June 2016 WebstaurantStore Coupon Code Update Savings on Mason jar mugs, sheet pans, ketchup packets and more!Read More
Everything You Need to Know About Sour Beer Learn everything you need to know about sour beer, including its history, brewing instructions, and food pairings!Read More
Making the Original Sazerac with the Horse Inn We met with Benjamin Hash, bar manager at the Horse Inn, to learn how to make a Sazerac. Read on to learn about the history of Louisiana’s official cocktail and to see a video of how to make it!Read More
What Restaurants Need to Know About New Refrigerant Regulations If your business uses a refrigerator or freezer, it’s important to be knowledgable of refrigerant rules and regulations. Check out this post for information and links to the latest information you need to know!Read More
4th of July Menu Ideas Since many people go on travel or gather with family and friends with the 4th of July, your restaurant or bar may not be as crowded. To help draw in customers, consider offering these patriotic menu ideas!Read More
In the Kitchen with Greg and Larry: Get to Know the Chefs at WebstaurantStore Check out our interviews with Chefs Larry Williams and Greg Lieberman, who both work hard to prepare delicious meals for nearly 250 employees at WebstaurantStore!Read More
How to Name Your Restaurant Naming your restaurant is one of the most important decisions when opening a business. Make the right choice with these 6 methods for picking a good name!Read More
One of the best things about shopping online is the availability of customer reviews. You can read about the pros and cons of a product before you make the final decision to purchase, which gives you a better idea of what you're actually paying for. At WebstaurantStore, we value feedback from our customers, which is why we will actually pay you to submit product reviews. Read on to learn more about this awesome incentive.
When you add a review, photo, or video to a product you’ve purchased, we add store credit to your account to be used for future orders. If you have experience with the product, why not use your experience to earn money? Check out the chart below to see how you can make up to $16.00 per product!
To start reviewing products, you have to register for an account. If you already have an account, simply log in. Next, find a product that you’ve purchased or used and click the box in the bottom right of your screen that looks like the image below. Now you can write your review and add a star rating based on your experience with the product.
You don’t have to write a novel to tell other customers about a product. Simply tell us what you think. What features do you like or dislike? How do you use the product in your establishment? How does the product look and feel? Write anything you think is relevant, and after your review is approved, you’ll get paid!
Here’s an example of an excellent review from Shela V. about her stainless steel sheet pan:
I love this pan! Nice and heavy (not too heavy), so much easier to clean than my aluminum ones, which look horrible after going through the dishwasher. Nice, even cooking surface. I wish I had more of these!
Not only do reviews help other customers make informed purchasing decisions, they also give you the opportunity to tell us how we're doing. So, if you've ordered from WebstaurantStore in the past or if you're planning to place your first order, don't forget to leave your feedback and get your store credit!
Should I buy local? Should I buy organic? What’s the difference between the two? Ever since 2010 when the National Restaurant Association listed local and organic on their “What’s Hot” food trends, it seems like these are questions a lot of people have been asking. While the two terms often get lumped together, there are differences between local and organic food.
Any food that has a USDA organic label, whether it’s produce, dairy, or meat, must be grown and processed according to federal guidelines. So, what exactly are these guidelines? While there are many, the main factors are soil quality, animal raising practices, pest and weed control, and the use of additives.
Fruits and vegetables can be classified as organic if they’re grown in soil that hasn’t had “applied substances”, like synthetic fertilizers and pesticides, for three years prior to harvest. But when it comes to meat and dairy products, the animals must be raised in “living conditions accommodating their natural behaviors”. This means that the animals weren’t confined to small areas and were able to freely move about. These animals also can’t be injected with antibiotics or hormones and can’t ingest food that isn’t 100% organic feed and forage. Use of genetically modified organisms (GMO’s) while organic food is being grown or handled is also prohibited.
What makes food “locally grown” is a little bit trickier to define than organic food since local food isn’t regulated. Even though the 2008 Farm Act states that in order for food to be labeled as “local” it must be transported less than 400 miles from its origin, a 2010 study done by the U.S. Department of Agriculture found that “there is no consensus on a definition in terms of the distance between production and consumption.” However, many restauranteurs have agreed that local is anything that is grown within a 150-mile radius. This means that the produce and meat you’re buying that’s labeled “local” could have actually been grown a few states away or even produced from a factory farm.
While food that is labeled organic is often going to be 47% more expensive than non-organic food, you and your guests can be comforted knowing that your food was raised humanely and without harmful chemical fertilizers and pesticides. However, a study did find that this doesn’t necessarily mean that organic food is more nutritious than its non-organic counterparts.
When it comes to “locally grown food”, it’s important to ask your suppliers about where the food comes from. If you see that produce is being labeled as “local” but find out that it really comes from a few states away, this most likely means that it features chemicals that help to preserve the lifespan of the product. While the Environmental Protection Agency (EPA) does have a set level for pesticide use, it’s still important that you properly clean your fruits and veggies in order to remove any harmful chemicals.
We all know that most food preparation involves heating the food, whether by roasting, baking, grilling, frying, or searing. We know that during the cooking process, red meat gets brown, liquids become solid, and flavors change. But have you ever wondered why that is? In order to help you better understand the cooking process, we’ve explained the basics of why food reacts the way it does when it’s heated up.
Plant- and animal-based foods are made up of long molocules called proteins. When they’re heated, the proteins break up and lose moisture. This makes them change from a liquid (or semi-liquid) to a solid in a process called coagulation in food.
Temperature this starts at: 140 degrees F
Examples: hard boiled or fried eggs
When starches are heated, they absorb liquids around them. This makes solid starchy foods softer. Starches can also be added to foods like soups and stews that are mostly liquid for thickening purposes. The whole process is known as gelatinization.
Temperature this starts at: 150 degrees F
Examples: pasta and rice getting larger and softer after boiling, flour thickening a soup
Heated sugar tends to turn brown and change flavor. This not only applies to the sugar we actively add to foods, like baked goods or desserts, but to the naturally-occurring sugars in foods, as well. This process, known as caramelization, is responsible for the majority of flavors we associate with cooking. Since this happens at a higher temperature than water boiling, it also explains why foods only brown if prepared with dry heat methods.
Temperature this starts at: 338 degrees F
Examples: brown top of a creme brulee, bread turning brown as it bakes
This is the process most people are probably familiar with from science class. When water is heated, the molecules move faster and faster until they turn into a gas (steam) and evaporate. Because water is in so many foods, this explains why foods get more dried out when they’re cooked.
Temperature this starts at: 212 degrees F
Examples: water boiling, spinach losing shape
Unlike water, fats won’t evaporate when heated, though they do melt. At room temperature they can be solid, liquid, or somewhere in between, but all of them become liquid when heat is applied to them. Because it takes much higher temperatures to burn foods that fit in this category, they’re often used as a medium to cook foods, rather than just as an ingredient.
Temperature this starts at: varies depending on fat
Examples: using butter or oil to pan-fry
As you can see, there are a lot of different scientific reactions that happen to your ingredients when you throw them on the stove or put them in the oven. One or more of these reactions can be happening at the same time in order to give you the results you want. So, the next time your food isn’t cooking perfectly, think about how you can adjust the amount heat you’re using to cook it with.
Just when it seems like all the candy from Christmas and Valentine’s Day are finally done tempting you, Easter pops up out of nowhere and creates an explosion of sugary sweets filling the shelves of supermarkets and bakeries. The most notable, and coveted, sweet treat for this holiday is the mouthwatering peanut butter egg. This delicious combination of creamy peanut butter covered in a delectable chocolate coating brings together everyone’s favorite pairing of salty and sweet.
While there are an abundance of ways to make this popular candy, we’ve provided you with an instructional video and directions showing you how to make the best peanut butter egg recipe, so you can impress your guests this Easter.
This recipe makes about 12-24 eggs, depending on the size of your mold.
Have you ever considered trademarking the name of your restaurant? A trademark essentially protects your name, logo, slogan, symbol, or design from being used by your competitors. Trademarking your restaurant also helps create a unique and recognizable brand, which will improve customer awareness and attract new patrons. Finally, trademarking protects your company's name from being infringed upon by other businesses, which is particularly important for restaurants looking to franchise or open additional locations.
When it comes to trademarking your restaurant name, understanding the difference between trademark and copyright is a great place to start.
Trademarks are intended to identify and distinguish a business or its services from other companies. There are two different kinds of trademarks: registered and common law. Registered trademarks are officially registered with the United States Patent and Trademark Office (USPTO) and denoted with the ® symbol. Common law trademarks are not officially registered and are only protected within your town or city. These trademarks are denoted by ™, which essentially promotes or brands your goods.
Copyrights are used to protect original creative work like books, films, TV shows, or artwork. Copyrights prohibit others from reproducing or copying your work without permission, but cannot protect the ideas within. Essentially, a copyright gives you the ability to control how your work is used, distributed, performed, and displayed. As such, copyrighting is not applicable to trademarking a restaurant name.
While trademarking a restaurant name might not be applicable to a small town diner or local ice cream shop, trademarking becomes very important when a business is considering expanding their brand to multiple locations or franchising. However, single location restaurants may also want to look into trademarking their name if they are located in a high-density area or are frequented by out-of-town guests. When applying for a trademark, your restaurant must first prove that it could be commercially viable in areas beyond its current location.
The process of trademarking your restaurant name is relatively simple.
First, you'll want to figure out whether your proposed name is already trademarked by another business. To do so, visit the USPTO's database of all registered and pending trademarks and do a quick search for your name.
Next, you'll need to file your application online via the Trademark Electronic Application System (TEAS) or call the USPTO and request a print copy. You will also need to submit an application fee, which usually ranges from $300-$900.
Finally, you'll play the waiting game for around six months. Then, there will be a 30 day period wherein other businesses can contest your ownership of the proposed name and request arbitration. If 30 days pass without a notice of opposition, your trademark will be issued.
At first glance, the process of trademarking a restaurant name may seem complicated and overwhelming. With a bit of background knowledge and a few pointers, however, any business owner will be able to easily trademark their name and begin building their brand. Trademarking your restaurant name will keep your competitors from using your business name or likeness, increase revenue, and allow you to make a name for your company.