Did you know that we’re undergoing an egg shortage right now in America? We are. Egg prices have almost doubled since last month. It’s now $2.34 for a dozen large eggs. Why are they so expensive? Avian Influenza. Over 47 million birds have died to the disease, and that has put a major strain on restaurants.
Any restaurant that uses them, from short-order cooks to bakers, have had to make changes to their restaurant operations so they can control costs. Three main strategies have been seen. The first is to raise prices to cover the costs, which can prove to be unpopular with customers. The second is to limit the times that breakfast is served. Fast food restaurants like to do this because it’s an easy fix. The last way is to use liquid egg products. Liquid eggs are pasteurized before shipping, which means that Avian Influenza is killed beforehand. However, supplies of liquid eggs are coming up short against the sudden demand for eggs.
The governments of several states and the federal government have declared states of emergency about the matter. Money is flowing to egg producers to fight the disease, but it’s going to take time for the egg supply to catch up again. If frying eggs is part of your restaurant, consider finding a supplier for liquid eggs, or finding a local organic egg producer that has tested birds. It may be more expensive, but you’ll be able to keep your same menu.
Edlund 625A is that there is an Alligator lid removal system.
The hydraulic can opener isn’t for every operation, but when you absolutely need firepower on your side, this is the one. A side benefit of this can opener is that it’s also easy to clean, so if there are spills, they’re easily wiped up. The machine only works when the chamber is closed, as it’s dangerous to let workers run it without training. The best part about this can opener is that it’s USDA approved – the process of opening cans is easier than ever before. There are even specific attachments that you can use for specific types of purposes.
Delicious dishes on a large scale can come out faster and easier from the kitchen with the Edlund 625A. It’s tough, reliable, and the only can opener that you’ll need in your industrial kitchen.
We were reading an article yesterday which talked about the secret dangers of grilling, and it got us thinking. Are there dangers of grilling that we don’t know about? And, truth be told, the only really dangerous thing about grilling itself is setting things on fire.
The real gist of the article was that the foods that you might be putting on the grill are fatty, and they’re remain so even if you don’t deep fry them or pan fry them. So, a hot dog that has fat will still be pretty fatty once you take it off of the fire.
There is no secret formula that will remove calories, fats, and sugars from a grilled dish other than burning it or using foods that have fewer calories. You would do well, however, to clean your grill on a regular basis – preferably after the grill has cooled down. You’ll have a lot less hassle, cleaner food, and fewer carcinogens that way.
So, deep fried oreos with a panko crust covered in whipped cream and then sealed in a dough shell… then grilled… is not going to remove the calories, the fat, or the carbohydrates from the meal. It’s just going to add little lines on the outside.
Did you know that McDonald’s was one of the top five largest employers in the world? They have 1.9 million employees, serving billions of Big Macs worldwide. According to the company, there are an estimated 550 million Big Macs sold each year, making for about 17 per second. What principles brought this company to the top?
Regardless of what you feel about the quality of McDonald’s food in your country, the Filet O’Fish in Savannah, Georgia is going to be the same as the Filet O’Fish in Paducah, Kentucky. That type of multi-chain consistency is what all companies aim for.
Every McDonald’s is equipped with the best restaurant equipment. From commercial deep fryers to the work stations, the management teams know that they will get the best work when they are working with the right equipment.
McDonald’s is working to change the image that the world has of them. They are striving to prove to people that just because they’re buying in bulk, they are still able to produce quality food. Because of that, they are still at the top of their game, as they have been for the past 40 years.
What lessons can you take from the McDonald’s model? Just because you run a single sit-down restaurant doesn’t mean that you can’t learn from the big guys. Take a few moments and tell us about it in the comments.
Today, we’re going to take a closer look at some of the inspection requirements for restaurant restrooms. It’s necessary to make sure that the facilities are adequate, not only for the customer’s first impression, but for their health.
Here is a general checklist of what is expected for your restaurant’s toilet facilities.
- ALL hand sinks are equipped with hand-cleaning soap, paper towels, or hand drying device, warm water, and a conveniently located waste receptacle.
- All restrooms must have at least one covered waste receptacle and toilet tissue.
- Hand washing signs must be posted.
- Toilets/toilet rooms must be clean, in good repair, and free of objectionable odors.
These standards are easy to maintain, and checks should be performed at least once an hour or so within your restaurant. It’s your responsibility to provide clean areas for all of the guests. In fact, one of the big drivers of negative reviews are dirty bathrooms. A dirty bathroom can directly affect your bottom line!
Taking it one step further, make sure that there is proper disposal of sewage and waste water from your facility, as there are potential penalties from the inspector if these simple criteria are not met.
Want a perfect review? Make sure that your bathrooms are kept up with the right bathroom supplies and equipment.