The Value of Menu Covers in Your Restaurant

Imagine for a moment that you walk into a chic upscale restaurant that is known for its incredible atmosphere and food. You find yourself in awe of the breathtaking decor, and the aroma of the food that fills the air smells absolutely delicious. You’re feeling excited and filled with anticipation, that is, until your hostess hands you the menu. It’s a damp wrinkled piece of paper with food and grease stains on it, and it smells like it’s been sitting near stagnant water. As a customer, you would probably be instantly confused on why a high-end restaurant is serving used and dirty menus. If you think about it, having a dirty menu is like serving utensils that have leftover food on them. It may be a minor inconvenience, but it still leaves a lasting impression. This is exactly why caring about the small details, such as what type of menu covers you have, matters.

Although a customers’ interaction with a menu may be brief, the quality and role it plays in their experience is highly crucial. For starters, menu covers keep your menu prints in pristine condition, which in return helps you save money by not having to reprint your menus daily. They’re also easy to maintain and clean so you don’t have an experience with dirty menus like the scenario above.

Another reason menu covers are so significant is because they act as the face of your restaurant. If you think about it, menu covers are the first item your customer interacts with before they see or taste any food. As a restaurant owner, you want your initial presentation to be a positive one. By starting your customer’s experience on a more favorable note, your customer will most likely be optimistic for the remainder of the time. Remember, giving your customers an unforgettable experience is the most important part of owning a restaurant. As Maya Angelou once said, “People will forget what you said, people will forget what you did, but people will never forget how you made them feel.” So, give your customers an experience to remember.

The last reason why menu covers are important is because they’re a great marketing tactic for promoting a business’s brand. When someone is handed a menu with your logo on the front cover, the visual of your logo is being instilled into the mind of your customer. The more they see your logo, the more they’ll be likely to remember it. This is why having your logo on your cover, your prints, your tabletop accessories, etc. is so crucial. By visually showing off your brand, you’re making the experience more memorable.

Even though your menu cover may be a minor detail in comparison to your interior design, employees, brand, and dishes, it is still an essential piece to running a well-rounded business. Remember, it’s the little things that add up to creating a noteworthy and exceptional experience.

Explore menu options from Risch.

Lakeside Utility Carts - Comparing Five Levels

Utility carts can provide a wide range of functions in commercial foodservice or operational foodservice environments. Whether it's delivering meals to a kindergarten classroom or mobile foodservice on a college campus, what you're moving, how much it weighs, how far it goes, and how often a cart is used should be factored into the decision on which cart to buy. But more on that in a minute.

There are definitely some ideas for strengthening your mobile foodservice capabilities, though, and one of them is to determine how durable a cart is needed based on Lakeside's five levels of durability. How are levels determined?

Basically, Lakeside's Durability Index is a function of how the cart will perform over time performing the functions it was designed to perform. This is a calculation that goes beyond simply adding up the total weight of the cargo. It involves analyzing other factors like the weight individual shelves will hold, the type of flooring over which the cart will move, and the number of times per day the cart will be used.

Lakeside then takes this data to create and develop cost-effective solutions that will meet the demand of their Durability Index, and they fall into five different categories.

A Quick Comparison of Lakeside's Durability Index Ratings

STANDARD DURABILITY CARTS

For starters, Lakeside offers standard durability utility carts that are designed to transport lighter loads of 300 pounds or less for up to three hours per day. These are classic cart options that take care of all the important and basic functions an operator would need including bussing, set-up tray stations, and more. Use Standard Durability models over smooth tiles, vinyl tile floors, and smooth indoor concrete.

MEDIUM DURABILITY CARTS

These economical carts can be used in the front-of-the-house or for more utilitarian functions like deep well utilities. Shelving is reinforced with a hemmed front for more moderate loads of up to 500 pounds. They are designed to be used from four to nine hours a day over smooth surfaces.

HEAVY-DUTY CARTS

As with the other tiers in Lakeside's Durability Index, the higher you go on the scale, the more weight the cart can handle. In the case of Lakeside's Heavy Duty carts, they can transport weights of up to 700 pounds for as many as 12 hours a day. From the receiving dock to the warewashing station, loads can be transported over vinyl, ceramic tiles, indoor concrete, and carpet.

TOUGH TRANSPORT CARTS

The higher we get on the Durability Index, the more these carts can handle. For operators looking to transport up to half a ton per load, the Tough Transport Cart option will achieve those objectives from 10 to 18 hours per day. To provide even more functionality, caster systems are designed to roll over uneven tile floors, thresholds, elevators and carpets. With shelving made from 14 gauge stainless steel and legs that are 1/8 inch stainless steel, Tough Transport Carts can handle just about any job.

EXTREME DUTY CARTS

Finally, for operators who need the ultimate in durability, Lakeside's Extreme Duty Carts deliver the ultimate in performance, with carrying capacities up to 1,500 pounds for use around the clock. These carts are often used for extreme functions in operations ranging from casinos to correctional facilities across any type of surface, from the parking lot to uneven pavement.

Five Essential Hand Tools for Home Cooking, Grilling, Baking and Cocktail Making

With restaurants closed and everyone spending more time at home, it’s important to have the right tools to master those challenging Bon Appetit recipes and to prepare drinks as well as Stanley Tucci (see below).

The New York Times has devoted a new section to At Home that features, among other things, tons of great recipes. Growing up in the restaurant supply business, I’ve been fortunate to have access to these tools of the trade, items that most people receive when they get married or move to a new house. Without question, these tools will up your game. All of these can be purchased individually or as part of our four Home Packages - Home Chef, Grill Master, Deluxe Bar and Home Bar.

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Digital Pocket Thermometer

For anyone who cooks meat regularly, this is a crucial item. Never again worry about grilling a perfect medium rare steak or being fearful of pulling chicken too early. Just pop this in for a quick read and you’ll add peace of mind. It also helps you learn when meat is done based on feel the more you use it.

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10” High Heat Spatula

I have two of these and I can’t recall a day in the past year where both weren’t being washed. It’s perfect for scrambled eggs and omelettes, sauteing vegetables, and scraping every last drop of liquid or small piece of food out of a bowl. The two main benefits that make the spatula so versatile are the contoured, flexible blade and heat resistance up to 500 degrees. An absolute must have for home chefs.

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Microplane Grater

Unlike a regular grater with larger holes, the Microplane is an extremely versatile tool, whether for grating parmesan over pasta, orange zest in a cake recipe or fresh ginger in a cocktail. The ergonomic handle gives you a firm grip and the shavings are very fine, which unlock aromas and are a consistent size.

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Grill Cleaning Brush

I love to grill. My wife bought me an MHP Grill for my birthday nine years ago and I love it almost as much as her. Keeping it clean is imperative and this brush saves a tremendous amount of time. The back side is a solid metal edge for large particles and the wire bristles get between the grates and really scrape off every last bit of food left behind.

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Metal Tongs, 9” and 12”

This seems like a pretty straightforward item to have, but I can’t tell you how many times I’ve gone to someone’s house and they don’t have all-metal tongs. I use these the most during grilling as well during prep to transfer food to a sheet pan or to grab a baked potato out of the oven. They’re also fun for snapping at your kids (at a safe distance) to keep them in check!

Steak and Stout Pie from Tom Devlin

Steak and Stout Pie from Tom Devlin

In honor of St. Patricks Day, we are sharing a wonderful traditional Irish recipe, Steak and Stout Pie. Tom Devlin, CEO of Superior Dining Group, which owns famed establishments like Porter Belly's, Devlin's and Warren Tavern, shared the recipe with us. The pie has a warm rich savory flavor with a traditional flakey pie crust which will leave you wanting every last crumb. He recommends enjoying it with a Guinness!

Serves 4

Ingredients

• 3 Tablespoons All-Purpose Flour

• 1 Teaspoon Salt

• 1/2 Teaspoon Black Pepper

• 2 lb Boneless Chuck Steak Or Eye Of Round Steak, Cut Into 1-Inch Pieces

• Vegetable Oil, For Frying

• 1 1/4 Cups Meat Stock

• 1 Onion, Coarsely Chopped

• 8 Ounces Cremini Mushrooms, Stems Discarded, Caps Quartered

• 1 Tablespoon Tomato Paste

• 2 Teaspoons Chopped Fresh Thyme

• 1 Cup Stout

• 1 Pound Store-Bought Puff Pastry

• 1 Egg Yolk, Lightly Beaten

Instructions

• Combine the flour, salt and, pepper in a bowl, then toss the beef in the mixture until evenly coated.

• Heat 3 tablespoons of oil in a large skillet, over medium-high heat. Cook the beef, in batches and transfer to a flameproof casserole dish. De-glaze the skillet with 1/4 cup of stock, and add the liquid to the casserole dish.

• Heat another 1-2 tablespoons of oil in the skillet and cook the onion and mushrooms for 6-7 minutes, until soft. Add to the casserole dish, with the tomato paste, thyme, stout, and remaining stock. Heat the casserole dish over medium-high heat, bring to a boil, then simmer gently with the lid slightly askew for 1 1/2 hours. Check the seasoning.

• Drain the meat mixture in a strainer set over a bowl, reserving the liquid. Let rest until cool.

• Preheat the oven to 425 degrees Fahrenheit. Put a baking sheet in the oven to heat.

• Divide the meat mixture among four individual 1 3/4-cup pie plates with a flat rim or ovenproof bowls. Pour in enough of the liquid to not quite cover the filling. Dampen the rims of the pie plates.

• Cut the pastry into quarters. Roll out each piece to about 1 inch bigger than the pie plates. From each quarter, cut a 1/2-inch strip and press it onto a dampened rim. Brush with egg yolk, then drape the pastry on top, covering the strip. Trim, crimp the edges with a fork and make three slashes down the middle. Decorate the top with shapes cut from the trimmings. Brush with the remaining egg yolk.

• Place the pies on the preheated baking sheet and bake in the preheated oven for 20 minutes. Reduce the heat to 400 degrees Fahrenheit and bake the for an additional 5 minutes.

Keep Your Draft Beer Lines Clean

This blog post was written by our vendor partner, Perlick, one of the world leaders in bar equipment and draft beer lines.

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Have you ever sat down at a local tavern and ordered one of your favorite beers only to take a sip and notice it tasted stale or sour? This is a bar foul more common than people think, and it is most often caused by dirty beer lines.

That’s right. You may be drinking unwanted particles caused by mold, bacteria, and other ingredients added in what bartenders aptly call the “last mile”: the journey from the keg to the mug. Let’s dive in to see how you can tell if your draft beer lines are living up to the desired taste that your customers both deserve and expect.

TELLTALE SIGNS OF DIRTY DRAFT LINES

The taste of draft beer is often a good indicator of the cleanliness, or the lack thereof, of a draft line. Many times you can even pinpoint the contamination with a taste test. There are two common contaminants that are easily identified by their characteristic flavors.

Acetaldehyde and/or Acetic Acid:

These are related chemicals, acetaldehyde being a precursor to acetic acid. Acetic acid gives the beer a sour taste like vinegar while acetaldehyde gives it the sourness of green apples. Acetaldehyde is a byproduct of fermentation and it is usually removed by yeast before fermentation is finished. But the bacterial buildup in dirty draft lines can cause residual fermentation which can add these chemicals and their off-putting tastes to draft beer.

Diacetyl:

Like acetaldehyde, diacetyl is also a natural byproduct of fermentation which is fully removed by the end of fermentation. But secondary fermentation by bacteria in dirty draft lines can add it back to beer. Diacetyl is the chemical used to impart the buttery flavor to microwaveable popcorn. While it tastes good in popcorn, diacetyl can add an undesirable, synthetic buttery taste to beer.

There are many other chemicals that the unintended fermentation in dirty draft beer lines can add to beer. Unfortunately, all of these chemicals make the beer taste stale or sour. Often enough, it is easy to detect a dirty beer line simply by looking at it. Moldy faucets, cloudy lines, and old beer residue and mold on underbar couplers are sure signs that the equipment is not clean.

SO HOW CAN YOU KEEP YOUR DRAFT LINES CLEAN?

Employee education and enforcement of strict cleaning policies are the keys to keeping draft beer lines clean. Employees should be thoroughly familiar with the Brewers Association’s Draught Beer Quality Manual and pub management should be diligent about enforcing cleaning policies. The minimum frequency of cleaning is every two weeks, but weekly cleaning is necessary for high volume draft systems. That’s also the case if the draft lines are longer than 25 feet. Prior to cleaning, all the beer must be flushed from the lines with water. We recommend using an electric pump to circulate the cleaning solution throughout the entire system. After circulating the cleaning solution, the cleaning chemicals must be thoroughly flushed through the draft lines with water. Make sure that lines are free of the chemical cleaner with a pH test.

When you notice your draft equipment is nearing the end of its life, or gets harder to keep clean, it is well worth the expense to replace it. When purchasing new equipment, be sure to get it from a reputable supplier that is an expert in building durable, high quality, and easy-to-clean beer service equipment. Perlick has won the Best in Class award for Underbar Fabrication for the last 14 years.

Don’t let dirty draft lines ruin your bar’s reputation. A clean draft line is essential to the health of your customers and the longevity of your equipment. Learn more about how to properly clean your draft beer lines in Perlick's free checklist.

Guide to Buying Stainless Steel Work Tables

It's just a work table, right? Sure, but there are several factors to consider when buying stainless steel tables.

How much use will the table get?
The usage will help to determine the gauge of steel to purchase. Standard options are 14, 16 and 18 gauge with 14 being the thickest and 18 being the thinnest. Of course, 14 gauge is the most expensive as well. If you're planning to dump heavy items on it consistently, 14 gauge is probably the way to go. If you'll only be doing light prep, 18 gauge might make more sense. 

Will you need an undershelf?
Tables come standard with either an undershelf or rear cross braces for support. If you plan to store boxes or other materials underneath the table, you would obviously choose an undershelf. If you plan to put other equipment or trash, rear cross braces might be best. Think about your particular application and what makes sense in that space. 

How long do you want the table to last?
This is where the type of stainless steel comes into play and there are two main options. 304 stainless steel is a higher quality and contains approximately 18% chromium and 0.08% carbon. 430 stainless steel is lower quality, generally more difficult to bend and has approximately 17% chromium and 0.12% carbon. The amount of chromium affects how corrosion-resistant the steel is, which is why 304 is more durable since it has a higher percentage. A quick and easy way to test what stainless steel you have is to use a magnet. 304 stainless is not magnetic while a magnet will stick to 430 stainless.

Do you need any modifications or upgrades?
Stainless steel tables are extremely versatile in their potential configurations. Vendors like Advance Tabco offer standard modifications include a backsplash, drop-in sink, single or double overshelves, casters, stainless steel legs or undershelf versus galvanized and drawers. All are available and all have cost-implications of course but can also save significant labor costs during prep and service. 

The best, and most expensive, stainless steel table you can get is 14 gauge, type 304 stainless steel since it is the thickest and most resistant to corrosion. On the flip side, 18 gauge, type 430 stainless steel, is the least expensive but most susceptible to dents and corrosion. Next time you're in the market for new table, think about what will work best for your operation and know the possibilities are endless. 

The Importance of Bar Layout and Design

In short, a well designed bar WILL pay for itself. As you consider your new bar, think of the lifetime cost of the bar and it's ability to produce revenue and not just the upfront costs. 

It would be easy to simply accept a project, build it to exact customer specifications and ship it out. We work with companies like Krowne to take it a step further and understand why our customers are designing it a certain way. Do you want your bartenders to use multiple workstations? How many bartenders will be working concurrently? Will your bar have wine, spirits and beer? These are all very important questions because they directly correlate to our layout decisions. After various field studies we have determined that our efficient layouts not only increase profits and efficiency at a bar, but also boost bartender morale as they have a defined work space used to prepare drinks.

When designing your new bar, here are a few things to consider...

1. Communicate with your bartenders before ordering equipment and ask what they are looking for. We sometimes come across restaurant owners who have a vision of how something should function without consulting with their bartenders and it creates issues down the road. If your bartenders haven't been hired yet, go to a similar type of restaurant/bar and ask those bartenders' opinions on how they would like it designed. The more information we can get from you, the better we can tailor the design to fit your needs.
   

2. What will your drink menu look like - cocktails, house white wine, draft beer? This is crucial to know before designing your bar. For example, if a bar is going to serve a large volume of house white wine, an ice bin with wine dividers is highly recommended so the bartender can remain facing customers while pouring glasses. In a traditional layout, wine is stored in backbar refrigerators requiring the bartender to turn around and grab the wine from the refrigerator for every glass. This reduces bartender interaction with customers and creates inefficiencies that can reduce daily profit.
   

3. Eliminate gaps if it's in your budget. The most efficient bars utilize every square inch of space to incorporate equipment or storage space. Filler spaces allow more room for trash to accumulate and get in the way of a bartenders work flow. This also goes for modular bar die vs equipment on legs. While equipment on legs is less expensive, modular bar die has stainless that goes directly to the floor which hides of the drains and plumbing. Not only does your bar look sleeker, it is also much easier to maintain. Bartenders can simply mop or sweep the floor at the end of the night without having to get on the ground to pull things out from between the equipment legs and drains. It also significantly decreases install time as modular bars are shipped in up to 7’ sections pre-attached to the bar die wall.