How to Prepare for Catering During Wedding Season

Wedding season has come again. By now, if you are a catering company you are probably done talking to brides and booking their weddings. Now it is time to fill their events with wonderful food that tastes and looks great. Getting though wedding season can be hard on any wedding-related business, but especially hard on catering companies. Employee turnover can get high, margins can be low, clients may be hard to deal with, and pulling off so many events can be quite an undertaking. Here are a few tips to help you prepare and get through the upcoming wedding season.

1. Revamp the menu

Trends come and go and if you do not keep up with them, brides will look for other service providers. Make a few changes to your menu to offer new options that your brides will find unique and memorable. You can also try new presentations to proven favorites.

2. Stock up on the equipment

During wedding season, you are likely to be catering more events on one day than any other time of the year. Make sure you purchase the required equipment weeks before things get busy. Check old equipment to see what needs to be replaced. Look for new supplies to keep up with the trends. Look at your new menu items and anticipate what you will need to serve them.

3. Hire your help early

Your staff is your most important asset in the food service industry. Hire your staff early so that you are able to train them sufficiently before times get crazy. Waiting too long can result in poor performance that will directly influence customer satisfaction. Having a well-oiled machine once wedding season comes along will make the spring and summer much smoother and more enjoyable.

4. Be a forward thinker

Anticipation is the name of the game. Look forward and plan for not only the wedding season, but also to afterward. You may want to plan a vacation for when the busy season is over. Brainstorm ways to maintain sales through the slow months before holiday parties start booking.

We hope our tips are helpful when preparing for any busy season for your business. If you need some catering equipment, visit us at our online Discount Restaurant Supply Store.

How to Clean a Commercial Food Slicer

It is very important for you to make sure that your food slicer is cleaned properly. This will help prevent food poisoning and the growth of bacteria. You should also be very cautious when you are cleaning the food slicer. A commercial food slicer can cause a major injury if it is not cleaned properly. Below is the step by step process of cleaning your food slicer:

Turn Off The Power
You will need to unplug the machine. Stretch the cord and lay it in an area that is dry and away from the rest of the machine. You may also want to consider using a piece of tape to secure the cord.

Lower Blade 
Bring the blade adjustment to “0” so that it is flush with the rest of the machine to prevent cutting yourself.

Wipe Away Residue
Get rid of most of the visible reside, gently wiping the blade, loading tray, base and all the corners and cracks.

Cleaning The Slicer
Fill your container with warm water and add some detergent. Consult the owner’s manual and follow the instructions for cleaning the food slicer. Wash every part of the slicer that came in contact with food. Clean from top to bottom and replace water if necessary.

Sanitize The Slicer
Make sure that you rinse all of the detergent from the slicer. After that, you will need to sanitize it. An easy way to do this is by spraying the meat slicer with a water and bleach solution, usually 2 caps full of bleach for a bottle of water.  If you do not have a sprayer, create a solution of water and bleach in a container and wipe the flood slicer with that.

Storage
Once the commercial slicer is sanitized, wipe excess water off with a paper towel. Use the slicers cover or a trash bag to make sure it does not accumulate dust while it is not being used.

Find commercial food slicers and other cleaning supplies for restaurants at Discount Restaurant Supply.

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.