All Blog Posts Tagged 'equipment' (24)


Operator
How To Save On Restaurant Equipment

The costs of running a restaurant can add up quickly, making it difficult to earn a profit. It’s especially hard in a tough economy. That’s why some restaurant owners often prefer to leave maintenance of their equipment out of their budgets. They simply feel the funds could be better spent elsewhere.

 

Sometimes it takes an emergency to discover why regular equipment maintenance is worth the price tag. Steve Pottinger, vice president of operations at the Greer Companies,…

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Added by Aprons & Smocks on July 17, 2013 at 9:26am — No Comments

Restaurant Equipment Financing

 

 

Whether operating a restaurant, bar or even a grocery store, it is important to have the right equipment to meet the demand of customers and the current market. Businesses need to provide optimal services and in order…

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Added by Jules Dalsey on July 1, 2013 at 3:30pm — No Comments

It’s About The Food, Stupid!

I was reminded how insular the foodservice equipment and supplies industry can be when I went to a recent meeting. While attending the SFM’s workshop for vendors, I noticed that all talk centered around the procurement of comestibles. Supply chain management for the foodservice contract management firms revolves around their food buys. The purchasing by these largest of end-users pay scant attention, if any, to E&S specifications.

Although this is a mostly proper strategy for…

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Added by Joe Ferri on April 30, 2012 at 5:30am — No Comments

Making Succesful Concessions

Is it an impulse or a compulsion that makes you want to eat that soft pretzel? Or is it simply the tangy mustard pumped onto it? Displayed food must look its best when laid out for speed and convenience, even for captive audiences at arenas, stadiums and outdoor entertainment venues.

No matter whether concession fare is pretzels, hot…

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Added by Joe Ferri on February 12, 2012 at 8:00am — No Comments

The Lady Troubles

A buddy, PT, secured a large equipment order.  It should have been his all along. 

 

Vendors compete fiercely for business.  Buyers factor in price, quality, availability and price when make purchasing decisions. Did I mention price?

 

PT was awarded only a small fraction of the contract for a large project.  When the end-users inquired of his competitor (whom they favored with the greater portion of the work) as to the status of the impending delivery, they were…

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Added by Joe Ferri on June 7, 2011 at 6:23am — No Comments

For $10 Billion, Can’t We All Get Along?

You’d think that $10 billion was a lot of dough.  The equipment and supplies side of the foodservice industry is worth that much in annual U.S. sales.  With that kind of bread at stake, why are all the members of the E&S supply chain so out of synch?  End-users are subjected daily to our ‘dysfunctional family’ turf wars.  Don’t they (and we) deserve better?

 

Sure, we’re all competing on some level, and will therefore have conflicting interests. “After all we are not…

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Added by Joe Ferri on April 9, 2011 at 12:37pm — No Comments

Restaurant Text Pager Systems and Cell Phone Pager Systems - A Cost Benefit Analysis

The purpose of this article is to explore the practical applications of Cell Phone Pager or Restaurant Text Pager system, to evaluate their return on investment and speculate as to the future of the guest pager.



Guest Pager system technology has evolved beyond the Coaster Pager to what is now known as the "Cell Phone Pager" or "Restaurant Text Pager".

Savvy…

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Added by Brandon Munson on July 4, 2010 at 6:00am — No Comments


Non-Operator
When keeping it Clean, Safety Comes First

Cleaning chemicals can be friends or foes when using them in commercial kitchens. Chlorine, ammonia and iodine are the most commonly used sanitation chemicals but they can seriously harm your employees. To reduce cleaning-related risks, we’ve compiled a laundry list of hazards and how to prevent them.



» Soaps and detergents can cause skin irritation.



» Being allergic to latex isn’t uncommon these days, choose non-latex gloves for your workers and play it safe.



»… Continue

Added by Dean Small on January 25, 2010 at 11:08pm — No Comments

The gospel according to Tony

For my birthday, I got a copy of Anthony Bourdain's Kitchen Confidential: Adventures in the Culinary Underbelly, and I've been laughing my way hysterically through each chapter.



If you aren't familiar with Anthony Bourdain, in addition to being a well-known author, he's also host of Travel Channel's culinary and… Continue

Added by Dani on August 26, 2009 at 5:35am — No Comments

Order Taker Or Consultant?

It is so important to find the equipment you NEED not the equipment you WANT. According to Jerry Kraushaar, chef and restaurant equipment sales consultant: As a sales person in the food service equipment industry we come across a great deal of people that want to start a restaurant with very little knowledge or experience. They should seek out a professional who can listen to what they want to accomplish and then guide them through the process.



If a sales person just tries to “sell”… Continue

Added by Todd Norton on July 3, 2009 at 6:47am — No Comments

Used Restaurant Equipment And Your Business

If looking to buy Restaurant Equipment you may be considering the option to buy used. Know what your getting into before jumping in head first. Used restaurant equipment has many pros and cons. I will examine a few of these.

PROS: You save money! Used restaurant equipment can be nearly half the price of that same new product. More often than not, used restaurant equipment isn’t so old. Many restaurants go out of business within the first two years leaving many units available for… Continue

Added by Todd Norton on April 30, 2009 at 6:33am — No Comments

Recovery Act includes $100M in equipment grants for K-12 schools

In February 2009, President Obama signed the American Recovery and Reinvestment Act of 2009 which provides a one-time appropriation of $100 million for foodservice equipment assistance to school food authorities.



What does this mean for you?



Your school could be eligible to receive a school equipment assistance grant to purchase new or replacement foodservice equipment during Summer 2009.* Your school equipment assistance grant may also be used to pay for costs… Continue

Added by Dani on April 2, 2009 at 12:15pm — No Comments

2009 tax incentives for restaurants and small businesses

Here are some updates to the tax law and some new incentives for 2009 -



Extension of the Commercial Building Tax Deduction



The Emergency Economic Stabilization Act (EESA) of 2008 (also known as HR-1424) extends the benefits of the Energy Policy Act of 2005, including the CBTD, until December 31, 2013.



The Commercial Building Tax Deduction (CBTD) establishes a tax deduction for expenses incurred for energy efficient building expenditures made… Continue

Added by Dani on March 26, 2009 at 5:39am — 1 Comment

Time to get really mad!!

Like Jim Sullivan and Paul Green, fellow FOHOBOHists, I"m mad as hell- I heard a brief comment on CNN this morning that was about opponents of the new stimulus package, complaining that it was a terrible "giveaway" because it includes billions of dollars for schools.



Schools! That means some of the money in that package may benefit the nation's youth - the future of our country. Wow - isn't that terrible!



School foodservice in many schools across the U.S.… Continue

Added by susan holaday on February 16, 2009 at 8:40am — 23 Comments


Non-Operator
Excited to be here

I've been a fairly active member of TRN's social network and am excited to find myself here.

My name is Connie Baugher and I hold the highly esteemed position of head bottle washer, marketing & sales at One Fat Frog Restaurant Equipment in Orlando FL. We do keep a regular blog at www.restaurantequipmenttogo.com.

Added by Connie, One Fat Frog on November 26, 2008 at 10:57am — No Comments

Resources on energy efficiency

Here's a list of sites and resources on energy efficiency I've been gathering...



  • FE&S Energy Efficiency webcast.
  • Performance data on commercial foodservice equipment.
  • Commercial foodservice equipment…
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Added by Dani on October 20, 2008 at 7:22am — No Comments

A crash course in food safety

Recent outbreaks of salmonella in the food supply have brought the restaurant and foodservice industry into the media spotlight. News of illness and recalls associated with spinach, tomatoes and jalapenos has been a serious cause for concern to those who make their livelihood in the foodservice industry. Yet, however widespread it appears to be, according to the National Restaurant Association, the U.S. food supply is the safest in the world.

While recent events have proven it is often…

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Added by Dani on October 20, 2008 at 5:48am — 4 Comments

If You Were Thinking of Buying Here......Caveat Emptor!

ATTENTION! Galasource.com Closed - Paid Orders Unfilled Across USA



Galasource, Inc., a Denver based web site that caters to restaurant, retail and hospitality businesses appears to have closed and may be leaving thousands of dollars of paid orders unfilled across the country.



As of June 20, the Galasource web site is still up, but states the shopping cart is inactive and the site is not accepting orders. BBB Denver/Boulder, where the firm is based, reports that… Continue

Added by Roy MacNaughton on June 21, 2008 at 12:03pm — 2 Comments

What to Consider When Buying A Commercial Refrigerator

If you own a restaurant, you know how important it is to have a good, efficient commercial refrigerator. I am sure that you are thinking that it’s a piece of cake to go buy the right refrigerator. But it is important to first think about what you want and need out of it. You would be amazed at all of the options there are on commercial refrigerators nowadays. It is important to know in advance what… Continue

Added by Debra on March 12, 2008 at 12:47pm — 1 Comment

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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