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FOOD SERVICERESOURCES
RECENTLY PUBLISHED
PROPER COLD FOOD STORAGE
Cold food storage is a key part of any commercial kitchen and essential for
maintaining food safety and quality. By storing perishable items at the correct
temperature and in the correct order, you can prevent the growth of harmful
bacteria and spoilage of food. We'll provide you with an overview of the best
practices for cold food storage, including recommended storage methods and tips
for organizing a refrigerator or freezer. We have also included two printable
cold food storage charts for you to used in your establishment.
WHAT TEMPERATURE SHOULD A REFRIGERATOR BE?
When it comes to refrigeration, it is crucial to ensure that the refrigerator is
set at the appropriate temperature to maintain the quality and safety of
perishable items. The ideal temperature for a refrigerator is 40 degrees
Fahrenheit or below, while the freezer should be set at 0 degrees Fahrenheit or
below. These temperatures help to keep food fresh and out of the danger zone
where bacteria can grow rapidly. By maintaining the correct refrigerator and
freezer temperatures, commercial establishments can uphold food safety standards
and prevent the risk of foodborne illnesses.
FRIDGE STORAGE ORDER
One crucial aspect of cold food storage is the organization of items within the
refrigerator. Following a specific fridge storage order helps prevent
cross-contamination and ensures optimal freshness. By storing ready-to-eat foods
on the top shelves, raw meats and seafood on the middle shelves, and poultry on
the bottom shelf, you can minimize the risk of harmful bacteria spreading and
maintain the integrity of your ingredients.
Avoid potential health code violations by using this comprehensive guide to
organize your cold food storage correctly:
1. Top Shelf: Ready-to-eat foods, such as cooked meats, deli items, and
leftovers, should be stored on the top shelves of your commercial
refrigerator. These foods are typically already cooked and require little to
no further preparation, making them susceptible to cross-contamination if
placed below raw food items.
2. Second Shelf: Whole cuts of raw seafood, including fish, shellfish, and
sushi ingredients, should be stored below ready-to-eat foods. This helps
prevent any potential drips or leaks from contaminating the ready-to-eat
items.
3. Third Shelf: Whole cuts of raw meat, such as beef, pork, and lamb, should be
stored below whole raw seafood. You may also store eggs that will be served
immediately on this shelf.
4. Fourth Shelf: Ground meat and fish, including injected, marinated, and
tenderized meats. Eggs that will be hot-held should also go on this shelf.
5. Bottom Shelf: Whole or ground poultry, such as chicken and turkey, should be
stored on the bottom shelf. Poultry has a higher risk of harboring harmful
bacteria, so it's important to keep it below other foods.
FRIDGE ORGANIZATION TIPS
Incorporating these refrigerator organization tips into your cold food storage
practices can help reduce the risk of foodborne illnesses and food spoilage:
* Use Food Labeling Stickers: Properly labeling food items is essential for
maintaining a well-organized fridge. Food labeling stickers help identify the
contents of each container or package, along with the date it was prepared or
stored. This practice ensures that you can easily keep track of your
inventory and avoid confusion or waste. Make sure to use stickers that are
specifically designed for refrigerator use, as they are resistant to moisture
and won't leave any residue when removed.
* Implement the "First In, First Out" Method: The "First In, First Out" (FIFO)
method is a crucial technique for maintaining food safety and minimizing
waste. It involves arranging food items in the fridge based on their
expiration dates, with the oldest items placed in front and the newest items
towards the back. By following this method, you ensure that older products
are used or discarded before they expire, reducing the risk of spoilage and
maintaining the quality of your inventory.
* Use Color-Coded Bins: Color-coding your food bins is a simple yet effective
way to organize different categories of food in your commercial fridge.
Assign specific colors to different types of food, such as meat, dairy,
fruits, vegetables, and condiments. This visual cue allows your staff to
quickly identify and locate items, reducing the time spent searching through
the fridge. Color-coded bins also help prevent cross-contamination by keeping
different food groups separate.
* Clean Your Refrigerator Regularly: Perform a deep clean of your refrigerator
every 3-4 months. You'll want to unplug your unit and discard any expired
food. Wipe and disinfect the inside of the refrigerator before cleaning the
condenser and coils. This will ensure that food isn't spoiling in storage and
that your unit is operating at peak performance.
For a visual representation of how you should stock your unit, check out this
restaurant food safety fridge storage guide:
Click here to print out this useful guide and leave it in your walk-in fridge to
ensure your employees are using the proper procedure when organizing your unit.
Download PDF
COLD FOOD STORAGE CHART
In addition to implementing proper refrigerator organization, it's important to
know how long you can store cold foods before they become unsafe for
consumption. Use this chart as a reminder of how long items can be safely kept
before they must be discarded to meet the necessary standards for food safety
and quality.
Food Item Refrigerator (40°F) Freezer (0°F) Bacon 1 week 1 month Beverages 3
weeks unopened, 7-10 days opened 8-12 months Cheese - hard (Swiss)3-4 weeks6
months Cheese - soft (brie)1 week6 months Chicken, egg, macaroni, and tuna
salad3-4 daysDo not freeze Cottage cheese1 weekDo not freeze Country ham1 week1
month Dough - cookieUse by date2 months Dough - tube cans of rolls, biscuits,
and pizza doughUse by dateDo not freeze Egg substitutes - opened3 daysDo not
freeze Egg substitutes - unopened3 days1 year Eggs - fresh in shell3-5 weeksDo
not freeze Eggs - hard cooked1 weekDo not freeze Fish - fatty (salmon)1-3
days2-3 months Fish - lean (cod)1-3 days6 months Fresh crab and lobster meat2-4
days2-4 months Ground meats - raw1-2 days3-4 months Ham - fully cooked,
slices3-5 days1-2 months Ham - fully cooked, whole1 week1-2 months Hot dogs -
opened1 week1-2 months Hot dogs - unopened2 weeks1-2 months Luncheon meats -
opened3-5 days1-2 months Luncheon meats - unopened2 weeks1-2 months Margarine4-5
months12 months Mayonnaise - opened2 monthsDo not freeze Milk1 week3 months
Poultry - cooked3-4 days2-6 months Poultry - fresh, chicken or turkey1-2 days6
months Prepared leftovers3-4 days2-3 months Sausage - raw1-2 days1-2 months
Sausage - cooked1 week1-2 months Sausage - purchased frozen3-4 days (after
cooking)1-2 months (from date of purchase) Shucked clams, mussels, and
oysters3-10 days3-4 months Soups and stews3-4 days2-6 months Steaks, chops, and
roasts - raw3-5 days4-12 months
Click here to print out our cold food storage chart.
Download PDF
Your refrigerator is a major hub in your kitchen. Maintaining an organized
fridge and freezer can help you reduce food waste, avoid health code violations,
and enforce food safety in your business. Print out our cold storage resources
to help train your staff and keep your kitchen running efficiently.
Read More
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DISPOSABLE GLOVES FAQ
Disposable gloves are an essential part of foodservice operations, providing a
barrier between food and hands to prevent cross-contamination. Questions and
concerns often arise when it comes to choosing and using disposable gloves in
the foodservice industry. We answer some of the most common questions to help
you make informed decisions for your business. Shop All Disposable Gloves
Disposable Glove Basics Learn more about the different types of disposable
gloves and how to choose the right pair. What Are Disposable Gloves Made Of?
Disposable gloves can be made from materials such as latex, vinyl, and nitrile.
Each material offers different benefits and drawbacks. Latex gloves are known
for their elasticity and comfort, but they can cause allergies in some
individuals. Vinyl gloves are cost-effective and offer good resistance to
punctures, but they may not provide the same level of dexterity as latex or
nitrile gloves. Nitrile gloves are highly resistant to chemicals, punctures, and
tears, making them ideal for food-handling tasks. How Do I Choose the Right Size
of Disposable Gloves?Choosing the right size of disposable gloves is crucial for
comfort and functionality. Gloves that are too tight can restrict movement and
cause discomfort, while gloves that are too loose may not provide adequate
protection. To determine the correct size, measure the circumference of your
dominant hand just below the knuckles. Compare the measurement to the
manufacturer's sizing chart to find the appropriate glove size. It's important
to note that glove sizes may vary between manufacturers, so always refer to the
specific sizing chart provided by the glove manufacturer. Can I Reuse Disposable
Gloves? No, disposable gloves are designed for single use only. Reusing gloves
can compromise food safety and increase the risk of cross-contamination. Once
gloves have been used, they should be promptly discarded and replaced with a new
pair. It's important to train your staff on proper glove usage and emphasize the
importance of changing gloves regularly, especially when switching between
different tasks or handling different types of food. Are All Disposable Gloves
Food-Safe? No, not all disposable gloves are suitable for food handling. When
purchasing gloves for foodservice applications, look for gloves that are
explicitly labeled as food-safe or food-grade. These gloves have been tested and
certified to meet the necessary standards for food handling. Additionally,
gloves that comply with FDA regulations for food contact should be used to
ensure the safety of your customers and compliance with food safety regulations.
How to Use Disposable Gloves the Right Way Single-use gloves are an essential
part of any successful food safety program, but only if they're used the right
way. Learn more about how to wear disposable gloves and when to change them
below. When Are Food Handlers Required to Wear Gloves? Between the FDA Food Code
and the requirements of local health departments, it can be confusing to
understand when exactly disposable gloves must be worn. We'll break down the
common recommendations for wearing disposable gloves below: Ready-to-Eat Foods -
The FDA prohibits bare-hand contact with ready-to-eat (RTE) foods. You can avoid
bare-hand contact by handling these foods with a utensil or piece of wax paper,
but using disposable gloves is one of the most effective and convenient options.
Special Processes - Special processes are methods of food preparation that
require a variance to be performed safely. The FDA recommends that food handlers
wear gloves while performing tasks associated with the following special
processes: processing beef jerky, curing and smoking meats, fermenting, making
fresh juice, and handling sushi. Hand and Finger Wounds - If a food handler has
a cut on their hands, the wound must be covered with an impermeable bandage and
a disposable glove must be worn over top. Raw Meat, Poultry, and Seafood - There
is no requirement to wear gloves while handling raw meat, poultry, and seafood
that will be cooked to a minimum temperature, but it's highly recommended. These
types of foods can contain harmful pathogens like Salmonella or E. coli, which
can cause foodborne illnesses if not handled properly. Should I Wear Disposable
Gloves When Handling Ready-to-Eat Foods? Yes, disposable gloves should be worn
when handling ready-to-eat foods to prevent direct contact with bare hands,
which can introduce contaminants. Ready-to-eat foods, such as salads,
sandwiches, and fruit, are not cooked or reheated before consumption, making
them more susceptible to contamination. By wearing gloves, you create a barrier
between the food and your hands, reducing the risk of cross-contamination. When
Are Food Handlers Require to Change Gloves? When it comes to food safety, one of
the most important practices for food handlers is changing gloves regularly.
According to the FDA's Food Code, gloves should be changed in the following
situations: before starting a new task, after handling raw meat or poultry,
after touching the face or body, after handling soiled utensils or equipment,
and after any other activity that may contaminate the gloves. These guidelines
ensure that potential cross-contamination is minimized and that food is handled
safely. By following these rules, food handlers can help maintain a high
standard of personal hygiene in the kitchen. Which Food Item Can Be Handled with
Bare Hands? In general, food items that will be cooked or added to a dish that
will be cooked to a required minimum temperature can be handled with bare hands.
However, hands must be washed properly before handling any food. How Long Can a
Food Worker Wear Gloves? According to ServSafe, a leading authority in food
safety, there are guidelines for how long a food worker can wear disposable
gloves. It is recommended that gloves be changed and replaced every four hours,
or immediately after they become contaminated or torn. This is to ensure that
the gloves maintain their integrity and continue to provide a barrier between
the food worker's hands and the food they are handling. By following these
guidelines, businesses can maintain a high level of hygiene and prevent the
spread of bacteria and contaminants. Handwashing and Disposable Gloves
Handwashing and wearing single-use gloves go hand in hand. When performed
properly, both can help to prevent cross-contamination of foods. Should Food
Handlers Wash Hands before Putting On Gloves? Yes, food handlers should wash and
dry their hands before putting on a new pair of single-use gloves. Are Gloves a
Good Substitute for Handwashing? No, disposable gloves should not be used as a
substitute for proper handwashing. Unwashed hands can still spread germs to the
outside of gloves when you put them on. Make sure to follow handwashing
protocols in addition to wearing single-use gloves. Should Food Handlers Wash
Hands with Gloves On? No, disposable gloves must be removed before washing
hands. Wearing disposable gloves in the foodservice industry is crucial for
maintaining proper hygiene and preventing cross-contamination. Single-use gloves
provide a protective barrier between the hands and food, reducing the risk of
foodborne illnesses. They also help to comply with food safety regulations and
maintain a positive reputation for your establishment. With a variety of glove
materials and sizes available, it's easy to find the right fit for your specific
needs. So, make sure to prioritize the use of disposable gloves in your
foodservice operations to ensure the safety and satisfaction of your customers.
HOW MUCH BEER IS IN A KEG?
Whether you've just opened a bar, own a catering business, or want to serve beer
at a backyard barbeque, kegs are a convenient option for providing drinks to a
crowd. They are a crucial tool in the world of commercial beverage service,
allowing you to serve large quantities of beer without using individual bottles
or cans. There are several different keg sizes, and if you aren't familiar with
them it can be difficult to identify which size fits your needs. We’ll introduce
the different keg types and their capacities below. Click any of the links below
to skip to the keg information that most interests you: What Is a Keg? Types of
Kegs How to Fill a Keg How to Clean a Keg Beer Keg FAQ What Is a Keg? A keg is a
container designed to hold and serve large quantities of beer, cider, and other
alcoholic or carbonated drinks. These containers are typically cylindrical in
shape and come in various sizes. Most kegs are pressurized, preventing carbon
dioxide leakage and keeping their contents carbonated. Due to their capacity and
portability, kegs lend themselves to a wide range of settings including local
bars, wedding receptions, and music festivals. Types of Kegs There are many
different keg styles, but they all serve the same purpose: to keep your favorite
brew fresh. We’ll walk you through the different types of kegs and how much beer
they hold below. It's important to note that these figures are approximate and
may vary slightly depending on the specific dimensions and design of the keg. 1.
Half Barrel Keg A half-barrel keg, sometimes called a full keg, is the most
widely used and commonly distributed keg. It is the largest type of keg and
lends itself large-scale events or operations. The half-barrel keg is compatible
with most commercial draft systems, making it easy to integrate into your
existing setup. Its standard dimensions allow for seamless installation and
replacement, ensuring a smooth operation for your business. How Many Beers In a
Half Keg? Capacity of a half barrel keg: 15.5 gallons Pints in a half barrel
keg: 124 pints Bottles in a half barrel keg: 165 bottles 2. Quarter Barrel Keg
Also known as a pony keg or stubby quarter keg, this compact keg is designed for
occasions when a full-sized keg is not necessary. They lend themselves to
medium-sized businesses or events. One of the advantages of a quarter barrel keg
is its footprint. It has the same circumference as a half keg but is only half
the height, making it much easier to maneuver and store. How Many Beers In a
Quarter Barrel Keg? Capacity of a quarter barrel keg: 7.75 gallons Pints in a
quarter barrel keg: 62 pints Bottles in a quarter barrel keg: 82 bottles 3. Slim
Quarter Keg Slim quarter kegs are a smaller footprint version of a standard
quarter keg. While a regular quarter keg holds the same amount of beer, the slim
version offers a space-saving solution for those tight on storage space. One of
the main advantages of a slim quarter keg is its ability to fit into smaller
refrigerators or kegerators. It's the perfect option for businesses that want to
offer an expanded drink selection. How Many Beers In a Slim Quarter Keg?
Capacity of a slim quarter keg: 7.75 gallons Pints in a slim quarter keg: 62
pints Bottles in a slim quarter keg: 82 bottles 4. Sixth Barrel Keg Also known
as a sixtel keg or log keg, the sixth barrel keg is often used in
microbreweries. They are the ideal choice for those looking to offer a variety
of beers on tap without taking up too much space. With its small footprint, the
sixth barrel keg can easily fit into various types of kegerators. How Many Beers
In a Sixth Barrel Keg? Capacity of a sixth barrel keg: 5.2 gallons Pints in a
sixth barrel keg: 41 pints Bottles in a sixth barrel keg: 55 bottles 5.
Cornelius Keg Also known as the homebrew keg, the Cornelius keg was first
utilized by the soft drink industry before quickly being adopted by breweries.
These kegs are perfect for those who prefer to brew smaller quantities of beer
and experiment with different recipes. The reduced quantity of beer in a
Cornelius keg makes it easier to handle and store. Whether you're a home brewer
looking to share your creations with friends and family or you're a brewery
owner seeking to expand your tap beer options, the Cornelius keg provides a
convenient solution. How Many Beers In a Cornelius Keg? Capacity of a Cornelius
keg: 5 gallons Pints in a Cornelius keg: 40 pints Bottles in a Cornelius keg: 53
bottles 6. Mini Keg A mini keg is the smallest type of commercial keg. Sometimes
called bubba kegs, mini kegs are easy to transport thanks to their compact size
and lightweight construction. Whether you're catering a small event or sampling
your newest brew, these kegs are the ideal vessel for storing small quantities
of beer. Mini kegs are frequently used with mini kegerators, ensuring your brew
is always at the correct temperature. How Many Beers In a Mini Keg? Capacity of
a mini keg: 1.32 gallons Pints in a mini keg: 10 pints Bottles in a mini keg: 14
bottles How to Fill a Keg If you’re new to the brewing industry, filling a keg
might be a confusing process. To transfer beer from your fermenter to your keg,
follow these steps: Prepare keg: Sanitize the keg before filling it and place it
on a balanced scale. This allows you to measure its contents as it is filled.
Attach hose: Connect the coupler of your keg to the fermenter with a hose. This
will be used to transfer beer between the two vessels. Close shutoffs: Close
both shutoffs on the coupler and ensure the hose is securely attached to prevent
any leaks or spills during the filling process Flush yeast and sediment: Remove
any yeast or debris that may have settled in the racking arm by flushing it out.
Once the racking arm is flushed, connect the coupler to the sanitized keg,
ensuring a tight and secure fit. Fill the keg: Open the liquid shutoff valve on
the coupler. Be careful not to open it fully, as this may release too much gas
at once. Slowly and steadily fill the keg, ensuring it reaches approximately
95-98% full. Leaving a small amount of headspace inside the keg allows it to
absorb any pressure changes without causing issues. Finish filling: Once the keg
is almost full, close the gas shutoff valve to stop the flow. Wait until the
beer stops flowing completely before disconnecting the coupler to minimize
spills or waste. Counter-Pressure Filling Large-scale commercial breweries rely
on counter-pressure filling to fill their kegs. This process involves a series
of valve operations and pressurization, facilitating faster filling while
simultaneously preventing oxygen absorption and product loss. It gives the
operator complete control over the atmosphere inside the keg during the filling
process, resulting in a high-quality product that retains its freshness for
longer. How to Clean a Keg Cleaning a keg is essential for maintaining the
quality and taste of your beer. Whether you're a bar owner or a homebrewer, it’s
important to know how to clean a keg the right way. We’ll walk you through the
process below: Depressurize the keg: For safety reasons, release any remaining
pressure from the keg before you begin cleaning. Remove keg spear: The keg spear
is the component that allows you to tap into the keg. To clean the keg
thoroughly, remove the spear by unscrewing it or using a specialized keg spear
removal tool. Rinse: Rinse the keg with warm water to remove any residual beer
or debris. Add cleaning solution: Choose a high-quality keg cleaning solution
and follow the manufacturer's instructions to determine the correct amount to
use. Add the cleaning solution to the keg, and then fill it with hot water to
activate the cleaning solution and break down any remaining residue. Let the
solution sit: Let the cleaning solution sit in the keg for 10-15 minutes to
dissolve any stubborn deposits and eliminate bacteria or other contaminants. Dry
and rinse: Drain the keg and rinse it thoroughly with clean water. This will
remove any traces of the cleaning solution and ensure that no residue remains.
Sanitize: Eliminate any remaining bacteria with a second batch of cleaning
solution. After a few minutes, drain the keg and rinse it one final time with
clean water. Reinstall spear: Once the keg is thoroughly cleaned and sanitized,
reattach the keg spear. Before you add your beer, it's important to purge the
keg with carbon dioxide to remove any oxygen that may have entered during the
cleaning process. This will help to preserve the flavor and freshness of your
beer. Beer Keg FAQ We’ll answer some of the most common questions about beer
kegs below. How Long Does a Keg Last? Pasteurized draft beer, heated to kill off
bacteria or yeast, will generally last 3 to 4 months in a keg. Unpasteurized
draft beer, which retains its live yeast, typically lasts 6 to 8 weeks. Proper
storage is the key to making your beer last as long as possible. Kegs should be
kept refrigerated at all times to maintain the quality of the beer inside. Warm
temperatures can speed up the aging process and cause the beer to become flat
and stale. It's important to note that the countdown for a keg's shelf life
begins when it is first filled at the brewery, not when you purchase it. When
serving draft beer at a party or event, check the keg's packaging and verify
when it was filled. What Are Beer Kegs Made Of? The two most common keg
materials are stainless steel and aluminum. Continue reading to learn about both
types and what sets them apart. Stainless steel beer kegs: Stainless steel kegs
are known for their durability. They feature excellent insulating properties,
allowing you to keep beer cold for long periods. Aluminum beer kegs: One of the
main advantages of aluminum kegs is that they preserve the taste of the beer
better than other materials. These kegs are also lighter than their stainless
steel counterparts, making them easier to transport. Back to Top Kegs are a
valuable tool for any establishment that serves alcoholic beverages, and it's
essential to make sure you choose the right one. By selecting the proper-sized
beer keg, you can ensure that you always have enough of your signature beverages
to satisfy customers.
RESTAURANT TECHNOLOGY
Technology plays a crucial role in the success of any modern restaurant. The
latest software for foodservice offers a wide range of features, including
inventory management, online ordering, and table reservations, all accessible
from a computer or mobile device. On the other hand, hardware options such as
point-of-sale systems and self-ordering kiosks provide tangible solutions for
tasks like taking orders and processing payments. Choosing the right combination
of software and hardware technologies can make a significant impact on the
efficiency and profitability of your business. We'll cover some of the most
innovative restaurant technology being used today. Click below to learn about
the different types of restaurant tech: POS Systems Kitchen Display Systems
Online Ordering and Delivery Platforms Inventory Management Systems Reservation
Systems Smart Kitchen Equipment Customer Relationship Management Self-Order
Kiosks 1. Point of Sale Systems (POS) A reliable POS system is the backbone of
any restaurant. These systems not only handle transactions but also provide
valuable data and reports that help in tracking sales, managing inventory, and
analyzing customer preferences. With features such as order management, table
mapping, and integration with other applications, POS systems have become an
integral part of restaurant operations. When it comes to selecting a Point of
Sale (POS) system for your restaurant, there are several options available to
meet your specific needs. Each type of POS system offers unique features and
functionalities that can streamline your operations and enhance the overall
customer experience. In this section, we'll explore the different types of
restaurant POS systems and their key characteristics: Traditional POS Systems -
Traditional POS systems consist of a computer or terminal with a cash register
and various peripherals, such as a receipt printer and barcode scanner. These
systems are ideal for small- to medium-sized restaurants that require basic
transaction processing and inventory management. Tablet-Based POS Systems -
Tablet-based POS systems are gaining popularity due to their affordability,
mobility, and user-friendly interface. With a tablet-based system, you can use a
tablet device as the main terminal and connect it to peripherals like cash
drawers, receipt printers, and card readers. Tablet systems are suitable for
small- to medium-sized restaurants, food trucks, and quick-service
establishments that require flexibility and mobility. Cloud-Based POS Systems -
Cloud-based POS systems operate on a web-based platform and store data in the
cloud, allowing you to access your restaurant's information from anywhere with
an internet connection. These systems offer advanced features like real-time
reporting, inventory management, tableside ordering, and integration with online
ordering platforms. Cloud-based POS systems are suitable for restaurants of all
sizes, especially those with multiple locations or a focus on online ordering
and delivery. Mobile POS Systems - Mobile POS systems allow servers to take
orders and process payments directly at the table using a handheld device like a
smartphone or tablet. These portable systems improve tableside service, reduce
errors, and expedite the payment process, resulting in increased table turnover
and customer satisfaction. Mobile POS systems are suitable for restaurants with
a focus on fine dining, outdoor seating, or fast-paced environments. 2. Kitchen
Display Systems (KDS) Kitchen display systems eliminate the need for paper
tickets and manual order management. With a digital display, orders are sent
directly from the point of sale (POS) system to the kitchen display, ensuring
real-time updates and minimizing the risk of errors. This seamless integration
allows chefs and kitchen staff to stay organized and prioritize orders based on
their urgency, resulting in faster ticket times and improved customer
satisfaction. Check out some of the benefits of investing in a kitchen display
system: Customizable Display Layouts - Every kitchen operates differently, and a
one-size-fits-all approach simply doesn't cut it. Kitchen display systems offer
the flexibility to customize the display layout to match the unique needs of
your establishment. Enhanced Communication - Communication breakdowns can be a
major hurdle in any busy kitchen. With kitchen display systems, such issues
become a thing of the past. These systems facilitate seamless communication
between front-of-house and back-of-house staff. Increased Efficiency - Time is
money in the foodservice industry, and kitchen display systems help maximize
efficiency. By eliminating the need for manual order entry and paper tickets,
staff can focus on preparing meals instead of deciphering handwriting or
searching for lost tickets. Integration with Other Technologies - Kitchen
display systems are not standalone tools; they can seamlessly integrate with
other technologies to further enhance your kitchen's capabilities. From POS
systems to inventory management software, these systems can be integrated with
various tools 3. Online Ordering and Delivery Platforms As the demand for online
food ordering continues to grow, restaurants are leveraging technology to reach
a wider customer base. Online ordering platforms enable customers to place
orders through websites or mobile apps, while delivery platforms facilitate the
seamless integration of delivery services. These technologies enhance
convenience for users and provide restaurants with new revenue streams. Here are
some key facts about online ordering and delivery platforms that every business
owner should know: Convenience - Online ordering and delivery platforms offer
unparalleled convenience for both businesses and customers. By using these
platforms, customers can place orders from the comfort of their own homes or
offices, saving time and effort. Expanded Reach - Online ordering and delivery
platforms allow businesses to expand their reach beyond their physical
locations. By offering online ordering and delivery services, businesses can
cater to customers who may not be able to visit their establishments in person.
Integration with POS Systems - Many online ordering and delivery platforms
seamlessly integrate with point-of-sale (POS) systems, making it easier for
businesses to manage their orders and inventory. This integration ensures that
orders placed online are automatically reflected in the business's POS system,
reducing the chances of errors. Customer Insights - Online ordering and delivery
platforms provide businesses with valuable customer insights through data
analytics. Businesses can track customer preferences, order history, and
feedback, allowing them to personalize their offerings and improve customer
satisfaction. 4. Inventory Management Systems Effective inventory management is
necessary for controlling costs and minimizing waste in a restaurant. Inventory
management systems are a type of software that helps in tracking stock levels,
generating purchase orders, and providing real-time insights into ingredient
usage and availability. By streamlining inventory processes, these systems
enable restaurants to optimize their supply chain and reduce unnecessary
expenses. We explore some key features of inventory management systems below:
Automated Tracking - One of the biggest advantages of a restaurant inventory
management system is its ability to automate the tracking of your inventory. By
integrating with your point-of-sale (POS) system and suppliers, these systems
keep a real-time record of all the items in your inventory. Supplier Integration
- Managing your relationships with suppliers is critical for maintaining a
consistent supply of ingredients. A good restaurant inventory management system
allows you to integrate with your suppliers, making it easy to place orders and
receive updates on delivery times. Recipe Management - Another powerful feature
of these systems is recipe management. By inputting your recipes and their
ingredients into the system, it can accurately calculate the quantities of each
ingredient needed based on the number of servings you plan to prepare. Inventory
Analytics - Understanding your inventory trends and making data-driven decisions
is crucial for running a successful restaurant. A restaurant inventory
management system provides you with detailed analytics and reports on your
inventory, such as usage patterns, stock levels, and cost of goods sold. Back to
Top 5. Reservation and Table Management Systems Restaurant reservation systems
are essential tools for managing reservations and ensuring a smooth dining
experience for both guests and staff. These systems automate the reservation
process, allowing restaurants to manage their table availability and provide
better customer service. Many restaurant reservation systems integrate with
point-of-sale (POS) systems. This integration enables staff to access
reservation details, customer information, and table assignments directly from
the POS system, streamlining operations and reducing manual data entry. Learn
more about the advantages of reservation systems below: Online Booking - One of
the primary features of a restaurant reservation system is the ability to accept
online bookings. Customers can easily make reservations through the restaurant's
website or mobile app, eliminating the need for phone calls and saving time for
both parties. Real-Time Availability - A good reservation system provides
real-time updates on table availability. This means that as soon as a
reservation is made, the system updates the availability status, preventing
double bookings and ensuring accuracy. Table Management - Restaurant reservation
systems often include table management features that allow staff to optimize
seating arrangements. These features enable restaurants to assign specific
tables to reservations based on customer preferences, party size, and available
seating options. Waitlist Management - In addition to managing reservations,
restaurant reservation systems often include waitlist management functionality.
This feature allows restaurants to track and manage customers who do not have a
reservation but are interested in dining at the establishment. 6. Smart Kitchen
Equipment Smart kitchen equipment is revolutionizing the way restaurants
operate, making tasks more efficient and streamlined. These advanced appliances
and gadgets are designed to enhance productivity, save time, and improve overall
performance in the kitchen. You'll find a range of smart equipment for
commercial kitchens such as WiFi enabled refrigeration, combi ovens, and
dishwashers. Learn more about the benefits of smart equipment below: Cost
Savings - Smart kitchen equipment is designed to be energy-efficient, which can
result in significant cost savings for commercial kitchens. These appliances are
equipped with sensors and advanced technology that optimize energy consumption,
reducing utility bills without compromising performance. Data-Driven Insights -
Another advantage of smart kitchen equipment is its ability to provide valuable
data and insights. By collecting and analyzing data on usage patterns, energy
consumption, and equipment performance, businesses can make informed decisions
to improve efficiency and productivity. This data can also help identify
maintenance needs and prevent potential breakdowns, minimizing downtime and
ensuring uninterrupted operations. Remote Monitoring and Control - Many smart
kitchen appliances offer remote monitoring and control capabilities, allowing
chefs and managers to keep an eye on kitchen operations even when they are not
physically present. This feature is particularly beneficial for multi-location
businesses or those with limited staff. Improved Safety - Smart kitchen
equipment often comes equipped with advanced safety features that help prevent
accidents and ensure a safe working environment. Features like automatic
shut-off, temperature control, and fire detection systems help minimize the risk
of fire, burns, and other hazards. 7. Customer Relationship Management (CRM)
Systems A restaurant CRM system, or customer relationship management system, is
a software solution designed to help restaurant owners and managers better
understand and engage with their guests. With the increasing importance of
customer satisfaction and loyalty in the highly competitive foodservice
industry, a CRM system can be a valuable tool for improving customer service,
increasing repeat business, and driving revenue growth. Learn about the
important features of a CRM system below: Customer Database - A restaurant CRM
system allows you to create a comprehensive database of customer information,
including contact details, order history, preferences, and feedback. This
centralized database enables you to track and analyze customer behavior and
tailor your offerings to their specific needs. Customer Segmentation - By
categorizing your target market based on criteria such as demographics, purchase
history, or frequency of visits, a CRM system helps you identify different
customer segments. Loyalty Programs - Many restaurant CRM systems offer built-in
loyalty program functionality, allowing you to reward and incentivize your most
loyal customers. This feature enables you to create personalized offers,
discounts, or exclusive promotions, fostering customer loyalty and encouraging
repeat visits. Feedback Collection - A restaurant CRM system often includes
tools for collecting and analyzing customer feedback. This feature allows you to
gather valuable insights into customer satisfaction levels, identify areas for
improvement, and address any concerns promptly. Email Marketing - With a CRM
system, you can automate email marketing campaigns to engage with your clientele
regularly. This feature enables you to send targeted promotions, event
announcements, or personalized newsletters, keeping your brand top-of-mind and
driving customer engagement. Please Note: You must consider data privacy and
security regulations when implementing a restaurant CRM system. Ensure that the
CRM provider complies with relevant data protection laws, such as the General
Data Protection Regulation (GDPR) in the European Union or the California
Consumer Privacy Act (CCPA) in the United States. Additionally, make sure the
CRM system provides robust security measures, such as encryption and user access
controls, to protect customer data from unauthorized access. 8. Self-Order
Kiosks A self-order kiosk is a digital device that allows customers to browse a
menu, customize orders, and pay for their food all on their own. These kiosks
are typically placed at the front of a restaurant or in a designated area,
making them accessible for users. One of the key benefits of self-order kiosks
is the speed and efficiency they bring to the ordering process. With a
traditional ordering system, customers have to wait in line, often leading to
long wait times during peak hours. However, with a self-order kiosk, guests can
bypass the line and quickly place their order, reducing wait times and improving
overall customer satisfaction. Learn how a self-order kiosk can have a positive
impact on your business below: Task Automation - Using self-order kiosks frees
up your staff members so they can perform other more-important tasks. Increased
Order Accuracy - By allowing guests to input their orders directly into the
system, self-order kiosks significantly reduce the chances of miscommunication
or misunderstandings. This leads to improved order accuracy, minimizing the risk
of incorrect or incomplete orders. Customers can also view their orders on the
screen before finalizing, allowing them to make any necessary changes or
additions. Upselling and Cross-Selling Opportunities - Self-order kiosks can be
programmed to display suggestive upsells or cross-sell options during the
ordering process. By highlighting add-ons, upgrades, or combo deals, businesses
can maximize their sales potential. Enhanced Order Customization - Self-order
kiosks provide the flexibility to customize orders to meet specific dietary
preferences or requirements. Back to Top Technology is revolutionizing the way
restaurants operate, making tasks more efficient, improving customer
experiences, and increasing profitability. From the front of the house to the
back, technology plays a crucial role in streamlining operations and enhancing
overall performance.
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HOW TO PREVENT DINE AND DASH
When a customer leaves without paying their bill, it not only results in a loss
of revenue for the establishment, but it also creates a sense of unease among
staff members who may feel helpless in preventing these occurrences. Preventing
dine and dash is a key part of restaurant security and loss pr
HOW TO DEFROST A TURKEY
While defrosting a turkey might not be the most exciting part of preparing a
Thanksgiving feast, it is essential for cooking it the right way. Not only does
defrosting a turkey help the meat to cook evenly, but it also reduces cook
times. Additionally, cooking a turkey that isn't defrosted can resul
HOW TO CLEAN A COFFEE GRINDER
Cleaning a commercial coffee grinder is an essential task that ensures the
quality and longevity of your coffee equipment. Regular cleaning helps remove
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RESTAURANT MANAGEMENT VIEW MORE
CALCULATING AND REDUCING RESTAURANT LABOR COSTS
Opening a restaurant can be an exciting prospect and also a challenging
financial endeavor. In a time when supply chain shortages are prevalent and
employee turnover rates are high, you'll need to be able to calculate your
restaurant's labor costs and adjust your budget accordingly to remain
cost-effective. We'll walk you through the different ways of calculating labor
costs and provide methods of reducing those costs to help you make the most of
your finances. What Are Labor Costs? In a restaurant, labor cost is the total
amount of money that is devoted toward paying employees. This is not limited to
salaries but also includes taxes and benefits. You’ll need to gather the
following numbers to calculate your labor costs: Salary and Hourly Wages
Overtime Amount Employee Benefits Amount Given in Bonuses Payroll Taxes Time Off
(Vacation and Sick Days) How to Calculate Labor Cost In Your Restaurant To
calculate restaurant labor costs, you’ll need to add together all of the funds
that go into the wages and benefits of your employees. It can feel overwhelming
at first when managing the number, but you can track your labor cost on a
quarterly, monthly, or weekly basis to make it more digestible. Follow the steps
below to learn how to determine labor costs for your business: Split out your
employees with the same pay rates into a spreadsheet. Write down names, pay
rates, and number of hours worked in one month. Be sure to include the amount
paid toward overtime, bonuses, and payroll taxes as well. Multiply their hourly
rate by the hours worked to find each employee’s labor cost. For salaried
workers, divide their yearly salary by 12 to find their labor cost per month.
Add all of those numbers together to find your total labor costs for one month.
To determine labor costs for the year, add each month's labor costs together.
How to Calculate Labor Cost Percentage Once you have added up your labor costs,
you can use that number to determine your restaurant’s labor cost percentage out
of your total revenue. Calculate your restaurant's annual revenue by adding up
your total sales before taxes for the year. Take the total labor cost and divide
it by your total revenue. Multiply your answer by 100 to figure out your
restaurant's labor cost percentage. Labor Cost Percentage = Total Labor Costs /
Total Revenue (Pre-tax) x 100 Average Labor Cost for Restaurant The average
labor cost percentage for restaurants is between 25% - 35%, with quick service
businesses usually seeing around 25% and fine dining establishments seeing
closer to 35%. Restaurants should be aiming for a labor cost under 30%. Slow
business seasons, employee turnover, and in-house food production elements, like
elaborate food plating which involve more service time, can contribute to higher
percentages. How to Reduce Labor Costs in a Restaurant Employee labor costs can
be one of your biggest expenses as a restaurant owner. Luckily there are ways to
mitigate this price tag. Try these techniques to reduce labor costs: 1. Optimize
Your Restaurant Scheduling Make the most of the staffing force you have by
optimizing your restaurant work schedule. Schedule veterans and rookies together
so newer staff members can learn on shift and not be overwhelmed. On your
slowest business days, create a lighter schedule to prevent overstaffing.
Implement split shifts so employee shifts are in two parts and breaks fall
during lulls in service. Avoid overtime as much as possible. Overtime pay is
usually time and a half, so you’ll want to manage work schedules to prevent
employees from needing to stay longer than necessary. Use scheduling software
that collects data to generate predictions for an optimized schedule based on
peek traffic times. Offer attendance bonuses to reduce absences and encourage
staff to arrive promptly for their shifts. 2. Train Your Restaurant Staff A
major part of keeping your labor costs down is training your staff to do their
jobs well to make the most of their time on the clock. Thoroughly and regularly
train staff. This may involve retraining staff to sharpen skills and remind
everyone of proper procedures. Create an employee handbook detailing
expectations and responsibilities that your staff can refer back to. Cross-train
staff on other positions, like training servers to be hosts/hostesses or food
runners, so they can fill in if necessary. This adds flexibility to your
scheduling and reduces hiccups in service if someone needs to call out. Train
servers on sidework tasks. Create a clear rotation and schedule for when these
tasks should be performed. Be sure to keep tip regulations in mind when creating
these expectations. Prioritize a positive work culture to improve employee
retention rates. Labor costs increase every time you need to train a new staff
member. Make an effort to keep your best employees. 3. Invest in Restaurant
Technology Technology has become an essential tool in the foodservice industry
and can help you lower your labor costs. Invest in a POS system that can
integrate with your scheduling tool to track trends and manage shifts
accordingly. Offer mobile ordering options like kiosks at your front counter,
booths, and tables to free up server time and reduce order errors. Provide your
servers with handheld mobile tablets to enter order and process payment to save
them the time of having to walk to and from a POS station. Upgrade to smart
kitchen equipment to reduce effort and errors in the kitchen while improving
consistency between orders. Utilize third-party food delivery apps like
UberEats, Grubhub, and Postmates to free up your staff to perform essential
tasks in your kitchen. Many of these apps also offer data software to help you
track trends and adjust your menu and shift schedules accordingly. Choosing how
and where to make cuts that help reduce your labor costs can be a difficult
decision for restaurant owners, but there are ways to lower your costs without
firing employees. By training your staff, optimizing schedules, and integrating
technology in your restaurant, you can cut costs in the long run and increase
revenue.
HOW MUCH DOES IT COST TO START A RESTAURANT?
Opening a restaurant is your dream, but is it something you can afford? Don't
give up if you're intimidated. Just like any big investment, most people require
financial assistance in the form of a bank loan to afford the startup costs.
We'll help you weed through the individual costs of starting a restaurant so you
can create a reasonable budget and acquire the funding you need. Learn more
about the costs you may accrue when opening a restaurant: Security Deposit Costs
Construction Costs Equipment Costs Furniture and Tableware Costs POS System
Costs Food Inventory Costs Licensing Costs Marketing Costs Salaries and Wages
Costs New Business Startup Resources How Much Does It Cost to Open a Restaurant?
Starting a restaurant can cost anywhere from $180,000 to $800,000, with various
factors influencing the final bill. The average cost of opening a restaurant is
$275,000 or $3,046 per cover for a leased space, according to a recent survey.
This number jumps to $425,000 or $3,734 per cover with an added land purchase.
Numbers like this can be slightly deceiving because there is no
one-size-fits-all answer to this question. The cost of your restaurant will be
affected by a number of factors, including the location of your business, your
restaurant concept, and whether you choose to lease or buy your space.
Restaurant Startup Costs Before you come up with a final number and apply for a
restaurant startup loan, familiarize yourself with the types of expenses you
need to account for in your budget to calculate the cost of opening a
restaurant. We’ll provide you with an average restaurant startup costs breakdown
as well as some ways you can reduce your spending. 1. Security Deposit or Down
Payment Securing the property for your restaurant will be one of your major
expenses. If you plan to buy the location outright, you’ll need a down payment
of 10% of the property value to secure your loan. The cost of real estate varies
greatly by location but when it comes to restaurants, a great location is key.
If you choose a poor location because it’s less expensive, your business may end
up suffering in the long run. Down Payment for Loan: $12,500-$40,000 How to Save
on Security Deposit Costs: Choose to lease a commercial space instead of buying
and you’ll only be responsible for a security deposit and first month’s rent.
Try renting space in a food hall to test out your restaurant concept. The cost
of renting a booth will be much less than leasing an entire space. Consider
buying a food truck instead of making a land or building purchase. Test your
menu with a ghost kitchen to gain a following and save up before investing in a
brick and mortar location. 2. Construction or Renovation Whether you are making
improvements to an existing building or starting from scratch, construction
costs will be one of your greatest expenses. Utility costs, such as water, gas,
and electricity, can add up quickly and usually range from $1,000 to $2,500 a
month for a ~4,000 square foot establishment. Making your restaurant ADA
accessible from the start may also add $10,000 to $30,000 to the bill, but can
save you on legal fees down the line. The extent of your construction and
renovations will determine your total cost. Construction Cost: $140,000-$350,000
How to Save on Construction Costs: Purchase an existing commercial space and
convert it to a restaurant instead of investing in a new build. Buy an existing
restaurant that’s already outfitted with plumbing and HVAC to save time and
money. 3. Kitchen Equipment Foodservice equipment will be your next biggest
expense. Not only do you need cooking equipment like ranges, flat top grills,
and charbroilers, you also need refrigeration units to store your food items and
warewashing equipment to keep your dinnerware clean. If your restaurant has a
bar, you’ll need to invest in a tap system, liquor displays, and underbar
organization. Don’t forget all of the pots, pans, and utensils required to make
your menu items. Equipment Cost: $75,000-$115,000 How to Save on Equipment
Costs: Leasing your restaurant equipment instead of buying it outright can help
to free up more of your initial budget. Buy used equipment instead of new. Check
out Scratch and Dent merchandise with minor superficial damage that has no
effect on its operation. Shop All Restaurant Equipment 4. Furniture and
Tableware Your furniture and tableware budget is tied directly to your
restaurant concept. If you plan to open an upscale restaurant with a complex
menu, you’ll most likely want to invest in high-end furniture and elegant china
dinnerware. On the other hand, if you have a simple menu and casual concept,
your furnishings and tableware will probably be more economical. Either way,
you’ll need enough dinnerware, glassware, and flatware to serve all of your
guests on your busiest shift. Furniture and Tableware Cost: $20,000-$80,000 How
to Save on Furniture and Tableware Costs: Skip the tablecloths and invest in
attractive tabletops instead. You’ll save money in your budget and you’ll
benefit from reducing your water usage on laundering linens. Keep an eye out for
restaurants that are closing. Many business owners are happy to sell their
inventory and you might get a good deal on fixtures and dinnerware. Shop All
Restaurant Furniture Shop All Restaurant Tableware 5. POS System A POS system
will be beneficial to your restaurant in many ways. Not only does it streamline
the ordering process, point of sale technology helps with inventory management,
employee management, and sales reporting. Your POS package should include
front-of-house stations with touchscreen monitors, receipt printers, and credit
card scanners. Back-of-house components include kitchen displays or ticket
printers. POS systems from Toast include mobile features like tableside ordering
and payment, which help automate processes and free up time for your staff. POS
System Cost: $12,500-$20,000 How to Save on POS System Costs: Compare quotes
from POS system providers to get the best deal for your business. Be
conservative. There are many features and accessories you can add onto your POS
system package, but you can save money by going with a basic system. You can
always add onto your package in the future. Don't be afraid to negotiate. If
you're buying a POS package, ask if the vendor will throw in training sessions
free of charge. 6. Initial Food Inventory Your initial food inventory cost will
be greater than daily or weekly replenishment because you’ll need to include
non-perishable items. Condiments, spices, oils, and coffee are just a few of the
items you’ll need to build up your staple inventory. These ingredients will last
you a long time before they need to be replaced, especially if you buy in bulk.
To come up with an initial food cost projection, start by analyzing your menu
and pricing out each ingredient. Food and Beverages Cost: $5,000-$25,000 How to
Save on Food and Beverages Costs: Test out your menu items and weigh each
ingredient. You’ll be able to come up with the most accurate projection by
knowing exactly how much of each item you need. Buy in bulk. You’ll get the best
deals on non-perishables by buying wholesale. Shop All Restaurant Consumables 7.
Licensing Running a restaurant requires several types of licenses before you
ever open your doors. You’ll want to get a head start on this step because it
can be a lengthy process. Liquor licenses in particular can be quite costly
depending on your location and whether you live in a quota or non-quota state.
Quota states only issue a limited number of licenses which can drive the cost up
immensely. You will also want to set aside capital and contingency funding that
could cover at least six months of downtime should an emergency or low sales
occur. Business License Cost: $50-$400 Liquor License Cost: $300-$400,000
Certificate of Occupancy Cost: $100 Foodservice License Cost: $100-$1000 Health
Permit Cost: $50-$1000 Sign Permit Cost: $20-$50 Insurance Cost: $1000-$10,000
annually How to Save on Licensing Costs: There’s no way around the fees for most
permits. However, you can choose to skip the liquor and stick with beer and wine
only. This will lower the cost of your liquor license fees. 8. Marketing Getting
the word out about your new restaurant is crucial. You'll have to set aside part
of your budget for your initial marketing plan and grand opening. The cost for
marketing is going to vary greatly depending on what outlets you choose and
whether you hire an ad agency. With hiring a PR agency, you can expect the cost
to be around 3%-6% of your sales. Marketing Cost: $6,000-$30,000 How to Save on
Marketing Costs: You can reduce your marketing cost considerably by utilizing
free advertising through social media channels like Twitter and Instagram.
Instead of paying for a website, make a free Facebook page. Make a listing for
your restaurant on Google My Business. It's free and allows you to share all the
important info about your business like your location, hours, and website. 9.
Salaries As you begin to hire your staff, keep in mind that paid training is
customary for new employees. Wages and salaries will come into play in the
months and weeks leading up to your opening day. Depending on your staff
requirements, this cost will vary greatly. Salaries and Wages Cost: Varies How
to Save on Salaries and Wages Costs: Instead of hiring all of your staff at the
same time, hire as needed. If you have six months until your opening day, you
don't need a full staff on board yet. This will cut down on the wages you have
to pay out. It's easy to forget about your own salary when you're accounting for
so many other costs. Many restaurant owners don't pay themselves until the
business starts turning a profit. New Business Startup Resources Looking to
start up a new business other than a restaurant? Check out some of our "how-to"
resources to get your business idea off the ground. How Much Does it Cost to
Open a Bar? How to Start a Food Truck How to Start a Coffee Shop How to Open a
Pizza Shop How to Start an Ice Cream Shop How to Start a Donut Shop How to Start
a Brewery How to Start a Buffet There are many different types of restaurants
and each of them has a unique budget requirement. Thankfully, no matter what
type of restaurant you choose to open, you can still turn a profit and be
successful. Remember to follow our money-saving tips and you'll avoid falling
into the trap of overspending. <aside class="pquote"> <blockquote> The
information provided on this website does not, and is not intended to,
constitute legal advice. Please refer to our Content Policy for more details.
</blockquote> </aside>
FINE DINING ETIQUETTE FOR SERVERS
Fine dining restaurants are known for delivering the highest level of customer
service. Guests expect elegant ambiance, upscale table settings, and a menu with
higher price points. They also expect servers to uphold fine dining etiquette.
We’ve made a guide of fine dining etiquette tips to help new servers provide
their guests with the most professional service possible. Click any of the
server etiquette tips below to learn more about fine dining rules: Preparing for
Service Formal Table Settings Service Etiquette Cutlery Etiquette How to Serve
Wine Clearing the Table Grooming and Behavior Tableside Service Etiquette FAQs
Server Etiquette Tips Fine dining can be intimidating and mysterious to the
uninitiated. Other styles of serving customers are usually picked up
intuitively, but many aspects of fine dining are dictated by rules and
traditions that must be learned. Whether you're new to the restaurant industry
or you've been serving for many years, our list of fine dining server tips is an
excellent introduction to the world of fine dining service and etiquette. 1.
Preparing for Service Before dinner service begins, the dining room must be put
in order. Mise en place is a kitchen term that translates to "put into place",
but it's also used in fine dining to describe the act of preparing dining
tables, flatware, and tableware for service. With every detail accounted for,
dinner service can be performed smoothly and without interruption. Fine dining
servers should begin their shift by attending to the following tasks: Tableware
- Each piece of tableware used for service should be inspected for chips,
irregularities, and cleanliness. Flatware, glassware, and any silver pieces
should be polished to remove water spots. While polishing, cotton gloves can be
worn to eliminate fingerprints. Mise en Place Stations - A mise en place station
is a server station set up with all items needed for service. Additional
flatware, drinkware, or servingware needed for meal courses is stored at the
station where it can be quickly retrieved. It's the server's responsibility to
prepare the mise en place station before guests arrive. Dining Tables - Dining
tables should be wiped down, inspected for wobbly legs, and arranged according
to guest reservations. A special cloth called a molleton cloth is placed on the
table prior to laying the tablecloth to muffle the sound of dishes and glassware
being placed on the table. Lighting - Light all candles and mood lighting before
dinner service begins. 2. Formal Table Settings The type of table setting you
use helps set the tone for service. As soon as guests are seated, they know the
service will be excellent if they see an impeccable table setting. As a fine
dining server, you should be very familiar with formal table settings so you can
set the table yourself or add finishing touches before your guests arrive.
Number of Pieces - Only set the table with the dinnerware pieces and utensils
that will be used during the dinner. This may be up to twenty pieces for a full
course meal. Linens - All linens should be freshly laundered and wrinkle free.
Place a cloth napkin to the left of the salad fork or directly on the dinner
plate. Drape the tablecloth over the table so the overhang length is equal on
all sides. Flatware - Forks always go to the left, while knives and spoons are
on the right. Follow this simple rule to place the cutlery in the correct order:
the utensils are always placed in order of use, beginning from the outside in.
Place the dessert spoon and dessert knife above the dinner plate. Glassware -
Glasses are placed to the upper right of the dinner plate. The water glass is
first, followed by a white wine glass, a red wine glass, champagne flute, and
sherry glass. If tea or coffee is being served, place a teacup and saucer to the
right of the spoons and knives. Use Symmetry - Use symmetry to make sure the
table setting is balanced. If needed, a ruler comes in handy to measure
distances between the pieces so that every setting at the table is identical.
Avoid Fingerprints - Hold glassware and flatware by the stem to minimize the
appearance of fingerprints. Better yet, wear white server gloves when handling
all dinnerware. 3. Proper Etiquette for Service The style of serving used in
formal dining represents the highest level of hospitality. It elevates the guest
experience and makes fine dining a memorable event. A great fine dining server
will be detail-oriented, observant, and intuitive. Anticipating the needs of
guests while remaining unobtrusive is the key to providing the best service
possible. Present the Menu and Drink List - As the guests are seated, present
each diner with the menu and wine list. Do not hand off the menus in a rush.
Match the pace of the table and present the menus after each individual is
comfortably seated. Describe the Evening's Specials - Observe the table and wait
for the right moment to describe the evening's specials. Speak clearly and
describe each dish in detail, pausing to answer any specific questions. This is
also a good time to inquire about possible dietary restrictions. Additional
Tableware - After the guests have ordered, you may need to prepare additional
items for each course. For example, orders of fish will require a fish knife and
fork. An order of freshly shucked oysters will require an oyster fork. Deliver
any required cutlery, tableware, or condiments to the table shortly before the
course is served. Open Hand Service - Many formal restaurants practice the open
hand service method, which requires that a server's arms are never to be crossed
in front of a guest. If serving from the right side of a guest, use the right
arm. Use the left arm when serving from the left. This prevents the active arm
from reaching across a guest. Each fine dining establishment has a preferred
side for serving, so make sure to follow the specific guidelines of your
manager. Control the Pace - As a fine dining server, you must be able to read
the table and match the pace of your guests. Every guest prefers a different
pace, and it's your job to determine their needs through verbal clues and body
language. For example, if all the guests are seated with napkins on their laps
and they looking expectantly around, they are most likely ready to hear the
specials. If everyone at the table is enjoying their coffee and the guests are
deep in conversation, they are probably not ready for the check. 4. Cutlery
Etiquette Resting cutlery etiquette is a method of non-verbal communication used
in formal dining service. The guest places their flatware on the dinner plate in
a certain position to signal their needs to the server. The benefit of
understanding cutlery etiquette is the server can meet the guest's needs without
interrupting the table's conversation. Ready for the Next Dish - To signal that
the guest is finished with their plate and ready for the next dish, the knife
and fork are placed in the shape of a cross on the plate. It's customary to wait
until all guests are finished with their dish before clearing the plates. Pause
- If a guest needs to get up from the table but doesn't want their plate
removed, they can use their flatware to indicate they are taking a pause. In
this case, the knife and fork are placed on top of the plate in the shape of an
inverted V. Food Was Excellent - If a guest wants to show their appreciation for
the dish, they will place their knife and fork on top of the plate in a
horizontal position with the blade and tines facing to the right. Finished with
Meal - To indicate that the meal is over, the guest will place the knife and
fork side by side in a vertical position on top of their plate. When all guests
are finished, it's a good time to present the dessert list and take a coffee
order. Unhappy with Dish - If the guests is unhappy with their dish, they will
place the knife and fork in the shape of an inverted V with the knife inside the
tines of the fork. No server wants to see this, but if it does happen, address
the situation immediately. 5. How to Serve Wine Proper wine service is essential
to the art of fine dining. Instead of relying on a bartender to supply the wine,
fine dining servers perform the wine service at the table, following the
appropriate steps in the correct order. Impress any wine enthusiast with your
meticulous service by following these guidelines: Know How to Use a Wine Key -
Using a wine key, or corkscrew, is not that difficult, but you should be able to
swiftly open a bottle in the air with no hiccups. Practice using the corkscrew
wine opener at home so that you can open bottles with confidence. Bring All
Items at Once - Bring everything you need for the service in one trip. You’ll
need the wine bottle, a wine glass for every guest, a wine bucket with ice for
chilled wines, and your corkscrew. Present the Wine - Standard wine service
requires that you present the wine bottle to confirm the selection is correct.
Hold the wine bottle towards the guest who ordered it and state the name of the
wine. Once the guest approves, you can begin the service. Sampling - After
uncorking the bottle, place the cork in front of the guest who ordered it, wet
side up. Pour a small sample for the guest and wait patiently as they nose it,
swirl it, and sip it. Once approved, you can begin pouring for the table.
Pouring - Pouring should be performed clockwise around the table, beginning with
all ladies first, and ending with the guest who ordered the bottle. Hands Off -
Once the service has started, you should never touch the wine glasses on the
table as you pour. If a guest signals that they do not wish to have wine,
discreetly remove the glass at the end of the wine service. 6. Clearing the
Table The method for clearing away dishes from the table is just as important as
serving. A table that’s cluttered with dishes and cutlery is distracting to the
guests and takes away from the experience. For impeccable fine dining service,
follow our guidelines for clearing the table: Wait for All Guests to Finish -
Traditionally, you should wait for all guests to finish the course before
clearing. Flatware placed in a cross position or straight up and down on the
plate is a signal that the guest is finished. The guest may also place their
napkin on the table to indicate they are finished. Remove Used Flatware - When
clearing the plates, also remove any used flatware. The server mise en place
station should be set up with the additional flatware you’ll need for the next
courses. Remove Condiments - Clear away any condiments that will not be used
during the next course. Clear From the Right - Always clear from the guest’s
right side and follow a clockwise order around the table. Don’t Stack Dishes -
Stacking dishes while clearing may seem like an innocent time-saver, but it’s a
no-no in fine dining. Instead, remove each plate from the table individually and
stack it on a tray out of direct sight. Crumb the Table - De-crumbing the table
is a sign of superior hospitality. Use a hand-held tool, called a table crumber,
to swipe table crumbs onto a small plate. This can be performed between courses
as needed. The key to crumbing is to make your presence known without
interfering with guests’ movements or conversation. 7. Grooming and Etiquette
Server grooming and behavior must be flawless in a fine dining setting. Whenever
in view of guests, servers should carry themselves with professionalism and
poise. Uniforms - Server uniforms should be spotless and neatly pressed. If
servers supply their own white shirts, they should meet the restaurant standard
for color and style. A shirt that is slightly off-white might appear yellow or
dingy compared to the rest of the staff. Grooming - Hair should be neatly styled
and pulled back from the face. Hands should be well-groomed with nails trimmed
short. Avoid wearing cologne or perfume that may be distracting to guests.
Jewelry should also be removed during service. Posture - Always exhibit proper
posture. Do not slouch, cross your arms, or put your hands in your pockets. No
Informal Conversation - Do not engage in informal conversations with guests or
within the earshot of guests. No Touching - Never touch a guest. The open hand
method of serving makes it easier to serve guests without accidentally touching
them with your arm. Refrain from touching your own uniform, face, or hair. If
you have to make adjustments to your apron, do it out of sight. No Pointing -
Never point or gesture towards a guest. If a guest asks for the location of the
restroom, do not point. Instead, gesture with an open hand to guide them in the
right direction. No Eating and Drinking - Never eat, drink, or chew gum in front
of guests. Do not keep employee drinks at the server station. Follow your
manager’s specific protocols for staff meal or meal allowances. 8. Types of
Table Service There are several types of table service in fine dining. Each type
of service has rules and traditions that make it unique. French Service - French
service is considered one of the most lavish forms of service in fine dining.
The two styles of French service are cart French service and banquet French
service. Using the cart method, servers prepare dishes tableside for guests on a
cart called a gueridon. Each guest is served from the right. With banquet
service, the food is prepared in the kitchen and served from a platter onto each
guest’s plate from the left. Russian Service - Just like French cart service,
dishes are prepared by servers at the tableside in Russian service. Dishes are
arranged on attractive silver platters and delivered to the table from the
guest’s left side. Guests pass the platters and serve themselves. American Style
Service - American style fine dining service is a common form of dining in which
dishes are cooked and plated in the kitchen before being served to the guest’s
right. There are some American style restaurants that follow the “serve from the
left, clear from the right” method, so make sure to follow your manager's
specific guidelines for service. Butler Service - During butler service, the
server presents a tray of menu items and guests are invited to serve themselves
from the tray. This is the type of service often used at catered events to pass
hors d’ oeuvres. English - Commonly found in private dining rooms, English style
service features a server individually serving each guest from a large platter,
starting with the host. This style stems from English manor houses where the
head of the house would do the carving, and then servants would distribute the
portions. Fine Dining Service FAQs Fine dining service rules are based on
longstanding traditions, but each restaurant may have their own interpretation
for service. Below are some common topics of confusion related to fine dining:
Which Side Do You Serve From? In most American service, pre-plated courses are
served from the right and cleared from the right. Beverages are poured to the
right, because glasses are located to the right of the guest. Other types of
service, like Russian service, dictate that the guest is served to the left.
Each fine dining restaurant has its own protocols for serving, whether it's to
the right or left. The most important fine dining rule is to use open hand
service and never cross your arm in front of a guest. What Is Open Hand Service?
Open hand service is a method of placing items on a dining table without ever
reaching across a guest. To perform this type of serving, always use the right
arm to serve at the guest's right side, and the left arm to serve at the guest's
left side. If you were to use the opposite arm, the awkward motion would result
in your elbow pointing towards the guest. Should You Serve Ladies First?
Traditionally, ladies are served first during every step of fine dining service,
but there is a new school of thought that considers this an outdated practice.
The best course of action is to follow the guidelines set by your front-of-house
manager. If serving ladies first, it's common to begin with the oldest lady
present and move clockwise around the table. Then another lap is required to
serve the gentlemen. If this isn't your restaurant's protocol, a good practice
is to use seat numbers as your guide. Should Servers Be Clean Shaven? Many fine
dining establishments will require servers to be clean shaven. However, a number
of the older traditions and rules of service have loosened over time. Facial
hair may be acceptable to some fine dining restaurants, as long as it is neatly
trimmed and groomed. Fine dining servers carry a lot of responsibility, but the
rewards for providing superior service are many. Higher price points and wine
service produce a larger tab, which results in a larger gratuity for the server.
Employees who pride themselves in their ability to provide outstanding
hospitality can find job satisfaction in a fine dining role. Use our tips as a
starting point to begin your journey in fine dining service.
HOW TO REDUCE FOOD COSTS IN YOUR RESTAURANT
According to the USDA, 30 to 40% of all food produced in the U.S. is wasted,
which ends up costing approximately $161 billion every year. One of the biggest
contributors to the food waste problem is the restaurant industry, and all of
that waste can hurt your bottom line. By setting goals for your restaurant and
making some small changes such as taking inventory, changing your food orders,
and using your food creatively, you can have a major impact on your profit
margin. How to Control Food Cost Reducing food costs and waste starts with
tracking and monitoring the food coming into your restaurant. Many restaurants
order food in bulk shipments, but it can be difficult to use all of that food
before it spoils. To reduce spoilage, here are some steps you can take: 1.
Calculate Your Food Costs Calculating food costs in a restaurant can be a
time-consuming task, but staying on budget with your finances could help you
save time, money, and food in the long run. Some things to take into
consideration when calculating a food cost percentage are your inventory, the
cost of goods sold (COGS), and food cost percentage. These factors can help you
stay on budget and track your profit and loss statement. How to Calculate Food
Cost Percentage The best way to calculate your actual food cost is to take your
COGS divided by your food sales, multiplied by 100. This will you give you a
result as a percentage. Food Cost Formula: (Cost of Goods Sold / Food Sales) x
100 = Food Cost Percentage A healthy food cost percentage is between 25 and 35
percent, but do not fret if your percentage is higher than this. If you are
spending more on food, you may not be spending as much on labor or rent – which
all evens out in the end. 2. Be Consistent When Calculating Inventory When
calculating your inventory, you should be tracking this at a consistent time of
the day. For example, it is best to calculate your inventory at the beginning or
end of each day. This helps you keep your numbers consistent when calculating
inventory and your food cost percentage. You can streamline the process by using
an inventory tracking platform that allows you to manage invoices, food cost,
and menu prices from your phone or tablet. When a food order arrives, you should
always inspect the delivery’s contents to ensure that you are not accepting food
(and therefore, paying for it) that is past its prime or damaged and unusable.
Checking inventory regularly can give you an idea of how and at what rate your
food is being used or wasted. For example, if you notice that you have salami
that is going unused and spoiling, change your food order to a lesser amount to
reduce food waste. Conversely, if you’re running out of mozzarella cheese before
your dinner service even starts, you need to increase your food order. 3. Work
with Your Food Suppliers Once you have an idea of how much food your restaurant
uses at a given time, you can work with your suppliers to lower your food costs.
If possible, shop around and see what competing suppliers are willing to offer
you. If you have a good relationship with your current supplier, ask them for a
discount or to match prices with their competitors. Another option would be to
work out a plan where you buy in bulk but have the order sent in several
shipments, rather than all at once. Ordering food in bulk can be cost-effective,
but it can lead to food spoiling, which negates any money you would have saved
by buying in bulk. Having your shipments sent in several installments ensures
that you’re always serving fresh food, reduces the amount of food wasted, and
saves you money. 4. Join a Group Purchasing Organization If you’re unable to
work out a deal with your supplier to buy in bulk, consider joining a group
purchasing organization. Group purchasing organizations pool the resources of
many small restaurants together to get the best quality goods while keeping
costs low. The combined capital of many individual restaurants is significant,
which gives the organization considerable leverage when bargaining with
suppliers, ensuring that you’re getting a good deal. When purchasing food, there
is also the option to cut out the middleman and go straight to the source: local
farms and farmers markets. Many times, food that is shipped from across the
country is picked before it’s fully ripe and flash-frozen, which can hurt the
taste. Buying food locally ensures that you’re getting the freshest products
possible while also supporting your local economy. 5. Manage Your Food Orders
When it comes to food orders, the harder you’re willing to work, the more you
can save. Below are some ideas on how to save money, while also making quality
food. Offer a limited menu. By limiting your menu, you can cut the number of
ingredients you need in your kitchen. Not only can this help reduce food costs
and food waste, but it's ideal when adapting your menu for takeout service. Take
extra time to do the prep work yourself. For example, buying a chicken that is
already deboned, skinned, and portioned is going to be more expensive than just
buying whole chickens. Keep track of food prices and how they can affect your
shopping list. For example, a drought in California would affect the avocado
harvest, so it probably wouldn’t be the best time to introduce guacamole to your
menu. Utilize seasonal food to save money on produce. Seasonal food depends on
your location, so check out your local farmers market to see what’s fresh and to
find inspiration for new recipes. Be aware of food specifications with your
produce. In the U.S., food is inspected and sorted into grades (especially
beef!) depending on its quality, freshness, and appearance. Many times the
differences between top grades are purely cosmetic. For example, there is very
little difference between No. 1 and No. 2 avocados, so by ordering the No. 2
option, you can lower your food costs without sacrificing taste. 6. Implement
Restaurant Portion Control Controlling food portions is an excellent way to
reduce waste. Monitor how much food is being thrown away. If your customers
can’t finish a dish consistently, the portion is too big. Use restaurant portion
control tools like portion scales and portion spoons to serve the proper amount
of food to your customers. There are also many benefits to serving smaller
portions besides just decreasing food costs, such as being able to create more
fine-tuned meals and diversifying your offerings. 7. Use the First In, First Out
(FIFO) Method The first in, first out method is pretty straightforward: use the
first ingredients that you put into your pantries and refrigerators first. This
forces you to use the oldest food first and ensures you’re always stocked with
fresh ingredients. It also helps prevent food from expiring without being used.
8. Utilize Your Daily Specials Daily specials can be an effective tool for
reducing waste in your kitchen. When you notice food that has been in your
pantry for a while, come up with a recipe that features or uses that ingredient,
and add it to your daily special list. You can also train front-of-house staff
to encourage customers to try the daily special, allowing you to clear out your
stock while also making a profit. 9. Keep Your Staff Informed It is important
that your staff knows the price of your food and how their actions can affect
your bottom line. During the food prep process, there can be a lot of
unnecessary waste. The cost of that waste, while it may seem insignificant at
the time, can compound to become a major loss. So if your staff is knowledgeable
about how much the food costs and how to utilize it properly, they will be more
careful when preparing food and portioning dishes. 10. Create a Profitable Menu
Your menu is the best marketing tool you have, and good menu engineering can
convince your customers to buy more food, equaling less waste. Menu engineering
is strategically designing your menu with psychological techniques to construct
it in the most effective way. A menu redesign might be just what you need to
convince your customers to order from each section on your menu. Tips on How to
Reduce Food Waste In the cooking process, some by-products and food waste are
inevitable, but some chefs are finding creative and innovative ways to
incorporate those by-products into their dishes. Here are a few ideas for using
leftovers wisely and reducing food waste. Save vegetable scraps like onion
skins, carrot peels, and mushroom stalks for making homemade vegetable stock.
Don't throw away that stale bread. You can use it to make a lot of different
things like croutons, breadcrumbs, and bread pudding. Shred up roasted chicken
and turkey the following day and use the meat in a soup or stew. Craft breweries
and brewpubs can use extra grain from brewing beer to make homemade granola. You
can also donate it to local farms as feed for livestock. Use leftovers and older
ingredients for making staff meals. The food is still safe to eat, but it might
be slightly beyond the standard for what you would serve to customers. This way,
you can treat your staff while saving money. If you can't find a use for your
leftovers, take them to your local shelter or food bank. Charitable food
donations are tax-deductible, allowing you to get rid of excess inventory, save
on your taxes, and help your local community, all in one. Food waste can have a
huge impact on the bottom line of your restaurant. But through negotiating with
suppliers, buying locally, serving reasonable portion sizes with restaurant
portion control tools, and using your ingredients creatively, you can reduce
food costs in your restaurant. <aside class="pquote"> <blockquote> The
information provided on this website does not, and is not intended to,
constitute legal advice. Please refer to our Content Policy for more details.
</blockquote> </aside>
OVERHEAD COST FOR SMALL BUSINESSES
Whether you own a restaurant, bar, or catering company, overhead costs are one
of the greatest expenses you'll pay to run your small business. By tracking and
looking for cost-saving opportunities in your overhead, you can lower expenses
and become more profitable. We'll teach you about the different types of
overhead expenses and how your business can lower these to increase your profit
margin and produce more revenue. Click below to learn more about overhead cost
for your business: What Is Overhead Cost? Overhead Examples How to Calculate
Overhead How to Reduce Overhead Costs What Is Overhead Cost? Overhead cost is
any expense you incur while running your business that isn't the result of
manufacturing a product or providing a service. You may hear overhead referred
to as overhead costs or just overheads. An easy way to remember what overhead
means is to think of it as the expenses that keep the lights on and the roof
"over your head". If you closed your business for a week and didn't sell any
products or services, you would still pay overhead expenses like rent and
utilities for your building. So what types of expenses are not included in
overhead? Your business overhead does not include the cost of raw materials that
go into making products or the salaries of employees involved in selling your
products or services. For businesses in the foodservice or hospitality
industries, food cost and labor cost (except for administration or accounting)
are not included in overhead. Overhead Cost Examples Each industry has its own
types of overhead, but these are common overhead expenses most businesses pay:
Rent or Mortgage - The rent or mortgage payment that you make every month is
most likely your largest overhead cost. Utilities - The cost of utilities like
electricity, water, gas, internet service, and sewer are the next biggest
overhead expenses. Insurance - Any type of insurance that you pay to protect
your business is considered part of overhead costs. Permits and Licenses - The
cost of your business permits and licenses is considered an overhead expense.
Property Taxes - Your property taxes are part of overhead cost. Certain Salaries
- The salaries of employees like admins, accountants, and legal counsel are
included in overhead. Types of Overhead Overhead can be divided into three
different categories - fixed, variable, and semi-fixed. Learn more about these
expenses below: Fixed Overhead - Fixed overhead expenses do not change over
time. No matter how well your business is doing, fixed overhead cost stays the
same. Rent and insurance are examples of fixed overhead expenses. Variable
Overhead - Variable overhead cost increases as business increases. As a result
of doing more business, you may need to perform more equipment maintenance. The
cost for equipment repairs falls under variable overhead. Semi-Variable Overhead
- Semi-variable expenses are costs with a base sum that doesn't change, combined
with extra cost that increases as you do more business. Utilities are an example
of semi-variable overhead. How to Calculate Overhead Typically, overhead is
calculated monthly, but you can also calculate your overhead costs per day,
week, or year. Once you add up overhead costs, you can make comparisons and take
action to reduce those expenses and save money. 1. Create a List of Your
Expenses To calculate your overhead for the month, first draw up a comprehensive
list of your expenses. This list should include rent, taxes, utilities,
equipment, administrative supplies, maintenance, and advertising. Add up all
costs to calculate your total overhead costs for the month. 2. Calculate
Overhead Percentage Overhead can be represented as a percentage that compares
total overhead expenses to total sales. To calculate overhead percentage, use
the following formula: Overhead / Total Monthly Sales x 100 = Overhead as a
Percentage of Sales Average overhead percentage varies by industry, with some
businesses operating on the high end of the spectrum and some operating with a
very lean overhead percentage. For restaurants, an overhead percentage of 35% is
considered typical. Retail businesses, on the other hand, operate closer to a
20% to 25% overhead percentage. Regardless of your profitability, it is
important to track your overhead costs regularly. Many expenses, like rent and
salaries, are constant and will not fluctuate much over time, but some costs,
such as utilities, repairs, and advertising, can change greatly in a short
amount of time. Tracking your restaurant overhead costs each month can give you
a better picture of how your business is doing. Back to Top How to Reduce
Overhead Costs Many of the expenses that factor into a business's costs are
fixed expenditures, but there are some actions you can take to reduce overhead
costs. Taking steps like negotiating with suppliers and landlords or buying
energy-efficient equipment can have a big impact on your bottom line. To reduce
your business overhead cost, take the following steps: 1. Renegotiate Your Lease
If you’re on a month-to-month lease, talk to your landlord about renegotiating
your restaurant lease contract. Your business is a steady stream of income for
your landlord, so they may be able to make a deal with you, especially if you
commit to staying there for a while. 2. Sublease Your Restaurant Space
Subleasing your kitchen space is becoming a more popular and available option
nowadays. After work hours or early in the morning, you can rent out your
location as a commissary kitchen to other businesses, like food trucks and
catering companies, that need a space for food prep. 3. Share with a Pop-Up Try
renting your space part-time to pop-up restaurants. Pop-up restaurants are
establishments that operate temporarily in parks, galleries, warehouses, and
even private homes. These restaurants use social media to promote themselves,
and many chefs use pop-up restaurants to hone their skills, find potential
investors, and gauge interest in opening a full-time operation. Because pop-up
restaurants operate in non-typical locations, many times they need to borrow
kitchen space from another restaurant or operation to prepare their food, which
you can offer during your off hours. 4. Save on Equipment and Supplies Equipment
is a major investment for restaurant owners and makes up a large part of your
overhead cost. Look for an online equipment supplier that provides benefits like
membership discounts or free shipping on commercial equipment. The Webstaurant
Rewards® Visa Business Card offers rewards on each WebstaurantStore purchase to
help you save even more. Check out more tips that will help you save on the cost
of your restaurant equipment: Purchase Newer Models - Replacing old appliances
with newer models can save on repair costs as well as your utility bill because
many new appliances have energy-saving features. Choose Energy-Efficient Models
- While energy-efficient appliances may be more expensive than standard
equipment, the money you will save on utilities over time will make up for the
discrepancy. Pick from the Scratch and Dent Section - The Scratch and Dent
outlet features new equipment sold at discounted prices because of minor
scratches or dents. The damage doesn't affect performance and customers won’t
see any superficial flaws on your back-of-house equipment. Consider Combination
Ovens - Combi ovens have three unique cooking modes - convection, steam, and a
combination of the two, which allow you to cook a variety of dishes all in one
appliance. Because combi ovens have so many cooking options, you can replace
several costly appliances with one purchase. 5. Lower Your Utility Bills Using
energy-saving appliances is an excellent way to save on utilities, but there are
some other steps you can take to cut your bill even more. Turn off lights in
areas that aren’t being used. You can further reduce your electric bill by using
energy-efficient lighting, like LED light bulbs. Buy equipment like pre-rinse
spray valves and faucet aerators that reduce the amount of water you use at your
dishwashing station. Only give your customers water if they request it. One or
two wasted glasses of water may not seem like a lot, but compound that over the
span of a month and it can add up to a substantial amount. Don’t overstock your
fridges and walk-in coolers. These appliances work by circulating cool air, and
if the fridge is too full, the air can't circulate. This forces the machine to
work harder to maintain the cool temperature, costing you more money. Turn off
your dishwasher at night. Many high-temp dishwashers have a water tank with
built-in heating elements that keep the water hot at all times. 6. Use Social
Media Marketing Advertising cost is part of your overhead expenses, so using
free marketing techniques helps to free up more capital. Social media is an
excellent mobile media marketing tool for reaching a wider audience. With sites
like Facebook, Twitter, and Instagram, you can post pictures and videos of your
delicious food to entice people into your restaurant. Social media allows you to
inform customers of new menu items, daily specials, and upcoming events at your
restaurant. When you interact with your customers and reply to their questions,
you are reaching out to all of their followers and connections, potentially
bringing in new business. Back to Top Overhead costs can eat away a substantial
amount of your profits each month, but managing your expenses is possible, and
it can help you boost profits. The most important thing to keep in mind to drive
down your overhead costs is to consistently monitor and track your spending
while keeping an eye out for cost-saving opportunities.
COFFEE SHOP TIPS VIEW MORE
TYPES OF COFFEE DRINKS
If you have ever been to a cafe or coffee shop, you know the drink menu is often
overwhelming. As a coffee shop owner, there are so many types of coffee drinks
you can offer your customers that it's difficult to understand the difference
between them. We explored the most popular coffee drinks and their recipes so
you can get familiar with them and keep up with current coffee trends. Click the
following link to check out our printable coffee drinks chart. Use these links
to jump ahead and find out how your favorite coffee drink is made. Espresso
Double Espresso Red Eye Black Eye Americano Long Black Macchiato Long Macchiato
Cortado Breve Cappuccino Flat White Cafe Latte Mocha Vienna Affogato Cafe au
Lait Iced Coffee Brewing Styles Compared Not all coffee is brewed in the same
way. Different brewing styles can cause changes in the flavor and strength of
the drink. Here are just a few brewing styles that you may incorporate in your
shop: Drip Brew Ground coffee is added to a brew basket and placed in an
automatic coffee machine for this brewing style. Gravity is used to pass water
through the grounds, resulting in a traditional cup of coffee. Pour Over This
brewing style is achieved by pouring boiling water slowly through coffee grounds
as they sit in a filter basket. The coffee then drips into a single cup,
resulting in a potent brew. Cold Brew For cold brew, coarsely ground coffee is
placed in room temperature water and allowed to steep for an extended period of
time. This results in a less bitter, highly caffeinated brew. Espresso To
achieve an espresso brew, you'll need an espresso or cappuccino machine. These
machines pass pressurized hot water through a filter containing dark roasted
finely ground coffee beans. The force of the water produces a highly
concentrated coffee shot. This is the method most commonly used for the base of
coffee drinks. Ristretto Brewed in a similar method to the espresso, pressurized
water is passed through the coffee grounds. However, you would use half the
amount of water. The shorter brewing cycle creates a more concentrated and
darker shot of espresso. Shop All Coffee Supplies 6 Classic Coffee Drinks
VideoLearn how to make 6 of the most common types of coffee drinks with our
video: <iframe scrolling="no" width="392" height="226"
src="/v/?num=13265&width=600&height=500&embed=1"
frameborder="0"></iframe> Different Coffee Drinks Most types of coffee drinks
comprise three common ingredients: espresso, steamed milk, and foam. Additional
toppings can be added to each coffee type based on your customers’ unique
preferences. The following are just some of the coffee drink definitions and
possible cup pairings you may consider adding to your coffee shop menu. It’s
important to note that drink ratios may vary from coffee shop to coffee shop.
Espresso The espresso, also known as a short black, is approximately 1 oz. of
highly concentrated coffee. Although simple in appearance, it can be difficult
to master. Ratio: 1 shot of espresso Cup: 2-4 oz. Espresso Cup Double Espresso A
double espresso may also be listed as doppio, which is the Italian word for
double. This drink is highly concentrated and strong. Ratio: 2 shots of espresso
Cup: 3-4 oz. Demitasse Cup Red Eye The red eye's purpose is to add a boost of
caffeine to your standard cup of coffee. Ratio: 1 shot of espresso + 6 oz. of
drip-brewed coffee Cup: 8 oz. Coffee Mug Black Eye The black eye is just the
doubled version of the red eye and is very high in caffeine. Ratio: 2 shots of
espresso + 6 oz. of drip-brewed coffee Cup: 8-10 oz. Coffee Mug Americano
Americanos are popular breakfast drinks and thought to have originated during
World War II. Soldiers would add water to their coffee to extend their rations
farther. The water dilutes the espresso while still maintaining a high level of
caffeine. Ratio: 1 shot of espresso + 3 oz. of hot water Cup: 5-6 oz. Glass
Coffee Mug Long Black The long black is a similar coffee drink to the americano,
but it originated in New Zealand and Australia. It generally has more crema than
an americano. Ratio: 2 shots of espresso + 3 oz. of hot water Cup: 6-8 oz. Glass
Coffee Mug Back to Top Macchiato The word macchiato means mark or stain. This is
in reference to the mark that steamed milk leaves on the surface of the espresso
as it is dashed into the drink. Flavoring syrups are often added to the drink
according to customer preference. Ratio: 1 shot of espresso + 1 to 2 teaspoons
of steamed milk Cup: 3 oz. Glass Espresso Cup Long Macchiato Often confused with
a standard macchiato, the long macchiato is a taller version and will usually be
identifiable by its distinct layers of coffee and steamed milk. Ratio: 2 shots
of espresso + 2 to 4 teaspoons of steamed milk Cup: 5 oz. Rocks Glass Cortado
The cortado takes the macchiato one step further by evenly balancing the
espresso with warm milk in order to reduce the acidity. Ratio: 1 shot of
espresso + 1 oz. of warm milk + 1 cm of foam Cup: 5 oz. Rocks Glass Breve The
breve provides a decadent twist on the average espresso, adding steamed
half-and-half to create a rich and creamy texture. Ratio: 1 shot of espresso + 3
oz. of steamed half-and-half + 1 cm of foam Cup: 5-7 oz. Low Cup Cappuccino This
creamy coffee drink is usually consumed at breakfast time in Italy and is loved
in the United States as well. It is usually associated with indulgence and
comfort because of its thick foam layer and additional flavorings that can be
added to it. Ratio: 1-2 shots of espresso + 2 oz. of steamed milk + 2 oz. of
foamed milk + sprinkling of chocolate powder (optional) Cup: 6-8 oz. Cappuccino
Mug Flat White A flat white also originates from New Zealand and Australia and
is very similar to a cappuccino but lacks the foam layer and chocolate powder.
To keep the drink creamy rather than frothy, steamed milk from the bottom of the
jug is used instead of from the top. Ratio: 1 shot of espresso + 4 oz. of
steamed milk Cup: 6 oz. Glass Tumbler Back to Top Cafe Latte Cafe lattes are
considered an introductory coffee drink since the acidity and bitterness of
coffee are cut by the amount of milk in the beverage. Flavoring syrups are often
added to the latte for those who enjoy sweeter drinks. Ratio: 1 shot of espresso
+ 8-10 oz. of steamed milk + 1 cm of foam Cup: 6-9 oz. Coffee Mug Mocha The
mocha is considered a coffee and hot chocolate hybrid. The chocolate powder or
syrup gives it a rich and creamy flavor and cuts the acidity of the espresso.
Ratio: 1 shot of espresso + 1-2 oz. of chocolate syrup/powder + 1-3 oz. of
steamed milk + 2-3 cm of foam or whipped cream Cup: 6-8 oz. Irish Coffee Mug
Vienna There are a few variations on the Vienna, but one of the most common is
made with two ingredients: espresso and whipped cream. The whipped cream takes
the place of milk and sugar to provide a creamy texture. Ratio: 1-2 shots of
espresso + 2 oz. of whipped cream Cup: 4-5 oz. Espresso Mug Affogato Affogatos
are more for a dessert coffee than a drink you would find at a cafe, but they
can add a fun twist to your coffee menu. They are made by pouring a shot of
espresso over a scoop of vanilla ice cream to create a sweet after-meal treat.
Ratio: 1-2 shots of espresso + 1 scoop of vanilla ice cream Cup: 5-7 oz. Dessert
Dish Cafe au Lait The cafe au lait is typically made with French press coffee
instead of an espresso shot to bring out the different flavors in the coffee. It
is then paired with scalded milk instead of steamed milk and poured at a 50/50
ratio. Ratio: 5 oz. French press coffee + 5 oz. scalded milk Cup: 12 oz. Coffee
Mug Iced Coffee Iced coffees become very popular in the summertime in the United
States. The recipes do have some variance, with some locations choosing to
interchange milk with water in the recipe. Often, different flavoring syrups
will be added per the preference of the customer. You can even top it off with
some cold foam. Ratio: 2 oz. drip coffee or espresso + 4 oz. of ice + 4-6 oz of
milk or water + flavoring syrup to taste Cup: 14 oz. Mixing Glass Back to Top
Being familiar with different types of coffee drinks allows you to cater to even
more customers and improve your coffee service. Providing this information where
customers can see it can help them make confident decisions about their coffee
order and properly kick-start their day. If you truly want to elevate your
coffee drink menu, start roasting your coffee in-house for the freshest flavor.
Coffee Drinks Chart Printable Version Back to Top
HOW TO CLEAN A COFFEE POT
Coffee is one of the most popular beverages in the world. Serving coffee through
a decanter or airpot allows you to provide large amounts of coffee at once for
your guests, but after multiple uses, minerals and oil build up and can leave a
residue. Not only does it look unsightly, but it can also lead to bad-tasting
drinks. To keep your coffee tasting great, you need to thoroughly clean out your
coffee pots, dispensers, and other coffee shop equipment. Just follow these
instructions and you can get back to making rich, delicious coffee for your
customers. How to Clean a Coffee Pot Video To maintain a clean and organized
coffee service, watch our video below on how to clean a coffee pot. <iframe
width="560" height="315"
src="/v/?num=3744&width=560&height=315&embed=1"
frameborder="0"></iframe> How to Clean a Coffee Decanter and Coffee Airpot
Cleaning your coffee decanters and airpots may be difficult due to their unusual
size and shape. So, we broke down the process into easy steps, ensuring that you
can get your decanters and airpots perfectly clean. How to Clean a Coffee
Decanter 1.Shake the liquid coffee pot cleaner. 2.Add 3-4 squirts of solution
into your dirty decanter. 3.Fill the decanter about halfway with hot water.
4.Scrub the inside with a decanter brush. 5.Rinse the solution from the
decanter. You may need to fill the pot with hot water multiple times to
completely rinse the pot clean. 6.Dry your clean decanter. How to Clean an
Airpot 1.Shake the liquid coffee pot cleaner. 2.Remove the stem assembly. 3.Add
3-4 squirts of solution into your dirty airpot. 4.Add hot water to the airpot.
5.Scrub the inside with a carafe brush. 6.Replace the stem assembly and close
the lid. 7.Run the solution-water mixture through the stem assembly by pressing
the button the way you would dispense coffee. Do this until the airpot is empty.
8.Remove the stem assembly and rinse the airpot out with hot water. You may need
to fill the pot with hot water multiple times to rinse it completely. 9.Use a
small cleaning brush to scrub inside the stem. 10.Using a scouring pad and some
coffee pot cleaning solution, scrub the outside of the stem until the residue is
gone. 11.Run the stem under hot water to rinse it. 12.Replace the stem assembly
and close the lid. Keeping your coffee pots clean is an integral part of
maximizing proper hygiene in your coffee shop or cafe. Follow these step-by-step
instructions when cleaning and sanitizing coffee decanters and coffee airpots so
all of your coffee roasts maintain their intended flavor and aroma.
COFFEE BREWING METHODS
Java, Joe, liquid energy, and brew are just some of the terms used to describe
one of the world’s most highly consumed beverages - coffee. Did you know
different coffee brewing methods affect the taste and aroma of your coffees?
Understanding the types of brewing methods helps you choose the right coffee
equipment for your business and improves your staff’s knowledge and success!
Shop All Coffee Shop Equipment Click below to learn about different ways to make
coffee: Drip Coffee French Press Coffee Espresso Machine Coffee Pourover Coffee
Cold Brew Coffee Ways to Make Coffee Once coffee beans have been harvested and
roasted, it’s time to convert them into a liquid. Understanding the different
brewing methods is essential when running a successful cafe since each technique
produces a different flavor, brew time, and caffeine level for your customers’
favorite drinks. 1. Drip Coffee Coffee that comes from a drip coffee maker is
brewed through a filter containing the ground, coarse coffee beans as boiling
water is “dripped” on top. The filter leaves behind the ground coffee beans as
liquid passes through and into a decanter or coffee pot that is then used for
serving. Making drip coffee takes more time compared to using an espresso
machine since hot water is in contact with the ground coffee beans for a longer
period. When comparing drip coffee to pressed, drip coffee can produce coffee in
a faster amount of time since water doesn't need to be steeped. How to Use a
Drip Coffee Maker Drip coffee makers are easy to use and don't require the
mastering of any skills, which makes them ideal for busy diners and restaurants.
Just follow the simple instructions below and make sure the decanter is in place
before you brew! Place a new coffee filter in the drip coffee maker. Add ground
coffee beans to the filter in a ratio of 2 tablespoons to every cup of water.
Add filtered water to the reservoir container. Program the machine to brew at a
certain time, or press the brew button to start working immediately. 2. French
Press Coffee French pressed coffee is intended to be consumed immediately after
brewing. Some coffee drinkers believe that making french press coffee produces a
beverage that contains a stronger flavor compared to a drip coffee machine since
it allows the oils from the ground coffee beans to mix with the water. A french
press features a cylindrical glass carafe with a mesh filter inside which
separates the ground coffee from the hot water. When it’s time to pour and
serve, a lever is pushed down which strains and separates the coffee grounds
from the brewed coffee, leaving the grounds on the bottom and liquid coffee
above the filter. Before brewing with a french press coffee maker, coffee should
be ground to a medium or coarse grind to obtain the best flavor possible. This
also prevents any grounds from passing through the filter. A benefit of using a
french press compared to a drip coffee maker is that you’re able to regulate the
temperature of the water so your beans reach the maximum potential flavor
possible when brewing. Also, filters aren’t needed since a pressing screen is
used at the very end to separate the grounds from the liquid coffee. How to Use
a French Press Follow these steps to make french press coffee: Add ground coffee
to the bottom of the french press carafe. Use a ratio of 1 tablespoon ground
coffee to 4 oz. of water. Bring water to a boil (about 195 degrees Fahrenheit)
and add to the french press carafe. Stir to mix with the coffee grounds. Place
the lid and filter on top of the press and steep 90 seconds to 4 minutes
depending on your desired flavor. The longer you let your coffee steep, the
stronger the flavor will be. Press down on the french press “plunger” with a
firm, yet slow motion to strain the beans from the liquid brew. 3. Espresso
Machine Coffee Besides the method of brewing, another difference between
dripped, french pressed coffee, and espresso is the texture and size of the
types of coffee grounds used. Espresso beans are ground much finer than drip and
french pressed coffee and resemble the consistency of powdered sugar, which are
then brewed using an espresso machine. The ground coffee beans are placed into a
portafilter, which is the handled part of an espresso machine that attaches to
the machine’s gasket. Next, the brewing process begins when water is pressurized
through the beans to produce a liquid. Espresso machines are designed to force a
small amount of hot water through the coffee grounds at a very fast speed, and a
single shot of espresso can take as little as 20 seconds to brew. Espresso is
stronger in taste than other brewing methods. It also has a creamier mouthfeel
because a small layer of froth, called crema, is produced during brewing. How to
Use An Espresso Machine Follow these steps to use an espresso machine: Grind
coffee beans to a consistency of powdered sugar. Pour filtered water into the
espresso machine’s water chamber. Use 1 oz. of water for every shot of espresso
desired. Add espresso grounds to the portafilter. Use a tamping tool to pack the
grounds into the portafilter. Place an espresso cup underneath the espresso
machine’s spout to catch the liquid. Place the portafilter into its holder and
lock into position. Press the “start” button and espresso will be extracted in
as little as 20 seconds. 4. Pourover Coffee The pourover coffee method is a
slow, careful technique that requires steady hand pouring. It’s not efficient
for large volumes of coffee, but it’s the best method for showing off the flavor
and aroma of small-batch single origin roasts. To perform the pourover brewing
method, you'll need coffee grounds, paper filters, a gooseneck water kettle, and
a pourover dripper. Drippers are funnel-shaped vessels that hold the filter.
Some pourover drippers have a carafe that collects the freshly brewed coffee,
and some drippers are meant to be placed over a coffee mug. Follow these steps
to make coffee with the manual pourover method: How to Make Pourover Coffee Boil
filtered water and transfer it to a kettle with a gooseneck spout. A long,
skinny spout makes it easier to control the pour. Place the coffee filter into
the dripper funnel and rinse it with hot water. Grind your coffee beans to
medium or medium-fine and add the desired amount to the filter. Pour a small
amount of water over the grounds and let them sit for 30 to 40 seconds. This is
called blooming the beans and it releases any carbon dioxide in the grounds.
After blooming the grounds, start pouring water over the coffee very slowly. Use
a circular motion and make sure to saturate all grounds. It takes about three
minutes for the brewing process to be complete. <iframe scrolling="no"
width="392" height="226"
src="/v/?num=9911&width=600&height=500&embed=1"
frameborder="0"></iframe> 5. Cold Brew Coffee The process for making cold brew
coffee is a lot different than standard brewing. First of all, the coffee is
steeped in cold or room temperature water instead of hot water. The steeping
process itself lasts for an extended period, usually overnight. This style of
brewing produces coffee that’s highly concentrated with higher amounts of
caffeine than drip coffee. Cold brew coffee has become popular for several
reasons. It has a smoother taste with less acidity and bitterness than drip
coffee. You can also make it in large batches that keep in the refrigerator for
periods up to two weeks. This is useful for coffee shops and cafes that sell
large volumes of coffee. If you want to learn how to make your own cold brew,
check out our large batch cold brew recipe guide. We’ll walk you through each
step, from grinding to storage. Whether you run a busy coffee shop, bakery,
bistro, or diner, understanding the various coffee brewing techniques is
essential to running a successful coffee service. Now that you understand the
various methods of brewing coffee, you can create a wide variety of coffee
drinks ranging from cappuccinos and lattes to breves and mochas. With this basic
knowledge, you and your staff will be able to adequately determine which type of
coffee and technique is best suited for your business, as well as your
customers’ needs.
HOW TO CLEAN A COFFEE MAKER
Running hard water through your coffee equipment can cause mineral buildup and
calcify your heating elements. If you’re looking to get the most out of your
commercial coffee maker, then it’s important to make sure it’s properly cleaned.
Cleaning your coffee maker will prolong its life span and improve the taste of
your coffee. Follow our video and step-by-step instructions to get your coffee
maker back in top shape, and don't forget to set up a water filtration system
for your coffee equipment to cut down on mineral buildup in the future. Shop All
Coffee, Espresso, & Tea Machine Cleaners How to Deep Clean a Coffee Maker
Video Tutorial <iframe scrolling="no"
src="/v/?num=3760&width=600&height=500&embed=1" frameborder="0"
height="500" width="600"></iframe> Step-by-Step Instructions for How to Clean a
Coffee Maker 1.Unplug the coffee maker. 2.Wipe down the machine with a damp
towel. Once dry, plug it back in to begin the deliming process. 3.To delime your
coffee maker, mix 10 oz. of lemon juice with 32 oz. of water. 4.Pour the mixture
into the water reservoir. 5.Turn your coffee machine on as if you are brewing a
pot of coffee. 6.Once your coffee machine has finished its brewing cycle, remove
the machine's spray head. 7.Remove any residue that may block the holes in the
spray head. 8.Insert a deliming spring into the opening where the spray head
was. In a sawing motion, move the deliming spring back and forth about 5-6
times. 9.Wash the coffee filter with warm, soapy water. Then run two or three
brewing cycles with plain water to remove any traces of lemon water solution.
Coffee Maker Cleaning FAQs Get answers to the most frequently asked coffee maker
cleaning questions below: How to Clean a Coffee Maker with Vinegar White vinegar
is very effective for cleaning a coffee maker. You can sub white vinegar for
lemon juice when you follow our step-by-step coffee maker cleaning instructions.
To clean a coffee maker with vinegar, add equal parts vinegar and water to your
machine's reservoir until it's full. Put a paper filter into your machine's
empty coffee basket and put the pot into place. Brew the solution halfway and
then turn off the machine. Let it sit for 30 minutes before turning the coffee
maker back on and finishing the brew cycle. Dump the coffee pot before rinsing
it and the basket out. Next, put a new paper filter into the basket and brew a
full pot of clean water twice to remove all the vinegar. How to Clean a Coffee
Pot Your coffee pot should be cleaned every day. You can clean your coffee pot
by washing it in your three-compartment sink. Most commercial coffee pots are
dishwasher safe but check with your manufacturer before running it through your
dishwasher. How to Descale a Coffee Maker If you follow our step-by-step
instructions for the best way to clean a coffee maker and your unit still shows
signs of hard water residue and limescale buildup, then you'll need to add a
rest period. Turn the coffee pot off mid-cycle and allow the lemon juice
solution to rest inside your machine and carafe for one hour before completing
the brew cycle. How Often Should You Clean a Coffee Maker? You should clean and
delime your machine at least once every six months. However, if the water you
use is extremely hard, you may need to clean it monthly. Best Coffee Pot Cleaner
Both diluted lemon juice and vinegar are effective coffee pot cleaners. If
you're looking for ready-to-use coffee equipment cleaning wipes, espresso
equipment cleaners, and coffee equipment descalers, there are numerous
commercial-grade coffee maker cleaning solutions available to you. To uphold
food safety standards, cafes must regularly clean their coffee shop equipment.
Taking a few minutes to clean your coffee maker will improve the taste of your
coffee. This is a simple way to improve your restaurant's coffee service.
COFFEE GRIND SIZE CHART
The perfect cup of coffee starts with the perfect grind. Just like there are
multiple types of coffee roasts, there are multiple grind consistencies and
methods. Our comprehensive coffee grinding guide outlines everything you need to
know about grinding coffee beans. Shop All Commercial Coffee Grinders Click
below to learn everything you need to know about grinding coffee: Different
Coffee Grinds Coffee Grind Size Chart Types of Coffee Grinders How to Store
Ground Coffee Coffee Extraction Explained Types of Coffee Grinds Discover the
types of coffee grinds baristas prepare and how how they brew each one. After
learning about the different coffee grinds and their extraction rate, use our
coffee maker guide to pick the best brewing equipment for your business. 1.
Extra Coarse Ground Coffee Extra coarse ground coffee has the consistency of
peppercorns and takes a long time to release its flavor. Slow brewing methods
such as cold brewing work best for extra-coarse ground coffee. Extra Coarse
Ground Coffee Uses: Cold Brew Cowboy Coffee Extraction Rate: Extremely Slow 2.
Coarse Ground Coffee Coarse ground coffee has the consistency of sea salt and
requires extended brew times. Grinding coarse coffee keeps a lot of the bean
intact, preserving its flavor/aroma. Q Graders prefer coarse ground coffee for
coffee cupping. Coffee cupping is the professional process of observing the
flavors and aromas in brewed coffee. The Coffee Quality Institute licenses Q
Graders to weigh coffee against the Specialty Coffee Association's methods and
practices. Coarse coffee grounds supply the richness coffee cupping requires.
Coarse Ground Coffee Uses: French Press Percolators Cupping/Tasting Extraction
Rate: Very Slow 3. Medium-Coarse Ground Coffee Medium-coarse ground coffee has
the consistency of rough sand. Slow immersion ensures full saturation when using
medium-coarse ground coffee. Medium-Coarse Ground Coffee Uses: Immersion Brewers
Batch Brewers Extraction Rate: Slow 4. Medium Ground Coffee Medium coffee
grounds resemble regular sand. Their middle-of-the-road consistency rarely leads
to either over or under extraction. Grinding medium-ground coffee beans is the
least involved way to achieve a delicious cup of coffee. While its flavor payoff
is lower than other grind consistencies, medium ground coffee is a good option
for restaurants that do not specialize in coffee but want to offer delicious
coffee that enhances their menu. Medium Ground Coffee Uses: Drip Brewers with
Flat Bottom Filters Single-Serve Brewers Vacuum Brewers Stovetop Brewers
Extraction Rate: Moderate 5. Medium-Fine Ground Coffee Between the sand
consistency of medium ground coffee and the sugar consistency of fine ground
coffee lies medium-fine ground coffee. This coffee grind consistency is ideal
for pour-over coffee brewing. Once you master the pour-over method, medium-fine
grounds produce perfectly extracted cups of coffee. Medium-Fine Ground Coffee
Uses: Pour Over Brewers Drip Brewers with Cone Shaped Filters Extraction Rate:
Slightly Faster Than Medium 6. Fine Ground Coffee Your fine ground coffee should
look and feel like sugar. Fine coffee grounds work best with brewing methods
where the grounds briefly contact water. Otherwise, you end up with an
over-extracted final product. The best grind consistency for espresso is fine
grinding. Espresso machines build up pressure that forces water through
finely-ground coffee. Fine Ground Coffee Uses: Espresso Machines Extraction
Rate: Fast 7. Extra Fine Ground Coffee Extra fine ground coffee should be the
consistency of powdered sugar. Few types of coffee require extra-fine coffee
grounds, so the extra-fine grind isn’t usually achievable with commercial coffee
grinders. If you know you’ll need this coffee grind consistency, make sure you
choose a grinder that produces extra-fine coffee grounds. Extra Fine Ground
Coffee Uses: Turkish Coffee Arabic Coffee Extraction Rate: Very Fast Back to Top
Coffee Grind Chart Knowing the different grind sizes helps you brew rich and
smooth coffee drinks. It also helps entrepreneurs choose equipment when they're
starting a coffee shop. Use this coffee grind chart to find the right grind size
for your brewing method. Coffee Grind Size Chart PDF Types of Coffee Grinders
Coffee grinders and espresso grinders are essential items on any coffee shop
equipment checklist. There are four main types of coffee grinders: burr, blade,
roller, and pounding. We explain how each type of coffee grinder works below.
Burr Coffee Grinders - Burr coffee grinders crush coffee beans between two
wheels or conical grinding elements without adding frictional heat (which cooks
the coffee beans). This releases the coffee bean oils, so they are easy to
extract during the brewing process. The coffee ground in a burr coffee grinder
is uniform which leads to even extraction. Most units allow you to move the
abrasive wheels/cones closer or further apart to adjust your grind size. Conical
burr models produce even less friction heat and preserve more coffee bean aroma
than disc grinders, but they are more expensive. Blade Coffee Grinders - Blade
coffee grinders chop coffee beans with a high-speed blade/propeller whirling
between 20,000 to 30,000 RPM. This method often produces uneven coffee grounds
which makes proper extraction challenging. A blade coffee grinder adds friction
heat to coffee beans, reducing their flavor quality before brewing. In general,
blade coffee grinders aren’t your best option for producing high-quality cups of
coffee. Roller Coffee Grinders - Roller coffee grinders pass coffee beans
through two corrugated rollers which produce inconsistent coffee grounds. Varied
coffee grind sizes tend to create acidic and bitter cups of coffee. Roller
coffee grinders expose the coffee beans to a lot of frictional heat, stripping
them of their aroma. Pounding Coffee Grinders - Pounding coffee grinders create
a fine coffee powder by pounding the beans with a mortar and pestle. Very few
coffee beverages require a pounding coffee grinder, but it is necessary for
making Turkish and Arabic coffee. Back to Top How to Store Ground Coffee For
optimum freshness, store ground coffee in a nontransparent, airtight container.
Place the container of ground coffee on a pantry shelf away from heat, light,
and moisture. Storing Coffee in the Freezer Storing Future-Use Coffee Beans in
the Freezer - You can store whole coffee beans in the freezer for up to a month
if you do not use/disturb them within that period. Before freezing your coffee
beans, divide them into small portions in airtight bags. Defrost frozen coffee
beans on a shelf away from heat, light, and moisture. Grind and brew your coffee
beans within two weeks of thawing them. Storing Daily-Use Coffee Beans in the
Freezer - Never store the coffee you use daily in the freezer. When you store
daily-use coffee in the freezer, you expose it to fluctuating temperatures,
which produce moisture. Moisture changes the cell structure of coffee and
damages its aroma and flavor. How Long Does Coffee Last? Whole coffee beans stay
fresh for two to three weeks before their quality and flavor reduce. Pre-ground
coffee holds its peak freshness for approximately 30 minutes. Coffee beans are
the seeds of small cherries that grow on coffee plants, so you should approach
coffee bean freshness with the same mindset you would any other plant product.
Just like you wouldn’t cut pineapple and serve it to guests three months later,
you shouldn’t grind coffee and serve it to guests months later either. Back to
Top What Is Coffee Extraction? Coffee extraction occurs during the brewing
process. It is the art of diffusing coffee beans' natural coffee solubles into
water. Desirable coffee solubles include lipids, carbohydrates, melanoidins,
caffeine, and acids. If too few coffee solubles permeate the water, the brew’s
flavor is weak. However, if the solubles over-saturate the water, the brewed
coffee will taste bitter. The ideal coffee bean extraction percentage lies
between 18-22%. How to achieve ideal extraction varies by the size of your
coffee grounds. The more intact your coffee beans are, the slower their
extraction rate is. This is neither good nor bad, you just need to match your
brewing method with your grind size. Choosing the wrong grind size for your
coffee brewing method will ruin your beans and yield either under or over
extracted cups of coffee. Here are the coffee extraction terms you need to know:
Balanced Extraction tastes rich with balanced acidity and offers a velvety
palatal sensation. It is easy to achieve a balanced extraction when your coffee
grounds are uniform. Under-Extracted Coffee tastes sour and tangy because it
doesn’t have enough coffee solubles. Over-Extracted Coffee tastes bitter because
it has an overpowering amount of coffee solubles. What Makes Coffee Bitter?
Over-extraction makes coffee bitter. When coffee beans are ground too fine for
their brewing method, brewed too long, or are steeped in scalding water, the
coffee grounds over-extract, lose their flavor, and yield bitter cups of coffee.
In contrast, under-extracted coffee is sour, salty, and acidic tasting. How to
Make Coffee Taste Good The secret to making coffee taste good is having
symmetrical coffee grounds, water between 195- and 205-degrees Fahrenheit, and
the appropriate brew time for your brewing method. Check out our troubleshooting
advice and transform your bitter or sour-tasting coffee into delicious
beverages. You'll also want to clean your coffee grinder regularly to prevent
rancid flavors from transferring into your coffee. How to Fix Bitter Coffee Use
coarser coffee grounds Raise the water temperature Reduce the brew time How to
Fix Sour Coffee Use finer coffee grounds Lower the water temperature Extend the
brew time Back to Top You don't need an expensive coffee maker to serve a
delicious cup of coffee. Grinding your coffee beans is the least expensive way
to achieve balanced extraction and delight guests with smooth and rich cups of
coffee. Reference back to our coffee grind chart to achieve the right coffee
grind consistency for your brewing method.
BAR MANAGEMENT VIEW MORE
BEER AND FOOD PAIRING GUIDE
With so many different types of beer and even seasonal styles to take into
account, it can be difficult to come up with good pairings for every beer on
your restaurant or bar's beer list. Creating an excellent beer and food pairing
menu can result in a significant boost to your profits. Keep reading to learn
how to describe the taste of beer, some guidelines for beer and food pairings,
and what beers go with what foods. Shop All Beer Glasses Use the links below to
jump to the specific type of beer or section you're interested in: Beer Pairing
Guidelines Food and Beer Pairing Examples Light Lagers Wheat Beers IPAs Amber
Ales Dark Lagers Brown Ales Porters Stouts Beer Pairing Tutorial Check out our
video guide to the basics of creating a great beer and food pairing. <iframe
scrolling="no" width="392" height="226"
src="/v/?num=13693&width=600&height=500&embed=1"
frameborder="0"></iframe> Definition of Tastes in Beer When describing the taste
of beer, there are a few buzzwords that you'll come across again and again. Here
are some general definitions to help you understand how the flavors in beer are
typically described: Hops: Many times people use "hoppiness" to describe how
bitter a beer tastes, but not all hoppy beers are bitter. The taste of a hoppy
beer depends on when the hops are added in the brewing process. The earlier the
hops are added the more bitter the beer. Hops have a versatile flavor and aroma
that can enhance flowery and fruity flavors in the beer. Bitter: Bitterness is a
distinct flavor profile found in many types of beer, although the amount of
bitterness varies between the styles of beer. Many breweries rate how bitter a
beer is with an IBU number. IBU stands for International Bitterness Units, and
the higher the IBU, the stronger the bitterness. Malt: Malt comes from the
barley grain, and it is usually roasted before it is added to the brew. Roasting
barley gives the beer a nutty flavor and a toasty aroma. Plus, during the
roasting process, the sugars in the barley caramelize, bringing out a slightly
sweet, caramel taste. Dark: While it may seem more like a description of the
color, dark can also be used to describe how a beer tastes. Dark beers are made
with malt grain that is roasted until it reaches a dark color. Dark beers are
typically roasted longer than malty beers, giving them a richer and heavier
taste. The malt's nutty, caramel flavor turns to darker notes of chocolate and
coffee with a longer roast time. Light: Light beer is usually known for having a
clean and crisp taste that is refreshing. Typically, light beers don't have a
strong flavor and aren't very bitter or hoppy. Additionally, most light beers
also have a low alcohol content. 4 Guidelines for Food and Beer Pairing There
aren't many hard rules when it comes to making beer and food pairings as there
aren't many flavors that clash with beer. That being said, if you want to get
the most out of your beer pairing and enhance the flavor of the food on your
bar's menu, try to keep these guidelines in mind: Contrast: To make an ideal
pairing by contrast, you want to pick a beer or dish that has one strong,
dominant flavor, such as sweet, rich, or oily. You want a dish that has a
distinct taste that can shine through without being overpowered. An example of a
good contrast pairing is oysters and stout. Oysters have a strong, briny flavor
that can stand up to the rich texture and chocolatey notes of the stout.
Complement: Complementing flavors is one of the simplest ways to make a
delicious food and beer pairing. Match rich foods with beers that have a heavy
and rich flavor, like stouts or porters. Pair light-tasting salads and fish with
light beers or wheat beers with desserts like fruit tarts. Cleanse: Beer can
serve as a palate cleanser. This particular approach to beer pairing is
particularly well-suited for dishes with bold or intense flavors, such as spicy
Indian cuisine or rich fried foods. For instance, you can utilize the crisp and
refreshing taste of a light beer to wash down the heat of Korean fried chicken.
Similarly, this technique can be employed in reverse, where fatty foods like
french fries or nuts can help balance out the bitterness of an IPA. Avoid
Overpowering Flavors: Keep in mind the levels of flavor in your food and beer.
Many medium and dark beers have a rich and powerful flavor that can overpower
certain types of food. For example, you wouldn't want to pair salmon with a pint
of Guinness because the flavor of the beer will completely cover the taste of
the fish. How to Pair Beer Based on Style The different types of beer vary
greatly in their color, alcohol content, taste, and mouthfeel, so if you want to
make a good pairing, you must first understand the different styles of beer.
Below, we've included a table that you can reference to make a quick pairing.
You can also read on for a more in-depth guide on how to pair beer and food
based on style. Light lagers: Spicy food, burgers, salads Wheat beers: Spicy
food and fruity desserts India pale ales (IPAs): Steak, barbecue, and Mexican
food Amber ales: Pizza, fried food, smoked pork Dark lagers: Pizza, burgers,
hearty stews Brown ales: Sausage, sushi, fish Porters: Seafood, coffee-flavored
desserts, game meats Stouts: Chocolate desserts, shellfish, Mexican food These
are only general pairing ideas, so if you want to create new and unique beer and
food pairings, you'll need to fully understand the flavor profiles of each type
of beer. Light Lagers Light lagers are among the palest types of beer, and they
are well known for their crisp and refreshing taste. Most light lagers do not
have a strong flavor, and they are rarely hoppy or bitter. This style of beer is
one of the most popular in the United States, and many well-known brands fall
under this category. Light Lager Food Pairings: Because light lagers have such a
refreshing flavor, they're ideal for pairing with spicy dishes, but you can pair
these beers with just about any type of food. Here are some ideal beer and food
pairing options for light lagers you can try: Buffalo wings (bone-in or
boneless) French fries Hot dogs Noodles Fried fish Wheat Beers Wheat beers are
brewed with a mixture of wheat and barley grains, which gives the beer a
smoother texture and lighter carbonation than other styles. The wheat itself
doesn't add much flavor, so many brewers add citrus and other fruity flavorings
to the beer. Wheat Beer Food Pairings: Wheat beers are very versatile, and you
can pair them with several foods. Here are some ideal food pairings for wheat
beers: Buffalo wings Spicy noodles Salads Fruit tarts Pastries India Pale Ales
India pale ales, better known as IPAs, are one of the most popular styles of
beer in the craft brewing scene today. Typically, IPAs have a medium amber color
and feature a very bitter flavor. To make the bitterness more palatable, many
brewers add citrus or herbal tones to the beer. In addition to standard IPAs,
there are also double IPAs, which are made with even more hops and have a strong
bitter flavor. IPA Food Pairings: Because of the sheer variety of IPAs on the
market, there are no hard and fast rules when it comes to food pairings. But,
here are a few general food and beer pairings that work for all types of IPAs:
Barbecue ribs Curry French fries Steak Burritos Fajitas Amber Ales Amber ales
are characterized by a medium mouthfeel and colors that range from amber to a
deep reddish-gold. These beers have strong flavors of malt, and there are notes
of sweet caramel that complement the roasted malt taste. But, these beers do not
have an overpoweringly sweet flavor, and many amber ales have a dry and crisp
finish. Although the flavor from the hops isn't strong, they give these beers a
light and flowery aroma. Amber Ale Food Pairings: Due to the dry and crisp
finish, amber ales are excellent beers for cleansing your palate. So, here are a
few ideal food pairings for amber ales: Barbecue pulled pork Jerk chicken Pizza
Brisket Dark Lagers There are several types of lager, and dark lagers have a
distinct taste. This style of beer is made with roasted malts, and many times
they have caramel syrup added to sweeten the beer. The roasted malts give the
beer a nutty flavor, and the caramel provides a slight hint of sweetness,
although it's not overpowering. Dark Lager Food Pairings: Dark lagers are
popular in Europe, and they're an excellent complement to hearty traditional
European dishes. Here are some examples of ideal pairings to go with dark
lagers: Sausage Goulash Bangers and mash Burgers Pizza Brown Ales Brown ales
aren't as hoppy or bitter as other medium-colored beers, and instead, they have
hints of chocolate and coffee similar to stouts and porters. Additionally,
English varieties of brown ales usually have a dry and nutty flavor. Beer
aficionados and craft brewers tend to turn their noses up at brown ales because
they lack the extreme flavors and hoppiness that are fashionable nowadays, but
these are tasty beers that pair well with many different foods. Brown Ale Food
Pairings: Brown ales are a versatile option when it comes to food and beer
pairings, and they are famous for pairing well with just about anything. That
being said, here are a few dishes that complement the rich chocolate and nutty
flavors in brown ales: Sausage Roast pork Barbecue Fish Sushi Porters Porters
originated in London, and the original variety was dark and strong, making them
popular with the working class. Today, porters are milder and come in a variety
of styles and flavors. However, they retain their distinctive dark color, toasty
aroma, and rich roasted flavor. Porters are made with roasted brown malts that
give the beer strong notes of chocolate, caramel, and coffee. Although both
porters and stouts are thick and silky, porters have a crisper finish than
stouts. Porter Food Pairings: Porters have a rich and deep flavor, so it is best
to pair them with foods that have similar taste and texture. Here are a few
examples of dishes that pair well with porters: Lobster Crab Mexican mole
Barbecue Rabbit, venison, and game meats Stouts Stouts are best known for their
black color and dark, roasted flavor that is similar to porters. Despite their
appearance, stouts are not necessarily high in alcohol content, bitterness, or
flavor, and there are many mild, well-rounded types of stout. This style of beer
is usually characterized by strong hints of chocolate and coffee as well as a
silky smooth consistency. Stout Food Pairings: Because stouts have a chocolatey
flavor and relatively low alcohol content, they are the perfect pairing for many
kinds of desserts. Here are some examples of the best foods to pair with stouts:
Chocolate truffles Chocolate mousse Lobster Barbecue Shellfish Adding food and
beer pairings to your menu can help enhance the flavor of your dishes and bring
in more profits. To make the best beer pairings possible, it is important to
understand which flavors work well together. Once you understand the flavor
profiles in beer, you can make delicious and interesting beer pairings that will
accentuate the flavors of both your food and beer. You can also bring out the
best flavors in your beer by choosing the right beer glass for each type.
BAR MARKETING IDEAS
One of the most important aspects of opening a bar is creating a marketing plan
that will attract new customers. In order to successfully run a bar, you must
have several bar promotions to not only reach new customers but also to keep
existing customers coming back. Quality bar marketing will have your bar packed
with patrons and well-established within the local community. Below, we’ll cover
proven bar marketing strategies that will generate awareness for your bar and
entice new customers. You can navigate to the different bar promotional ideas by
using the following links: Bars Social Media Promotions and Online Advertising
Bar Menu Promotions and Diversification Bar Entertainment Seasonal Bar
Promotions and Calendar Events Bar Publicity and Partnerships 1. Bars Social
Media Promotions and Online Advertising Most of the population depends on
smartphones for communication, browsing, working, and social interactions. What
better way to reach your target audience than through mobile devices and online
platforms? Social media platforms like Facebook, Twitter, and Instagram are
excellent bar marketing outlets that can provide a cost-effective and personal
way to reach a large audience in a forum they are already visiting. Here are a
few tactics you can use to reach new customers online and on social media:
Create a Facebook Page You can create a page on Facebook where customers can
interact with photos, polls, and reviews. This allows customers to share their
feedback on bar event ideas you come up with. Experiment with posting at
different times of day to see which posts your customers interact with the most.
You can then find the best time range to advertise bar promotions. Utilize
Facebook Events Create free online invitations for bar events you’ll be hosting
that customers can RSVP to and share with their friends. Mention upcoming beer
pong, pool, or poker tournaments on social media with these event pages. This
interaction allows you to provide links to online registrations, gauge interest,
and provide customers with reminders when the event is coming up. Use
Advertising Hashtags Display your bar’s hashtag in your dining space to
encourage patrons to reference your bar on social media. Offer special
promotions like bar discounts for those who use your hashtag and check in at
your bar on social media. Turn it into a monthly photo contest by offering a
gift card for the best photo that features your bar's name and hashtag. Work
with Brand Advocates and Influencers Invite local influencers such as bloggers,
politicians, and public figures to your location in exchange for a free drink
and a bar review. Consider asking loyal customers or employees to act as brand
advocates as well and talk about your bar on social media to help boost your bar
advertising. Create a Bar Website Consider creating a website for your bar and
signing up for local directories such as Google My Business, Yelp, and Trip
Advisor. A website or listing can help a wider audience locate your
establishment. You can use keywords on your website that include the name of
your town or city, such as “bars in Manhattan,” to attract customers who are
searching for new local places. Start a Blog and Newsletter Update your
customers on new menu items or give them a behind-the-scenes look at your
business by creating a bar blog or email newsletter. Include unique marketing
ideas in your blog by adding videos, photos, and interviews to keep your
customers engaged and feeling connected to your bar. Post regularly and add a
call to action in your posts to bring customers into your bar. Get Your Bar on
the Map Help locals and tourists find your bar by making sure your establishment
shows up on the map. By adding your bar to Google My Business, it will also add
your location to Google Maps. You can input your business information directly
in the Waze app to have it listed on their map. To add your bar to Apple Maps,
just visit the Apple Business Connect website. Host a Live Stream You can keep
your customers connected with your business by using live video services like
Facebook Live, Instagram Live, or Skype sessions. These services allow your
customers to chat back and ask questions. During bar closures, bartenders can
stream live cocktail-making tutorials and other mixology tips. 2. Bar Menu
Promotions and Diversification One of the main factors that will attract
customers to your bar is your cocktail and food menus. For that reason, it’s
important to make your bar menu diverse and easily accessible online. Below, we
cover a variety of ways you can diversify your menu and amplify your marketing
efforts to reach new customers and audiences: Promote Your Bar Menu Online
Placing your menu online is a great way to reach more customers in your area.
Getting your menu indexed by Google will help your bar’s website appear in the
first few search results when local customers are looking for a bar near them.
You can also sign up for a SinglePlatform account which allows for your menu to
be published on a wide range of search engines, review sites, and social media
platforms, increasing your bar’s online visibility. Bar Alcohol Delivery and
Take-Out Options With the availability of third-party delivery services, alcohol
delivery has become one of the fastest growing bar trends. By offering cocktail
carry-out or delivery options, customers can enjoy your bar's menu from the
comfort of their homes. You can even create and sell cocktail kits, featuring
all of the ingredients needed for a signature cocktail, so customers can
recreate them at their leisure. Diversify Your Bar Menu Encourage patrons to
stay at your venue by offering an all-inclusive environment with beverages and
food. Consider pairing your bar food and drink specials together for additional
deals. If customers hear about combined specials, they're more likely to buy
both, increasing your overall sales. Keep in mind that venues not previously
serving food may need to acquire a license or permit. Here are some appetizer
ideas for bar-side snacking that your customers may enjoy: Onion Rings Chicken
Wings Boneless Bites Potato Wedges Chips and Dip French Fries Bar Specials Ideas
Since these staple foods are available at most bars, you'll need to add some
menu variety to gain a competitive advantage against similar businesses. Try
these bar specials to stay relevant and fresh! Daily Specials - Encourage
patrons to try new drinks each time they visit. Happy Hour - Offering discounted
drinks within a certain time window is a great way to fill your bar during
slower shifts. Seasonal Specials - Offer event-inspired or seasonal beers and/or
mixed drinks. Mystery Drink - You could occasionally offer a mystery beer or
mixed drink. It'll pique your patrons' curiosity and have them guessing the
unknown beverage. Private Sampling Party - Invite your loyal customers to an
invite-only sampling for new drafts or signature drinks. Prior to the event,
guests will be frequenting your bar in hopes of gaining an exclusive invite.
Plus, it rewards loyal customers for their continued business. Punch Card
Challenge - If your bar offers appetizers consider offering a punch card
challenge or a loyalty program. For example, after buying nine appetizers, the
10th one is free! This contest encourages patrons to order food while having a
drink. Signature Dish - Offer a signature dish that can’t be found in other bars
in your area. You can try being the home of 6-foot-long subs or extra spicy
chicken wings. This will give your bar a memorable edge. 3. Bar Entertainment
Successful bars create an inviting environment that keeps patrons coming back
for more. Beyond just serving food and drinks, your bar can be the location of
social outings with the implementation of bar entertainment ideas such as games,
activities, performances, and other bar events. Bar Games Adding bar games to
your establishment is a great way to increase your customer base and boost
sales. Encourage friendly competition by providing yard and game room equipment
like darts, pool tables, lawn games, Foosball tables, games of chance, vintage
arcade games, pinball machines, or board games. You can even hold tournaments
and offer gift card prizes for the winners. Bar Music Consider bringing in
special entertainment like a DJ or local talent to attract the community's
support to your bar. It could be the first time some guests enter your venue, so
you'll want to make a good impression. Additionally, many local performers are
likely to have a fan base that will come to watch them and simultaneously
discover your bar in the process. Here are some bar ideas for acts and
entertainment to add to your lineup: Local DJs Bands Karaoke Nights Poetry Slams
Open Mic Performances Comedians Plays and Theater Performance Improv Nights
Dance Troupes Art Galleries Be sure to obtain the appropriate music licenses
before hosting live performances in your establishment. Bar Activities Make your
bar the go-to stop for group hangouts by hosting a variety of different
activities. These are a few popular ideas for bars that can help attract
customers to your location: Trivia Nights Hosting a trivia night is a fantastic
way to attract new customers and create an interactive experience. Teams will
compete against each other for prizes, creating a fun environment that all can
enjoy. Trivia nights are extremely popular and don’t require a ton of effort to
set up, making them an effective way to bring in new customers. Bar Olympics If
you cater toward a predominately younger crowd, events like Bar Olympics could
be a huge success. Bar Olympics contain many well-known drinking games such as
flip cup, cornhole, and beer pong. These games don’t cost a lot to organize, and
young patrons will surely have a blast. Classes Hosting a variety of classes is
a great way to establish a connection with your patrons while providing
something of value to them. Bartending classes teach young adults a valuable
skill, and might even allow you to find your next great bartender.
Alternatively, fun events like art and dance classes are a great way to try
something unique at your bar and attract new customers. Audience Specific Events
If you notice your bar hosts a specific type of crowd or caters to a target
market, you may want to consider utilizing specific events targeted towards your
audience. For example, if your bar frequently hosts college students, then you
may want to consider hosting events for young singles or graduation parties for
graduating seniors. Alternatively, if you want to position your bar as a family
location, you can host several family-friendly days, offering special discounts
for children’s meals. Themed Events Themed events are a fantastic way to draw a
crowd to your bar and create a wonderful atmosphere. Events like Big Game
celebrations and watch parties for local sports teams can bring massive crowds
to your bar. Other events like decade parties create a unique and memorable
atmosphere that customers will enjoy and want to come back for more. 4. Seasonal
Bar Promotions and Calendar Events Along with themed events, you can use the
calendar and food holidays to come up with some clever bar promotions and
marketing plan ideas. Large, traditional holidays can be hectic and your patrons
most likely already have plans. Instead, pick holidays that relate specifically
to your customers and business. Consider these unique occasions for your bar:
Beer Can Appreciation Day (Jan. 24) - Continue celebrating the new year by
offering discounts on canned beers. Try serving uncommon and locally-brewed
beers for beer can-collecting enthusiasts. National Irish Coffee Day (Jan. 25) -
Bring Irish-themed celebrations to your bar by offering special Bailey's drinks
in festive Irish coffee mugs. National Drink Wine Day (Feb. 18) - This day
provides the perfect excuse to showcase your wine list for customers who may not
be into beers or cocktails. World Cocktail Day (May 13) - Try out new drink
special ideas on World Cocktail Day to test run recipes you’re considering
adding to your menu. St. Patrick's Day (Mar. 17) - Deck out your bar with
leprechaun green decorations for St. Patrick's Day parties. You can run Guinness
specials, serve specific St. Patrick's Day foods, and add green coloring to
specialty drinks. Cinco de Mayo (May 5) - Take advantage of drinking-related
holidays. For Cinco de Mayo, try offering tequila and margarita drink specials,
along with deals on guacamole, tacos, and burritos. National Chocolate Day (Oct.
28) - Offer delicious and unique mixed drinks like chocolate-rimmed cocktails,
chocolate martinis, beers, and wines to celebrate this flavorful day.
Oktoberfest (Early Oct.) - This may be a two-week festival occurring in Germany,
but that doesn't mean you can't recognize the merriment of beer, food, music,
and dancing by hosting an Oktoberfest celebration at your bar. First Day of the
Season - Ring in each new season with a specialty drink and food menu. You can
serve refreshing and floral cocktails for spring, add hotdogs and hamburgers to
your summer menu, break out pumpkin and apple flavors for the fall, and switch
up your bar list to winter beers when the colder months roll around. Your Bar’s
Anniversary - Provide an opportunity for your customers to connect with your
business by celebrating the anniversary of your opening and other milestones
along the way with discounts and giveaways. 5. Bar Publicity and Partnerships
Hosting a fundraiser or forming a partnership with a local company is an
excellent way to give back to your community and increase your visibility. You
may choose to: Host a Charity Night - Offer to give a portion of a specific
night’s proceeds to a charity you have chosen. You can even have members of the
charity act as waitstaff and bartenders for the evening to further enhance the
partnership. Work with an Animal Shelter - Publicize pets available for adoption
outside of your location. You could also work with the shelter to set up a stand
and playpen with available animals right outside of your bar doors. The idea can
be a win-win situation, attracting customers to your business while providing
homes for pets in need. Host a Business Mixer - Invite local businesses to your
bar for a business mixer. This event establishes important connections with
other local businesses, creating important network connections. The companies
and employees you host can also network with the other businesses present,
creating a great situation for all. Partner with Local Breweries and Wineries -
Working with local breweries and wineries in your area allows you to establish
valuable connections in the industry. For example, you could run special deals
on a brewery's products, giving them a lot of promotion. In the future, you'll
likely be rewarded with discounts on that location's supplies or special
treatment in the form of early access to new beverages. For these bar events,
consider contacting the local media via press releases or radio advertisements.
It may be helpful to even designate one staff member to serve as your public
relations coordinator to ensure effective organization and promotion. Try out a
few of these bar promotion ideas that best suit your customer base and see how
they end up impacting your bottom line. Simply showing patrons you care about
their safety is a great way to build loyalty and can help promote your bar. With
a bit of advertising and creativity, your bar will get noticed by new patrons.
HOW TO BECOME A SOMMELIER
Although the word sommelier may inspire images of a medieval steward scurrying
through dark, damp corridors in a wine cellar with only torchlight to find the
perfect bottle of wine for his master, in reality, the established profession of
the sommelier, and the organizations that certify those professionals, only
recently came into existence in the past several decades. Though the history of
the Sommelier is long and rich, it wasn't until the mid-1900s, when wineries
began to estate bottle and label their vintages, that restaurants gained the
ability to stock more varied selections, making the need for knowledgeable wine
experts all the more crucial. Along with the ever-expanding American palate and
growing food culture, comes the need for more of these highly trained wine
service experts. Responsibilities So what is a sommelier, and what do they do?
In short, a sommelier (or somm as they're often called) is a highly
knowledgeable wine professional who is an expert in every aspect of wine service
and food and wine pairing. Today, the responsibilities of a sommelier are as
varied as they are demanding. Not only must a good somm show a mastery of a
broad spectrum of wines, but they must be able to connect with a guest in a way
that makes them feel comfortable and part of the experience. Other
responsibilities include: Storing wines in optimal conditions / temperature
Rotating stock in proper order / ensure accurate pricing Presenting the wine
list to guests highlighting featured wines / new additions Suggesting starter
wines and emphasizing wines that pair well with meals Knowledge of liquors, high
end spirits, beers, and cigar pairings Ordering wines appropriate to restaurant
offerings (sometimes directly from the vineyard) Educating front-of-house staff
and chefs about wine, wine pairing, and proper service Knowledge of the
appropriate types of wine glasses in which to serve product Becoming a Sommelier
"To become a sommelier you need a passion for beverage service, the hunger for
knowledge, and the desire to share what you have learned," says Calvin Hines
Jr., general manager of Art and Soul Restaurant in Washington, D.C. Mr. Hines,
with 16 years' experience in the restaurant industry, and having just completed
his introductory course and examination in the Court of Master Sommeliers,
provides valuable insight into what it takes to be a good, more importantly,
employable sommelier. "It's more than opening bottles, swirling fermented grape
juice in a glass, and blind tasting," says Hines. "Developing and maintaining
menus, organizing the cellar, doing inventory and other not-so-glamorous things
are done way before you talk to the guests." So how then does one do it? How do
you become a great sommelier? In truth, anyone can call themselves a sommelier.
After all, it's just a job title. Just like bartending, no certification is
actually required to apply for or even become a great somm. However, according
to Hines, "being certified is more attractive to restaurants and hotels that are
hiring. It also gives you a good structure to work from and shows that you are
not only knowledgeable, but know how to apply what you have learned." In the
past, the only way of verifying someone's knowledge of wine was through
observing their work, and in some instances, that works just fine. Today,
however, there are numerous international organizations that offer sommelier
training and sommelier certifications to both educate and license experts in the
field. Here is a list of some of the more reputable establishments: Court of
Master Sommeliers Courses and Certification Levels Offered: Introductory
Sommelier Course, Deductive Tasting Method workshop, Certified Sommelier exam,
Advanced Sommelier course and exam, Master Sommelier diploma exam Location(s) of
Availability: US and Europe (exams are offered internationally) Time to
Complete: 5 years of mandatory industry service required to take the master
sommelier exam, 3 years recommended for introductory course Society of Wine
Educators Courses and Certification Levels Offered: Hospitality/Beverage
Specialist certificate, CSW, CWE, CSS, CSE Location(s) of Availability: US Time
to Complete: Varies based on certification The Sommelier Society of America
Courses and Certification Levels Offered: Sommelier Society of America
certificate course, advanced tasting workshops, SSA deductive tasting guide
Location(s) of Availability: New York City, US Time to Complete: 21 weeks for
certificate course International Sommelier Guild Courses and Certification
Levels Offered: Teacher Education Program, Fundamentals of Wine , Intermediate
Wine Certificate, Advanced Wine Certificate, ISGM Location(s) of Availability:
US, China, and Canada Time to Complete: Varies. 300 clock hours in total for
ISGM course. Wine & Spirit Education Trust Courses and Certification Levels
Offered: 10+ awards and diplomas in wine, spirits, and sake Location(s) of
Availability: 700 third-party teaching and examination centers in over 70
countries Time to Complete: Varies by course and provider American Sommelier
Association Courses and Certification Levels Offered: Foundation, Viticulture
and Vinification, Blind Tasting, Viti3 (region-focused classes), and Sales,
Service, and Buying Location(s) of Availability: New York City, US Time to
Complete: Varies by course Cost vs. Benefits Most wine sommeliers typically earn
between $30,000 and $75,000 a year in salary. Compare that with the salary of a
typical bartender who earns between $16,000 and $32,000 a year and you can see
why gaining this expertise has its advantages. As with any profession, the upper
end of financial gain depends on the demand in any particular market. A master
sommelier with extensive knowledge and experience can command upwards of
$150,000 a year in highly competitive markets. As for those looking to break
into the profession who need experience as opposed to competition, "it depends
on where you are," says Hines. "If you are in NYC or San Francisco, competition
is tough, but in places with a growing food culture, it is a little easier."
Luckily, for many aspiring sommeliers, growing markets are plentiful; all you
need is the education, patience, and passion to succeed.
TYPES OF WHISKEY GLASSES
In recent years, whiskey has experienced resurging popularity among Americans.
As this oaky spirit continues to captivate palates, bar owners are adding
whiskey glasses to their list of bar essentials. There are many whiskey glasses
to choose from, and each is designed to highlight the richness and versatility
of different whiskey drinks. To find the best glass for your application, we
compiled a comprehensive guide to the different types of whiskey glasses and
detail their unique benefits. Shop All Whiskey Glasses Use these links to skip
to the whiskey glass that most interests you: Highball Glass Shot Glass
Glencairn Glass Rocks Glass Shooter Glass Cordial Glass Snifter Glass What Type
of Glass Is Best for Whiskey? The best glasses for whiskey create tasting
experiences by complementing the type of whiskey being served. As seen in the
following section, there are many different types of whiskey glasses. Each is
crafted with three factors in mind: Appearance - How the whiskey glass looks and
feels highlights the appearance and presentation of the drink. Drinkability -
The design determines how the drink flows when tilted. Some whiskey glasses
feature narrow openings to reduce the amount of liquid in a sip, while others
offer a wide opening perfect for serving mixed drinks. Nosing - The shape of the
glass can either direct a whiskey's aroma toward the drinker's nose or into the
air to vent the ethanol fumes that might be present. By smelling the whiskey in
advance, the drinker detects different aromas and perfuming that may impact the
overall flavor of the drink. Types of Whiskey Glasses By understanding the
different types of whiskey glasses and their individual benefits, you can
elevate your whiskey-tasting experience to new heights. Whether you prefer to
sip your whiskey neat, on the rocks, or in a cocktail, choosing the right glass
can enhance the aroma, flavor, and overall enjoyment of this beloved spirit. 1.
Highball Glass Highball glasses, named for the cocktail of the same title, are
tall glasses used for serving whiskey cocktails over ice. A highball glass holds
anywhere from 8 to 12 ounces. Highball glasses have thick, stabilizing bases
that prevent spills. Because of their height, the highball glass is best for
cocktails with higher proportions of non-alcoholic mixers. Highball Glass
Appearance: Heavy-weight, solid base, tall straight sides, wide opening Highball
Glass Drinkability: High sip volume Highball Glass Nosing: Toward atmosphere
Highball Glass Size: 8 to 12 ounces Highball Glass Uses: Whiskey cocktails
Drinks Served in Highball Glasses: Highball, 7 and 7 2. Shot Glass Shot glasses
are meant for drinking a small amount of whiskey quickly and without ice. As a
result, these glasses are great for high-volume bars. The small size of shot
glasses means perfect portion control to help bartenders avoid over-pouring and
wasting liquor. Shot Glass Appearance: Small size and straight sides made from
various materials, including glass, stainless steel, or plastic Shot Glass
Drinkability: Quick and concentrated consumption Shot Glass Nosing: Not made for
nosing Shot Glass Size: 1 to 2 ounces Shot Glass Uses: Whisky tastings,
measuring whiskey for cocktails Drinks Served in Shot Glasses: Shots of whiskey
3. Glencairn Glass The Glencairn glass was the first style of whiskey glass the
Scotch Whisky Association endorsed. Glencairn glasses are for tasting whiskey
and feature a wide bottom to encourage warming and swirling while showing off
the color of the whiskey. The narrowed tulip-like opening directs the aroma
outward, aerating the whiskey and allowing the scent to reach the drinker before
the flavor does. They're best for upscale establishments. Glencairn Glass
Appearance: Light-weight, solid base, ballooned sides that narrow towards
opening Glencairn Glass Drinkability: Low sip volume Glencairn Glass Nosing:
Toward nose Glencairn Glass Size: 6.5 ounces Glencairn Glass Uses: Whiskey neat
(no ice), upscale tasting experiences Drinks Served in Glencairn Glasses: Single
Malt Whisky, Scotch, Single Barrel Bourbon Back to Top 4. Rocks Glass An Old
Fashioned glass (aka rocks glass or whiskey tumbler) is the standard choice for
serving whiskey drinks. These whisky glasses are typically 7 to 12 ounces in
capacity and can be used to serve whiskey neat, on the rocks, or in whiskey
cocktails. This versatile glass has a wide rim to allow for mixing ingredients
or adding ice cubes and whiskey stones. Rocks Glass Appearance: Heavy-weight,
solid base, straight sides, wide opening Rocks Glass Drinkability: High sip
volume Rocks Glass Nosing: Toward atmosphere Rocks Glass Size: 7 to 12 ounces
Rocks Glass Uses: Whiskey neat (no ice), whiskey on the rocks (with ice),
whiskey cocktails Drinks Served in Rocks Glasses: Old Fashioned, Whiskey Sour,
Sazerac 5. Shooter Glass A variation of the shot glass, bartenders serve double
shots and layered shots in shooter glasses. With more space for ingredients and
garnish than in a traditional shot glass, shooter glasses allow you to make
creative whiskey shots. Shooter Glass Appearance: Light-weight, narrow, straight
sides Shooter Glass Drinkability: High sip volume Shooter Glass Nosing: Toward
atmosphere Shooter Glass Size: 2 ounces Shooter Glass Uses: Small amounts of
whiskey consumed quickly Drinks Served in Shooter Glasses: Three Wise Men, Ruby
Slipper 6. Cordial Glass Similar to shot glasses, cordial glasses (aka
tulip-shaped glasses) are used to serve strong spirits without ice, but they
have a more formal appearance than a shot glass. Cordial glasses are one to two
ounces and limit the quantity of alcohol consumed, perfect for sipping spirits
like brandy. Typically stemmed, cordial glasses are easy for mingling guests to
hold while participating in a whiskey tasting. Cordial Glass Appearance:
Light-weight, small stemmed base, sides flare out into the wide opening Cordial
Glass Drinkability: Low sip volume Cordial Glass Size: 1.5 to 2 ounces Cordial
Glass Uses: Small amounts of spirits sipped over time Drinks Served in Cordial
Glasses: Brandy, Sherry 7. Snifter Glass A type of whiskey tasting glass,
snifter glasses cater to seasoned whiskey drinkers who want to savor the full
complexity of their whiskey. The snifter glass is a short, stemmed glass with a
wide bottom and narrow top. The slightly ballooned shape highlights and almost
magnifies the color of the spirit while providing the perfect shape to swirl the
drink in the glass. Perfect for upscale venues with little customer turnover,
these glasses are suitable for slowly savoring top-shelf whiskeys or holding
whiskey tastings. Snifter Glass Appearance: Medium-weight, solid stemmed base,
ballooned sides, narrow opening Snifter Glass Drinkability: Low sip volume
Snifter Glass Nosing: Toward nose Snifter Glass Size: 6 to 8 ounces Snifter
Glass Uses: Whiskey neat (no ice), upscale tasting experiences Drinks Served in
Snifter Glasses: Cordials, Brandy, Cognac Back to Top Choosing the right glass
can maximize the flavor and visual appeal of your whiskey and whiskey cocktails.
If you’re ready to start a whiskey service, use this guide to help you make an
informed decision when stocking your glassware.
HOW TO OBTAIN A LIQUOR LICENSE
Selling wine, beer, and alcoholic drinks can boost your profits considerably,
but you'll need a liquor license to do it. Unlike some other licenses and
permits, a liquor license comes with a unique set of requirements based on the
state where you operate. We'll walk you through the ins and outs of liquor
licenses to help you determine your eligibility. Click below to learn how to
obtain a liquor license: State Alcohol Laws Liquor License Quota States Types of
Liquor Licenses Required Documents Liquor License Cost How to File ABC Agencies
by State How to Apply for A Liquor License We've compiled a step-by-step list to
guide you through the process of applying for a liquor license. If you're
planning on opening your own bar, you'll need to be familiar with these
requirements. 1. Determine Your State's Alcohol Laws Because each state has its
own specific rules regarding the distribution, sale, and consumption of alcohol,
the first step in filing for a liquor license is determining your state's
alcohol laws. There is an Alcoholic Beverage Control (ABC) agency in each state,
which is the governing body that determines all rules related to alcohol. Many
counties and municipalities set standards and requirements that accompany the
general state laws. What Is a Liquor License? A liquor license is a type of
permit that allows you to manufacture, distribute, and sell alcohol in your
business. It also regulates many aspects of how, when, and where you can sell
alcohol. These are a few of the legalities covered by a liquor license: To whom
alcohol can be sold What days and hours businesses are permitted to sell alcohol
Types of alcohol that can be sold Which containers alcohol can be served in and
how much can be sold at one time Where and when alcohol can be served or sold to
go Whether businesses are permitted to manufacture, distribute, and sell alcohol
(or any combination of the three) The price of alcohol Liquor license fees and
quotas What Is a Dry County? In a dry county, all sales of alcohol are forbidden
by the local municipality, regardless of state laws. There are several states in
the US with dry counties, including Kansas, Oklahoma, Texas, Arkansas,
Mississippi, Tennessee, and Kentucky. On the other hand, states like North
Carolina, Ohio, Michigan, and Pennsylvania have "mixed" counties that moderate
the sale of alcohol but not its on-premise consumption. You'll want to ensure
your local township or county is zoned for the sale of alcohol before you begin
this process. 2. Liquor License Quota States While some states offer an
unlimited number of liquor licenses, others set a specific quota for the number
of licenses they'll issue. State laws are always evolving, so make sure to
research the alcohol control board of your state. Even better, consider hiring
legal counsel that specializes in liquor laws. As of 2023, the following states
are considered "quota" states: Alaska Arizona Florida Idaho Kentucky
Massachusetts Michigan Minnesota Montana New Jersey New Mexico Ohio Pennsylvania
South Dakota Utah Washington Why Do Liquor License Quotas Exist? In the majority
of states with quotas, the specific locality's population determines the number
of licenses available. As an area gains more residents, the number of new
licenses that can be issued increases. These quota figures vary across states.
It's important to check with your state's ABC agency to determine the strictness
of the quota because this weighs heavily into the cost and availability of a
license. In non-quota states, liquor licenses tend to be more affordable. In
quota states, restaurants and bars can pay up to $300,000 for a new license. 3.
Find Out if Your State Requires a Specific Class of Liquor License There is no
one-size-fits-all liquor license, and some states may require more specific
licenses than others. To start, you'll want to figure out whether you need an
on-license or off-license. If you'll be selling alcohol to be consumed on the
premises (bars, nightclubs, and restaurants), you'll need an on-license. Bottle
shops, liquor stores, and other retail locations where alcohol is sold but
consumed off the premises need an off-license. What Are the Different Classes of
Liquor Licenses? Not all states require specific classes of licenses, but some
do. The names of licenses vary between states - an alphabetical code is
sometimes assigned to identify the type of license. For example, a restaurant
license in Pennsylvania is called an (R) license. A liquor license in Florida
that allows restaurants to serve all types of alcohol is called a 4COP license.
Refer to your state's liquor control board for the most up-to-date list of
license types. Here is a general list of the common types of liquor licenses:
Arts licenses are designed for places like theaters and art galleries to serve
alcohol during events. Beer and wine licenses are given to smaller businesses
that only sell beer and wine. Brewpub licenses may be necessary for
establishments that plan to make their own beer or wine. Depending on your
state, you may be issued an alternating premises license, which requires you to
make alcohol at certain times and serve it at other times. Club licenses allow
private social clubs to serve alcohol to their members. While some states only
permit the service of beer and wine, others allow clubs to also serve liquor.
Delivery licenses allow companies to deliver sealed containers of alcohol to
customers. Eating place licenses are given to carryout businesses like delis
that serve food but also sell small amounts of take-out beer. These licenses
usually restrict the amount of alcohol that may be sold to one customer. Hotel
licenses are issued to hotels with bars and restaurants that serve alcohol.
Restaurant licenses are also referred to as "all-liquor licenses" and allow a
business to serve any kind of alcohol. However, some states do require that only
around 40% of the establishment's total earnings may come from the sale of
alcohol. Retail licenses are issued to grocery stores, convenience stores,
liquor stores, and any other retail establishments that sell alcohol. Tavern
licenses are required if a business serves food but makes at least 50% of its
total sales from alcohol. Temporary liquor licenses are required for caterers
that serve alcohol at events. These are also called one-day licenses. Note: A
license may also be required for BYOB (bring your own bottle), establishments,
although this process varies by state. Back to Top 4. Preparing to File a Liquor
License Application Once you've researched the liquor laws and regulations in
your area, you're ready to apply for your liquor license. First, you'll need to
contact your state's ABC agency to locate the necessary forms. Because the
regulations vary by location, you may also want to ask your local agency these
questions: What kind of license(s) are required? How much should you expect to
pay for your license(s)? Are there any available licenses in your county or town
(if you live in a quota state)? Are there any establishments in your area
looking to sell their license (if you live in a quota state)? What Documents Do
You Need to Apply for a Liquor License? While the information and documentation
you'll need before you file your application varies by state and locale, here
are the most important documents to keep on hand: Employer ID number from the
IRS Zoning permit from your local zoning commission Business license from your
local government Sales tax permit from your state's website Alcohol tax permit
from your state's business taxation department Food handler's permit (if
applicable) from your state health commission Building permit from your local
zoning commission Signage permit from your local zoning commission Health permit
from your state health commission Music license (if you'll be playing
copyrighted music) from online licensing companies Note: Make sure you've paid
any delinquent taxes or outstanding fees before applying for your liquor
license. Failure to do so can negatively impact your chances of obtaining a
license. What Other Documents Should You Have Ready When You Apply for a Liquor
License? In addition to the documents mentioned above, you may need to provide:
Photos of your building's exterior A floor plan of your building's interior A
copy of your building title Your code compliance certificate Your certificate of
incorporation Your company constitution Your partnership agreement (if
applicable) Details regarding your age and business experience 5. How Much Does
a Liquor License Cost? The cost of a liquor license is affected by variables
like your state of operation, license class, and quota. In one county, a liquor
license could cost you hundreds of thousands. But in another, it could be as
little as $125. The best way to determine your total cost for a liquor license
is to contact your ABC agency. Keep in mind that in some areas, you might need a
liquor license for all four levels of government - federal, state, county, and
local, which will incur extra costs. What Is an Alcohol Control State? In
control states, state governments control the sale of alcohol to varying
degrees. Some control states require that liquor (and sometimes wine) can only
be sold at state-run stores, rather than at independently owned and operated
businesses. Other control states permit the sale of liquor in privately owned
stores but still set minimum prices and determine product selection for
distributors and wholesalers. What Is Liquor Privatization? Liquor privatization
puts the control of liquor sales and distribution into the private sector. By
preventing privatization and keeping control of liquor sales in the public
sector, revenue is increased for state governments. According to the National
Alcohol Beverage Control Association, there are 18 control jurisdictions in the
US: Alabama Idaho Iowa Maine Michigan Mississippi Montana Montgomery County,
Maryland New Hampshire North Carolina Ohio Oregon Pennsylvania Utah Vermont
Virginia West Virginia Wyoming 6. Filing Your Application for a Liquor License
Once you've gathered all necessary materials, you're ready to file your
application for a liquor license. In most areas, simply visit your state
government's website and fill out the required forms. Typically, you'll also
have to pay a non-refundable $50-$100 processing fee. You may even be subject to
a background check and/or fingerprinting. Will You Need to Defend Your Liquor
License Application? Once you've submitted your application for a liquor
license, a notice will be posted at your business that lists your name, the kind
of license you're applying for, and what you'll be selling. While this notice is
posted, anyone from your local community may contest your application. If this
occurs, you may be required to defend your proposal at a public hearing before
you are awarded your license. If no objections are presented, your local
government will review your application and (hopefully) grant you your liquor
license. How Do You Avoid Losing Your Liquor License? Once you've obtained a
liquor license for your business, you'll need to maintain it. Most states
require you to renew your license every 1-3 years (depending on local laws),
which also involves paying a renewal fee. If you're in good standing with your
local ABC agency, you may be entitled to a reduced fee. However, your liquor
license can be revoked at any time if you violate the terms established by your
state's ABC agency. Common violations include: Failing to check IDs Selling
alcohol to a minor Over-serving patrons Allowing employees to drink to excess on
the premises after their shift Back to Top 7. Alcoholic Beverage Control
Agencies by State The following list includes all 50 states, plus the District
of Columbia, and the website for each state's ABC agency: Alabama ABC Licensing
Information Alaska Alcohol & Marijuana Control Office Arizona Department of
Liquor Arkansas Alcoholic Beverage Control California Alcoholic Beverage Control
Colorado Liquor Licenses Connecticut Liquor Control Division Delaware Office of
ABC Florida Division of Alcohol & Tobacco Georgia Alcohol Licensing Honolulu
Liquor Commission Idaho State Liquor Division Illinois Liquor Control Commission
Indiana Alcohol & Tobacco Commission Iowa Alcoholic Beverages Division
Kansas ABC Licensing Kentucky Alcoholic Beverage Control Louisiana Alcohol &
Tobacco Control Maine Alcohol & Lottery Operations Maryland Liquor License
Renewals & Transfers Massachusetts Alcoholic Beverages Control Commission
Michigan Department of Licensing & Regulatory Affairs Minnesota Alcohol
& Gambling Enforcement Mississippi Alcoholic Beverage Control Missouri
Alcohol & Tobacco Control Montana Liquor Control Nebraska Liquor Control
Commission Nevada Alcoholic Beverage Control New Hampshire Liquor Commission New
Jersey ABC Licensing Bureau New Mexico Alcohol & Gaming New York State
Liquor Authority North Carolina ABC Commission North Dakota Alcoholic Beverage
License Ohio Department of Commerce Oklahoma ABLE Commission Oregon Liquor
Licensing Pennsylvania Liquor Control Board Rhode Island Liquor Enforcement
South Carolina Alcoholic Beverage Licensing South Dakota Alcohol Licenses
Tennessee Alcoholic Beverage Commission Texas Liquor License Utah Department of
Alcoholic Beverage Control Virginia Department of Alcoholic Beverage Control
Vermont Department of Liquor Control Washington, D.C. Alcoholic Beverage
Regulation West Virginia Alcohol Beverage Control Administration Wisconsin
Alcohol Beverage Laws for Retailers Wyoming Liquor Division Back to Top Unless
you're opening a sober bar, you'll need to obtain a liquor license to enter the
nightlife industry. Getting a liquor license can be a complex process, but with
preparation and knowledge, you can successfully sell alcohol at your business.
Offering various alcoholic beverages such as beer, wine, and liquor can
significantly boost your establishment's revenue. Whether you own a restaurant,
bottle shop, or grocery store, obtaining a liquor license will allow you to reap
valuable profits from alcohol sales. <aside class="pquote"> <blockquote> The
information provided on this website does not, and is not intended to,
constitute legal advice. Please refer to our Content Policy for more details.
</blockquote> </aside>
ECO-FRIENDLY TIPS VIEW MORE
GREEN DISPOSABLE DINNERWARE GUIDE
As more loyal customers are demanding a smaller carbon footprint from their
favorite chain or local restaurant, the foodservice industry is focusing heavily
on going green. Running a sustainable and eco-friendly establishment is a new
standard, not just a distinguishing niche for marketing. Whether
COMPACT FLUORESCENT LIGHT (CFL) F.A.Q.'S
If you have questions about the benefits of Compact Fluorescent Light bulbs, how
to use them, and how to dispose of CFL light bulbs, check out our FAQs below. We
also have helpful tips on how to choose the right CFL bulb and how ENERGY STAR
rated CFLs can save you money. Use the links below to jump
RESTAURANT COMPOSTING
Do you want your restaurant to become more environmentally friendly or more
involved with the local community? Even if you just want to give your
establishment's marketing plan a boost, restaurant composting might be a great
solution. According to the EPA, 60-80% of garbage produced by restaurants was
food waste. By composting you can reduce your environmental impact by keeping
waste out of the landfill, lower your waste hauling and disposal costs, and find
a whole new way to connect with the people in your community! What is
Composting? Composting is the process of breaking down food scraps and other
organic waste like grass clippings and certain paper and cardboard items using
heat, moisture, agitation, air-flow and sometimes even earthworms (a process
known as vermicomposting). It's hard to imagine, but all of the organic waste
that looks unappetizing when it leaves your restaurant can actually be turned
into rich, dark soil through the process of composting. This soil can then be
used to fertilize and enrich the land for local farmers and gardeners. Depending
on the regulations in your area, you could even use the compost yourself for an
herb garden or landscaped patio at your establishment. Benefits of Composting
According to a restaurant food waste study conducted by the Business for Social
Responsibility, about 84% of food waste ends up being thrown in the trash. Not
only does composting prevent this percentage from growing, but it also has
environmental benefits. The biggest environmental benefit is the absence of
synthetic chemical fertilizers in compost. When these chemicals are used in soil
to grow fruits and veggies, we end up ingesting them. Synthetic fertilizers also
run off during rainstorms and affect local wildlife. Using compost in place of
chemical fertilizers yields healthier produce and has a less negative effect on
the environment. Composting can also have economic benefits. With most of your
business’s waste being composted, you can reduce the number of trash pickups
your establishment requires and therefore lower your waste removal bill. Also,
if your restaurant grows its own produce, then you can use your compost instead
of purchasing expensive fertilizer. How Does Composting Work? For composting to
be successful, the process depends on four main components: materials,
temperature, moisture, and air circulation. Materials Successful composting
relies on an equal mix of both nitrogen-rich and carbon-rich materials.
Nitrogen-rich materials are items like coffee grounds, grass clippings, and food
scraps. Carbon-rich materials include dead leaves, newspaper, and undyed paper.
Temperature Composting piles need to stay warm so that heat-loving microbes can
properly break down the materials. The typical compost pile temperature ranges
from 100-140 degrees Fahrenheit. Compost piles should be turned or mixed every
three or four days so the materials can get into the warm center. Moisture For
microbes to break down everything in the compost pile, the materials need to
constantly have the moisture level of a damp sponge. There needs to be a balance
in moisture levels, as not enough moisture will prevent microbes from breaking
down the materials, and too much moisture will slow down the decomposition. Air
Circulation Without air circulation, composting materials will not properly
break down. A lack of oxygen can also cause compost piles to release gases that
smell similar to rotten eggs. Composting bins contain ventilation holes, so
oxygen can circulate amongst the materials. What Can and Can't Be Composted?
Most food scraps and paper products can be composted in a commercial facility.
The options are slightly more limited if you choose to compost on-site, but you
will still dramatically reduce the amount that you send to a landfill every day.
Check out the table below for a more detailed breakdown of what can and can't be
composted: Can Be Composted Can't Be Composted Fruit and vegetable waste
Diseased Plants Coffee grounds and filters Dairy products Paper napkins Coal or
charcoal ashes Newspaper Meat and bones Yard clippings and wood ashes Oil, fat,
and grease How to Compost in Your Restaurant There are many things to consider
before you start composting. Follow the steps below to learn how to incorporate
a composting program in your restaurant. Step 1: Determine if You Will Compost
On-Site or Use a Haul Away Service Using a Haul Away Service If you choose to
compost through a haul away service, then you should contact your current waste
management company and see if they offer this option, especially if you are
currently locked into a contract with them. Should they not have a haul away
option, you can use online resources to locate a facility near you. Once you’ve
found a composting facility that is a good fit for your restaurant, talk to them
about their involvement with the process. It’s important to find out if they
pick up your compost waste and what they do with the waste after it’s gone
through the composting process. If you choose to hire a haul away service,
you'll need to have a separate bin in your restaurant for the organic waste that
will eventually be composted. Composting On Your Own On-site composting gives
you control of what goes into your compost pile and where the soil goes after
it’s done going through the composting process. However, there may be health
code restrictions in your area that prohibit or regulate on-site composting, so
it’s important to check with your health inspector. Since space comes at a
premium on a commercial property, you will also need to find a safe place for an
on-site composting bin or pile that is protected from harsh weather. What You'll
Need for On-Site Composting A container to hold your materials. It can even be
an old trash can, you just need to make sure that you have a fitted lid with
ventilation holes. A small bag of soil or starter compost. You’ll also want to
add items like fallen leaves and grass clippings. If you have a landscaping
service, ask them if they can collect these items as they are useful materials
to have in your compost. A shovel or other tool to rotate your compost
materials. Composting Steps 1. Choose a location for your compost bin. You’ll
want to pick an area that can be easily accessed by your employees during busy
shifts. However, you should keep in mind that there’s a chance your compost
could create undesirable odors if it is not turned often enough or not receiving
enough oxygen. 2. Add the soil to your compost bin. It doesn’t have to fill the
whole container, but you’ll want to have the bottom part of your bin filled. If
you have extra soil, then feel free to add some between layers of your compost
materials. 3. Turn your compost pile every couple of weeks to move the materials
around to the center. You’ll also want to make sure that your compost materials
stay moist, like a wrung out sponge. 4. It can take anywhere from a few months
to a year for your compost to become usable. To know when your compost is ready,
it should be pretty dark in color, almost black, and it should also have a
crumbly texture with an earthy smell. Step 2: Educate and Train Your Staff A
composting program in your restaurant will be useless if your employees don’t
understand or care about it. Taking the time to make all of your employees, from
cooks to bus boys, aware of what should go in the compost and recycling bins and
what should into the dumpster will help to ensure that your business reaps the
benefits of composting. Some composting facilities will even come to your
restaurant to help train your staff on the process. Additionally, the busyness
of a commercial kitchen can be a deterrent to conscientious composting, so
you’ll want to have multiple compost bins located in prime areas throughout your
business. This will make it quick and easy for your employees to responsibly
dispose of organic waste. Step 3: Make Signs in Your Back-of-House Area Making
signs and posting them around your kitchen and other employee areas will help
remind your staff to keep up with the composting program. If you run an
establishment where guests throw away their own food, then you’ll want to hang
signs around those trash areas so that they know what should be disposed of in
the composting bin. Step 4: Use More Eco-Friendly Materials By using Home
Certified compostable takeout containers, plates and other acceptable products
and trash can liners instead of non-compostable bags and containers, you can
further reduce the amount of waste your restaurant contributes to the local
landfill. Using these products can also help to spread the message to your
guests that you are serious about making more environmentally-friendly efforts.
Step 5: Announce Your Efforts Make an announcement to your local community about
your composting program. Communicating with your community about your composting
efforts can help you gain their support and possibly even their business. You
could even donate your finished compost to a local park or other public area,
however this is something you would need to talk about with your composting
facility and local planning council. Composting in your restaurant provides an
effective way to manage food waste while making a positive contribution to a
sustainable environment. Now that you know the steps involved, you can begin
implementing a composting program in your restaurant.
WAYS TO REDUCE FOOD WASTE IN YOUR RESTAURANT
Running a foodservice operation requires a lot of thinking. 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 72 billion tons of
food waste each year. How to Reduce Food Waste in Your Restaurant If you're
looking for food waste solutions and how to reduce restaurant food waste in your
establishment, follow the steps below to get started: Click any of the tips
below to read the section that interests you: Conduct a Food Waste Audit Seek
Food Waste Solutions Use Alternative Waste Disposal Options Schedule Regular
Check-Ins to Monitor Food Waste 1. Conduct a Food Waste Audit A food waste audit
is identifying where your operation's food waste comes from, so you can then
find ways to reduce your restaurant's food waste. The first step to reducing
food waste is to find out exactly how much you’re wasting and what kind of waste
your establishment is producing. How to Conduct a Food Waste Audit There are two
main factors to take into account as you track your food waste. You need to
consider how much food is being wasted and how many people are coming through
your restaurant. By gathering data for both of these variables, you can get a
better sense of what your biggest source of waste is. 1. Food log system Provide
your staff with a simple sheet of paper where they can keep track of what's
being thrown out, why it's being thrown out, and how much is wasted. As an
alternative, there are waste tracking systems like Leanpath that use a specially
designed scale with a touch screen terminal and computer software to track how
much food you're throwing out without the hassle of a pencil and paper. Also, be
sure to keep a second log system for post-consumer waste, or what food customers
pay for but don’t eat. This type of food waste is much more difficult to control
because, ultimately, if that toddler at table 3 doesn't want the broccoli that
was ordered for them, odds are good that you're going to get it back, untouched,
when they leave. Still, it's well worth evaluating what is being thrown out and
how much this amounts to. Gathering as much data as feasibly possible will only
help you when it comes time to evaluate the results and make changes to how your
operation handles restaurant food waste. 2. Traffic log system Another common
tool that many restaurants use is a daily log of how much traffic the restaurant
received and what the weather was like. For example, a log may show that 280
guests were served on the Friday before Christmas and the weather was 50 degrees
and sunny. While this data may not seem useful right away, it’s immensely
helpful when it comes to planning for the following year’s customer volume. If
chefs can get a baseline of how much traffic to expect, based on the previous
year’s findings, they will have a better sense of how much food to order. As
years go by, this data becomes more and more valuable because the trends become
clearer. Many POS systems feature daily log capabilities, so it’s definitely
something to look for when you choose a POS for your business. Back to Top 2.
Seek Food Waste Solutions Once you know what’s being wasted, talk to your staff
and try to think of ways to improve. What are the biggest contributors to food
waste in your kitchen? Why are specific items thrown out? These are the
questions that should be in the back of your mind as you look at the data. An
easy way to think about the next steps is to break up your waste types into
three categories: Pre-consumer waste - food that doesn’t even leave the kitchen
Post-consumer waste - food that’s purchased by a customer, but not eaten
Disposables - things like paper goods, plastic utensils, and packaging Next,
consider the following options and determine which ways make the most sense to
implement as solutions to each type of waste: Ways to Reduce Pre-Consumer Food
Waste Pre-consumer waste is the area where you likely have the most opportunity
for positive change because there are many factors within your control when it
comes to ordering, storing, and prepping your ingredients as well as how you
handle surplus ingredients. Evaluate inventory - If you find that food sits
around too long in storage, make sure you’re not ordering too much. Maximize
shelf life - If ingredients you need are going bad before you have a chance to
use them, make sure perishables are being properly stored so that you’re not
wasting ingredients before they are even cooked. Find ways of repurposing
ingredients - Try making day-old bread into croutons, or put leftover turkey
meat into a soup. Similarly, an innovative chef will be able to transform excess
ingredients into a daily special. There are also a lot of great ways to use
overripe fruit before it goes bad. Train staff to reduce food waste - Make sure
your staff knows how much ingredients cost. Train them to treat each ingredient
as if they bought it with their own money. Training staff on proper storage
techniques such as how to flash freeze food will be a big help in reducing food
waste. Proper preparation techniques also help to reduce the waste of perfectly
good food. Keep your stock organized - Make sure that your perishables are
getting used promptly by developing a refrigerator rotation system. Many
restaurants call this the "first in, first out," system, or more commonly known
as FIFO. Use stickers with the packaging date clearly written, or "Use First"
written in large letters to help staff to recognize exactly which products need
to be used quickly to prevent spoilage. Offer staff meals - If there’s just a
small amount of ingredients left that won’t be enough for another dinner
service, you can give it to your staff for free. Feeding your staff raises
morale and prevents good food from being thrown away. Consider donating food -
If you have items that are still safe for consumption but, for one reason or
another, can’t be used, a local food bank may appreciate your contribution to
feeding people in your community. Programs like Feeding America make it easy to
put those unsellable leftovers to good use. Food banks will sometimes even come
to your establishment and pick up food for free, and you can claim these
charitable donations on your tax return. Food scraps can be used for animal feed
- Many local farmers will provide low-cost or free pick up for food scraps,
which can be fed to hogs or other animals. If you go this route, you will want
to make sure you are following any local, state, or federal regulations on what
can and can't be used for animal feed. It presents another chance to help out
the local economy while cutting back on your food waste at the same time. The
EPA offers a guide covering some additional ways to do this. Ways to Reduce
Post-Consumer Waste There’s not much you can do with the food once it’s left
your kitchen, but you can make sure that you’re presenting guests with the
necessary information and proper portion sizes, so your customers know what to
expect and can eat until they are comfortably full. Monitor portion sizes - If
your portions are too big for customers to finish, try a portion scale or some
portion spoons to make sure that your customers are getting an appropriate
amount of food. Standardizing recipes is one way of ensuring that every member
of your staff is plating the same amount of food every time. Manage customer
expectations - Guests will be less likely to send a dish back if it’s been
completely and accurately described on the menu. Make sure your wait staff can
explain every item on the menu and answer any questions that guests may have.
Track the popularity of each dish - If certain menu items are unpopular, you
might want to consider adjusting the recipe or removing it from the menu.
Encourage guests to take their food home with them - This is standard practice
at most restaurants. Make sure you keep a variety of disposable containers on
hand, so guests can take home whatever they can’t finish. Disposable
Alternatives While the use of disposables aids in reducing food waste in
restaurants, they are inherently designed to be thrown away, so be mindful of
which disposables you choose and try to think of ways around using them whenever
possible. Set Up Customer Incentives - If you own a cafe or convenience store,
you can set up a discount for customers who bring their to-go mugs. Try
Compostable Products - If there’s absolutely no way around using disposable
items, try to choose items that are biodegradable whenever possible. Shop All
Eco-Friendly Disposables Back to Top 3. Use Alternative Waste Disposal Options
Consider alternative ways of disposing of your waste that doesn’t bury food,
plastics, cans, and cardboard in a landfill. Composting - If you are fortunate
enough to have space, you can compost on-site. If you don't have the space to
run a composting program, finding a composter to take your scraps can still be
more a cost-effective alternative to the traditional disposal methods.
Essentially all you have to do is separate compost-worthy material from the
regular "garbage". Composting centers are still gaining ground and therefore not
as widespread as traditional landfills, but online resources make it easy to
find a compost site near you. If composting sounds like a real possibility for
managing restaurant food waste at your establishment, you can find out all the
details in our article all about restaurant composting. Recycling - Recycling is
a simple way to deal with plastic, cardboard, and glass waste that cannot be
avoided, and many restaurants already implement it to reduce their environmental
footprints. For more details about recycling, refer to our restaurant recycling
article. Back to Top 4. Schedule Regular Check-Ins to Monitor Food Waste It’s
important to assess your food waste regularly so that you can constantly monitor
trends and implement any changes that may be necessary. No matter how delicious
your recipe is, certain dishes can sometimes simply fall out of fashion as
customers seek different, newer options. Staff members may move on, so you’ll
have new employees to train and manage. There are so many factors that may
contribute to increased waste within your carefully thought-out system, so
checking in on them is just part of the process of reducing food waste in your
restaurant. Back to Top Making Alternative Waste Disposal Work For You There can
be many benefits to using alternative waste disposal methods, both environmental
and financial. However, not every method will be a good fit for every
restaurant. Luckily, the EPA offers handy tools for monitoring food waste
management that can give you an idea of how cost-effective some of the above
methods to reduce food waste can be and which ones could be a good fit for your
business. What Does it Mean to Be a Zero-Waste Restaurant? A zero-waste
restaurant means that a restaurant does not produce any trash or food waste that
has to be taken to a landfill. There are few zero-waste restaurants around the
world, but many food businesses are taking steps to implement zero-waste
practices to minimize their carbon footprint on the world and embrace a
completely eco-friendly ethos. Even if your business seems to have a good handle
on its production of food waste, it's never a bad idea to dive a little deeper
into how much restaurant food waste you produce daily. If your waste production
turns out to be more than you thought, try taking some simple steps to better
monitor and minimize your waste production. Your community, your planet, and
your wallet will thank you for reducing food waste.
SUSTAINABLE SEAFOOD FOR RESTAURANTS
Whether it’s related to food sourcing or disposal methods, sustainability has
been at the forefront of foodservice trends and concerns in recent years. One of
the primary focuses of the sustainability movement is the health of our oceans
and marine life. Over 50% of American consumers identified that sustainable
seafood is important to them and that they would pay more for it to help the
environment. If your seafood restaurant is looking for greener practices, we’ve
collected some seafood sustainability tips that your business can incorporate
into your menu this year. Shop All Seafood Click any of the links below to learn
more about the sustainable seafood: Sustainability Defined Most Popular Seafood
Unsustainable Fishing Methods How to Serve a Sustainable Seafood Benefits of
Offering Sustainable Seafood What Is Sustainable Seafood? Sustainable seafood is
any fish or shellfish that is caught for consumption in a way that doesn’t
threaten its ecosystem or the stability of the species. The way the fish is
raised, harvested, or wild-caught must be renewable and cannot jeopardize the
future population of that particular species. The fishing method also cannot
over-pollute the environment in which the species lives. Popular Seafood Seafood
is a great source of Omega-3 fatty acids, vitamins A, B, and D, which makes it a
staple on various menus around the world. Even with the nutritional benefits,
most Americans only enjoy 5-10 varieties of seafood, which can lead to
overfishing of those species and unsustainable harvesting practices. Below are
the most popular seafood varieties consumed by the global population: Salmon
Shrimp Tuna Crab Alaskan Pollock Tilapia Clams Unsustainable Fishing Practices
Fish are harvested for foodservice markets using two distinct methods: wild
caught fishing and aquaculture. Both methods can have negative impacts on the
environment if not regulated and improved. Without instilling sustainable
practices, fisheries are expected to collapse as early as 2050. It is important
to take these practices under consideration when selecting seafood types and
suppliers for your restaurant. Wild Caught Fishing Wild caught fishing can
easily turn unsustainable when companies are overfishing and producing bycatch
on their fishing lines and nets. Keep reading for more information on how wild
caught fishing can damage the environment and how it can be made more
sustainable. Overfishing - Overfishing occurs when mature fish are collected
from the ocean faster than the population can reproduce. This can lead to the
extinction of a wildly occurring fish population and put pressure on fish
hatcheries to make up for the loss to keep up with demand. Bycatch - The term
bycatch classifies marine life that is unintentionally caught on fishing lines
and in fishing nets along with the target species. Bycatch may include dolphins,
sea turtles, sharks, other fish species, and even the wrong size of the target
species. If bycatch is not removed from the nets, the animals can die, making
open-sea fishing unsustainable to the environment. Wild caught fishing produces
about 7 million tons of bycatch a year, with most of a fisherman's catch being
bycatch instead of the target fish. Ghost Nets - Ghost nets are fishing nets
that are either lost or left behind by fishing boats. The nets continue to trap
and entangle sea creatures as they float in the ocean, causing unnecessary loss
of life. It is estimated that there are currently 640,000 tons of ghost fishing
nets polluting our oceans. Can Wild-Caught Fish Be Sustainable? Although wild
caught fishing can be damaging to the ecosystem, there are actions fishermen can
take to make the practice more sustainable. To reduce overfishing, fishing
companies can follow organizations that research and regulate fish populations
to learn which species they should avoid in that season or location. To reduce
bycatch, fishing companies can choose selective fishing practices like
harpooning, hook and line fishing, and certain traps over bottom trawls and long
lines. To reduce ghost nets, fishing companies should try to keep track of their
fishing nets and attempt to retrieve them if they come loose. They can also
choose fishing gear contact information and tag identifiers so that they can be
traced back to the owner if lost. Ocean cleanup organizations also work hard to
remove ghost nets from the ocean and recycle them. Aquaculture (Farm-Raised
Fish) While many believe that farmed fish provide the most eco-friendly seafood
option, this is not always true. Although aquaculture is a great way to boost
fish supplies, it can turn unsustainable quickly if not done correctly. Waste -
Farm-raised fish produce a considerable amount of waste, including uneaten feed
and excrement that can build up in their enclosures or pollute the habitat in
which they are raised. This can lead to increased nitrogen levels, toxic algae
blooms, and disease in the fish population if not filtered correctly. Chemical
Usage - Some aquacultures use certain chemical hormones as growth enhancers,
like methyltestosterone, that increase the size and growth rate of a fish
population. This changes the genetics of the fish and can have harmful effects
on humans, like liver toxicity, when the fish is consumed. Unsustainable Feed
Ingredients - If aquaculture farmers are using wild-caught forage fish to feed
their farm-raised fish, then they are depleting the population from the natural
ecosystem and causing other species to suffer. If aquaculture fish are put on an
entirely plant-based diet, then fisheries must consider the carbon footprint
caused by land farming. Containment Issues - Fish that are raised in an
aquaculture system are genetically different from those in the wild. If a
farm-raised fish escapes from its enclosure, it can end up reproducing and
mutating the wild population, which will upset the natural ecosystem. Can
Farm-Raised Fish Be Sustainable? With some modifications and effort, fish farms
can become a sustainable option for the future of seafood. To reduce waste
pollution, companies should take advantage of natural filtration methods like
using seaweed and bivalves to reduce the waste that is able to run downstream.
They should also implement thorough filtration and waste disposal plans for
their facility. To reduce chemical usage, fish farms should use biosecurity
management methods and early diagnosis to detect changes and diseases in the
fish population. They should also avoid using antibiotics as a grown enhancer
that can mutate the genetics of the fish. To reduce the use of unsustainable
feed ingredients, fish farmers can switch to natural and balanced fish feed made
with microalgae, seaweed, insects, microbes, nuts, and some forage fish. To
reduce containment issues, companies keep their fish separate from the wild
ecosystem, by using secure enclosures and regularly checking their enclosures
and nets for damage. Back to Top How to Run a Sustainable Seafood Restaurant
Most customers will associate locally sourced products with sustainability, but
that isn't always the case for fish and other seafood. Seafood sustainability
comes down to how the fish was raised and harvested, along with the proximity of
the water source. We’ve prepared a list of actions you can take to ensure that
your seafood restaurant works towards becoming a more sustainable business.
Through sourcing and menu changes, you can reduce your impact on our oceans. 1.
Look For Sustainable Suppliers When choosing a supplier for your seafood
restaurant, you’ll want to pick one that prioritizes sustainability with its
product. To narrow down your choices, ask suppliers the following questions to
ensure that they are taking the appropriate measure to provide eco-friendly
seafood options: Are they part of a trusted sustainability certification
program? What is their preferred fishing method? What sustainability practices
are they using in that method? If wild-caught, how do they reduce bycatch? What
research are they doing to choose which species and location to target without
greatly impacting the fish population? If farm-raised, what do they feed their
fish? How do they treat disease? How do they handle the waste that is produced?
What are their sustainability goals and how can you help them achieve those
goals? You’ll want to select a supplier who is transparent about their fishing
practices and sustainability goals, and one that is familiar with current
fishing policies so you can in turn serve your customers environmentally
friendly seafood options. You can also look up fishers and suppliers on ocean
advocate websites to see how they rank. 2. Make Menu Changes A major factor in
becoming a restaurant with sustainable seafood is making menu changes. Choosing
seafood options that are less in demand than traditional selections is a great
way to reduce your environmental impact. Below are some ways that you can make
your seafood menu more environmentally friendly: Serve Trash Fish Invasive and
unpopular fish species, also known as “trash fish”, provide a great alternative
to species like salmon, tuna, and swordfish that are being overfished. Here are
some trash fish alternatives you can choose that would still be delicious on a
menu: Pollock Triggerfish Lionfish Sheepshead Fish Sea Robin Whiting Mackerel
Anchovies Sardines Serve Seasonal Fish Just like vegetables have a growing
season, fish populations also fluctuate with seasons and location. The sites
Seafood Watch and FishWatch.gov can give you an understanding of which species
are thriving during the current season and which are depleted based on your
region so you can easily make sustainable menu adjustments. For example, the
Pacific salmon season begins in the spring on the West Coast. Striped bass is in
abundance on the East Coast during the summer, while albacore tuna is in season
during the summer on the West Coast. Peconic bay scallop season begins in the
fall on the East Coast and winter is a great time for Dungeness crabs on the
West Coast. Serve Vegan Alternatives You can expand your seafood menu by
offering seafood options that aren't made with fish at all. If you’re looking to
become vegan-friendly or make more sustainable choices, vegan seafood is a great
substitute for your restaurant. Vegan seafood is made to imitate the look,
taste, and texture of fish by using all plant-based ingredients. You can find
vegan salmon and tuna sashimi, shrimp, and calamari made with natural
ingredients like tapioca starch and kelp or seaweed extract. 3. Check for Fish
Certification Labels When Shopping When looking for high-quality and sustainable
stock for your seafood restaurant, it's important to look for sustainable
seafood certifications on packaging or display cases. Eco-certified seafood
labels mean that the product was raised or caught in eco-friendly and
sustainable conditions that meet the standards required by the certification.
You can list these logos on your menu next to certified ingredients as a selling
point for customers. Keep reading to become familiar with the leading seafood
certifications in the foodservice industry. Sustainable Seafood Certifications
The following are some of the top sustainable fish certifications to look for
when picking seafood products for your restaurant. ASC Certified - The
Aquaculture Stewardship Council certification provides strict guidelines for
farm-raised seafood that are socially and environmentally responsible.
GLOBALG.A.P. Certified - The Global Good Agricultural Practices certification
has strict criteria for animal welfare, legal compliance, environmental care,
and supply chain transparency in aquaculture settings. RSPCA Assured - The
assured certification by the Royal Society for the Prevention of Cruelty to
Animals indicates that a salmon or trout product was raised in aquaculture
according to their high standards for animal welfare and humane treatment.
Quality Trout UK Assured - The assured certification by Quality Trout UK
guarantees that a trout product was raised and harvested following the high
standards of the program to ensure humane treatment in trout aquaculture
settings. Friend of the Sea Certified - The Friend of the Sea certification
ensures that fisheries and aquaculture upheld the proper treatment of a species
and used responsible fishing practices to protect natural resources. Marine
Stewardship Council Certified - The Marine Stewardship Council certification
provides benchmarks for wild-caught fisheries to meet that ensure their catch is
traceable and sustainable. You can find some seafood products that do not fall
under a particular sustainable certification, but rather are broadly recognized
as eco-friendly alternatives, including muscles, clams, and kelp. These options
are used for their restorative aquacultural effects on marine ecosystems, such
as providing natural water filtration. By adding them to your menu, your
business helps support sustainable efforts indirectly. 4. Work with Your
Neighbors to Find Sustainable Options If you’re striving to take steps towards
offering sustainable seafood, it can be very helpful to ask your neighboring
restaurant owners for advice and potentially work together to reach a common
goal. Here are some seafood sustainability questions you can ask other
restaurants: Do they use sustainable seafood suppliers? Which suppliers? Are
they part of any sustainable seafood organizations or fishery programs? Would
they be interested in joining together to reach purchase volumes with
sustainable suppliers? Are they familiar with any additional actions you could
take or local organizations you can join to reach your sustainability goal? 5.
Share Your Efforts with Your Customers As food trends progress, it is clear that
customers are attracted to sustainable choices. Approximately 50% of consumers
say they will support sustainable seafood options if they are available, and
they are even willing to pay more for them. A great way to boost your
sustainability efforts is by being open and transparent with your customers
about your menu choices and suppliers. By listing a menu option as “sustainably
sourced seafood”, customers will be more likely to order it and help you boost
your bottom line to continue financing your sustainable goals. Train your
servers to be able to answer questions on where and how your fish and seafood
options were sourced and what efforts your business is taking to be more
environmentally friendly to our oceans. List the sustainable certifications of
your ingredients to help your customers easily identify eco-friendly meal
options. Benefits of Serving Sustainable Seafood Offering sustainable seafood in
your restaurant can bring positive impacts to your business and the environment.
Here are some of the benefits of serving sustainable fish on your menu:
Customers are looking for sustainable choices and will pay more for them
Decreased pollution on land and in the oceans Healthier fish population in the
oceans to support the food chain Reduced risk of species extinction Back to Top
By choosing sustainable options for your restaurant, you can be part of the
movement to provide a safer and healthier planet for generations to come. Use
this guide to incorporate sustainable seafood in your recipes and support ocean
health with your business.
TOP 10 ENERGY CONSERVATION TIPS FOR RESTAURANTS
Reducing your restaurant's overall energy consumption not only lowers your
utility costs, it's also better for the environment. Many food service
professionals have been adopting energy conservation methods for the past decade
and have drastically cut their energy use and expenses. Here, we've outlined
energy conservation tips that will reduce your water and electricity use. 10
Energy Conservation Methods It can be easier than you think to reduce energy
consumption in your kitchen with our energy-saving methods! Here are our top 10
tips for conserving energy in your business. Click any of the links below to
read more about our energy-conservation tips: Energy Efficient Equipment
Equipment Maintenance Reduce Water Consumption Efficient Lighting Decrease Heat
Usage Reduce Ambient Temperature Shut Down Idle Equipment Efficient Kitchen
Layout Train Your Staff Contact Your Utility Company 1. Use Energy Efficient
Equipment Commercial equipment contributes a great deal to your restaurant's
energy consumption, but your restaurant equipment doesn't have to guzzle
resources. Many manufacturers offer equipment that uses a fraction of the energy
of their other models, and switching to those designs could save your business
thousands of dollars per year. High-Efficiency Fryers - Upgrading your deep
fryer to an energy-efficient model will not only save you money on utilities,
but it will save you money on fryer oil as well. New high-efficiency fryer
models experience less scorching which extends the life of your oil.
High-Efficiency Dish Machines - Using an Energy Star certified dish machine can
save an average of $1,500 annually when compared to a standard model. Energy
Star Rebates - Not only does Energy Star certified equipment use much less
energy than standard equipment, but it might also qualify you for a rebate.
Incentives and rebates vary depending on your location, so make sure to check
the Energy Star website. 2. Perform Equipment Maintenance If you don't keep your
equipment clean or service it regularly, it's probably working harder than it
needs to be. There are a few simple preventative tasks you can perform on your
own to increase your energy savings and extend the life of your equipment.
Refrigerator Condenser Coils - The condenser coils on your refrigeration units
become clogged with dust over time, which insulates the coils and prevents them
from expelling heat. The result is that your unit has to work much harder to
reach food-safe temperatures. Keeping your coils clean provides a major boost to
the efficiency of your unit. Water Filters - Water filtration systems prevent
calcification and mineral deposits in any equipment that connects to a water
line. By replacing your water filters at the appropriate time, you ensure that
scale buildup doesn't clog the internal components of your equipment and affect
the efficiency of the unit. 3. Reduce Water Consumption Restaurants require
large amounts of water to sustain operations. Thankfully, there are some simple
ways to reduce water consumption in your restaurant and lower your water bill.
Use Low-Flow Spray Valves - Replace your pre-rinse spray valves with newer
models that have lower GPM (gallons per minute) ratings. These low-flow spray
valves are easy to replace and use much less water than older spray valves.
Install Low-Flow Aerators - Your hand-washing sinks don't need to have a high
GPM flow rating. Consider using low-flow aerators or flow regulators that limit
the amount of water flowing out of the faucet and lower the GPM to save you
money. Repair Leaky Faucets - Over time, the drips from a single leaky faucet
add up. Instead of wasting water and money, repair your faucets with new
components. Many new faucet parts feature a cartridge design so you can swap
them out quickly without calling a plumber. 4. Use Energy-Efficient Lighting By
switching out incandescent light bulbs with energy-efficient lighting, you can
drastically lower your lighting electricity costs. Not only will you save on
your utility costs, but you'll also help the environment by conserving energy
and lowering greenhouse emissions. LED Bulbs - LED bulbs use less electricity
and last up to 10 times longer than a standard incandescent bulb. CFL Bulbs -
Not quite as energy efficient as LEDs, CFL bulbs are still 4 times more
efficient than standard incandescent bulbs. They produce more light than LEDs so
they work well to light up large areas in your restaurant. 5. Decrease Heat
Usage Look for little ways to decrease the heat usage in your restaurant like
using less hot water or preventing your employees from making changes to the
temperature settings on your thermostat. Invest in a Smart Thermostat - Smart
thermostats can be programmed remotely to optimize energy use. Many are also
tamper-resistant to prevent unauthorized adjustments. Lower Water Temps on Your
Dish Machine - Mandatory dishwashing temperatures in the food service industry
are around 140 degrees Fahrenheit, according to the NRA. Double-check the
requirements for your area, then optimize your water temperature so you don't
use water that's hotter than it needs to be. Unheated Hand Dryers -
Energy-efficient hand dryers that rely on forced air instead of heated air can
use up to 80% less energy than a standard hand dryer. Back to Top 6. Reduce
Ambient Temperatures in Your Kitchen When the ambient temperatures in your
kitchen are too high, your refrigeration equipment works extra hard to keep
foods chilled. By keeping ambient heat to a minimum, you can ensure the most
efficient operation of your reach-ins and coolers. Use Induction Equipment -
Induction cooking equipment works without the use of a flame or burner. They
transfer heat directly to your cookware while the surrounding air stays cool.
Kitchen Exhaust Hoods - Use condensate hoods above your dish machines and steam
equipment to help remove hot air from your kitchen. Use LEDs - Make sure to use
LED lightbulbs in your kitchen and prep areas because they don't emit as much
heat as incandescent bulbs. 7. Shut Down Idle Equipment Conserving energy can be
as easy as turning off a light switch. This may sound simple, but countless
restaurants waste hundreds of dollars a month because they leave idle equipment
running. Use a Startup/Shutdown Schedule - Take the time to observe when your
equipment units are being used the most and create a schedule for starting up
and shutting down. During downtime, turn off the range or the fryer and begin
preheating again when business picks up. Lighting Timers - Use timers for your
outdoor lighting, or even try solar-powered outdoor lights that can charge
themselves. Smart Controls - Investing in equipment with smart control
technology allows you to start up your appliances remotely. 8. Make Your Kitchen
Layout More Efficient The layout of your kitchen can directly affect the
efficiency of your equipment. There are a couple of basic rules to keep in mind
that will ensure your appliances are operating at peak performance. Breathing
Space - Your refrigeration equipment needs room to breathe and expel hot air as
part of the cooling process. Without proper ventilation space around the unit,
it uses more energy to stay cool. Separate Heating and Cooling Equipment - If
you place your oven next to your ice machine, the ambient air will be hotter and
the ice machine won't operate efficiently. 9. Train Staff to Follow
Energy-Efficient Protocols Besides buying energy-efficient equipment, cutting
your costs rests on your shoulders and those of your staff members. To be
successful with your new plan, your team must understand your guidelines.
Outline Your Protocol - Make sure to highlight your energy-saving protocols in
your employee handbook and all training sessions with new employees to get them
started on the right foot. Post Reminders - Without a visual queue, it can be
hard to remember every guideline. Post reminders above your sink, next to your
light switches, and anywhere else in your kitchen that will help your employees
follow your protocols. 10. Contact Your Utility Company If you've followed all
of the previous steps and you're still not seeing any effect on your utility
bills, try contacting your utility company directly. They can provide you with
an assessment of how much energy you use, as well as how much it's costing you.
Once you have that information, you can set realistic goals for your business
and begin implementing a serious energy conservation plan. Back to Top While
some restaurant owners may see energy conservation as an obstacle or a nuisance,
the benefits of going green include lower expenses, a market for earth-loving
customers, and a positive feeling about giving back to the environment. There
are many things about owning a business that you probably can't control, like
the cost of your location, your water and electricity provider, or your utility
expenses. Nevertheless, you can control your usage of heat, lighting, and water
to an extent. By using these tips, you'll start to see measurable benefits that
will help your restaurant reduce waste and save money. Earth-conscious customers
will appreciate your dedication to conserving energy, and the environment will,
too!
CATERING TIPS VIEW MORE
WHAT IS A CHARGER PLATE?
A charger plate is a large, decorative plate that acts as a base for other
dinnerware. Also known as service plates, under plates, or chop plates, charger
plates are purely ornamental and aren't safe for direct food contact. They
create attractive table presentations at weddings, corporate parties, and
banquets, making them an essential item on catering supplies checklists for
formal events. They're also a key feature at fine dining establishments. From
how to use a charger plate to the different types of charger plates available,
we explain everything you need to know about service plates. Shop All Charger
Plates Skip ahead to the charger plate information that interests you: What Is a
Charger Plate Used For? How to Use Charger Plates How to Set a Table with
Charger Plates Types of Charger Plates Charger Plate Materials Charger Plate FAQ
What Is a Charger Plate Used For? Charger plates serve both aesthetic and
practical purposes. Visually, charger plates provide elegance and enhance table
decor. Practically, they protect the table and tablecloth from becoming dirty
during service and help retain heat in dinnerware. Fine dining establishments
use charger plates to serve full-course meals by presenting each course in a
separate bowl or plate atop the charger. Discover the classic and creative uses
for charger plates below. Use charger plates as a base for dinnerware. Charger
plates retain heat in dinnerware, so placing your bowls of soup and dinner
plates atop them preserves food temperature. Charger plates protect tables and
tablecloths. Use charger plates as a tray or platter to pass around small
appetizers or desserts, but make sure to place a doily or linen napkin on top of
the charger so food isn't resting atop it. Group pillar candles together atop
charger plates to create elegant centerpieces. Use charger plates as color bases
for floral centerpieces. How to Use a Charger Plate Since charger plates are
used as decorative table pieces in upscale settings, there are certain
formalities that you should follow when you use service plates. Follow these
fine dining etiquette rules when using charger plates at your upscale catered
event, wedding, white tablecloth restaurant, or dinner party: Prepare in
advance. Charger plates should be dressed and ready when guests arrive. Follow
proper placement guidelines. For perfect alignment, place charger plates 1 inch
away from the bottom edge of the table. Avoid direct food contact. Never serve
food directly on top of a charger plate, unless it is coated in a food-safe
material. Wait for guests to finish eating. Chargers are always removed from the
table after all guests are finished eating the main entree. Chargers should then
be taken away with the dinner plate still on top, as this clears the table and
leaves it ready for dessert to be served. How to Set a Table with Charger Plates
Follow the instruction below to properly set a table with charger plates. Choose
a charger plate. Select a charger plate that complements the decor of your
dining table and adds visual interest to your event’s overall feel. Take into
consideration the other tabletop elements that will be placed directly beside
the charger plates. Set the table. Place a charger at each guest's place
setting. Chargers should be 2 feet from one another to give guests enough elbow
room. Set it on top of the tablecloth or placemat, in between the arranged
flatware, and below the beverage glasses. Coordinate table accessories. Align
menu cards, napkins with napkin rings, or name cards in the middle of the
charger plate for use before the dinner service. Serve your guests. When you
serve each course, place soup bowls, salad plates, and dinner entrees directly
on top of the charger. Clean your charger plate: After each course, charger
plates should be wiped clean or replaced to maintain the purity of the table.
Back to Top Types of Charger Plates Charger plates come in many different sizes,
styles, and materials. When it comes to picking the right charger plate for your
dining area, there are a few common features to consider. Check out the
different types of charger plates below to decide which service plate style
works best for you. Dishwasher-Safe Charger Plates - Opt for dishwasher-safe
charger plates for faster clean-up at the end of service. Environmentally
Friendly Charger Plates - Choosing eco-friendly charger plates made from
sustainable materials makes a positive impact on the environment. Interestingly
Shaped Charger Plates - Charger plates are available in a variety of shapes,
allowing you to find the best shape for your table. Charger Plate Materials
WebstaurantStore features charger plates in a variety of materials, including
the ones listed below. You may use the links directly below the images to
navigate to our selection of chargers in that particular material. Acrylic Metal
Faux Wood Glass Melamine Plastic Porcelain Rattan Stainless Steel Charger Plate
FAQ We answer frequently asked questions about charger plates below. Why Is It
Called a Charger Plate? The term charger plate is derived from the Old English
word chargeour which describes any method of carrying heavy items. Chargoeur
plates, the early ancestors of modern charger plates, became popular between
1274 and 1325 in England. The Latin root of the word chargoeur is carricane,
meaning “to load". The original chargoeur plates were much larger than the ones
you’ll see in restaurants today; they were used to carry whole roasted pigs to
the tables. As this is no longer a common fine dining practice, charger plates
have evolved with the times to accommodate elegant plated service. Why Are
Charger Plates Not Safe for Food? Most charger plates are not safe for food
because they have decorative coatings and paints that aren’t safe to eat off.
Toxins from the decorative paints can seep into food and pose health hazards. If
you want to serve food directly off your charger plate, choose service plates
that specifically say they are safe for food contact. Are Charger Plates Out of
Style? While fine dining isn’t as popular as it used to be, charger plates
themselves are not out of style. On any occasion where caterers and restaurants
want to create an elegant table setting, charger plates are useful tools.
They’re still a key feature of fine dining, banquets, and weddings. Do You Use
Chargers with Placemats? Yes, you can use chargers with placemats. When you set
your table, place the charger plate atop your placemat beneath the beverage
glassware, sandwiched between the arranged flatware. However, you don't have to
use a placemat with a service plate and can place the charger directly on the
tablecloth. Whether you use a placemat or not, always arrange your charger
plates 2 feet from each other to provide guests with ample elbow space. Do You
Use Charger Plates for Buffet? Charger plates prevent tables from looking bare
at buffets. Your guests will likely grab a plate at the buffet line, so dressing
your table with the charger plate in advance creates an elegant presentation at
each place setting. Make sure guests understand the chargers are not their
actual plates and they must not eat off of them. Back to Top Whether you're
hosting a formal get-together, catering a wedding, or planning a reunion,
charger plates are an important part of bringing a table together. No matter
what formal event you're planning, use the information above to adhere to the
proper use, etiquette, and presentation of charger plates.
FOLDING TABLE BUYING GUIDE
Coming in a variety of materials, shapes, and sizes, folding tables are great
for indoor or outdoor events, banquets, parties, or even healthcare and
institutional use. Thanks to their foldable designs, they offer a way to
transform empty rooms into dining areas or lecture halls in minutes and maxim
DIFFERENT TYPES OF TABLE SKIRTING
Table skirting can transform any table from dreary and drab to tidy and
professional! Whether you're setting up for a business event or giving out free
samples to showcase your products, table skirts are a great way to improve the
overall look of your display.
CHAFING FUELS GUIDE
Chafing fuels are an essential component for any catering or buffet setup,
providing a reliable and efficient heat source to keep food warm and ready to
serve. These fuels are specifically designed to be used with chafing dishes,
which are commonly used in hotels, restaurants, and catering events. C
HOW TO USE A CHAFING DISH
Whether you’re starting a buffet or catering business, chafing dishes ensure
your culinary creations stay at the perfect temperature. With their sleek
designs and polished finishes, chafing dishes add a touch of elegance to your
presentation, elevating the aesthetic appeal of your hot food display. We teach
you how to set up and use chafing dishes so you can maximize these essential
pieces of catering equipment. What Is a Chafing Dish? Chafing dishes are
specially designed containers that keep food warm during service. They typically
consist of a frame, a water pan, a food pan, and a cover. The water pan is
filled with hot water, which creates a gentle and even heat source to keep the
food at a safe and desirable serving temperature. There are a wide variety of
chafing dishes, allowing you to choose a model that accommodates your soups,
main courses, coffee, and desserts. Chafing Dish Tutorial Video Check out our
video tutorial to learn how to use a chafing dish: <iframe scrolling="no"
src="/v/?num=6056&width=600&height=500&embed=1" frameborder="0"
height="500" width="600"></iframe> What Do I Need to Use a Chafing Dish? To use
a chafing dish, you’ll need the following items: Chafing Dish - They come in a
variety of materials such as stainless steel, copper, and silver plated. Most
models will include a food pan, water pan, cover, and fuel holders. The water
pan helps to distribute heat evenly and prevents the food from drying out. Fill
it about 1 inch deep for the best results. Fuel - Chafing dishes typically use a
fuel source, such as gel fuel or canned heat, to keep the food warm. Stock up on
chafer fuel to ensure uninterrupted service throughout your event. Serving
Utensils - Don't forget to have a set of serving utensils on hand for guests to
help themselves to the delectable offerings in your chafing dish. From ladles to
tongs, having the right tools will make serving a breeze. Steps to Set Up a
Chafer Dish With Pictures We provide a step-by-step guide to how to use your
chafing dish. Before beginning, read through the user’s manual your chafing dish
manufacturer provided and follow all recommendations. 1.Place the water pan in
the chafing dish frame. 2.Add 1 inch of hot water. 3.Place fuel in the fuel
holder. 4.Light the fuel. 5.Warm for 20 minutes. 6.Add hot food. 7.Cover to keep
warm. Chafer Dish Safety Tips Follow these chafer dish safety tips to create a
safe and enjoyable dining experience for your guests. Remember, prioritizing
safety not only protects your guests but also prevents any potential accidents
or mishaps that could impact your event. With proper care and attention, you can
confidently serve your delicious dishes without any worries. Use a stable
surface. Before you start using a chafer dish, place it on a sturdy and level
surface. This will prevent any accidental tipping or spilling of hot food and
liquids. Avoid placing it near the edge of a table where it may be more prone to
accidents. Use fuel safely. Most chafer dishes use fuel to keep the food warm.
When using fuel, ensure that you follow the manufacturer's instructions
carefully. Always use a chafer dish fuel holder specifically designed for that
purpose. Avoid overfilling the fuel holder and keep it away from any flammable
materials to prevent fires. Handle with care. Chafer dishes get hot, so it's
important to handle them with caution. Use oven mitts or heat-resistant gloves
when touching any part of the chafer dish, particularly the lid and the frame.
Remind your staff to be mindful of the hot surfaces and to avoid touching them
directly. Keep children and pets away. If you’re catering a child-friendly event
or serving your food in an outdoor area where pets are welcome, it's crucial to
keep children and animals away from the chafer dish area. The hot surfaces and
open flames can cause serious burns if not handled properly. Consider setting up
a physical barrier or assigning staff to monitor the area to ensure everyone's
safety. Regularly check for hazards. Throughout your event, periodically inspect
the chafer dishes for any potential hazards. Look for loose or damaged parts,
such as handles, hinges, or fuel holders. If you notice any issues, immediately
remove the chafer dish from service and replace it with a safe and functional
one. Practice proper food handling. While chafer dishes are excellent for
keeping food warm, it's essential to maintain proper food handling practices.
Ensure that the food is cooked thoroughly before placing it in the chafer dish.
Use separate utensils for each dish to avoid cross-contamination. Additionally,
regularly monitor the food temperature to ensure it stays within the safe range.
Chafing dishes are a versatile and essential tool for any commercial kitchen or
catering business. They are designed to keep food warm and presentable, making
them perfect for buffet-style events or large gatherings. Whether you are
hosting a wedding, a corporate event, or a holiday party, investing in a chafing
dish is a smart choice that will impress your guests and elevate your food
service.
INDUSTRIAL VIEW MORE
HOW TO SET UP A WAREHOUSE
If you've outgrown your current space, starting your own warehouse could be the
next logical step in storing and selling your company’s products online. Or it
could be a profitable new venture to create a warehouse and rent out your space
to other businesses. No matter what your business goals are, setting up a
warehouse from scratch requires some careful planning. The layout and allocation
of your space need to be mapped out early on. We’ve created this warehouse
layout guide to help you set up any type of warehouse for maximum efficiency.
Shop All Industrial Supplies Click below to learn more about basic warehouse
design: Inbound Loading Dock Receiving Storage and Putaway Picking Shipping
Outbound Loading Dock Other Warehouse Spaces Common Warehouse Layouts Warehouse
Layout Before you being laying out the schematic of your warehouse, you should
be familiar with the essential functions of a fulfillment center and the
equipment used to handle materials. Goods come in, they get put away in storage,
and they get picked for shipping. To make this happen, the goods flow from one
section of the warehouse to the next. Your warehouse setup will be the most
successful if you provide space for the following locations: 1. Inbound Loading
Dock The loading dock, also called a receiving dock or loading bay, is the entry
point where inbound trucks deliver goods to your warehouse. On the exterior of
the building, a large parking area provides room for trucks to back up to the
building. The dock floor is built to be flush with the truck beds so workers
inside the building can enter the trailer with forklifts and pallet jacks.
Loading Dock Layout Tips The parking area outside the dock should provide enough
room for the largest trucks to turn around and back up to the loading bay. Dock
height should be based on the bed height of the most common delivery vehicle
used. Consider the number of pallets you'll be unloading during peak delivery
times and allocate space for the goods and the loading dock equipment. 2.
Receiving The receiving process begins as soon as goods are unloaded on the
dock. Shipments are inspected, invoices are checked, and permanent storage
locations are assigned for each item. By allocating a holding space for these
tasks to be performed, you avoid bottlenecks when multiple shipments arrive at
once. A successful receiving area should be located right next to the inbound
loading dock. You’ll need space for pallets and boxes to be unloaded and a
temporary space for receiving tasks to be performed. The receiving manager needs
a home base to work from, which might include a permanent desk with outlets for
a computer and room for filing cabinets if you use paper invoices. Receiving
Area Layout Tips You can make your receiving process more efficient by including
space for temporary holding locations where goods can be staged before putaway.
Allow space for performing a thorough quality control check before goods are put
in storage. Catching any defects or damage now will help you in the long run. 3.
Storage and Putaway Most of the square footage in your warehouse will be
dedicated to storage space. When you look at your warehouse space in terms of
cubic feet, your storage area should take up between 22% to 27% of the total
warehouse space. That percentage may sound small, but it’s because cubic feet
accounts for all the vertical space in between the floor and ceiling, not just
floor space. For maximum efficiency, you’ll need to take advantage of the clear
height of your warehouse. What Is Clear Height in a Warehouse? Clear height is
the maximum usable vertical space in your warehouse where goods can be stored.
The clear height in your building will be lower than the ceiling height and must
account for sprinkler systems or ductwork. Storage Area Layout Tips Take
advantage of the available clear height by using pallet racks and industrial
shelving to store goods vertically. Using warehouse management system software
helps you to maximize your storage space and assign locations. Aisles in your
storage area need to be wide enough to accommodate pallet jacks (4' to 5' wide)
and/or forklifts (12' to 13' wide) Don't forget to install the proper lighting
in your storage area so that goods are visible to order pickers. 4. Picking
Picking is the process of retrieving goods from storage to fulfill customer
orders. The warehouse employees that perform this task are called pickers. Your
picking area is the home base for order pickers — it's the place where they
receive their list of items and where they bring orders that are fulfilled.
Picking should be located very close to the storage area and may even share some
square footage. The picking area should have enough room to store picking
equipment like forklifts and pallet jacks. You'll also need space for the
picking manager's desk and computers for accessing the warehouse management
system. Picking Area Layout Tips Add space in your layout for roller conveyors
to carry fulfilled orders from picking to shipping. If your warehouse is small
and you don't store items on pallets, shopping carts and shopping baskets can be
used to collect smaller items during picking. 5. Shipping After orders have been
picked, they are sent to the shipping and packaging area to be boxed up for
fulfillment. The shipping area should be close to your storage and picking
locations so that goods flow efficiently from one area to the next. Make space
in your shipping area for shipping stations — work tables that are set up with
all the shipping supplies your workers need to package goods. Shipping Area
Layout Tips Besides shipping stations and packing tables, you’ll need space to
store your backup inventory of shipping boxes and supplies. It can be helpful to
add space for order staging, or organizing shipments by carrier so they are
ready to be loaded onto outbound trucks. 6. Outbound Loading Dock The outbound
loading dock is the end of the line for your products. It's the exit point where
goods are loaded onto trucks for shipping. Just like the inbound loading bay,
the outbound bay area should be the same height as the truck beds that back up
to the dock. Pallets that are staged in the shipping area can be quickly moved
onto trucks and then onto their final destination. Creating two loading bays
(inbound and outbound) in your warehouse is necessary for a couple of reasons.
For efficiency, goods should always be flowing forward in your warehouse. If you
use the same dock for shipping and receiving, you will have goods moving both
ways, which creates space issues and confusion. You also have to consider the
truck yard and how many trucks are coming and going from your warehouse.
Separating the inbound and outbound traffic helps alleviate bottlenecks.
Outbound Loading Dock Layout Tips Include plans for proper ventilation on your
loading dock because idling trucks create a lot of exhaust fumes. Organizing
outbound shipments by carrier type helps to make shipping more efficient.
Provide enough space for your outbound loading equipment like pallet wrap
machines, pallet jacks, and dock ramps. Other Warehouse Spaces There are other
warehouse spaces you'll need to include in your building layout. These locations
aren't related to the product cycle but are necessary for business operations.
Returns No one wants to think about their products being returned, but it's a
fact of life that returns will happen, and they need to be processed the right
way. A separate space for processing returns helps to keep those items
segregated from the other products in your warehouse. Returns require their own
receiving, inspection, and putaway process. Offices In smaller warehouses
environments where you are the owner and operations manager all-in-one, you
might not need a dedicated office space. Sometimes a desk on the floor of the
warehouse or a mezzanine will do. But in other cases, where you have a
diversified team of managers and supervisors, it's useful to have office spaces
for conducting phone calls, meetings, and administrative duties. Breakrooms Your
employees need a place to take breaks, eat their lunch, and store their personal
belongings. Designing a space for your workers to unwind when they are off the
clock is important for job satisfaction and employee retention. Restrooms
Restrooms are essential for any business. You'll need to base the number of
restrooms in your warehouse on the size of your workforce. If you have under 15
employees, one restroom might be sufficient. OSHA provides guidance on their
restroom and sanitation requirements page. Maintenance and Parts Outside of the
storage space needed to hold your products, you'll need a space to store all the
parts and replacements that keep your warehouse running. Items like lightbulbs,
hardware for industrial equipment, and tools for performing maintenance should
all have an organized home in your warehouse. Types of Warehouse Layouts If you
are building a warehouse from the ground up, there are three popular layouts
that you can rely on when you plan your schematic. These designs all feature a
universal rule — keep the inbound and outbound docks separated. U-Shaped
Warehouse U-shaped warehouses are very common. The layout is similar to a
semi-circle, with the inbound loading dock on one side and the outbound dock on
the opposite side. Storage and picking are usually stationed in the center.
Products are delivered on one side of the U and flow in one direction to the
other side. I-Shaped Warehouse In the I-shaped layout, also called a
through-flow layout, the warehouse is shaped like a large rectangle. The inbound
dock is positioned at one end of the rectangle with the outbound dock on the
opposite side. Storage is located in the middle of the rectangle. L-Shaped
Warehouse The L-shaped warehouse also positions the inbound and outbound docks
on opposite sides. The flow of traffic and goods move from one side of the L to
the far side, with storage located in the "corner". With the increase of
consumer online ordering and e-commerce fulfillment, warehouse space has become
very valuable. If your business is outgrowing a garage or stock room, it might
be time to think about building your own warehouse space to store and distribute
goods. Keep all the essential warehouse functions in mind when you create a
layout and don't forget to account for future growth.
TYPES OF CASTERS
Whether you are replacing existing casters or looking to add casters as an
accessory to equipment, this guide will take you through the types of caster
mounts, styles, and wheel materials to help you determine which type of caster
best fits your needs.Shop All Casters
GENERATOR BUYING GUIDE
Food spoils when the refrigerator won't cool, chefs can't cook when the oven
won't heat, and power tools are useless when you're off the grid. Whether
electrical access is unavailable or the power goes out in your building, you
need a way to keep things running. That's where generators come into pla
HOW TO USE A FIRE EXTINGUISHER
A fire extinguisher is an essential fire safety tool to keep in any workplace.
For the safety of your employees and guests, it is required by law for any
commercial business to keep a fire extinguisher readily available. Many states
even require employees to be trained to use one. Below, we’ll investigate the
different parts of a fire extinguisher, how to properly use one, and how to
properly clean up fire extinguisher residue. Shop All Fire Extinguishers Click
any of the links below to jump to the fire extinguisher tips you need: Fire
Extinguisher Parts How to Properly Use a Fire Extinguisher Cleaning Fire
Extinguisher Residue Cleaning Dry Chemical Fire Extinguisher Residue Cleaning
Wet Chemical Fire Extinguisher Residue Cleaning Dry Powder Fire Extinguisher
Residue Fire Extinguisher Video If you've never used a fire extinguisher before,
watch the video below for a step-by-step guide on how to use one properly:
<iframe scrolling="no" width="392" height="226"
src="/v/?num=11949&width=600&height=500&embed=1"
frameborder="0"></iframe> Parts of a Fire Extinguisher Although there are
different types of fire extinguishers, most share the same general design. To
fully understand how to use a fire extinguisher, it’s important to familiarize
yourself with the different parts, what they do, and how they work with one
another. Below, we’ll introduce the eight different parts of a fire extinguisher
and what they are used for: Safety pin: The safety pin is a key part of the fire
extinguisher. It is inserted into the valve to prevent accidental discharge and
must be removed before attempting to use your fire extinguisher. Discharge
lever: The discharge lever is what allows you to operate the fire extinguisher.
After removing the safety pin, this lever can be pushed to use the fire
extinguisher. Carrying handle: As its name suggests, the carrying handle allows
you to carry and transport the fire extinguisher. Pressure gauge: A pressure
gauge displays the pressure inside a fire extinguisher’s canister. If the
pressure is too low, your extinguisher will not operate correctly. Pickup tube:
Sometimes referred to as a discharge hose, a pickup tube is what allows an
extinguishing agent to travel from the tank to the nozzle. Gas canister: The gas
canister stores expellant, which is released when one pulls the nozzle. It
propels the extinguishing agent out of the fire extinguisher. Extinguishing
agent: An extinguishing agent is a chemical substance stored within the fire
extinguisher’s tank. It is expelled from the nozzle to quickly put out fires.
Discharge nozzle: A discharge nozzle is located on the end of a fire
extinguisher’s hose and is what the extinguishing agent is dispersed through.
Back to Top Fire Extinguisher Instructions When using a fire extinguisher, there
is a simple technique to help you remember the proper instructions to put out a
fire. The PASS technique is a four-step method that walks the user through
exactly how to properly use a fire extinguisher. We'll break down each step of
the fire extinguisher PASS system and how it can help you correctly use a fire
extinguisher: PASS Technique Pull: To use your fire extinguisher, pull the
safety pin and release the locking mechanism. Be sure to point the nozzle away
from yourself and others. Aim: Once you've pulled the pin, aim your fire
extinguisher at the base of the fire. This ensures that you are extinguishing
the fire at the source. Squeeze: To begin putting out the fire, squeeze the
lever of your fire extinguisher slowly and evenly to ensure the expellant is
dispersed correctly. Sweep: While aiming at the base of the fire, sweep the
nozzle from side to side to ensure you extinguish the fire evenly. How to Clean
Fire Extinguisher Residue Hopefully, you never encounter a situation in which
you need to use a fire extinguisher in your workplace. In the unfortunate event
that you do, it’s important to know not just how to use a fire extinguisher, but
how to clean up after using one. Before you begin cleaning fire extinguisher
residue, consider the following factors: Residue type: There are three main
types of fire extinguisher residue: dry chemical residue, wet chemical residue,
and dry powder residue. Each requires specific clean-up methods. Check the label
of your fire extinguisher to see what expellant type it uses to prepare
appropriately. Safety concerns: Although fire extinguisher residues are
typically considered to be non-toxic, exposure to residue can sometimes result
in irritated eyes or skin. Remember to have safety equipment on hand and take
the appropriate steps to limit contact with residue after it’s been used. How to
Clean Dry Chemical Fire Extinguisher Residue Dry chemical fire extinguishers,
such as ABC fire extinguishers, put out fires by covering them with a layer of
dust that separates the fire from oxygen in the air. Their powder is corrosive,
meaning that it will damage metal surfaces and even electronics if left in
place. To protect yourself from these chemicals, consider wearing appropriate
PPE like dust masks, gloves, and eye protection. To clean up after using a dry
chemical fire extinguisher, follow the steps below: Remove excess residue: Using
a vacuum or broom, remove as much of the excess residue as you can. Mix cleaning
solution: The solution you use depends on the type of residue left over. For
silicone-based residue, use a solution of 50% isopropyl alcohol and 50% warm
water. For sodium bicarbonate or potassium bicarbonate residue, use a solution
of 98% hot water and 2% vinegar. For monoammonium based residue, use a solution
of hot water and baking soda. Spray: Using your cleaning solution, spray the
area to remove any leftover residue. Let the solution settle: No matter what
solution you have to use, be sure to let it settle for five minutes. Giving the
solution time to settle ensures that the area is properly cleaned. Wash and
rinse: Using soap and water, clean the area once more to ensure any remnants are
removed. How to Clean Wet Chemical Fire Extinguisher Residue Wet chemical fire
extinguishers are commonly used to extinguish fires that occur while cooking. In
particular, they are effective at combatting grease fires caused by oils and
fats. For safety reasons, be sure to protect your hands, eyes, and mouth while
cleaning wet chemical fire extinguisher residue. To effectively clean up after
using this type of extinguisher, adhere to the steps below: Disable fuel: Turn
off all fuel sources connected to cooking equipment that might be in the
vicinity. Scrub: Using a sponge or cloth, scrub the area with hot water and
soap. Rinse: After scrubbing, rinse the affected area thoroughly. How to Clean
Up Dry Powder Fire Extinguisher Residue A dry powder fire extinguisher is
typically used to extinguish fires stemming from combustible metals, often found
in warehouses or factories. As you clean, remember to protect your hands and
eyes as you clean up residue from this type of extinguisher. To best clean up
after using a dry powder extinguisher, follow these steps: Remove powder: Using
a vacuum cleaner or brush, remove as much excess powder as you can. Dispose of
powder: Place the powder you’ve removed in a plastic bag, sealing it afterward.
Dispose of the bag in the trash. Wash: Using a damp cloth, clean up any
remaining residue on the affected surface. Back to Top Knowing how to use a fire
extinguisher is an essential skill for anyone working in the foodservice or
hospitality industry. By familiarizing yourself with the different parts of a
fire extinguisher, the PASS method, and the varying ways that you can clean up
fire extinguisher residue, you'll be able to prepare for emergencies that might
occur in the workplace. Check out our fire extinguisher reviews to find the
right one for your business. <aside class="pquote"> <blockquote> The information
provided on this website does not, and is not intended to, constitute legal
advice. Please refer to our Content Policy for more details. </blockquote>
</aside>
HOW TO INSTALL CASTERS ON A WORK TABLE
Kitchen work tables are an essential piece of equipment in foodservice
establishments, and chefs use them to perform a variety of food prep tasks.
While work tables provide an excellent space for kitchen prep, it's difficult to
clean beneath a stationary table. That's where casters come in! It's easy to
install casters onto a stainless steel work table with a short tutorial. We'll
teach you how to install Regency swivel stem casters onto the legs of your
stainless steel work table. Shop All Casters Installing Casters Video Check out
our casters video tutorial to learn how to install casters on your kitchen prep
table. We'll walk you through the steps to installing Regency swivel stem
casters on your work table legs. <iframe scrolling="no" width="392" height="226"
src="/v/?num=5126&width=600&height=500&embed=1"
frameborder="0"></iframe> What Are Casters? Casters are wheels that install on
the legs of your work tables or other pieces of equipment to make them mobile.
Many casters are also outfitted with brakes, so you can hold your work table in
one place during use, and then release the brakes and move it when necessary.
Why Should You Use Casters? Installing casters on your work tables, work
benches, and other pieces of equipment is useful because you can easily move the
products around when cleaning. This ensures that you don't miss any spots
beneath your tables or behind your pieces of equipment. While you can move
equipment that doesn't have casters, it's heavy and difficult, and there is a
chance you can scratch your floors, making installing casters the ideal option.
How To Choose the Right Casters Many work tables and equipment stands are
compatible with a type of caster called a stem caster. Instead of being mounted
with a plate and screws, stem casters fit inside the hollow legs of the work
table. To find the right casters, match up the stem diameter with the leg
diameter. Most tables and casters will have a 1 1/2” or 1 5/8” diameter. For
other types of equipment, like shelving units and work carts, the stem may have
a more narrow diameter. Make sure to review compatibility info when pairing
casters with your equipment. How to Install Casters Here is a step-by-step guide
on how to install casters on your work tables. 1.Flip your table over onto a
blanket or box to prevent the surface from getting scratched. Then, use an Allen
wrench to remove the legs from the work table. 2.Use a broom handle to pop the
feet off your table's legs. 3.Turn the nut on top of your caster, which will
expand a plastic piece, giving you a tight fit inside the leg. Turn the nut
until you find the right thickness for your work table. 4.Once you've found the
right setting, loosen it slightly and insert the caster into the leg of your
table. 5.Then, using a wrench or pair of pliers, tighten the screw on the bottom
of the caster to expand the plastic piece and create a snug and secure fit.
6.Reassemble your table by placing the legs into the tabletop gussets and then
tightening the screws with an Allen wrench to secure them in place. 7.Flip your
table back over and you're done. By following these simple steps you can easily
install casters on your work tables in a few minutes. Work tables are common
pieces of equipment in foodservice, and you can find them in restaurants,
diners, cafeterias, and other kitchens all over the world. And, adding casters
to these products makes them mobile, making it easier to clean your floors and
walls and ensuring you don't miss any dirt or grime.
EMERGENCY SUPPLIES LIST FOR BUSINESSES
A part of overall restaurant safety is to ensure that you have a business
disaster plan in place to help protect your employees and customers in the event
of an emergency. Whether it's a fire, an extended power outage, or a natural
disaster, having the proper emergency supplies available can sometimes impact
survival. Being properly prepared can even affect the overall success of your
business after the emergency has passed. We have created an emergency supplies
checklist to help your business prepare for unpredictable circumstances. Shop
All Emergency Supplies Click below for a downloadable emergency preparedness
supplies checklist: Download our Emergency Supplies Checklist PDF Emergency
Supplies The Federal Emergency Management Agency (FEMA), a division of the U.S.
Department of Homeland Security, urges business owners to stock up on
appropriate emergency supplies along with assembling a survival kit for their
workplace in order to keep employees safe. You’ll want items that can alert you
of emergencies when they happen, as well as items that can get the attention of
rescue teams if necessary. Having a list of emergency supplies for survival
available can help you prepare before a crisis occurs. Emergency Lighting Exit
Signs Building Map with Clearly Marked Exits Fire Extinguishers Smoke Alarms
Portable Gas Stoves Chafing Dish Fuel Commercial Generators Flashlights Light
Sticks Flares Whistle Spare Cell Phone Spare Keys Portable Hand-Cranked or
Battery-Powered Radio (with access to weather alerts from the National
Oceanographic and Atmospheric Administration) First Aid Supplies First aid items
are an essential part of any survival kit checklist. Having the ability to treat
minor injuries during a crisis can help keep your employees safe and calm. While
standard first aid kits don’t require an AED (automated external defibrillator),
keeping one on-hand could save someone's life if a cardiac emergency arises. You
may also ask your employees to bring a few days worth of their daily
prescription medications that they can secure in their desks in case they are
unable to leave the premises in the event of an emergency. Sturdy First Aid Bag
or Case Sterile Gauze Pads Alcohol Wipes Bandages Sterile Gloves Antiseptic
Lotion Burn Ointment Pain Reliever and Fever Reducers Antihistamines Thermometer
Scissors Tweezes Eye Wash Solution Food and Water During some weather-related
emergencies, it is possible that roads may not be clear or safe for the people
in your establishment to head home. This makes stocking up on food and water
vital to disaster planning. When putting together your disaster supplies list,
be sure to add enough water to provide one gallon per person for at least 3
days. Choose non-perishable food items that have a long shelf life and are high
in energy. Along with non-perishable food items, your food stores should include
options that do not require cooking and that will not induce thirst. Plan to
provide food for your present employees and customers for 3 days. You’ll want to
keep your emergency food supplies separate from your restaurant’s daily food
stock in the organization of your storeroom. Be sure to also stock up on
disposable plates and utensils for your employees to use as part of your
emergency food supply list. Bottled Water Canned Vegetables Canned and Dried
Fruits Canned and Jerky Meats Grains and Beans Rice Nuts Peanut Butter Jams and
Jellies Cereal Bars Tools Be sure to stock up on a variety of tools for your
business so you can perform emergency tasks, such as repairing damaged items,
shutting off water and gas valves, or cutting away at obstructive metal.
Wrenches Pliers Multi-Tool Pocket Knives Hammers Nails Crowbar Scissors Duct
Tape Rope or Bungee Cords Matches and Lighters Plastic Tarps Light Bulbs
Batteries Chargers Water Filters Water Purification Tablets Chlorine Bleach and
an Eye Dropper (use 16 drops of unscented bleach to purify one gallon of water)
Safety Apparel To keep your employees safe during a crisis, it’s important to
have some safety gear stored away that can protect them from debris and other
environmental elements. You may ask employees to keep some apparel, such as a
pair of sturdy shoes and an extra jacket, at the office as part of your business
emergency preparedness plan. Hard Hats Protective Safety Glasses Respirators and
Dust Masks (a cotton t-shirt over the mouth and nose can also be used for air
filtration in dusty conditions) Protective Clothing Gloves Sturdy Boots Thermal
Blankets Rain Ponchos Sleeping Bags Storage Supplies Once you have your
emergency items together, you will want to store them in a cool dry place.
Invest in some storage supplies that can protect your items when they are not in
use and make them easy to find. Be sure to let all of your employees know ahead
of time where the disaster supplies are located. You can also keep a pen,
pencil, and permanent marker with these items to easily make notes on bins and
bags. Ingredient Bins Bulk Food Storage Containers Seismic Shelving Units
Plastic Freezer Bags Contractor Trash Bags Hygiene Supplies Maintaining sanitary
conditions during a crisis situation can help prevent the spread of disease and
sickness. Prepare for emergency situations where people are stranded in your
building by having some spare hygiene supplies available. Hand Soap
Antibacterial Wipes Moist Towelettes Paper Towels Toilet Paper Garbage Bags
Disinfectant Sprays Hand Sanitizer Tooth Brushes Tooth Paste Feminine Products
Company Documents Quickly recover after a disaster by keeping copies of vital
company documents in a fireproof and waterproof portable box. Be sure to archive
them digitally at an offsite location as well. Store some additional paper with
these items in the event that notes need to be written down during an emergency
situation. Bank Statement Insurance Policies Tax Returns Employee ID Information
Client Files Emergency Contact Numbers Building Maps Maps of Local Area Keeping
Your Disaster Preparedness Supplies Ready After you have collected your disaster
preparedness supplies, you’ll need to create a schedule for maintaining it to
ensure that the items are not expired if an emergency does occur. Follow these
tips to guarantee that your kit is ready for action when needed. Update water
bottles and food items every 6 months Regularly inspect first aid items for
approaching expiration dates Rotate out sanitation materials once a year Check
batteries for a charge, replace any dead batteries Turn on radios, light sticks,
and other electronic to ensure they still work Add supplies to your kit as you
hire new employees to properly accommodate all of your team members in a crisis.
The best way to ensure that your emergency supplies kit is useful is to provide
your employees with the proper safety training. Review your business emergency
preparedness plan with them every six months, schedule regular drills, and
assign out roles and responsibilities for each person to perform during a
crisis. It is important for employees to know the location of your survival
supplies, what is in the kit, and how to use the items. Refer to this emergency
supplies list to get your business closer to being prepared for any disaster
situation that may come your way.
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