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With the holiday season just around the corner, it’s time to start thinking about what to get loved ones and employees. Purchasing holiday gifts for chefs and culinary enthusiasts can be a piece of cake, when given a little thought. Whether looking for stocking stuffers or a larger gift for employees, or to invest in ”a gift” for a restaurant kitchen to improve functionality and quality, kitchen gift ideas from TigerChef.com can be the perfect solution. Here’s a roundup of the top 10 cooking gifts to make this holiday season special.
Ice Cream Machine
Foodies are being drawn more and more towards unusual flavor combinations. What better way to experiment with one of the latest culinary trends than to experiment with an affordable and high-quality ice cream machine at home? An ice cream machine is a novelty that most chefs do not own, both at work and at home, making it one of the best holiday gifts for a cook.
No kitchen, no matter how small, is complete without a food processor. From dough and fillings, to spreads and salad dressing, the homemade food possibilities that can be prepared with a food processor are endless. For chefs who do not already own a food processor, it can be one of the simplest kitchen gift ...continue reading
No restaurant runs smoothly without an efficient and trustworthy restaurant supply system. The key to how to build a restaurant business is to start from solid foundations, doing research about each topic, and observing the solutions of other companies in the area. Though other food businesses in the area may be hesitant about sharing their tips, befriending those that are not considered “competition” can be very helpful for getting to know the area and how businesses run in the area. It can also help a new business discover the best solutions for restaurant supply.
Getting the Best Deal
One of the main goals for restaurants in searching for restaurant suppliers is getting the best deal. Shopping around and bargaining with multiple restaurant suppliers, before choosing who to work with, will help guarantee top quality at the best prices. The process of choosing restaurant suppliers may take some time for new businesses, since sometimes it boils down to shopping around and making decisions through trial and error. One supplier may have the best prices, but maybe ...continue reading
Keeping a commercial kitchen efficient and able to withstand the pressure of service requires keeping on top of many different components and gracefully blending responsibilities of all restaurant staff. A restaurant manager should be constantly aware of how the kitchen is running and any issues that may arise. He/she should also observe the synchronization of all the different aspects of a restaurant kitchen in order to ensure that it can run as efficiently as possible.
Drafting a List of the Basics
Lists can be a great way to keep organization. The following is a list of basic lists that can create order in kitchen logistics:
- A list of all the factors that must be considered. This list will differ slightly from venue to venue. However, in order to prevent shortcomings in service and disorganization in logistics, basic aspects of running a restaurant must be taken into account in every venue. ...continue reading
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 ...continue reading
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 ...continue reading
Sheet pans are a commercial kitchen necessity. They make cooking in any kitchen easier, more comfortable, and yield better results, than cooking in regular pans. Their low edges allow the heat to uniformly circulate around the ingredients. Their width allows numerous items to be cooked at once. Sheet pans are also useful trays to hold food items that will not be cooked. Tarts, chocolates, garnishes, bruschettas, and many other foods that are in high demand in event catering, can be easily stored, ready to serve, in a commercial kitchen, by filling the sheet pans and storing them on a sheet pan rack. The material a sheet pan is made of is less influential than in pizza pans, cutting boards, pots, and other restaurant equipment, especially since the sheet pan is usually covered with aluminum foil or parchment paper before food is place on it. Aluminum sheet pans are not the best choice however, as they can add a metallic flavor to food items. With sheet pans, the shape is more defining than the material.
Differences in Sheet Pans
Different types of sheet pans lend themselves to preparing different foods. A cookie sheet pan has edges that are almost flat, allowing finished batches of cookies to be easily slid off the baking sheet and a new batch to be added, ...continue reading
Product unavailability and the issue of being short staff have always plagued professionals in the restaurant industry. Remaining mindful of the possibility of either of these events can assist you in avoiding them entirely. Maintaining excellent inventory and always having back-up staff available are invaluable practices. If one of these restaurant problems occurs nonetheless, having a plan in advance will help you deal with the situation efficiently, professionally, and with as little aggravation as possible.
Out of Product Panic
Every restaurant owner dreads the news that his commercial kitchen supply of any necessary product has been exhausted. To prevent this situation from occurring in your restaurant, keep a meticulous inventory and check it often. Take note when a particular dish gains popularity to avoid the unpleasant surprise of a future ingredient shortage. Additionally, freeze any herbs and other products that freeze well, even if this means stocking ice cube trays filled with sauces. For an in-the-moment fix, place a notice on the menu or ensure that your servers notify clients before handing them the menu of a specific dish’s unavailability. In the meantime, improvise an intriguing replacement dish with the products that you have on hand. This way, you will hopefully avoid disappointing a customer. Be clever with your wording. Rather than pointing out directly that you are unable to serve the usual platter, the notice or server should phrase the announcement in a positive manner. Explain that instead of the affected menu item, you are serving a limited-time special. If you play your cards right, your customers will receive the replacement dish so well that it will soon earn a place on your regular menu.
Short Staff Problems in Restaurants
Another common occurrence that often literally wakes restaurant owners in the ...continue reading
Hey Professional Chefs! Wouldn’t it be great if someone got in touch with you one day with the news that you are the lucky winner of a $1000 gift certificate in addition to social exposure for your business?
Well, your dream can now become a reality. One lucky professional chef out there will be receiving the news that they are the winner of TigerChef’s video contest winning a $1000 shopping spree to be spent at TigerChef.com as well as free social exposure!
Being the leading online source for Restaurant Equipment and Supply for 7 years now, when it comes to commercial kitchens, TigerChef.com knows what they’re talking about. With over 200,000 products available, and counting, you can have your commercial kitchen up to date and running in no time.
Giving a professional chef $1000 dollars to spend to their heart’s content, is like placing a child in a candy store and telling them to rack up a bill- at someone else’s expense of course. ...continue reading
Purchasing the highest quality equipment is the first step to making your business a success. Which equipment and what brands and models you buy are among the most critical decisions you will need to make as a professional in this industry. Durability, convenience, and cost-effectiveness will determine which products are the best for your kitchen. While some appliances are specific to certain types of establishments, others need to be in every restaurant. It is crucial to decide what will save you time and money in the long run. Read on to learn about some of our suggestions for tools which make immense returns on investment.
Major Commercial Appliances
- Convection Oven
Induction is at the pinnacle of modern culinary technology, and for good reason. With an induction range such as the Vollrath 912HIMC Cayenne HD, chefs can cook with unprecedented temperature consistency and control. Better yet, this type of range allows for lower temperatures than gas, making it possible to prepare a broader spectrum of dishes to absolute perfection.
Another time-saving necessity ensuring uniform temperature is a convection oven. We like the Duke E101-E 240V Single Deck Convection Oven because 5 pans per deck means easy, evenly cooked large batches, and stainless steel means a longer-lasting appliance. ...continue reading
As we gear up for holiday parties and catered events, keeping food warm and fresh is a big consideration. Chafers are not only traditional…they serve a purpose no other piece of kitchen equipment does. In fact, chafers are the most-purchased item for the professional kitchen at this time of the year.
It’s no wonder they are so popular, since chafers really shine during holiday social events. These events tend to go on for several hours, and chafers are the best way to keep food at the optimal temperature. Certainly, chafers are indispensable in volume situations, and they are especially useful for outdoor events and cocktail receptions.
Chafers work by supplying heat continuously to keep food at the proper temperature. They also ensure that food will taste as good as when you cooked it. The heat supply can be the flame from a candle, electricity, steam, or sterno canisters—anything that will keep the water hot enough to maintain the food’s temperature. To keep food safe and delicious, food should be kept at 141°F or more. ...continue reading