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.

Vollrath – High Grade S/S Commercial Smallwares

In an ongoing endeavor to continue to be the major equipment and smallwares supplier in our market, we are excited to announce that we have just added to our stocking inventory products from the Vollrath company. These items are from the Jacobs Pride collection. This line is endorsed by Johnson and Wales Culinary program. As our customers keep looking at us to be their supplier we have taken up the task to bring in better quality items. Yes they may cost a little more but then isn’t quality worth a little more? Some of the items we have in are Steam Table Pans of all sizes and French Whips in various sizes. These can be used for stirring a thicker product such as making a roux. Other items are a unique shape spoodle that has an oval bowl which will enable you to dish product out of the corners of pans. We also now carry hollow handle buffet utensils for the caterers. Check out our web site for all the new and exciting items as we continue to listen to our customers. If there is an item you think we should have in inventory, please let me know so we can look into it.

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

Heated Banquet Carts Great For Catering

Wow, here we are almost spring time and wedding time. Take a look at Carter Hoffman Heated Banquet Carts featured on our website! I have used these units in the past. One of the things I liked is the casters are large and roll easily over many different surfaces. This is important when the cart is full of product the weight can be quite a bit. One of the advantages of these units is that they can be used for bulk food storage for banquet and buffet functions. Depending on what model you go with they can really increase your productivity. I have put as much as six 12 x 20 x 2 ½ deep pans per door using a full size sheet pan as a way to stack them. They also work extremely well as plate warmers for banquet functions. You can put a large amount and they will heat up and you have hot plates for the function. Since they operate on 120 volt they can be moved to another area and plugged in maintain proper serving temperatures. Carter Hoffman is one of those companies where quality is important. If you have any questions please don’t hesitate to call. We are here to help!

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

Smile, it’s a New Year

Happy New Year! We might as well get the new year started on a positive note. One new years resolution I have made is to try and be positive and considerate to our customers and my fellow workers. Having just gone through the hectic holidays we all may have experienced a restaurant server or a retail employee that has been, shall we say, less than nice and almost rude. We all have bad days, after all we are human but when you are in a service related industry it is always best to put a smile on your face and a positive note to your voice. If I go into a restaurant and my server is pleasant and efficient but the food is less than perfect, my server will still get a decent tip, after all it is not their fault the food was not up to standards. Lets face it some people seem to be in a bad mood by choice all the time. We all say we need more business but if we don’t treat our customers like they are the only one that matters at that time, than we only have ourselves to blame when they don’t call or come back, so remember to smile this year.

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

New Energy Star V 2.0 for Commerical Refrigerators and Freezers

There are new guidelines to meet ENERGY STAR status for Commercial Refrigerators and Freezers. Qualified refrigerators must be at least 20% more energy efficient than the minimum federal standard. Qualified refrigerators use less energy than standard models through high performance features like high efficiency compressors,
improved insulation, and more precise temperature and defrost mechanisms.

True Refrigeration is ahead of the game with 43 of the 69 solid door units that currently qualify under the new Energy Star Version 2.0 standard.

If you choose to buy an ENERGY STAR qualifying product for your business you may be entitled to a rebate. Also, check out Burkett Restaurant Equipment to see more ENERGY STAR food service equipment.

Safely Host Holiday Dinner Events

With the Holidays here, many people are planning on having banquets or small parties in their back room or a small section of their dining room, or even at home. Some things to consider are if you are serving hot food make sure it is held at a minimum of 135 degrees. You can use a chafing dish to accomplish this or a counter top electric warmer. For your guests safety have a simple pocket test thermometer available, I like the one that goes from 0F to 220F because it will cover the cold and the hot temperatures for safe holding. Cold should be 41 or below.
Other items to consider are serving utensils, tongs, and pie servers. Whether you are entertaining at home or at the restaurant you want to keep your friends and customers safe and well for the holiday season.

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

Local Businesses Growing Together

With a rough economy the last couple years it is good to hear stories of deserving local businesses growing together. Burkett Restaurant Equipment supplies restaurant equipment to Toledo-based Marco’s Pizza which recently opened their first international restaurant in the Caribbean. Check out this story from our local paper www.toledoBlade.com.

Article published November 24, 2009
Toledo-based Marco’s Pizza goes international

You can’t yet order Caribbean jerk chicken on a Marco’s pizza, but you can order a Marco’s chicken pizza in the Caribbean.
Toledo-based Marco’s Pizza this month opened its first franchised store outside the United States – in Nassau, Bahamas – and has a commitment to open 30 more stores in the Caribbean over the next few years.

“It’s exciting. Growing is fun,” said Peter Wise, vice president for marketing at Marco’s Pizza, which is headquartered on Monroe Street.

The Bahamas store opened Nov. 16 in a small shopping center in a residential neighborhood, and business was booming, Mr. Wise said.

“Given the response that [the new store] saw this first full week of operations, there’s a huge demand.”

Growing rapidly since it was started in Toledo in 1978 by founder Pasquale “Pat” Giammarco, the chain has nearly 200 stores in 17 states, but international sales weren’t anywhere on the radar, Mr. Wise said.
Enter Terry Tsavoussis, a restaurant veteran who operates a number of Wendy’s Old Fashioned Hamburgers restaurants in the Bahamas with his brother, Chris. The two brothers had opened and operated nearly a dozen Domino’s Pizza franchise stores on the Caribbean island between 1990 until they sold them all in 2000.

Nine years removed from slinging dough and spreading sauce, the brothers believed there were opportunities to make money making pizza again in Nassau, especially after competitors Papa John’s and Pizza Hut pulled out, Terry Tsavoussis said.

“There’s competition here, but it’s not as fierce as in other markets,” he said.

The brothers discovered the Marco’s brand in an advertisement in a restaurant magazine.

Mr. Tsavoussis said he “tried the product in Florida, and I was blown away. I know pizza, and it was great pizza.”

He said months of negotiations followed, focusing primarily on convincing the pizza chain’s management team that the Caribbean was a growth opportunity and that the logistics of delivering fresh ingredients to an island more than 100 miles off the Florida coast could be overcome.

As it is, Mr. Tsavoussis said his new store – and five more to be built in Nassau and Freeport over the next two years – will receive supplies from the mainland via shipping container from Florida, about a 12-hour trip.

He said the growth in the region is in Puerto Rico and the Dominican Republic.

Are You Stocked On Holiday Buffet Supplies?

The Holidays are almost upon us and with it comes the prospect of holiday parties and buffets. Some items you may want to check on are your chafing dishes. Chafing dishes can be as low as $38.95 up to one costing more than one thousand dollars. Usually these can be silver plated or have gold trim.

Other things to check on are serving spoons, tongs, and ladles. If you are planning on any buffets or brunches check out the gas table top burners which work well in an omelet station or we now have induction cookers that use most any aluminum clad bottom sauté pans. Keep in mind only certain pans will work and you will need a power source as well. If you are looking for different shapes, styles of serving plates or bowls, check out the new unique, yet cost effective product from International Tableware. If you are looking for a special item please give me a call and I will put my experience and knowledge to use to see if I can find it for you.

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

Economy Up? Time To Buy Those Smallwares For Your Restaurant.

Economy bottomed out? Business on the increase? Looking to have to hire more help?

Now is the time to look at the small things that you know you need but have put off buying. Look at your thermometers, every piece of refrigeration should have one in it even though there may be one on the outside of the unit.
Storage containers are another item to look at. When I was working in kitchens, we would use the cottage cheese and sour cream containers which were great for left over product. The five gallon potato bucket or the pickle bucket may be perfect for the large amount of chili or soup but the board of health says no! These containers were sanitized for the original product but in the board of health’s mind it is not an NSF approved storage container. We at Burkett Restaurant Equipment have a wide range of sizes and styles. From clear to translucent and from round to square. Give us a call, check us out on our web site or come in and browse our well stocked showroom.

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

Food Service For Hire?

We made it through the summer and by some indicators the economy is at least stable if not improving. Some economic indicators say that a sign of improvement is if food service is looking to hire new employees.

Some of the equipment purchases you may consider for improving efficiency are new refrigerated sandwich prep tables, new deep fryers and new ranges. All these item can actually lower your operating costs. Many are energy star rated which can mean a rebate in some areas for some items. Please check with your local power company to see what is applicable in your area.

With the new equipment your kitchen staff can get the food out faster and that means happier customers. We at Burkett Restaurant Equipment have many of these items in stock ready to be picked up or shipped out the same day or the next.

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

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