Monthly Archives: December 2011

ACT NOW! 2011 Tax Incentives for Restaurants, Bars, Carry Outs & Concessions Set to Expire December 31, 2011

With 2011 quickly coming to an end, make sure to take advantage of a the Small Business Jobs & Credit Act of 2010 before it’s too late. The tax break permits restaurant owners to write off $500,000 in NEW equipment. Here’s an example to help you better understand the tax incentives.

If you purchase:

  1. Vulcan Double Deck Electric Convection Oven = $6200
  2. True 3 Door Stainless Steel Pass Thru Back Bar Cooler = $4043
  3. Champion Low Temp 12″ Opening Glass Washer = $5520

Total Price $15763

With the tax break the cash Savings on your Equipment Purchase would be $5,517.05 reducing your equipment cost to $10,245.95. (of course, don’t forget this purchase will also earn you

Tax cuts were taken a step further this year as restauranteurs can also write off a 100% bonus depreciation on new equipment purchased between September 8, 2010 and December 31, 2011. In the event that your business is not profitable in 2011, you can use the 100% Bonus Depreciation and carry forward any loss to future profitable years. According to Nation’s Restaurant News, “This provision allows the taxpayer to expense, in the year placed in service, 100 percent of the cost of never-before-used fixed asset additions, without any limitations.”

So, what does this mean for you? In essence, if you were unsure about trading in your old oven, walk in cooler or freezer, dishwasher, etc… prior to reading this blog, rest assured that there is no better time than the present to do so. You can’t afford not to!

Chef Survey: What’s Hot in 2012

Check out the National Restaurant Association’s Chef Survey: What’s Hot in 2012. Do you foresee your restaurant implementing any of these trends? Perhaps buy more from local producers and vendors, focus on more healthy meals, ethnic infusion, or perhaps something as simple as more bite-sized dessert choices?  (For more trends, please click on the hyperlink above or the image below)

December is National Eggnog Month

It should be no surprise that the month of December is National Eggnog Month. It is the quintessential beverage of the Christmas holiday season. Just a sip of it can immediately take you back down memory lane- images of your youth sitting around the fireplace with mom and dad, fun holiday parties, those Christmas Eve’s when you snuck downstairs late at night to see if Santa Clause was really putting a gift under the tree. Ah, the power of Eggnog- or maybe that’s just the power of some strong rum. In any case, you cannot deny that December and eggnog go together like Easter and eggs. The drink dates back Medieval times in England and consists of milk or cream, raw eggs, sugar, and liquor (rum, brandy or whiskey). There’s a lot that you can do with a basic eggnog recipe- cupcakes, custards, cheesecakes, pancakes, even fudge!

Will your restaurant be serving the traditional beverage during the holiday season or making a delicious dessert out of it? As a serious lover of creme brûlée I decided to share with you a recipe from Epicurious for Eggnog Creme Brûlée. I hope you and your diners enjoy this, but like all the recipes presented here, try to put your own twist on it! (perhaps add some coconut to it, or fresh fruit sprinkled with sugar on top)

Eggnog Creme Brûlée

  • 4 cups whipping cream
  • 2/3 cup sugar
  • 8 large egg yolks
  • 1/4 cup dark rum
  • 1 tablespoon brandy
  • 1/2 teaspoon ground nutmeg
  • Large pinch of salt
  • 1/3 cup (packed) golden brown sugar

Directions:

  1. Preheat Southbend S60DD 10 Burner Gas Range with 2 Standard Ovens to 350°F.
  2. Place 11×8-inch (8-cup capacity) shallow ceramic baking dish in roasting pan. Mix cream and 2/3 cup sugar in a 5 1/2 Qt Sauce Pan. Bring to simmer, stirring until sugar dissolves.
  3. Whisk yolks in medium bowl. Gradually whisk in hot cream mixture, then rum, brandy, nutmeg, and salt.
  4. Transfer to baking dish. Pour enough hot water into roasting pan to come halfway up sides of dish. Carefully transfer pan to oven.
  5. Bake until custard is set around edges but center still jiggles slightly when dish is gently shaken, about 40 minutes. Remove ceramic dish from water. Chill custard on rack until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
  6. Preheat broiler. Press brown sugar through strainer over custard to cover completely and evenly. Watching closely, broil custard 4 to 6 inches from heat source until sugar bubbles and caramelizes, about 2 minutes. Chill custard until topping hardens, at least 1 hour and up to 3 hours. Serve cold.
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