In our previous post, we discussed the types of cookware that are vital for a well-stocked commercial kitchen. These include high-quality fry pans, stock pots, sauce pans, skillets, and roasting pans. Other pieces of specialized cookware are nice to have on hand, as well – such as a wok and a paella pan – but we covered the basics to ensure that your kitchen gets off to a good start.
While restaurateurs are frequently advised to aim their marketing campaigns and sales pitches at millennials, they may be missing their biggest target audience if they do. The economy is always shifting, and the preferential customer and the demographic that can make or break a restaurant’s reputation and success changes along with the times.
The restaurant business is exciting and fulfilling at best, and volatile and stressful at its worse. Juggling menu offerings, maintenance, budgets, and staff is a job for a wizard – and that’s when things go smoothly. When things go awry and a situation gets out of hand, a restaurant owner has to reach deep in his or her bag of tricks to come up with answers.
As we discussed in a previous post, refrigeration units will be one of the most important purchases you make when you set up your commercial kitchen. In this post, we’ll talk about two other useful types of refrigerators found in many commercial kitchens: the refrigerated prep table and the refrigerated chef base.
A key requirement for food preparation, in general, and restaurants in particular, is to adhere to food-handling procedures that ensure that food is safe to eat. Proper food hygiene prevents germs, which can cause food-borne illnesses, from contaminating food. Whereas health inspectors will visit your restaurant from time to time to inspect it for compliance with legal health and safety requirements, it is up to you to provide the proper food safety products and training to help your staff promote food safety in your restaurant.
Cookware is essential equipment in every commercial kitchen. Whether you’re making soup or a stew, pan-searing chicken or stir frying noodles, choosing the right cookware will make a significant difference in the quality of your food and the efficiency of your kitchen. There are a multitude of options available to the executive chef and head cook, and we’re here to explain the advantages and disadvantages of each type of cookware to help you move forward with your purchases.
When you own or manage a restaurant, not only do you have to pay attention to your guests’ experience – the food, ambiance, presentation, etc. – but you must always keep the health and safety of your employees in mind, as well. As a business owner, the safety of those you employ – from kitchen workers and cooks, to front-of-the-house waiters and bartenders– should always be a top priority, and you must ensure that you have the right equipment on hand to keep your staff safe and sound.
When launching a new business, caterers must consider all aspects of setting up a commercial kitchen. Whether you are working out of a home kitchen or a modestly sized rented space, some pieces of equipment cannot be overlooked, and chief among them are refrigeration units.
When you’re opening a new restaurant, every element matters. The food, the décor, the furnishings, and the staff all tell the story of your brand and your mission. Included in these all-important elements is the dinnerware, which will showcase your food and present your chef’s culinary skills in the best light.
The importance of good baking pans for the commercial kitchen cannot be overstated. The success of baked goods correlates directly to the shape, size, and material of the pans you use, and choosing the most appropriate pans for the tasks at hand will lead to the superior results you seek.