Monthly Archives: March 2010

Concession Merchandising the Right Way at a Game

Well, the game has started and I have my hot dog, but now I want a hot pretzel and another sandwich, so off to the concession stand I go. I noticed they were holding the sandwiches in a pizza delivery bag so I suggested they look at some counter top merchandiser like the Star 15 MC Countertop Merchandiser that can be used for sandwiches, breakfast burritos and many other snack foods that need to be kept hot. If you need more capacity then look at the Vollrath line of countertop warming unit such as the model 40733. I like this unit because it has heat and humidity control and has three adjustable shelves. If you need to hold pizza then I suggest the Fusion Countertop Pizza and Snack Merchandiser. This is an economically priced unit and does not have a big price tag. I see they really could use a revolving pretzel merchandiser like the Nemco 6403. Given the right equipment any concession stand can almost offer a full meal at the ball game and still serve items that are nutritious as well as delicious.

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

Batter Up! Gear Up Concession Stands!

Batter up! Baseball season is coming soon. What’s better than a cool refreshing beverage of your choice and a hot dog at the ball game! Now is the time for those concession stands to start gearing up for the season. Hot dog equipment is available in many different styles, sizes and capacities. There are units that hold 18 hot dogs and 12 buns with the hot dogs in a cradle such as model 174 cba from star. I like this style because the hot dog stays juicy as it heats up. There is another style that has a spike to hold the dogs. Capacity on these are 24 dogs and 12 buns. Star Mfg. carries both of these . There are also steamer type hot dog units that hold 150 hot dogs and 30 buns.
If you want to have the ability to offer foot longs, polish style, and other styles you may want to go with a hot dog roller grill. There are different capacities of these as well . The rollers come in chrome and non stick for easy clean up. There are bun warmers that can sit underneath them as well as sneeze guards for self service. If you want to look at some of the different sizes, capacities and options please check out Star, Vollrath and Nemco on our web site. Don’t forget the tongs and other accessories to go with them. Three strikes you are out in baseball but your never out with a good hot dog your way. Home run!!

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

A Meat Slicer Is A Meat Slicer…Right?

I was talking to a customer the other day that needed a slicer and when I asked what he was going to slice he thought I was crazy. He said “A slicer is a slicer! Right?”.

There are many questions that need answers to properly size a slicer. The two items in any kitchen you do not want to under size is an ice machine and a slicer. If you are going to slice lunch meat, onions, tomatoes etc.. you can get by with a belt driven unit. Slicers are rated for how many total hours per day they will be used. It goes from one hour such as the globe model C12 which is for light duty use up to two hours per day such as the globe model G12 ,G12A.
You also should look at the horsepower of the motor and the diameter of the blade. If you want to be safe and not worry about what you will be slicing then consider the model 3600P to 4600P or 3850P which is a two speed or the 3975P to the 4975P. These units are suitable for deli operation since they are rated for all day slicing of meats, vegetables and most importantly cheese. The last mentioned models are gear driven and have one half horsepower motors. Of course once you are done slicing you need to make sure you weigh the product out correctly. If you are selling to the public by the ounce or by the pound you have to use a scale that is legal for trade, such as the Globe model GSP30A which is a label printing scale or Globe model GS30 which is just a legal for trade scale. This scale will have to be certified by the state weights and measure board. You can not use a regular scale if you are selling to the public by the measured amount. If you just need to weigh 4 ounces of meat or three ounces of cheese, then you can use a basic portion scale. So remember, keep in mind how much and how often you are slicing!

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

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