All Blog Posts Tagged 'foam' (6)

Fewer Returns Means More Returns

Let me expand that headline a bit: Fewer returned orders means more return customers.

Returned orders are often an indicator of a job done poorly. (I say "often" because there are certainly plenty of occasions when it's entirely about the customer, not the food.) If you're doing your job right, you might get one or two plates sent back on a busy night. If you're seeing more returns than that, watch out – it could point to a much greater undercurrent of customer… Continue

Added by OnTop(r) on October 28, 2008 at 8:50am — No Comments

Foam is a Ticking Time Bomb

Here's another scenario: It's a busy night at the restaurant. The dining room is full, the kitchen is at full speed, the servers are on top of their tables and everything is going smoothly – but you know that at any moment, something could go wrong and the whole rhythm will be thrown off.

Sure enough, one of the guests at Table 8 has sent back his steak – something about it being too pink!? – and the grill station falls just a hair behind. This delays Table 5's order, which means the… Continue

Added by OnTop(r) on October 23, 2008 at 12:37pm — No Comments

Disappointing Yields

One of the biggest problems with aerosol whipped topping is low yields per can. Aerosol cans are an inexact and inefficient delivery system.

According to Encyclopedia Britannica, "The most common type of aerosol container consists of a shell, a valve, a “dip tube” that extends from the valve to the liquid product, and a liquefied-gas propellant under pressure. The liquid product is generally mixed with the… Continue

Added by OnTop(r) on October 14, 2008 at 11:00am — No Comments

Whipping Up a Feast for the Eyes

People eat with their eyes first, which means the way food looks matters as much as how it tastes. So as a food service professional, your job is to make sure what you serve looks its best when it arrives to the customer.

That's not so easy when you're dealing with aerosol whipped topping. It's just not up to the task.

Imagine a customer has ordered an Irish coffee… Continue

Added by OnTop(r) on October 9, 2008 at 1:00pm — No Comments

Ditching the Can

With aerosol whipped topping, you have a single dispensing option: the spray can. And as I've described numerous times here on this blog, spray cans may be convenient in some ways, but there are a whole lot of reasons why they're less convenient in others.

With On Top bagged whipped topping, you've got options. The first is to simply squeezing it by hand like a piping bag. This is technique gives you much finer… Continue

Added by OnTop(r) on October 7, 2008 at 12:00pm — No Comments

A Question of Foam

How often do your customers send back a dessert or hot beverage because the whipped topping on top has collapsed, melted or otherwise no longer looks appetizing? In some restaurants it's a major problem, and nine times out of ten, it comes down to the delivery vehicle: aerosol cans. That "light and airy" consistency may appeal to some folks (who might never have had true whipped topping, so they don't know better), but that airy-ness is actually a bad thing.

To explain… Continue

Added by OnTop(r) on September 18, 2008 at 8:58am — No Comments