Posts tagged restaurants

Restaurant Equipment and a Love Hate Relationship

commercial kitchenIt is our job to bring you the latest in information surrounding the restaurant equipment maintenance in St Louis near Kirkwood MO and all other applicable categories in the commercial restaurant equipment business.  We pride ourselves in doing our best to keep you informed and so we want to discuss, today, commercial refrigeration and how to best maintain its health and function for your St Louis Restaurant Equipment needs.

Say there is a big event hitting your town that involves local food and restaurants, or really even an ordinary weekend when you know your restaurant will be busy and the equipment in high demand.  If your commercial refrigeration equipment fails at the wrong time, you’ll be sending all those potential new customers home dissatisfied or worse. So, in advance of restaurant needs, we’ll be posting great tips and resources on how to keep your equipment (and your head) cool!  This is an important concept to avoiding disaster at the worst possible time for your restaurant business.

Refrigeration equipment is your best friend and can be your worst enemy, according to one source we found online when researching the subject of everyday commercial restaurant equipment in St Louis near Kirkwood and its daily health and general upkeep. “Anyone who manages a food service operation probably has a love-hate relationship with refrigeration equipment. On one hand, they help you serve fresh and appealing fare. Without your coolers, chillers and walk in freezers, you’d be serving lukewarm drinks, wilted greens and melted ice cream. And that’s exactly the problem: when they break down, your business quickly comes to a screeching halt.”  Stay tuned for more information in the posts to follow from your St Louis Restaurant Equipment sales and service near Kirkwood on what to do to avoid the above scenario.

Preventing Food Poisoning With Proper Refrigeration

food poisoningFrom the desks of those who focus on bringing you the latest information on the commercial refrigeration sales in Ladue, we thought a great subject to cover would be in the realm of leftovers and how long they can and should be kept safely in your refrigerator.  Like so many things, the answer will vary by food type and, believe it or not, the quality of the refrigeration in your St Louis restaurant, however there are still guidelines to heed.  According to what we read from onine sources the following is true, “Leftovers can be kept for three to four days in the refrigerator. Be sure to eat them within that time. After that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately.”

If you choose to exceed this time (some are more risk-takers than others), then you run the chance of getting food poisoning — also called foodborne illness.  Such an illness is caused by harmful organisms, like bacteria in contaminated food. “Because bacteria typically don’t change the taste, smell or look of food, you can’t tell whether a food is dangerous to eat. So if you’re in doubt about a food’s safety, it’s best to throw it out.”  I found the above statement, but must disagree to an extent since I, personally, have a nose that smells anything.  That is not the norm, however, and especially where restaurants are concerned, if you make excess and wish to serve it later, after storing it in your St Louis Refrigeration near Ladue MO, it is much better to be safe than sorry where other people are concerned, especially paying customers.

Also, remember the following for prevention purposes, “Fortunately, most cases of food poisoning can be prevented with proper food handling. To practice food safety, quickly refrigerate perishable foods, such as meat, poultry, fish, dairy and eggs — don’t let them sit more than two hours at typical room temperature or more than one hour at temperatures above 90 F (32 C). Uncooked foods, such as cold salads or sandwiches, also should be eaten or refrigerated promptly. Your goal is to minimize the time a food is in the “danger zone” — between 40 and 140 F (4 and 60 C) — when bacteria can quickly multiply.”

Walk in Freezer Options for Your Restaurant

freezersOn behalf of your restaurant equipment sales and service in St Louis near Chesterfield, we bring to you, today, an in-depth analysis of walk in freezers.  Most of you will need to pursue one if you are about to purchase or have recently obtained your own commercial restaurant.  It can be tricky to know just what system will work best for you, so we hve compiled some information that we gathered online on behalf of your St Louis Restaurant Equipment repair and sales near Chesterfield in an effort to make the search less cumbersome for you.

There are two basic types of walk-ins: they are either prefabricated or built-in. Prefabricated units come with urethane panels that are sized according to the specifications of the product or built to order depending on the manufacturer and sometimes work best for restaurants who have very specific needs in mind. Before setting out to purchase a freezer from your list of restaurant equipment in St Louis near Chesterfield, you may want to take the time to determine if you need a custom size or interior. These prefabricated walk in freezers provide many great benefits including easier expansion and relocation. “Built-in units are also very popular and often consist of insulation that is covered with structural tiles on the walls and floors. These units can be built to meet the exact needs of your space but can’t be moved or changed as easily as prefabricated units.”

When it comes to walk in coolers and freezers, there are differences based on manufacturers too.  According to all that we researched on behalf of your Restaurant Equipment and sales in St Louis near Chesterfield, there exist quite the variety.  “At their simplest, a prefabricated walk-in cooler is just a large insulated box with a cooling system. The components can be summed up in a very short list: panels, floor, door, and refrigeration system.”  We will go into further depth on these individual parts in our following posts.

Food Waste in Today’s Restaurants

food wasteIn the restaurant industry, according to your St Louis Restaurant Equipment sales and service near Jefferson County, we know that there exists trends to stay on top of and on behalf of your St Louis Restaurant Equipment Installation near Jefferson County, we want to bring you some of the latest.  “Just like in any art form, trends in the culinary world are constantly shifting to reflect the ever-changing interests and needs of people. Keeping up with these trends is important to restaurant owners, chefs, and really anyone working in the foodservice industry.”

The past few years have marked significant change within the foodservice industry as the food culture shifts towards higher quality food and expediency, along with one major change that correlates with overall awareness on the part of the general population and that is a way to minimize food waste in the restaurant industry.  According to your St Louis Restaurant Equipment Sales near Jefferson County, this is a true movement that most all new restaurants are taking quite seriously.

Running a foodservice operation of any sort requires a lot of thinking and planning ahead. “You have to order ingredients on time, balance your finances, and manage your staff amidst a world of other concerns. As important as it is to consider what food you’re making, it’s equally important to think about what happens to food that’s left uneaten.” According to Feeding America, America produces an estimated 70 billion tons of food waste each year.  This is such an elaborate subject on which to write that we thought it best to split the discussion into multiple posts.  Here, we identify the problem on behalf of your St Louis Restaurant Equipment maintenance near Jefferson County and in the next post we will talk about solutions to the food waste problem that faces so many restaurants today.

Your HVAC and Refrigeration Advice

adviceWriting for your HVAC installation in St Louis near Collinsville IL, we cover many different topics all related to HVAC, refrigeration, and restaurant equipment.  These three categories are all specialties for your St Louis HVAC service and sales near Collinsville.  We began, in our last post, a pretty in depth discussion of restaurant equipment and how to decide just what your commercial kitchen needs.  Obviously, refrigeration is at the top of the list and we want to spend more time elaborating on that now.

Before deciding between the two main types of refrigeration, and also whether or not you want one of the other (you could do both types), you will want to know that you have reach in and walk in units from which to choose.  Before making a decision, consider the size of your operation, according to your HVAC installation company in St Louis near Collinsville.  We have done plenty of research on the subject and it definitely seems like those who take careful considerations before making the refrigeration purchase plunge, end up happy with the final products in their restaurant equipment and commercial kitchen.

Smaller restaurants, according to your HVAC service near Collinsville IL, can and should consider the following facts, “Although they have larger cold storage space and can be custom built to fit any kitchen, smaller restaurants may not require a walk-in cooler. There are even outdoor refrigeration and freezing options available if interior space is an issue.”  Whichever type you end up choosing, you should understand that your refrigeration and cooling units of all types will be essential pieces to your business indeed.  It will definitely behoove you to pay for professional installation, service and routing maintenance whenever necessary in order to extend the life of your HVAC and refrigeration products in St Louis MO.

A Few Commercial Oven Pointers

HVACIn the commercial restaurant equipment category of discussion, it becomes important to discuss the ins and outs of you options before you buy one and find out that you didn’t think ahead.  When it comes to the style of your range in the St Louis Restaurant Equipment sales near Overland MO, you can pick from a few different designs and styles of ranges.  Consumer Reports covers them at length.  We will brush up on the differences here.  You can go with a slide in or drop in range for your St Louis Commercial Restaurant Equipment near Overland MO.  There are many things to keep in mind when shopping for your commercial Restaurant equipment though.  Such as the following point made by consumer reports, “We note features on the model page for each range. Here’s something to keep in mind when shopping. On some pro-styles the oven may be relatively low to the floor, making it a bit inconvenient to use the low-rack position.”

Some pro-style ranges, which are another pretty common choice for restaurants, have smaller ovens than you may imagine.  Despite their extra width and space for additional burners, some are so well insulated on the inside that the usable oven capacity is small compared to what you may expect.  “Given their commanding look and width, typically 36 inches or wider, it’s surprising that some pro-style ranges have small ovens, but that’s what we found when we measured their usable space. The $7,200 Viking VGSC536-4G is one of the 36-inch ranges tested that has a small oven, and among 30-inch ranges, the KitchenAid KDRS407VSS, $4,000, Thermador PRG304GH, $4,500, and Wolf GR304, $4,900 have small ovens, to name a few.”

Last point to make regarding your commercial grade oven and range in the pro-style category is that despite what you may expect, many of these St Louis Restaurant Equipment near Overland are without self-cleaning ovens.  This is a shock for many people who definitely want that convenience.  If this includes you, then make sure you ask and don’t assume anything.

The Impact of Higher Minimum Wage on Restaurants

robot restaurantBack to the subject to restaurant automation in St Louis near Ladue, we are discussing many different aspects.  Mainly, where is it and when will we see fewer minimum wage workers and more automated activity in our restaurant industry?  Previously we covered the fact that most St Louis Restaurants near Ladue don’t bother with automation due to its cost and the labor being less expensive than the machine price and upkeep.  We know, however, that as minimum wages rise, this reality may very well change.

An article from a local St Louis Restaurant Equipment Sales Company near Ladue, elaborates with the following, “A consensus could lead to restaurants taking a more proactive stance with respect to automation since business leaders will have more of an incentive to prepare for the future better. In the meantime, the opinions on how these wage increases will impact the restaurant industry remain mixed.”

From where we sit, no matter how you slice it, the rising costs alone provide reason for restaurants to continue their quest to improve efficiency in whatever ways feasible. Moreover, it really doesn’t matter at all whether the rising costs take the form of labor or food or any other expenses. Anything that helps restaurants operate more efficiently is a good thing and automation may or may not be the key to this, according to the St Louis Restaurant Equipment Installation Company near Ladue.  The main question is just that, can technology offset rising costs in labor?  That same article sited above, found in our research on behalf of your St Louis Restaurant Equipment Maintenance near Ladue, answers that question with a question.  “Like most everyone else in the industry, though, I would like to have a better idea about the impact a higher minimum wage will have on restaurants over the long-term.”

Automation in Refrigeration and Restaurant Held Up

robot waiterYour Refrigeration Sales and Service in St Louis is continuing the conversation that was started on behalf of your St Louis Refrigeration Installation near O Fallon MO regarding the potential automation of the restaurant industry.  In a world where restaurant staff is getting paid more and more with minimum wage increases, it is forecast to be just a matter of time before it is less expensive to stock the St Louis Restaurants with automation rather than human workers.  So, what else, besides cost, is a factor in the delay of such a movement?  We set out to answer this and other questions surrounding the subject on behalf of your St Louis Refrigeration Sales near O Fallon MO.

“Technology, in this case automation, represents a very alluring option to help offset rising labor costs for a variety of reasons. It’s new. It’s different. It helps create that wow factor that guests love and positions a business as being leading edge. But it’s also important to realize that developing and implementing automation comes with a cost.”  Although running such an environment may indeed be more cost effective over time, the initial set up expenses are likely extreme and may be out of the restaurant’s budget as initial costs.

Also, other customer-driven forces continue to work against automation. Chief among these factors is providing guests the ability to customize their orders.  This would be impossible in a machine driven environment, unless controlled by some human touch, either employee or consumer one.  On behalf of your St Louis Refrigeration Sales, we found one other point worth mentioning, “Oftentimes, automation favors repeating the same task time and again with very little variation. This remains in stark contrast to what today’s food service customer expects. So, for automation to be successful in a food service application it must be elastic enough to provide flexibility and variety to guests.”  This may still be on the eventual horizon, but could also be one reason for the hold up.

Automated Restaurant Arrival

robot restaurantWhen it comes to technology today, just about any and every industry has certain aspects and elements of automation.  The restaurant equipment business is no exception to the rule.  However, many inquiries have been presented that wonder when things will reach a new height of automation in the world of restaurants, especially given the prime climate for such equipment.  So, in our most recent research on behalf of your St Louis Restaurant Equipment sales and service, we have decided to look it up and field this question as best we can.

This, according to one very informative article, “A couple of questions I get asked the most are ‘Why has automation not arrived in restaurants?’ and ‘When is it really going to get here?’ As I ponder the automated kitchen caricature seen here, my answer is that automation will become more mainstream when the laws of supply and demand take their toll. What I mean is this will become a reality for the restaurant industry when the cost of labor and the cost of automation intersect.”

The above point was the very best one found in our research on behalf of your Restaurant Equipment installation near Clayton MO.  The pay for minimum wage workers in the restaurant business is slowly approaching fifteen dollars an hour, so we see the bridge between income and automation costs approaching less and less of a gap.  Some are claiming, and we can see the potential validity in the stance, that once key players take a more long-term approach on the increase in minimum wage and its affects over time, then we will see many changes.  “Recently I read an article about the impact of the minimum wage increase in Seattle. As most articles, there were differing viewpoints about how the so-called fight for 15 will impact businesses. Perhaps restaurant automation will arrive when the economists agree on the potential long-term economic impact of the minimum wage increase.”  The above opinions could speed the receipt of automation in the Restaurants of St Louis MO near Clayton as well.

Commercial Refrigeration Restaurant Needs

refrigerationWhen opening a new restaurant in St Louis near Fenton, you will need to arm yourself first with all of the necessary restaurant equipment.  That can be a costly and very involved endeavor, to say the least.  Today, on behalf of your St Louis Restaurant Equipment Sales and Install near Fenton, we begin your journey with free advice in this realm.  Our journey begins with your commercial refrigeration needs since all new restaurants will need this at the top of their restaurant equipment list.

There are different styles and make ups for the commercial refrigeration world.  The most popular are reach-ins.  “Reach-in refrigerators are the cold-storage workhorses of commercial refrigeration, used in nearly every commercial kitchen to keep the most frequently accessed foods nearby. They can include up to 3 sections with solid or glass doors and can be used for storing everything from fresh produce to bottled drinks.”  One plus here, according to your St Louis Restaurant Equipment sales near Fenton, is that by design, these refrigerators are prepared to be opened frequently.  “Many are designed to be “working boxes” and will maintain safe temperatures when they’re opened frequently. Some have half-sections with Dutch doors for increased organization and energy efficiency.”

When your restaurant equipment list involves a refrigerator that will be in the public eye and possibly used by your clientel, then glass door models are popular there, according to our recent research on behalf of your Restaurant Equipment Maintenance in St Louis near Fenton.  “Glass door merchandisers are used front-of-house in restaurants and in retail stores for displaying packaged foods to the public. These have self-closing, swinging, or sliding doors, and most have bottom-mounted refrigeration systems, making them easy to access for cleaning and maintenance.”  Other models and designs will be discussed in the next post, here, on behalf of your St Louis Restaurant Equipment sales and service.  Stay tuned for more details!