Monthly archives of “May 2015

comment 0

LED Candles are Safer

For romantic settings, the cliche is to use candles. But there are many more options than normal candles for the table.   You can choose to go for subtly illuminating tealights, or you can expand your repertoire a little bit to have flameless LED candles.  There are some candle-like solutions which come with remote controls!

One of the questions that you have to ask yourself as a restaurant owner is do you value the authenticity of having a real candle at the table over the safety of having simply an LED?  What is truly the difference?

Well, wax candles will drip the wax all over the table if you’re not careful.  They can stain your tablecloths. The longer that your patrons stay, the more likely you’re going to have a mess to clean up when they’re done with their meal. Candles have to have holders too, but many types of holders are easy to knock over. This is a fire hazard to you, your workers, the restaurant patrons, and even your business.

We suggest giving Hollowick LED Candles a try. They are flameless and also last a lot longer than the regular candles.  You can charge and recharge them without having to worry about replacing them.  In many cases, they last longer than the relationships that they’re celebrating!

You can have romantic dinners at your restaurant without having to worry about the waxy results of real candlelight.  Purists may disagree, but the soft lighting of an LED candle is just the same.

images (15)
comment 0

Soothe your Soul with French Onion Soup

Soups nourish the body as well as the soul.  There’s nothing that beats a great soup on a cold day, but most of the folks here at Restaurant Supply are known for having soups year round.   Ranked above all of them is French Onion Soup.

This soup is incredibly simple in nature.  Caramelize some onions, get some beef broth, put in a little bread and some cheese, and there you go.   This soup can be rustic and simple, or it can be incorporated into the menus of the most elegant fine dining establishments.  The combination of savory and sweet hits almost every note.

When we order French onion soup, we get a small thrill when we see the ceramic onion soup crock brought out to the table.  We know that the process of caramelization and preparation took hours, and all of those efforts are quite appreciated by the diners.  As Daniel Gritzer says in Serious Eats, there’s no excuse for poor French onion soup.

French onion soup as listed as one of the 25 best soups in Cooking Light.  Recipes for this culinary delight are included everywhere, from Cooking Channel TV to the five star offering at Bon Appetit.  A search for French onion soup recipes yields variations which land all over the map.

So, if you’re running out of ideas to fill your crockware, French onion soup is definitely a winner.    Not only will it please your guests’ tummies, but it will please their soul.

comment 0

Hooray for the Start of Grilling Season!

magikitchn-lpg-ss-60Memorial Day marked the official start of vacation season and grilling season.  Isn’t it time to take some of the cooking facilities outside to enjoy the warmer weather?  To land those catering customers, you might consider one of the MagiKitch’n high performance outdoor gas grills.

These guys do it all, too.  They cook your meat to perfection with the 20K BTU energy output.  The wheels make the whole unit able to move over whatever terrain that you throw at it.  Since it’s a gas grill, there’s no need to figure out where to put the plug.  All you need to bring is a cooler for the meat, and you’re all set to work some magic in the backyard.

One of the coolest parts about this outdoor grill is that it’s got individual burner controls for precision cooking.  It’s like hibachi magic is just waiting to happen, transporting your guests away from the humdrum of the kitchen into seizing a little bit of paradise.

Now, when you pick a grill, there are so many that you can choose from. The MagiKitch’n is a powerhouse which is five feet of cooking and grilling power.  Five feet of magic happening, and with a pro like you at the controls, the results will indeed be magic.

Learn some grilling tips from famous chef Alton Brown.

comment 0

Undercounter Glasswashers Make Bartending Easier

fagor-ad-21wIt’s Friday night and you’re behind the bar.  You’re busting your butt, and they’re sending back the empties faster than you can serve them.  The main commercial dishwasher is already full, and you’ve got another mad rush coming your way.  What do you do?

Get your bar back to use the Fagor AD-21W Undercounter Dishwasher.  It busts out an amazing 27 racks per hour. In a little over a minute you’re ready to go again.  This miracle really keeps your bar going.  The best part about it is that there is a booster heater built in, so you’re able to sterilize the glasses every time..

While bartenders don’t necessarily think about the energy savings that equipment has, managers do.  This commercial glasswasher is Energy Star qualified, making it an easy way to save water in your restaurant.

The best part is that the footprint isn’t too large so it fits neatly underneath the counter, tucked away with the undercounter refrigerator or one of the other bar coolers.  Your bar back can keep the operation going, making sure that there’s enough glasses for everyone.

As your business grows, whether you’re running a full service restaurant or a hotel bar, it’s necessary to keep you working on the floor rather than worried about whether your glasses are clean.

comment 0

Broiling Explained

80750098_b0f8d37fe4_mBroiling.  Broiling isn’t one of the most popular food preparation methods in the US, according to an NRA survey, but broiling is still an essential part of many restaurants’ menus.  Here at Restaurant Supply, we’re very fond of broiled food as it’s healthier than a few other methods.

What’s the difference between baking and broiling?

Baking in an oven heats the entirety of the oven, attempting to create a uniform temperature throughout the entirety of the chamber.

Broiling, on the other hand, centers the heat from the top of the oven to cook some parts of the food more than the rest.  This technique is used as a finishing technique for certain dishes.

For example, in this recipe for Slow-Cooker Thai Style Ribs, the broiling technique is introduced at the end of the cooking time, only to add a little crispiness to the already cooked (for 8 hours, sounds delish!) ribs.

What can be broiled?

Tons of things!  Broiling isn’t strictly for meat or fish.  Your broiler can be used as a cheesemelter, but it can also be used for other high impact kitchen tasks.  Add a little bit of a crust to the salmon, or make that grilled taco sing with some of these Betty Crocker broiler recipes.

Commercial broiler vs. Home broiler?

If you’ve got a commercial broiler in your restaurant’s arsenal, there’s a high likelihood that you’re cooking steaks and other proteins at volume.  A specialized piece of equipment, the Southbend Single Deck Gas Infrared Broiler comes to the rescue when working at scale.

Commercial restaurant equipment is also built for the long haul, providing the speediest broiling times around.

Take your cooking to the next level by putting a commercial broiler into your restaurant.