We cannot stress this enough. If you are operating a restaurant, catering business, café or any other food service establishment, you need to know about food allergies. Studies show that about 6% of South Africans suffer from some or other food allergy that if triggered, can lend them in the emergency room. For this reason, you need to make sure your business follows all the necessary guidelines to protect your patrons and you from allergic reactions, otherwise you could have a PR nightmare on your hands or even worse – a lawsuit.

Want to know how to do it? We at Core Catering Supplies are here to get you in the know ASAP. Keep reading for everything you need to know about food allergies, including what they are, how to prevent reactions and how to protect your customers.

What Are Food Allergies?

Unfortunately, studies show that the number of people suffering from food allergies is on the rise so it seems this problem isn’t going anywhere. It has even been reported that more than half of the number of fatal episodes occur outside the home  – even more reason to pay attention to this guide. Understandably, this results in cautious customers who may avoid eating out if they even just have a mild food allergy.

But don’t throw in the towel just yet, creating a food-safe environment in your business is actually much easier than you may think. There are several strategies you can employ to earn the trust of your food-sensitive patrons. Start by making sure you understand what your customers are and if you can work around it. To do this, you’ll need great communication between your front- and back-of-house staff. You’ll also need to make sure that everyone is knowledgeable about the ingredients they use so that they can detect known allergens.

Within the service industry, food allergy reactions are normally triggered by either cross-contact or cross-contamination. Thankfully, you can avoid both scenarios quite easily.

What Is Cross-Contact?

Cross contact occurs when different foods come into contact with each other. If one of the foods contains an allergen, this allergen gets transferred from one type of food to the other because their proteins mix. At this point of contact, both items of food will contain microscopic trace amounts of the allergen.

Preventing Cross-Contact

There are many ways you can avoid cross-contact in your foodservice establishment as we’ll show you before. Before we start, we need to clear up some common confusion. Cooking does not eliminate or reduce the likelihood of an allergic reaction caused by cross-contact, whereas with cross-contamination cooking can help.

Follow Proper Sanitation Practice

Make sure that everyone in your staff washes, rinses and properly sanitises all the cookware, utensils and equipment after they used it to handle a food allergen. This doesn’t mean a simple rinse or wipe, a proper clean using soap and water is necessary. Also, ensure that your cooks and chefs wash hands and change gloves before and after handling food with known allergens.

Use Different Equipment

In order to avoid cross-contact, your staff needs to use separate equipment to prepare meals for customers with food allergies. This includes all your appliances like grills, fryers and blenders because microscopic traces of the allergen could still be lurking on their surfaces if not cleaned properly.

Setup A Food Safe Serving Plan

Once the special, allergen-sensitive meal has been made, you need to make sure it arrives at the right customer without getting contaminated on the way. For instance, you can use a different coloured bowl or plate to label their meal so that your servers know it’s been made with special care. After pickup, your servers must also deliver allergen-sensitive meals separately otherwise cross-contact can occur due to close to the close proximity between multiple plates.

What Is Cross-Contamination?

Cross-contamination occurs when bacteria and other microorganisms contaminate food during storage and preparation. You can generally avoid carrying over foodborne illnesses caused by cross-contamination by properly cooking the food beforehand; however, that’s not always the case. For this reason, you should aim to avoid the scenario entirely. Here’s how:

Follow Proper Storage Guidelines

Make sure to store your ingredients in such a way that they can’t contaminate one another, for example, you must keep raw meat and seafood in a sealed container on the bottom shelf of your refrigerator so that their juices can’t drip onto other foods.

Keep Food Clean

Once you have washed produce, keep them in clean storage containers instead of placing them back in their original packaging. This is because the packaging itself could be host to the bacteria or microorganisms in question.

Use Colour-Coded Kitchen Equipment

Make sure to kit out your kitchen with HACCP colour-coded knives and other utensils to avoid cross-contamination altogether. HACCP colour coded utensils designate green for fresh produce, white for dairy, yellow for raw poultry, red for raw meat, blue for raw fish and brown for cooked meat.

LARGE CUTTING BOARD (PE)

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HACCP Chef’s Knives

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The Top 8 Food Allergens

Now that you know how to avoid food allergens from getting to your customers, you must be thinking about what foods to look out for in the first place. There are over 160 known sources of food allergens in existence so it’s impossible to prepare your kitchen for all of them in advance. Instead, make sure to ask your patrons if they have any allergies before they place their order. Luckily, 90% of all food allergy reactions are caused by a small group of allergens known as the “Big Eight”.

1 – Dairy Milk

A dairy milk allergy is one of the most common of the lot and mostly affects babies and young children. Those who are allergic to cow’s milk should also avoid the milk from other animals like goats to be safe.

Some sources – butter, cheese, pudding, sour cream, caramel, chocolate, lunch meat and steak

2 – Eggs

The white of an egg contains the protein that causes allergic reactions, but it’s best to avoid the food altogether if you are sensitive to eggs.

Some sources – baked goods, macaroni, marshmallows, mayonnaise, foam topping on drinks and egg was for baked goods

3 – Peanuts

Peanuts grow underground and are in the same family as beans, peas and lentils, making them different from tree nuts. However, tree nuts and peanuts often come into contact with one another during the manufacturing process.

Some sources – baked goods, candy, peanut butter, mixed nuts, chili, egg rolls, pancakes and meat substitutes

4 – Tree Nuts

These include walnuts, almonds, cashews, hazelnuts, pistachios and Brazil nuts. Generally, if you are allergic to one of them, you’re allergic to all of them.

Some sources – nut butter, pesto, artificial nuts, coconut, cereals, energy bars, flavoured coffee and Italian sausage.

5 – Fish

Cross-contact is very common in seafood restaurants, so if you’re allergic to fish, you should avoid these establishments completely. If you are allergic to one kind of fish, there is a 50% chance that you are allergic to other types of fish as well.

Some sources – all types of fish, barbecue sauce, Caesar dressing, meatloaf and Worcestershire sauce

6 – Shellfish

There are two groups of shellfish: crustacea (shrimp, crayfish and crab) and mollusks (clams, mussels and oysters). The majority of shellfish allergy reactions are as a result of crustacea and they are usually severe.

Some sources – all types of shellfish and Asian dishes that use fish sauce as a flavour base

7 – Soy

Soybeans are typically found in processed food products, Asian food and meat substitutes.

Some sources – edamame, soy sauce, tempeh, tofu, canned tuna, processed meat, crackers and canned soup

8 – Wheat

Wheat is the root of gluten intolerance and occurs in a ton of ingredients. You can easily substitute wheat with alternative grains like barley, quinoa, rice and rye.

Some sources – bread, couscous, flour, seitan, ice cream, imitation crab, marinara sauce and processed meat

Create An Allergen Safe Menu

Another way you can avoid food allergy reactions in your restaurant is by creating an allergen safe menu that clearly identifies where possible allergens may occur and shows your guests what’s in the different meals. You can:

• Mention the “Big Eight” in a meal’s description if it’s used in the preparation
• Provide a general disclaimer for food items that can’t be altered to accommodate food allergies
• Offer substitutes for common allergens
• Market allergy-friendly meals on your menu using words like gluten-free or dairy-free
• Include a notice on your menu that reminds guests to inform their servers of their food allergies

There is much to gain from creating a food allergy sensitive foodservice establishment. Not only will it prevent possible trips to the emergency room but it can also generate new revenue opportunities through marketing meals for certain people like the gluten or dairy intolerant. Make everyone feel comfortable in your business and you’ll see them coming back for years to come.

The most used appliances in your kitchen, whether it’s a small-scale restaurant or a massive foodservice establishment, are reach-in refrigerators and freezers. These pieces of equipment, if chosen correctly, can improve the quality and speed of service in your business. The proper unit can even save you money. For these reasons, you must take your time and plan which refrigerators will work best in your business. In this guide, we’ll take you through and explain a whole range of products so that you can make an informed decision about your fridge’s door type, compressor and size.

Ordering Your Fridges

If your business has a lot of space for multiple fridges, you must order larger fridges further away from the hottest parts of your kitchen as the heat will make them work harder and consume more energy. Smaller, one door reach-in fridges, on the other hand, are able to stay cool in the work area of your kitchen more easily. Below we discuss the optimal location for different fridges to maximise labour and energy efficiency.

1, 2 or 3 Door Reach-in Refrigerators and Freezers

A 2 or 3 door reach-in refrigerator and freezer should be kept inside the prep area of your kitchen as it is normally used to store food items that you have prepared in bulk for use throughout the week. In other words, it allows you to cut down on food prep times. Place it close to your walk-in fridge and freezer so that you can easily restock it as needed.

Commercial Kitchen Single Door Refrigerator
By Salvadore

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Commercial Kitchen Double Door Refrigerator
By Salvadore

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Underbar Fridges

Underbar fridges are placed close to service areas like bars or prep areas because they can keep ingredients chilled and fresh till they need to be used or plated. They are a great choice where space is a concern, offering you cooling options without cutting down on kitchen space.

DEEP 1.5 DOOR STAINLESS STEEL UNDERBAR
By Salvadore

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DEEP PIZZA UNDERBAR
By Salvadore

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3.5 Glass Door Underbar Fridge
By Metnor

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Compressor Location

The compressor regulates the internal temperature of your unit and, for this reason, it must be placed away from warm air as warmer ambient temperatures will make the machine work harder. Choose between bottom- and top-mounted compressors for an option that works best in your environment.

Bottom mounted compressors are best for hot environments because warm air rises, ensuring it pulls in cooler air. Though they may take up some extra space, they do make items on your bottom shelf easier to reach. The biggest drawback is that it can get clogged from dirt on the floor.

Top-mounted compressors are better for cooler environments and are less likely to get clogged with dirt. However, if it does get dirty, it’s much more difficult to clean as it is a bit out of reach. They are also a great choice for smaller environments because they do not take up storage space.

Choosing Between Door Types

The most important factor to consider when looking at different door types is the flow of traffic in the environment and how wide the aisles are in your kitchen. You can easily obstruct people and create congestion with certain doors if the location is not properly taken into account. Below you will find a short discussion on three different door types.

Swing Doors

Units with this option normally have a stay-open feature which makes loading and unloading inventory a breeze. However, if your kitchen is small, it can really obstruct traffic flow.

Half Doors

Just like swing doors, half doors can also easily block traffic flow in your kitchen but, because they are split into two sections, you can open one section at a time. This allows you to conserve energy and keep the internal temperature consistent.

Pass-Thru

Pass-thru units have doors on either side making them a great addition to your kitchen because they assist both serving and kitchen staff. For instance, your cooks can prepare cold items like desserts, slide them into the fridge and servers can take them out the other end as needed.

Glass or Solid Doors?

Solid doors are easier to clean, provide more insulation and are thus more energy-efficient than glass doors. However, glass doors allow you to see the contents inside the fridge which shortens the time spent in front of it looking for ingredients.

Other Important Features

Removable Gaskets

The gasket of your unit is responsible for creating the airtight seal around your fridge’s door, keeping the cold air inside. Some gaskets are removable which makes them very easy to clean and sanitize.

Digital Thermostats

Check that your cold storage appliance has a digital thermostat. These devices give you more accurate temperature readings and they are much easier to adjust and monitor, which means you might save on service costs.

Specification Line vs Standard Duty

If you see a product is referred to as “Spec Line” it means that the unit is the top-of-the-line offering of the manufacturer. Spec Line products have all the latest features, modern technologies and most customisable options, compared to standard duty machines.

Installation

After you have decided on your fridge or freezer, you need to start thinking about how you are going to install it. The first step is making sure you can actually manoeuvre the appliance into your establishment, so remember to measure doorways and hallways in advance.

When installing the machine, make sure to follow the specifications set out in the buyer’s manual. You will need to install your unit in a well-ventilated environment that is dry and not prone to dust because these conditions can severely damage it. You should only install your unit on a level surface, and away from heat and moisture-generating equipment. If you do not follow these specifications, your warranty will most likely be declared void. Your unit must also be supplied with the right voltage set out in the manual and it should have its own dedicated electrical circuit.

An important part of making a profit in a restaurant is maximising table turnover rate. The faster you can get diners in and out of your business, the more money you stand to make at the end of the day. However, mastering table turnover is a tricky business. You want your diners to have a comfortable experience so that they will come back once again but you also want to serve as many parties as possible. You’ll need to walk this fine line in order to ensure that your restaurant comes out on top.

So how do you maximize table turnover without appearing inhospitable? Simple, follow our 4 top table turnover tips below. From the psychological to the simple, we discuss several strategies you can start employing immediately.

Bear in mind the differences between casual and fine dining restaurants. Generally, fine dining establishments will keep their guests for longer times as several courses will be served. Patrons pay for a luxury experience, meaning your servers will be much busier keeping these guests happy. Casual establishments, on the other hand, aim to turn each table three times throughout dinner service or one every hour and a half. This may seem easy to achieve, but if you’re dealing with pesky ‘campers’, you stand to lose a lot of profit. Most of the tips we share are more suited to casual dining experiences, however, you can modify them for fine dining use as well.

1 – Subliminal Strategies

Studies have shown that there are several psychological factors that affect how fast people eat and you can employ these strategies to maximise your table turnover. Consider using the following tricks to influence your diners eating speed.

• Rearrange your restaurant. Place your tables away from corners and walls and try to seat as many guests in the middle of the dining area as possible. Seeing as the middle of the room is often the busiest spot in the restaurant, it will influence guests to eat faster. Avoid using seating that is anchored to the floor like booths because it has been found that people tend to linger longer on these types of seating.
• Switch up colour schemes. It has been proven that bright colours like red, yellow and orange raise an individual’s heart rate and blood pressure and this stimulus also subconsciously encourages you to eat faster. In other words, bring bright and vibrant colours to your dining space and crockery to maximise table turnover.
• Music makes the people eat faster. It’s a little known fact that louder music with a more upbeat rhythm excites people and encourages them to eat faster.

2 – Organise Your Seating System

If you haven’t done this already, make sure you have an organized seating and reservation system. To do this, you will need to perfect communication between your waiters and hosts. A well-running system will have the waiter signal the runner to clear tables as soon as they pick up the bill and the host that their table will be opening shortly. This allows the host to seat customers almost immediately. If your host can get customers to their table sooner, you stand to improve your table turnover rate. The following tips also help to organise your seating system:

• Pre-assign tables to guests waiting in line so that guests can be seated as soon as they open up.
• Keep your waiting area close to the host’s stand so that he/she can easily find customers waiting in line when their tables open.
• Reconsider your reservation policy. If you only accept walk-ins, you never have to deal with groups that don’t show up.

3 – Don’t Wait On Waiters

Nothing aggravates diners more than having to wait on waiters. If your waiters don’t arrive at their tables immediately, they are adding to that table’s occupancy, slowing down your table turnover. For this reason, you must keep your serving staff on schedule by following the tips below:

• Ensure servers arrive at their tables within minutes of seating guests.
• The first question your waiters need to ask is “what brings you in today?” This allows them to tailor their service to the needs of the guests, expediting service.
• Waiters must take drink orders immediately and bring out water as soon as possible.
• If it’s a large group, consider assigning multiple servers and runners to the table to hasten service.
• Runners shouldn’t wait for the guests to leave before clearing the table, rather they should begin the process as soon as guests finish their meals.
• Prepare cutlery in advance so that tables can be reset quickly after service.
• Waiters can place the check on the table before guests have asked for it to subtly signal them to leave. This can easily appear as rude, so time it wisely.
• If you are dealing with “campers” who are still at their tables after paying, you can politely explain to them you have reservations waiting and ask them to continue their conversation at the bar.

4 – Keep it Short And Sweet

Many people still believe that a larger menu leads to more customer satisfaction because it gives your guests more options and allows them to make decisions easier; however, the converse is true. Guests actually experience a subtle form of anxiety when overloaded with choices, slowing down their decision making. It’s better to opt for a smaller menu, focusing on your best and most popular options so that guests can make faster decisions allowing you to turn their table faster. You will also avoid possible waste and save money by trimming your menu to only include your most popular meals.

Maximising table turnover is a balancing act. There are several strategies you can employ to get diners service quicker and eating faster, however, there is a chance that these tricks can backfire and leave your guests feeling unappreciated and unwelcome. The key lies in practice and experimentation. Use our top tips as a guiding principle and modify them to meet the needs of your restaurant. This way, you’ll not only maximise turnover but you’ll also be maximising profit.

Buying commercial blenders can be a huge chore if you don’t know what to look out for. With so many different options on the market like stick blenders, food blenders and bar blenders, you can easily choose the wrong appliance for your occupation. Trust us, using the right blender for your task can make or break your recipe and avoid a sticky mess and worse – irreparable machine damage. For this reason, we have put together a comprehensive commercial blender buyers guide so you can find all the relevant information you need to make the right choice.

Types of Blenders

To kick off our guide, we’ll first discuss the most commonly found commercial blenders on the market. If you’re wondering what the difference is between a food blender and a bar blender, you’ve come to the right place. All of your questions are answered below.

Food Blenders

Generally the toughest in the business, food blenders are made for high-volume use and can withstand the pressures of continuous use without overheating its machinery. This is a very important factor to consider if you’re in need of a blender for your restaurant, café or hotel. Thanks to their higher horse power, they can swiftly blend smoothies and milkshakes in seconds as well as hard foods like ice, nuts, vegetables and fruits.

OMNIBLEND V 1.5L
By OmniBlend

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OMNIBLEND III 2L
By OmniBlend

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OMNIBLEND V 2L
By OmniBlend

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Bar Blenders

Bar blenders aren’t typically as tough as food blenders; however, you will find that even our lighter-duty models can handle the occasional smoothie or two with ease. That being said, these blenders are not made to withstand the rigours of blending hard foods and are instead designed for making margaritas, daiquiris and other signature cocktails.

FURY BAR BLENDER
By Hamilton Beach

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908 BAR BLENDER
By Hamilton Beach

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TANGO BAR BLENDER
By Hamilton Beach

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Stick Blenders

An immersion blender is a must-have for all kitchens. These hand-operated, easy-to-use blenders are versatile marvels and can be used for an array of kitchen tasks. Immersion blenders are the perfect tools for mashing potatoes, whipping cream, pureeing soups and sauces and even chopping soft foods. Some of these stick blenders even come with extra attachments, like emulsions disks, for greater versatility.

Food and bar blenders take up some space and it can be a burden finding a place for them in your kitchen; however, with an immersion blender, you don’t have any of these struggles because it conveniently fits into a drawer.

STICK BLENDER MP 450
By Robot Coupe

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STICK BLENDER MP 300
By Robot Coupe

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MINI STICK BLENDER MP 160
By Robot Coupe

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What Makes A Commercial Blender The Best For You?

Now that you know more about the different types of commercial blenders on the market, you’ll need to assess your needs to find the best one for you. The first thing you need to do is think about the environment it will be used in. Consider what types of food you will be using the blender for as well as the frequency of use. For instance, if you will only be using the blender to make cocktails, make sure to choose a bar blender and if you expect that you will be using it throughout the day, opt for a heavier-duty model.

Commercial blenders come with several different features, designed to meet specific needs. For example, some blenders come with programmable controls, timers or paddle switches that free up hands for high-volume kitchens or bars. In these cases, it makes sense to choose a more advanced blender because you stand to save hours of time and labour. Below we discuss some of the larger factors you need to consider when choosing the best commercial blender for you.

Power Up

Check the specs of the product you’re looking at to find the correct level of horsepower for your operation. Though it may seem like a more powerful machine is your best option that truly isn’t always the case. The guiding principle here is application. If you are planning on using the appliance to make smoothies all day, you will have to choose one with more power; however, if you think you’ll only need to make a few cocktails per day, you can choose a smaller less powerful one. We suggest these ideal applications for common HP ratings.

• ½ HP – designed for light food preparation of less than 50 uses per day
• 1 – 1 ½ HP – designed for medium food preparation of less than 75 uses per day
• 2 HP –  designed for medium to heavy food preparation of less than 100 uses per day
• 3 ½ HP – designed for heavy food and beverage preparation of more than 100 uses per day

Curious About Controls

There are several different control options to choose from including paddle switches and programmable buttons that can help to make your life easier. Each of these versions has their own benefits and applications where they work best so it’s worth your time considering these different types of controls.

• Toggle/Paddle Switch – simple and perfect for where you don’t need to be precise over blending speed and time. Usually less expensive but has limited abilities.
• Electronic – if you need more control over your blending cycle this is a better option. Though they are more expensive, they do have more options.
• Programmable – this option is useful if the same beverages or food products need to be blended repeatedly throughout the day.

Sounds Of Silence

Another often overlooked factor you need to consider is noise. Blenders are not the softest of instruments and can be a real disruption if placed in the wrong space. This is why we have noise covers for blenders that reduce sound. Your customers aren’t the only ones who will appreciate a more peaceful environment, your kitchen staff will also be more productive and comfortable with less ambient noise. So, if noise is a concern, make sure to invest in a blender with a sound enclosure.

OMNIBLEND I 1.5L
By OmniBlend

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OMNIBLEND 1.5L SOUND COVER
By OmniBlend

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Core Catering Supplies has a great collection of blenders from programmable food blenders to immersion stick blenders available for your consideration. Make sure to take your time going over all the specifications to find a blender for your planned application and if you need any help to find the best commercial blender for you, don’t hesitate to contact our experienced team.

Choosing the right commercial mixer can be a difficult task. A versatile investment for any kitchen, mixers come with several useful attachments that can be customised to suit your particular needs. From belt drive systems to bowl guards, there are just so many different specs and features to consider when buying a commercial mixer.

We are here to make it easy for you. In this comprehensive guide, we dive deep into the differences between commercial mixers, their functions and sizes so that you can find the perfect mixer for you whether you’re a pizzeria mixing kilos of dough a day or a casual restaurant in need of just a few pastries a week. We also share several care and service tips you can follow to ensure the longevity of your mixer in the kitchen.

What Are The Different Types of Commercial Mixers?

There are many different types of commercial mixers on the market from light-duty to heavy-duty machines, all with specific uses, advantages and disadvantages. In general, you will find three types of mixers.

Planetary Mixers

Planetary mixers, also known as vertical mixers, feature an agitator that turns on an offset shaft, while keeping the mixing bowl stationary. The agitator is typically interchangeable with various attachments you can customise to mix anything from dough to meringues. Planetary mixers are typically more compact and energy-efficient and they lower physical effort and labour in your kitchen.

PLANETARY MIXER
By KitchenAid

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PLANETARY DOUGH MIXER
By Ankor

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Dough Mixers

Dough mixers, also known as vertical mixers, feature a spiral-shaped agitator that remains stationary while the bowl revolves around it. This particular design makes these appliances great at mixing large quantities of dough at a time.

SPIRAL DOUGH MIXER
By Ankor

Hand Mixers

The hand mixer is your best option for lighter mixing tasks. The great advantage of these is their utility and ease of use. You can also use these versatile mixers as blenders to create pures and sauces that you can use for new and creative plating ideas. However, they are hand-operated, so you do not get the benefits of an automatic machine.

LARGE POWER COMBINATION MIXER MP 450
By Robot Coupe

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MINI POWER COMBINATION MIXER MP 240
By Robot Coupe

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HANDHELD IMMERSION MIXER
By Hamilton Beach

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Commercial Mixer Features

Before you choose your commercial mixer, you need to make sure it has the power and utility to meet your needs. The following features and specs should be taken into consideration when looking for a mixer.

Size

Size is one of the most determining factors that must be taken into consideration when buying a commercial mixer. You need to determine how much product you want from the mixer as well as where it will be placed in the kitchen. Smaller countertop mixers (less than 10L), are made to fit on a countertop, whereas larger mixers (10-20L) mixers are best suited for a sturdy, equipment surface. Generally, anything larger is considered to be a floor mixer, designed to sit directly on the floor.

System

There are typically two types of gear systems, belt-driven or gear-driven. Both options are suitable for the rigors of commercial use, but there are benefits and disadvantages to both. Belt-driven systems can experience a belt slip which slows down the mixer, whereas gear-driven systems maintain a constant velocity. However, gear-driven systems can be very expensive to repair as opposed to the belt-driven option.

Speed

Mixers will typically feature multiple operating speeds that affect how quickly the agitator or bowl revolves. Consult the manual of your mixer to determine which speeds function best with your machine and how different agitators affect the velocity of your mix.

If you want a mixer that can change speeds during operation, make sure that it’s possible with the one you are looking at. Not all mixers are engineered to handle the mechanical stresses associated with changing speeds on the fly. You might need to first switch off your machine before making these adjustments otherwise you could cause severe internal damage to your machine.

Power

Larger mixers tend to have a stronger motor than smaller models because they are designed to mix more material at a time. This also allows larger mixers to handle thicker, stiffer dough which requires more power.

Bowl Guard

Often overlooked, but an essential commercial mixer feature is the bowl guard. This is the plastic or wire cover found around the top of the bowl. It prevents hands, clothing and other foreign objects from getting into contact with the agitator while it’s in use in order o protect whoever is operating the machine from injury.

The 2 Most Important Questions

What Do You Need To Mix?

Different kinds of dough and batter have different consistencies and thus require a mixer that can handle them. A thick dough will require the use of a stronger machine, whereas lighter-duty mixers are more suitable for light consistencies like meringues. The absorption ratio of your most commonly used dough is a great guiding principle for the mixer you will need. The lower the absorption rate, the tougher the dough will be and the stronger mixer you will need. To calculate the absorption ratio simply divide the water weight of your mixture with its flour weight.

How Much Will You Be Mixing?

Next, you will need to ask yourself how often you’ll be using your mixer. It’s safe to say that most small restaurants can get away with a 5-20L planetary mixer; however, bakeries and pizzerias will probably need a 40L mixer or even a spiral mixer for seriously large scale operations.

To answer this question you will also have to remember that you can’t fill your mixer’s bowl to the brim and different ingredients have an effect on how big your batch can be, for instance, mixes with high flour protein content or more oil will have smaller batch sizes.

Caring For Your Commercial Mixer

Commercial mixers are generally robust in nature; however, they still require proper maintenance and care. Extend the lifetime of your mixer by following our top tips below:

• Follow the guidelines for much product your mixture can handle
• Remove and wash attachments and accessories after each use
• Do not submerge your mixer in water
• Turn off and unplug your mixer before cleaning
• Clean the main part of your mixer with a damp cloth and sanitiser after each use or at the end of the day
• Do not leave your mixer completely unattended when in use
• Minimise breaking by using a food-grade machine oil on the attachment shaft
• Do not change gears while the mixer is in use unless it has this feature
• Depending on use, have service agents perform regular oil changes and tech checks every 6-12 months

Still not sure which commercial mixer is best for you? Core Catering Supplies has the product you are looking for. Browse our selection of premium-quality mixers online or speak to one of our sales agents for more information about the right mixer for you. Our team has extensive product knowledge and is always ready to assist you with any questions and information you may need even after making your purchase.

Purchasing, receiving or inheriting cast iron cookware comes with great responsibility — proper care. Thankfully, there are various methods you can follow to clean cast iron cookware properly including the traditional salt method and the controversial soap method. It’s important that you find one that works best for you because, if properly taken care of, cast iron cookware can last several lifetimes and be passed on from generation to generation. The best part of proper care is that the longer your cast iron pot or pan has been in use and the more often it’s been reseasoned, the more delicious flavour you get out of it. In this guide, we discuss several methods at great length as well as how to reseason your cast iron products.

What is Cast Iron Cookware?

Cast iron cookware has been used for centuries by people from around the world. Seeing as these pots, pans, kettles, skillets and dishes are made from 97-99% iron (a commonly found material), they were and continue to be some of the most popular cookware choices. Cast iron is also exceptionally durable and, with the right care, can last for generations.

CAST IRON GRILL PAN
By Regent

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CAST IRON HOT POT
By Regent

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SMALL CAST IRON POT
By Regent

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How to Clean Cast Iron Cookware

Here are a few methods you can follow to clean cast iron cookware properly. Read on to discover how to keep your pot and pans in a good condition for years to come.

Boiling Water

If your cookware has a lot of food particles stuck to it, this method may be your best bet. Just make sure whatever you are planning to wash has enough depth to hold water.

1. Put the item you want to wash on the stove, fill with some water and bring to the boil.
2. After a few minutes, the food particles should begin to float to the surface.
3. Use an appropriate kitchen utensil, like a spatula, and scrape off the extra-clingy food particles.
4. Allow the water to cool and throw it down the drain along with the food residue
5. Rinse out the cookware with hot water
6. Use dry paper towel to wipe away any remaining dirt.

Salt and Water

Salt methods are typically pro chefs’ preferred choice seeing as salt is used to keep the surface of the cast iron cookware smooth and seasoned. Kosher salt is particularly coarse and thus acts as an abrasive cleaning solution for stuck-on food particles.

1. Cooldown the cookware but not completely.
2. Cover the surface with a generous helping of coarse kosher salt.
3. Add just a small amount of hot water to the surface so that the salt forms a paste-like texture
4. Use a sponge to scrape all around the cookware.
5. Rinse with hot water to remove all salt and food particles. Repeat if necessary.

Salt Without Water

Some people believe cast iron cookware should never come into contact with water and thus prefer this method to keep their precious pots and pans clean.

1. Cover the surface of the cookware with a generous helping of coarse kosher salt.
2. Use a paper towel to rub the salt into the stuck-on food particles.
3. Add more salt and continue to scrub.
4. Once satisfied with the results, use a paper towel to wipe off all residue and dump contents into the trash.

Soap and Water

In some circles, washing cast iron cookware with soap is seen as sacrilege because soap can potentially remove the flavour-enhancing seasoning layer of your pot or pan. However, if you follow this method correctly, it can be an excellent way to clean new cookware and remove rust.

1. Put a tiny amount of non-abrasive soap or detergent in the middle of your cookware.
2. Add a small amount of hot water and scrub the surface with steel wool, a scrubber or sponge.
3. Rinse with hot water.
4. Use a sponge or non-abrasive pan and scrub once more with soap.
5. Rinse again.  

How to Reseason Cast Iron Cookware

Though keeping your cast iron cookware clean is important, what you do afterward is what really determines its longevity. After you have cleaned your pots and pans make sure to rid them of all moisture and reseason their surface.

Cast iron can easily rust so make sure it is bone dry before storing it away. We recommend you set your pots and pans on the stove or in the oven at 230-260°C to ensure that all water is evaporated. Once the moisture has been removed, take a paper towel and rub a neutral oil or shortening over the entire pot or pan. Then, take another paper towel and wipe away the excess oil. Place the pot or pan on the stove until it begins to smoke.

Care Tips

Follow these care tips to increase the life of your cast iron cookware.

• Make sure it’s always bone dry before storing. If you leave water in the pot or if you soak it, it can rust.
• Avoid warping by cooling the pot or pan before you bring it into contact with cold water.
• Always wipe away excess oil when seasoning otherwise it will be left with a sticky surface.
• Store without a lid as it can trap moisture inside the pot or pan.
• If you are cleaning the pot or pan in a sink, line it with towels to prevent the bottom from scratching.
• If you use an oven to reseason your pot or pan, make sure it is as hot as possible because it must go past smoking point to smoothly bond with the surface.
• When using the oven, place your cookware upside down and place foil underneath to catch any oil that might drip off during the process.

HOW TO CREATE THE PERFECT WINE LIST

There are two aims when it comes to setting up a restaurant wine list – profit and enjoyability. You want to create a list of wines that your guests will want to order while simultaneously granting you the maximum amount of profit. To do this try these industry insider Core Tips:

Find The Right Flavour Profile

The most important strategy to follow is to match the theme of your food menu with your wine menu. Make sure to compile a list of wines that complement the food you serve, for example, steakhouses should have lots of bold, full-bodied, high-tannin red wines and less floral whites while Asian restaurants will be well off offering a selection of more delicate, spice and fruit-filled wines that counteract the heat.

There are so many different cultivars on the market with diverse flavour profiles that it can be difficult to find a selection that best fits your menu. The flavour and mouthfeel of the wine irrespective of its cultivar can vary based on a number of important factors, for example, higher sugar content results in a wine with a sweeter flavour, whereas high tannin levels make wine feel more dry or bitter in the mouth. So to make it easier we have listed commonly found cultivars and the food they pair well with below.

• Cabernet Sauvignon – poultry and red meat
• Shiraz – vegetables and red meat
• Merlot –  fish, vegetables and red meat
• Malbec – Mexican, spicy food and red meat
• Pinot Noir – grains, mushrooms and poultry
• Chardonnay – poultry and shellfish
• Sauvignon Blanc – vegetables, seafood and Greek
• Riesling – fruit, vegetables and Asian

In order to create a well-varied wine list, you’ll need to consider the following factors and profiles commonly used to describe the flavour of wine.

• Sweetness – when creating a wine pairing, always make sure the wine is as least as sweet as the food. Dry, semi-dry, semi-sweet and sweet are the descriptive words you can use to denote the level of sweetness in the wine.
• Acidity – more acidic wines are better at cleansing your palate, which makes them ideal for pairing with rich, creamy dishes.
• Complexity – wines with complex flavours should be paired with simpler food and vice versa.
• Alcohol content – salty and spicy food is best paired with wines with a lower alcohol content.
• Oak influence – the more oaky the wine, the better it will pair with robust, smoky flavours.

Build The Brand

Restaurateurs often put all their attention on their food menu leaving their wine list as an afterthought. This is a big mistake because your wine list is just as much an extension of your establishment’s brand. Wine carries a rich history and is made with intense labour so with the right selection of wines you can augment the theme of your restaurant and help to tell its story.

For instance, if your restaurant is located on the Western Cape wine route, it makes sense to only use wines from the region. Chances are many of your patrons are coming to the region for tourism and would really appreciate a fully-immersive experience. Similarly, if your restaurant is focused on organic food and produce, it would be a great idea to only sell organic wine.

Knowledge Is Key

Even if your wine menu is neatly laid out with comprehensive but concise information, chances are it can still be confusing for your customers. In general, people don’t know that much about wine and they also don’t like reading so, how do you get them to make a purchase they’ll enjoy? The answer is knowledgeable staff.

It pays to give your service staff training about all aspects of your restaurant including your wine list. If your staff can give your patrons, well-educated recommendations when they place their drinks order, chances are they might even go for a more adventurous or expensive bottle. Some restaurants even do away with the menu entirely and have their bartenders or waitrons interview patrons about the kind of wines and flavours they have enjoyed before in order to make tailor-made suggestions, leaving every patron feeling special and particularly looked after.   

The Perfect Price Points

When it comes to pricing the general rule of thumb is a markup of 2 to 3 times the actual bottle cost. This means a R50 bottle of wine should go for about R100 to R150, which is the average price people expect to pay when dining out. However, what should you do with your more expensive offerings? Certainly, it would be quite difficult to sell a R150 bottle of wine for R450 even for patrons who are better off in the pocket. The answer is price margins.

If you are determined to sell more expensive options, you can play around with the price margins of your entire wine list. For instance, you can make your cheaper wines a little bit more expensive so that you can offer your more expensive wines at a slightly cheaper price point. This way your cheaper wines subsidise your more expensive options securing you a good profit on either option.

Playing around with price margins is a balancing act and you need to make sure that doesn’t seem obvious on your menu. Nothing will turn your customers more off than seeing a wine list where all the wines have clearly been marked up beyond the 2 to 3 times markup. You can get around this conundrum by offering a selection of wines that are not commonly found elsewhere so that your guests can compare your prices with your competitor, allowing you to get away with larger margin adjustments.

The Do’s And Don’ts Of Designing a Wine List

Once you have decided which wines you will be serving, take a strategic approach to listing them on your menu so that you can benefit from maximum profitability:

Do not organise wine by price. People too easily assume that price and quality go hand-in-hand when it’s not really the case when it comes to wine. Mixing them up will force your guests to go over the list in more detail to find what they are looking for instead of just opting for the cheapest or most expensive bottle.

Make your menu easy to read by keeping the list simple and providing important information like vintage, country of origin, body, and price per glass or bottle.

Arrange it in an order that makes logical sense such as dry to sweet, by geographical origin, or body of the wine.

Highlight specially selected mid- to high-priced wines on the menu to upsell or showcase.

Suggest food and wine pairings on menu items.

Keep your wines rotating seasonally to keep it from becoming too stale or boring. This can also help with stock keep as people are more likely to order white wines and rosés during the summer and red wines during winter.