What Exactly is an Energy Star Rating and Why Do I Want It?

Energy conservation has been an increasingly popular topic in many countries in the last decade. Environmentalism is no longer a single party idea, raising many questions, two of which are: Why is energy conservation important? What can an individual do to help our ecosystem? The first step in energy conservation is recognizing where you waste resources, one of the most common areas is the kitchen. Products like the True - 78" Glass Display Merchandiser can dramatically decrease your energy bill. Look for the Energy Star label to choose kitchen appliances that reduce energy and protect the environment by meeting firm energy efficiency guidelines developed by the US Department of Energy and the US Environmental Protection Agency (EPA).
The Energy Star Label was created to reduce pollution by making it easy for consumers to recognize and purchase energy-efficient products. Products earn the Energy Star label based on a precise set of principles, these standards include: Product must save significant energy nationwide.  Qualified products must fulfill product demand along with energy efficiency.  If an Energy Star label product is more expensive than a conventional competitor, buyers will recuperate their investment in utility bill savings.  Energy efficient products will be offered by more than one business.  Product energy use and performance can be measured and confirmed with testing.  The Energy Star Label will be unique and clear to consumers.
These six guidelines, created by the EPA, make it easy for restaurants, homes, and businesses to save money while helping the environment. Products like the Turbo Air - M3 Series Freezer result in profound savings for both the environment and your wallet. The way we choose to power our homes and companies becomes very apparent over time. When an individual makes the choice to conserve energy their efforts become substantial over a lifetime. People are often looking for a way to make the world a better place. One of the simplest ways to do this is being conscious of our presence and how we live.
And, if protecting your own environment isn't enough, perhaps the federal or partner rebates offered for converting your old appliances to newer Energy Star appliances is. States know that some people need an incentive to replace appliances if theirs currently work without a problem. Most newer energy efficient appliances though do have many, many benefits that will make you glad you switched. Beyond simply using less power, they're typically sleeker, with more power, uses less water, and are easier to hook up and use.
After energy is created from non-renewable fuels, to power our cars or run our appliances, toxins are released into the atmosphere tainting the water we drink, the air we breathe, the planet we live on. Perhaps learning to protect our home is the largest impact an individual can have on our world. Public Kitchen Supply is dedicated to providing you with equipment that saves money, creates fantastic food, and helps restore our planet.

US Department of Energy, and US Environmental Protection Agency. "How a Product Earns the Energy Star Label." Energy Star. Energy Star, n.d. Web. 27 Sept. 2013.

Do Restaurants and Coupons Work?

With the immediacy of the Internet and social media, getting deals on just about everything has never been easier. Companies actually post coupons and deals in plain sight for those that "Like" their Facebook page. Or, even better, they send them directly to your email inbox if you sign up for their weekly newsletter. Some even go so far as to have a page for coupons, discounts, and deals right on their website. As amazing and accessible as some of these coupons are, are there places where coupons or discounts don't belong? Like, let's say, a restaurant?

If you've been on the internet in the last couple of years then chances are you've seen coupons and deal websites like Groupon or LivingSocial. These sites are notorious for offering deep discounts for professional services like carpet cleaning, hair cuts, and also restaurants. More and more often restaurants are popping up on the list of offers.

These coupons are a great way to get people to try out a new restaurant. Offering deals like "spend $10 and receive a $20 voucher to spend on dinner" makes people more apt to try something new. It's a great idea but, does it work?

With these deal sites taking a portion, and the restaurant receiving a portion, is it worth it for the restaurant? How much do they actually make on the meal?

Often times, to make up for the discount, restaurants will include a "fine print" that requires customers to spend a certain amount over and beyond the amount the voucher is good for. For example on the $20 voucher, the customer must spend $40. Other times, an automatic gratuity is added to the bill. Again, for example, an 18% gratuity is required if using one of these vouchers.

Customers will obviously not want to start off the night informing their waiter of their coupon for fear they'll get poor service. And, a customer who is just wanting to try the new restaurant may be unaware of the "fine print" until they get the bill and it went from the $10 spent on the voucher to an additional $35 after tip. Now, if the customer wasn't happy with the new restaurant, they've become extremely unhappy.

So the question becomes: who gets the better deal if a customer uses a voucher or coupon? The restaurant or the customer?

What are your thoughts? Do vouchers belong in restaurants or should they be left to services and retail stores?

Changing Seasons and a Changing Palate

As we wave our hands goodbye to hot sultry summer afternoons, fall is beginning to appear. The crisp colorful leaves have begun to twirl in the wind. Front lawns are coated in a gentle morning dew. There is a chilly stroke of a cool breeze in the early morning and evening. Autumn nights paint clouds cherry pink, allowing a blue moon to bashfully peak behind the setting sun. It’s an enjoyable time where we tend to have a good appetite; new flavors begin to tantalize our taste buds. Knowing when to introduce iconic pumpkin pies or chewy caramel apples into a restaurant menu or home kitchen is a tricky decision. How do we satisfy our cravings for warm flavors and spices without spoiling the season’s treats too early? Public Kitchen Supply suggests, gradually introducing autumn favorites to your palate.
Soups and stews are the ideal transitional meals for this time of year. When Jack Frost begins to nip at your nose it is time to grab the stock pot from the top shelf. On the coldest day of the week, create a hearty beef stew in a sturdy Browne-Halco stock pot. Chili is another great meal for all the Fall football games that tend to take over our meal times. While there are many different recipes for chili, the best include basic ingredients like kidney beans, stewed tomatoes, ground beef, and chili spices. On warmer days stick to family favorites allowing these cool weather foods to remain a delight.
Supermarkets make it incredibly easy to stuff our carts with caramels, apple cider, and whatever our stomachs call for, but should we be indulging before the leaves even begin to change? The immediacy of fall goodies make it challenging to keep these Fall treats at bay. When cravings begin to dictate the grocery shopping create a structured shopping list, reminding yourself that gingersnaps and apple pie is a better fit for a special occasion later in the season rather than a snack right now. When you decide to splurge for decadent fall sweets do so with style and purpose.
Fall is filled with fun holidays like Thanksgiving that give you the chance to show off your culinary skills. Bring fresh baked pumpkin spiced cookies to parties and watch eyes light up. Use half size cookie pans from Sasa DeMarle to create soft airy cookies. Spice a cheesecake with cloves, cinnamon, nutmeg and ginger to make this classic treat fantastic for autumn. Public Kitchen Supply recognizes food is often a strong indicator of changing seasons, making meals a great way to celebrate throughout the year, but the question remains: how early is too early?
As the leaves begin to tumble to the ground different emotions begin to arise, some crave fall while others clutch to summer. Creativity blossoms in the kitchen as summer's fire quietly fades to withered leaves and winter's welcome. Our appetites evolve from fruity, ice-cold popsicles to roasted almonds over a fire. Embrace the changing seasons by welcoming fall foods to your table. Let Public Kitchen Supply help you make the transition by stocking your kitchen with the tools you need to make those hearty stews or mouth-watering pies.

photo credit: Cameron Nordholm via photopin cc

Food Safety in the Kitchen

Public Kitchen Supply understands the severity of food allergies. Life-threatening allergies can develop in any person at any time. In the United States, the Food and Drug Administration, or FDA, expects food manufactures to list the most common ingredients that result in anaphylaxis. These eight foods include: Milk, Eggs, Peanuts, Tree Nuts, Fish, Shellfish, Soy, and Wheat. Most of these foods are incredibly common in restaurants and most homes, increasing the chance of a life threatening allergic reaction. It is important for both restaurant and personal kitchens to organize and label their ingredients to ensure no accidents occur. With the use of tools like the Ecolab Label Dispenser, kitchens will be labeled and food will be organized. The clear lid makes labels easy to read and find. With 2 million Americans who suffer from mild to severe food allergies, restaurants must improve their food safety system to accommodate these customers.
Food allergies are not the only danger in the kitchen. In years past, salads and vegetables have been exposed to Salmonella, E. coli, and Listeria contamination. The consequences of these large scale food disasters have resulted in sickness, loss of product, poor reputation, and even death. The best way to promote food safety in your business and home is food awareness. When food poisoning occurs on a small scale, poor preparation is often to blame, one example of this is cross contamination. By being aware of proper cooking techniques there is less of a chance for contamination and sickness.Cross contamination ensues when microorganisms and bacteria are inadvertently transferred from one object or substance to another. When chefs become busy or distracted it is easy to use contaminated utensils or forgo hand washing, both of which are some of the worst mistakes you can make while cooking. Simple products like the Nemco Easy Slicer™ Vegetable Slicer Mounting Board maximizes counter space, allowing for more room between vegetables and raw meat. It is very easy to remove the mounted cutting board to clean and reattach it for future use. This feature ensures food will not be left behind to contaminate upcoming meals.
Another fundamental rule in the culinary world is to keep cold food cold, and hot food hot. The “Food Temperature Danger Zone” is between 41°F and 140°F. You can significantly reduce the chances of contracting or developing a food-borne illness if you do not let food perishables be in the “Food Temperature Danger Zone” for more than an hour. Invest in a kitchen thermometer. There are an array of different thermometers ranging from freezer thermometers to digital pocket thermometers. Typically a versatile one like an Update International Pocket Thermometer is a great choice for chefs. It is portable, easy to use, and can measure many different substances. A food thermometer is a necessary tool for any kitchen that wants to keep food safe.
Public Kitchen Supply asks restaurateurs, professional chefs, and those who simply enjoy cooking to review their kitchen’s safety precautions and procedures while cooking with allergens. When evaluating your kitchen remind yourself of those with food allergies, potential areas for cross contamination, and check the temperature of your equipment and food on a regular basis. It is our mission to provide the tools necessary to help keep your business and home safe.

How to Use FIFO Bottles

As an e-commerce site, we, at Public Kitchen Supply, have bestsellers. One of our most popular products, the FIFO Bottles, also creates the most intrigue. Often we are asked the questions: what's the difference between a FIFO Bottle and a standard squeeze bottle? And, how do I use this FIFO Bottle properly? You see, FIFO Bottles are not just standard squeeze bottles, they have a removable lid as well as a removable base. They offer benefits well beyond a standard squeeze bottle.

The removable base lid is what sets this squeeze bottle well apart from the competition. To use, simply take off the base lid, while leaving the top lid, and fill this squeeze bottle all the way up. As you use it, it'll work just like a squeeze bottle. When you go to refill it, you'll once again remove the base cap and fill it up. This little step is what makes these bottles so great. You never just pour new sauce on top of remaining sauce. That keeps the old ketchup (for example) continually at the bottom, never being used, and just getting older and older. By refilling from the base, rather than the top, with a FIFO bottle, it creates a "first-in, first-out" system; hence where these bottles receive their name. Fast dispensing, easy to wash, NSF Approved; perfect for a restaurant environment. The design of these bottles are for easy usage, but they also prevent waste. Using standard bottles, the amount of ketchup or other condiment that is tossed at the end of a bottle is ridiculous. Too much is wasted, but using a FIFO Bottle, this is prevented saving more than just the condiment, but money.

The clear bottle design allows you to see through this bottle with ease so you know when its time to refill it. When its time to clean it, remove both the top and bottom lids and voila, you have plenty of room for cleaning. Think about the time, money, and food you'll save when you switch to a FIFO Bottle system. Check them out on our website Public Kitchen Supply or give us a call if you're interested in more information about the FIFO Bottle System and implementing it in your kitchen.

Top photo credit: pablo_photo via photopincc. Side photo: Fundametal Designs.