All posts filed under “Dish Washing Equipment

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All you need to know about commercial dishwashers!

dishwasher

A dishwasher isn’t as exciting a purchase as, say, a cool wine rack or art for your walls… or glassware, but having one will save you all the valuable time during a busy lunch or dinner rush.  But what do you do when shopping for one?  We offer many makes and models to fit your business needs – and below are some tips on choosing the best possible type:

High temp vs low temp.  High temperature washers sanitize your dishes by, well, you guessed it, using high temperatures.  Low temperature models use sanitizer to wash your dished.  They are more energy efficient than their high temperature counterparts, but dishes don’t dry as efficiently, so if you have a hot, humid dishwashing station, it may cause you problems later on down the road.

When choosing your size, use this handy graph to figure out the total volume you’ll need, based on the number of meals you’ll make daily, and the number of dishes your chefs will use to create each meal for your guest, plus the amount of table turns you expect during each service:

Meals/hr Dishwasher Type Max Racks/Hr
Up to 100 Undercounter 15–14
Up to 300 Door-Type 35–75
400–900 44″ Conveyor 200–235
 The dishwasher is going to run up your electricity and (potentially) your water bills.  Save on expenses by turning your machine off at night, replace broken parts, and most importantly, shop for the best!  Our energy efficient machines will get you the best possible performance at the lowest recurring cost.  Make sure you buy the best for this very important purchase, which will be used in your kitchen every day.
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Making the Transition from Food Truck to Brick and Mortar Location

Chef Grills Bacon On a Food Truck

Food trucks are a great, economical way to get your business started on a budget.  Many brick and mortar restaurants envy food trucks their low overhead, mobility, and ability to go to customers vs waiting for customers to come to them.

However, at some point, every food truck may consider expanding their operations to a brick and mortar store.  Once you have a proven concept at hand, you can increase your profit margins drastically by adding chairs – and a liquor license! – to your operation.  However – there are still important things to consider before taking the plunge:

Location – a food truck can easily go from place to place.  Some cities, such as Austin, TX, will even allow food trucks to semi-permanently park on land – thereby rendering the operation extremely cheap from a rent perspective.  A restaurant is, of course, static by nature.  So location is key.  Even a couple miles distance in a city can be the difference between high foot traffic and almost no foot traffic.  Although a solid menu and marketing plan will certainly boost your customer base – as well as the reputation you’ve built through your food truck business – choosing a desirable, high traffic location will certainly help.

Finance – a new restaurant build out can easily cost a quarter of a million dollars – or more.  Where is this capital coming from?  Chances are, you will need a partner with deep pockets or a hefty loan in order to turn your restaurant into reality.  In addition to the opening costs, it’s important to consider how long you will be in operation before turning a profit.  Average, six to twelve months are needed before a restaurant turns a profit (although again – see above – a good marketing plan, good location, and good reputation can drastically increase that).

Vibe – food trucks are, almost by definition, hip and cool places.  Restaurants can have many different atmospheres, and it’s a great time to sit down and brand your business appropriately when your’re creating your restaurant plan.  Are you more upscale?  Chic?  Minimalist?  Family oriented?  Traditional?  All of these are great things to consider with your architect and general contractor as you make the plunge from food truck to brick and mortar.

Equipment – this is last on our list but perhaps the most important piece of all!  Your restaurant will need: ovens, shelves, refrigerators, ice machines, pots and pans, knives, cutting boards, the list goes on and on.  Chances are a good part of your food truck may be used in the new spot, but it may make sense to keep the food truck for mobile/catering operations and to sustain your existing business and start from scratch.  No matter your choice – trust RestaurantSupply.com for the best possible deals from the best brands and shop with us first when outfitting your new restaurant.

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Thinking about starting a food truck? Here’s what you should know

yardbird

So, you have a great restaurant concept, but you want to start a bit smaller than a brick and mortar store.  Food trucks have been growing in popularity as more social media savvy consumers utilize Twitter and Facebook to follow their mobile food stations and find gourmet meals at great price points.  However, there is still a lot that goes into a food truck operations.  Here’s what you should know:

1/ Commissary, commissary, commissary.  Even though you may be a mobile operation, you still have to practice strict food safety guidelines when working with the general public.  You will need a commercial grade kitchen with current grade health inspections in order to operate your truck.  Instead of opening your own, find a local one willing to rent out space.  Most commissaries are in large warehouses and will welcome the additional business!

2/ Equipment, equipment, equipment.  Although you can find a decent food truck second hand, make sure your equipment is top of the line.  Especially in the summer months – and heat – you’ll want an AC system and ice machines that can stand up to a large lunch rush.  Your customers – and staff! will thank you for thinking in advance, and by planning early on, you can avoid gaining a bad reputation when faulty equipment breaks in the middle of a busy lunch rush.  Equally important: a small heating device, open flame, and dishwasher.  Everything must be scaleable and custom, so shop with us and secure the best possible equipment at the best price.

3/ Location, location, location.  Where to go?  Where the crowds are is an obvious answer, but there is more to a good location then simple volume.  Make sure you have the proper permits and also that you are in an area known for its foodie scene.  Food trucks thrive together – but if there’s another grilled cheese truck in the park, consider going elsewhere.  Fairs, festivals, and even food truck specific events are also great spaces for high traffic and exposure.  If your town or city has an arts scene, or a sports stadium, consider looking into permitting to park outside before or after a big event.  A large venue will draw in a big crowd!

4/ Marketing, marketing, marketing.  Letting people know WHO you are is important for any restaurant, but letting them know WHERE you are is equally important as a mobile food truck!  Keep your customers up to date via Twitter, Instagram, and Facebook.  Make sure your social media info is updated regularly and displayed prominently on your truck and marketing paperwork.  It can be a fun to be elusive, but it’s better to keep folks in the know, and if you develop a fan base, they will find you given the proper tools!

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Getting the Cleanest Silverware

Your restaurant silverware might not be getting the cleaning that it needs to get the gasteroenteritis-causing germs off of it. Running your dishes and restaurant silverware through the dishwasher might not yield the optimal results, either. Who wants to eat with a “clean” fork with spots? What can you do to ensure that your patrons are getting the cleanest silverware?

Prewash

Prewashing your silverware before running it through your dishwasher may be just the trick to getting it ultimately clean. You see, when food sticks to the forks, knives, and spoons, it makes it a bit harder to get off the stainless steel surface. Food nurtures bacteria. If you’re finding food stuck on your silverware even after running it through the wash, it’s time to prewash, and maybe get your dishwasher serviced too.

Insist on clean towels

This one seems to be a no brainer, but there are occasionally servers running around with dirty towels which they then use to spread germs and bacteria to all of the surfaces which they touch. If you’re spotting that your servers aren’t being clean, talk with them, as cleanliness affects not only your diner’s health, but the health of the restaurant. All polishing should be done with super-clean towels!

It’s always good to keep your eye out for unclean practices which can be corrected. We realize that as restaurant managers, you’re having to make sure that everything is in ship-shape for your patrons.

It’s good practice to do a deep cleaning of the restaurant, but daily cleaning makes for less work when you’re breaking down everything.

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Empura Hand Sinks Keep your Workers Clean

One of the biggest things that health inspectors are looking for when they are looking over a restaurant is its cleanliness. That cleanliness can be found by the number of sinks, the presence of gloves and sanitization materials, or even drip prevention from raw foods. It all ties into the overall cleanliness of the restaurant.

In those inspection reports, the people who travel from restaurant to restaurant make sure that all of the sinks are working, that there is both hot and cold water available at some of them, and that there is also hand soap and a way to dry. The Empura EM-7PS-12 wall mounted hand sink was designed so that restaurants are able to take care of their hand washing needs.

On this hand sink, the whole assembly is an entire unit. There are no moving parts (that don’t need to be moving) because the whole unit is one single unit rather than a bunch of haphazardly put together pieces. The parts themselves were welded and sanded so that it looks even more professional.

The drainboards allow for positive draining on this sink, making for a more reliable and enjoyable hand washing experience. Getting the right restaurant supplies in your place goes beyond just pots and pans. It goes to fixtures, as well.