Tag Archives: restaurant equipment

Food Trends are Toast!

oil painting of peanut butter on toast

Peanut Butter on Toast No. 3
5″ x 7″, oil on board
by Rosemary Lucy Consentino

Publications from San Francisco to London have called it so it must be true: the next big thing is toast. Artisanal toast. Since it’s selling at $3 to $4 per slice, it might just be the next big thing to boost your profit margin.

Think of toast as a vehicle for other delicious things and the possibilities become endless. Slice it Texas-sized or extra-thin and top it with freshly-churned butter, grandma’s homemade preserves, local honey, soft cheese and savory herbs. Cinnamon and sugar. Nutella.

Italy has been doing bruschetta and crostini topped with everything from tomatoes to prosciutto for thousands of years.

Of course, there’s an endless variety of breads for toasting! Basic white bread. Sprouted bread. Whole grain bread. Sweet cake-like breads. Breakfast breads with dried fruit already baked in. Toast is an American comfort food in its simplest form and it fits current consumer passions for handcrafted and highly-nutritious eats. Plus it’s portable and easy for snacking.

As a hip new menu item, toast has gotten a lot of criticism but, in reality, toast fits into every time of day and goes with everything from espresso to dinner. It’s easy to make and an easy investment. Even the smallest food service business can find the budget and counter space for a vertical toaster or toaster oven. When every guest acknowledges the greatness of toast, upgrade to a conveyor toaster that can toast dozens of slices in no time at all.

Exposed: Why Restaurants are Opting for Open Kitchens

Open-kitchensPopularized by countless cooking shows on TV, a chef’s life has never been more fascinating to the public than it is now. Millions of viewers tune in every week to get a behind-the-scenes look at how food is prepared in restaurant kitchens across the country. With the success of these T.V. shows, it comes as no surprise that QSR Magazine has noted that “transparency” is one of today’s top trends in the quick service restaurant segment. A growing curiosity in cooking as an occupation, along with an increased interest in the ingredients in restaurant menu items, has prompted a new design trend for all types of restaurants: open kitchens.

Open kitchens are not new. Restaurants such as Chipotle have had open kitchens for years, preparing food and showcasing ingredients in front of customers. Dubbed the “Chipotle Experience”, the chain’s open kitchen design is intended to provide total transparency to customers, as employees grill meats, chop vegetables, and assemble burritos and bowls in plain view of guests. Another popular quick serve chain, Subway, embraces this model to illustrate how they help customers “eat fresh”.

Not just for quick service restaurants, open kitchen design trends are showing up in casual and fine dining restaurants as well. A newly reopened T.G.I. Friday’s location in Nashville boasts an open kitchen design that takes up 25% less space than the restaurant’s previous kitchen. In addition to providing an up-close look at how chefs cook customers’ favorite entrees, T.G.I. Friday’s COO Ricky Richardson also notes that the location’s open kitchen is also expected to help the company reduce energy usage.

Tips for Creating Open Kitchens

Careful planning and execution is the key to creating a successful open kitchen for your restaurant. Far from a do-it-yourself project, open kitchen design is best left to an expert. Choose designers and contractors who are experienced in creating open kitchens for restaurants. After you have assembled your team, make sure to communicate your expectations for the project, providing them with detailed information about your kitchen staff’s workflow. Efficiency is vital for success for any restaurant kitchen, but is even more crucial for those with an open design since customers will be able to watch everything that happens in your kitchen.

Quality restaurant equipment is also essential for an open kitchen. Make sure that your equipment not only functions well but also looks good. Well-maintained kitchen equipment can help to raise the intrinsic value of the food served in your restaurant because it gives customers the perception that you are truly invested in the quality of your restaurant.

Training staff members about how to work in an open kitchen is critical. Remind staff members to always conduct themselves with the utmost degree of professionalism since guests will be able to observe their behavior at all times.

0% Financing on Select Restaurant Equipment

Get the Best Price, 0% financing and Free Shipping on Manitowoc Brand EquipmentTo kick off our 10th anniversary celebration, we are offering one of the best deals in the history of Instawares. Now through December 14,2012, customers can take advantage of 0% financing for 24 months* on restaurant equipment from some of our most popular brands, including Manitowoc, Cleveland, Dean, Frymaster, Garland, Delfield, and Jackson. As an added bonus, you will also receive free shipping plus the guaranteed best price with our Price Match Promise.

With over 1 million satisfied customers, Instawares has been meeting the needs of the foodservice industry for 10 years. Our dedicated team of experts has over 140 years of combined equipment and supplies experience. They are available to help you find the right equipment for your business Monday through Friday from 9 a.m. until 6 p.m.  Call them today at 1-877-514-6178 and get $50 off accessories when you finance or buy participating Manitowoc Foodservice products totaling $1,000 or more.

No interest financing, free shipping, guaranteed best price, and expert service – What else could you ask for?

There has never been a better time to buy restaurant equipment for Instawares. Shop online now and contact our customer service team at 1-877-514-6178 to apply for financing.

*$1,000 minimum purchase required