Stainless steel

Stainless steel used in flatware is composed of different types and amounts of steels. The main component in flatware is chromium and nickel, which helps the steel resist corrosion.

Therefore flatware that is 18/10 means that 18% is chromium and 10% is nickel. The higher the nickel content, the more protection the flatware has from corrosion. Prices of stainless steel flatware vary depending on the composition.

Tabletop

Your restaurant’s seating arrangements will help you determine what goes on your table - consider the theme of your establishment. Not every restaurant requires a demitasse spoon, oyster fork and steak knife. Make sure anything you put on the table serves a purpose. The appearance of clutter will leave a negative impression with your guests, so any piece of flatware or glassware should be absolutely essential to the meal.

Care

“Make sure the flatware is washable and is washed properly,” says Scott Ebbert, a CFSP foodservice equipment sales manager, “and make sure it is a heavy grade.”

Your flatware should be durable enough to withstand the level of use you anticipate. Some patterns naturally hide scratches and wear, while other styles can accentuate them.

Last, and this may seem obvious; Ebbert advises taking precautions to ensure flatware isn’t thrown away. San Jamar makes a tableware retriever lid for your waste container to catch any silverware that might accidentally be discarded by staff or guests. San Jamar also has a disposer saver and magnetic scrap block to prevent flatware loss.

Additional resources

Talk to one of our foodservice equipment & supply experts about the different types of metals and brands of flatware and, ask us where to find the best price.

According to a study conducted by the consulting firm Technomic, the restaurant industry has a $33.3 billion opportunity to grow consumer catering sales.

Although the recession has taken a toll on catering to business customers for corporate lunches or meetings, catering to the growing number of consumers choosing to entertain at home is a largely under-served sales opportunity for restaurants.

Chains that have invested resources in developing the catering side of their business have experienced double-digit sales growth, Technomic found.

Here are some tips for capitalizing on the catering boom and making the most of the holiday party season…

1. Offer a customized menu specifically designed for large events.
2. Your ability to market and promote catering services to your customers daily begins at the tables in your dining room. Each meal you deliver is an edible brochure for a catering event.
3. Table tents and check inserts are a perfect way to announce your catering services. Let everyone in your restaurant know that they can inquire for more information.
4. Add a page to your web site announcing catering. Make sure there is a form for a customer to fill out if they have a catering inquiry. Answer the inquiries within 24 hours.
5. Invite guests to join you as you unveil your new seasonal catering menu.
6. Transportation considerations: Not only do you have to move many delicate objects from point A to point B without breaking them, you also have to maintain their temperature to keep food safe. (Perishable food must be kept out of the “danger zone” (40-140F) where dangerous bacteria can grow.) Consider using insulated carriersand reusable ice.
7. Create an hourly timeline for the catering event for when each course will be served, when toasts will be made and be sure to communicate any delays to your staff.
8. Strategically placed plants, food stations and lounge style seating arrangements can cozy up a cavernous space.
9. Going with butler service/passed drinks gives you better control over consumption. Having a drink or water passed when guests arrive also relieves pressure on the bartenders to serve everyone at once.
10. If alcohol is going to be poured at an event, make sure everyone involved has the necessary licenses, training and insurance. If anything happens (and it could) everyone is going to be held liable. Make sure bartenders know what the approved pour amount is and empower them to say no when someone asks for a double or has had too much to drink.
11. It is critical to incorporate and notify your catering manager about any special requests and needs that your guests may have, including food allergies, religious requirements or dietary restrictions.
12. Know your guest profile and preferences such as their professional level, the frequency your they attend similar events and the age group, as older groups may prefer a milder menu.
13. The presentation of the meal should make your guests want to eat it! This means table linens and decorations that complement the theme of the meal. If it doesn’t look good and smell good, your guests will not be happy.
14. Consider whether you are serving plated meals or buffet style – this helps make decision about the length of the meal and prep time.

Additional resources:

• The Restaurant Blog
• Everything Guide to Starting and Running a Catering Business
• NACE - National Assocation for Catering Executives
• ICE - International Caterers Association
• CaterSource

The Top 100 limited-service sandwich chains grew sales in 2008 by 8.6% to $20.3 billion, according to Technomic.

The sandwich-sector findings are detailed in a new study from Technomic, the 2009 Top 100 Limited-Service Sandwich Chains Restaurant Report.

Some strategies that the top-performers are using: value-driven menu; healthy approach to sandwiches; convenience with delivery options; high quality menu positioning.

• KEY E&S for sandwich shops:

• panini grills
• prep tables
• squeeze bottles for condiments
• undercounter refrigeration
• slicers;
• conveyor toasters
• walk-in coolers and freezers
• hot-holding cabinets and
• hot/cold pans.

• KEY Considerations: Durability for high volume; accuracy for streamlined and consistent quality and flavor; flexibility to accommodate a wide variety of tastes and preferences.

You can also download a pdf list of our latest Scratch & Dent items - equipment discounted due to gentle use and/or slight damage. We update the list every month.

Let us know if you think any changes could be made to improve the navigation and organization of the page.

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The Coalition says that a seamless extension is essential to provide businesses with the certainty they need to undertake capital expenditures, which are critical to fueling economic activity and creating jobs.

History the the 15-Year Depreciation…

A provision in the American Jobs Creation Act of 2004 shortened the depreciation period for qualified improvements to leasehold and restaurant property from 39 to 15 years. The provision applied to improvements that included new HVAC systems or refrigerators, and expired December 31, 2007; the EESA reinstated the allowance for the accelerated depreciation for leasehold and restaurant improvements retroactively from January 1, 2008 until December 31, 2009.

EESA also expanded the depreciation allowance to include improvements to retail buildings and new restaurants for 2009.

Other incentives - Section 179

Also this year, Congress increased the amount that small businesses can write off for capital expenditures to $250,000. Operators can take advantage of these incentives by purchasing new equipment during the 2009 calendar year. The law also maintains the bonus depreciation of 50% for qualifying assets. This bonus is in addition to regular first-year depreciation.

• What is Section 179?
• Lease Benefits
• Savings Calculator

Sample Calculation:

Assume you finance $300,000 worth of business equipment, put it to use in 2009, and take advantage of Section 179. Your TAX SAVINGS could be significant.

1st Year Write Off:

• Section 179 $250,000
  ($250,000 is the maximum write off in 2009)
• 50% Bonus Depreciation $25,000
  (On remaining value: $300,000-$250,000=$50,000×50%=$25,000)
• Normal 1st Year Depreciation $5,000
  (Depreciation calculated at 5 years=20%; $25,000×20%=$5,000)
• Total 1st Year Deduction $280,000
  ($250,000+$25,000+$5,000=$280,000)
• Tax Savings Assuming 35% Bracket $98,000
  ($280,000x.35=$98,000)

1st Year Net Cost After Tax Savings: $202,000

Qualifying Products:

Business owners who acquire equipment including machinery, computers, and other tangible goods, usually prefer a substantial deduction in a single tax year, rather than a little at a time over a number of years. This accelerated deduction is known by its section in the tax code: a Section 179 deduction. The 2009 law extends the amount of qualified property that a business can expense under Section 179 to $250,000.This incentive is for equipment placed in service by December 31, 2009 and is designed for small companies, so the deduction phases out when a business purchases more than $800,000 in one year. (Companies cannot write off more than their taxable income).

View qualifying products. (Please contact your tax advisor to confirm the specific product you are interested in qualifies under the Section 179 prior to purchase.)

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