How to Improve Your Restaurant’s Website for Better Business
Want to keep your kitchens and your restaurant equipment busy? If your restaurant is not online yet, you’re probably missing out on a big opportunity to improve business for your restaurant. Equipment...
View ArticleRestaurant Success in the City: Urban Franchising Tips
If you’re franchising your restaurant in an urban area, you’re going to need more than quality restaurant equipment to make it work. While, yes, your focus should always be on turning out a quality...
View ArticleFast Casual Pizza: What’s Next for Commercial Restaurant Equipment
The fast casual restaurant is on the rise, cooking up a frenzied variety of foods on eateries’ commercial restaurant equipment to great financial success. According to the NPD Group, the number of fast...
View ArticleInto the Fryers: The Designer Doughnut Trend
It all started with the Cronut. Well, perhaps not, but it certainly exploded after the Cronut. Pastry-hawkers the world over have been heating up their fryers to participate in a deep-fried,...
View ArticleThe Care and Keeping of Food Slicers
Food slicers are a necessity in many kitchens. Useful for cold cuts, sliced bread, fresh-cut fruits and vegetables, and so much more, every good kitchen should have a food slicer on hand. Using a...
View ArticleUndercounter Glass Washers: The Busy Kitchen’s Secret Weapon
This week at ShortOrder, we’d like to spotlight undercounter glass washers in keeping with the “undercounter” theme (see last week’s undercounter ice machine post), Although undercounter glass washers...
View ArticleHow to Keep Your Commercial Restaurant Equipment and Kitchen Safe and Clean
A restaurant’s kitchen can be a hazardous place. It’s a fast-paced environment with all manner of dangerous areas and precision commercial restaurant equipment. Unfortunately, the best commercial...
View ArticleQuick Service, Full Service, and Fast Casual: What’s the Difference?
If you’re starting a restaurant, you’re facing a lot of decisions that determine how your business will be run. From the concept of your restaurant to the kinds of restaurant equipment you’ll need,...
View ArticleGuide to Buying Certified Restaurant Equipment
Because not all restaurant equipment is created equal, it’s important for your equipment to have the right certifications. But which one does your operation need? And what do all those acronyms stand...
View ArticleHow to Save Space in a Restaurant Kitchen
Think all professional kitchens looks like the spaces on Iron Chef? Think again. In reality, the fact is that professional kitchens are often small and cramped; hardly the conditions you see on TV....
View ArticleThe FDA Food Code and Your Restaurant: What You Need to Know
There are a lot of rules in the 2013 Updated Food Code published by the FDA. Most of them are commonsense rules, but there are some very important bits that every restaurateur should know for fostering...
View ArticleTime to Buy a New Ice Machine? What to Look for
Ice machines are one of the ‘grunts’ of the kitchen, constantly in use and long-suffering. It is easy to just keeping using yours until it breaks down and you have to buy a new one. But how do you deal...
View ArticleBrand Spotlight: Vulcan Restaurant Equipment
Vulcan restaurant equipment started way back in 1890 with the formation of the Vulcan Gas Heating Company. For nearly 125 years, and through a few incarnations, the name Vulcan has been synonymous with...
View ArticleDude, Chill! How Choose Refrigeration For Your Food
Having a refrigerator or freezer in your facility might not be enough. Commercial foodservice regulations are so strict that those units must maintain very tight temperature tolerances to safely store...
View ArticleKetchup, it’s Not the #1 Condiment Anymore
No, I’m not kidding. Salsa is now the most popular condiment in the United States, surpassing even ketchup! Is this just an interesting fact or maybe an opportunity in disguise? I think it’s the...
View ArticleHow to Save Space in a Restaurant Kitchen
Think all professional kitchens looks like the spaces on Iron Chef? Think again. In reality, the fact is that professional kitchens are often small and cramped; hardly the conditions you see on TV....
View ArticleThe FDA Food Code and Your Restaurant: What You Need to Know
There are a lot of rules in the 2013 Updated Food Code published by the FDA. Most of them are commonsense rules, but there are some very important bits that every restaurateur should know for fostering...
View ArticleTime to Buy a New Ice Machine? What to Look for
Ice machines are one of the ‘grunts’ of the kitchen, constantly in use and long-suffering. It is easy to just keeping using yours until it breaks down and you have to buy a new one. But how do you deal...
View ArticleBrand Spotlight: Vulcan Restaurant Equipment
Vulcan restaurant equipment started way back in 1890 with the formation of the Vulcan Gas Heating Company. For nearly 125 years, and through a few incarnations, the name Vulcan has been synonymous with...
View ArticleDude, Chill! How Choose Refrigeration For Your Food
Having a refrigerator or freezer in your facility might not be enough. Commercial foodservice regulations are so strict that those units must maintain very tight temperature tolerances to safely store...
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