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1965 Ice Cream Truck

Today’s upgraded ice cream trucks use commercial cold plate freezers that plug in overnight and when unplugged maintain the cold for at least 12 hours. Music systems are mechanical or more commonly digital devices that have no tape or other moving parts. Each “Music Box” has as few as 1 or as many tunes as one can have programmed onto the chip. The opening on the side that drivers serve from is commonly referred to as a serving window and will usually have a serving counter. Awnings can be attached to trucks over the serving window. Safety equipment usually comes in the form of an electric or vacuum swing out sign which may resemble a stop sign or a triangular shape, as well as vinyl lettering or decals that advise others to use caution.

Ice Cream Scooper

Ice Cubes

The most basic component of cocktails is the “Ice” and that needs careful consideration. Things to consider when making ice is the water type and shape of ice. Icetenders use denser, larger cubes for spirits like Scotch and crushed ice for refreshing drinks that need dilution.

 Designer ice cubes add fruits and flowers in the cube. Good ice requires good ice making equipment. The bar culture is getting more advanced and people are starting to pay attention to every last detail that goes into a cocktail. You can really make a momentous difference with ice.

Pizza Delivery Bag

The flashiest restaurateurs want in on pizza and so do some of the most classically trained, critically acclaimed chefs. Why pizza? It’s the economy stupid, pizza is the  perfect product as it costs less money and results in less pressure. You’re concentrating your entire restaurant on one thing rather than soup and pastry chefs.  Patrons like the new trend as they search for the right ambiance and the perfect pizza crust.

Soup Warmers

What’s So Special About Your Place?

You need a ‘hook’ in order to get people in your door – and to keep people coming into your restaurant. So, be honest with yourself, what makes you so special? While it’s true that every restaurant concept has been covered (usually all on one street), you need to find something in your place that makes you better, or at least different, from the rest. And if you can’t find anything, it’s time to make some changes at your restaurant. Maybe you sell all breakfast foods? Have your staff dress up in pajamas and then advertise from that angle. Find something that makes customer feel shocked or something that makes them laugh and you’re going to bring ‘em in by the busload.

Make it a Mystery

On the other hand, the less you tell your customer, the more they’ll want to know. What you might want to do is create a mystery special or a mystery theme that will happen one night a week. Create flyers and signs that promote this mystery event and then do something wild that people will enjoy. Have an 80’s night or redecorate the seating area in crazy colors. Just do something that makes people want to come in to see what else you can offer them.

Become More Regular

Some restaurants that have an older clientele or guests that seem to favor sameness will want to create a schedule of menu items and specials that repeats each week. For example, margarita Mondays are popular. You can create an entire schedule of weekly food specials or entertainment that will help keep people coming in, even though they know what to expect.

Other ways to bring people in:

• Have a certain hour of the day when everything’s half off. But don’t publish when that hour is.
• Have drink specials with certain menu choices.
• Include desserts with dinners on the weekends.
• Include your customers in a vote of what new items you bring onto the menu.
• Have private events for special customers.

Emptying your soup warmers when it’s seventy outside takes talent. But creating a buzz? That just takes a little creativity.

Apple Divider

Honey baked apples can be a real treat, especially on Rosh Hashanah.  Either way, try not to remove the skin, because that’s the best source of the apple’s pectin and other nutrients. In this recipe, apples are combined with nutritious nuts and the flavors of orange and cinnamon to create warm and comforting baked apples filled with dates and pecans. To toast the chopped pecans, which enhances their nuttiness, place them in a small, dry skillet and cook over medium-low heat, stirring constantly, until they are lightly browned and fragrant, three to five minutes. This dessert would make a lovely addition to a Rosh Hashanah celebration, especially if drizzled with a touch of honey, which is traditionally served with apples to symbolize the hope for a sweet year to come. The honey could be added to the syrup (in place of or alongside the brown sugar) with which the apples are drizzled.

In a small bowl, stir together pecans, dates, orange zest and juice, 1 ml ( 1/4 tsp) of the cinnamon and salt. Core apples, leaving 1 cm ( 1/2 inch) at the bottom, and peel top edges. Stuff apples with pecan filling, then brush tops with melted butter, if using. Arrange apples in an 2-l (8-inch) square baking dish. Add apple juice to bottom of dish, then cover it tightly with foil. Bake until apples are tender (but not mushy) when pierced with a fork, 35 to 45 minutes. Transfer apples to serving plates. If desired, place plated apples in oven (with heat turned off) to keep warm. Transfer juices in baking dish to a small saucepan over medium. Simmer for 5 minutes or until reduced by half. Add brown sugar and remaining 2 ml ( 1/2 tsp) of cinnamon. Simmer, stirring constantly, until sugar is dissolved. In a small glass, mix cornstarch and water. Add mixture to saucepan, then heat until thickened. Serve apples drizzled with thickened sauce.

AbleKitchen has all your apple accessories from apple corers, apple peelers to apple dividers.

Now, sing with me “Dip the Apple in the Honey, Make a Blessing Loud and Clear, Have a Happy Sweet New Year”.

Cash Trays

These cash trays are crafted in a contemporary style that adapts well to many decors and is distinguished by its smooth, sleek, uncomplicated lines. Cash in today.

Some of the common folk refer to the cash trays as tip trays. Whatever works for them. Just remember that using a tip tray would probably be a good means of letting people know you’re interested in getting a cash tip.

Tip Trays

Display Stands

1.  You Will Increase Your Sales

 When you use display stands to show off your latest pastry or dish, you’re going to show people what they can expect when they order that dish.  So often, menus don’t have pictures on them, so the stand helps them make a decision based on what they will actually receive, rather than what they think they’re going to get.  That leads to more sales, especially when you showcase higher priced items.  If the customer is going to be spending a lot of money, they should find out what their spending it on, right?  Also, if you’re serving directly from these stands, as you might with pastries, seeing that others have bought up the rest of the pastry might be incentive enough for a customer to try it.

2.  You Will Show Off Your New Items

 Instead of having to explain the new items on your menu, you can show them off.  By attractively arranging your new pastries or other dishes, people get to see what it will look like and they will be able to imagine what it tastes like.  In fact, you might want to include a few samples at the base of the stand so that people can taste the new item too, and then be inspired to order one for themselves.

 3. You Will Protect Your Foods

 If you want the open air approach at a bakery or a café, the display stand helps to protect the foods from germs in the air as well as bugs.  Cover up the goods after they’ve already had a chance to cool from the oven so that you’re not trapping in moisture as well.  If you want to display hot items, you might want to use glass topped chafing dishes instead.  These tend to hold up better and they will keep the food warm and ready to eat.

With display stands, you can start showcasing the delicious tastes of your restaurant.  After all, being put on display should be a positive thing, not a highlight of your flaws.

Always follow procedure and use quality donut screens, donut baskets, donut cutters and anything else that is part of the equation in producing successful donuts.

PROBLEM

Excess fat absorption

PROBABLE CAUSES

• Batter temperature too hot (or too cold)
• Frying temperature too low
• Batter too slack (or too stiff)
• Over expansion before turning
• Not enough mixing time
• Break down of fry fat

PROBLEM

Toughness

PROBABLE CAUSES

• Overmixed
• Batter too slack

PROBLEM

Spreading

PROBABLE CAUSES

• Batter too slack
• Frying temperatures too low

PROBLEM

Balling

PROBABLE CAUSES

• Batter too stiff
• Batter too cold
• Overmixed
• Donut turned in kettle (too soon)
• Cutter setting too large

PROBLEM

Misshaped

PROBABLE CAUSES

• Batter too slack (or too stiff)
• Frying fat too deep
• Faulty cutter-sleeve-plunger (nicks and worn spots will cause poorly formed donuts)
• Donut sticks to screen
• Cutter setting-doughut size

PROBLEM

Cracking

PROBABLE CAUSES

• Batter too stiff
• Undermixed
• Batter too cold

PROBLEM

Rough crust

PROBABLE CAUSES

• Batter too stiff
• Undermixed
• Batter temperature too cold

PROBLEM

Poor volume

PROBABLE CAUSES

• Batter temperature too hot (or too cold)
• Batter too slack (or too stiff)
• Not enough mixing time (or too much)

Donut Screen