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Culinary Depot Restaurant Supplier to Exhibit at Kosherfest 2016

Culinary Depot, a leading vendor, supplier, and installer of commercial restaurant equipment and supplies, is excited to announce it will host an exhibit at Kosherfest 2016. Taking place at the world-famous Meadowlands in New Jersey from Nov. 15-16th, Kosherfest is the largest and most-attended kosher-certified trade show in the US. The two-day event brings together vendors and businesses from various backgrounds and locations, helping them connect and network with each other.

Culinary Depot plans to hold a live Kosher cooking demo with a Rational Combi Oven and showcase brand new equipment for the first time.

Culinary Depot the Restaurant Equipment Supplier

https://www.culinarydepotinc.com/restaurant-equipment

"We're very honored and humbled to be the leading supplier for Kosher kitchens," stated Culinary Depot CEO Michael Lichter. He continued, "We understand the important role and responsibility we carry and are confident that our knowledge and expertise can benefit our kosher customers and improve their experiences."

Over the years, Culinary Depot has worked with various leading equipment manufacturers to create Sabbath-friendly ovens and refrigerators, including Vulcan Convection OvensMetro Warmers and Traulsen Refrigerators.

Metro C539-H-DD8890-U Sabbath Mode

https://www.culinarydepotinc.com/restaurant-equipment/holding-cabinets/metro-c539-h-dd8890-u-sabbath-mode-analog-c5-3-series-heated-holding-cabinet-analog

"We're thrilled to be a part of Kosherfest for both business and social reasons. No matter how much we grow, we like to keep in touch with our roots and make sure all of our customers are happy," stated M. Lichter.

 

About Culinary Depot

Culinary Depot has been building, renovating, and servicing commercial kitchens for hospitals, schools, hotels, restaurants, caterers, and synagogues for 15 years.

Culinary Depot prides itself on helping customers design and build kitchens that truly meet their needs. Projects are completed on budget and on time.

For more information about Culinary Depot visit there new mobile friendly website at https://www.culinarydepotinc.com/or call 888-845-8200.

How to Write Powerful Menu Descriptions That Increase Profits

The Expert: Gregg Rapp, Menu Engineer | September 2016

 

At most restaurants, menu descriptions are a lifeless list of ingredients

A good description adheres to a set of best practices, and you don’t have to be a writer to benefit from them

When written well, descriptions convey the soul of your restaurant and lead to higherrofits

 

GOOD MENU DESCRIPTIONS LEAD TO HIGHER PROFITS

A very big problem I see with most restaurants is that they describe their menu items with a lifeless list of ingredients. This is unfortunate, because menu descriptions allow you to share the heart and soul of your restaurant with customers and can have a defining impact on a restaurant’s reputation and profits. They really are that important. In particular, they can positively impact your restaurant in the following ways:

 

1. Menu descriptions allow a restaurant to differentiate itself

Strong menu descriptions take a dish out of the realm of being a commodity and make it appear better than a similar dish being sold by a competitor across the street. A good description won’t compensate for bad food, of course, but when customers believe that you are offering something distinctive, something that they can’t get anywhere else, your restaurant reaps the benefits through increased traffic and guests’ perception that the dish’s price is more justified.

 

2. Good menu descriptions entice guests, leading to repeat business

When tempting language makes three entrees seem irresistible, customers will order one of them and possibly return two more times to try the other two on future visits.

 

3. Good menu descriptions lead guests to order more items at a given sitting

Customers typically spend just 90 seconds looking over the menu, and this time does not expand to accommodate any confusion caused by a poorly written menu. Good descriptions require less work (e.g., reading, searching) from the customer, and less confusion or searching during the item-selection process means customers have more time within those 90 seconds to find and add additional items to their order.

Now that you know the importance of how you present your restaurant’s offerings to the world, I will teach you how to describe them to your customers. All of the information I present applies to all types of food establishments, from high-end restaurants to hotdog stands to food trucks. And note that it is important to adjust the language you use to suit your particular audience. While reading, please keep in mind that each piece of information below addresses one or more of the three positive impacts listed above: it differentiates your dish, entices your customers to order your dish, and/or makes it easier for customers to find and order more of what they want.

 

 

HOW TO WRITE A MENU DESCRIPTION

Descriptions can be split into parts, and their order matters

A menu description can be split into three parts, and you should usually present them in the following order:

 

1. The name of the dish

 

2. The ingredients

Place the main ingredients of the dish first, starting with the most expensive and important ingredients (and make sure to include any that commonly cause allergic reactions). The reason for this is that guests read as little as they can when deciding what they want to order, and the main thing they want to know about your dish is what’s in it.

 

3. The “sell copy”

This phrase refers to language whose primary purpose is to sell the dish.

 

Example in the suggested order: 1 > 2 > 3
Chicken Pot Pie – Roast chicken, baby carrots, spring peas topped with grandma’s flakey pie crust.

To keep the menu from being monotonous, occasionally reverse the order of the second and third parts and place the “sell copy” before your ingredients. There is no rule dictating which dishes should have this less common presentation – just go with what you think makes the most sense in your situation.

 

Example in reverse order: 1 > 3 > 2
Chicken Pot Pie – Grandma’s flakey pie crust filled with roast chicken, baby carrots, and spring peas.

As you read on, you will learn how to optimize each part of a description. The topics presented below roughly follow the 1 > 2 > 3 order displayed above, but note that some of the advice can apply to more than one part of the description.

 

Don’t force customers to read the description

A dish’s name should clearly identify the dish so that guests don’t have to read the description in order to obtain this basic information. When customers can easily determine if they want to read further by just reading the name of the item, it saves them time. To achieve this level of clarity, you often must mention the specific item in the dish name. For instance, instead of writing “Joe’s Special” and then describing this mystery dish, you would write “Joe’s Lasagna Special,” which allows customers to quickly decide if they want more detail.

 

Reinforce how the item is categorized on the menu

When a menu has a section with a heading such as “Salad,” some think that it is OK to list dish names such as “Greek” and “Buffalo Chicken” under this heading because it will be obvious that both dishes are types of salads. Instead of relying on customers to always make this connection, make things easier for them by sprinkling the word “salad” into some of the dish titles in order to reinforce to customers that they are reading through the salad section: e.g., “Greek Salad” and “Buffalo Chicken Salad.” Not every dish within a given section has to include the section heading in its name, but seeing such obvious dish names frequently within a menu section makes it easier for customers to read through the menu and make decisions.

 

Add value to an ingredient by stating its geographic origin

When you add value to an ingredient, it is no longer just a commodity that everyone else has, and one way to do this is to inform guests of where the item came from. For example, the following descriptions of the same menu item add more value to the ingredient as you read from left to right:

Midwest Pork Chops > Iowa Pork Chops > Muscatine, Iowa, Pork Chops

As you move from left to right, the term before the ingredient “Pork Chops” gets increasingly specific (the Midwestern region of the U.S. contains the state of Iowa, and Iowa contains a city named Muscatine), and this further differentiates the dish vs. its more generic competition. To obtain such geographic information, you can ask vendors and distributors about the origins of the food that you buy, and if you are buying from local farms, you can include these locations in your descriptions. Most items you buy come from a specific farming area or small town, and the smaller the town, the more interesting the menu description.

 

Examples:
Strawberry Sorbet – Hidden Valley Fruit Farm strawberries, shortbread crumb, and cream.

Deviled Eggs – Baffoni Farm egg, bacon lardon, and crispy shallots.

Short Ribs – Soy-braised Blackbird Farm short ribs, shiitake and snap pea risotto.

This method of adding value allows you to avoid resorting to an uninspiring list of ingredients, and it can also easily be applied to dish names (the first part of the description).

 

Mention brand names

In addition to stating the geographical origin of your dish, if an ingredient is supplied by a well-known and respected brand, you can also mention the brand name in your descriptions. Adding a few brand names among your menu descriptions makes it appear that you are buying “the good stuff,” which in your guests’ minds raises the value of all your dishes.

 

Describe how unfamiliar ingredients taste

If you write something in a description that people don’t understand, they won’t order that item. Listing the name of an uncommon ingredient without any supporting information alienates the many people who are not familiar with it, and people in groups (think business lunches, people on dates, etc.) are often embarrassed to ask for clarification because it can make them look uncultured.

 

 

If you write something in a description that people don’t understand, they won’t order that item.

 

 

You can overcome the pitfalls of listing an uncommon ingredient by including three pieces of information in your description:

 

1. The name of the ingredient

2. A description of how the ingredient tastes

3. The food category to which the ingredient belongs

 

For instance, by writing “buttery cacio bufala cheese,” you not only name an ingredient that not everyone is familiar with (cacio bufala), but you also let readers know that the uncommon ingredient is a type of cheese (the food category) and that it has a buttery taste. This description allows customers to be far more confident and comfortable when ordering a dish. Note that there is no correct order for these three pieces of information. Simply include all three of them and go with the order that makes sense in your situation.

 

Examples:
Shakshuka – Farm egg baked in sauce of sweet tomatoes, chiles, and smoky cumin.
(Category: Egg; Taste: Sweet

Blistered Shishito Peppers – Bite-sized mild peppers with grilled lemon and flake salt.
(Category: Peppers; Taste: Mild)

 

Provide a “backstory”

As I noted earlier, “sell copy” usually follows the ingredients in your menu descriptions, and it has the task of “selling” your items outside of any interest generated by the ingredients. An ingenious way to create this copy is to share the “backstory,” or history, behind the dish.

I don’t see this effective technique used in restaurants very often, and you don’t need to be a copywriter to generate such content. In fact, the best place to start is with the chef. In my experience, chefs are usually pressed for time and would much rather cook than write, so try to pull the backstory for each menu item out of the chef verbally while using a dictation device. You can then transcribe the comments and edit them down for inclusion in the menu description.

Here are some examples of the kind of content that you can generate from this exercise: The chef used this recipe for his own wedding reception. The recipe is a long-held family secret. The chef experienced this dish while on vacation. The chef’s grandmother created it. The length of time the item has been on the menu. Why the recipe is worthy of being on the menu vs. the many other options the chef could have chosen.

Note that the geographic origin of certain ingredients (a factor mentioned earlier in this article) can also be part of the backstory.

 

Examples:
Grandma Dot’s Kickin’ Cornbread – Sweet summer corn, stone-ground cornmeal, and a touch of jalapeno. Cornbread with a kick of personality – just like Grandma Dot.

South Street Chicken Wings – Smokey peach chipotle barbecue sauce, smothered crispy chicken wings. A summertime favorite for years at the South Street block party!

A backstory takes the dish out of the “same old, same old” realm. It gives your menu its own personality and allows the dish to stand on its own and become even more appealing. And remember that this method is as valid for a high-end, full-service restaurant as it is for a fast-food restaurant.

The backstory is critical when creating a description, and its importance extends beyond the menu. Having a written backstory behind a menu item also allows your servers to better understand the item, to be more confident in suggesting it, and to sell it better. In some cases a dish’s backstory can become a legend in your restaurant.

 

Use photographs with great caution

Using food photographs on your menu is a way to visually “describe” your menu dish. Guests like them because pictures allow them to avoid reading, and when used very sparingly (just one per menu page, for example) they can significantly increase sales of a given item.

That said, the use of photographs comes with large downsides. To start with, pictures cheapen a menu, which limits pricing flexibility. In addition, professional food photographs are often more perfect than reality, and when the dish arrives looking somewhat different, customers can be disappointed. Along the same lines, the unrealistic expectations built up by a professional photograph can extend into the realm of taste, and that’s definitely not something you want to compete against.

 

Use evocative language

Your menu descriptions should be more than just factually accurate. They should also create desire within the reader, and to do this your descriptions should engage readers’ imaginations so that they want to experience what they are reading about.

 

Examples (Uninspired)
• Pork Chop – Served with apple braised cabbage and jus.

• Chocolate Cake – Served with raspberries and whipped cream.



Rewritten Examples (Evocative)
• Wood-Fire-Grilled Pork Chop – Double-cut, bone-in Berkshire pork chop, sweet & sour braised cabbage, apple cider jus.

• 5-Layer Chocolate Cake – Espresso-soaked chocolate sponge cake, milk chocolate ganache filling, raspberry coulis, and fluffy whipped cream.

There are no inherently good or bad words to use in your descriptions; your choices depend on your particular situation and what you feel is the best reflection of what you are trying to accomplish.

 

 

There are no inherently good or bad words to use in your descriptions…

 

 

Here is a list of words and phrases to help jump-start your creativity:

aromatic complex drizzled encrusted
fit for the gods grass-fed house-made infused
juiciness knead local meticulously
nosh organic pan-seared quintessential
roasted seasonal time-tested unbeatable
vibrant wild-caught yummy zesty

 

 

The importance of language is underscored by the following:

 

1. The financial impact of a well-worded menu description can be highly significant. In his book Mindless Eating: Why We Eat More Than We Think, Professor Brian Wansink of Cornell University tells of a study he was involved in, in which a cafeteria attempting to enhance its image and sales rotated the same dishes for six weeks, alternating between basic and descriptive dish titles. The descriptive titles led to an impressive 27 percent increase in sales over their basic counterparts.

 

2. Language can impact a guest’s impression of how a dish tastes. No kidding. In the same study, participants reviewed the meals that used the descriptive dish titles more positively than the identical meals that used the basic titles.

Your words matter. Take them seriously.

 

Adjust the length of your descriptions to your advantage

There is no ideal length for a description, but here is some guidance on this topic:

1. Guests spend a limited amount of time reading the menu, so be practical.

2. Ask yourself: Are your hamburgers described in more detail than your steaks? Doesn’t it make sense to spend more time describing the steaks rather than the burgers?

 

 

…the length of a description should reflect an item’s importance…

 

 

In other words, the length of a description should reflect an item’s importance, so save your longest descriptions for the most popular and profitable dishes and limit other dishes to more basic descriptions. Failure to follow this rule is the most common problem I see when it comes to menu descriptions, and it is relatively easy to fix.

 

When writing in two languages, make them easy to navigate

When your audience does not share a common language, you can reduce the amount of time that guests spend searching through your menu by having two separate menus (one in language A and the other in language B) or by creating graphic cues that allow guests to easily navigate to their desired language – two possibilities include distinguishing the languages through font color or italic text.

 

Write your own descriptions

You should use a proofreader after you put your menu together in order to catch mistakes, but I advise against hiring a writer or an advertising team to write your descriptions. Doing so can result in a menu that is unrecognizable to the chef who created the dishes because outside writers may not understand the heart and soul of the restaurant. Instead, the operator or person who put the menu together is the right person for the job.

Keeping the writing in-house can help give the menu a much desired personality – and note that this personality is more important than perfect grammar. I will often joke that if you misspell a word on your menu, just make sure that you do so three times so that it “becomes” a word.

 

 

…I advise against hiring a writer or an advertising team to write your descriptions.

 

 

Menu descriptions should come from your heart and soul, and they should feel right to you. Both guests and workers will be able to spot a contrived menu, and that negative impression will end up hurting your establishment.

Because of their larger employee base, chain restaurants must try harder to find their heart and soul when writing menu descriptions. Also, for a franchise organization, if the franchisees don’t understand the descriptions, they won’t believe in them. These issues are beyond the scope of this article, but note that the problems created by having many locations to work with are not insurmountable.

 

PUTTING MENU DESCRIPTIONS IN CONTEXT

Optimizing your menu descriptions is one of many ways to generate higher profits from your menu, and the practice falls under the broader topic of menu engineering, which is the study of the profitability and popularity of menu items and how these two factors influence the placement of these items on a menu. Menu engineering covers everything from determining which items to display on a menu, to the optimal place on a menu to display these items, to how many dishes to display and in what order.

Culinary Depot Delivers on Expertise for New Kellogg's Eatery in NYC

MONSEY, NY--(Marketwired - September 21, 2016) - Culinary Depot, a leader in wholesale restaurant supplies and installation, has recently completed work at Kellogg's NYC, a new cereal eatery in the heart of Times Square. The project consisted of designing custom cabinet structures, curating appliances, and outsourcing manufacturing for the eatery. The eatery opened on July 4th and serves dishes featuring a combination of Kellogg's cereal with unique ingredients including fruit, nuts, and other breakfast enhancements.

With such a large project, Culinary Depot relied on extensive communication and organization to ensure the project went smoothly.

 

"It had its challenges but years of industry knowledge allowed us to easily overcome them. All the custom pieces from the manufacturing company made it a challenging project to finish within the given time frame. We were definitely fighting the clock and had to work efficiently while still maintaining a keen attention to detail. In the end, we came out on top and the project was a huge success," stated Michael Lichter, CEO of Culinary Depot.

In addition to Kellogg's, Culinary Depot continues to provide their services for large brands while remaining a reputable supplier for local restaurants and companies as well. With its recent expansion and success, the business is now flourishing in the second half of 2016. Culinary Depot has also been voted as a top place to work in 2016 by theRockland Journal News Top Workplace Awards.

Culinary Depot the Restaurant Equipment Supplier

https://www.culinarydepotinc.com/restaurant-equipment

Culinary Depot, apart from selling commercial kitchen equipment, has spent much of 2016 completing various kitchen installation projects for high-end customers throughout the US, with Kellogg's NYC being their latest endeavor.

"The Kellogg's NYC project was a success across the board from start to finish. It involved designing, manufacturing, and installing appliances and custom designed woodwork, all of which put our knowledge base and skill set to the test," states Culinary Depot Sales Executive, Abder Berrada. "One piece of the project was designing and implementing a special cabinet system in which employees could place orders for customers to take themselves in a rotate by-order fashion."

 

About Culinary Depot


Culinary Depot has been building, renovating, and servicing commercial kitchens for hospitals, schools, hotels, restaurants, and more for more than 10 years. In an industry where much is over-promised and under-delivered, we are uniquely equipped to help customers design and/or build a kitchen that truly meets their needs on budget, on target, and on time.

 

For more on Culinary Depot visit https://www.culinarydepotinc.com/.

What exactly is the farm-to-table movement

 

Farm-to-Table Movement Improves Food and Health

The farm-to-table movement has its roots in healthy eating, but it also has a positive impact on the environment and the economy. Foods that are picked unripe and shipped long distances just don't have the same flavor as sun-ripened foods that are locally sourced. It's also a drain on the environment to have fleets of semi-trucks continually hauling food from one place to the other. Finally, cutting out unnecessary middlemen allows the farmer to make a decent profit that offsets the investment and labor of growing and harvesting produce.

 

 

Good for Your Health

Have you noticed that fruits and vegetables purchased from a produce stand often taste better than the same offerings at the local grocery store? One reason is that bulk growers pick fruits and vegetables before they're completely ripe to make them easier to ship. This also makes the produce less likely to spoil on the way. Fruits and vegetables need energy from the sun in order to ripen with all of their natural sugars and vitamins intact. As soon as you pick them, the sugar starts turning to starch and the nutrients begin to degrade.

The more produce is handled, the greater the risk that it will end up contaminated with germs. If there's a problem with a particular shipment of grapes or lettuce, it may spread illness to different areas of the country or even the world before the problem is identified. Local produce is also more likely to be organically grown because it's planted in small batches that don't need the widespread application of fertilizers and pesticides.

Good for the Environment

The overuse of chemicals by factory farms pollutes the soil, and storm run-off contaminates nearby water sources. Local farmers are better stewards of the land because they care about the long-term sustainability of their fields. Another issue is that long-distance shipping requires the use of fossil fuels that continue to contribute to global warming. A third factor that puts stress on the environment is the overuse of cardboard, plastic, and other materials used for packaging.

Buying foods from local farms, farmers' markets, and agricultural co-ops means that there is less distance to haul it, and much less pollution-causing fuel is required. Produce also needs less packaging since it's not going very far, cutting down on the non-biodegradable materials that harm the earth's trees and oceans. Of course, eating locally grown produce also means you can't have grapes from Chile in the middle of the winter – a small price to pay to save the environment.

 

 

Good for the Local Economy

Many restaurants have embraced the farm-to-table philosophy because the food is fresher, tastes better and is cheaper than produce shipped long distances. In some places, farmers deliver directly to restaurants and other retailers, while some cities create a 'produce hub'. This is a location where farmers can drop off their latest harvest to be purchased by many different food service businesses.

Farmers' markets are a good source of revenue for farmers, and other local businesses benefit when there's one nearby. Local farms spend money in the area on equipment and supplies, and the restaurants they serve provide employment opportunities. One recent trend is for chain supermarkets to set aside a section for locally grown foods. When supermarkets don't rely entirely on large corporate farms for produce, it puts money in the pockets of local farmers.

Farm-to-Table Philosophy

In the United States, the farm-to-table movement started in California and Oregon in the 1970's. The restaurant Chez Panisse in Berkeley, California opened in 1971and is recognized as the first restaurant to serve only food from small, local farms. As time passed, the many benefits of locally sourced food began to be apparent and the movement spread.

The nutritional quality of freshly picked local produce is far better than that of fruits and vegetables that have been shipped across the country or even the world. For years, doctors have agreed that locally grown, organic foods promote good health. The concern over factory farming, genetically modified foods, pesticides and soil/water pollution has fueled the enthusiasm of many people for the locally grown movement. Restaurants have followed this trend because fresh, locally grown food is not only better for people and the environment, but it's also delicious!

Will Going Green Really Save Your Restaurant Money?

You've heard many people discuss green methods for restaurants, and you are eager to do your part in helping the environment. However, your concerns extend beyond the natural world; you are concerned as to how these changes could affect your budget. Even though you are concerned about Mother Nature, you know you're in financial trouble if your restaurant closes down. Fortunately, saving the environment can truly work in tandem with creating a stronger financial fort.

Reduced Consumption of Materials
Going green involves a number of components, and reducing the amount of waste that your business creates is one of them. For example, you may entirely eliminate any paper or plastic utensils from the establishment and purchase reusable ones instead. Although those reusable items likely have a higher unit cost, you do not need to constantly buy them. The fewer products you have to buy in the long term, the less money you need to allocate in the budget for them.

Solar Panels
Instead of constantly using artificial energy to power all elements of your business, look into how solar panels can help. Again, you are going to have to put down more money now, but in the long run, companies that use solar panels often see a significant reduction in the amount of money that they have to pay for energy. Even if solar panels are not for you, consider other ways that the sun can help your business. If you install large windows overlooking a gorgeous view, not only are you creating an attraction at your eatery, but you are also reducing the need to turn on lights when the weather is beautiful.

Energy Star Windows
You have probably heard of homeowners who received tax breaks when they installed Energy Star windows, so you should find out if the same opportunity is available for your business. On top of bringing you in that sum of money, you will also find that you have to spend fewer dollars on your energy bills each month. Therefore, these types of windows help you to save in multiple ways.

Develop an Energy-efficient Plan
Installing new devices can help your business to save money in different ways, but you also need to make sure that your employees are doing their part. Hold a meeting where you discuss the new energy-efficient plans that you are integrating into the company. For example, you might make it a requirement that certain set of lights is turned off by a certain time. Put this information in the company handbook; explain that repeated violations of the policy can result in penalties.

Customer Attraction
Keep in mind that many people want to work with businesses that have the best interests of the environment. In fact, a number of customers now refuse to enter into or support any company that does not make the environment a priority. Once you have infused green methods into your plan, make sure that you also include that in your marketing material. You now have the opportunity to attract a new set of customers who want to do their part to take care of the natural spaces.

The decision to go green can certainly save your restaurant money, and it can attract more diners to the eatery in the first place.

How Do You Bake at High Altitude?

How to Bake at High Altitudes

Because the air pressure is lower at higher altitudes, baking at altitudes 3,500 feet or higher above sea level can be challenging. Baking involves a number of chemical interactions, such as leavening and evaporating, among several different ingredients that are complicated by the effects of the climate in high altitudes. With a few adjustments, however, you can create baked goods at high altitudes that are just as successfully done and delicious as if they were baked at sea level.

Oven Temperature and Baking Times

Because evaporation and leavening occur more quickly in high altitudes, you need to set the oven temperature between 15 and 25 degrees higher to prevent drying out or overexpansion.

Now that you've set the oven at a higher temperature, your baked product will be done sooner. Decrease the baking time between 5 and 8 minutes for every half hour.

Ingredients

Use extra liquid to prevent your baked product from drying out due to the faster evaporation rate and higher oven temperature. You can use extra-large eggs or additional smaller eggs to increase the total amount of liquid. Also, because fewer liquid molecules can carry less flavoring, add between 1/2 and 1 additional teaspoon of flavoring for a tastier product. Underbeating egg whites will keep the batter from rising too much and collapsing.

Additional flour, especially that containing a higher amount of protein, can help strengthen the structure of the baked product.

Sugar becomes more concentrated with increased evaporation, thus weakening the structure of the baked product and resulting in flat cookies and fallen cakes. For each cup of sugar, decrease the amount by 1 tablespoon.

Decrease leavening, such as baking powder and baking soda, to prevent the product from rising too much. If the recipe calls for both baking powder or soda plus sour cream or buttermilk, use all baking powder with sweet milk. Yeast doughs rise faster, so decrease the time you allow them to rise. In addition, you could use less yeast. You should also "punch down" the dough twice during rising.

Cakes

To prevent an underbaked "inside" or overbaked "outside" of your shortening-type cake, increase the liquid by 1 to 4 tablespoons or use extra eggs.

Fill the cake pans only one-half full to prevent overflowing. Also, be sure to grease and flour or line your pans with parchment paper to keep your cake from sticking.

Decrease oil or shortening by 1 to 2 tablespoons to assure your cake is moist. To prevent an overly moist top or bottom, increase the flour between 1 tablespoon and 1/2 cup.

Be sure to bake the cake long enough. This way you won't end up with a "fallen" cake.

For angel food cakes, beat egg whites just enough to form soft peaks to avoid over-rising. You don't want your angel food cake to have a coarse texture, so increase the flour between 1 tablespoon and 1/2 cup. An increase in water up to 1/3 cup and oven temperature by 25 degrees will keep the cake from falling out of the pan as you're letting it cool upside down.

Breads

Because it takes less time for dough to rise in high altitudes, use a larger bowl so you're not caught with dough that rises out of the bowl! To slow down the first rise, cover the dough and refrigerate it to allow the dough to develop. To prevent the dough from overexpanding, decrease the flour or increase the liquid. You can avoid "holey" bread by punching down and letting the dough rise twice.

Cookies

Cookies have relatively less water and more fat content than breads or cakes, so baking them at high altitudes isn't quite so complicated. Because cookies bake for a shorter time, you only need to decrease the time in the oven between 5 and 8 minutes for every half hour of baking time. To prevent overspreading, decrease the shortening 2 tablespoons for each 1/4 cup, decrease the sugar a bit or increase the flour. If the cookies don't spread enough, increase the liquid to keep the dough from drying out.

The Advice and Products Offered By Culinary Depot

Culinary Depot is an innovative restaurant supply store that offers unique and high quality selections that range from kitchen supplies to commercial equipment. When it comes to versatility, Culinary Depot offers any supplies for any type of cuisine.

What Does Culinary Depot Offer?

Of all the types of cuisines to make, Culinary Depot has an extensive supply of pizza making material. Find all the necessary equipment that is needed for a pizza shop, a pizza restaurant, or for making pizza at home within this supplies store. Even the diversity of pizzas can be made with the pizza making materials is endless and includes the deep dish pizza, the New York style pizza, and even the California pizza.

Culinary Depot's Versatility

In addition to having an endless supply of material, Culinary Depot offers knowledgeable advice on how to take the proper safety precautions and cleaning precautions. An excellent example is the advice that is often given by those who work through Culinary Depot and give excellent advice on how to clean a pizza oven in a proper and safe manner.

The Proper Way to Clean a Pizza Oven

As suggested by Culinary Depot, the proper way to clean a pizza oven involves several materials to begin with. These materials include:

1.) Gloves
2.) One apron
3.) Non-toxic stainless steel cleaner and polish
4.) One oven brush or scrapper
5.) Three to five towels
6.) One hand brush
7.) One dust pan

Culinary Depot suggests that a pizza oven should be cleaned of debris on a daily basis in order to preserve the fresh tasting flavors of the pizza. This daily task involves scrapping any debris from the oven. In addition to the daily cleaning, it is also suggested that the oven be cleaned thoroughly once a week to avoid picking up undesired flavors and to make sure the oven remains in the best condition for as long as it can.

To Begin

1.) The first step in cleaning the oven thoroughly is by making sure that the oven has cooled down all the way. It is important to understand that adding cleaning solutions to a hot oven will cause burns to the skin.

2.) Remember that before beginning, put on the apron and the gloves for protection.

3.) To begin the cleaning process, taking one of the towels and apply a small amount of the stainless steel cleaning solution. This solution will assist the cleaning process by removing discoloration within the oven.

4.) After applying the solution to the oven, use the scrapper or the brush to collect debris within the oven. this includes any buildup of soot over the week long pizza making. Use the scrapper or the brush to gently brush away the debris into the dust pan that will be discarded in the nearest trash can.

5.) One important aspect of cleaning to remember is to never use any water within the cleaning process. The stoneware within the oven will absorb the water which will later lead to cracks on the interior of the oven.

The Thoroughness of Culinary Depot

As demonstrated, Culinary Depot not only offers products, but also offers advice and consultation for any restaurant worker or owner. The countless supply options on the Culinary Depot website makes this an easy way to shop. In addition to pizza making supplies and cleaning supplies, Culinary Depot also offers an extensive list for bakeries, catering and buffet businesses, as well as bars. The high quality materials that are sold through Culinary Depot make sure that every single purchase that is made, saves money in the long run.

Offered Restaurant Items

For every restaurant business, there is something for everyone. The furniture that is displayed is especially versatile in fashion and can come in any style whether is by Spanish or Oriental. At Culinary Depot, the mission is to offer the best products that can fit into any style of restaurant. With excellent quality products as well as excellent quality consultations and advice, it is easy to see why Culinary Depot continues to grow in business as more and more clients flock to this website to make easy and affordable purchases.

Restaurant Smallware Essentials 101

So you have decided to enter the business world and venture into the food are. Well that´s a great idea, after all, everybody has to eat, right? But before you go on a shopping spree trying to get all the things you need, there´s a couple of things you may want to consider first.

The main issue with small restaurant owners is that if you are a professional chef, most of the conventional stuff -things that are essential but are mostly taken for granted- are already there, so when starting your own business, they might slip your mind.

As for the new owners, the ones that have no experience cooking or have done it before but not professionally; it can be difficult to determine which kitchen tools are really necessary and which ones are just showy but not that helpful in a restaurant´s kitchen.

Therefore, in order to help you make your purchases, Culinary depot offers you a list of steps to follow in order to get your cookware essentials.

It starts with a list.
I know, it seems kind of obvious, but if you have already decided on an image and theme for your restaurant, a list can be particularly helpful if don´t have any idea of where to begin with, and want to get your brain running. In fact, to make sure nothing essential is forgotten and you cover all your bases, diving the list in "categories" would be ideal.
For example, you can separate your list in:

Sanitation
Hot Line
Utensils
Dry Storage
*Furniture
*Table tops
*Refrigeration

Any other categories you can think of could be added to the list and would warranty it is packed with more than equipment and tools.
Look at your Kitchen
And by that, we refer to your house kitchen because believe it or not there´s stuff there often use even in professional kitchens, such as measuring spoons, cut tables, mixing bowls, wooden spoons, colanders or fine-mesh strainers, dry ingredients measuring cups and liquid ingredients measuring cups, etc.

As stated, just look around your house kitchen and think about the utensils which you couldn´t do without; after that consider if there is a machine that could replace it and think about said tool or utensil on a larger scale since it wouldn´t do to buy only 3 mixing bowls for a restaurant´s kitchen, even if it is a small one.

Check and mark
If you have already a provider, visit their store and check out everything, if there´s no store close to you check their catalog or take a look at specialized websites like ours -culinarydepotinc.com-. The point is to see what they have to offer and all of the things you would like to have. You can always circle them if you have a catalog or write them down to pick at them later on.

Take a look at the things you marked to make sure that they go with the theme of your restaurant, are what you really want but most of all what you need.

Ask for advice
Don´t be scared of asking for some help, after all, not everybody is an expert and Rome wasn´t born in a day. If you are a chef with cooking experience maybe asking for help right away won´t be your ideal, but if possible you can still visit your previous workspace, go and do so, see what you were working with and analyze it: would you need that? Is it feasible for you?

Now if you have no experience whatsoever, ask your staff, which utensils do they use the most? which ones have they used? brands? any information they can give you can be studied later and considered in order for you to make the best purchases you can.

Last but not least, it goes without saying that you should have a budget and try your hardest to stay within it. In most cases this will mean that there are things out there that you going to want and buy, but won´t be able to do so, or at least not for now. In does cases just give it a rest and move on, you´re just beginning and in the future you´ll surely be able to get more stuff. So good luck and happy shopping

How to Design your Restaurant

So you finally did it, you managed to get that small business loan to open your first restaurant. This day has been a long time coming, and there are still plenty of long days ahead of you. First things first, hiring a great staff to help you get this place going - and after that, it's time to start decorating and providing the perfect dining experience for your guests. This sometimes can be easier said than done because you want to make an everlasting first impression on your guests so they keep coming back.

What you need to do first is determine what style of restaurant, which is probably already pre-determined in your mind because you know the kind of food you are going to be cooking. Once you have a food style picked out, the decor will have to match with that style of cooking to give diners the full experience! You also want the back of the house to be hooked up with the best technology possible, so you can get your food out as quick as possible. Check out some of Culinary Depots appliances that would aid in the perfect back of the house for any place!

Italian Style: So you decide to go with that good old classic Italian style cooking. Yum! It is important when you have a pizza place or even a more upscale Italian restaurant to keep the vibe homey and comfortable. An addition of booths along the walls and a few tables in the center will keep the space cozy with enough room for your waiters to move around. On the tables, try and keep it simple with salt and pepper shakes, parmesan cheese shakers, and silverware. Italian restaurants are meant to be a place for families to gather and talk and feel just like they are at home, and most people who go to Italian restaurants do not want stuff clogging up their table.

Asian Style: If you go with an Asian Style kitchen you want to keep the atmosphere a little darker than other restaurants. You want to keep the table and chair set's simple because then you can decorate with some pretty awesome decorations, check out Culinary Depot for some fantastic decoration ideas. Do not be afraid to go over the top in an Asian Style restaurant because the more nic nacks the better the experience for the diner!

Cafe/Coffee Style: Now these kinds of restaurants are pretty easy to decorate, you want to make sure you keep it hip and stylish. Add smaller tables in places like this for people who just come for a cup of coffee and some wifi. Make sure your wifi connection is excellent by the way! Try and add some comfy chairs (maybe around a fireplace) so people feel comfortable staying for a couple of hours. Often places going for this style do not have waitress or waiters, you just order at the counter and the food is brought over to the diner, so add some table top number holders so the food can be brought out to the customer after they order!

Spanish Style: A Spanish-style eatery can be set up in many different ways based on if you are going for quick service, or more upscale. A lot of bright colors should layer the walls in a place like this to help give it that Spanish feel. Add some wine glasses to the tables so people get excited to start their meal off with a drink as well! Also, try and add table clothes to all that tables, Spanish food can sure get messy, but it is so delicious!

Now, you can design your restaurant anyway you want, because guess what? It's yours! Once you get the diner's experience up to par, you can just focus on your delicious cooking, because that is what is going to get these diners to come back! But these quick style tips help you out and give your diner's some of their best experiences around town.

Is Home Meal Delivery the Future?

Opening your door to fresh, hand delivered groceries sounds wonderful. You, or someone you know, probably already ordered and tried a meal delivery service since the recent rise in the popularity of such companies. The upsides, like skipping the list and the shopping trip, have a definite appeal, especially in our busy lives. But, will this trend ultimately replace the grocery store? Or, will it simply become a handy supplement to our weekly dining options?

How it Works

Meal delivery companies allow you to browse their menus and do your grocery shopping all online. They offer different options, usually more unique and healthier meals than what many of us will buy on our own. Most have different levels of commitment to the company for purchasing each month and varying portion amounts, so you can find what best works for your family. There is undeniable convenience in a service that is easy to use and takes the hassle out of trying and preparing new meals.

Once you select and order the meal or meals that you wish to try for the week, they will soon be delivered, in a timely manner, to your doorstep. Every ingredient generally comes packaged in individual wrapping, and they are clearly labeled to allow for smooth meal preparation. The portions are perfectly sized for 2, 4, or possibly more family members, depending on the company.

Benefits

Many of us lead full lives with very busy schedules, allowing less and less time for planning dinners and shopping each week. These meal delivery services make the experience more like choosing from a menu at a restaurant. But, you will be able to have the meals at home, made with fresh ingredients. For those who enjoy preparing and cooking homemade meals, but lack on time, this gives them the best of both worlds.

We have all bought ingredients, used a portion of them for a recipe and watched the rest sit in our fridge for days, or weeks, till they have spoiled beyond recognition. Since these meal delivery services buy in bulk and portion it out perfectly for each meal box, there is no waste. This also allows us to attempt new recipes, outside of our comfort zones, because we will not be buying large amounts of ingredients we rarely use in our day-to-day cooking.

Trying new, possibly healthier options, with ingredients that can be difficult to find at your local grocer, is another wonderful upside to home meal delivery. When you find yourself stuck in a food rut, you are just one click away from something completely different and exciting.

Negatives

The downsides of these meal services may or may not have an impact on your choice to use them frequently, depending on your lifestyle. Though the meals are not generally more expensive than dining out would be, they are typically more than you would spend eating at home. Most will run between $8-$12 per plate, depending on what you order.

Also, while it is a benefit to not have leftover food and ingredients you will throw out, the portions are set and there is no going back for seconds either. If the meal is not large enough to satisfy your appetite, you will find yourself scouring the cabinets for more options.

The Future

I believe, as is, home meal delivery will not be replacing the weekly grocery store run entirely. You will still need options for nights you have no time to prepare a meal, for snacks, and for the other meals each day, for which you do not order. However, these services are a timesaving addition to your routine, which can add family time around the table and healthier meals to your life, each week. If, however, these companies begin supplying a full week's worth of groceries to your doorstep, it could easily become a trend that could change the way we shop all together.