Steps for Setting up A Successful Buffet

Ever see those beautiful buffet tables and banquets and receptions and wonder why your buffets at holidays and special occasions seem so unorganized. Maybe you wonder why the buffets at your events cause such a hold up and take so long to get through. Here are a few steps to help you create a successful buffet table.

Choose an Open and Central Location

Open and central locations are always best for a buffet. Placing a buffet in the center of a room or a good distance away from the walls will allow two lines to form on each side of the tables. This prevents long lines from forming. The tables should be placed in an open area so that guests do not have to crowd between furniture or other fixtures while trying to manage a plate of food.

Set Up Tables and Basic Equipment Far In Advance

Although the food should be brought out as close to the start of service as possible, tables and equipment should be set up well in advance. Setting up equipment and tables early will reveal any problems before guests arrive. This also provides enough time to remedy any problems. It is normally best to set up everything hours or a day before service.

Create Separate Stations for Drinks and Special Items

Beverages should be separated from the buffet in order to prevent a large mess. Cups could easily be spilled on tables or into the food trays. Buffet items that require extra work or a dedicated server should also be separated from self-serve trays so that there are no bottlenecks along the main line.

Arrange Hot or Chilled Trays at the End of the Buffet

It could take a long time for guests to make it from the start of a buffet to the end. Placing chilled or hot items at the end means they will make it to a table without changing temperature dramatically. This provides a better experience for guests.

Place Dishware at the Start of the Buffet

Serving dishes like plates or bowls should be placed at the start of the buffet and away from food. This allows guests to pickup dishware and get immediately into line. Scattering dishware across the whole buffet can be confusing for guests and could cause sanitation problems if food is dropped on a stack of plates.

Arrange Utensils at the End of the Buffet

The final step is to arrange utensils at the end of the buffet. This makes it unnecessary for guests to constantly balance silverware on a plate while reaching out for food or navigating through the line. Placing extra napkins at the end will help as well.

By taking these steps, your guest will be able to move quickly through the buffet to get to the delicious food as quick as possible. For added appeal, try displaying food at different heights and use decorative service ware. If you need some supplies to get your buffet ready, check out our catering supplies at Discount Restaurant Supply.

Have any other tips for setting up a buffet? Share it with us by commenting below!

Panini Press Buying Guide: Features to Look For

With a slew of Panini presses available on the market, it can be difficult to choose one that is right for your
business. Here are a few key features you should look out for when shopping for a Panini press:

• Temperature Control
Most commercial-standard Panini presses will have an adjustable thermostat. High-end presses will carry clearly marked thermostats with a wide range of temperatures. This not only increases the versatility and usability of the press, it also allows for minute adjustments, which can make a huge difference in end product. The Admiral Craft Panini Grill (SG-811E-F) and the Globe Bistro Panini Grill (GSG10) offer temperature control up to a whopping 570° F.

• Removable Catch Tray 
Removable catch trays – sometimes called drip trays – are essential for effective workspace cleanliness. They prevent large messes on counter tops, and make cleanup much easier. Many catch trays, especially those made out of stainless steel, are also dishwasher safe. Aside from cleanliness, catch trays assist in fat drainage for users who prefer healthy grilling, or would simply like to have the option. The Globe Sandwich/Panini Grill (GPGDUE14D) comes standard with a stainless steel catch tray.

• Floating Hinge
Floating hinges allow the Panini press to be closed at a variety of heights, thus accommodating a number of sandwiches and bread types. Many floating hinges are spring hinges, and offer adjustable tension. In this way, the cook is in charge of the amount of contact and the pressure of contact between the sandwich and the grill's upper plate. The Globe Bistro Panini Grill (GSGDUE10) offers a floating spring hinge with adjustable tension.

• Grilling Surface
There are a number of factors to consider with regards to grilling surface. These include the grilling surface area and the material the grill surface is made out of. Cast iron grilling plates are commercial favorites. Well-seasoned cast iron plates improve with age, last a lifetime, and are easy to clean. Their excellent heat retention abilities allow for a uniform cooking temperature across the entire grill. The larger the grilling surface, the more food can be cooked at one time. Combining a large surface area with cast iron material creates a precision cooking tool that is both cost- and time-effective. The Globe Panini Grill (GPG1410) and the Globe Bistro Panini Grill (GPG10) both have high-quality, well-seasoned cast iron plates with large surface areas.

The Panini press is a wonderful investment for a commercial cook, and can be a versatile tool in the right hands. It is important to consider all the features of a Panini press before choosing one that is right for you. Let us know if we missed any aspects in a Panini press you are interested in via the comments below.

How to Maintain Stainless Steel Restaurant Equipment

Most restaurants are full of stainless steel equipment because it is very easy to clean and durable. Properly maintained and cleaned stainless steel equipment will not only last longer, save money, but it also keeps food safer. Below are some tips that will help you maintain your stainless steel restaurant equipment:

Use The Right Tools To Clean It
You have to use the right tools in order to maintain the appearance of stainless steel. Sponges, plastic scouring pads and soft cloths are the best types of tools to use. Steel wool, scrapers and wire brushes should not be used because it could possibly scratch the surface.

Use The Right Cleaning Products
You should avoid using any type of product that contains chlorine. Even though chloride can kill bacteria that are on the surface, it will do a lot more harm than good. Chlorine will cause the chromium layer of the stainless steel to deteriorate. Alkaline and non-chloride cleaning products are the best types to use. Excel and Spiffy Spine are examples of cleaning products that are great choices for cleaning steel.

Furthermore, you may want to consider using baking soda. Baking soda is a great for removing grease stains. You just need to add some water to the baking soda in order to form a paste. Apply it to the areas with the grease.

Clean Up Spills Immediately
Spills should be cleaned up immediately. Spills can damage the chromium layer of the stainless steel, which is its protective layer. It will also be easier for you to clean the stainless steel later if you use clean up the spills immediately.

Consider Using A Water Softener
Hard water can damage stainless steel. That is why you may want to consider using a water softener. It is also a good idea to avoid letting water stand on the stainless steel for long periods of time.

It is not that difficult to maintain stainless steel restaurant equipment, but make sure that you use the right products to clean the stainless steel and to make cleanliness a priority. 

Ice-O-Matic Ice Machines

For over 50 years Ice-O-Matic has been involved in the manufacture of ice machines and accessories. Ice-O-Matic is recognized the world over as a leader in the production and servicing of ice machines. They are recognized for the development of modern commercial technologies in the ice-making field, which allow for safer production and use of our ice-making products. Our service to the customer is unrivaled, and it is delivered by technicians who are internationally certified in their trade. 

Ice-O-Matic carries a full line of ice makers that produce crystal-clear cube and pearl-shaped ice cubes, as well as flaked ice available in modular and self-contained models. The self-contained units are smaller in size, and are designed to be placed under commercial counters, such as those found at bars and coffee shops. The modular units can produce up to 1,856 pounds of ice per day, while the self-contained units have a maximum production capacity of 356 pounds of ice per day. The type of ice you are looking for, as well as your own personal design and sizing preferences, will determine the ice-making unit you will need. A technician is available to help you with the choice. 

Ice storage bins of the kind that are seen in grocery stores, and water/ice dispensers, such as are used in hospitals are also available. Our dispensers are small enough in size to fit on a desk or counter top, and can dispense ice alone, or both water and ice, depending on the unit you choose. Our ice storage bins are available in slope front or upright models, and the largest of them can efficiently hold up to 1,807 pounds of ice.

Browse our selection of ice making machines including Ice-O-Matic machines available at Discount Restaurant Supply and if you have any questions, feel free to leave them in the comments. 

Planning Your Commercial Restaurant Kitchen for Success

One of the most expensive and important parts of opening a restaurant is preparing the kitchen.  The way you plan your commercial kitchen can enable success and profitability or haunt you with inconvenience and be very expensive to fix.  Make sure you spend plenty of time planning your kitchen to create the best environment for your restaurant.

Plan Your Restaurant Kitchen for Usage
The kitchen is the heart of the restaurant.  When your restaurant is busy there may be dozens of people trying to get what they need to serve your customers effectively.  Think about the flow of food and people when you are planning the kitchen.  Make it easy for servers to come in and out of the kitchen and get what they need quickly. Decide what commercial cooking equipment you need to prepare the food you are planning.  Designate places to keep hot food hot and cold food cold.  Do not forget to keep sanitation in mind.  Plan places for sinks, dishwashers, and other sanitation equipment.

Check with Your Local Health Department and Fire Marshal
One critical step in designing a restaurant kitchen is checking with the local health department.  Before you can open your restaurant, it will need to be inspected to receive your license.  Every health department has different regulation that need to be met in order to pass the inspection.  Also, check with the local fire marshal to see what requirements need to be met to pass the fire inspection.  The fire department may have specific ventilation requirements that can require major changes to your kitchen plan.

Consult with an Experienced Chef or Restaurant Consultant
Before finalizing any kitchen plans or making any purchases, bring in an expert to overlook your plans.  If you are not a professional chef, bring someone in that has years of experience running a commercial kitchen to get their input.  Experts will bring a new perspective and be able to give you extensive advice on layout and choosing the best restaurant supplies for your needs.  A restaurant expert will be able to spot simple mistakes that will save you money, time and a headache later on.

Choose Your Commercial Kitchen Equipment 
Once the plan is complete it is time to choose your equipment.  With your kitchen plan, most decisions should already be made, but you will still find many options when you go to purchase the equipment.  Do your research to select the best brands and to get the best price on all of your equipment. Discount Restaurant Supply carries a comprehensive selection of restaurant equipment.  We stock the best brands and keep them at low prices to make it easier for you to furnish your commercial kitchen.

Discount Restaurant Supply, Inc.

Discount Restaurant Supply, Inc.

Discount Restaurant Supply, Inc is a leading restaurant supply company, and has been serving the needs of businesses as well as individuals. From commercial restaurant equipment; including walk-in coolers, convection ovens, and commercial refrigerators, to smallwares and supplies, we have consistently provided great products and prompt delivery.

We are exclusive dealer of Turbo Air, Vulcan, and Accutemp equipment. We are also a Ice-O-Matic dealer. We welcome the opportunity to introduce you to our company and our vast line of products that will undoubtedly suit your needs now and in the years to come. We are confident that we can provide our continuing services for you in an efficient and cost effective manner.

Sincerely,

Discount Restaurant Supply