harvest of Connections The journeys of these farmers and chefs illuminate the close-knit connections of farms, kitchens, and the patrons they serve. Beyond culinary excellence, their farm-to-table dinners stand as a testament to collaboration and shared passions. The involvement of breweries, wineries, and artisanal producers adds an extra layer of depth to the culinary narrative. Harvesting connections through farm-to-table events is more than just a culinary experience; it's a journey that spans from the earth to your plate. At your next farm-to-table dinner, let these stories remind you of the dedication of local farmers and chefs in every bite. It's a celebration of authenticity, flavors, and connections—ingredients that make these events truly special and unforgettable.
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Immersion Blender Uses in a Commercial Kitchen
Ease and efficiency are sure to be buzz words in 2023 with many of us continuing to face staffing shortages – and an immersion blender is a useful and versatile tool that can help with a wide range of tasks in a commercial kitchen, offering both simplicity and efficiency at an affordable price. What is an Immersion Blender? An immersion blender, also known as a stick blender or hand blender, is a versatile and convenient tool that is commonly used in commercial kitchens for a variety of tasks. These blenders are designed to be easily held in the hand and used to blend, puree, or emulsify ingredients directly in a pot, bowl, or other container. They can be particularly helpful in a commercial kitchen, where speed and efficiency are often key considerations. Let's explore some of the many uses for an immersion blender in a commercial kitchen setting. Commercial Immersion Blender Uses Soups and Sauces In commercial kitchens, immersion blenders are primarily used for blending soups and sauces. They are particularly useful for soups that are chunky or contain large pieces of vegetables that need to be broken down. With an immersion blender, you can easily blend these ingredients directly in the pot or container. There's no need to transfer to a blender or food processor. This not only saves time, but it also reduces the number of dishes that need to be washed. Blended Beverages Craft smoothies and other blended beverages. Immersion blenders can blend together a variety of ingredients, including fruits, vegetables, and protein powders, to create smooth and creamy smoothies. You can also add it to your bar tools to blend cocktails and other mixed drinks. Purees Another use for immersion blenders in a commercial kitchen is for making purees and puree-based sauces. Blend a variety of ingredients, including fruits, vegetables, and even nuts, to create smooth and creamy purees. These can then be used as a base for sauces, such as tomato sauce or pesto, or they can be used as a topping or garnish for dishes. Mayonnaise & More Immersion blenders are also useful for making mayonnaise and other emulsified sauces. These blenders can quickly and easily blend together the ingredients for mayonnaise, including egg yolks, vinegar, and oil. They can also help to make other emulsified sauces, such as hollandaise and béarnaise, which are commonly used in a variety of dishes. Additionally, immersion blenders can help with tasks such as whipping cream, beating eggs, and even grinding spices. They are a versatile tool that can save time and effort, making them a valuable addition to any commercial kitchen. Make Your Immersion Blender a Staple When using an immersion blender in a commercial kitchen, it's important to follow proper safety guidelines. Always use the blender according to the manufacturer's instructions, and be sure to unplug the blender when not in use. It's also important to keep the blender clean and well-maintained to ensure optimal performance. From blending soups and sauces to making purees and whipped cream, these blenders can save time and effort while providing consistent results. By following proper safety guidelines and maintaining the blender, you can ensure that it remains a valuable addition to your commercial kitchen. Burkett offers a wide range of immersion blenders from the industry’s preferred brands. Shop Globe, Robot Coupe, and Waring. Jenn Wirtz of Der Braumeister Restaurant, Cleveland, Ohio. Winner of a WSB40 Immersion Blender, compliments of Burkett and Waring.
Friendship Kitchen Honors Employees at Annual Banquet
The 6th Annual Friendship Employee Recognition Banquet was held on November 9th, 2022 in Gibsonburg, Ohio at Ole Zim's Wagon Shed. Friendship Kitchen has been a customer of Burkett for nearly a decade, with Jordon Swartz being the dedicated account manager for the company. Jordon Swartz (left) pulled numbers out of the hopper early on in the game, which is played like a reverse raffle. Also in attendance were Simon Foote, Burkett Sales Manager (middle), and Sarah Ricker, Burkett Marketing Coordinator (right). “I enjoy working with Tam and the Friendship Kitchen team becauseof how easy they are to communicate with, you talk to a person every time you call and I can appreciate that! I’m excited about their growth and I can’t wait to see what they have in their future” says Swartz. “They started as a small family company, just like Burkett did, it’s like the two Toledo-based family companies have grown up together.” Friendship’s booming growth hasn’t stopped them from their ‘culturefirst’ mentality and in fact, it’s a top priority with their employees. “Their culture first mentality, in my opinion, is what really drives their success and attracts some truly talented and friendly people who are the backbone of the company” Jordon further explains. For the last several years Burkett has sponsored the Friendship Employee Recognition Banquet, and this year was just as fun as every year in the past! Burkett has the opportunity to sponsor many events, but this event is different. All sponsors of the Friendship Employee Recognition Banquet are invited to the luncheon to participate in the raffle, and they do a great job at making it fun for everyone. Over the course of the year, employees from over 30 Friendship Kitchen locations are nominated through customer feedback, top performers, meeting company standards, and outstanding customer service. Nearly 200 employees attended the event each year, many with multiple nominations. For every nomination, their name is entered into the raffle with a ticket. Played like a reverse raffle, every employee gets a prize for their nomination, with the grand prize being $2,000 in cash. Everyone loves a comfy Friendship sweatshirt, but who doesn't love $2,000 in cash as a prize? The company awards these nominees with a wide variety of prizes; from hoodies to $100 gift cards, televisions, appliances, and cash, cash cash! As fun as the event was, it was even more enlightening to see the pride on the employee’s faces as they were recognized for their efforts over the year. What better way to show your appreciation than with a day off to attend the event, gifts, food, and recognition from their leadership teams. Other Platinum sponsors, along with Burkett, included Coke, DAS, EB Brown, MCI/Yingling, Monster, Pepsi, Red Bull
Burkett Attends the SOFO Signature Showcase
Every year Sofo Foods holds the Sofo Signature Showcase in Toledo, Ohio. The invitation-only showcase occurred this year on October 9th, 2022, and was well attended by customers, partners, and prospects of the ethnic food distributor. Sofo, founded over 70 years ago in Toledo, Ohio, is a family-owned and operated ethnic food distributor. One of the largest ethnic food distributors in the United States, Sofo delivers to restaurants and pizzerias in over 22 states. Burkett is a proud partner of Sofo Foods for smallwares and equipment leads, making it possible for the food distributor to be a one-stop shop for their customers. Because of this partnership, Burkett attends the Sofo Signature Showcase as the only restaurant equipment & supply dealer. “This event is impressively attended, and it gets better and better each year! I enjoy having the opportunity to connect with the Sofo Sales Representatives and educate the attendees about the great relationship that exists between Sofo and Burkett. It’s a ‘must-attend event’ for me!” said Burkett Account Executive Nathan Beucler, CFSP. Aside from vendor booths and presentations by food manufacturers, educational seminars are also a big part of the event. Nathan was recently awarded the November Dealer Sales Representative of the Month by Foodservice Equipment & Supplies Magazine. He believes good customer service goes hand in hand with networking and relationship building, which aligns well with the purpose of Burkett’s attendance of this event. “It was nice to have direct contact with end users of our products, giving us the opportunity to learn first-hand what they needed”, says Daniel. “We had consistent foot traffic throughout the day and our team got great leads from being in attendance. Aside from the great leads, the Philly Cheese Steak samples made the day a complete success!”
The Importance of Online Restaurant Reviews
Since the beginning of 2020, the restaurant industry has had to learn how to use technology to accelerate growth while increasing efficiency. Maybe you’ve invested in delivery apps, whether they be in-house or a third party service like DoorDash. Or perhaps the pandemic-fueled QR code menus have helped cut down on waste by allowing you to update your menu the moment an item is sold out. However you’ve adapted to this growing technological wave, there’s one tool every single restaurant should be taking advantage of: Google reviews. Why are Online Restaurant Reviews Important? Word of mouth is extremely effective among consumers. Just think back to when you wanted to try a new Thai place downtown or know if the newest Beyoncé album is good (trust me – it is.) Did you search for information online? There’s a good chance you did, as 95% of consumers read reviews before shopping. But what do reviews mean in the culinary world? Quite a lot, actually! According to Upserve, 92% of consumers read online restaurant reviews. More shocking is roughly one third of consumers wouldn’t eat at a place with fewer than 4 stars. Online restaurant reviews require minimal effort but clearly make a big impact. So let’s get collecting! How to Start Collecting Reviews Third party delivery apps will automatically ask for reviews on your behalf, which is a great start. The problem with that is that the reviews will only be seen by users of those apps. Luckily, all it takes is a few steps to get your review machine up and running! Create a business profile on Google: It's free, simple to use, and you can highlight all the important information about your business. If you've been in business for a while, Google may have automatically created a listing of your business that you will need to claim. After you create or claim your listing, you will need to verify your business with Google. Google will give you several options for verification, including a call to the business line or a postcard sent to the restaurant's address. Once you are an owner or manager of your Google business profile, you will receive notifications when a review is posted and have the ability to respond. Ask for reviews! Ask wherever your customers are - and make it easy. Share a link with your Facebook followers. Put a QR code on your menu or coasters. There are so many ways to be creative while asking for reviews! Other popular review sites to explore are Yelp, Bing, and even Tripadvisor. I Have a Bunch of Reviews, What Now? The best way to solidify a good reputation for your brand is to monitor and respond to reviews, both good or bad. It's always important to thank someone for taking the time to leave feedback. This is also your opportunity to resolve any issues in the negative reviews. Responding to a Bad Online Review Nobody's perfect. Negative reviews are inevitable. What really matters is how you respond to the feedback both online and in your daily business. This is where you can regain the confidence of unhappy customers and show potential customers that you care about providing a good experience for everyone. Following a few simple dos and don'ts is key to a successful response. DO: Respond quickly and respectfully. Letting a customer marinate in their bad feelings will only make them more resentful. Apologize. Be empathetic and explain the steps you'll take to remedy the situation. Talk one-on-one. Call or email the customer. If they didn't leave contact info, make sure you include yours in the response so the customer can reach out to you. DON'T: Retaliate. Trying to make the reviewer seem unreasonable or the person in the wrong is not a good look. Not only will you lose that customer, but other potential customers as well. Use canned responses. Reusing the same responses will make you look like you don't think of your customers as individuals with their own unique experience. Read more of our tips for bouncing back from a bad online restaurant review.
Why More Growing Chains Are Choosing Burkett
Andrew Martinez, Burkett Key Account Manager, stands in front new Detroit Wing Company & Beyond Juice joint facility in Warren, Michigan. Over the past decade, Burkett Restaurant Equipment & Supplies transformed into a focused leader in foodservice equipment, smallwares supply and project management. We’ve held tight to our roots and family values while expanding our operations to support some of the most-recognized national chains, institutions, and thousands of other food service facilities across the United States. Anyone can sell you products for your commercial kitchen, but we see foodservice as a connected whole. Delivering impactful kitchen solutions. Helping our clients deliver their unique menus. Giving operators tools they need to deliver personalized dining experiences. Aiding the community with our engagement and time. All supported by operational excellence. Consultation We provide solutions that meet performance, quality, and reliability specs while reducing construction, operation, equipment, or maintenance costs. Project Management Our project management team identifies potential issues before they happen. We work with contractors, architects, and equipment suppliers to make builds happen on schedule. Supply We source commercial kitchen equipment, smallwares, and restaurant furniture from the industry's top brands and ship nationwide at competitive prices. Our Clients Have High Standards Shannon Ciha, Burkett Key Account Manager (L), and Rachel Harris, Burkett Account Coordinator (R), visit a new Marco's Pizza during a Burkett installation of equipment in Warren, Michigan. At Burkett, our purpose is to uncomplicate foodservice by giving our clients the tools to provide a first-class dining experience to their guests. We are willing to invest in our customers. We are challenging the expectations of our industry so that we can innovate for people with only one desire: to make it easier for our clients to create the best dining experience for their guests. As experts in foodservice, we are actively supporting hundreds of the fastest growing concepts nationwide. …and many more satisfied clients! Ready to grow with Burkett? Contact us today at [email protected]! Read more about Burkett Concepts Projects: Crave Hot Dogs & BBQ Opens Location in Venice, Florida Burkett Installs 4 Kitchens Inside the New Amazon Air Hub
Crave Hot Dogs & BBQ Opens Location in Venice, Florida
Crave Hot Dogs & BBQ completed their 17th franchise location in Venice, Florida where Burkett Restaurant Equipment & Supplies | Burkett Concepts assisted with the consult and installation throughout the space. According to Samantha Rincione, Crave’s Founder & CEO, 35 additional locations are currently under development. The franchise also has two food trucks that are currently under construction to add to the four already in existence! Since inception of Crave Hot Dogs & BBQ, they have partnered exclusively with Burkett and Andrew Martinez as their Key Account Manager. As Burkett’s Key Account Manager, Martinez is responsible for creating equipment & smallwares templates for each franchise the company partners with, as well as reviewing floorplans to make sure the needed equipment will fit into the footprint of the new space. Once the project is underway, Martinez works closely with Barbie Nowakowski, Burkett’s Account Coordinator, who monitors delivery dates and execution of the project milestones. Nowakowski works closely with Crave & Ken Richards from Provost Construction, our main installers for the Crave franchise. “Provost Construction is a great company to work with for project management because of their excellent communication and quality of execution from the early stages through completion of the project. Ken Richards, Provost Construction’s Project Manager, is always ready for any questions or concerns and keeps me informed on the construction schedule so that we can be up to date on our delivery schedule!”Barbie Nowakowski, Account CoordinatorBurkett Restaurant Equipment & Supplies Crave is Award Winning Samantha and Salvatore Rincione, Crave’s founders, are accomplished restauranteurs. Crave began its franchising just a few short years ago in 2018 and has quickly earned several titles. The franchise jumped from number 20 (in 2021) to number 13 (in 2022) on the list “Mover and Shakers of 2022” by Fastcasual.com. They were also just voted one of the Top 10 BBQ franchises by Franchisewire.com. As if their growth isn’t impressive enough, Crave founded a nonprofit called “Crave Saves” – where the mission is to reduce the overall cases of child trafficking throughout the United States as well as bring awareness to the public on what to look for, signs, and symptoms, all in an effort to reduce the number of child trafficking cases throughout the nation. Venice Florida Location The Venice, Florida location opened for business on August 6th, 2022 at 1693 US 41 Bypass South, Venice Florida. The location includes 20 pour-your-own beer taps and a delicious menu that includes their signature hotdogs, (with an incredible lineup of hot dog toppings), barbecue, macaroni and cheese, yummy cheesecake and so much more! This location utilized Burkett’s wide variety of equipment and supplies to fully stock their kitchen, serving area, dining area, break area, and restrooms! “Burkett is a great partner for Crave. Working with Andrew puts us at ease, and we know our furniture and equipment packages will be correct and come on time. HE truly cares about the customer.”Samantha RincioneFounder & CEO of Crave Hotdogs & BBQ When you first enter the beautifully landscaped property you see modern dining patio furniture by Just Chair Manufacturing, a leader in the manufacturing of quality commercial seating & table solutions. The indoor dining area, also furnished with Just Chair Mfg. products, is complete with Squeeze Bottle Holders full of Crave’s delicious sauces on every table. Crave is prepared for kiddos to join the fun by having Winco High Chairs close by and a great kid menu. Commercial work tables are designed to hold heavy commercial kitchen items such as the Nemco Hot Dog Roller Grill, Amana Commercial Microwave Oven, Nemco Food Warmers, Server Signature Touch Triple Squeeze Bottle Warmer, a TurboChef Double Batch Ventless Countertop Oven (used to cook some of their best-selling menu items), and a Hatco Warming Station. All essential equipment to Crave’s cooking line. The kitchen also consists of an Advance Tabco Three Pan Electric Hot Food Table which holds sides and sauces, Metro Pan Proofer Cabinet, a Turbo Air Reach-In Freezer, a collection of Turbo Air equipment (Sandwich Prep Table, Under Counter Freezer and Under Counter Refrigerators). Inside the Crave kitchen, you’ll also find an Alto-Shaam Halo Heat Double Deck Electric Cook & Hold Oven is essential to maintain the quality of their mouth-watering BBQ. This impressive Alto-Shaam oven doubles cooking capacity while using Halo Heat technology to control and uniformly cook the food items which improves overall food quality and cuts down on waste. Cooking multiple items at once and in different styles is possible as the two compartments can be independently controlled! Two walk-in coolers by AmeriKooler were customized for Crave’s kitchen using the industry’s longest lasting and most energy efficient insulation. The larger of the two coolers is the home for dozens of kegs for their self-serve 20 beer taps (other locations could have up to 36 taps) which are accessible from the dining area. Channel Manufacturing Keg Dollies make it easy to manipulate the kegs that Crave keeps on tap and the Channel Keg Storage Racks provide ample storage for the smaller space. The warewashing area includes sinks and shelving from BK Resources, as well as a variety of racks, storage solutions, food pans, and more from Cambro. Winco is the manufacturer for most of the smallwares chosen for this project, and Libbey Glass, made in our hometown of Toledo, Ohio, was the chosen glassware company for wine and beer glass needs. Knowing the importance of cold drinks, Crave uses the Arctic Air Glass Chiller & Froster to keep their Libbey Glass beer glasses frosty cold for each customer. A Scotsman Ice Maker makes delicious and perfect ice for those customers who choose to enjoy a fountain pop or water. “Burkett will be partnering with Crave for many more openings across the nation. I enjoy working with the Crave franchise because they were the first chain I had the pleasure to be a part of. Burkett took a chance on Crave and in return Samantha and Sal took a chance on me. I truly consider Samantha and Sal close friends and it is always a pleasure working with them to see where we can take this amazing franchise!”Andrew Martinez, Key Account ManagerBurkett Restaurant Equipment & Supplies To see more projects completed with the team at Burkett Project Center, visit our website! Interested in getting something started with us? Click here!
Simple Tips for Cleaning Pans in Your Commercial Kitchen
From cafeterias to concession stands, and restaurants to food trucks, cookware care is an absolute necessity in any foodservice location. Burkett is an excellent resource when talking about cleaning and maintaining commercial equipment because we clean and restore restaurant equipment daily. Our workers know the importance of keeping equipment clean so that it can perform at the highest quality every time. When looking at how to clean commercial cookware, here are a few simple tips you can implement right away. Use the Best Type of Cleaning Tools for Your Cookware Whether you are cleaning fry and sauce pans, sauce and stock pots, or specialty cookware, a great place to start is to use the right tools. Using the appropriate tools to clean pots and pans will save time and make cleaning easier, as well as maximize the life of your cookware. Abrasives and non-abrasives are the two main types of tools that are utilized to clean kitchen cookware. Scrub pads, hard brushes, steel coil sponges, and scrapers are examples of abrasive cleaning equipment. Cloths, sponges, and soft brushes are examples of non-abrasive cleaning equipment. When to Clean Commercial Pots and Pans The ideal time for cleaning pots and pans is while they are still warm. Start by deglazing the pan with hot water to loosen up and removed grease or burned-on food. It is very important to use hot water with hot or warm cookware, otherwise thermal shock can cause warping to your cookware. Thermal shock can cause physical stress to heavy metals just by the rapid change in temperature. This rapid temperature change can damage your cookware and lead to more expenses. It will be more difficult to clean a skillet that has food residue inside of it after it has cooled. Cleaning your commercial cookware with the proper temperatures can help preserve pots and pans longer. Maximize the Life of Your Cookware with These Tricks Scrape out any grease or food remnants first and discard debris in the garbage. Grease and oil can clog your pipes, so never pour them down the drain. Use an appropriate tool to scrub off any additional food debris before handwashing or putting pots and pans through a commercial dishwasher. Give a light scrub to the bottom of your pan and around the handle. Remove stuck debris more easily from used sauté pans by putting warm cookware back on a hot range after removing food. Using a scraper, it will be easier to loosen grease and crusts while still hot. Hand dry pots and pans to reduce risk of water spots. Be aware stacking cookware can cause exterior and/or interior scratching. Knowing the proper techniques to cleaning your pots and pans is essential knowledge. Prepare your delicious meals without being concerned about burns and stains. Use these tips to keep your cookware good to go for years to come. Is the quality of your cookware beyond a good scrub session? Consider replacing them with new commercial pots and pans.
Burkett Installs 4 Kitchens Inside the New Amazon Air Hub
In August 2021, Burkett Restaurant Equipment & Supplies was awarded the Amazon Air project located in Hebron Kentucky, where three full kitchens, a grab-n-go kitchen, and four serving areas have recently been installed. While the rest of the airport was completed and opened for operations in August 2021, the kitchens and serving areas are scheduled to open in early August 2022. The kitchen staff and operations will be managed by AVI Foodsystems, a leader in the hospitality provider industry with Jeff Day, AVI’s General Manager leading the team. Burkett Concepts is your industry-trained design team at Burkett Restaurant Equipment & Supplies. We provide custom foodservice design solutions, project management, installation, personalized service, and continued support. For more information about Burkett Concepts, visit our website! What is Amazon Air? Amazon Air, not to be confused with Amazon Prime Air (drone delivery service), has a new, state-of-the-art principal sorting facility located in Hebron Kentucky. The 800,000 square-foot Amazon Air Hub is located at the Cincinnati/Northern Kentucky International Airport on 600 acres of land. The facility operates dozens of flights per day and processes millions of packages every week to quickly connect Amazon customers across the country. The facility will employ over 2,000 individuals and will feature 100 daily flights at full capacity. View the facilities progress video here! “The primary function of Amazon Air is to transport Amazon packages from distant fulfillment centers that are outside of Amazon's local ground linehaul network for a specific area. Once the buyer's order is flown from the distant fulfillment center to the buyer's region, it is either transported to the regional Amazon Sortation Center for last-mile delivery either by Amazon Logistics or the United States Postal Service, or directly to the local Amazon Delivery Station for last-mile delivery by Amazon Logistics” -Wikipedia Partnerships in the Project “What an honor it is to have been awarded this world-class project! The final walk-thru and tour of the entire facility was fascinating. I am incredibly proud of our team here at Burkett Restaurant Equipment & Supplies for executing this project. This could not have been done without an amazing team of partners who made this all so seamless.” -Jameel Burkett, CEO of Burkett Restaurant Equipment & Supplies Matt & Jameel meet with Jeff from AVI Completing a project this large requires great partnerships! As mentioned earlier, AVI Foodsystems was a major part of the project and working with Jeff, their general manager, was a pleasure. "Burkett has been fantastic throughout this install. Even when minor problems have come up, Matt & the Burkett team have responded quickly & attended to issues as they arise. A big thanks to Burkett for all of their hard work in helping to get this facility operationally sound & ready to open for business!" - Jeff Day, AVI General Manager.Another major partner in the project was our friends at Zink Foodservice. Zink Foodservice is a manufacturer’s representative for foodservice equipment. They work closely with dealers (like Burkett), consultants, and operators to provide custom solutions for premier equipment, tabletop, and smallwares manufacturers. Why Zink Foodservice was a Part of this Project “With a lot of moving parts and a job of this size I worked closely with the Burkett team to ensure what the customer wanted is exactly what they received. I worked hand-in-hand with the estimating and project management team at Burkett to ensure all equipment on the project matched both the specifications and the drawings while working closely with our manufacturers to ensure they had all of the information they needed to complete the project.” – Travis Lusky, Zink Foodservice, Territory Manager What’s Inside the 4 Kitchens? Sorting Facility, 2 Kitchens : “Prime One” & “Prime Two” Inside the sorting facility are two kitchens and serving areas; Prime One and Prime Two. The two kitchens are expected to provide foodservice for 2,400 employees. When you first enter the serving areas of both locations, you’ll see timeless pieces of Delfield equipment that include point of sale counters and a self-serving area that includes soup bars, salad bars, and beverage counters. The serving areas inside both kitchens include hot entre counters, Federal Industries Refrigerated Deli Display Cases for pre-made sandwiches, grill and fry pick up stations, grill and fry stations, Lincoln pizza conveyor ovens and refrigerated/heated roll-in boxes for storing prepped foods. Prime One Beyond the double doors of the Prime One Kitchen is an impressively large kitchen where a variety of offerings from soup & salad to pizza, burgers & fresh daily entree selections will be prepared for the Amazon employees. Cooking Equipment includes Fry Master deep fryers, Garland cooking battery that includes heavy duty ranges with a char broiler and griddle. There’s a Cleveland Tilt Kettle & Tile Skillet, and Convotherm Combi-Oven (8 featured throughout the entire project). This Convotherm Combi Oven / Steamer with steam generator and the EasyTouch complete package gives you a full range of impressive and practical features while also being Energy Star certified! Features include a high-resolution 9" full-touch screen and customization options for your every need. The operating concept is incredibly easy, incorporating both established and new functions. It also features a multi-point core temperature probe, five-speed auto reversing fan, anti-microbial hygienic door handle, pull-out spray hose, ConvoClean+ fully automatic hands-free cleaning system, and durable stainless-steel construction. This workhorse can fit up to six 18" x 26" full size sheet pans or 12 12" x 20" x 1" hotel pans. Inside the warewashing section of Prime One kitchen is an impressive piece of equipment, a Jackson Warewashing Systems Flight-Type Dishmachine. This substantial piece of equipment goes the extra mile with dishwashing by cleaning nearly 15,000 dishes per hour using only 50 gallons of water an hour. To top off the superior function of this machine, it’s also Energy Star Certified! You will see this piece of equipment also featured in the third kitchen inside the Air Ramp Facility. Prime Two The second kitchen, Prime Two, also sits inside the sorting facility with a mirrored floorplan and slightly less cooking equipment. The intention of the Prime Two kitchen is to serve a fresh and healthier fare, including a made to order fusion station, with the bulk of any needed cooked food being transported from the Prime One Kitchen. Both Sorting Facility Kitchens Both of the kitchens inside of the sorting facility have custom Kolpak combination walk-in coolers (dairy cooler) /freezer. The Dairy Cooler features glass doors that will eliminate the need to open the door as frequent as possible and to leave the door open for shorter periods, all great for energy and food saving purposes. There is a large dry storage area with shelving units by John Boos. John Boos also provided custom fabrication worktables and compartment sinks that allows for seamless workspaces. Air Ramp Facility : GSE Cafe The third kitchen sits inside the Amazon Air Ramp Facility and is expected to provide foodservice for 500 employees. This kitchen, including the servery, warewashing and storing sections are a close replica of the Prime 1 Kitchen inside the sorting facility mentioned earlier, only slightly smaller. Pilot’s Lounge Cafe, A Grab-N-Go Kitchen The fourth kitchen is considered a grab-n-go style kitchen that is mainly serving the airport’s pilots. The Pilots Lounge Café plans to serve a daily entree selection & Boar's Head Deli menu. The featured equipment includes Delfield custom hot/cold food serving counter with point of sale, Federal Industries Refrigerated Deli Display Cases for pre-made sandwiches, and a beverage counter. One of the types of equipment located in this kitchen is the Alto-Shaam Halo Heat Double Deck Electric Cook & Hold Ovens. These ovens will actually be used to keep food warm on the planes themselves. This oven uses Halo Heat technology to control and uniformly cook the food items to improve on overall food quality while cutting down on food waste. Using the cook by probe method ensures that the oven will read the internal product temperature and automatically switch over to hold when the optimal temperature is achieved. Eight programmable menu buttons provide the ability to cut labor costs down by cooking over night with the set and forget controls. Cooking multiple items at once and in different styles is possible as the two compartments are able to be independently controlled. Catching any mess is made simple with the front mounted drip pan. Project Manager, Matt Calvelage "As Burkett's Senior Project Manager, I facilitate the communication with internal and external teams to ensure the project is completed on time, under budget, and to the customer's expectations. I am responsible for successfully initiating, planning, executing, monitoring, controlling and closing the project. The Amazon Air Hub has been an exciting and challenging project to be a part of. I'm proud of the Burkett team and all of our partners for how we've come together to complete such an impressive project!" -Matt Calvelage, Burkett Senior Project Manager.
Burkett Hosts Nationwide Fast & Accurate Pizza Contest
16 Finalists from Marco’s Pizza stores across the country joined us at Burkett’s headquarters in Perrysburg, Ohio to compete for the title of the nation’s fastest and most accurate pizza maker. The two companies have long enjoyed a partnership, and we at Burkett have loved watching Marco’s Pizza become one of the fastest-growing pizza brands in America with over 1,100 franchise locations open today. The pizza chain was launched here in the Toledo-area more than 40 years ago, with just a single location. The competition goes by the name of Fast and Accurate, and it’s a fantastic demonstration of both. Competitors are timed creating a pepperoni pizza that meets specified quality standards and are subject to time penalties for improperly placed or mismeasured ingredients. The finalists competing for the national title were all winners in their regional contests with qualification rounds under 47 seconds. We asked Marco’s for the meaning behind the event and were thrilled with the response. “Marco’s believes in challenging our team members to be their very best and to do so in ways that are fun and allow for everyone to show off their personalities. It’s such a thrill to see everyone embracing the competition and having a blast with it.” The energy in the competition-area was high, and to say it was a blast is an understatement. Competitors showed off their personalities with personally selected walk-up music, and the crowd was excited to support their favorite pizza makers. First place winner, Corena Burton of Spring, Texas It was Corena Burton of Spring, Texas who walked away with the $3,000 cash prize with an impressive time of 21.73 seconds. Corena’s performance was nearly 10 seconds less than last year’s winning time of 31.71 seconds. The Burkett Team applauds Corena and all of the contestants!
Buffet Supplies for the Holiday Season
The Holiday season is almost upon us and with it comes the prospect of holiday parties and buffets. Show your employees how much you appreciate their continuous work throughout the year with a great party, led by a delicious meal. Chafing Dishes The first item to look at when making preparations for a holiday party is your chafing dishes. Chafing dishes are utilized for creating temporary buffets and keeping hot foods hot during service. Chafers come in a variety of sizes, shapes, and styles, so you can find the one that best suits your needs. You will need to use sternos, or chafing fuel, to light up chaffers so they can reach the appropriate temperatures. Also be sure your check out chafer accessories so your buffet is the best it can be. Serving Utensils After making sure your chafers are good to go, you will need to look into serving utensils to make food service a breeze. Be sure you have portion spoons, tongs, ladles, and other serving utensils. Having the right serving utensils will make everyone’s lives easier. Dinnerware Supplies During food service, you will need to provide people with the appropriate dinnerware, beverageware, and flatware. Guests can’t eat without a plate and either spoon or fork, and they certainly can’t wash down their delicious meal without cups or glasses. Additional Buffet Supplies Some additional buffet supplies you may need are induction cooktops, food pan warmers, heated buffet shelves, and beverage dispensers. Induction cookers, food warmers, and heated shelves can be easily used on buffet lines as replacements for chafing units. Unlike chafing units however, these heat holding units will need an electrical connection to properly operate.When using induction cookers, keep in mind only induction compatible pans will work. Cast iron and most stainless-steel pans will be compatible with an induction cooktop. Heated countertop shelves are an easy alternative to use on buffet lines. These are commonly found on pizza buffets, as these heat holding shelving units allow for pans or foods to be placed directly on top. There is a vast array of different commercial food warmers that can make your holiday party stand out. From buffet warmers to kettle warmers, and round warmers to rectangle warmers, no matter what foods you are serving there is a food warmer to keep them warm. Beverage Service Additionally, when putting together holiday parties, you need to have some beverages available. Insulated beverage dispensers can make drinks easily accessible for your guests. These insulated units are great for either hot or cold beverages. We also provide specialized beverage equipment for items like tea, coffee, and frozen drinks. With the right food and beverage equipment, you can put on the best holiday party around. Show your employees they are appreciated with a fun, tasty holiday party!
Stay Cool and Energized this Summer with Cold Coffee
With summer finally here, people are looking for cold and refreshing drinks to quench their thirsts. Aside from water and tea, coffee is one of the most popular drinks in the entire world. So, as seasons and temperatures change, coffee drinkers may be looking to get their caffeine fix in a different way. By providing an array of different cold brews and iced coffees, you can keep your customers coming back all year round. Cold coffee is the best way for coffee lovers to get the caffeinated feeling they desire. Cold brews and iced coffees are healthier than sugary energy drinks. Chilled coffee drinks will not give you that noticeable crash like Monster or Red Bull will give you. Below we have a few simple cold coffee ideas that happen to be favorites around the office. These coffee beverages are simple enough that you won’t even have to leave your home to get your fix. With simple ingredients and reasonably priced equipment, you can become your own favorite barista. Iced Coffee: Brew hot coffee using your coffee maker or single cup brewer. Set hot coffee aside and let it cool to room temperature. Then pour coffee over ice into a fresh cup. Add any milk, cream, or sugar to your desired level and enjoy! Iced Mocha: Brew coffee and allow to cool Combine coffee, half-and-half, and chocolate syrup in a blender or drink mixer. Vitamix has an excellent selection of countertop drink mixers that work quickly and efficiently in fast-paced environments. Pour mixture over ice and serve. It is common to see mochas topped with whipped cream. Frozen Frappe: Brew coffee and allow to cool. Combine coffee with ice cream and cold milk in a blender or storage container. Using a bar blender or drink mixer, combine all ingredients together until they reach a consistent texture. If you are producing high volumes, consider pouring ingredients into a large storage container and using an immersion blender to mix drinks. For thicker consistency, add crushed ice. Pour mixture into any dishware you desire, likely glassware or coffee mugs. Top your ice-cold Frappe with whipped cream, chocolate shavings, and any other toppings your customers crave! Check out our collection of beverage dispensers to help you show off and proportionately dispense drinks. Help your customers stay energized with our vast selection of coffee equipment.
What Does UL Listed Mean?
Underwriters Laboratories (UL), headquartered in Northbrook, Illinois, is a global safety agency that establishes safety standards and conducts product testing for firms in over 100 countries. UL was founded in 1894 by an electrical engineer named William Henry Merrill, and has since expanded its scope to include dangerous compounds, food quality, and environmental sustainability. Since 1894, Underwriters Laboratories has been developing standards, testing products, and detecting hazardous goods in an effort to protect consumers from manufacturing negligence. What Does UL Listed Mean? When a product is UL Listed, that means the product has been thoroughly tested by Underwriters Laboratories. If a product passed the testing process, then it will be “Listed.” Once a product passes UL’s own set of Standards of Safety certification process it can bear the UL mark. You can find more than 14 billion UL-certified products across dozens of industries. For over 20 years, the UL certification program for food service equipment has kept consumers and restaurants safe. Products with the UL mark are independently tested for safety and product performance. Similar to NSF International, products are tested periodically to ensure that they continue to meet the necessary safety standards. Manufacturers can choose to be UL certified or not. However, many installations are required to use listed goods by government agencies such as the Occupational Safety and Health Administration (OSHA) and code standards such as the National Electric Code (NEC). https://www.youtube.com/embed/ubB8gg2_l4I Learn how Underwriters Laboratories uses science to create a safer world. Why is Being UL Listed Important? Extensive testing is involved in obtaining a UL Listed certification. As such, products that hold a UL Listed status are considered more superior in quality than those which do not. In the United States, UL is the gold standard for electrical safety. Consumers may be confident that UL's approval is a true indication of a product's operational safety because UL is a nonprofit organization with no financial interests in any product or manufacturer. A UL Listing shows that a company has done its homework and is committed to meeting and surpassing industry standards. What is the Difference between UL Listed and UL Recognized? The easiest way to look at the difference between these two certifications is that UL Listed products are typically fully functional, stand-alone products that fit within a specific UL category or function. Whereas UL Recognized products are usually parts or components that are manufactured to meet a particular industry specification. UL Listed products differ from UL Recognized products in that they require more rigorous testing. The “Listed” certification is designated for complete, self-contained products. The “Recognized” certification is reserved for components and parts that are integrated into larger systems. UL Recognized products include power supplies, electrical components, and insulation materials. These items cannot be UL Listed because they are only incorporated into larger systems and have no specified user function of their own.
