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.

Sharp Sense For Your Commercial Cutlery

I find many customers ask for knives to do certain tasks. No matter what knife you choose it should always be kept sharp. A dull knife is more dangerous than a sharp knife because the sharp knife goes where you direct it to go.
There are many tools to sharpen knifes, from ceramic sharpening stones, to oil stones, to sharpening steels. There is a difference between a regular steel and a sharpening steel. A regular steel is designed to take the burrs off the blade once the sharpening is done; it will not really sharpen.
If you have prime rib to carve or a steamship round I suggest using a Granton slicer or usually referred to as a roast beef slicer. What makes this knife unique is the ribbed blade. The purpose of the ribs is the fat from the product you are cutting collects in them and allows the knife to cut smother and thinner.
If you want to cut tomatoes by hand you can use a serrated bread knife which I have used for lemons, limes and naturally bread. The serration allows you to cut through the crust of the bread and not damage the interior. I could go on forever regarding knives, but just remember, use the right knife for the right job and keep them sharp!

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

Unique Way To Display Your Warm Food

As you struggle to find ways to increase business with today’s economic conditions, try thinking outside the “display case”. Check out Hatco Manufacturers unique heated display items. The heated stones are a unique way to meet hot holding temperatures with a different look. These stones come in different sizes and different colors. They are completely NSF approved and can usually ship from Hatco quickly. They operate on a 120 volt electric and can even be ordered as a built in unit. One of the nice features of these is their portability. When you can display your product in a way that is different from everyone else it makes your establishment a place to go instead of that “other place”. The different shapes and sizes can be worked into a buffet style format, a grazing station format or a grab-n-go format. Hatco is on the leading edge of innovations in hot holding. It is worth your time to check them out.

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

HAACP Compliant In Summer

Now that we are entering the dog days of August, lets stop and make sure we are HAACP compliant. Lets make sure we have an inexpensive thermometer in all of our refrigeration units.
If we are utilizing left over soups and sauces, make sure you cool them in either a shallow pan in the cooler or use the Rapid Kool wands. Make sure you only fill these up to the mark indicated or they will crack when the water freezes and expands.
Board of Health may want to see the use of covers for the waste containers in your kitchen. We are in peak fly season you know!. Make sure your staff is using food service gloves properly and changing them often enough.
After every task recommended, ice should be transported only in a designated container such as the ice tote. Is your ice scoop stored in the ice in the bin? Make sure it is kept according to what your local codes dictate. Are all potentially hazard food properly labeled with the use by date , if not I like the dissolvable labels the best.
These are just some of the items you want to make sure you have on hand. Remember, one case of preventable food poisoning can cost an operator up to and beyond $20,000 to take care of.

Blenders…Which One Do I Need?

So should I save money and buy a basic bar blender for 60 bucks knowing I am doing ice drinks and smoothies? Or should I spend a little more and have it last longer?

A basic bar blender is designed for about 1 to 24 drinks a day. If you make a little more than that look into one with a half horsepower motor and is designed to crush ice effectively. With a stronger motor and a blade configured for ice it will do a better job of blending th eproduct.

Need more production? There is a blender that gives you three and a half horsepower at peak operation. These are rated at 75 drinks or more per day. Remember the right equipment for the task at hand.

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

Restaurant Equipment Repair or Replace?

So your ice machine, convection oven or your fryer is down. You have had it repaired a number of times and your’e thinking repair again or replace. If you have repaired it a number of times and it is breaking down in other ways, it may be time to stop throwing money away and just replace it. If you consider going reconditioned, make sure you buy from a company that has a service staff that can refurbish that unit so that it meets todays code and can give you some type of warranty on it. The problem with used is it may break down in six months or so as well. With the economic times being tough, it will be less costly to buy used and get up and running and look to buy new as soon as possible. If you are just starting a restaurant than I can suggest buying new and used to lower your start up equipment cost.

Something to consider when buying new is that a lot of equipment is energy star rated which equates into lower operating cost thru energy efficiency. Depending on your location in the USA there may be some credit from your electric company. Do your research and ask questions of your dealer so you can make an intelligent decision.

Jerry Kraushaar, Burkett Restaurant Equipment Sales Consultant and Local Chef

Order Taker Or Consultant?

It is so important to find the equipment you NEED not the equipment you WANT. According to Jerry Kraushaar, chef and restaurant equipment sales consultant: As a sales person in the food service equipment industry we come across a great deal of people that want to start a restaurant with very little knowledge or experience. They should seek out a professional who can listen to what they want to accomplish and then guide them through the process.

If a sales person just tries to “sell” them what makes him or her the most money, then in my opinion that person does not have the customers best interest at heart. A consultant should develop a relationship with the customer to the point that he or she becomes a partner with the customer and can tell the customer that the item they are looking at may not be the best piece of equipment for the job.

Not always do you need a top of the line piece of equipment to do the job. On the other hand the cheapest piece of equipment just to save money may not be the most cost effective way to go either. So remember do you want to deal with an order taker who has only his or hers interest at heart or someone who has the customers long term interest at heart.

Jerry Kraushaar is a leading sales consultant at Burkett Restaurant Equipment

Price Comparison Shopping

Whether your buying a new microwave for the home, or a new commercial refrigerator for the business there are various tools that you can use online to find the right item at the best price. Price comparison shopping has become one of the most popular ways to shop now, using shopping networks.

Shopping Networks
Shopping Networks let you search then compare products against other sellers.

  • Yahoo Shopping
  • Google Product Shopping
  • Bing Shopping
  • NexTag
  • Pronto
  • PriceGrabber
  • Smarter
  • Shopzilla
  • We here at Burkett Restaurant Equipment can be found in all of these shopping networks, feel free to check us out.

    Marco’s Pizza Show 2009

    This past weekend Burkett Restaurant Equipment attended the annual Marco’s Pizza Show held this year in Huron, OH. Current and future franchisees attended this conference to meet and greet their vendors.


    Jameel Burkett, Vice President, Burkett Restaurant Equipment

    The first Marco’s Pizza store opened in Toledo in 1978. Gradually, stores opened throughout the Midwest and beyond. The Marco’s Pizza menu broadened as well, to include hot sub sandwiches, salads and Cheezybread for carryout and delivery. Today, there are more than 180 franchised and company-managed Marco’s Pizza stores in 17 states.

    Marco’s Pizza is on track to open more than 40 new stores this year – more than twice as many as last year.
    More than 700 new Marco’s locations have been signed, which means the company will quadruple its store count in the coming years.
    We are a equipment supplier for Marco’s Pizza and gave away a 92″ Pizza Prep, Digital Scale and custom Garnish Racks to one lucky franchisee. Congratulations Brian Dreschler of Marco’s Cincinnati who plans to open a new store this coming Summer.


    Jameel Burkett and Brian Dreschler of Marco’s Cincinnati

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