May 2015 Coupon Code! All American Savings in Time for Memorial Day!Read More
5 Drinks of Summer When the weather starts to warm up, it’s hard to stop thinking about sandy beaches, sunshine, and of course, relaxing outside with an ice cold cocktail. Check out the recipes for the 5 drinks of summer that will satisfy your thirsty customers!Read More
The Resurgence of Hard Cider and Sour Beer Although hard cider and sour beer have been in existence for hundreds of years, they’re just now making their comebacks. They’re refreshing and delicious choices for those who want a different choice of beverage – be sure to get one on tap!Read More
Prepare for Warm Weather with Outdoor Cooking and Outdoor Bars Now that the warmer months are upon us, it’s the perfect time to open up outside seating at your bar or restaurant.Read More
Refrigerant Regulations In compliance with President Obama's Climate Action Plan, regulations are changing on the types of refrigerant you can use in your business.Read More
Branded Restaurant Merchandise Whether you own a large chain or a small mom-and-pop shop, selling custom-branded merchandise can be a great way to advertise your business and increase exposure!Read More
How to Host a Fundraiser Night With natural disasters and other outbreaks occurring worldwide, many local groups want to host a fundraiser night at a restaurant to raise money for a cause!Read More
When the weather starts to warm up, it’s hard to stop thinking about sandy beaches, sunshine, and of course, relaxing outside with an ice cold cocktail. So put your feet up and enjoy the beautiful weather with a drink that will make you feel like you’re on an extended vacation.
This is sunny Brazil’s national drink for a reason! Refreshing citrus makes the Caipirinha an ideal drink to sip on a hot evening.
Fruity apple and cool mint combine with vodka to make a drink with a freshly-picked taste.
Perfect for serving a crowd, the fruit, wine, and Grand Marnier mingle together to make this drink a summer favorite.
When combined with the classic flavor of gin, basil and lemon juice offer a summery perspective in this tasty drink.
This classic tiki drink gets a makeover with tequila, but still incorporates the tasty citrus flavors of the original.
Although hard cider and sour beer have been around since before Prohibition, they’re just now regaining popularity! Many millennials have been recently introduced to cider and sour beer, but for those who have been able to legally drink for more than five or so years, all we’ve really known is craft beer, wine, craft beer, liquor, and well, craft beer. But the times are changing, and so should you! Learn more about these alternatives to hoppy beers and why you should have one on tap.
Hard cider and beer have developed a love hate relationship. You see, hard cider used to be what beer is today. It has deep roots in American history, and it was actually the most popular beverage in Colonial times! It all began when apple seeds were originally brought over from England, and the first apple orchards were planted. Cheers, Johnny Appleseed.
However, the 1900s eventually came around, and so did German immigrants with a love for beer. America soon developed an obsession with breweries, and since the Midwest soil was barley-friendly, it was easy to produce. Twenty years later, cider making saw its demise with Prohibition, and unfortunately, it never really had a comeback… until now!
Thanks to the emergence of microbreweries in the 1990s (that’s the love part), cider has made its comeback, and is picking up momentum. In just the past few years, sales have increased, and in 2014 alone, they grew by 71%. Not only are ciders making their ways into bars and pubs across America, but cider bars are popping up along the West and East coasts.
Like hard cider, sour beer was in existence well before the popular craft beers we enjoy today. Sour beer is most likely one of the oldest styles of beer in the world, and it all started as a beer that brewers thought needed to be fixed. Before refrigeration technology and advances in the science of fermentation, naturally occurring bacteria and yeasts were present in beer, including Lactobacillus, which is known as the sour milk bacteria. These living organisms gave beer a higher acidity level than normal, resulting in a beverage with a sour or “funky” flavor that people weren’t particularly fond of.
In the nineteenth century, after modern advancements in fermentation and refrigeration, most sour beers disappeared for years. And, just like hard cider, they’ve slowly been making a comeback since Belgian sours made their appearance in the 1970s. Now, brewers work to craft the perfect sour beer; and, although the process is hard, the end result is one you shouldn’t miss out on!
It’s important to understand that hard cider and sour beer have been in existence well before many other alcoholic beverages we’ve grown to know and love. These drinks are refreshing, crisp, and unique, and if you own a bar or restaurant, it’s important to have at least one of these options on tap for those who, dare we say it – don’t like most beers!
Yes, the rumors are true. Regulations are changing on the types of refrigerant you can use in your business. Here's the quick lowdown on what's going on!
The U.S. Environmental Protection Agency (EPA), through the Significant New Alternatives Policy (SNAP) Program, is regulating class I and class II refrigerants in many industries including stationary refrigeration and air-conditioning units. They're also approving more refrigerant options that have low global warming potential (GWP) and changing regulations on the disposal of certain refrigerants. EPA's final rule is effective starting May 11, 2015.
This regulation is part of President Obama's Climate Action Plan that encourages a reduction in any substances that produce greenhouse gases. Through the SNAP Program, which is part of the Clean Air Act (CAA), the EPA continues to evaluate all chemicals and substances that may deplete the ozone. They determine which substances are safe or unsafe for use based on their potential to harm the atmosphere.
The EPA determined the current refrigerants being used are harmful to the environment and can damage the ozone. So, we need to limit how much we use them and eventually get rid of them entirely. The Stratospheric Ozone Protection section (Title VI), of the CAA explains class I and class II ozone-depleting substances as well as the EPA's course of action to phase them out of use.
Short answer: The EPA has started to phase-out class II refrigerants (HCFC substances) with the goal of making them illegal for use by 2030. Until that time, use of these substances is restricted, but there are still exceptions. For example, it's legal to use class II refrigerants that are recycled, and you can use them in refrigerators that are manufactured before January 1, 2020.
As of January 1, 2015, the EPA has started to phase-out class II refrigerants (HCFC substances) by making it unlawful to produce large quantities of them or introduce them into interstate commerce unless they meet certain criteria. Their goal is to make the production of class II substances illegal by 2030. They've already taken similar actions with class I refrigerants in the past. Title VI, Section 605 explains as follows:
42 U.S. Code § 7671d - Phase-out of production and consumption of class II substances
(a) Restriction of use of class II substances
Effective January 1, 2015, it shall be unlawful for any person to introduce into interstate commerce or use any class II substance unless such substance—
- (1) has been used, recovered, and recycled;
- (2) is used and entirely consumed (except for trace quantities) in the production of other chemicals;
- (3) is used as a refrigerant in appliances manufactured prior to January 1, 2020; or
- (4) is listed as acceptable for use as a fire suppression agent for nonresidential applications in accordance with section 7671k (c) of this title.
As used in this subsection, the term “refrigerant” means any class II substance used for heat transfer in a refrigerating system."
In addition, the EPA has approved several flammable refrigerants, under certain use conditions, that are acceptable substitutes for refrigerants with high GWP. The substitutes include: difluoromethane (also known as hydrofluorocarbon (HFC)-32), ethane, isobutane, propane, and the hydrocarbon blend R–441A. All of these substances, except for difluoromethane (HFC-32), are exempt from CAA Section 608's restrictions on ventilation, release, and disposal because the EPA doesn't find them to be a threat to environment at this time.
These changes apply to the following types of residential and light commercial air conditioning equipment:
These changes apply to the following types of refrigeration equipment:
Any food service business that uses these types of refrigeration and AC units is subject to the new regulations, but make sure you read the terms and conditions of using substitute refrigerants as they appear in the final rule.
Many refrigeration equipment and AC manufacturers have already switched to refrigerants that are HCFC-free, so you shouldn't have a problem complying with these regulations if you're planning to buy new equipment. It's not illegal to use a class II refrigerant in an appliance made before January 1, 2020, but if you have an older machine, you can still check out the list of approved refrigerant substitutions to find one that you can use with your current model. If you want to know more about your specific unit, talk to your manufacturer and ask what their company plans to change as a result of this ruling.
With natural disasters and outbreaks occurring worldwide, many non-profit groups organize events to help or donate! As a restaurant or bar owner, you may get requests from local groups who want to host a fundraiser night at your venue. If you’re on the fence about hosting these types of benefit nights at your establishment, or you simply don't know how to, then take note of some of the following, and see if it's a good idea!
First and foremost, hosting a fundraiser night is a great way for local businesses to enhance their image within the community. Most often, local PTA committees, schools, sports teams, and booster clubs will inquire about holding their event at your location, and by saying yes, you’ll show the locals that you are engaged with community interests. You can also use these fundraiser nights as a way to fill up your restaurant on a slow evening and to introduce new customers to your establishment who may not have come to your venue otherwise!
It’s very important to be upfront and clear with the leader of the group wanting to host their event at your venue. Be sure to decide in advance how much you can and are willing to donate. There are a few options you can consider.
When you host a fundraiser night at your event, you want to acknowledge the request of the group, but you also need to make sure you're not interrupting your establishment’s busiest night. Generally, restaurants allow these events to take place on one of their slower nights during the work week rather than a busy weekend. You also want to set a definite timeframe for sales to occur – usually, restaurant owners pick a four or five hour gap between 5 pm and 9 pm.
After you’ve finalized a date and time, and you’ve determined how much you’ll be donating from each sale, it’s important to consider some of these other small details:
Whether you’re helping a group raise money for cancer research, collecting funds to support the earthquake victims in Nepal, or you’re trying to help your town’s little league team pay for their trip to national’s, hosting a fundraising night at your restaurant or bar is one of the best ways to enhance your image in the community eye! Not only will you bring in new customers, but you can increase the number of loyal guests that will return for dinner any other night of the week.