How to Make 5 Different Mother's Day Mimosas

Mother's Day may be a month away, but it's never too early to begin thinking about how your customers will want to honor their mothers and grandmothers. Regardless of whether patrons choose to celebrate at brunch, lunch, dinner, or anywhere in between, a mimosa is always a delicious and refreshing drink choice. For 5 unique mimosa recipes to serve on Mother's Day (or any day), check out the video and directions below.

How to Make a Classic Mimosa

Classic Mimosa


  • 2 ounces orange juice
  • 1 bottle dry champagne
  • Splash of triple sec
  • Orange twist for garnish


  • Fill half of the champagne glass with orange juice.
  • Top off the glass with champagne.
  • Add 1 dash of triple sec.
  • Garnish with an orange twist.

**Serves 1

How to Make a Strawberry Pineapple Mimosa

mobile ordering


  • 1 1/2 cups orange juice
  • 1 1/2 cups pineapple juice
  • 1 bottle sparkling white wine
  • Strawberry for garnish


  • Add 1 1/2 cups of orange juice to a liquid measuring cup.
  • Add 1 1/2 cups of pineapple juice to same cup and stir.
  • Fill half of the glass with the juice mixture.
  • Top off the glass with champagne.
  • Garnish with a strawberry.

**Serves 8

How to Make a Blushing Mimosa

mobile ordering


  • 2 cups orange juice
  • 1 cup pineapple juice
  • 2 tbsp. grenadine
  • 1 bottle champagne or sparkling wine
  • Orange peel for garnish


  • Add 2 cups of orange juice to a liquid measuring cup.
  • Add 1 cup of pineapple juice to the same cup.
  • Add 2 tbsp. grenadine to the same cup and stir.
  • Fill half of the glass with this juice mixture.
  • Top off the glass with champagne.
  • Garnish with an orange peel.

**Serves 6

How to Make a Kir Royale

mobile ordering


  • 1 tsp. creme de cassis
  • Champagne


  • Add 1 tsp. of creme de cassis to glass.
  • Top off the glass with champagne.

**Serves 1

How to Make a Peach Bellini

mobile ordering


  • 1/2 cup sugar
  • 1/2 cup water
  • 1 16 oz. bag frozen peaches
  • 1/2 oz. lemon juice
  • 1 bottle Prosecco or other sparkling white wine


  • Add 16 oz. of frozen peaches to a blender.
  • Add 1/2 oz. of lemon juice to the blender with a lemon squeezer.
  • Add 1/2 cup of sugar to the blender.
  • Puree and use a strainer to remove chunks of peaches over a mixing bowl.
  • Fill half of the glass with puree.
  • Top off the glass with champagne.

**Serves 4

When planning your Mother's Day brunch or dinner menu, make sure to add a few different kinds of mimosas to your menu. These cocktails are delicious, refreshing, and sure to hit the spot on Mom's special day.

Posted in: Drink Recipes | By Nora Fulmer

5 Ways Your Restaurant Can Go Green for Earth Day

Since its inception in 1970, Earth Day has brought about a global environmental movement, raising public awareness on important issues including pollution, deforestation, and the growing need for clean energy. With April 22nd rapidly approaching, you may be wondering what you as a restaurant owner can do to help. With these five eco-friendly restaurant tips, you can get your restaurant in line with the green movement, feel better about your carbon footprint, and advertise to customers that your restaurant cares about the earth.


1. Try Composting

When organic waste rots in landfills, it produces methane gas, a contributor to ozone depletion and global warming. Composting allows organic waste to be safely turned into fertile soil that can be used for a variety of purposes, including landscaping, farming, and gardening. By composting your restaurant’s waste in-house or using an external service, you will save on trash pickups while simultaneously helping to save the ozone layer.

2. Streamline Kitchen Operations

There are a variety of ways to reduce waste in restaurant kitchens. Try giving your kitchen a waste audit and assessing your strengths and weaknesses. Get in touch with your suppliers and make sure that you’re getting the exact amount of fresh food that you need. If you notice that customers have trouble finishing a particular dish, try reducing the portion size.

Conserve Energy

3. Conserve Energy

Energy conservation can make a huge difference in both your environmental footprint and your cost of operations. Restaurant kitchens use large, energy-burning appliances all day long, and while some of that is unavoidable, there are plenty of ways to reduce the amount of wasted energy in your establishment. From broader measures like replacing your appliances with ENERGY STAR® certified products, to easy fixes like turning off lights when a room isn’t being used, these changes can make a big difference.

4. Use Eco-Friendly Disposables

In casual and take-out establishments, disposable paper, plastic, and foam products are used daily. To keep the environmental damage to a minimum without changing your entire business model, try using biodegradable paper products like these eco-friendly plastic cups, straws, and take-out containers. Unlike the changes you make in the kitchen, customers will come in contact with your environmental efforts firsthand, making this a great opportunity to market to your eco-conscious patrons.

Local Food

5. Add Some Local Flavor

By using local sources either seasonally or year round, you will help your community, the environment, and maybe even your wallet. If your food comes from your backyard, it takes less energy to get to you than if it comes from halfway across the country. Establish a relationship with farmers and suppliers in your area and see the difference you can make!

Earth Day isn’t about one person saving the world singlehandedly. It’s about global collaboration in an effort to keep the land we live on as clean and healthy as possible. As a restaurant owner, there are many opportunities to make a difference. Try implementing any number of these tips in honor of Earth Day. You'll be able to combine both the benefits of marketing yourself as an eco-friendly restaurant owner with the positive feeling of helping to preserve the planet we all share.

Posted in: Green Products | By Sabrina Bomberger

10 Foods to Cook Sous Vide Style

While sous vide may seem like a high tech method of cooking, it's actually an effortless way to prepare your sides and entrees. Simply put, sous vide cooking is placing food that’s been sealed in airtight containers or vacuum packaging bags in a warm, circulating water bath that heats up to, and remains at, a consistent temperature.

While this approach does involve owning some equipment that you may not already have in your kitchen, like a vacuum sealer and an immersion circulator, it’s benefits can outweigh the costs. The biggest benefit is that it is nearly impossible to overcook your food, so you can set it and forget it while you work on other items on your prep list.

Since sous vide allows no moisture to escape the food, it's primarily used to cook meats like chicken and steak. But what if you wanted to use sous vide to cook other kinds of food? Check out the list below for 10 foods that you may not have known you can cook sous vide.

1. Biscuits

Believe it or not, everyone’s favorite carb-filled breakfast item can be baked in a sous vide circulator. Preparing biscuits sous vide style also creates a moister product compared to traditional baking methods. While this innovative cooking approach usually utilizes plastic bags, this recipe uses canning jars.

2. French Fries

Everyone has their recipe for the "best" French fry, but if you enjoy making them with a crispy outside and a fluffy inside, then it’s time you tried to sous vide them. While this method does add an extra step before the frying process, it will help to prevent your potatoes from falling apart before you place them in your fryer.

3. Eggs

Do your guests prefer scrambled or poached eggs with their breakfast? Well, with sous vide it doesn’t matter because you can do both. This approach can also be used to create hard boiled eggs, which are perfect for delis that specialize in egg salads or restaurants that make leafy cobb salads. Best of all, since you don’t have to focus on your eggs after you’ve placed them in your circulator, you won’t have to spend time monitoring them.

4. Sausage

Sometimes sausage can get burnt on the outside and be undercooked on the inside. But when you prepare it sous vide style, you’ll be able to create a juicy piece of sausage that is both fully cooked and not burnt. Should you find that your guests miss the grill marks on this piece of meat, then you can always finish it on the grill or in a pan.

5. Corn

Since corn is normally boiled in water, this food may not be as big of a surprise. Unlike boiling or steaming, cooking corn sous vide doesn't place this veggie in direct contact with water, so its nutrients and delicious flavors are retained. This approach also allows you to pack multiple ears into just one vacuum packaging bag, making it easier to prepare more at one time.

6. Creme Brulee

In order to make creme brulee properly, you have to take it out of the oven at just the right moment. Since sous vide makes it nearly impossible to over or undercook, you can create the perfect creme brulee each time. You can still use souffle dishes for serving purposes, so your guests will never know that you didn’t cook it in the oven. To get the delicious burnt topping, you can either use a butane torch or a broiler.

7. Salmon

Whether you’ve over or undercooked it, salmon (like many of the foods on this list) can be a bit tricky to cook. But with a sous vide circulator, you will no longer have to stress. Not only does this approach provide you with a perfectly juicy and flaky piece of salmon, but it will turn out firmer and more pink than traditional cooking methods. Since the moisture is locked into the vacuum packaging bag, your salmon also won't lose any of its size.

8. Flavored Oils

Sous vide cooking isn’t just for food; you can use this innovative method for creating delicious, savory (or sweet) dressing or marinades for your signature entrees and sides. While some people will tell you that the biggest downfall of sous vide is that it can take longer to cook food, infused oils prove that wrong. As opposed to waiting a few days for all the flavors of your oil to infuse, this recipe only takes a couple of hours.

9. Yogurt

Looking to cut down on prep time? Since creating yogurt sous vide is faster than other options, it will give you plenty of time to handle other items on your to-do list. This approach is great for coffee shops and cafes that want to offer their own yogurt, as well as restaurants that specialize in making thick and savory yogurt-based sauces.

10. Carrots

Similar to corn, carrots are another vegetable that lose most of their flavor and nutrients when cooked directly in water. But, when you prepare them sous vide style, the carrot cells don’t break down, so all of their flavor stays in the carrot. To add a little extra flavor, try making these sous vide honey-glazed carrots.

While sous vide equipment can be expensive, it does allow you to just drop your food in a water bath and focus on other kitchen tasks. So, whether you're already a sous vide master or just ordered your first sous vide machine, this approach is to sure help you consistently create your delicious signature meals and sides.

Posted in: Restaurant Equipment | By Emily Hepner

10 Reasons to Use Cast Iron Cookware in Your Kitchen

First used in ancient China, cast iron cookware has been a staple in kitchens around the world for thousands of years. Despite the benefits of cast iron, some chefs still shy away due to the many myths surrounding it. So, we’re here to dispel those myths with the top 10 reasons why you should be cooking with cast iron as well as some tips to make sure you get the best results.

1. You'll Use Less Oil

When you season cast iron, the fat in the oil polymerizes, forming a hard, smooth non-stick surface for cooking. Because of this, you can use less oil when you cook with a well-seasoned cast iron pan. Not only does this allow you to make lower fat dishes, but it also means less oil is wasted, improving your restaurant’s bottom line.

2. It’s Hot!

Cast iron is one of the best materials for heat retention due to the density of the metal. While it is known for creating hot spots in the pan, you can avoid this for the most part by preheating it in the oven or on your range (if you rotate it to evenly distribute the heat). The high heat is perfect for foods like steak that need to be seared, and will create a beautiful browning effect.

3. Cast Iron Is Oven Safe

One great feature of cast iron cookware is that you can use it both on the stovetop and in the oven. This is perfect for when you need to keep a dish warm before it goes out to your customer, or for when you need to finish off a dish. It also saves your staff from having to wash more than one piece of cookware.

4. It's More Durable Than Non-Stick Cookware

Non-stick cookware has risen in popularity over the last few decades because of its ease-of-use, but the non-stick surface is very delicate, which can be a problem in a commercial kitchen. With a properly-seasoned cast iron piece, you can use metal utensils without fear of losing that seasoned coating. You also won’t have to worry about potentially dangerous chemicals leeching into your food when you cook with cast iron.

5. Cast Iron Gets Better with Time

Cast iron cookware is unique because it actually gets better the more you use it. The oil that you use to cook with acts to strengthen the pan’s seasoning, so the more you use your pan, the better the non-stick surface becomes.

6. It's Affordable

Because the process of creating cast iron cookware is relatively simple, it tends to be very affordable. Not to mention, it will virtually last forever, unlike non-stick pans that you might have to replace every few years.

7. It's Easy to Clean

Despite the fact that many people fear cleaning their cast iron cookware, it isn’t rocket science. How do you clean a cast iron skillet or pot? Simply scrub any dried on food with a firm brush, water, and kosher salt (if extra abrasion is needed). Next, dry with a paper towel and place it on the range at low heat to fully remove any traces of water. When your pan is completely dry, simply wipe it down with a paper towel soaked in your seasoning oil. Now your pan should be ready to go for next time!

8. Cast Iron Can Be Used with Any Heat Source

One of the great features of cast iron is the fact that you can use it with any heat source, including electric, gas, and even induction. You can also use cast iron on a glass top range, but be careful not to drag the cookware across the glass. This is also the perfect cookware for emergency situations because you can use it over an open flame without it warping.

9. Versatility

Cast iron cookware is often referred to as the workhorse of the kitchen, and this couldn’t be more true. With proper care and seasoning, you can deep fry, braise, roast, and bake in your cast iron cookware. Here are a few recipes to get you started.

10. Cast Iron Is Virtually Indestructible

There’s a reason you hear of people who are still using their great-grandmother’s cast iron skillet. Even if you don’t treat it well, you should never need to buy new cast iron cookware. If it rusts, cast iron can be restored to usable condition with a little elbow grease. Find out how to restore an old cast iron skillet here.

How to Maintain Cast Iron Cookware

While cast iron is very versatile, there are a few things that you shouldn’t do with your cast iron cookware if you want to keep it in great shape for years to come.

  • Don't cook acidic foods like tomatoes, vinegar, and wine in cast iron. They react with the metal and can give your dishes a metallic taste.
  • Avoid using a lot of soap with your skillet. Too much can damage the layer of seasoning you've built up.
  • Make sure that your cast iron cookware is completely dry when you’re finished using it, and never leave it to soak in the sink. Even a small amount of water left on your cookware will create rust spots.

Cast iron cookware can be intimidating to use, especially if it’s your first time. If you find that you still can’t get your cast iron skillet or dutch oven to cook the way you want it to, try troubleshooting. Finally, don’t be afraid to re-season often, especially with new equipment. Once you get the hang of using it, your cast iron cookware just might become a favorite in your kitchen.

If you're ready to start cooking but don't have any cast iron cookware yet, check out our selection below:

Posted in: Smallwares | By Sabrina Bomberger

April 2016 WebstaurantStore Coupon Code Update

Stock Up For Spring!

We know you are busy! With Spring Wedding Season coming up, decks opening, and Mother's day approaching, there is just so much to do in April for the food service operator! Below you'll find some items on special to help you get prepared for the warmer weather, but make sure you also sign up for our email flyers, so you can have specials conveniently delivered to your inbox!

Like us on Facebook!

By Steven Ziegler
Webstaurant TVProduct demonstrations, how-to's, & descriptions ArticlesIn-depth information and tips for running a successful restaurant Buying GuidesTools to help you find the perfect product for your business