Induction cooking is one of the most exciting advancements in professional kitchen technology, and lately it has become quite affordable. An induction cook top allows chefs to work on a surface that stays perfectly cool even as it heats a pan and its contents faster and more evenly than traditional gas or electric ranges and ovens. Since these ranges work through the use of an electromagnet, any restaurant equipment that is magnetic should be suitable for induction cooking. Considering all of its benefits, any restaurant will profit from investing in such a product. To decide which induction range is best for your commercial kitchen, think about your specific needs relating to the type of food your chefs prepare and how much space you have available.

Benefits of Induction Cooktops

For the professional chef, one of the biggest advantages of induction technology is the reduction in cooking time. Especially during lunch and dinner rush, cutting cooking time by twenty to thirty percent on average – and sometimes in excess of fifty percent – means quicker service and happier clients. Make sure, however, that you train your staff in the particulars of this type of cooking since water or oil will heat so quickly that ingredients need to be chopped and ready when the liquid is poured. ...continue reading

One of the goals of any restaurant owner is to find as many ways to help the business as possible. You are already going to be overwhelmed with work and business so being able to cut some of it out will be extremely beneficial. Believe it or not, technology can play a vital role in ensuring that your restaurant runs smoothly at all times. Without modern technology, there is much more work that would be required from you on a daily basis. So in what ways does technology offer benefit to your business?

Before technology advanced to where it is today, something as simple as taking and processing orders and payments was tedious and time consuming. One would have to write out the order and give it to the kitchen staff. It would require consistent management of paper from beginning to end. One missing order sheet and even the books would turn out inaccurate.

Technology advanced that and now restaurants have the ability to use a POS system for most of these purposes. Orders can be entered on the screen and then delivered to the kitchen on their own display. Final checks can be printed with ease and the order can be pulled up quickly for payment. ...continue reading

Going hi-tech normally requires an outlay of cash, but most argue electronic equipment that tracks inventory and prevents shrinkage pays for itself. For the bar, a special pourer spout can tell you just how much liquor winds up in the glass-an interesting concept as it can be analyzed against sales data. The concept is quite simple, actually. A radio frequency transmitter is built into a waterproof pourer, and transmits the total volume of each pour. The receiver maintains the data, which is later transmitted to the computer via a cable. Optional software can spit out all kinds of reports-most importantly, the time/date of each pour and the total volume, the cost of the pour as well as anticipated sales.

Bartenders may frown on the technology that could ultimately get them in trouble. After all, no manager wants to see wastage, and free-pouring isn't always exact, especially during peak service times. But it also aides management in assessing inventory and ordering stock. By knowing exactly what was poured (to the hundredth of an ounce), time usually spent manually counting bottles and estimating remaining amounts can be better spent doing something else, like focusing on customer service and being more involved with other day-to-day operations. ...continue reading