The Latest

More Accolades for Inside the Five Brewing Co.

Inside the Five Brewing Co.Fresh off their victory as the People’s Choice Award winner (and Judges’ Choice runner up!) at the Burger Bash earlier this month, Burkett customer Inside the Five Brewing Company earned a 4-star review in today’s edition of The (Toledo) Blade.

Burger Bash goers were treated to the IT5 burger while The Blade’s Bill of Fare sampled everything from burgers to saison-glazed salmon to bacon-wrapped jalapeno. And, of course, the brewpub’s “ever-changing list of microbrews pair well with the fare.”

The restaurant is in its first year and is owned by Chris Morris and Brandon Fields, two former NFL players who met during their time playing at Michigan State. Hence the clever name. Chris also went to high school with Burkett Business Development Manager Travis Lusky, which helped make Burkett his equipment dealer of choice. Read the full review by The Blade here and learn more about Inside the Five history and offerings by checking out their website here.

Introducing SEAGATE Commercial Products

As one of the leading distributors of restaurant equipment and supplies, Burkett’s catalog includes more than 100 of the top brands in food service. We are proud to introduce our latest brand offering, which is a Burkett exclusive.

SEAGATE RefrigerationWith SEAGATE Commercial Products, you’ll get quality commercial kitchen equipment that is affordably priced and ready to go, right out of the box. Choose from pizza prep tables, sandwich prep tables, reach-in commercial refrigerators and freezers, restaurant ranges, and commercial fryers.

SEAGATE Commercial Products have been specifically designed for customers that are seeking quality workmanship at an affordable price point.

All SEAGATE products come pre-assembled and are ready to go right out of the box. What does that mean exactly? That means when you get your brand new SEAGATE reach-in refrigerator and open the doors you won’t find any casters or other parts inside to assemble. From shelving to casters, everything comes already factory installed on the units. SEAGATE makes it simple.

SEAGATE CookingSEAGATE is redefining the standard for our industry and we couldn’t be more excited to offer it. That’s why you’ll enjoy free same-day shipping from our warehouse in Perrysburg, OH on all SEAGATE equipment. Your customers have come to rely on you for consistency and you’ve come to rely on your products for reliability and durability. With SEAGATE, you get a reliable and competitively priced piece of equipment that can handle the rigors of any commercial kitchen and help you deliver the consistency your customers crave  When you can get value without compromising quality, it means a great deal.

SEAGATE restaurant equipment is available exclusively from Burkett Restaurant Equipment & Supplies and is available for sale now by phone, online, or in our showroom store. Check out the full SEAGATE lineup at www.burkett.com/brand/SEAGATE.

Toledo institution Tony Packo’s chooses Burkett for newest location

Tony Packo’s has been serving authentic Hungarian food in the Toledo, OH area since 1932. Tony Packo’s offers a delicious menu with everything from Sweet Hot Pickles to the signature Packo’s Chili Hot Dog. The restaurant has become world famous thanks to numerous references on television and the many celebrity signings of the “Packo’s Bun.”

There are some very unique restaurants in Toledo, OH that are must-try for anyone who visits the city. Tony Packo’s is among those places thanks to some amazing history.

For the opening of its 5th location at 5822 Alexis Road in Sylvania, OH, Tony Packo’s chose to work with the Business Development team at Burkett Restaurant Equipment & Supplies for a complete build from design all the way through to installation. Burkett and Packo’s employees and other Packo’s friends and family members, got to see the fruits of their labor during a soft opening on May 23. Check out the pictures below and if you’re ever in the area, be sure to stop by after their grand opening on May 27. Congratulations, Tony Packo’s! Toledo has always been our home and it was an honor to work on a project for one of the city’s great icons!

This slideshow requires JavaScript.

 

Burkett Announces New Saturday Hours for Showroom Store

You, our customers, have spoken and we have listened.

That’s why, beginning this Saturday, May 5, we are opening our store earlier. The new Saturday hours for our Perrysburg, OH showroom and inside sales team will be from 9 a.m. to 2 p.m.

Opening an hour earlier allows our customers greater flexibility to shop earlier so they can get what they need for the day and be back in their restaurants before the busy lunch rush.

As a thank you to our customers, and in celebration of these new hours of operation, the first 10 customers will receive a gift card to a major retailer or restaurant, with a qualified purchase.

Monday through Friday store hours remain the same, 8:30 a.m. to 5 p.m. in the showroom, 8:30 a.m. to 6 p.m. on the phone and in live chat.

We look forward to seeing you inside our showroom store, online at www.burkett.com or by phone at 419-242-7377. New hours, same Burkett. Exceptional service. Every customer. Every time.

International Pizza Expo is the Largest Gathering of Pizza Professionals

The International Pizza Expo dubs itself The Largest Pizza Show in the World.

It’s the place to be for pizza professionals.

For good reason.

Now in its 34th year, the trade show features more than 7,000 attendees and 500 exhibitors.

On March 19-22, they’ll all descend on the Las Vegas Convention Center in Nevada. We are excited to announce that, for the first time, Burkett Restaurant Equipment & Supplies will be among the exhibitors.

At Burkett, we know pizza. From independent restaurants to regional and national chains, pizza is the No. 1 business type we serve. If you’re at the Expo, stop by Booth #2104 and we’ll tell you why. Or ask places like Marco’s Pizza, Pizza Fire, and Master Pizza, owned by U.S. Pizza Team Captain Michael LaMarca, and they too can tell you why they’ve chosen to make Burkett their one-stop shop for all their pizza equipment and supply needs.

With an estimated $43 billion in annual sales, it’s easy to see why the pizza restaurant industry is popular right now. With the help of our veteran team of business development experts, we can help you with everything from concept to build to completion and beyond.

We are looking forward to 90 keynote addresses to choose from, the seminars, and watching the International Pizza Challenge — with Pizza Maker of the Year finals — and the World Pizza Games.

This is our first time at the expo but from what we are told carbs and calories will not be counted.

We also look forward to reconnecting with old customers and meeting new ones. Schedule an appointment with us at the Expo via this link or call Burkett Business Development Manager Travis Lusky at 419-720-8194.

Burkett Joining Midwest’s Best at 2018 Mid-America Restaurant Expo

ExhibitingThe Ohio Restaurant Association’s Mid-America Restaurant Expo aims to innovate, inform, inspire.

We are very excited for this year’s expo, and not just because that theme is also central to Burkett and our 40 years among the leading distributors of restaurant equipment and supplies.

We are excited to hear the keynote speaker, Cleveland’s own Iron Chef Michael Symon.

We are excited to see old friends and make new ones as they visit our booth, No. 721, inside the Greater Columbus Convention Center, 400 North High Street, Columbus, OH 43215.

We are excited to watch the classic Pizza Pizzazz Competition and the all new Expo Burger Battle.

We are excited to be among the 4,000 in attendance discussing the latest trends and topics and the foodservice industry.

We are especially excited to talk to independent restaurant operators and regional chains, whether start-ups or longtime staples, hear their stories, and see what solutions we can offer moving forward.

From the local mom and pop shops, to food trucks, to major franchises, we’ve always thought of every customer as a partner in business. It was our philosophy from the day we first opened our doors and it still holds true today. We take pride in the products we sell, the service we provide, and contributing to the success of every type of business we serve.

2017 was a year of great strides and improvements for Burkett and we are ready to hit the ground running in 2018. That all starts on Jan. 28-29 in Columbus, Ohio. Expos are a time where both businesses and customers can break away from the day to day operations and really focus on themselves, their wants and needs, and get focused on meeting and exceeding goals and ambitions.

It’s that time of year again, and we couldn’t be more excited for this year’s Mid-America Restaurant Expo! Check out the full schedule of events here and check out video highlights from the 2017 Expo below.

No Tricks, All Treats: Halloween Very Busy Pizza Day

You would have guessed Super Bowl Sunday was the busiest pizza day of the year. But could you have guessed the second-busiest day?

According to a study by My Fitness Pal, Americans now order more pizza on Halloween than any other day of the year, aside from the aforementioned first Sunday in February that is. It’s the perfect quick meal before trick or treating and makes for an easy late dinner if you’re waiting until all the ghouls and goblins have come and gone.

It’s only fitting to pair the holiday with pizza as Halloween is the last day of October, otherwise known as National Pizza Month..

Pizza Places Prefer Burkett

At Burkett, we know pizza. Pizzerias are the most popular type of business we deal with. From new and used mixers to new and used conveyor ovens to pizza supplies, call our sales team, which delivers the best service anywhere, at 800.828.8564. Our knowledgeable staff can help answer any questions and help you figure out the best value for your establishment’s needs.

Customers expect consistently delicious, piping hot pizza every time and Burkett has all the equipment and supplies to make serving up savory slices a cinch. From delivery bags to trays and screens, from ovens to mixers, we carry everything you need to ensure that pizza is cooked to piping hot perfection and feeding hungry customers.

So whether it’s on the biggest pizza day (Super Bowl Sunday), the 2nd biggest (Halloween), or the smallest (Thanksgiving Day), let Burkett help keep you prepared to serve patrons your most perfect pizza pie!

Get Cooking in the Great Outdoors

MAG-LPAGA30-2Memorial Day is a good indicator that the weather is (finally) breaking. By now, you’re getting your table and chairs out of storage, umbrellas unrolled, and outdoor patios, sidewalk cafes, and beer gardens are gearing up to open for business.  While residential grade grills are used for seasonal outdoor cooking, they have a hard time standing up to general wear and tear of the elements and daily use.

A fun alternative for foodservice operators with patios and outdoor seating is preparing some or all meals ordered outdoors….well, outdoors. Many places already have an outdoor bar, so why not consider purchasing a portable commercial grill? Much of this depends on your menu, of course, but the option to open up your outdoor seating and grilling burgers and brats is exciting! Portable commercial grills are also beneficial for taking your food (and brand) on the road to local sporting events, festivals, county fairs, or other offsite catering events.

Burkett Restaurant Equipment offers a wide variety of portable grills including propane and charcoal, steel top or chrome plated, and different sizes to suit your needs. Start shopping for your best summer today!

Equipment You Need for a Fish Fry!

Fried_Fish_and_French_FriesEaster is upon us and that means the Lenten season is in full fish fry mode. Fish fries have long been a staple in communities across the Unites States. Luckily, they’re low maintenance affairs that require just a few pieces of equipment – whether you’re doing them in your restaurant or at your church. Here’s what you’ll need for a successful fish fry:

The Fish: You will need a dry whitefish that is easy to coat with a thick batter and stays in one piece once it’s in the fryer. Varieties such as cod, tilapia, and halibut are great choices for a fish fry.

Equipment for Your Fish Fry: If you have access to one, a commercial fryer will work best for your fish fry. Commercial deep fryers are available in a variety of sizes and as gas fryers and electric fryers to meet your kitchen’s needs.

If you are feeding a large crowd and do not have access to a commercial deep fryer, consider a countertop commercial fryer. Countertop fryers are user friendly and efficient while requiring only a fraction of the space of a traditional commercial deep fryer. They’re also great for appetizers!

You might also consider an outdoor fryer. You can easily fry fish, French fries, and more with an outdoor fryer. Look for a model with at least two baskets so you can keep up with large servings. As an added convenience, typically the fryer tank will detach from its stand so you can transport it anywhere.

Finally, you’ll need fry baskets so your fish can be safely lowered into your fryers. Be sure to check the measurements of the basket before purchasing to assure that it will fit in your frying space.

Pro Tip: If you’re going to deep fry, I recommend peanut or canola because they have the ability to get hot enough to give your fish a nice, golden brown crisp without starting to smoke. Corn and soybean are also good oils; however they will break down quickly, especially at the 350ºF to 425ºF temps you need for a good solid crisp on your deep fried fish.

A Jigg’s Dinner Recipe for Beginners

St Patricks Day CatAh, St. Patrick’s Day! Is there anyone that doesn’t love this holiday? This year, I’ve decided to retire the green bear and shamrock shaped sunglasses, for a traditional Jigg’s Dinner. For those of you who don’t know, Jiggs’ Dinner – also known as boiled dinner – is a traditional meal that consists of salt beef, various root veggies, pea pudding, and more often than not, some kind of dessert.

In light of my ignorance to the whole affair, and with St. Patrick’s Day around the corner, I thought it would be interesting to see what it was all about. I mean, “boiled dinner,” how hard could it be? As it turns out, much harder than you might think if you want the real Newfoundland version. In addition, I have a strong aversion to meat that comes in a can, as salt beef does.

Luckily, I found a New England version that requires just one pot and consists of corned beef or plain beef brisket with cabbage, carrots and potatoes. Below you’ll find the very beginner-friendly recipe I intent to follow this St. Paddy’s Day.

Ingredients

1 corned beef brisket with spice packet (3 pounds)

1 teaspoon whole black peppercorns

2 bay leaves

2 medium potatoes, peeled and quartered

3 medium carrots, quartered

1 medium onion, cut into 6 wedges

1 small head green cabbage, cut into 6 wedges

Prepared horseradish or mustard, optional

Directions

  1. Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender.
  2. Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.

Yield: 6 servings.

1 2 3  Scroll to top