After your patrons have eaten the wonderful food available at your restaurant, how do they get the leftovers home? How do you keep all that extra food out of your commercial sinks and save your staff a little bit of labor? We’ve got just the answer for you: takeout containers.
As you know, we’ve been interested in getting a little greener with our restaurant supplies. Many of the take-out containers that find their way into restaurants are used for only one shot… and that one shot lands in the compost heap.
There are amazing amounts of resources spent to create takeout containers, but there are few rewards that come with using them other than the occasional recycling or composting. It still keeps the food out of the commercial sinks, of course. What about the plastic dinnerware?
An option to using the take-out containers would be to reduce the portion sizes, but that can lead to a giant hill of problems on its own. There are ways to keep the food from landing in the take-out containers.
Take out containers come in a variety of shapes and sizes, and they can definitely be reused for other purposes. What types of things have you used your take out containers for?
The reason that Empura stainless steel equipment rocks is because it’s easy to clean and performs up to the hard-driving standards of the modern commercial restaurant. The equipment is sturdy enough to handle loads which go above and beyond the normal.
One of the loudest complaints that we hear from restaurants is that they don’t have enough space. Chefs will fumble over each other in the kitchen, trying to find the right place for their items. Where do you put the industrial sized cans?
Empura’s wall shelving units are easily mounted. They can be put just above the work surface to fit all types of cans and boxes. You can fit so many things on the 72” wall shelf, and since they’re so sleek, you can put two of them together on the kitchen wall.
The worktables are great, too. It takes just a moment to set one or two of these up near the restaurant shelving, so you can take your kitchen to the next level of work. All of the components in the Empura stainless steel equipment selection are sturdy and aesthetically pleasing.
We’ve got some of this stainless steel equipment on sale for you over the next couple of weeks. Check it out on the site.
The biggest difference, at least some folks claim, between a conventional commercial oven and convection ovens is the ability to cook breads and pastries. Commercial steamer ovens, quite simply, are able to produce a crusty top for your standard Cuban and French breads, where the convection oven gives those breads an all-around cook.
Bread making is an art. While there are automated processes which can go into the creation of a great loaf of bread, there is still that moment when hands must touch the bread, the right yeast must be coaxed, and the right touch must be had. For some, steam injection makes it really happen.
When you’re looking at the bread making, the place to really start is with the mixer. While the master breadmaker might think about doing a lot of it by hand, it’s so much easier to use a mixer which can determine the consistency and viscosity of the dough which is being used.
We have plenty of baker’s toys at Restaurant Supply, toys which yield great results for those who are able to use them. At its heart, bread is a mixture of flour, water, and yeast, but there is often so much more.
What types of bread are you baking in your commercial ovens? Are you working on cakes, or do you prefer to bake some baguettes?
Italian restaurants all over the country rely on the bread that they serve their patrons as a draw to the restaurant. We don’t necessarily know which culture started the ‘free appetizer’ craze, but we do know that we love the free bread which is churned out of many Italian restaurants’ commercial ovens, often as a form of bruschetta.
Even though there is great creativity in the type of bread that is used, the real creativity and variety can be found in the spices and oils which are used in the dipping oil that comes with the bread. After all, what is bread without something to sop it up with?
One restaurant in Wisconsin uses sundried tomatoes, balsamic vinegar, onions, and garlic. Another uses freshly ground pepper, a bit of crushed rosemary, basil, and delicious extra virgin olive oil in the mixture. Still others use a dash or three of parmesan cheese in the mix, giving it even more of a flash of flavor.
The point is that when you’re trying to get the perfect recipe for your own restaurant’s dipping oil, you have a huge variety of ingredients at your disposal. Very few things can really beat Italian bread and dipping oil infused with even more flavor, can they?
When choosing a restaurant supply store, do you go with a single vendor to get all of your items, or do you take the time to pick and choose which one is right for you for the particular item that you need? The first, you might not get the best pricing for specific goods, and the second adds hours to your sourcing efforts.
Every restaurant supply store, whether online or brick and mortar, has its strengths and weaknesses. They’re much like the local grocery stores that you might have in your area – one might be fantastic with the meat deals, another might be very good with produce, and still another might have those hard to find items available. Restaurant supply stores work in the same way.
In this situation, you want to go with the one that has the strengths that cater to your needs. If you’re consistently making lots of salads, you might want to find a restaurant supplier who has more emphasis on the True Worktop refrigerators or one who has the best produce. The name of the game is to get the restaurant supplier to play to your strengths.
We’ve found that online restaurant stores offer several advantages over the offline ones. We’ve written about them over here, but it truly comes down to your commitment on price and ingredients.