Santoku: A Beautifully Balanced All-Purpose Knife

The santoku is a general-purpose kitchen knife. It originated in Japan after World War II when the Japanese began eating more beef. It began its cult-like fame in early 2000 when TV chef Rachael Ray announced the santoku was her favorite knife. The santoku is a great all-around knife. It has a rocking motion which makes it ideal for slicing,...

Retail Paradigms: Online Shopping, Part 1

From the owner’s desk Last year, several large retailers filed for Chapter 11 Bankruptcy protection. This continues a string of news reports regarding other large retailers either filing bankruptcy or closing stores. The reasons for these companies’ difficulties are likely many and varied, but a common thread that typically accompanies the news report stories is the impact of the internet...

Dos & Don’ts of Commercial Mixers

Remember these safety tips when operating a commercial foodservice mixer. Do: • Make sure mixer bowl is firmly in place • Attach proper paddle or whip securely • Place ingredients into mixer bowl • Close Guard Net • Raise bowl by turning the lever on the right side of the mixer. Do this while pushing and holding black start button...

Video: Vollrath French Fry Test

Watch as Vollrath’s Chef Rich demonstrates the best way to make French fries.

5 Reasons Your Restaurant Should Go Green

#1 – Cut Costs: Green restaurants cut energy, water, and waste costs. Eco-friendly restaurants may also take advantage of rebates, incentives, and other money-saving programs. #2 – Publicity: Green restaurants or simply those making a concerted effort to increase efficiency and reduce its impact on the environment are newsworthy stories for your local media. #3 – Inspire and Improve Staff...

Leaky Faucets, Leaky Profits

Leaks are not uncommon as faucets age and seals start to deteriorate. Many of us probably think a small amount of water dripping into the sink really doesn’t amount to that much over time. In a commercial kitchen, leaks are a common occurrence that can quickly drain profits, often before a foodservice manager notices the problem or takes the time...

Recipe: Mardi Gras King Cake

Quick Brioche Mardi Gras King Cake Prep Time: 1 hour Start to Finish: 3 hours 30 minutes 3 1/2 cups all purpose flour 1 package (2 1/4 teaspoons) Rapid Rise yeast 1 cup milk (120º to 130º) 1/4 cup sugar 1 teaspoon salt 2 eggs 6 tablespoons unsalted butter, softened, cut into 12 pieces Cinnamon Filling: 2/3 cup packed light...

Portion Control = Bigger Profits

Did you know if your food portion scale is not calibrated correctly, you could be losing money? In fact, heat, humidity, steam, and grease can all affect a scale’s mechanism. This could cause inaccurate readings and lost profits for you. Simply buying the cheapest scale may not be the best way to reduce operating costs in your kitchen. For example:...

Bar Service for 100

Get ready for Valentine’s Day the season with our Bar Service for 100 guide. Perfect for bars, restaurants, and caterers, this handy ordering guide will make sure you are stocked up and ready for festive holiday parties and events. BAR SERVICE 
GUIDE Click Here to order bar supplies.