Category Archives: Cookware

We heard that microwaves reduce nutrients…

We’ve all heard that microwaving our food might not be the best method because it kills key nutrients.  But a microwave is very convenient when making lunch or dinner, so avoiding it seems out of the question. Thankfully, there’s good news to share from recent research that says microwaves might not be as bad as we think they are.

Cornell University conducted a study that compared the nutrient value from foods that were steamed, baked, boiled, and microwaved. What they found was that the worst things for nutrients are water, temperature, and time. Microwaves actually involve the least amount of those three enemies, so foods that were microwaved came out with higher water-soluble nutrient concentrations- which is a good thing! Ultimately, even though microwaves generate high heat, the cooking time is generally less than other cooking methods which results in more nutrition.

So hold on to those microwaves and enjoy your nutritious leftovers!

And The Best Kind Of Plate To Eat On Is…

Set of round plates or dishes on white background
If you’re a quick-service restaurant, you may use a basket with paper; toss out the paper, wash the basket, and you have a simple way to sling out french fries, hamburgers, and hot dogs. With soup or salad, you need a deep bowl that’ll hold a good amount of liquid or leafage for lighter lunches. Every once in a while, you might need a particular dish for a particular concept, such as manicotti, but for most every day dishes, you’re going to want a standard, every day plate that can be used across the board in your restaurant.

The BBC reports on a study that shows sometimes simple is best. White and round dishes might be the key to making food look and taste better. A test was preformed with the same cheesecake, on white round dishes, white square dishes, black round dishes, and black square dishes. The white round dishes were found to lead to more pleasurable eating experiences, but the opinion might stem from the mindset and emotional connections that are to be made with the design. White is traditionally connected to “purity”, and the white round plate might be just too iconic for serving food that anything different seems off. If anything, white plates can help show the cleanliness of the dish. Black square plates were found to have their own home, with being used for more critical judgements and

Slates might look nice or be used for unique effect, but may present problems with items rolling or draining off of the plate during serving or eating.

There are a variety of white round dishes availably for purchase. Width can range from 16 inches, 10 inches, to even 6.5 inches, but they all offer the same concept of holding food in a clean and concise circular carrying plate.

Have you considered that you might need to upgrade your dishes? Over the years, wear and tear can happen even to the cleanest and safest restaurants. Chips and damage can be joined by stains and streaks, and no matter how clean you try to get the dishes, it’s always a good idea to have new ones in backup.

Beyond ordering new white round dishes for the everyday sale, you might want to consider a few black square dishes for such creative moments. If you want a true response to new dishes, you might want to put items on there to get true responses to your dishes. For soup dishes, you’re left with no choice but to have deeper bowls, in which you should want to stick with white round ones as well.

Now, glasses and mugs, baskets and utensils? There’s a whole possible world of what to do with those, and there’s no particular study saying one color is better than another (although, round mugs would make sense).

gluten free

Gluten-Free Definition: Do You Meet It?

Gluten-free is here to stay for the foreseeable future, and has proven to be a boon for restauranteurs. Many chains and restaurants have tackled this trend with new menu items, and we’ve created a guide to going gluten-free in your restaurant.

Starting August 5th, 2014, restaurants will have to meet new FDA standards when it comes to being gluten-free, Nation’s Restaurant News reports.

The term “gluten-free” can only be used in certain situations:

  • The food item is inherently gluten-free
  • It does not contain a gluten-including grain
  • It does not contain a gluten-including grain that has not been processed to remove gluten
  • It does not contain a gluten-including grain that has been processed to remove gluten, but the usage of that grain increases the gluten content to 20 parts per million in the dish
  • Any unavoidable presence of gluten in the food cannot be more than 20 parts per million

These regulations make the first step towards having “gluten-free” be a regulated term. Many restaurants have used “gluten-free” with the condition that it’s not for those with celiac disease, but gluten sensitivity.

Any sort of product that is labeled gluten-free but breaks these rules will be subject to “regulatory enforcement action”.

One aspect with gluten-free food is that the food needs to be kept separate from gluten-filled foods. Cross-contamination can become a problem for those with celiac disease and gluten sensitivity, and yet while a food may technically meet all the above requirements, mishandling and improper cooking can ruin these dishes for the customers.

With these new guidelines in place, gluten-free will be clearly in the minds of consumers. Make sure you don’t displace their trust in your company and brand.