A meat slicer is designed to reduce food prep time. The perfect slicer for your commercial kitchen depends on your needs. When buying a commercial meat slicer, you’ll find that there are a lot of variables:
Today, we’re going to cover some of the basic tips every restaurant owner can follow when choosing slicing equipment.
There's one piece of equipment that every restaurant needs: a professional blender. Whether you’re making smoothies, cocktails or whipping cream, the best blenders will make quick work of chopping and pureeing.
But how do you find the best commercial blender for your restaurant? There are several things you need to consider before making your purchase.
Whether you run a casual restaurant, fine dining establishment or a food truck, there's one thing that your establishment will need: dinnerware. It may not seem like something important, but the right dinnerware will add to the customer's dining experience and give them something to talk about.
Restaurant dinnerware should be chosen carefully. In addition to aesthetics, you want to make sure that your dishware meets customer expectations while staying in your budget.
Health inspectors are not knocking on your door in hopes of closing down your restaurant. Restaurant inspections are conducted to make sure that your restaurant is following state and local regulations. It's a matter of public safety.
For the new restaurant, health inspections can be stressful and frustrating because you do not know all of the food codes. But after you have a general idea of the health codes and what is recommended, you can work on boosting your restaurant inspection scores.
It’s finally time to upgrade the cookware in your restaurant kitchen, but you’re not sure which kind to buy or what you’ll need. Consulting with your chef is a good place to start, but even if you know which pieces you need, you may not know which material is best.
Ultimately, the right choice for your restaurant will depend on what you’re cooking. We’re going to cover the most common and best types of cooking pans so that you can make an informed decision when choosing your cookware.
You've found the perfect space for your restaurant, and you’ve diligently planned out the layout of your dining area. But what about your kitchen? For many new restaurant owners, their commercial kitchen layout is an afterthought.
The right restaurant kitchen layout will enhance workflow, speed up serving times and ensure that things run smoothly. The wrong layout will create a chaotic atmosphere, slow down your kitchen staff and may even affect the quality of your food.
Food sanitation is a must in the restaurant business, but a lot of owners try and reduce their costs by cutting corners. One area where cutting corners isn’t advised is kitchen sanitation. Staff members may want to leave early on a Friday night, and you may want to close up shop to save on utility bills and wages. It's understandable, but not in the restaurant business.
When going into business, it’s often much cheaper, initially, to purchase used equipment. But over time, this used equipment may cost you more money, or it may last well beyond its typical lifespan and be a steal.
We’re going to help you understand when buying new vs used equipment is ideal.
Opening a new restaurant is both exciting and stressful. It’s easy to get so caught up in the location and branding that you overlook the most important part of your business: your equipment.
The best restaurants have the best commercial kitchen equipment.
Opening a new restaurant requires a lot of overhead: incorporation, insurance, menus, staff, utilities, marketing - a lot. But by far one of the biggest and most expensive investments will be in the commercial kitchen supplies needed to run the business.
