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

    New Dishware – The Simple Solution For a New Business Look

    The other day I was out eating at a local sports diner.   I happend to notice the dishware that was given to me and my guests were of different patterns.   It seems that businesses do not fully realize the impression they are leaving on patrons by serving food on old out-of-date or different patterned dishware.  New dishware is a simple way of creating a new look for any restaurant, bar, deli, bakery, pizzeria etc..  Next time you feel you may need new dishware your probably right.  Dishware is not costly and running low on dishware can happen easily in fast moving restaurants where dishware is easily broken.

    Feel free to check out for a complete line of quality dishware at a very affordable price.

    Sell liquor before 1:00pm on Sundays in ohio..reality?

    According to the 2010-2011 $54 billion state budget has a change inlcluded in HB 1. This contains a provision that will allow restaurants with liquor permits to sell wine and spirits beginning at 11:00am on Sundays, instead of 1:00pm. This would give restaurants much more revenue. Many people head to lunch before a Sunday sporting event. Sporting events typically start around noon on Sundays and this would allow restaurants close to the sporting arenas to earn patrons extra sales through liqour and spirits.

    Used Restaurant Equipment And Your Business

    If looking to buy Restaurant Equipment you may be considering the option to buy used. Know what your getting into before jumping in head first. Used restaurant equipment has many pros and cons. I will examine a few of these.

    PROS:  You save money!  Used restaurant equipment can be nearly half the price of that same new product.  More often than not, used restaurant equipment isn’t so old.  Many restaurants go out of business within the first two years leaving many units available for sale.

    CONS:  Using used restaurant equipment can be a risky choice by some owners. Whether it be to old for your staff to figure out how to work it or simply old parts corrupting the unit to go bad. Used restaurant equipment may not look as good as a brand new unit. If your customers plan on seeing the unit on an every day basis such as merchandisers and display cases you must be sure it is free from defects.

    THINGS YOU CAN DO TO AVOID THE CONS:  Avoiding risky used restaurant equipment can be simple.  Look for warranties on your used restaurant equipment.  Is your equipment reconditioned or refurbished?  If so your unit will last much longer than a normal piece of used restaurant equipment.  You can often negotiate special pricing when dealing with used restaurant equipment.

    Check out Burkett Restaurant Equipment’s website at for a great selection of used restaurant equipment.  All are reconditioned and have a warranty!

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