Category Archives: Cutlery

Go Green: The Benefits of Eco-Friendly Disposables

GoGreenJuly2018

For modern diners, every day is Earth Day.

The growing concern for the environment from patrons has led many foodservice establishments to ditch their plastic to-go containers in favor of eco-friendly disposables. Incorporating these green practices into your everyday routines can have a big impact on your business now and in the future.

Making the switch to environmentally-friendly disposables can help:

  • Protect the Planet – Reduce landfill waste and minimize your environmental footprint
  • Increase Your Profits – Over 50% of customers will pay more for products from businesses that support green initiatives
  • Enhance Your Image – Show the community you care and earn support from local foodies
  • Prepare for the Future – Stay ahead of new foodservice foam bands being implemented across the country

Ready to join the green revolution? Shop our wide selection of eco-friendly foodservice disposables today.

Slice and Dice

Slice-and-DiceDo you have a whole block of knives in your kitchen but find yourself using the same few over and over again? Correctly using each knife will help to keep you safe and make the slicing and dicing task easier.  Here is a simple guide we have created to show the various types of knives and their uses.

Knife-Blog

Chef Knives
A chef knife is one of the most popular and versatile kitchen knives. Use this type of knife to slice and dice fruits, vegetables, meats and fish.

Pairing Knives
This knife is used for small tasks like peeling and slicing small fruits and vegetables.

Boning Knives
Extremely sharp blade used to simply remove meat from the bone. Boning knives are available in different flexibilities.

Bread Knives
A narrow serrated blade designed to quickly slice through soft products with a tough outer layer. This type of knife is great for slicing bread, tomatoes and melons.

Cleavers
Cleavers are available in a variety of thicknesses. Thin cleavers with fine blades are great for chopping and slicing vegetables. Thick cleavers are used to cut through firm vegetables, meat and poultry bones.

Slicing Knives
A slicer is used to carve meat into especially thin slices.

Explore other knives in your knife block and discover how simple slicing tasks become with the correct tool. Don’t forget to shop the large variety of knives from Instawares.

 

Asian Inspired? Make Sure You Don’t Make These Mistakes

asian-restuarant
If you own an Asian restaurant, it’s inexcusable to make these mistakes. Thai is a completely different world than Chinese or Japanese, and Korean food is as similar to them as Mexican or Cuban food is Canadian cuisine. There may be some abject similarities, but not all across the board can be treated the same.

Foodbeast has collected a litany of sins occurring in Asian restaurants on a daily basis. Have you seen these in your restaurant, or have you even committed them on your own?

  • Never stick chopsticks straight up in a bowl of food. It can symbolize everything from stabbing, death, or even piercing one’s soul.
  • No need to bow to all people, nor always offer chopsticks: these vary from culture to culture, with bowing being more prominent with Japanese culture, and Filipino food not requiring chopsticks.
  • Chopsticks are only used for noodle dishes when it comes to Thai food.
  • Chopsticks are never to be tapped on the bowl when it comes to Chinese food, as that’s a sign of how people in need ask for food.
  • Fried rice has already been seasoned, so don’t pour soy sauce on it.
  • Pho has already been seasoned, so don’t pour Sriracha and hoisin sauce in it.
  • Never move food from a shared dished directly to your mouth (place it down on a plate first), nor grab it with the tips of your chopsticks you eat from (use the reverse end).
  • Don’t flip fish over, as it imitates the flipping-over of a boat.
  • Don’t slip pho, and eat it as soon as it hits the table; letting it go cold is an insult.
  • With Korean food, don’t hold and eat food out of a bowl in your hand.
  • Never blow your nose during a Korean meal.
  • Don’t put wasabi on nigiri, as there’s already some between the rice and fish. Likewise, make sure to eat nigiri in one bite, and only use your hands. Nigiri isn’t meant for chopsticks.

Have you committed these scenes while eating these types of food or, if you run a restaurant that sells this cuisine, have you found customers not knowing the accuracies of the cuisine?

At that point, you’re likely faced with a conundrum. Do you allow your customers to eat while committing sins that may outright be offensive to other clientele or your staff (and at least, might be unhygienic or disrupt the flavor of your food).

It’s a cultural and sociological problem. Many people would relish the opportunity to learn how to do things the “right” and “authentic” way, and yet others will be offended that you’re “correcting” them or telling them they’re “wrong.”

A light hand is the best approach, without chastising but encouragement. One way to approach the topic is to see if they’d like to learn; offering a “can I show you a trick?” or “you’re close, but how to really eat nigiri…” might be less insulting and more educational.