Many Menu Options vs. Few Menu Options

Your restaurant's menu is significant to your restaurant's overall success. Your menu's appearance, selection, and size all affects your business's overall demeanor. The food on your menu is a pricey investment and it’s imperative that it sells well, otherwise the restaurant has no success. Many restaurant owners try to create competitive menus by offering countless options but there are many benefits to a concise menu. Let's weigh the advantages and disadvantages of a lengthy restaurant menu compared to a menu with only a few options. When choosing the length of your menu it's important to consider price, your target audience, and customer satisfaction.
1. Watch Ingredient Costs Purchasing food in bulk saves money. Shorter, limited menus allow you to purchase more food in bulk compared to lengthier menus that require many more ingredients. Furthermore, you can invest in a few high quality products compared to many inexpensive foods by cutting down the list of purchases required to stock your kitchen. On the other hand, fewer choices typically result in fewer temptations from a customer's standpoint. If a customer knows a short menu well, they'll be less likely to spontaneously add an appetizer, dessert, or side. Lengthy menus on the other hand encourage customers to splurge, especially on easy up-charges like changing a baked potato to a loaded potato, adding a salad, or adding an alcoholic beverage. When it comes to menu length and pricing, it's important to consider the type of food you're selling and in turn, your target audience.
2. Consider Your Target Audience Your target audience is easily one of the most influential aspects of your restaurant's decision-making. Expensive, quality food may be great if you own an upscale restaurant, but if you're a quick, family friendly establishment you'll want to offer cheaper options that a family can afford and be happy with. Family restaurants require more options as you have more people to please. You want to create a menu that everyone can agree on. Customer happiness = restaurant success. Upscale or themed restaurants demand a more precise menu and tend to be "special event" type of restaurant, meaning it's busy for anniversaries, graduation parties, proms, or celebrations, but not necessarily a weeknight-dinner type of restaurant. 3. Add New Items Effectively Regardless of your restaurant's menu size, if you are attempting to add additional menu selections, consider having special menus specifically for those items, like a menu easel from Cal-Mil. This is perfect if it's just a drink option, dessert or appetizer that you're testing. It'll draw your customers attention as it will be on the table all night and demands attention. You'll quickly see if it's a menu item that is worth adding full time and is worth the cost of ingredients, or if few people try it, you know to keep it off the menu.
On the other hand, one way to have more menu options, but you don't want to offer them all the time, is to consider having seasonal menus. This tends to work better for more upscale restaurants that people are okay with ever-changing menu options. If you try this, use a menu that can easily be printed and replaced, like a Double-Fold Menu Cover that has plastic windows. These mean that you can print a new menu from a printer and pop out the old menu and put in the new one on your own. No extra printing cost, no binding costs, simple and easy. Happy, returning customers are how businesses succeed, especially restaurants. After all, the way to a person's heart is through their stomach. If your customers seem overwhelmed by your menu, consider cutting items or asking patrons to take a survey on menu size. If your customers appear bored by limited menu options consider expanding it or offering seasonal menus. Judge your menu on how your customer's see it. And when in doubt, simply ask.

Thanksgiving Must Haves!

Thanksgiving is on Thursday and that means Turkey. Turkey is the main entrée of many holiday meals, many chefs are starting to feel the pressure but Public Kitchen Supply is here to help! There are countless Turkey recipes to choose from but they all have a few things in common. Whether you're making a classic roast turkey or a unique, citrus glazed turkey you will need certain cookware staples. In today's blog Public Kitchen Supply will share the most necessary Turkey Day equipment you should have in your kitchen.
A food thermometer is a must when you cook meat, but it's especially important to use when you cook turkey. Monitoring your turkey's temperature is an important step in preventing foodborne diseases like salmonella and campylobacter. A food thermometer will protect you and your guests from a painful, sickly Thanksgiving weekend. Public Kitchen Supply recommends Taylor's Digital High-Temp Food Thermometer. This thermometer is easy to read and capable of measuring a wide range of temperatures. Use Taylor's Digital High-Temp Food Thermometer to measure food between -40°F to 500°F. Taylor's thermometer is NSF listed meaning it can be used in a commercial kitchen and pass inspection too. Public Kitchen Supply recommends cooking your turkey until it reaches 175°F to 180°F in the thigh. This is a perfect, ready to eat temperature.
Basting your turkey is one of the most important steps too. You can baste your turkey a few different ways. Two popular ways to baste your turkey is with a brush or with a baster. Consider using Update International's 1.5" Wood Pastry Brush and Update International's 10.5" Plastic Baster. Both of these basting tools are inexpensive and easy to use. The plastic baster is particularly helpful because you can easily slip it in between the slats of the roasting rack to add juice while it's cooking. Basting your turkey is a great way to create flavorful tender meat. We recommend basting your turkey every 30 minutes. Basting your turkey every half hour will keep your bird moist and it will allow you to carefully monitor your entrée's temperature.
One tool that's clearly important to use is a timer. Timers should be used when cooking turkeys and Thanksgiving side dishes. In a busy holiday kitchen it's easy to lose track of time. Use Update International's Hour/Min. Digital Timer to keep your Holiday meal in check. Try the Update International's Hour/Min. Digital Timer because it's easy to use. Use your timer to keep your food's temperature and basting times on point. Timing is one of the most important factors when it comes your holiday meal.
There are countless Thanksgiving recipes but they all require food safety, careful preparation and timing. The products mentioned in today's blog will help you host a flawless Turkey Day. For more Thanksgiving Day cookware, visit our website at publickitchensupply.com. Public Kitchen Supply is always happy to help you find the perfect products for your home or restaurant kitchen. As you enter the holiday season remember, with Public Kitchen Supply at your side you've got this! Take a deep breath, smile and enjoy your tasty creations. Public Kitchen Supply wishes you a happy Thanksgiving and thank you for supporting us at publickitchensupply.com.

Should You Accept Reservations?

Staying up-to-date on the latest restaurant tendencies and trends can be overwhelming. One of the latest trends, however caught our eye. Recently, it has become more common for restaurants to refuse to take reservations. For many customers this practice is frustrating and inconvenient but the reason behind the no reservation trend has an explanation. Let us explain the possible benefits and detriments of accepting reservations and why this trend seems to be growing across restaurants.
Reservations can be advantageous but it takes exact planning and timing. Customers clearly like the option of making reservations because it allows them to plan their evening accordingly. The customer is able to say "Ok, I have two hours to be here before I have to be at dinner, which then I can sit down, eat, and then get to this movie (for example) by this time." Not having a reservation often means a lengthy wait before you are even seated. Sometimes on a weekend you can get to a restaurant and wait another 45+ minutes before being seated, which then begins the process of waiting for your food. Preventing reservations means that a customer must say to themselves, "what time will I be hungry? I should arrive an hour before that." On the other hand, the biggest problem with accepting reservations is if the customer is late or misses their reservation completely, it can take money away from your restaurant. Protocol differs between restaurants, but most wait at least 5 minutes for reservations before moving on to the next person in line. Canceled reservations and overestimated reservations are a problem too. If a potential customer is waiting on a table but can’t be seated because too many reservations were taken, chances are, the restaurant will lose that customer.
While there are detriments to accepting reservations there are benefits too. Restaurants that accept reservations have better access to large groups, parties and even conventions. Restaurant owners know that big parties typically result in big checks. If a large group cannot schedule a reservation with your restaurant they’re likely going to take their business elsewhere. If a group is wanting to eat together, they know it can be an ordeal without a reservation. Be sure to clearly mark reserved tables with signs like our Reserved Sign from Update International so everyone in the staff is aware of the large party. Walk-in customers will be more accepting of a wait time if they see a table is reserved, rather than simply not being utilized. Another benefit of reservations is that they can give your business a more upscale demeanor. If someone is wanting to schedule a nice evening out, especially if they have plans following dinner, they will want reservations. So, now that you've determined that you will accept reservations, the question is: How do you offer reservations without losing money?
Restaurants are dependent on their customers to arrive on time for their reservations or they will lose business. You may not be able to make your customers be punctual but you have options. Some restaurants who offer reservations require a deposit for reservations. If your customer does not show up you will still make money. Another option is dropping reservations after a certain amount of time. For example, if patrons are more than fifteen minutes late you can move their table to the next guest. Some restaurant use call ahead seating as an alternative to reservations. Call ahead seating is when customers calls and adds their name to a wait list as they’re driving to the restaurant. This is great for small groups but does not work well for parties.
Another factor in accepting or refusing reservations is understanding your restaurant style and clientele. If you’re debating between reservations and no-reservations consider a few things: Is your restaurant casual or formal dining? If you own a formal dining restaurant you will likely want to accept reservations especially if you serve long, multi-course dinners. Casual menus don’t take long and tables typically rotate quickly.   Where is your business located? If your business is located on a busy street and you accept walk-ins, reservations may be unnecessary. On the other hand, if your restaurant is in a less frequented area reservations may be a great way to bring in business. What can patrons do while they wait? If your business has a comfortable lounge area or an excellent bar, you can go without reservations and recommend your customers wait at the bar. When customers have a way to occupy their time and enjoy themselves, they will be more patient with wait times; however if they're stuck standing at the door, constantly shifting side to side to let people pass, a long wait can increase walk-outs. On the contrary, if your business has limited seating, reservations are likely a good idea.While your customers wait, always allow them to have the option to look at a menu, at least then, they'll be able to order quickly and eat sooner.
At Public Kitchen Supply we work to stay current in the restaurant industry. To make sure your restaurant stays up to date and has all the products it needs to handle restaurant reservations, visit our website at PublicKitchenSupply.com. Or, if you would like to speak to a sales representative directly you can call us at 1-800-458-1716, we'd be happy to help.

How to Make a Stir-Fry Dish

Buwei Yang Chao first coined the term stir-fry in her book How to Cook and Eat in Chinese. First published in 1945, many culinary historians consider it the first book to present traditional Chinese recipes to an American audience. Over the years stir-fry has become a common entree gracing dinner tables everywhere. Stir-fry is a great way to incorporate fresh vegetables and lean meat into a delicious meal. In today’s blog Public Kitchen Supply will explain how quick and easy a stir-fry meal can be with the right kitchen smallwares.
One of the most common stir-fry tools is a wok. A wok is a wide, rounded pan that originated in Guangdong Province in China. A wok’s curved, sloping sides allows for more food to cook evenly. You can shift food around in a this pan by cooking some food on the more direct heat and others on the side farther away from the burner. We recommend Adcraft’s Induction Ready Wok with Cover. This wok is made with an aluminum core to maximize even heat distribution. The Adcraft wok has a magnetic bottom so it can be used on an induction cooker. To make stir-fry, woks should be placed over medium-high heat. Once your pan is hot, 1 tablespoon of peanut oil should be added to the wok until the oil simmers.
Before you add your stir-fry spices and ingredients, you should considering measuring them to ensure no one ingredient overpowers another, unless you want it to. Use Update International’s 4-Piece Measuring Spoon Set for your seasonings. Stir-fry is a versatile rice dish that can use a large variety of spices and sauces. Some of the most common, popular stir-fry seasonings are garlic, soy sauce, peanut sauce, crushed red pepper and ginger. The key to delicious stir-fry is knowing the impact of each flavor. Each seasoning needs to be correctly measured. Same goes for meats and vegetables. For a yield of four, we recommend using 12 ounces of lean meat and four cups of vegetables. Use Cambro’s 1 Cup Clear Measuring Cup for precise measurements for your meats and veggies. Stir-fry is a great way to use leftover ingredients. Most meats and vegetables work well in a stir-fry, especially with the right seasoning. Consider using chunks of chicken, chunks of beef, or pieces of seafood. If you’re looking for a quick weeknight dinner use a bag of frozen stir-fry vegetables and chicken breasts and mix with white rice.
Once you have measured your ingredients and added them to the wok you will need a wooden spoon or a heatproof silicone spatula. Rubbermaid’s 16.5” White Spatula Spoon is a great way to stir and handle all of your ingredients without damaging the wok. You should continually stir your meat, vegetables, and rice until they are crisp, hot and tender. Be careful not to stir-fry too many vegetables at once or they’ll lose their crunch, becoming soft and mushy. Most stir-fry recipes take about 40 minutes between food prep and cooking.
Serve your stir-fry dish with Update International’s 12” Black Serving Spoon. This serving spoon is made out of nylon making it heat resistant up to 410°F. Its long handle will provide plenty of space between your hand and the stove. Use colorful plates like Tablecraft’s Orange Frostone Serving Bowl to present your stir-fry dish to your family or guests. The Orange Frostone Serving Bowl is temperature resistant up to 212°F. It will do an excellent job of containing your favorite crispy vegetables and meats in their exotic sauce. Let Public Kitchen Supply supply your kitchen with the kitchen smallwares you need to feed your family. Stir-fry is a quick way to make a hot, fresh meal. There are endless stir-fry combinations that are just waiting to be explored. Spice up your weekday with is easy, healthy delicious dish.

Merril D. Smith (9 January 2013). History of American Cooking. ABC-CLIO. p. 65. ISBN 978-0-313-38712-8.

The Big Push to Include Calorie Count on Menus: Good or Bad?

According to the Huffington Post, in 2010 the U.S. Government required chain restaurants and other food establishments to label their menus with a calorie count. This decision was extremely controversial in the restaurant world. Some businesses appreciated the law seeing it as a step to greater food consciousness and health awareness. Yet, others in the food industry argued the practicality of a calorie count menus. In today’s blog Public Kitchen Supply will discuss the benefits and detriments of this new FDA requirement.
One negative of calorie count menus is that they can be extremely difficult to create. Creating an accurate calorie count menu requires exact precise measurements every time. While products like Fundamnetal Design’s Portion Pal and Cambro measuring cups can reduce this burden it can still be difficult to meet exact calorie expectations. This is especially true in restaurants that have greater recipe flexibility. If you’re restaurant is required to have calorie count menus, Public Kitchen Supply suggests investing in quality measuring cups and utensils. Purchasing the proper portion control tools will help you meet menu requirements every time.
While a calorie count menu requires more work, one benefit is uniform cooking. If you’re restaurant strives for consistent recipes, a calorie count menu may prove useful. Many food establishments, especially chains, want their customers to have a consistent product. Many customers expect the same taste every time when they go to a restaurant. The best way to achieve this is through exact recipes. A calorie count menu will motivate employees to use the proper measuring utensils. Calorie count menus make it easier to manage what ingredients are being used and how much. This is a fantastic benefit when it comes to restaurant inventory and food cost. Following a calorie count menu assists in restaurant organization.
One obvious detriment of calorie count menus is that it may cause people to order less. While a customer may know a food’s unhealthy for them they may proceed to order it if they don’t know the exact calories. When all customers see is a tasty menu description it’s easier to ignore the food’s calories. Calorie count menus eliminate this veil clearly displaying menu items nutritional value. While this may deter some customers from ordering as much food as they normally would, some customer’s may not care either way. If you see a substantial drop in food orders considering creating “half portions”. “Half portions” are a great way to meet health conscious customers in the middle.
Another benefit of calorie count menus is menu transparency and restaurant honesty. Many customers will appreciate truthful menus. Some customers, especially those dieting, may choose calorie count restaurants over another because of their menu. At Public Kitchen Supply, we think product honesty is a part of business integrity. Consider offering a low calorie menu for your health conscious customers.
Public Kitchen Supply work's hard to stay up to date on the latest restaurants trends and regulations. As the U.S. government and FDA push for greater food awareness it’s important the Food Industry does the same. At Public Kitchen Supply we carry a variety of products that will assist you in building a calorie count menu. To view the products mentioned in today’s blog and other fantastic product visit our website at publickitchensupply.com.

Jalonick, Mary C. "Menu Labeling Law: Calorie Counts Are a 'Thorny' Issue, FDA Head Says." Huffignton Post 12 Mar. 2013: n. pag. Huffingtonpost.com. Web. 25 Aug. 2014. .

APW Wyott Plate Dispensers 101

When you run a public eating establishment you have to consider how you want to offer plates to your guests. You have to consider the appearance of it as well as the usefulness and the hygiene aspects. Having a stack of plates that your employees constantly refill may be the cheapest way to present plates; however, you have to consider all the labor that goes in to that. Someone has to load them and unload them from the dishwasher, possibly dry them, then take them over, set them down, watch the level and repeat as necessary. This process would be a full time job during a busy dinner service. And since you can't stack plates too high, could potentially cause a run-out of plates.
All of these are things to consider if you want a manual plate dispensing system. Otherwise, a busy restaurant or catering company should look into more of an automatic plate dispensing system. APW Wyott is a great manufacturer to turn to for this dilemma. They offer many different options for plate dispensing. You just have to determine what style best fits your needs. There are drop-in and mobile options, heated and unheated options, shielded and unshielded and enclosed options.
Drop-in vs Mobile Drop-in plate dispensers are what you would assume they are. They are the type that you will build into a countertop or buffet line. All you should see of them is the black plate guides that manage to keep the plates in place as they're being held and dispensed. These are best to purchase when first building or remodeling your restaurant. Once in, they're essentially permanent unless you perform construction. Built-in styles are more for restaurants that know their layout and don't expect it to change for a while. A mobile plate dispenser, on the other hand, is ideal for the ever-changing food service place. It gives you the ability to move the plate dispenser around to wherever you need it. More of a cart, it allows it to be wheeled around a room. These are ideal for caterers who constantly need to change the set-up based on their clients' wishes. While it can be used in a restaurant, typically they are not. The fact that it is on wheels can be a liability and look out of place in an otherwise stationary and built-in setting. One great benefit of a mobile dispenser over a built-in dispenser is that when it needs to be refilled, it can be carted over to the dishwasher and filled there. A drop-in kind, on the other hand, requires someone to either carry a small stack at a time or enlist the use a utility cart to transport the plates from the dishwasher. There's a time and place for both styles.
Heated vs Unheated Choosing between a heated or an unheated plate dispenser is really a thing of taste. We've all been to a buffet line where you grab a plate and it's still wet from the dishwasher. You have the choice to either set it down and try a different plate or just ignore it and keep going down the line. A heated plate dispenser helps to prevent this from happening to your customers. The heated elements will ensure your customers get plates that are dry. The warmth of the plate helps also to keep their food warm while they're eating, which is especially helpful if your restaurant is a family-style restaurant filled with talking customers. Customers want to be able to carry on a conversation and not worry about their food getting cold. While heated plates are one of the most popular styles, they do tend to cost more, but customers notice the difference. Unheated dispensers on the other hand, do have a very important place in a restaurant as well. You should consider the placement of where a heated dispensers along a buffet line is not wanted. The last place you want to put a heated dispenser is next to a salad bar. For these plates, you probably want an unheated plate dispenser. No one wants a hot plate for a cold salad or fruit. By the time a person has finished preparing their salad, the lettuce will start wilting, guaranteeing a ruined meal. So make sure you consider what will be placed on the plates before shelling out extra money for a heated element.
Shielded vs Unshielded vs Enclosed When you're considering which type of plate dispenser you need, you also need to consider how open your plates can be to the elements. Some versions of plate dispensers from APW Wyott come as shielded plate dispensers and others you can get as unshielded. Which you purchase depends on where you will be placing them. You won't want to put an unshielded dispenser out in the middle of a busy room. Dirt particles among many other things can have easy access to the plates causing them to become dirty and unsanitary. Also, nothing will protect the plates from having a beverage or other food spilt on them causing a possible food allergy to occur. An unsuspecting customer with a high-level peanut allergy can grab a plate that had peanut butter spilt on it and end up in the emergency room. You don't want to have that happen when you could simply purchase an enclosed or shielded dispenser. A time when unshielded dispensers are great is when they're built-in to a counter or part of the drop-in collection. This means that the counter is already its protection from the elements and having the extra material to enclose it or shield it ends up being an added and unnecessary cost.
With all of the options that APW Wyott offers, knowing the diameter of the plates you plan to be dispensing is an important guideline. There are a few "adjustube" options, that are adjustable between a set of plate diameters. Look to these as your solution if you are a caterer who uses two plate sizes and are able to change them between dinner and dessert. Either way, you have a lot of options when you begin your search for the perfect plate dispenser. Choose wisely, and shop the different styles. Make sure what you purchase is appropriate for your needs. Browse our wide selection right here: www.PublicKitchenSupply.com/PlateDispensers

The Tools for a Perfect Catered Brunch

Regardless of the season, there is always large social events. Caterers are always busy with graduation parties, weddings, and other parties. Nothing pairs better with special events than a delicious brunch. At Public Kitchen Supply we have a large selection of products that will help you create the perfect catered brunch for any type of gathering you may be catering or hosting. We will be highlighting some of our favorite brunch and breakfast tools that should be in every caterer’s collection.
Omelet stations are always a hit and should be included in a catered brunch set up. People love customizing their own breakfast and watching it being made in front of their eyes To create an omelet station you will need tools like mixing bowls, measuring cups and whisks. Stainless steel mixing bowls are perfect for omelet stations. Crack your eggs and mixing them up to make them fluffy. They are easy to clean and have a sleek, professional appearance. American Metalcraft’s 2 Quart Stainless Steel Mixing Bowl is heavy duty and perfect for a task like this. The stainless steel composition will not break or scratch easily even when using other utensils within it. Of course, you’ll need a whisk with your mixing bowl. Browne Foodservice’s 12” Stainless Steel Deluxe French Whisk matches American Metalcraft’s Mixing Bowl well, complementing the stainless steel. When setting up an omelet station don’t forget to buy measuring cups. Cambro’s Clear 1 Pint Measuring Cup has metric and standard measurements along the sides for precise measuring. Complete your made-to-order omelet station with food pans. Cambro’s 1/9 size pans are great for holding fresh toppings on display for your customers. Food pans neatly display fresh ingredients while keeping them at a fresh, safe temperature.
Bread is a must at a catered brunch. Customers expect to have bagels, english muffins, and toast along with a variety of other breads. We recommend purchasing the APW Wyott’s 13” Wide Radiant Conveyor Toaster. This toaster will quickly toast bread as it allows two slices of toast to pass at one time in less than 30 seconds. The 13” Wide Radiant Conveyor Toaster has variable speed and temperature control. APW Wyott’s toaster is ideal for serving ten people or more, making it perfect for a catered brunch tool. Have a member of the staff ready to toast your guests' bread at a moments notice. It prevents burns from improper use as well as speeds up the toasting process from a traditional toaster.
Breakfast isn't completed without scrambled eggs, breakfast potatoes and meats. Rely on chafing dishes to keep your meats, hash-browns,  and other brunch favorites warm. Update International’s EZ Stor Folding Chafer is lightweight and travels well because of its foldability. Its stainless steel design is sure to match the rest of your catering equipment providing a professional appearance. Be sure to purchase a chafing dish heater to keep the chafer and food warm for extended periods. Adcraft’s Electric Chafer Heater is a great pairing. The Electric Chafer Heater will evenly distribute heat throughout the entire chafing dish ensuring all of the food within the dish is kept at the proper temperature. Proper temperature is extremely important when catering, make sure your chafing dish and chafing heater are up to code before setting up.
While breakfast foods are expected at a brunch some light lunch foods are too. That's what makes it brunch. Sandwiches and soups are great brunch foods. Consider grilling sandwiches and making paninis, grilled cheese, or other warm sandwiches for your perfect catered lunch. Equipex’s Majestic Panini Grill is a great choice for toasted sandwiches. This Panini Grill is easy to clean and easily controlled. Remember to provide a spatula with your panini grill for your customers to safely and hygenically remove their sandwiches when they are perfectly toasted. To pair a tomato soup with a grilled cheese, invest in an APW Wyott Soup Kettle. Soup kettles make it easy for customers to serve themselves. It’s important to remember simple serving utensils when purchasing pricier items like soup kettles and panini grills.
For salad and dessert bars you can rely on Table Top Food Bars. Cambro supplies an excellent Table Top Food Bar that works well for salad and salad toppings. It is NSF listed and can hold a maximum of three full size pans or a smaller pan configuration. It is made from lightweight polyethylene that will help keep food cool when filled with ice. If you want to make desserts or fruits more personal, consider serving them in Tablecraft’s stylish, Orange Frostone Serving Bowl. The Frostone Serving Bowl is an elegant square ribbed shape, painted orange with a glossy finish. Cambro’s Table Top Food Bar and Tablecraft’s Orange Frostone Serving Bowl work well with many other dishes too. You will find many uses for these versatile products along your catered brunch buffet line.
Finish you scrumptious brunch with a piping hot cup of coffee or tea. Buy Adcraft’s Hot Water Dispenser to dispense hot water immediately. Adcraft’s Hot Water Dispenser is great for setting up with tea bags and hot chocolate mixes. At Public Kitchen Supply you can find manufacturers like Keurig®. In our Keurig® Coffee and Tea category you will find countless Keurig® brewing systems and delicious drink blends to keep your customers refreshed. You will find brands like Green Mountain Coffee®, Starbucks®, Caribou Coffee® and many others. These beverages will allow your customers to have a wide variety of drinks to choose from rather than the standard milk, orange juice, and coffee.
If you’re planning to open a breakfast themed restaurant or want the perfect catered brunch, we have the tools you need. At Public Kitchen Supply we are happy to help. Call us at 1-800-458-1716 to start planning your perfect brunch or visit our website at www.PublicKitchenSupply.com/.

Bestsellers for June

At Public Kitchen Supply we track our manufacturers' and products' success each month. We are continually impressed with our customer’s brand and product loyalty so sometimes we enjoy sharing the items that seem to make our customer's the happiest. These products come from a variety of categories and range in price making it understandable that its simply product quality, durability, versatility and ease of use for why these products succeed and our customers continue to purchase. Dive in with Public Kitchen Supply and discover what products are selling fast and learn why, if you haven't used these products first-hand already.
Starting off our June bestsellers is the Blentdtec’s Two Quart FourSide Jar with Hard Lid. What makes the Blendtec Two Quart FourSide Jar so popular is the versatility of the container. It can be used on most of the Blendtec commercial blenders without a hiccup. The Two Quart FourSide Jar is perfect for anyone who loves a good smoothie or frozen blended drink. The FourSide jar is clearly marked in cups and ounces along the exterior for exact measurements keeping your drinks or sauces consistent, a necessary quality at a bar or restaurant. This style jar comes with a firm, hard, non-venting lid creating a perfect seal preventing a potential disaster. Consider Blendtec and their Two Quart FourSide Jar if you blend any drinks or sauces throughout the week. Blendtec has a loyal following due to their high-quality commercial and residential blending options.
The next bestseller is a commercial kitchen staple -  Prep-Pal labels. ITD’s 1 inch Square Prep-Pal Labels are great for food prep and food storage in either a home kitchen or a commercial kitchen. Food labels are a commercial kitchen must however. They keep your kitchen safe and organized, preventing spoiled food from being served and cross-contamination from occurring. ITD’s 1 inch Square Prep-Pal Labels come in a 750-count. Each label is one square inch, an ideal size for containers giving you the space you need to include a prep date or expiration date, and any allergen notices. ITD’s Prep-Pal Labels will stay on during use but easily come off in the wash without leaving behind a sticky residue. Restaurant needs food labels so you might as well buy the best.
Next on our list is no surprise - the Keurig Bolt Commercial Brewing System. Shipping out July 15th, people have been preordering the Keurig Bolt. This commercial brewing system works the same as a traditional Keurig single-pod coffee maker except for one main difference, the Bolt brews 64 ounce pots of coffee rather than individual cups. The Keurig Bolt is ideal for any large group. Now, you can serve fresh gourmet coffee in your restaurant or office. The Keurig Bolt brews an entire pot of coffee in as little as 2 minutes. On Public Kitchen Supply you can choose from delicious coffee brands like Tully’s Coffee, Green Mountain and The Original Donut Shop to use with the Keurig Bolt. Start your morning the right way with the help of Keurig’s Bolt Commercial Brewing system.
It’s no wonder a Vitamix product has made it on our bestselling list. Anyone who’s ever bought a product from Vitamix knows of its impeccable quality. The 48 oz/ 64 oz. Ice Blade Assembly is designed to work with 48 ounce and 64 ounce blender jars for the Touch and Go Blending Stations from Vitamix. These blade assemblies are an item that should be replaced every so often to ensure that your commercial Vitamix blender is always in perfect working condition. The sharper the blade, the faster and more consistent your blended treats will turn out. With the help of Vitamix’s 48 oz/ 64 oz Ice Blade Assembly you will be able to power through ice, chunky fruit and leafy greens without leaving chunks. Make your blender stronger and better with the help of Vitamix’s 48 oz/ 64 oz. Blade Assembly.
And finally, Rubbermaid’s Auto Faucet Valve Control Module is rounding out our bestsellers for the month of June. The Auto Faucet Valve Control Module allows you to use an Auto Faucet with Surround Sensor Technology in your restroom of choice. This product promises to save you money by including the best sensing technology available. It will turn on when your customer places their hand in front of the sensor and turn off when they move. With the elimination of sticking solenoid valves and decrease water conception, Rubbermaid’s Auto Faucet Valve Control Module is an economic and environmental purchase. Those that have a touchless restroom know how important a working Auto Faucet is to saving money.
June may be over, but these products sold well and continue to sell well for great reasons. Get your hands on these best sellers and see what you are missing! Visit our website at PublicKitchenSupply.com to see more fantastic items designed to improve your commercial kitchen. At Public Kitchen Supply we work with the best so you can be the best.

Getting Your Restaurant Summer Ready

Summer is here which means warm weather and more time in the sun! As a restaurant owner or manager, it’s important that you note that guests will want to take advantage of the warm weather. The second that sun starts shining and the temperature is warm enough, you need to be prepared to seat guests on your restaurant patio. Like any deck, after a long winter your deck will need to be cleaned, decorated, and well-stocked to thrive all summer. A bit of deck and restaurant maintenance will help keep your patio be a popular, healthy and safe place to dine. In today’s blog Public Kitchen Supply will go over the steps you need to take for a beautiful restaurant patio or deck.
Before you even consider seating guests outside, assess the cleanliness of your deck or patio. If you restaurant has a deck, be sure to check for cracks or structural timbers. Sometimes, after a snowy winter, decks will develop cracks that will make it structurally unsound. Consider having a professional come in and inspect it to make absolute certain its safe. Another important step for patios and decks is to check for left behind nails, screws and other debris that can cause a customer to trip. Also be sure your outdoor areas are clear of any trash. After you have checked your deck or patios sturdiness and general tidiness you’ll want to clean it. Depending on it's level of uncleanliness, you may need to choose between powerwashing and using a concrete cleaner. Chemco’s Concrete Cleaner is a great chemical for concrete patios. It is excellent at removing tough, ugly stains that could have occurred over the long winter. To use Chemco’s Concrete Cleaner, just pour, scrub and rinse clean. Your deck will quickly go from grungy and filthy to that clean gray look of a freshly cleaned concrete patio that is ready for your customers.
Next, play up your patio. Small, inexpensive decorations can easily create a summer theme. Think of tiny ways your restaurant can embody the warm summer weather. Update International's Cocktail Parasols are a quick way to add some summer flair. These tropical cocktail parasols are perfect for an outdoor drink station or bar area. Customers appreciate tiny decorative touches like cocktail umbrellas in their drinks. They make a person feel like they're in the tropics, even if they're far from it. Find ways to incorporate other summer decorative items like bamboo skewers, like Update International’s 12” Bamboo Skewers, into summer recipes. Something about fresh veggies, delicious meats and sweet fruit brought together with a bamboo skewer, defines summer cuisine. Tropical decorations are a great way to set a fun, summertime mood and when mixed with the heat of summer, elevate any meal.
Non-breakable dishware is one of those overlooked detail that can drastically change a restaurant's feel. If broken, glass can be very difficult to pick up. Depending on the flooring, it may be hard to see the pieces or may get stuck in cracks. Broken glass not only exposes food to cross contamination, it can result in customer and employee cuts. Summertime means customers tend to wear more open-toed shoes and have more skin exposed. Dropping a glass plate or glass drinkware could mean disaster. To ensure your patio and deck areas stay safe, use durable, unbreakable dishware. We recommend Tablecraft’s Black Classic Oval Food Basket. This food basket is made out of polyethylene, it will not break or shatter when dropped. Food baskets are a great way to present food in casual dining environments. Tablecraft’s Black Classic Oval Food Basket is lightweight and is the perfect way to deliver foods like hamburger and fries.
Summer is an excellent time to take advantage of additional, outdoor seating. People enjoy relaxing out on a nice patio with the warmth surrounding them. Opening up your restaurant's patio can be an instant boost in sales if done right. Make sure your restaurant deck or patio is summer ready with these summer tips and tricks from Public Kitchen Supply. To view the products and manufacturers mentioned in today’s blog visit our website at PublicKitchenSupply.com.

The Keurig Bolt: a One-of-a-Kind Coffee Maker

Keurig is known for their innovative technology. Specializing in their one-cup pod technology, in just a few years, they have revolutionized coffee-making. Starting in approximately 1993 with their first single-cup brewing system that was placed in offices, Keurig has, over time, become a household name that brings happiness to coffee and tea drinkers worldwide.

Now they're turning their attention on their newest innovation, turning the single-cup coffeemaker into the single-pot coffeemaker. You may be questioning what makes this any different than a traditional coffeemaker. A traditional coffeemaker makes a pot at a time, what's so special about the Keurig's version? The Keurig Bolt, their version of a single-pot coffeemaker, is the easy-to-clean, perfect portioned coffeemaker perfect for office use.

If you work in an office, you know that every few pots of coffee there's that one that was too strong or not strong enough due to a person filling the grounds incorrectly. Using the Keurig Bolt prevents this from happening. Every pot of coffee is the perfect strength due to pre-portioned pods. Like the Keurig K-Cups, the Bolt Pack seals in the perfect flavor, every pot.

Anyone who drinks from the Bolt will instantly notice how fresh each pot of coffee tastes. Freshness is packed into to every Bolt pack, unlike typical grounds that start losing their flavor the instant you open the canister or bag. Unless you brew from whole beans every day, you never get that fresh taste like you do from a Keurig Bolt.

Currently available in a few flavors from Green Mountain Coffee, The Original Donut Shop, Timothy's World Coffee, Van Houtte coffees and Tully's, the Keurig Bolt Packs are perfect for offices who love traditional coffees. They are also ideal for those companies that pride themselves on being a "green" company. Due to the packaging of the packs, they are made from polypropylene/#5 plastic, which means they are recyclable. Keurig even offers a mail-back recycling option for areas where there is no recycling available.

In addition to coffee quality and environmentally-friendly design, another benefit you'll appreciate of a Keurig Bolt over the traditional coffee pot is the lack of cleanup. The Bolt Pack keeps the cleanup at a minimum, requiring the only item to be cleaned is the carafe.

Additional Keurig Blolt features are as follows: -

• Brews 64 oz. pot of coffee in two minutes
• Maintains temperature up to two hours within the carafe
• Touchscreen allows language programming (English, French, Spanish) and temperature control (187°F - 197°F)
• UL approved for commercial use as well as NSF certified for foodservice environments

The best thing about a Bolt is that it’s truly versatile. The Keurig Bolt doesn’t have to be placed within an office setting. It can be placed in a restaurant or diner that serves coffee all day long. You can invest in an additional thermal carafe and have two pots brewed at all times. With only a two-minute wait time no one will have to wait long if you’re out of their favorite flavor. Two minutes versus the traditional coffee pot’s four minute brew time, can make a large difference when a customer is rushing to work in the morning. Your customers will love it when you invest in a Keurig Bolt Commercial Brewing System.

With all these features, it’s no wonder that Keuirg has the brand status that it does. It takes what consumers want most and delivers to them. The Keurig Bolt does what no other coffee maker does. It takes the work out of making coffee. It's no longer a chore to make coffee for the office or for customers. It's simply the press of a button. The Keurig Bolt will be available July 15th, right here at PublicKitchenSupply.com

Tips and Tricks for using Salt and Pepper Mills

The biggest difference between salt and pepper mills and salt and pepper shakers is a grinding mechanism. Pepper mills and salt mills have a grinding mechanism that allows the user to grind fresh pepper and sea salt over food for seasoning. Pepper mills and salt mills are seen as beneficial because they typical produce more flavor when compared to salt and pepper shakers that have pre-ground spices. Some people may choose to use a traditional salt and pepper shakers for a number of reasons. Mills primarily are often associated with problems throughout their lifetime, however, most of these common problems are easily solved without needing to replace the mill. Public Kitchen Supply supplies Chef Specialties Salt and Pepper Mills and Shakers, the leader in pepper mills and salt mills. While working with this manufacturer, Chef Specialties shared with Public Kitchen Supply the three most common pepper mill and salt mill issues they hear and the tips for easy fixes.

One problem salt and pepper mills seem to face is the grinding process itself and that it "doesn't work." Ironically, this is one of the biggest advantages of pepper and salt mills but the also the most misunderstood. First, remember that the mill's body should always be turned clockwise and not back and forth or counter clockwise. The body itself can be turned both directions (counter and clockwise), but when grinding, it should ONLY be turned clockwise for the longest life and the best performance. For a fine grind, turn the top metal mechanism to the right or to the left for a coarse grind.

How to Use a Commercial Crepe Maker

While France is known for their delicious crepes, they have become increasingly popular in the United States. Many restaurants have created menus dedicated to this tasty food. Crepes are a great way to expand your restaurant menu as they're not just for dessert anymore. In order to make these thin, scrumptious delicacies, we'll walk you through using an Equipex Discus Crepe Maker, one of our great products. We also want to share some delicious recipes we've found on the web that will get you started and will be sure to impress.
The Equipex Discus Crepe Maker is designed for professional, commercial crepe-making. The Equipex Discus Crepe Maker is simple to use thanks to its basic design. It appears like a flat single electric burner, which is essentially is; however it's much more than that. Once you've got your Discus Crepe Maker set up where you wish to use it, you'll first start by spraying the Discus with a non-stick baking spray. Next, preheat the Discus for approximately 10 to 20 minutes by selecting the appropriate temperature. To do this you'll rotate the thermostat knob clockwise. Most recipes recommend the Discus cook at 450°F but it can be controlled up to 570°F. Once it's fully preheated you'll want to slowly pour your crepe batter onto the black surface of the Discus. Use the Equipex Discus Batter Spreader that comes with the machine to evenly spread and shape your crepe in a perfectly round circle.
When you have a smooth circular crepe formed flip it after 30 seconds to 1 minute, this is the optimal amount of temperature to heat your batter to a light and airy consistency. The batter will typically have small air holes when it’s ready to be flipped. At this point it's about halfway through the baking process and should be flipped to continue baking evenly. After flipping, quickly add all of your delicious ingredients. Leave this to cook for an additional 30 seconds, fold in half and your crepe is now cooked. Finish your crepe off with toppings to create an amazing presentation. If you're lost on ideas for fillings, we recommend simple, classic ingredients like raspberries and cream. Strawberry and Nutella crepes are another simple but delicious recipe that is really making a name for itself on dessert menus. If you’re looking for a savory crepe that could perform as an entree though, try a creamy mushroom crepe filling, perfect for lunch or dinner menu. Pair this with a decadent salad and you've got a great meal. There are endless crepe recipes that you can explore and recreate with the Equipex Discus Crepe Maker.
After you have finished making your crepes it’s critical that you clean the Equipex Discus Crepe Maker. Regularly cleaning your Discus Crepe maker keeps it hygienic and in proper working condition. To clean your crepe maker first let it cool. Wiping it with water too early could cause it to scorch or burn. Use a damp cloth with mild soap to clean the stainless steel housing plate. You can use a sponge like Scotch Brite’s Power Scrub Sponge to remove any carbon deposits from the crepe plate, just make sure you use only the non-abrasive side on the burner itself. Water should not enter the ventilation hole around the unit as this can cause damage to the Equipex Discus Crepe Maker. If you make many crepes throughout the day you'll also want to be sure you perform a thorough cleaning on the crepe maker at the end of each day.
Introducing crepes to your restaurant’s menu is a great way to bring in new customers, especially with a dessert that is very on-trend at the moment. The Equipex Discus Crepe Maker is commercial quality meaning it's meant to be long lasting and a worth-while investment.. It’s perfect for a commercial kitchen. We encourage you to embrace this tantalizing French delicacy. To view the products mentioned in today’s blog or our wide assortment that will further help your restaurant succeed, visit our website at PublicKitchenSupply.com

The Importance of Meal Uniformity

In the kitchen, meal uniformity is key. Meal uniformity ensures when food is prepared, each plate is the same size and taste each time. Meal uniformity is extremely important for two main reasons: food cost and customer satisfaction. Understanding the importance of meal uniformity and how to achieve consistent, identical meals is a key in restaurant success. It can honestly make or break a restaurant.
Meal uniformity effects food costs. Restaurant owners must determine an exact amount of food for each dish. Failure to have meticulous, precise measurements may result in incorrect recipes and inflated food costs. When chefs are over-generous in their servings it results in wasted food, taking money away from the restaurant. In a recent study, “76% of chefs thought that they served "regular" portions, the actual portions of steak and pasta they reported serving were 2 to 4 times larger than serving sizes recommended by the U.S government.” It’s important that chefs aim for healthy, proportionate, consistent servings.
Another detriment of inconsistent portion size is unhappy customers. Customers will rarely notice if they are receiving an abundant amount of food but they will notice if it’s significantly less or if the food tastes significantly different. Recipes should be the same each and every time, this means both the portion size as well as the flavoring. Often chefs "wing-it" while they're cooking, causing significant changes to the way food tastes whenever a customer comes in. When you visit a restaurant, you expect a dish to taste the same. When customers return to a restaurant, especially for a specific meal, they expect their meal to be unchanged. Maintaining restaurant uniformity requires a well trained staff and simple kitchen tools that they can learn quickly.
Teach your kitchen staff to always use the correct utensils when making and serving food. Ingredients should be measured using a portion scale, like Edlund’s 10 lbs Digital Portion Scale to ensure the same amount is in each portion. This includes spices, meats, toppings and more, it all should be weighed. We suggest Edlund’s scale because it contains a removable stainless steel platform and large LCD read-out. This scale can measure up to 10 lbs of ingredients and is very easy to use. The Edlund Scale features a button to convert between ounces and grams, if that is a needed feature. A scale and measuring is something that is a must for meal uniformity. In a restaurant kitchen the words "pinch" or "dash" shouldn't be heard, but instead precise measurements.
For liquid ingredients measuring cups are the proper item in the kitchen. There are many different choices when it comes to measuring cups, here, we suggest Cambro’s 1 Quart Clear Measuring Cup. Cambro color coded this cup in blue and red. Molded-in graduations are printed in blue for metric measurements while the opposite side features red for standard American measurements. The cup is transparent making it very easy to see its contents and has a easy to pour lip making sure you pour the entire contents exactly where you need it. The Cambro 1 quart Measuring Cup is dishwasher safe and NSF approved. Using a measuring tool that does not pour well or easily can cause part of the ingredient to splash about or miss the intended dish, further preventing meal uniformity.
For consistent sauce servings, rely on a portioning system such as the Portion Pal system. This innovative Portion Pal system has a large assortment of products that help with sauce and condiment portion control. Sauce and condiments dramatically affect how a meal will taste. Use along a make line to ensure your employees are portioning out sauces equally so that one customer does not receive double portions without paying accordingly. Consider investing in the 24 oz. FIFO Portion Pal Kit. It includes four fixed portion control rings that allow you to determine the serving of each sauce. Choose between 1/4 oz., 1/3 oz., 1/2 oz., and 1 oz. The Portion Pal is extremely helpful for any kitchen that relies on sauces, dressings or condiments in their meals. This simple tool will ensure your meals, in terms of condiments, are consistent.
At Public Kitchen Supply we work hard to provide our customers with products and advice that will improve their restaurant. Meal uniformity is extremely important in the kitchen. It effects the money a restaurant spends and a customer’s experience. Monitor expenses and improve customer loyalty by practicing meal portion control and meal uniformity. For more products like the ones mentioned in today’s blog visit our website at PublicKitchenSupply.com.

Condrasky, M., et al. "Chefs' Opinions of Restaurant Portion Sizes." Obesity (Silver Spring) 15.8 (2007): 2086-94. Print.