Why Does Every New Restaurant Look Like A Factory? : The Salt : NPR

The stripped-down look of exposed brick, poured cement floors and Edison light bulbs is popular in restaurants across America. One reporter dares to ask, “Seriously, why?”

Source: Why Does Every New Restaurant Look Like A Factory? : The Salt : NPR

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Foodservice – Labor Savings

There are less and less bodies coming through that revolving door to staff your kitchen. It’s not just your operation; it’s all over the industry. Skilled labor that not only comes to work but stays at work is rare. You’re probably already trying to figure out how to do more with less because frankly you are forced to. The quality employees that you do have are performing more and more tasks as fewer team members are around to pick up the slack. Stress is boiling over and the bad moral is showing its effects. If you can’t fix the lack of labor issue, you may want to consider looking into foodservice equipment that can cut down on labor time, stress, and save you money while doing it all.

3 Chefs Smoked ChickenIt will take an investment, so when you make that investment, do your due diligences.  Find equipment that has a low operating cost, that has been tested for energy efficiency and will cut down on waste and pay for itself over time. Energy efficiency seems like it’s the last thing that you need to be worrying about, but think about it, if a piece of equipment is designed to earn you more money the longer it’s on, it had better be energy efficient right?  In fact, holding cabinets are some of the most energy efficient of any category of major kitchen equipment.
Cook and Hold OvensRetherm Ovens and hot food holding equipment have a major impact on streamlining your production process of a foodservice facility.  Having your menu items ready and on hand to serve, eliminates spikes in production and labor stress during your peak periods of service.  The result is less staff hours and lower labor overall costs.  Preparing large batches of food ahead of time reduces the employee skill level needed to achieve the same menu as a cook to order production.  The longer you can maintain high quality, flavor, and texture of your food while holding, the longer you can utilize that food product without sending it to the waste.  This means less food waste due to degradation of food quality and happier more satisfied “yelp friendly” customers as a result.

Large or “full-size” holding cabinets can become a key cog of a reduced touch or reduced labor foodservice production process. There is a whole spectrum of holding cabinet sizes available that will assist you with the different applications in your operation.  Pans of food can be removed from fryers, steamers or ovens and be placed directly into holding cabinets in order to avoid a cook/chill process.Bulk Food Holding HLC

Cooking with the intent to hold results in a more efficient production that often eliminates the need for some additional cooking equipment and staff.  The staff that is on hand, are now free to focus on service, so more orders can be taken with less labor during peak meal times.  Foodservice labor issues in commercial kitchens are forecasted to continue for the foreseeable future.  Stay positive and explore your options, your employees and pocketbook will thank you.

Why Good Bars Spray Your Beer Glass With Water | VinePair

Why do bars wash your beer glass before serving you? The answer has to do with more than cleanliness.

Source: Why Good Bars Spray Your Beer Glass With Water | VinePair

If you’ve ever visited a nice beer bar, you may have noticed a small sink your bartender uses to rinse your beer glass before serving you. That sink looks like this:

rinsing-beer-glass-inside

It’s called a star sink, or a glass rinser. You press the glass rim down into the glass rinser, which shoots a mist into it. It looks super cool and it’s also an efficient way to prepare a beer serving glass. However, you might be asking yourself, “Why doesn’t the bar just prepare clean glasses beforehand? Why rinse them right before serving me my beer?” Well, the glass cleanser doesn’t give your glass a thorough cleaning. Rather, it’s used to blast away away lingering dish soap, or other crud that accumulates when you’ve left a glass out for awhile.

But this sink actually serves a greater purpose than just cleaning your glass.

When you rinse a beer glass, it becomes more slippery, and there’s less friction when beer fills it. This allows a more even, clean pour and a substantial, fragrant head. As we’ve established before, beer foam is actually a good thing, because it carries a great deal of your beer’s aromas, and smelling is half the fun. The other benefit of rinsing a beer glass is that the spritz can cool the glass down, because we know that pint glasses often have the tendency to prematurely heat your beer up.

So, the next time you see your bartender rinsing your glass out, tip your hat in appreciation of a better-smelling, cooler beer. Cheers!

Published: July 21, 2015
By: Aliza Kellerman
Via: VinePair