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,
Restaurant start-up costs are inflated hugely by the cost of a commercial kitchen. Commercial kitchen equipment, though crucial in starting a restaurant business, can also prevent many potential businesses from opening. Shouldering the cost of commercial kitchen equipment can be eased with a few existing options, making it possible to build an award-worthy commercial kitchen even under $30,000. By downsizing and planning what to purchase and how to structure it to be as multi-purpose as possible, those starting a restaurant business can make the most of small kitchen spaces and/or small budgets.
Lease to Own and Financing
Lease-to-own programs are similar to financing in that they allow the burden of cost of a commercial kitchen to be spread out over an extended period of time. This option decreases the initial financial weight when starting a restaurant business and, instead, allows some of the profits of an existing business to be applied towards helping pay for the restaurant start-up costs. Financing options are a very similar alternative. By looking into the options commercial kitchen equipment suppliers offer and doing the necessary research, a business can decide whether financing and lease-to-own programs are right for them.
Used Commercial Kitchen Equipment
Buying used commercial kitchen equipment is a great way to cut down on costs; however, it can also be risky. Some commercial kitchen equipment such as ice machines and deep fryers tend to last for shorter periods and must be cleaned and maintained
How to build a restaurant is a process paved with advice of which commercial kitchen appliances to purchase. However, once the restaurant kitchen is up and running, it is crucial to consistently and frequently work on maintaining commercial kitchen appliances that were purchased. By applying commercial kitchen equipment maintenance techniques, a business can provide itself an added safety blanket against difficult service because of inadequately functioning kitchen equipment.
Precautions to Take
First and foremost, purchasing high quality commercial kitchen appliances will lower the chances of having to invest time and money in intense maintenance, by providing durable kitchen equipment that can withstand the wear and tear of service. This step in how to build a restaurant is complicated, since prices for commercial kitchen appliances can be extremely high, and there is often a battle to stay in the budget. Regardless of the quality of the commercial kitchen appliances in a restaurant kitchen, the first step after purchase should be to read the owner’s manual. By knowing how to use the equipment, how to clean it, and how it is supposed to function, a detrimental mix-up in use or cleaning that will damage the kitchen equipment, is less likely to occur. Employees should also know how to use the equipment in the kitchen. Part of restaurant kitchen employee training should be instruction about the equipment, how to use it, how to clean it, and what to do if it stops working. For example, employees should be told to never pour water directly on a range, as that will ruin the gas
Let’s look at the startup cost of a commercial kitchen. Of course, the prices will vary depending on the size of the venue, the menu of the restaurant, and the equipment selected. Menus that include dishes prepared with specialized equipment will require more expensive restaurant start-up costs for the commercial kitchen. New equipment will be more expensive than used equipment, but comes with the added benefit of a warranty. Having a warranty can save thousands of dollars down the road, but good quality equipment, even used, should be durable enough to endure frequent use. Unless a business owner has had experience putting together commercial kitchens in the past, it is highly recommended to work with a restaurant consultant to ensure that all bases are covered, that the business will be able to run smoothly with the way the kitchen is designed, and that all law regulations are met.
Commercial Kitchen Equipment to Consider
The list of commercial kitchen equipment required for a food business will vary from venue to venue. Business owners should do research, or hire professionals, to decide which brands of equipment to purchase and whether to purchase the
What’s the Deal With Airplane Food?
Airplane food is notoriously bland, unhealthy, soggy, and freezer-burnt. One would assume that with all the interesting flight destinations, the airlines would be able to coordinate more interesting dishes. Though airlines often try to incorporate specialties from their home countries, strict regulations limit their options for creativity. The sheer amounts of food being produced and packaged, by airline catering companies, demands the highest level of supervision and sanitation. Aside from a few exceptions, all the food must be cooked to a high temperature and then brought down to freezing before it is even shipped to the airline company. Since the same few dishes are being offered to tens of thousands of customers each week, they must be prepared with simple seasoning to satisfy the most people possible. Despite these challenges, more and more airline companies and airline catering companies are trying to change airplane food’s bad reputation. Whether they do this by developing the menu with a consultant or hiring accomplished chefs, flyers can anticipate an increase in the quality and taste of airplane food.
Eliminating Bad Airplane Food
Recent rises in culinary interest and health concerns, as well as the tough financial times, are great motivation for airline companies to offer the best airplane food possible. Reducing the
Why Would Customers Want Smaller Portion Size?
With millions facing tough financial times in the United States, and the many initiatives raising awareness about healthy eating habits, cheap healthy foods are in high demand. The challenge in healthy eating is that many healthy foods are not made of cheap ingredients. A smaller portion size gives restaurants and food businesses a solution of how to save money on food while being able to promote healthy eating by offering meals with portion control. The benefit for the customer is the option to purchase cheap restaurant meals compared to the previous prices. Though a typical restaurant cannot be called a healthy restaurant, even the fattiest dish is healthier when consumed in a small portion size. By cutting the portion size of at least some of the dishes on the menu, restaurants can offer cheap restaurant meals despite the ongoing food price increase.
How to Cut Down Portion Size
Businesses looking to reduce portion size to control restaurant price increase, can advertise their initiative, but the customer should never feel like he/she is lacking something from the dining experience by purchasing cheap restaurant meals with portion control. One way restaurants can do this is by offering the meals on the same size plates as large portion size meals, while putting thought into the food presentation so that the dish looks impressive and satisfying.
Arguably the Best Type of Meat
Steak is often considered one of the best, and most expensive, cuts of meat. With a nice glass of wine as the perfect complement, and some delicious sides, it is sure to satisfy. Cheaper cuts include sirloin, flank, and skirt steak. Steaks usually come from the back area, though skirt steak comes from the abdomen. The tenderloin, otherwise known as the filet, is the most tender cut of meat. Its low fat content makes it a prime choice for dieters, and also to serve in raw meat dishes, such as carpaccio. Businesses should know that selling and consuming rare meat is warned against in health regulations; if the meat is fresh and high quality, the health risks will be minimal. When looking for a hardcore steak, people generally tend to choose the tenderloin or rib-eye steak. Rib-eye, also known as entrecote among other names, is less tender than the filet, but extremely flavorful due to its higher fat content. Regardless of choice of the type of meat to use for steaks, all cuts of meat that can be served as steak will be appropriate for dry, quick cooking methods, and especially for grilling meat. This is extremely convenient for businesses looking to minimize early preparations and wanting to cook dishes for each customer as they order, as long as the cooks are familiar with predicting done-ness for the steak.
The Logistics of Preparing the Best Restaurant Steak
How “done” a steak is relates to its steak cooking temperatures. Each customer has a unique preference for how done they like their steak, and they should be given the option to choose when they order. Waiters should be instructed to routinely ask customers how well-done they like their meat, before leaving the table and putting in the order. For caterers planning large events, preparing steaks while paying attention to steak cooking temperatures can be tricky. As a solution, the business may opt to cook larger amounts of steak in separate pans, in a large oven at high heat. By removing pans earlier, some steaks will be less done than others, and the customers will be able to choose the doneness they want. Oftentimes, however, caterers choose to simply prepare all the steaks at medium-well, to eliminate the hassle of strictly following steak cooking temperatures. A rare steak will be soft to the touch and have an internal temperature of 120°F to 125°F. A well-done steak will be firm to the touch and have an internal temperature of 160°F and above. A medium steak will have a “give” somewhere in the middle, and an internal
The Difficulty of How to Run a Restaurant
The worldwide food price increase is making it harder and harder for businesses to keep their prices low. Some food businesses have been majorly affected by the food price increase. An inability to purchase cheap ingredients leads to restaurant price increases, lowering the number of customers willing to dine in the venue. More and more, food businesses are choosing to close down because of the difficulties. Popular chains have raised their prices across the board. Unfortunately, food price increases are continuing, and businesses are realizing that they must find a different approach to figuring out how to save money on food, in order to successfully operate the business. The ObamaCare health plan proposes an additional challenge for businesses, requiring them to provide health insurance coverage for full time employees. Shouldering the cost will mean finding ways to increase profits in order to cover the extra business cost.
How Food Price Increase Does Not Have to Mean Restaurant Price Increase
Surveys have concluded that restaurants are choosing to reduce portion sizes, remove high food-cost menu items, and renegotiate with suppliers to ensure they are able to keep their prices constant. Altering the menu to include dishes that have a reasonable food-cost may be necessary as some cheap ingredients are rising in price. In
Minimizing food waste is commonly on the forefront of a food businesses agenda. Unfortunately, in restaurants there is no way to predict exactly how much of each ingredient to order. On the one hand, the business wants to have lower food costs. On the other hand, losing out on business because the business ran out of a certain ingredient, is unfortunate as well. Recent studies suggest that about 50% of edible food goes to waste! Though the studies include farms, households, and businesses, the numbers are still staggering. With warning of the looming food shortage, it is important for all sectors to minimize food waste.
Reality TV takes on Food Waste
Though reality television is usually aimed at households, “Dumpster Diver TV” can provide cost saving ideas, or at least inspiration, to businesses as well. The show is run by Australian artist-activists, who were shocked that, even with Australia’s advanced composting opportunities, about 105000 tons of food is wasted there each year. The show challenges “Dumpster Divers” to go through trash to find all types on ingredients. Tobias Judmaiers, a food blogger and cooking instructor, then