Monthly Archives: March 2012

Benefits of a Quick Disconnect Gas Connector

Have you heard the saying, “Small Investment Big Pay-Off!”? Well, a Quick Disconnect Gas Connector is one of those small investments with a big pay-off. There are several reason why we advise that businesses pay a little extra for this product as opposed to a Stationary Gas Connector Hose.

1. Health Departments Prefer Them Over Standard Gas Connectors…. Quick Disconnect Gas Connectors have a “thermal shut-off” safety feature which automatically shuts off the gas flow when internal temperatures exceed 350ºF. The “Safety Quick” feature also prevents users from accidentally turning on the gas while the appliance is not connected to the gas line and also prevents the hose from being disconnected when gas is flowing. These two features will keep you, your customers and employees, as well as your business safe and minimize fire hazards.

2.  They take less time and are easier to install than Standard Gas Connectors…. The Quick Disconnect Gas Connector has a “push-to-connect” quick disconnect that allows convenient one-handed operation to safely and quickly disconnect the gas line when needed. Installing and disconnecting is made simple with the Dormont SnapFast Quick Disconnect Technology.

  • To Connect: Push coupling components together until they snap into place.
  • To Disconnect: Push or pull the operating ring and the coupling will immediately separate and gas flow will shut off.

3. They Allow Equipment to Be Easily Disconnected and Moved for Cleaning or Servicing….  Disconnecting a Quick Disconnect Gas Connector is easy and quick which will decrease service technician’s labor costs. Another factor to consider is your employees handling of gas equipment. According to Sales Consultant Andrew Martinez, restaurateurs must remember,”When your employees move a unit to clean around it, or pick something up, they may not understand how far they can move the unit and cause a Standard Gas Connector to release from the gas supply. This will allow gas to flow, be exposed to flames, and create a very dangerous situation.”

So the next time you are purchasing an equipment that requires a gas connection, we strongly recommend that you purchase a Quick Disconnect Gas Connector. If you already have a Standard Gas Connector you can still replace it with a Quick Disconnect Gas Connector. If you have any questions about this product, the Burkett Sales Consultants can assist you.

Contact the Sales Consultants for more information.

5 Topics a Restaurant Should Never Post About on Facebook

I’m shocked how many times I’ve opened my Facebook Profile to see what’s going on in the world, only to have my mouth hit the floor by a restaurant post! No, I’m not talking about an incredible sale or some wildly interesting fact.  It’s the kind of post that leaves you shaking your head and questioning whether or not you really want to patronize them anymore, regardless of how much you love their food, service, etc….  I’m sure you’ve seen it too and maybe some of you are guilty of it.

Here are 5 taboos when it comes to posting on Facebook! Can you think of anything we’ve missed? Share them below!

Religion….  The rules of proper Facebook postings are similar to the rules of the dinner table. No religion! No politics! Religion is held near and dear to people’s heart and you definitely want to avoid any talk of the divine in order to not alienate customers. This rule applies to positive and negative posts. Just avoid religious comments at all costs.  The chances that all of your customers are of one religion or mindset is slim so be careful here. Oh yea people, this includes jokes (see #3).

Politics… Have you ever heard the phrase “Political Hotbed.” Well this could be a great term to describe the tone on Facebook especially around election time. Everyone has an opinion on who would best lead their city, state and country. With that said, politics has no place on a restaurants Facebook Page. I don’t care how loyal you are to Obama, Ron Paul, Rick Santorum, or Mitt Romney. Those are YOUR beliefs, and a restaurant should not get involved in government affairs, unless your the White House Kitchen!

Discriminatory Remarks or “Jokes”…. You might think they’re true or funny. You’re friends might think they’re true or funny. Your customers WILL NOT think they’re true or funny! Whatever you do lay off the “Blond Jokes,” “Yo Momma” or “Three people walked into a bar” jokes because they can and WILL offend someone.

Critics and Mean Customers…. Wow! We’ve heard a lot in the last few months about disgruntled chefs, waitstaff, and even restaurateurs heading to Facebook to bash critics and poor customers. Who can forget Stephanie S.  in Atlanta who was criticized for not leaving a tip at a local restaurant.

The woman, “Stephanie S.” allegedly didn’t leave her waitress a tip on a $40 tab at Boners BBQ. The restaurant Tweeted “NOT WANTED!” with a link to its Facebook page, where they had posted the woman’s photo, along with a warning to other eateries: “If you see this women [sic] in your restaurant tell her to go out side and play hide an go f*** yourself! Yelp that b****.”

Andrew Capron, one of the restaurant’s current owners, posted below the photo: “forgot to mention the b***** cleaned her plate … every last drop!” and “Yeah, beauty eh?”

Just yesterday after a no-show at a restaurant in Copenhagen, chef and co-owner René Redzepi posted on Twitter: “And now a message from the Noma staff: to the people of two different no-show tables last night,” he wrote, and sent a picture of staff members showing their middle fingers.

Where do I start on these 2 excerpts! It was wrong in every sense of the word. Guess what? You can’t please everyone. Read the critique and if it has merit perhaps you should use it as a way to improve. If a customer posted a negative comment reach out to them to see how your business can learn from the perceived mistake- because face it – we’ve all made mistakes. Make sure to speak up. Facebook gives businesses a great opportunity to show customers that you’ve made changes that will positively impact their experience.  Whatever you do, don’t ridicule a customer or critic online. Ever. Period.

Personal Issues Did you wake up on the wrong side of the bed today? Kids upset you? Spouse irritating you to no end? Well that’s not our problem. Post it on your personal Facebook profile or better yet, tell your shrink. Please don’t tell the world about your personal issues- good or bad. I hate to break it to you, but no one wants to hear it. Sorry.

The last thing I would like to advise is that if your customers are connected to you on your personal Facebook profile then avoid these issues as well. And never forget, even though you can delete an inappropriate comment, once you’ve hit “post” nothing is really gone forever. Overall, Facebook and Social Media are great places for you to engage with customers on an intimate level.  Stick with what you do best: Creating delicious foods and unforgettable experiences for your customers. Focus on this and your Facebook Page will be loved by all!

We’d love to hear your comments on this one! Tell us some of the craziest things you’ve seen posted from a restaurant on Facebook! Just leave your comment below!

How to Maintain Your Knives

A good Cutlery Set is expensive, but proper maintenance will help extend their life. Follow these simple steps.

Cleaning… Wash and immediately dry Knives after each use to avoid lime scale and water spots using only  soap (other cleaners can ruin your knives) and a cotton cloth is best for drying. Stainless Steel Knives are not dishwasher safe and Wooden Handled Knives should not be soaked in water.

Avoid Rusting…. Rust is unsightly and can deteriorate the performance of your cutlery. To banish rust, clean with a steel wool scouring pad. To protect against rust, coat the blade and handle with oil, soak for a couple of minutes, then dry with a clean paper towel until it feels smooth, but not oily. An extra tip: Do not drip dry- wipe dry with a cotton cloth immediately after washing.

Sharpening…. Dull blades can be a hazard so periodically sharpen your blade for best use. There are several different ways to sharpen your knives depending on the material and your preference. Using a Sharpening Stone, Electric knife sharpener, razor strap, sharpening steel, or a wired wheel are just a few ways.

Storing… Improperly stored knives can not only ruin you knife, but it can also be dangerous to you and your staff. Never loosely store knives in drawer. There are several options to safely store them when not in use. Use a magnetic wall rack, Knife Block (countertop, wall-mounted, or under-cabinet), or in a separate Drawer Tray.

Use It Properly…. Knives are made for cutting and slicing. While tempting to do so, never use a knife as a chisel, hammer, pry bar or screwdriver to avoid damaging the blade and injuring yourself.

Commercial Cookware Maintenance

Properly maintained cookware will last even the most experienced chefs for several years. So it is important that you keep your pots and pans well maintained to last through the rigors of a restaurant kitchen. Dirty, scratched, dinged, and warped cookware are not only a danger to you and your staff, but also to your customers. Follow these simple steps to properly care for them.

Inspect! Loose pot and pan handles can be dangerous in the kitchen. Check the hardware regularly and if they are loose, tighten them immediately.

Clean It! Of course it’s necessary to clean your cookware throughout the day. When doing so never use any abrasive products as it will ruin the non-stick surfaces. When your cookware is cool, clean with warm water and soap to avoid warping. Baked on stains can be easily removed by pouring boiling water directly on it. Dry immediately. Properly cleaning cookware is dependent on its material.

  • Aluminum: Wash with warm water and mild soap. Citruses and tomatoes can stain aluminum pans so avoid cooking with these ingredients with aluminum if possible. Using wood or plastic utensils will also avoid scratches.
  • Anodized: Wash with warm water and a mild soap to prevent damage. If food becomes stuck on or there are burnt areas on your pot or pan, place the cookware in a solution of hot water and vinegar to loosen.
  • Cast Iron: Like aluminum and anodized cookware, cast iron cookware is also hand wash only. To prevent rusting, avoid soaking. For optimal performance, season cast iron cookware before first use and after each use and cleaning.
  • Stainless Steel: Stainless steel is among the easiest to clean cookware out there. They are dishwasher safe and the material makes it easy to identify.

Don’t Stack! Stacking causes scratches, so avoid if possible. Remember, you can hang them on a wall!

Product Buying Guide: Commercial Griddle

There are several different types of Commercial Griddles on the market, so do a bit of research to determine which will best suit your particular needs! Let’s look and compare the different options out there.

MANUAL CONTROLLED GRIDDLE: This is the least expensive option ranging from $545 for a Waring Counter unit to $5,984 for a 72” Star Ultra-Max. The height and intensity of the flame is controlled manually by the grill operator. Since there is no actual temperature measurement, keep in mind that unless you adjust the flame, it will remain constant. If you load the griddle with frozen hamburger patties, and do not adjust the flame, it will take quite a while for the patties to cook. Conversely, if you do not use it for an extended period of time, and try to cook a grilled cheese, or pancakes, the product will burn if you do not manually adjust the flame. For this reason, Manual Controlled Griddles really aren’t very logical in an everyday restaurant. So when is a Manual Controlled Griddle a good option? If you are going to simply load the griddle with food, turn it up, then adjust the flame as it cooks we would suggest this type of unit. Select this option if you are browning and cooking a mass of products like braising off stew meat, or stir fry or hot dog or hamburger buns and tortillas.

THERMOSTATIC GRIDDLES: This the most basic thermostat control option and is typically found in lower priced griddles where some control is necessary but it is not critical to performance. Gas flow is incrementally adjusted to achieve the set point temperature with overshoot. Although these are vastly more consistent than manual control griddles, there are some drawbacks. For example, they can be somewhat sluggish in response to heavy loads of products and they have a history of “creeping” (the griddle temperature may rise throughout the course of the day starting out at 350, and ending up at 450 by the end of the day without you changing the setting). These griddles are perfect if you are cooking breakfast items like eggs, grilled cheese and burgers

SNAP ACTION THERMOSTATIC GRIDDLE: In this type of griddle, the thermostat is either fully open, or fully closed. This causes the temperature to cycle around the set point in a tighter bandwidth. Snap Action temperature is held at + or – 10 degrees from set point which makes it far more consistent than a Throttling Griddle. Recovery is also much faster. For example, if you drop a heap of frozen hash browns on the griddle causing the surface to temp to drop, the griddle will snap back to the set temperature. They can increase productivity by as much as 5 minutes under heavy loads. Snap action is more for high volume applications. Select this option if you need precise temperature control.

CHROME TOP GRIDDLE: Although very expensive, they have a lot of benefits. With next to no flavor transfer, less heat loss through the surface, and easy clean up, the extra cost can easily be justified. The uniformity of cooking and browning is also superior to the other griddles. Easy to clean, non-stick. Never use a metal utensils, harsh scrapers, or chemicals to clean. Dings and scratches will talk away its nonstick appeal.

If you have any questions or need assistance in selecting a Griddle, please contact one of our knowledgeable Sales Team Consultants.

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