Most restaurant dishes can only be as good as the ingredients used to make them. But with pizza, the pizza equipment is equally as important, influencing the way a pizza cooks, the texture of the crust, and the melt of the cheese. Pizza supply can help any restaurant offering pizza and/or focaccia on the menu, but for pizzerias, having the right pizza equipment is critical to the success of the business. By knowing the many types of pizza equipment options on the market, pizzeria owners and managers can make better choices about which equipment to purchase to best help their venue.
Pizza Equipment Options
There are many types of pizza equipment out there, and not all are mandatory, even for pizzerias. Knowing the options available can help those starting a business plan well, and those already running a pizzeria to improve.
- Pizza Ovens- Brick ovens are often thought to produce the best quality pizza. However, they are a huge investment, and other high quality pizza ovens are available which are typically smaller and keep in heat better than a brick oven, preventing the kitchen temperature from getting intolerable. Businesses with an open kitchen, however, may want to invest in an impressive brick oven,
Restaurant equipment can easily cost a starting venue over $100,000. Businesses too bold with their initial purchasing decisions can easily go down fast. Entrepreneurs have to be able to budget their restaurant equipment purchases until the business gets on its feet. This means that equipment should be cheap, but reliable. There are many restaurant kitchen equipment suppliers and even more furniture purchasing options. However, used and wholesale restaurant equipment will usually provide money-saving options. Each has its own advantages and disadvantages, and entrepreneurs must decide which solutions are best for their venue.
Used Restaurant Kitchen Equipment
Used restaurant kitchen equipment is probably the best bet for the lowest prices. Name brand appliances can be priced at half their original sale price. Good quality brands typically offer appliances that can last for years, so buying what’s left of a food business that didn’t make it can be a good option for purchasing used equipment.
The biggest downside of used commercial kitchen appliances is the warranty. Typical appliance warranties range from one year to three years. With used commercial kitchen appliances, the warranty will be
2014 has seen a significant increase in food prices so far, affecting both the home consumer and food businesses. Drought in California has affected farmers as well as cattle herders, leading to food prices rising across the country. Raising cattle has become more expensive as water and grain prices rise. The higher prices of raising cattle have made it extremely difficult to buy meat at the price it once was. A recent article from CNN claims that beef prices have risen 56% since 2010. Such drastic changes in the numbers have a direct effect on food businesses, who must respond by finding beef alternatives or raising prices. Quite a few businesses have already found creative solutions designed to keep profits up, while keeping customers satisfied.
Balancing Beef Options on Restaurant Menus
The most obvious solution to the rising beef price per pound is to replace some of the beef options on restaurant menus. Since beef is a consumer staple, restaurants should be wary about completely eliminating it from the menu. However, adding more alternative protein options such as vegetarian entrées, or other meats such as chicken, can lower the overall menu food costs. Reducing portion sizes of beef dishes is another cost-shaving option. However, in this case, businesses must ensure that customers are not disappointed with smaller amounts of food on the plate. Adding creative, gourmet, homemade side dishes containing more affordable ingredients can fill in the gap where extra beef had been. For example,
Pesto sauce and caprese salad are probably the foods that come to mind most often when one thinks of basil. However, the applications for basil leaves in the kitchen are unlimited. Basil can be easily grown in a restaurant garden and added to dishes to provide unusual flavor combinations and health benefits.
The Health Benefits of Basil
Basil is an excellent source of vitamin A, vitamin K, essential minerals such as iron and manganese, and plenty of antioxidant compounds. Like most herbs, it is also low in calories and fat, making it attractive to health-conscious diners. Aside from the health benefits of basil, it’s relatively easy to grow as well, boosting the restaurant garden as well as the menu.
Growing a Basil Plant
Growing herbs can be challenging and time consuming, depending on the size of the restaurant garden and the types of herbs being grown. However, the basil plant is relatively resistant to weather and watering conditions, making it easier to grow than many other types of herbs. Additionally, since it repels bugs, it can greatly improve the customer dining experience during outdoor dining. Some flowers, herbs, and trees attract insects. This not only makes the restaurant garden dining experience less pleasant, but also makes growing herbs and other plants aesthetically, very difficult. Growing basil can help repel insects in the area, making it
The Food Channel has predicted that the Midwest Food Movement will be one of the biggest trends of 2014. The trend focuses mostly on the concept of making use of the best quality products that are available in a region and using them to prepare foods with traditional flavorings. By taking local produce, grains, and meats, and preparing dishes that were specifically created to incorporate the ingredients and flavors of the region, restaurant menus can be enriched.
The best way to understand the Midwest Food Movement is to take a look at the Midwest. Sometimes referred to as” the breadbasket of America,” the region’s agriculture offers wheat, corn, soybeans, and wild rice. Root vegetables, meat, dairy products, and pork are also prominent in the industry and culinary culture. Berries, apples, and peaches, which grow in relatively cool temperatures, are abundant in the upper Midwest region
One of the biggest struggles in how to run a restaurant is balancing food costs in order to ensure customer satisfaction, while trying to maximize profits. With food getting more expensive almost every year, this goal is becoming harder and harder to attain. However, by strategically planning out each dish on the menu and ordering ingredients accordingly, businesses can unveil how to save money on food and increase their restaurant profit. Sometimes it can be difficult for a chef or business owner to make the necessary decisions for how to run a restaurant, since reducing restaurant food waste can mean limiting the scope of ingredients used. Yet when it comes down to lowering food costs, forgoing some menu items can keep restaurant profit stable or even raise it.
Using the Right Ingredients
In-season ingredients are always less expensive than they would be if not in-season. They will also generally be more favorable and have a better texture. Therefore, a restaurant menu should promote using produce that is in-season in order to create the best food, reduce food waste from
About one third of the food produced worldwide goes to waste. Yet when considering the entire world population, an estimated one in eight people suffers from undernourishment. Meanwhile, the global weather conditions are making it harder and harder to supply food to the growing population, raising the price of food costs. For businesses, food waste is beginning to mean increasing amounts of money lost, making an even bigger case for trying to adopt the head-to-tail cooking ideology. Chefs can view the practice as a challenge to lower food costs, and begin experimenting to reduce restaurant food waste and maximize profits.
Though the term head-to-tail usually implies using every part of an animal possible, as meat, when considering how to save money, food businesses can maximize profits by applying the idea to vegetables as well, with root-to-stalk cooking. Some ingredients are easier than others, but many do not exhibit their full potential in restaurant dishes regardless. Take celery for example: the starchy root can be roasted, pureed, or used in soup; the green stalk can be used in salads and stews; and the leaves can be used in stocks or even as a base green for an unusual salad. On the other hand, a vegetable such as cucumbers are usually sold and used as is, without the other components of the plant, making it almost impossible to implement the root-to-stalk method.
Head-to-tail cooking’s food costs efficiency depends on the type of meat and the skills of the kitchen staff. If at least one member of the kitchen staff knows how to separate cuts of meat from a carcass, and if the restaurant has
Energy Star appliances are useful beyond just lowering electricity bills and boasting that a business is a green restaurant. Though boosting business energy efficiency may be enough justification to purchase energy efficient appliances, many other financial incentives exist as well. These incentives include Energy Star rebates and tax breaks. The standards that Energy Star appliances must meet ensure consumers that they are receiving good quality and will be able to get good savings, for their purchases. For skeptics, multiple sites summarize and give links to details on the benefits of choosing Energy Star appliances.
The Energy Star Program
The Energy Star program is an initiative that was started by the Environmental Protection Agency in 1992 to try to reduce air pollution by providing incentives for using energy-efficient technologies, such as Energy Star appliances and lights. The financial incentives of purchasing energy efficient appliances include tax breaks, rebates, and lower electricity bills. According to the National Restaurant Association’s website, “restaurants that invest strategically in energy-saving commercial food service equipment and fixtures can cut utility costs 10% to 30% through rebates, tax credits and other financial incentives.”
The Energy Star program also ensures that consumers will not have to compromise on quality or trust in the products when choosing to increase business energy efficiency. In order to be Energy Star appliances, products must be significantly and measurably energy efficient appliances, meet consumers’ technological demands, and
Word on the street is that food prices are expected to increase. Between June and October of this year, international food prices declined, though they are still close to all-time highs and tend to rise over the years, according to the World Bank. Every year, food prices naturally fluctuate for a number of reasons. Fuel prices and weather conditions are huge factors affecting the food costs of ingredients. As fuel prices go up, transportation costs of wholesale produce and other ingredients go up. This factor tends to change frequently, effecting market prices starting up to six weeks later. Weather conditions have generally been relatively predictable. However, recent years have shown drastic changes in the typical weather of many regions, decreasing the yield of raw ingredients and therefore increasing food costs. In order for food businesses to maximize profits moving forward, they will have to strategize how to save money on food or reduce their expenses.
Becoming a Green Restaurant
Food storage ideas in a restaurant effect more than order in a restaurant kitchen, they can make work run more smoothly for restaurant employees and improve restaurant food safety. Restaurant food storage guidelines usually focus on restaurant food safety, however, the ideas included in the guidelines, such as restaurant food labels, can also make the food preparation process quicker and simpler. Businesses can adopt some food storage ideas and pick out tidbits of restaurant advice related to food storage, in order to create the best system for the venue.
Restaurant Food Labels
Restaurant food labels with the name of the food item and the date it was prepared, are one of the most useful food storage ideas to keep organization in commercial kitchen appliances such as refrigerators and freezers, as well as the pantry and other storage areas. Restaurant food labels are critical to restaurant food safety since many prepared foods are only servable for a short window of time. Labeling also makes going by the “first-in first-out” rule a no-brainer and allows restaurant employees to quickly identify raw, semi-prepared, or prepared dishes. It is a simple, quick, and effective way of communicating important information regardless of the restaurant employees on shift during food preparation, use, or disposing.
Storage Area Conditions
Storage area conditions can have a huge impact on the condition of the ingredients as well as food safety. Refrigerators and freezers are the most important commercial kitchen appliances for ensuring that restaurant food storage guidelines are followed. The lower the temperatures, the longer perishable foods will stay fresh. However refrigerators should not be so cold that fresh vegetables and fruits freeze, since their textures will be soggy when they defrost. Having commercial kitchen appliances that are working properly and maintained regularly makes all the difference for storing perishable foods. Pantries and similar food storage areas should be dry, cool, and without significant exposure to the sun. Moistness and heat will cause semi-perishable ingredients such as flour, oil,