Tag Archives: Tip of the Day Tuesday

Increase Speed of Service and Efficiency in Your Restaurant

An unexpected rush, being short staffed or a menu item that slows down speed of service each time it is ordered.  There are many of reasons why customers may wait longer than they want to be seated, get their meals or get the check.  While you cannot have a plan in place for every possible situation, you can use these tips to minimize the negative impacts of slow service!

Increased Speed of Service: Restaurant Best Practices

Before you can critique how fast or slow your speed of service is, you need to define what great service is at your restaurant.  According to foodwoolf.com, restaurant owners should “get clear on what great service looks like for your restaurant and write it down”.  Once you have established what level of service you expect, you can work on ways to do it better and faster. This is an important and often skipped, first step.

Once you have your service levels defined, it is important that you provide your team with the proper equipment.  Simple things like making sure you have enough silverware, dishes and basic inventory items all the way up to making sure your cooking equipment, dishwashers and refrigeration are working properly and have the proper capacity for your needs.  This can all shave time off of everyday tasks and have a large impact on your speed of service.

Now that you know your service targets and your equipment is operational, it’s time to spend some time on the human side. According to delaget.com, restaurant owners should “prioritize training” and “schedule the right people for the right roles”.  The more comfortable people are with your systems and processes, the more accurately they will perform, which in turn increases your speed of service.  A training program should include the following:

  1. Practice in the POS system
  2. Role playing and menu overview
  3. Time job shadowing a more experienced team member.

Conclusion:

There are many factors that impact the speed of service at your restaurant, and not all can be planned for.  However, if you take some time and implement the tips above you will find your speed of service won’t suffer when you get an unexpected rush or find yourself short staffed!

Tuesday Tip: Maintain Your Grill

Ahhhh, summertime.  The days are longer, hotter, and packed full of activity; and one of the top summer activities is BBQ!  All of that summertime fun can come grinding to a halt if your grill is not in working order.  But fear not, this can all be avoided if you regularly maintain your grill.  Since there are more things that can go wrong on a gas grill, the maintenance tips provided here are for gas grills.  So read on and make sure your next BBQ is the best it can be!

Maintain Your Grill- Routine Gas Grill Maintenance Tips:

According to artofmanliness.com there are not a lot of complicated things that need to be done to maintain your grill.  Follow these simple steps and your grill will be primed and ready!

  1. Check for propane leaks.  This is as simple as rubbing soapy water along the gas line and connectors.  You will need the propane turned on to do this.  If any bubbles appear, you have a propane leak and will need to tighten your connections or replace the gas line altogether.
  2. Keep it covered! This is the easiest way to keep your grill from rusting, becoming exceedingly dirty, or just being exposed to harsh weather conditions.
  3. Keep it Clean! After each use, and while it is still hot, brush the grates with a sturdy grill brush.  After it has cooled, you can also wipe the exterior with some window cleaner.  In addition to this, a deeper cleaning should be performed once or twice a year, depending on how much you grill.

Maintain Your Grill- Deep Cleaning Tips

You’ve done a good job of keeping up with your routine maintenance, but inevitably you will need to perform deep cleaning once or twice a year.  Not sure how to begin?  planitdiy.com shows us the steps to performing a deep cleaning below.

  1. Turn off the gas and disconnect the propane tank.
  2. Remove cooking grates and burner cover bars.
  3. If your grates and/or burner bars are exceedingly rusted or pitted, it is time to replace them.  If they are in good shape, simply soak them in warm water and scrub them with a scouring pad.
  4. Remove the warming rack, replace if needed.  If not, clean in similar fashion to the grates and burner bars.
  5. Inspect the burners.  Either replace them if they are worn out, or clean them.  Make sure the burner holes are not clogged with debris.  If they are, simply poke through with a small pointy tool.
  6. Scrape inside of the grill and the hood with a putty knife.  This will get rid of that tough, built-up residue.
  7. Once it is all scraped, hit it with degreaser and let it stand for 10-15 minutes.  Rinse it out and repeat if necessary.  Let it dry completely before using.
  8. If there are any buttons or functions that no longer work, those need to be replaced.
  9. Lastly, put your grill back together and get cooking!

 

Tuesday Tip: How Clean Is Your Water?

How Clean is Your Water?

Water is used in practically every aspect of the kitchen, including food preparation, warewashing, beverage service, basic cleaning and even some cooking functions. Normal tap water contains a number of suspended and dissolved solids, such as chlorine, bacteria, sediment, chemicals and other harmful elements. These solids can cause water to look cloudy, smell badly or taste funny, and can also affect any menu item that is prepared, washed or cooked with water!

One way to help remove these solids from water is with the use of water filters. While there are other treatment options available, water filters are the least expensive and the easiest to implement and maintain. Most importantly, they are effective—water filters offer the last line of defense between the body and the more than 2,100 known toxins that may be present in tap water!

Avoid This!

Brewer Without Water FilterBrewer With Water Filter

Here you can see the difference a water filter can make. Photos, courtesy of Bunn-O-Matic® Corporation in Springfield, IL, show a laboratory coffee hot-water reservoir after 7,000 brews (3,500 gallons or 134,247 liters) without and with a water filter.

How Can Water Filters Benefit My Commercial Kitchen?

Extend the life of your restaurant equipment

The chemicals and other impurities found in tap water can build up and corrode the metal parts of your kitchen equipment, which can increase downtime and eventually even cause the machine to stop functioning completely. Less build up means that the interior moveable parts can function in the full range they were intended to when designed.

Increase the efficiency of your restaurant equipment

Just a few thousandths of an inch of scale formation can reduce the energy efficiency of your equipment by 25% or more! In addition, scale formation can lower production times and levels, as well as prevent the machine from performing correctly. Commercial Water filters help to decrease the amount of scale buildup and keep your unit running as efficiently as possible.

Improved taste, smell and clarity of water

Because water filters block out solids, the resulting water is more clear, has a better taste and doesn’t smell badly. Using filtered water in food and drink preparation can enhance the overall flavor and aroma of the menu item. With filtered water, your diners can consume your creations without worrying about poor water quality ruining the taste!

Reduce service and maintenance costs

Maintenance calls are costly! Prevent the damage that scale formation and other deposits cause to your machines by using a water filter. While maintenance costs can be a painful hit to your expenses, full replacement of the equipment is even worse! When scale formation builds up too much, even a professional cannot reverse the damages and full replacement is the only solution.

Which Types of Restaurant Equipment Can Benefit From Water Filters?

Ice Machines

Without a water filter, you risk any of the following:

  • Scale buildup on evaporator plates can significantly increase maintenance costs
  • Excess sediment particles can clog distribution tubes and solenoid valves
  • Excess chlorine residual can cause chlorine smell and corrosion in ice bins
  • Sediment and abrasive hard particles wears down and shortens the life of pumps, valves, o-rings and seals

All Ice Machine Filters

Coffee Makers

Without a water filter, you risk any of the following:

  • Scale buildup on sensors and heating coils can significantly increase maintenance costs
  • Excess sediment can clog spray head in brew basket
  • Excess chlorine and organic residual cause bitter-tasting beverages

All Coffee Maker Filters

Steamers and Combi Ovens

Without a water filter, you risk any of the following:

  • Increased chlorine-induced corrosion
  • Limescale formation in high temperature steam application
  • Lower energy efficiency
  • Decreased life and performance of the steamer due to dirt and rust particle build-up

All Steamer/Combi Oven Filters

Tip of the Day Tuesday: Buying Guides

Thinking about making a big purchase? Use buying guides to help you shop!

There are many factors to consider before selecting the right product for your business. Buying guides are a great way to research popular items, providing comparisons and valuable insight into the specific item that will offer the best solution for your establishment.

We are dedicated to helping you make the best buying decision for your business. Whether you’re in the market for a new walk-in freezer or a set of flatware, we want you to make an informed decision. We offer buying guides for every category so shoppers can learn the differences between the types  of equipment and supplies we offer, and make the best purchase specific to their needs. Browse buying guides for refrigeration, cooking equipment, food preparation, furniture, dining room, dishwashing and sanitation, pizza and concession, and shelving and carts here!

Tip of the Day Tuesday: What Slicer Do I Need?

There are several factors that go into determining what kind of slicer would best fit your needs. What will you be slicer, how much, and for how long? Reference our quick guide below and then talk to a product consultant on further recommendations of great slicers at 800.215.9293!

What are you slicing?

  • All commercial slicers are designed to slice meat
  • A heavier duty machine is recommended for higher volumes of cheese

Amount of Cheese Slicing

How much are you slicing at any given time?

  • Manual slicers are convenient for made-to-order or small batches
  • Automatic slicers help reduce employee fatigue and provide a consistent product

Type of Slicing

How long are you slicing for?

  • Less than 2 hours or 700 slices ⇒ Light Duty
  • 2–4 hours a day or between 700 and 1400 slices ⇒ Medium Duty
  • All day operation or over 1400 slices ⇒ Heavy Duty

Daily Amount of Slicing

Tip of the Day Tuesday: Value Series Products

Opening a restaurant is a very exciting milestone, but there is no doubt that it is also very expensive. As an owner, you want quality products that will prepare and display your food properly and eloquently without breaking the bank. Central Restaurant Products has a specific line of products just for this purpose!

Here at Central, we feel you shouldn’t have to sacrifice quality while trying to stay within a692-088 budget—and for this very reason, we have established our Value Series products.

Carefully selected in a wide range of food service categories, our Value Series products will help you grow your business without putting a huge dent in your budget. In order to meet this requirement and receive the Value Series designation, all products must meet the following standards:

  • Affordable pricing
  • Quality grade materials and construction
  • Efficient performance
  • Reliability and durability

Browse all of the value series categories today and contact a product consultant with any questions at 800.215.9293!

 

Tip of the Day Tuesday: Cleaning Time!

When was the last time you cleaned the coils on your refrigerators? It is suggested that the evaporator coil and condenser coil are cleaned at least every 3 to 4 months. These coils collect dust and lint that is in the air and can cause your refrigeration to not cool properly if not cleaned regularly. Doing so will keep your refrigeration running properly for far longer! So odds are, it’s time to get to cleaning!


894-288

To clean the coils, wipe with a commercial coil cleaner. Then on the condenser coil, brush the fins from top to bottom (never side to side). Be sure that the unit is disconnected from power to clean the coils. While you’re at it, be sure to give the exterior, interior, and the shelves a good wipe with a clean, wet cloth. This should be done daily for the protection of your produce and to avoid cross-contamination.

 

 

 

 

 

 

 

Have questions? Looking to order a new refrigerator? Browse our wide selection online or give one of our helpful product consultants a call at 800.215.9293!

 

Tip of the Day Tuesday: Combat Cross Contamination with Color Coding!

Did you know? The sixth largest contributing factor to foodborne illness is cross contamination. If just one customer gets a foodborne illness at your restaurant, it can spell disaster for your image. Cross contamination is easy to prevent by using color coding.

There really is no substitute for cleaning and sanitization of your cutlery and cutting boards after use, but color coding your food prep supplies lessens the likelihood of cross contamination. Color coding allows employees to quickly identify which cutting boards, knives, cut resistant gloves and utensils should be used for a specific food.

What Do the Colors Represent?

Cross Contamination

 

For more information on color coding your smallwares, see our Buying Guide! Shop Central for a vast array of products that can help prevent foodborne illnesses and keep your restaurant running safely.