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    Most Popular Food Processors We Stock

    robot coupe r2n

    by Dov Soiefer

    The most basic model we stock is the R2N. Featuring a bowl with an S blade that's used for items that need to be pureed, the R2N which also has a continuous feed option. This model, however, cannot dice at all and a dicing kit cannot be added on even at a later time. A grating disc (27764) is also available.

    Then we stock the R2 DICE, which is basically the same as the R2N but with the dicing option. A 10MM dicing kit is included and other sizes can be purchased separately. We stock all size dicing kits

    Lastly, we stock the CL50 which has an all metal body so it’s more heavy duty BUT works only with continuous feed and does not have a bowl option. The dicing kit is available but must be purchased separately. We also carry Robot Coupe (28061) grating discs.

    In regards to dicing in general, because of the high speed of these units, if you would try to dice a soft tomato it would not give you a perfect cube. Therefore we stock the Dynamic CL006 (3/8”), which although it is a manual machine will dice any fruit or vegetable
    perfectly! We also stock all blade sizes for this model.

    These are only a few of most popular food processors. To view our entire catalog, click here.

    Why Free Samples Are Great for Business

    free samples great for business

     

    “Free Sample” might be the greatest two-word phrase in the English language. Whether you’re getting cheese, chocolate, or some kind of meat on a stick, it’s nearly impossible to say no to a free sample.  And believe or not, offering free samples is a great way to increase long-term profits—as detailed in this article from The Atlantic. Food courts, specialty shops, and Costcos have been benefitting from giving free samples for years, and there are several reasons why restaurant owners should consider adopting the practice.

     

    Increased Goodwill

    Offering a free taste of an appetizer or a drink is a small gesture that will be much appreciated by your customers. Your customers will not only be more likely to return in the future, but they’ll also recommend your restaurant to friends. You’ll be known for doing something that few other restaurants outside the food court dare to do: give free samples.

     

    Educates Customers

    It can be tough to bring customers up to speed regarding your restaurant’s newest cocktails and appetizers. And even if customers know about your new offerings, they might have a tendency to stick to known commodities. By giving guests free samples of something they haven’t tried yet, you’ll be helping them make informed decisions when ordering their food and drink.

     

    More Sales

    According to a Cornell study, increasing customer satisfaction results in more sales at winery tasting rooms. This same concept can easily be applied to bars and restaurants. The more satisfied your customers, the more likely they are to purchase more items. Whether those items are drinks, appetizers, entrees, or desserts, your restaurant will reap the benefits.

     

    Diners Appreciate Variety

    Alternating free sample offerings encourages customers to frequently visit your restaurant. Whether you decide to offer a different sample every two weeks or every month, the idea is to provide patrons with a good reason to keep coming back. And by providing a unique experience each time, you’ll be doing just that.

     

    For best results, be sure to keep track of what food and drink samples result in the most purchases. Weigh this against the cost of offering the samples to decide what samples are the most profitable for your restaurant. This will help you plan future samples while ensuring that your restaurant maximizes profit.

     

    more sales

    The Role of Robots in Restaurants

    Written by: Upserve

     

    restaurant robots

     

    It’s 2018 and our world is rapidly becoming more and more technology focused—and that technology is becoming more and more focused on robots and AI, even in the restaurant industry.

    As Dr. Deepak Sekar told Upserve, “The proliferation of robots handling repetitive tasks in the kitchen will enable humans to focus on more creative pursuits, such as recipe development, as well as interpersonal front-of-house interactions,” adding that he believes that robots will play an integral role in restaurants for years to come.

     

    A.I in Restaurants

    Most successful restaurants are integrating technology into their day-to-day processes. Online Ordering integrations mean fewer staff-hours are spent answering phones. Restaurant POS systems are replacing pen and paper, and inventory is no longer done by hand. Most restaurants are launching digital loyalty programs, nixing the punch hole of yesteryear. The data backs up these trends; Engaged loyal customers spend 60% more than others, for example. The next logical step is for robots to start entering the workforce.

     

    Robots in the Kitchen

     

    flippy the robot burgers

     

    Right now, the majority of robot work in the restaurant industry is being carried out in the kitchen. As CNBC reports, a startup based in (you guessed it) southern California called Miso Robotics built a robot aptly named Flippy to replace the work of fry cooks. “Flippy employs machine learning and computer vision to identify patties on a grill, track them as they cook, flip and then place them on a bun when they’re done.” Other robots like Flippy include Frobot and Sally, a salad-making bot that, unlike the others, operated in a front of house capacity.

    Posted in places like the lobby of a busy Silicon Valley hotel, Sally’s work is customizable. Users are able to tinker with her salad outputs based on variables like calorie count and the addition or subtraction of ingredients based on taste preferences or allergies. Because all of Sally’s ingredients are sanitary and kept separate from the rest, cross-contamination of allergens and the risk of foodborne illness is reduced.

    However, as many benefits as restaurant industry robots might have to offer, there are certainly some drawbacks that have to be considered.

     

    What it Means for Workers

    “Fry cooks, the people who flip burgers (or fillets) all day on a hot grill”—and who Flippy is essentially designed to replace—“move on from the job faster than others in the field,” continues CNBC. While on one hand it’s an advantage for restaurant owners to not have to hassle with turnover and the drain of constant hiring and training of new employees, the proliferation of robots like Flippy will surely eliminate jobs that some Americans rely on.

    “About 80 percent of job losses in American manufacturing over the past 30 years, for example, were the result of technological displacement. And recent studies indicate that the pattern will spread across other industries,” according to a Washington Post article that covered one Flippy robot being laid off from a gig in California for being too slow. Customers flooded the restaurant to get a glimpse of the new burger-making ‘bot, but in doing so created more traffic than Flippy could keep up with.

     

    What Lies Ahead

     

    good restaurant service

     

    While robot creators are adamant that their technology isn’t going to replace human jobs, it appears that the sentiment might objectively be true. Saru Jayaraman, a co-founder of the worker advocacy group Restaurant Opportunities Centers United, told Eater that robots in the kitchen could actually lead to an increase in restaurant employment in the future, pointing to the case of California. The state is “ground zero for both the booming restaurant industry and for automation in restaurants. For starters, even as automation becomes more commonplace in California, restaurant employment there has exploded, increasing 45 percent from 2001 to 2016,” Eater reports.  It’s also true that feeling special and taken care of in a restaurant are human emotions that can best be delivered by other humans.  That’s why it’s important that restaurateurs continue asking their guests for feedback and ways to improve.  So while robots will continue to get more advanced and capable, we believe there will always be a place for humans to deliver remarkable hospitality.

    While the future of restaurant work can’t be predicted for certain, chances are robots are going to have a role in it. But it will be up to humans to determine what that role will be.

    Product Highlights - Soap and Paper Towel Dispensers

    by Dov Soiefer

    soap and paper towel dispenser

     

    How many hand sinks have you sold in your lifetime? Well, if you’ve been doing this for a while chances are quite a few! There are some inspectors which require a hand sink within 10 feet of any cooking zone. Now ask yourself how many hand sinks did you sell with the three basic accessories? If your answer is none then that’s about to change! You see, usually if the customer is purchasing a sink it’s because they don’t want to fail an inspection - but even with the hand sink they will fail if the following three items are missing:

     

    A) “employee must wash hand” sign
    B) soap dispenser
    C) paper towel dispenser

     

    Did you ever wonder why the first question you get after you put your order in at a fast food joint is “will you have some fries with that?” It’s all about the accessories. And, as opposed to McDonald’s “accessory” which leaves you with an extra few guilty pounds on the scale. The accessory you’re offering is actually a necessity. And you are saving the customer a failed inspection!

     

    Below are the models that we always keep in stock:

     

    Soap Dispenser:

    Good: San Jamar S30TBK and S46TBK 
    Inexpensive: Winco SD-100 

     

    Paper Towel Dispenser:

    C-fold or multi-fold: T1790TBK3 
    Roll paper: T990TBK 

     

    Hand Wash Sign:

    SGN-322 

    3 Culinary Adventures for Food Lovers

    Written by: J. Vigotsky

     

    For many people, a large draw of going on vacation is the food. Enjoying delicious food at a nice restaurants can be one of life’s greatest pleasures. But for certain more adventurous food lovers, there might be a better option. This post features 3 culinary adventures that food lovers will adore.

     

    Catch and Cook

     

    catch and cook

     

    Seafood fraud is becoming an increasingly common issue for restaurants. Usually taking the form of mislabeled or short-weighted dishes, the practice can occur anywhere along the supply chain. And usually diners are none the wiser. But for seafood aficionados who are looking for adventure and want to know exactly what they’re eating, a catch and cook experience is the perfect solution.

    Resorts like the Four Seasons in Oahu let you take to the sea on a fishing charter for a day or half day. Accompanied by a captain, crew, and chef, you’ll put your fisherman skills to the test by trying to reel in some fresh dinner. Complimentary drinks and food are available on the boat, so rest assured that your survival doesn’t depend on your fishing prowess. At the end of the day, the boat returns to land where distinguished chefs prepare the days’ catches as five-star dishes.

    For mainlanders who aren’t quite ready to trek all the way out to Hawaii, Hotel Viking in Newport, RI offers a similar program. Guests can take a private charter out for the day and are accompanied by fishing professionals. Bass, Fluke, Shark, Tuna, Marlin, Mahi, and Wahoo are among the most common fish in the area. Once caught, fish are cleaned, fileted, and then cooked by an executive chef to your precise specifications.

     

    Cycle around Italy

     

    tourissimo bike tour

     

    Italy has long been renowned for its cuisine. And now with Tourissimo, you can experience Italy’s food and wine culture while also traversing the country’s beautiful roads via bicycle. This international adventure is led by a knowledgeable chef who explains practical and cultural aspects of Italian food in great detail. Perfect for working off all the extra calories you’ll be consuming, these bicycle tours cover areas like Sicily and Piedmont.

     

    Winter Sports and Food Festivals

     

    food and wine winter fest

     

    While a ski trip or a food festival is worth traveling for by itself, some mountain towns are starting to combine the two. In Jackson Hole, Wyoming—one of the most popular ski destinations in the United States—a Food and Wine Winter Fest will be returning for its second year in 2019. Food festivities take place during the evenings, which gives attendees the whole day to enjoy the outdoors. Skiing, tubing, snowshoeing, snowboarding, snowmobiling, sleigh rides, and dog sled tours are just a few of the most popular options.

    Beaver Creek Resort in Colorado features a similar 4-day event that combines outdoor adventure with culinary bliss. Attracting celebrity chefs, the weekend getaway includes full-day itineraries of guided skiing, snowboarding, and snowshoeing tours along with gourmet meals, craft beverages, and live music.

     

    No matter what you’re into, there’s likely a culinary adventure program for you. It might take some research to find it, but it’ll all be well worth it when you’re on the vacation of a life time.

    Product Highlights - Sous-vide Cooking

    by Dov Soiefer

     

    sous vide vs. traditional

     

    One of the most interesting and fastest growing cooking methods is Sous-vide, pronounced “soo veed” (French for “under vacuum”) in which food is placed in a vacuum sealed plastic pouch and cooked in a water bath for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 131 to 140 °F for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. One of the great benefits is that it retains juices and aroma that otherwise would be lost in the cooking process. It also prevents overcooking, because the food cannot get hotter than the bath it is in.

    Sous vide cooking is much easier than you might think, and usually involves three simple steps:

    1. Attach your precision cooker to a pot of water and set the time and temperature according to your desired level of doneness.
    2. Put your food in a sealable bag and clip it to the side of the pot.
    3. Finish by searing, grilling, or broiling the food to add a crispy, golden exterior layer.

    We stock the Eurodib SV120, and Vollrath makes a more sophisticated unit (model #40868). As far as vacuum sealing, there are three types of machines. The least expensive is the gun style (see Waring model# WVS50) where you use the pistol to suck the air out of the bag. Then we have the out of chamber style like the VacMaster PRO350. For higher volume operations, you would go with an in-chamber style which start at small counter top models (Waring WCV300) all the way to very large floor units (VacMaster VP731). 

    For information related to Sous-vide cooking, check out this post.

    World’s Best Restaurant Designs

    Written by: J. Vigotsky

     

    When it comes to eating out, part of the fun is experiencing a restaurant’s design. Most buildings have unique styles that differentiate them. While restaurant design might not be as important as food or service, it can still be a reason to dine somewhere. This list includes a few of the world’s best restaurants when it comes to design and architecture.

     

    H.R. Giger Museum Bar – Gruyeres, Switzerland

     

    hr giger museum bar

     

    Walking into the H.R. Giger Museum Bar is like walking into another universe. Designed by Swiss artist H.R. Giger, the bar features vertebrae-esque skeletal structures that are reminiscent of the 1979 film “Alien.” There are two different Giger bars, both of which are located in Switzerland. The roof, walls, chairs, and fittings all adhere to the skeletal style. In 2014, there were rumors of a Giger Bar coming to the United States. But so far nothing has become of them.

     

    AMMO Restaurant – Hong Kong, China

     

    ammo bar

     

    This innovative restaurant was designed by Joyce Wang of Wang Studios. Taking inspiration from the 1965 film Alphaville, Wang made heavy use of copper as a reference to the site’s history as an explosives compound in the 19th century. The restaurant’s bizarre location only adds to its allure. While it’s technically in the city of Hong Kong, AMMO is found down a narrow path and is surrounded by jungle-like greenery.  

     

    Le Pain Francais Restaurant – Gothernburg, Sweden

     

    le pain francais restaurant

     

    There are several Le Pain Francais bakeries throughout Gothenburg, Sweden. But there is only one Le Pain Fraincais Restaurant. Designed by Stylt Trampoli, the luxurious restaurant looks more like a fine museum than a place for dinner. Ornate decorations adorn the walls and hang from the ceilings. Bold furniture combines style with comfort. And since different parts of the restaurant have their own looks, Le Pain Francais is a locale that rewards repeat visits.   

     

    Auriga Restaurant – Mumbai, India

     

    auriga restaurant

     

    Built in 2013 by architect Sanjay Puri, the Auriga restaurant utilizes a web of aluminum fins both inside and outside the building. Its abstract designs are even backlit to add an extra visual flare. Auriga restaurant is situated on the top floor, while the bottom floor is home to a nightclub. The restaurant portion has angular planes of wood strips that contrast the aluminum fins and accentuate the building’s contemporary style.

     

    It’s one thing to read about these marvelous restaurants and see pictures of them. But it’s something else entirely to experience them in person. If you ever get to chance to dine at one of these restaurants, it’ll be an experience you’ll never forget.

    5 of the Biggest Restaurants in the World

    Written by: J. Vigotsky

     

    Tired of going out to eat and having to wait an hour just to be seated? Well that’s not an issue at the biggest restaurants in the world. These behemoths are large enough to seat hundreds if not thousands of guests. Here are just a few of them:

     

    Bawabet Dimashq

     

    bawabet dimashq

     

    The undisputed biggest restaurant world is located Damascus, Syria. This family owned restaurant cost $40 million to construct and opened for business in 2002. Featuring a 54,000 square meter dining area, Bawabet Dimashq also has a jaw-dropping 2,500 square meter kitchen. Since there's seating for up to 6,014 people, you’ll never have to worry about finding a spot during Saturday night rush hour. At its busiest, the restaurant employs a whopping 1,800 staff members. Waterfalls, fountains, and replicas of archaeological ruins provide an interesting décor, while 6 different culinary sections ensure each diner gets exactly what he wants. The food offerings include Arab, Indian, Chinese, Syrian, Iranian, and Middle Eastern cuisines.

     

    The Royal Dragon Restaurant

     

    royal dragon restaurant

     

    Known locally as the Mang Gorn Luang, The Royal Dragon is located in Bangkok, Thailand and was the world’s largest restaurant until 2004. Covering 8.35 acres, the oversized, open-air restaurant can seat 5,000 diners and offers more than 1,000 dishes. The Royal Dragon is best known for its seafood but also serves Thai, Chinese, Japanese, and Western-style food. Every day between 11AM-2PM, diners can indulge in an All You Can Eat Dim Sum buffet

     

    West Lake Restaurant

     

    west lake restaurant

     

    The biggest Chinese restaurant in the world, West Lake Restaurant has more than 5,000 seats. The restaurant is located in Changsha, China and has been the largest in Asia since it opened in 2004. Featuring four distinct areas, the restaurant has a performance hall, luxurious private rooms, and a section for snack food. Its architecture was inspired by traditional Chinese style.

     

    Zehnder’s

     

    zehnders

     

    This Midwestern mecca is found in Frakenmuth, Michigan and is known for its all-you-can-eat chicken dinners. Also serving steaks, seafood, fresh baked goods, and classic European desserts, the restaurant can seat 1,500 people. If it looks like Zehnder’s has a retro sort of style, that’s because the establishment was originally built way back in 1856. Although it’s been updated since then, the restaurant still maintains its old-fashioned charm.

     

    The Varsity Downtown

     

    the varsity downtown

     

    The Varsity Downtown isn’t just any oversized restaurant. It’s a classic drive-in fast food joint! With seven restaurants scattered throughout the Atlanta, Georgia area, The Varsity is a staple of the area. But only one Varsity restaurant is truly larger than life. The Varsity Downtown is situated right next to the Georgia Tech campus and seats up to 800 diners inside. And as if that wasn’t enough, it also has parking space for up to 600 cars.  

    Chef Spotlight: Hiroyuki Terada

    Written by: J. Vigotsky

     

    chef hiroyuki terada


    Today’s chef spotlight will focus on Master Sushi Chef Hiroyuki Terada. A Youtube sensation, Chef Hiro has over 1,000,000 followers, and his videos have been watched more than 100,000,000 times. If you’re looking for detailed advice related to making sushi or cooking other delicious Japanese dishes, look no further than Chef Hiro’s channel.

    Perhaps the crown achievement on Chef Hiro’s resume is his place in the Guinness Book of World Records. In the summer of 2017, Chef Gordon Ramsey invited Hiroyuki onto his show, “The F Word.” Chef Hiro was given 30 seconds to cut a carrot into 50 or more slices—all while blindfolded! The sushi master chopped away in front of a live national TV audience and a couple dozen in-house spectators. When the 30 seconds were up, Chef Hiro had chopped 88 slices and was a new World Record holder.

     

     

    Terada was just 10 years old when his father took him aside and started teaching him the basics of making sushi. Hiroyuki would go on to study for 3 years at RKC Chef’s School in Kochi, Japan. It was here that the chef earned a reputation for his lightning fast knife, impeccable attention to detail, and unique ability to put creative twists on traditional Japanese dishes. Upon graduation from chef school, Chef Hiro got experience at the Yuzuan restaurant in Kochi, Japan, where Hiroyuki spent 4 years learning about the Kansai cooking style from Master Chef Kondo.

    Next Terada became certified to serve the dangerous Fugu fish to the Japanese public. As featured on The Simpsons, Fugu fish is deadly if not prepared properly. As a result, it takes at least three years of training for chefs to earn a legal certification to prepare Fugu. Since the process is so long and difficult, many restaurants purchase Fugu that’s already been prepared and packaged by licensed practitioners.

     

    fugu fish

     

    Terada first came to the United States to work as a chef at the Japan Inn in Washington D.C., where he learned English. After 10 years in D.C., Terada moved to South Florida for the weather and helped Kevin Aoki open a restaurant called Doraku. Today, there are 5 Doraku restaurants throughout the world. Each is patterned after the original South Beach establishment that Chef Hiro helped opened. 

     

    doraku restaurant

     

    When Hiroyuki isn’t posting videos on Youtube or breaking world records, he’s operating a catering company based in Miami, Florida. He also remains active as a consultant for Doraku restaurants.To learn more about Hiroyuki Terada, check out his Facebook, Twitter, and Instagram.

    Blog Roundup for August 2018

    Written by: J. Vigotsky

     

    blog roundup august

    Want to stay up to date with the latest restaurant-related blog posts? Well to save you time, we sifted through dozens of posts and picked the best ones. Here’s what you might’ve missed from the past week:

     

    How Restaurants Use Facebook to Drive Business 

    Best Shoes to Wear When Working in a Restaurant 

    Ways to Make Your Restaurant Stand Out From Competition 

    How Many Customers Use Mobile Devices to Find Restaurants 

    America’s Top 50 Emerging Restaurant Chains 

    Surveying American Wine Preferences 

    Seasonal Menus Offer New Ways to Promote Your Restaurant 

    23 Restaurant Advertising Ideas (Most are Free!) 

    The 3-Strikes Approach To Managing Employees 

    Guide for Keeping Employees Safe During Summer Heat 

    Easy Tips to Increase Your Bar’s Profits 

     

    Be sure to check back in the future for more blog roundups!