Monthly Archives: July 2019

  1. Ice, Ice, Baby...

    Ice, Ice, Baby...

    Ice, more often than not, has a notoriously bad reputation at restaurants. But, no matter what you do, ice is essential to your restaurant and not just for drinks, but surprisingly also for cooking operations. 

    Ice in Displays

    It’s no surprise that most beverages are served with ice (and the ice cube matters too—check back on past blog posts for more on that), but using ice as part of displays in your restaurant is a way to catch the attention of your customers. Especially in seafood-based restaurants, displaying seafood on ice is a great way to show your customers that your food is fresh and it’s visually appealing. Ice can also be on display in salad bars to keep everything fresh.

    Cooking With Ice

    Using ice when cooking is more common than you might think and adds great benefits to your food. Ice can be used for storing food and cooling blanched (removing skin from certain foods) vegetables. Cooling vegetables in ice makes them crunchy and crisp and preserves color and texture. This is perfect when serving vegetable dishes to your customers. Ice can also protect the flavor of a sauce and introduce air to certain drinks. Emulsion is also popular when cooking. Basically, you use ice to help combine liquids that normally wouldn’t mix together (oil and water, etc.).

    Ice can be used for exponentially more than just chilling a drink and will make the quality of your food and ultimately your restaurant better and more sophisticated.

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  2. What Oven is Right for Your Restaurant?

    What Oven is Right for Your Restaurant?

    Picking the right oven for your restaurant is the key to running a successful restaurant and there are so many to choose from that you might feel overwhelmed. The first thing to know that might make your search easier is to ignore residential ovens that you would find in someone’s home and focus on commercial ovens. Residential ovens are only designed to be used 1-2 times a day, while commercial ovens are more durable and meant to be used multiple times a day. Two commercial ovens that we’ll focus on are standard ovens and convection ovens:

    Standard Ovens

    These are the most common and simple type of commercial ovens. Standard ovens produce heat at the bottom of the oven that radiates upwards and can cook almost any recipe that you want. These ovens are also the least expensive and are extremely easy to repair. However, the only thing to watch for with standard ovens is they don’t always cook food evenly if the temperature is not set right.

    Convection Ovens

    These ovens are similar to standard ovens, except that they circulate air through fans in the oven. Because of the fans in the oven, food is generally cooked faster and cooked consistently. The circulation of the air prevents cold or hot spots when cooking the food.

    There are many types of ovens that have a multitude of different functions, which can make the search for the perfect oven very time consuming. Buying the wrong oven equipment for your restaurant can be detrimental to your business so research ahead of time is essential. We sell any type of oven that you can imagine at this link:

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  3. Elevating your Patio

    Elevating your Patio

    As soon as the weather turns warmer, people flock to your patio in search of enjoying the warm summer sun with some great food. Patios allow more people to enjoy your restaurant and in many cases have been known to increase profits. Here are some tips to maximize your outdoor space!

    Offer Live Music Outside 

    Live bands are a great way to draw people to your restaurant and outdoor patios offer the ample space to do that. Creating a timeline ahead of the summer season is always a bonus and gives you sufficient time for marketing efforts and to book live music in advance. 

    Outdoor Bar

    Obviously, you can shuttle drinks in and out of the restaurant to your customers on the patio, but having an additional bar outside can be a big plus. An outside bar allows for customers to easily order drinks for themselves and help your employees cut down on the time it takes for them to get the drink to the customer. 

    New Seasonal Menu

    A seasonal menu gives variety to the food you’re offering at your restaurant and draws people in who want to experience new plates. You can highlight local produce on the menu that customers have seen at local farmers markets. You can also customize the menu to include summer favorites and ditch the hot soups that wouldn’t be enjoyable on the heat of a patio.

    Outdoor patios not only add more space to seat your customers, but they also come with the ability to customize menu options, host summer events at your restaurant, and potentially increase your profits.

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  4. Blenders, Milkshake Machines, and Everything in Between

    Blenders, Milkshake Machines, and Everything in Between

    Everyone loves a good smoothie or milkshake, especially at this time of year. Ideally, we would love to enjoy this by our pool, but that’s not always possible so we visit your restaurant in search of these relaxing, cool drinks. Below are some specifics about the machines that will provide you with the perfect smoothie or milkshake:

    Milkshake Machines

    These are a must-have for any ice cream oriented businesses, but they also can be useful for your restaurant. Typically, these machines have two or three spindles that effectively mix these shakes together at about 25,000 RPM. If you’re looking for a milkshake machine for your restaurant, here’s the link:


    When searching for a blender for your restaurant, you need to make sure the blender is a bar blender for drinks and not food. These blenders are designed to do exactly what they sound like, blend liquids, ice, and fruit together to make a great, smooth drink. We have some blenders that you might like:


    Although juicers sound like they might be similar to a blender, they mainly solely extract juice from a variety of foods, not just fruit. The three main types of juicers are: centrifugal, masticating, and citrus juicers. To put it in easy terms, centrifugal juicers cut fruits and vegetables with a flat knife, masticating juicers utilize a tool that spins around to cut the fibers of the fruits and vegetables, and citrus juicers shred the juice from the flesh of the fruits. To learn more, visit this link:

    All these machines might not be necessary for your restaurant, but each can make a task easier for your employees and might even make your restaurant run more efficiently. Check out these machines to see just what they can do for you!

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  5. Fourth of July Drinks!

    Fourth of July Drinks!

    Do we use the July 4th holiday as an excuse to drink? Absolutely, but there’s nothing wrong with that—so here are some great drinks and frozen treats you can make yourself to entertain guests for your 4th of July celebration!


    Watermelon Slice Popsicles

    ¾ cup tequila

    ½ cup of Sparkling Ice strawberry

    ¼ cup lime juice

    1 pound watermelon

    Stir these ingredients together in a large bowl. Cut the watermelon into wedges, soak in the mix for 15 minutes, and insert a popsicle stick into the wedge. Freeze the wedges on a baking sheet for 1 hour and they’re ready to serve to your guests! 


    Firecracker Daquiri (With or without alcohol):

     3 oz. rum

    1 cup frozen strawberries

    Juice from 1 lemon

    1 bottle of chilled Lemon Flower Sipp 

    Add all ingredients into a blender and blend until smooth and then pour straight into glasses and you’re ready to go! If you want to make it look like you know how to make great drinks (obviously you do), you can garnish with lemon or strawberries as an added bonus.


    Blueberry Thyme Gin Smash

    1 ½ oz. vodka

    ½ oz. elderflower liqueur

    ½ oz. simple syrup

    Muddled (crushed) blueberries


    Mix all the ingredients together and you have yourself a simple, great-tasting drink.


    July 4th is a staple, summer holiday that calls for warm weather, hanging by the pool, and some tasty drinks and these should do the trick!

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