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Culinary Terms Glossary

Culinary Terms Glossary

To fully appreciate and excel in the culinary world, it is essential to understand the vast array of culinary terms and techniques used in professional kitchens. Whether you are a seasoned chef, a culinary student, or a food enthusiast looking to expand your knowledge, having a comprehensive understanding of culinary terminology is crucial. From basic cooking methods to specialized techniques, this glossary will help you navigate the intricate world of culinary arts with confidence and precision. Use these links to expand your culinary vocabulary and learn new terms: A-D Culinary Terms E-I Culinary Terms J-Q Culinary Terms R-Z Culinary Terms A-D Culinary Terms A A la carte - A term commonly used in restaurants to describe a menu where each dish is priced separately. This allows customers to order individual items rather than choosing a set meal. A la mode - A French term that means "in the fashion" or "according to the current style." In culinary terms, a dish served a la mode typically refers to a dessert topped with a scoop of ice cream. This combination of warm dessert and ice cream creates a delightful contrast in temperature and texture, making it a popular choice for indulgent treats. Al dente - An Italian term that translates to "to the tooth," referring to the ideal texture of pasta when it is cooked to be firm but not overdone. Pasta cooked al dente should have a slight resistance when bitten into, offering a satisfying chewiness. B Back of House - A term referring to the area in a commercial kitchen where food preparation and cooking take place. The back of house is the heart of any foodservice operation, where chefs and kitchen staff work diligently to create delicious dishes for customers. Bake - A cooking method that uses dry heat, typically in an oven, to cook food items such as bread, pastries, and casseroles. Baste - The process of moistening food while it is cooking to add flavor, preventing drying out, and enhancing tenderness. This technique involves using a liquid, such as melted butter or pan juices, to continually coat the food during the cooking process. Beat - To vigorously mix ingredients together using a whisk, mixer, or other utensil to incorporate air and create a smooth, uniform texture. This technique is commonly used when making batters, sauces, and desserts in commercial kitchens. Boil - A cooking method that involves heating a liquid to its boiling point, where bubbles form and rise to the surface. This technique is used to cook food quickly, soften ingredients, and infuse flavors in soups, sauces, and pasta dishes in commercial kitchens. Brine - The process of soaking food in a solution of salt and water to enhance flavor, tenderness, and moisture retention. This technique is commonly used for meats, poultry, and seafood in commercial kitchens to create juicy and flavorful dishes. Broil - A cooking method that uses direct heat from above to cook food quickly at high temperatures. This technique is ideal for cooking meats, seafood, and vegetables in commercial kitchens, creating a caramelized exterior and juicy interior. C Caramelize - A cooking technique where sugar is heated until it melts and turns into a golden-brown liquid. Can also refer to the browning of food, adding a rich flavor and color to dishes such as onions, fruits, and meats. Chafing Dish - A chafing dish is a type of serving dish that uses indirect heat to keep food warm during service. They are commonly used for buffet-style events and are available in various sizes and styles. Charcuterie - Selection of cured meats, preserved meats, and pates that are typically served on a board with accompaniments like cheeses, fruits, and nuts. Chop - Technique used to cut food into small, irregular pieces. This method is commonly used for vegetables, herbs, and nuts and is the first step in many recipes. Comp - Term used in the restaurant industry to refer to providing a complimentary meal to a guest. Core - To remove the central, often inedible, part of the produce. This process is commonly done to apples, pears, and tomatoes. Cube -To cut food into small, uniform cubes. This method is often used for ingredients like vegetables, meat, and cheese to ensure even cooking and presentation. D Dash - A small amount of an ingredient, usually around a teaspoon, that is added for flavor enhancement. It is a measurement that is less precise than a pinch but still imparts a noticeable taste to a dish. Drizzle - Culinary technique that involves pouring a thin stream of liquid over food in a controlled manner. This is typically done to add flavor, moisture, or visual appeal to a dish. Dutch Oven - A heavy-duty cooking pot with thick walls and a tight-fitting lid, usually made of cast iron or enameled cast iron. This versatile cookware is ideal for braising, stewing, roasting, and baking, making it a staple in many commercial kitchens. Back to Top E-I Culinary Terms E Emulsify - Combining two or more liquids that typically do not mix well together. This technique creates a stable mixture by dispersing one liquid into another with the help of an emulsifier, such as egg yolks or mustard. Entree - This course is typically served after the appetizer or starter and before the dessert. It is often the focal point of the meal and can feature a variety of proteins, such as meat, poultry, fish, or vegetarian options. F Filet - A piece of meat or fish that has been deboned and often cut into a boneless, flat shape. A common technique used to prepare proteins for cooking by removing bones and skin. Fold - Technique used in cooking and baking to gently combine ingredients without deflating or overmixing them. This method is often used when incorporating whipped egg whites or delicate ingredients to make dishes like souffles, mousse, and chiffon cakes. Fondant - A type of icing or frosting commonly used in cake decorating. It is made from sugar, water, and gelatin and has a smooth, pliable texture that can be rolled out and draped over cakes to create a flawless finish. Front of House - The area where guests are served and interact with staff. This includes the dining room, bar, reception area, and any other spaces where customers receive service. G Glaze - A liquid mixture applied to food to add flavor, moisture, and a glossy finish. Glazes are often made from ingredients like sugar, honey, vinegar, or fruit juices. Grate - To shred into small pieces using a grater, a kitchen tool with sharp-edged holes. Grated ingredients like cheese, vegetables, and citrus zest are commonly used in various dishes to add texture and flavor. Grease - Fats or oils used for cooking or lubricating cooking surfaces. Grease is often used to prevent food from sticking to pans or grills and to add flavor and moisture to dishes. Griddle - A flat cooking surface typically made of metal or stone that is heated from below. Griddles are versatile tools in commercial kitchens and are used to cook foods like pancakes, eggs, burgers, and sandwiches. Grill - A cooking surface with metal bars or ridges where food is placed directly over heat. Grilling imparts a distinct charred flavor to food and is commonly used for cooking meats, vegetables, and seafood. H Hors D'oeuvre - Small, bite-sized food items served before a meal to stimulate the appetite. These appetizers can be hot or cold and are often served on platters or passed around at events. Hygiene - The practices and protocols followed to ensure the cleanliness and safety of food preparation areas, equipment, and personnel. Maintaining high standards of hygiene is crucial to prevent foodborne illnesses and ensure the quality of food products. I In the Weeds - Kitchen slang term used to describe a situation where a chef or kitchen staff member is overwhelmed with a high volume of orders or tasks, leading to a state of being behind schedule or feeling stressed. Induction - A cooking method that uses electromagnetic energy to heat cookware directly, rather than relying on a traditional gas flame or electric heating element. This technology allows for precise control over temperature and is known for its efficiency and speed in commercial kitchens. Infusion - A culinary technique that involves steeping ingredients such as herbs, spices, fruits, or vegetables in a liquid (such as water, oil, or alcohol) to extract their flavors. This process allows the liquid to take on the essence of the infused ingredients, adding depth and complexity to dishes or beverages. Back to Top J-Q Culinary Terms J Jambalaya - A traditional Creole and Cajun dish from Louisiana that typically consists of a mixture of rice, meat, and vegetables. Julienne - A culinary term that refers to cutting fruits, vegetables, or meats into long, thin strips. This knife-cutting technique is commonly used in food preparation to create uniform pieces for cooking or garnishing dishes. K Knead - A fundamental technique in baking that refers to the process of working dough with the hands to develop gluten. This action helps create structure and elasticity in the dough, resulting in a lighter and more uniform texture in the final baked product. Kosher - Food products that adhere to Jewish dietary laws. These laws dictate what foods can and cannot be consumed and how they must be prepared. Foods that are labeled as kosher have been prepared in accordance with these guidelines and have been certified by a kosher certification agency. L Lard - A type of fat that is rendered from pig fat. Lard has a high smoke point, making it ideal for frying and sauteing. Leaven - A substance that causes dough to rise and become light and airy. Common leavening agents include yeast, baking powder, and baking soda Legume - A type of plant in the pea family that includes beans, lentils, and peas. Legumes are commonly used in soups, stews, salads, and side dishes. M Marinate - To soak food in a seasoned liquid mixture to enhance its flavor or tenderize it. Marinating is a common technique used in commercial kitchens to infuse proteins such as meat, poultry, or seafood with additional taste. Mignonette - A classic French sauce that is commonly served with oysters. This tangy and flavorful sauce is typically made with a combination of minced shallots, cracked black pepper, and vinegar, often using red wine vinegar or champagne vinegar for a unique taste. Mother Sauce - Mother sauces are the foundation of classical French cuisine, serving as the base for a variety of derivative sauces. There are five primary mother sauces: Bechamel, Veloute, Espagnole, Tomato, and Hollandaise. N Nigiri - A classic Japanese dish similar to sashimi that consists of a small ball of vinegared sushi rice topped with a slice of raw fish or seafood. The word "nigiri" translates to "two fingers" in Japanese, referring to the way the rice is shaped by hand. O Orzo - A small, rice-shaped pasta that is commonly used in a variety of culinary dishes. Despite its appearance, orzo is made from wheat flour, making it a type of pasta rather than a grain. P Parboil - Cooking technique where food items are partially cooked in boiling water or broth. This process helps reduce cooking time for items like potatoes or vegetables that normally have to be cooked for a long time. Pasteurization - Heat treatment process that eliminates harmful bacteria from food and beverages, ensuring safety and extending shelf life. Commonly used for dairy products and juices, pasteurization helps maintain product quality and freshness. Pate - Smooth and creamy mixture of seasoned ground meat, poultry, or seafood. This versatile dish can be served as a spread, appetizer, or filling for pastries, adding a rich and savory flavor to various dishes. Peel - The process of removing the outer skin or rind from fruits and vegetables before cooking or consuming them. This step helps improve the appearance, texture, and flavor of the produce, making it more appealing and easier to eat. Pipe - Technique used in pastry and cake decorating where a mixture like frosting or dough is placed in a piping bag and squeezed through a nozzle to create decorative designs. This method allows for precise and intricate decorations on baked goods. Poach - Gently cooking food in a simmering liquid such as water, broth, or wine. This method is commonly used for delicate foods like eggs, fish, or fruits, resulting in a tender and flavorful end product. Puree - Blending or processing cooked or raw foods into a smooth and uniform consistency. This technique is commonly used for soups, sauces, baby food, and desserts, creating silky textures and concentrated flavors. Q Quick-Service Restaurant (QSR) - Also known as fast-food restaurants, quick-service restaurants are a type of restaurant that offer expedited and convenient food options to customers. These restaurants typically have a limited menu, focus on speed of service, and often feature self-service options for ordering and payment. Back to Top R-Z Culinary Terms R Roast - A dry-heat cooking method that involves cooking food in an oven or over an open flame. This technique is commonly used for meats, poultry, vegetables, and even nuts to enhance their flavors through caramelization and Maillard reactions. Roux - Thickening agent for sauces, soups, and stews. It is a mixture of equal parts flour and fat, traditionally butter, cooked together to form a smooth paste. S Saute - Cooking method that involves quickly cooking food in a small amount of oil or fat over high heat. This technique is commonly used to cook vegetables, meats, and seafood, resulting in a caramelized exterior and a tender interior. Scald - Process of heating a liquid, such as milk or cream, to just below the boiling point. This technique is used to kill bacteria, dissolve ingredients, or prepare liquids for further cooking or baking. Score -The practice of making shallow cuts or slashes on the surface of food, such as meat or bread, before cooking. This technique helps the food cook evenly, allows marinades to penetrate, and creates a decorative presentation. Sear - Cooking technique that involves quickly cooking meat or seafood over high heat to caramelize the surface and lock in juices. This method is often used to add flavor and create a crispy exterior on proteins. Shred - Act of cutting food into long, thin strips or pieces. This technique is commonly used with vegetables, cheeses, and proteins to create texture, enhance presentation, and facilitate even cooking. Steep - The process of soaking an ingredient, such as tea leaves or herbs, in a liquid to extract flavor. This technique is often used in preparing beverages like tea or infusing flavors into broths and sauces. Sweat - Gently cooking vegetables in a covered pan with a small amount of fat over low heat. This process helps release the natural juices of the vegetables, resulting in a soft and translucent texture. T Temper - The process of slowly raising the temperature of one ingredient by incorporating small amounts of a hot liquid or mixture. This technique is commonly used in recipes that involve adding hot liquids. Toast - Process of browning or crisping food items using dry heat. Toasting can enhance the flavor and texture of various ingredients, such as nuts, bread, spices, or grains. Truss - To secure poultry or other meats with butcher's twine or skewers before cooking. Trussing helps the meat maintain its shape during the cooking process, ensuring even cooking and a more appealing presentation. U Umami - One of the five basic tastes alongside sweet, sour, bitter, and salty. Foods rich in umami flavor often have a savory or meaty taste that enhances the overall complexity of a dish. Unleavened - Bread or dough that does not contain a leavening agent, such as yeast or baking powder. Unleavened bread is commonly used in various culinary applications, including certain types of flatbreads, crackers, and tortillas. V Vinaigrette - A classic dressing made by emulsifying oil and vinegar along with other seasonings such as mustard, herbs, and salt. This versatile dressing is commonly used to enhance the flavor of salads, vegetables, and even meats. W Whip - To beat a mixture vigorously to incorporate air and create a light, fluffy texture. This technique is commonly used in baking and pastry-making to add volume and structure to ingredients such as cream, eggs, or butter. Whisk - A whisk is a kitchen tool commonly used in commercial kitchens for tasks such as beating eggs, whipping cream, or mixing sauces. Y Yeast - A living microorganism that plays a vital role in fermentation, where it converts sugars into alcohol and carbon dioxide. In baking, yeast is commonly used to leaven bread, giving the food an airy texture. Z Zest - The outer, colored part of citrus fruit peel, typically obtained by using a zester or grater. Zest is commonly used to enhance the flavor of various recipes, from desserts like lemon meringue pie to savory dishes like lemon chicken. Also refers to the act of lightly grating the peel of a fruit. Back to Top Understanding culinary terms is essential for anyone working in the foodservice industry. Whether you are a chef, server, or manager, having a strong grasp of these terms can enhance communication, efficiency, and overall performance in a commercial kitchen. By familiarizing yourself with the terminology used in the culinary world, you can streamline operations, improve collaboration among team members, and elevate the quality of your dishes.
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How to Cut Green Onions

From soups and salads to stir-fries and garnishes, green onions add a fresh and vibrant flavor to many recipes. While cutting green onions may seem like a simple task, there are several factors that you should take into account to ensure that you achieve the desired results. We'll walk you through the proper way to cut green onions below. What Are Green Onions? Green onions, also known as scallions, are young onions harvested before they fully mature. As a result, they have an underdeveloped bulb and long, green leaves. One of the defining characteristics of green onions is their mild flavor compared to other types of onions. Their taste is less pungent and sharp, and they can be used for a wide range of culinary applications. Green onions enhance the visual appeal of your signature dishes and can be sauteed, grilled, and roasted. It's important to note that they are a relatively inexpensive ingredient, making them accessible to commercial kitchens with different budgets. What Part of the Green Onion Do You Use? Although every part of a green onion is edible, most recipes call for the white and pale green portion. The dark green portion is usually reserved for garnishing purposes. It's worth noting that most grocery stores sell green onions without the bulb attached. How to Cut a Green Onion The way you cut green onions can impact the texture and flavor of your final dish, so you should always read your recipe before cutting. Follow these steps to cut green onions the right way and get the best results: Clean the onions: Begin by cleaning your green onions. Rinse them thoroughly under cold water and pat them dry with a paper towel before proceeding. Trim the onions: Remove the root ends of the green onions, as they can be stringy and tough to chew. Next, trim the tips of the green leaves to make sure your onions are uniform. Be sure to remove any layers that seem unsightly or wilted. Cut the onions: The types of cuts you make will vary depending on the recipes you are preparing. Some recipes may call for the onions finely chopped, which you can achieve by holding them together with one hand while using the other hand to make even, small cuts. Other recipes call for diagonal cuts, which you can perform by positioning the knife at a 45-degree angle. Some recipes may also call for thick slices, which require you to hold the trimmed onions together and make perpendicular cuts. How to Store Green Onions When it comes to storing green onions, there are two main methods to keep them ready for use: in the refrigerator and the freezer. Each method has its own steps and considerations, and you should use the method that best fits your culinary needs. Storing green onions in the refrigerator: When stored properly in the refrigerator, green onions can last up to 5 days. Cut them in advance and place them in an airtight container to maintain freshness and prevent the onions from wilting quickly. For the best results, separate the whites and greens of the green onions before storing them. Storing green onions in the freezer: Green onions can last up to 4 months in the freezer. Before freezing, wash the green onions thoroughly and allow them to completely dry to prevent them from becoming mushy or developing freezer burn. Once dry, you can freeze them whole or chop them into smaller pieces depending on preference. Place them in an airtight container to prevent freezer burn and unwanted odors from seeping in. How to Keep Green Onions Fresh There are several methods you can use to keep green onions fresh. Not only does this ensure a better product, but it also allows you to reduce food costs. Use the tips outlined below to ensure proper storage conditions and reduce the risk of damage or spoilage. Transport with care: Green onions can easily be damaged if not handled gently. Avoid placing heavy items on top of the green onions or overcrowding them during transportation. Keep the roots intact: It's crucial to keep roots intact until you are ready to use them. The root is essential for drawing moisture and nutrients into the plant, which helps to keep the leaves crisp and vibrant. It's also important to trim any brown or wilted leaves before storage. Maintain moisture: To keep the leaves from drying out, place the green onions in a container with a damp paper towel or wrap them loosely in a damp cloth. Doing so retains moisture and keeps the leaves firm and fresh during storage. Keep bulbs damp: In addition to keeping the leaves hydrated, ensure that the bulbs remain damp. If the bulbs dry out, your onions may lose flavor and texture. Green Onion Substitute If your recipe calls for green onions but you don't have any on hand, there are a few substitutes you can use. These substitutes will vary in flavor and texture but can be used in a pinch if needed. Keep in mind that the substitution ratios may vary depending on the recipe and personal preference. It's always a good idea to taste as you go and adjust the amount of substitute accordingly. Chives: Chives are smaller and more delicate than green onions. They have a mild onion flavor and can be used as a garnish. Shallots: Shallots are the most comparable in terms of flavor to green onions. They have a similar mild taste and are uniform in texture and color. Leeks: The white and pale green areas of leeks have a mild onion flavor that can mimic the taste of green onions when cooked. Because of their distinct flavor and versatility, green onions are a popular ingredient in many cuisines. By following the information outlined above, you can prepare green onions the right way and ensure they stay fresh and flavorful.

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Nigiri vs Sashimi

When it comes to Japanese cuisine, sushi is often the first thing that comes to mind. Within the world of sushi, various types offer unique flavors and experiences. Two popular options are nigiri and sashimi. They usually appear together on sushi menus, but what are the differences? While both invol

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How Many Glasses Are in a Bottle of Wine?

When you’re pouring wine for your guests or performing a formal wine service, you should be familiar with how many glasses of wine you get out of one bottle. This way, you’ll always provide the right-sized pour for each person and be able to offer suggestions on how many bottles are needed per table

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Calculating and Reducing Restaurant Labor Costs

Opening a restaurant can be an exciting prospect and also a challenging financial endeavor. In a time when supply chain shortages are prevalent and employee turnover rates are high, you'll need to be able to calculate your restaurant's labor costs and adjust your budget accordingly to remain cost-effective. We'll walk you through the different ways of calculating labor costs and provide methods of reducing those costs to help you make the most of your finances. What Are Labor Costs? In a restaurant, labor cost is the total amount of money that is devoted toward paying employees. This is not limited to salaries but also includes taxes and benefits. Average restaurant labor costs are historically high. You’ll need to gather the following numbers to calculate your labor costs: Salary and Hourly Wages Overtime Amount Employee Benefits Amount Given in Bonuses Payroll Taxes Time Off (Vacation and Sick Days) How to Calculate Labor Cost In Your Restaurant To calculate restaurant labor costs, you’ll need to add together all of the funds that go into the wages and benefits of your employees. It can feel overwhelming at first when managing the number, but you can track your labor cost on a quarterly, monthly, or weekly basis to make it more digestible. Follow the steps below to learn how to determine labor costs for your business: Split out your employees with the same pay rates into a spreadsheet. Write down names, pay rates, and number of hours worked in one month. Be sure to include the amount paid toward overtime, bonuses, and payroll taxes as well. Multiply their hourly rate by the hours worked to find each employee’s labor cost. For salaried workers, divide their yearly salary by 12 to find their labor cost per month. Add all of those numbers together to find your total labor costs for one month. To determine labor costs for the year, add each month's labor costs together. How to Calculate Labor Cost Percentage Once you have added up your labor costs, you can use that number to determine your restaurant’s labor cost percentage out of your total revenue. Calculate your restaurant's annual revenue by adding up your total sales before taxes for the year. Take the total labor cost and divide it by your total revenue. Multiply your answer by 100 to figure out your restaurant's labor cost percentage. Labor Cost Percentage = Total Labor Costs / Total Revenue (Pre-tax) x 100 Average Labor Cost for Restaurant The average labor cost percentage for restaurants is between 25% - 35%, with quick service businesses usually seeing around 25% and fine dining establishments seeing closer to 35%. Restaurants should be aiming for a labor cost under 30%. Slow business seasons, employee turnover, and in-house food production elements, like elaborate food plating which involve more service time, can contribute to higher percentages. How to Reduce Labor Costs in a Restaurant Employee labor costs can be one of your biggest expenses as a restaurant owner. Luckily there are ways to mitigate this price tag. Try these techniques to reduce labor costs: 1. Optimize Your Restaurant Scheduling Make the most of the staffing force you have by optimizing your restaurant work schedule. Schedule veterans and rookies together so newer staff members can learn on shift and not be overwhelmed. On your slowest business days, create a lighter schedule to prevent overstaffing. Implement split shifts so employee shifts are in two parts and breaks fall during lulls in service. Avoid overtime as much as possible. Overtime pay is usually time and a half, so you’ll want to manage work schedules to prevent employees from needing to stay longer than necessary. Use scheduling software that collects data to generate predictions for an optimized schedule based on peek traffic times. Offer attendance bonuses to reduce absences and encourage staff to arrive promptly for their shifts. 2. Train Your Restaurant Staff A major part of keeping your labor costs down is training your staff to do their jobs well to make the most of their time on the clock. Thoroughly and regularly train staff. This may involve retraining staff to sharpen skills and remind everyone of proper procedures. Create an employee handbook detailing expectations and responsibilities that your staff can refer back to. Cross-train staff on other positions, like training servers to be hosts/hostesses or food runners, so they can fill in if necessary. This adds flexibility to your scheduling and reduces hiccups in service if someone needs to call out. Train servers on sidework tasks. Create a clear rotation and schedule for when these tasks should be performed. Be sure to keep tip regulations in mind when creating these expectations. Prioritize a positive work culture to improve employee retention rates. Labor costs increase every time you need to train a new staff member. Make an effort to keep your best employees. 3. Invest in Restaurant Technology Technology has become an essential tool in the foodservice industry and can help you lower your labor costs. Invest in a POS system that can integrate with your scheduling tool to track trends and manage shifts accordingly. Offer mobile ordering options like kiosks at your front counter, booths, and tables to free up server time and reduce order errors. Provide your servers with handheld mobile tablets to enter order and process payment to save them the time of having to walk to and from a POS station. Upgrade to smart kitchen equipment to reduce effort and errors in the kitchen while improving consistency between orders. Utilize third-party food delivery apps like UberEats, Grubhub, and Postmates to free up your staff to perform essential tasks in your kitchen. Many of these apps also offer data software to help you track trends and adjust your menu and shift schedules accordingly. Choosing how and where to make cuts that help reduce your labor costs can be a difficult decision for restaurant owners, but there are ways to lower your costs without firing employees. By training your staff, optimizing schedules, and integrating technology in your restaurant, you can cut costs in the long run and increase revenue.

Coffee Shop Tips View More

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Types of Coffee Drinks

If you have ever been to a cafe or coffee shop, you know the drink menu is often overwhelming. As a coffee shop owner, there are so many types of coffee drinks you can offer your customers that it's difficult to understand the difference between them. We explored the most popular coffee drinks and their recipes so you can get familiar with them and keep up with current coffee trends. Click the following link to check out our printable coffee drinks chart. Use these links to jump ahead and find out how your favorite coffee drink is made. Espresso Double Espresso Red Eye Black Eye Americano Long Black Macchiato Long Macchiato Cortado Breve Cappuccino Flat White Cafe Latte Mocha Vienna Affogato Cafe au Lait Iced Coffee Brewing Styles Compared Not all coffee is brewed in the same way. Different brewing styles can cause changes in the flavor and strength of the drink. Here are just a few brewing styles that you may incorporate in your shop: Drip Brew Ground coffee is added to a brew basket and placed in an automatic coffee machine for this brewing style. Gravity is used to pass water through the grounds, resulting in a traditional cup of coffee. Pour Over This brewing style is achieved by pouring boiling water slowly through coffee grounds as they sit in a filter basket. The coffee then drips into a single cup, resulting in a potent brew. Cold Brew For cold brew, coarsely ground coffee is placed in room temperature water and allowed to steep for an extended period of time. This results in a less bitter, highly caffeinated brew. Espresso To achieve an espresso brew, you'll need an espresso or cappuccino machine. These machines pass pressurized hot water through a filter containing dark roasted finely ground coffee beans. The force of the water produces a highly concentrated coffee shot. This is the method most commonly used for the base of coffee drinks. Ristretto Brewed in a similar method to the espresso, pressurized water is passed through the coffee grounds. However, you would use half the amount of water. The shorter brewing cycle creates a more concentrated and darker shot of espresso. Shop All Coffee Supplies 6 Classic Coffee Drinks VideoLearn how to make 6 of the most common types of coffee drinks with our video: Different Coffee Drinks Most types of coffee drinks comprise three common ingredients: espresso, steamed milk, and foam. Additional toppings can be added to each coffee type based on your customers’ unique preferences. The following are just some of the coffee drink definitions and possible cup pairings you may consider adding to your coffee shop menu. It’s important to note that drink ratios may vary from coffee shop to coffee shop. Espresso The espresso, also known as a short black, is approximately 1 oz. of highly concentrated coffee. Although simple in appearance, it can be difficult to master. Ratio: 1 shot of espresso Cup: 2-4 oz. Espresso Cup Double Espresso A double espresso may also be listed as doppio, which is the Italian word for double. This drink is highly concentrated and strong. Ratio: 2 shots of espresso Cup: 3-4 oz. Demitasse Cup Red Eye The red eye's purpose is to add a boost of caffeine to your standard cup of coffee. Ratio: 1 shot of espresso + 6 oz. of drip-brewed coffee Cup: 8 oz. Coffee Mug Black Eye The black eye is just the doubled version of the red eye and is very high in caffeine. Ratio: 2 shots of espresso + 6 oz. of drip-brewed coffee Cup: 8-10 oz. Coffee Mug Americano Americanos are popular breakfast drinks and thought to have originated during World War II. Soldiers would add water to their coffee to extend their rations farther. The water dilutes the espresso while still maintaining a high level of caffeine. Ratio: 1 shot of espresso + 3 oz. of hot water Cup: 5-6 oz. Glass Coffee Mug Long Black The long black is a similar coffee drink to the americano, but it originated in New Zealand and Australia. It generally has more crema than an americano. Ratio: 2 shots of espresso + 3 oz. of hot water Cup: 6-8 oz. Glass Coffee Mug Back to Top Macchiato The word macchiato means mark or stain. This is in reference to the mark that steamed milk leaves on the surface of the espresso as it is dashed into the drink. Flavoring syrups are often added to the drink according to customer preference. Ratio: 1 shot of espresso + 1 to 2 teaspoons of steamed milk Cup: 3 oz. Glass Espresso Cup Long Macchiato Often confused with a standard macchiato, the long macchiato is a taller version and will usually be identifiable by its distinct layers of coffee and steamed milk. Ratio: 2 shots of espresso + 2 to 4 teaspoons of steamed milk Cup: 5 oz. Rocks Glass Cortado The cortado takes the macchiato one step further by evenly balancing the espresso with warm milk in order to reduce the acidity. Ratio: 1 shot of espresso + 1 oz. of warm milk + 1 cm of foam Cup: 5 oz. Rocks Glass Breve The breve provides a decadent twist on the average espresso, adding steamed half-and-half to create a rich and creamy texture. Ratio: 1 shot of espresso + 3 oz. of steamed half-and-half + 1 cm of foam Cup: 5-7 oz. Low Cup Cappuccino This creamy coffee drink is usually consumed at breakfast time in Italy and is loved in the United States as well. It is usually associated with indulgence and comfort because of its thick foam layer and additional flavorings that can be added to it. Ratio: 1-2 shots of espresso + 2 oz. of steamed milk + 2 oz. of foamed milk + sprinkling of chocolate powder (optional) Cup: 6-8 oz. Cappuccino Mug Flat White A flat white also originates from New Zealand and Australia and is very similar to a cappuccino but lacks the foam layer and chocolate powder. To keep the drink creamy rather than frothy, steamed milk from the bottom of the jug is used instead of from the top. Ratio: 1 shot of espresso + 4 oz. of steamed milk Cup: 6 oz. Glass Tumbler Back to Top Cafe Latte Cafe lattes are considered an introductory coffee drink since the acidity and bitterness of coffee are cut by the amount of milk in the beverage. Flavoring syrups are often added to the latte for those who enjoy sweeter drinks. Ratio: 1 shot of espresso + 8-10 oz. of steamed milk + 1 cm of foam Cup: 6-9 oz. Coffee Mug Mocha The mocha is considered a coffee and hot chocolate hybrid. The chocolate powder or syrup gives it a rich and creamy flavor and cuts the acidity of the espresso. Ratio: 1 shot of espresso + 1-2 oz. of chocolate syrup/powder + 1-3 oz. of steamed milk + 2-3 cm of foam or whipped cream Cup: 6-8 oz. Irish Coffee Mug Vienna There are a few variations on the Vienna, but one of the most common is made with two ingredients: espresso and whipped cream. The whipped cream takes the place of milk and sugar to provide a creamy texture. Ratio: 1-2 shots of espresso + 2 oz. of whipped cream Cup: 4-5 oz. Espresso Mug Affogato Affogatos are more for a dessert coffee than a drink you would find at a cafe, but they can add a fun twist to your coffee menu. They are made by pouring a shot of espresso over a scoop of vanilla ice cream to create a sweet after-meal treat. Ratio: 1-2 shots of espresso + 1 scoop of vanilla ice cream Cup: 5-7 oz. Dessert Dish Cafe au Lait The cafe au lait is typically made with French press coffee instead of an espresso shot to bring out the different flavors in the coffee. It is then paired with scalded milk instead of steamed milk and poured at a 50/50 ratio. Ratio: 5 oz. French press coffee + 5 oz. scalded milk Cup: 12 oz. Coffee Mug Iced Coffee Iced coffees become very popular in the summertime in the United States. The recipes do have some variance, with some locations choosing to interchange milk with water in the recipe. Often, different flavoring syrups will be added per the preference of the customer. You can even top it off with some cold foam. Ratio: 2 oz. drip coffee or espresso + 4 oz. of ice + 4-6 oz of milk or water + flavoring syrup to taste Cup: 14 oz. Mixing Glass Back to Top Being familiar with different types of coffee drinks allows you to cater to even more customers and improve your coffee service. Providing this information where customers can see it can help them make confident decisions about their coffee order and properly kick-start their day. If you truly want to elevate your coffee drink menu, start roasting your coffee in-house for the freshest flavor. Coffee Drinks Chart Printable Version Back to Top

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Wine Tasting Room Basics

Wine tasting rooms are essential for wineries looking to provide a unique and engaging experience for their customers. These spaces allow wine enthusiasts to sample a variety of wines, learn about different grapes and winemaking techniques, and gain a deeper appreciation for the art of wine. With a carefully curated wine list, knowledgeable staff, and a welcoming atmosphere, wine tasting rooms play a crucial role in building brand loyalty and increasing sales for wineries. Shop All Wine Tasting Room Supplies Click any of the tips to learn about wine tasting rooms: What Is a Tasting Room? Benefits of a Wine Tasting Room How to Start a Wine Tasting Business How Does Wine Tasting Work? How to Taste Wine What Is a Wine Club? What Is a Tasting Room? A tasting room is a designated area in which customers can try different types of wine or beer that your business offers. These rooms are typically located on-site and can be used as a way to sell products directly to the customer. Offering a wine tasting at your winery allows customers to try a product before committing to a bottle of something they may not like. Wine tastings can be a fun way for couples, friends, or coworkers to get together. Depending on the size, tasting rooms can also be used to house wedding receptions, corporate events, and other social gatherings. Additionally, a tasting room is an effective space to market your wine club to interested customers. Benefits of a Wine Tasting Room Wine tasting rooms offer numerous benefits to wineries and vineyards, making them an essential component of a successful wine business. From fostering brand loyalty to providing a platform for direct sales and marketing, wine tasting rooms play a crucial role in engaging customers and driving revenue. Here are some key benefits of having a wine tasting room: Creates Brand Loyalty: A wine tasting room provides a unique opportunity for customers to experience your brand firsthand. By offering a welcoming and memorable tasting experience, you can establish a strong connection with customers, leading to increased brand loyalty and repeat business. Offers a Personal Connection: Through guided tastings and one-on-one interactions with staff members, customers can learn more about the winemaking process, the history of the vineyard, and the unique characteristics of different wines. This personal touch helps to create a memorable experience for customers and fosters a sense of community around your brand. Educates Customers: Tasting rooms are an ideal setting for educating customers about your wines, winemaking process, and wine-drinking best practices, like how to hold a wine glass and when to decant wine. By sharing your knowledge and passion for winemaking, you can enhance the customer experience and help them appreciate the nuances of your products. Encourages Direct Sales: A wine tasting room provides a direct sales channel for your products, allowing customers to purchase wines on-site. This direct-to-consumer approach can help increase sales and profitability, as well as build a loyal customer base that values the convenience and personalized service of buying directly from the source. Supports Marketing and Research: Tasting rooms offer valuable insights into customer preferences, trends, and feedback. By engaging with customers face-to-face, you can gather data to inform your marketing strategies, product development, and future offerings. Tasting room visitors can help spread the word about your wines to their friends and family and expand your customer base. How to Start a Wine Tasting Business Whether you're a winery owner looking to expand your offerings or a wine enthusiast with a passion for sharing your knowledge, establishing a successful wine tasting room requires careful planning and attention to detail. Planning and Licenses: Conduct market research to understand the local wine industry and consumer preferences. Create a business plan and secure the necessary permits and licenses to operate a wine tasting room legally. Location and Setup: Choose a location that is easily accessible to potential customers and has a welcoming ambiance. Design a tasting room layout that allows for a comfortable and enjoyable experience for visitors. Wine Selection and Suppliers: Curate a diverse selection of wines to cater to different tastes and preferences. Offer a mix of varieties, regions, and styles to appeal to a broad range of customers. Staffing and Training: Hire knowledgeable and friendly staff who can provide insights and guidance to customers during tastings. Provide thorough training on wine tasting techniques, wine regions, and customer service best practices. Marketing and Promotion: Develop a strong online presence through a website and social media platforms to attract customers. Build relationships with wine bloggers, influencers, and media outlets to generate buzz and drive traffic to your tasting room. How Much Is a Wine Tasting? A wine tasting cost can range from $0 to $20 and above. It is common practice, however, to either waive the fee of the tasting or offer a discounted rate if a customer decides to purchase one or more bottles afterward. When pricing out your menu, keep the following in mind: How many wines guests may sample Complimentary cheese and snacks If guests can keep their glass as a souvenir Average price of a bottle of wine Wine Tasting Supplies Before opening a tasting room, you’ll want to invest in the following wine tasting supplies: Wine Glasses: Opt for clear, stemmed glasses with a tapered bowl to enhance the aromas and flavors of the wine. Choose wine glasses that are large enough to swirl the wine without spilling and thin enough to allow for a delicate sip. Spittoons: Spittoons provide guests with a discreet way to dispose of excess wine during a tasting. These receptacles should be placed throughout the room to ensure a seamless tasting experience. Tasting Sheets: Provide wine tasting sheets for guests to jot down their impressions of each wine tasted. This allows them to remember their favorite wines for future purchases. Water and Crackers: Offering guests water and crackers during a tasting helps cleanse their palate between sips and prevents palate fatigue. Wine Pourers and Rinsers: Wine pourers help control the wine flow during tastings, while rinsers provide a quick and convenient way to clean glasses between pours. Wine Buckets: Use wine buckets to keep your selections appropriately chilled and at the perfect serving temperature for your customers to enjoy through their tasting. Wine Accessories: Consider stocking up on wine accessories such as corkscrews, wine stoppers, and wine aerators to enhance the tasting experience. These can be offered as souvenirs or gifts. How Does Wine Tasting Work? Wine tasting is a sensory experience that allows individuals to evaluate and appreciate different types of wines. Understanding the basics of how wine tasting works can enhance the overall experience and help individuals develop a discerning palate. Consider the following while setting up your tasting room: Wine Tasting Order When it comes to hosting a successful wine tasting in your establishment, the order in which you present the wines is crucial to the overall experience. By following a strategic wine tasting order, you can enhance the flavors and aromas of each wine, allowing your guests to fully appreciate the nuances of each variety. Here are some key facts to keep in mind when determining the wine tasting order for your event: Start with Whites Before Reds: It is generally recommended to begin the tasting with white wines before moving on to reds. This helps prevent the bolder flavors of red wines from overpowering the more delicate nuances of white wines. Progress from Dry to Sweet: Within each category of white and red wines, start with the driest wines and progress towards the sweeter options. This gradual transition allows guests to fully appreciate the varying levels of sweetness and acidity in each wine. Consider the Intensity of Flavors: When planning the tasting order, factor in the intensity of flavors in each wine. Begin with lighter-bodied wines and move towards fuller-bodied options to prevent palates from becoming fatigued too quickly. Include Sparkling Wines: If your tasting includes sparkling wines, it is best to serve them towards the beginning of the lineup. The effervescence and acidity of sparkling wines can act as a palate cleanser, preparing guests for the subsequent wines. End on a High Note: Finish the tasting with a memorable wine that leaves a lasting impression on your guests. Consider selecting a special or unique wine to conclude the tasting experience on a high note. Best Wines for Wine Tasting When selecting wines for your wine tasting room, it's important to offer a diverse selection to cater to different palates. These are some of the most popular wines for wine tasting rooms: Light, dry white wine: Sparkling wine, Riesling, Pinot Grigio Heavier white wine: Sauvignon Blanc, Chardonnay Rose: Pink Moscato, White Zinfandel Light-bodied red wine: Pinot Noir, Grenache, Zinfandel Full-bodied, bold red wine: Merlot, Cabernet Sauvignon, Shiraz, Syrah Sweet or dessert wines: Fruit wines, Concord Wine Tasting Sample Size A wine sample is typically 2 to 3 ounces, which is half the size of a regular serving. One bottle of wine can produce approximately 10 sample sizes. You can use wine tasting glasses or full-sized wine glasses for the smaller portion. Standard-sized glasses allow customers to effectively swirl their wine to fully release and enjoy the unique aromatics. How to Taste Wine Once you have carefully curated your wine list, you are ready to open your tasting room to the public. Use these steps to guide your customers through the proper wine tasting etiquette: Pour the wine and observe its appearance. The visual aspect of wine is the first step in the tasting process. By observing the color, clarity, and viscosity of the wine, tasters can glean insights into the grape variety, age, and even the winemaking process. Swirl the wine and inhale the aroma. The nose is a powerful tool in wine tasting, as it can detect a wide range of scents, from fruity and floral notes to earthy and spicy aromas. When you swirl the wine in the glass, it allows these complex aromas to be released. Taste a sip of wine and note its structure. This is when the palate comes into play. The structure of the wine refers to how the different components - acidity, tannins, alcohol, and sweetness - are balanced. A well-structured wine is harmonious and enjoyable to drink. Note the finish of the wine. The finish, or aftertaste, is the final impression the wine leaves on the palate. It can be short, medium, or long, depending on the wine's complexity and quality. Assess the overall quality of the wine. This involves considering all the aforementioned factors and determining whether the wine is well-made, balanced, and expressive of its terroir. You can expand your offerings and apply these techniques for brandy tastings or tequila tastings. Do You Spit out Wine at Wine Tasting? At a wine tasting, some customers may choose to taste and spit out the wine rather than swallow it. This is so they can experience the aromas and taste of the wine without becoming intoxicated from drinking too much. Be sure to provide spittoons for your guests to either spit into or dump out the remainder of their sample. Wine Aroma Wheel A great way to help your employees and guests find the right words to describe different wines is to provide them with a wine flavor wheel. This graphic offers descriptors from broad terms, such as fruit or oak, to more nuanced flavors, like green apple or smoked almond. What Is a Wine Club? Wine clubs are monthly or quarterly tastings provided to an elite group of customers. These customers are often offered access to exclusive collections or experimental blends. Being a member of a wine club can also include other perks such as invitations to special events at the winery and discounts on purchases. A wine club can have different membership tiers, which allows customers to choose how much they want to spend. How a wine club is structured can be left up to you. The basic idea, however, is that a wine club allows you to gain more customer loyalty by offering membership perks in addition to your basic tasting room offerings. Just as your staff is responsible for encouraging wine purchases, they can also inform customers about your wine club to establish a rapport. Back to Top Wine tasting rooms provide a unique opportunity for wineries to showcase their products and create memorable experiences for customers. Whether you are a sommelier, a wine enthusiast, or a hospitality professional, mastering the art of wine tasting can enhance your guests’ overall enjoyment and understanding of this timeless beverage.

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ENERGY STAR Appliances and Rebates

If you’re looking for ways for your restaurant to go green this year, investing in ENERGY STAR appliances will help your business to save money while reducing your carbon footprint. In this guide, we’ll explain what ENERGY STAR is, what it means for appliances, and how you can check if you qualify for any ENERGY STAR rebates. Shop All ENERGY STAR Equipment What Is ENERGY STAR? ENERGY STAR is a voluntary program that provides labels and certifications, backed by the government, that indicate if a product meets a particular energy-efficient standard. ENERGY STAR was established in 1992 by the U.S. Environmental Protection Agency (EPA) as a way to reduce greenhouse gases and other pollutants that are released into the environment by commercial and residential buildings and appliances. The program was first created to curb the energy produced by computers but quickly expanded to over 50 product categories. As part of the Clean Air Act, the ENERGY STAR label was created to help consumers identify and purchase products that are guaranteed to be more energy-efficient than their counterparts. Manufacturers that comply with ENERGY STAR standards and consumers that purchase ENERGY STAR products may be eligible for rebates and cost savings over time for their environmental efforts. What Does ENERGY STAR Mean? When an item is ENERGY STAR rated, it means that it is going to be more energy-efficient and cost-effective than its non-rated counterparts. Appliances and building supplies that carry the ENERGY STAR symbol are typically 10%-20% more energy-efficient than similar models. When an item is more energy-efficient, less greenhouse gases are released into the environment during the production of electricity. Operators of these appliances would then not be paying for electricity that they are not using. The symbol itself provides shoppers with the assurance that their products will help reduce their carbon footprint and energy usage while helping them save money in the long run. If an item has the ENERGY STAR symbol, consumers know that they can access credible and unbiased information about a product's energy consumption and power-saving capabilities. The ENERGY STAR certification makes it convenient for business owners to find products guaranteed to reduce cost and meet environmental requirements and restrictions. The label takes away the guesswork and research that would otherwise be involved when choosing products for their establishment. If an item has an ENERGY STAR label on it, access to its energy-usage estimates are available for review prior to purchasing the product. As technology advances, products are inevitably becoming more eco-friendly, but the ENERGY STAR label holds the product to an even higher energy-saving standard backed by the EPA to provide the quality assurance consumers have come to expect with the label. Saving Money with ENERGY STAR The main purpose of the ENERGY STAR program is to reduce energy consumption and greenhouse gases, but it can also save you money by providing rebates and reducing the cost of your electricity bill. ENERGY STAR Rebates To ensure that ENERGY STAR products and appliances end up being cost-efficient as well as energy-efficient, the ENERGY STAR program offers rebates on some of their certified items to balance out the product’s upfront cost. You can use the ENERGY STAR Rebate Finder tool to check for special offers in your area. All you need to do is plug in your zip code and the tool will provide you with a list of items that your township and power supplier have deemed eligible for financial rebates. The rebates vary depending on the product and may provide a one-time refund or refunds per kilowatt-hours. Oftentimes, a rebate will also be provided if you’re looking to recycle an old appliance as well. ENERGY STAR Savings Adding an ENERGY STAR appliance to your establishment can help reduce your energy bill and water bill over the lifespan of your unit. Over a unit's 10-20 year lifespan, an ENERGY STAR appliance can use anywhere from 10-50% less energy than a standard model. This can result in the following potential savings: Utility and Water Bill savings: ~$50 per year ENERGY STAR Washer savings: ~$300 in unit’s lifespan ENERGY STAR Dryer savings: ~$210 in unit’s lifespan ENERGY STAR Commercial Refrigerator savings: ~$310-$440 in unit’s lifespan ENERGY STAR Commercial Freezer: ~$560-$980 in unit’s lifespan ENERGY STAR Commercial Dishwasher: ~$1,500 annually ENERGY STAR Commercial Convection/Combi Oven: gas ~$1,700-$2,500 annually / electric ~$660-$7,300 annually ENERGY STAR Commercial Fryer: gas ~$4,800-$5,400 annually / electric ~$1,200-$1,800 annually ENERGY STAR Commercial Steamer: ~$12,000 annually ENERGY STAR Commercial Holding Cabinet: ~$3,000 annually Shop ENERGY STAR Restaurant Equipment Shop All ENERGY STAR Refrigerators Shop All ENERGY STAR Freezers Shop All ENERGY STAR Dishwashers Shop All ENERGY STAR Convection Ovens Shop All ENERGY STAR Combi Ovens Shop All ENERGY STAR Gas Fryers Shop All ENERGY STAR Electric Fryers Shop All ENERGY STAR Steamers Shop All ENERGY STAR Holding Cabinets Shop ENERGY STAR Industrial Equipment Shop All ENERGY STAR Mini Splits Shop All ENERGY STAR Commercial Air Conditioners How Products Earn an ENERGY STAR Label ENERGY STAR products are meant to conserve energy through innovative technology. The program reduces production costs to make these items more accessible to consumers. The ENERGY STAR label applies to products, homes, and commercial businesses. The program manages how these three categories can meet the energy efficiency requirements set by the EPA. Here are some of the standards the EPA looks for when issuing ENERGY STAR ratings: Manufacturer can prove a product features significant energy savings compared to competing products on the market Product does not sacrifice features or performance ability that customers are interested in to achieve its energy efficiency capabilities If the product costs more than standard models, the increased cost must be counterbalanced by utility bill savings and rebates within a reasonable time period Energy efficiency is achieved through non-proprietary technologies that are widely available Product’s efficiency must be verified through testing and measurable Product must be clearly labeled to differentiate it from standard models Once the product has been ENERGY STAR approved, the testing information, energy usage, and average operating costs become publicly accessible. The product is then given the ENERGY STAR label. The label proves the product has gone through the EPA’s testing processes and meets certain federally mandated guidelines. It will also obtain an ENERGY STAR rating that consumers can check on the product tag or ENERGY STAR website. ENERGY STAR does not just apply to products. Buildings and homes looking to earn an ENERGY STAR certification must undergo a series of inspections of their building materials, plans, and completed construction to ensure that all three meet strict federal requirements. ENERGY STAR constructions are typically 15%-30% more energy-efficient than standard constructions. Common ENERGY STAR Appliances and Products These are some of the most common ENERGY STAR products you’ll find on the market and how they compare to non-ENERGY STAR counterparts: Refrigerators - ENERGY STAR refrigerators are approximately 15% more efficient than standard models Washing Machines - use 33% less water and 25% less energy than standard models Dishwashers - ENERGY STAR dishwashers are 12% more efficient than standard models and will save 3,870 gallons of water over its lifetime on average Office Equipment - automatically enters energy-saving sleep mode during inactivity, using 30-65% less energy than standard models Televisions - use 3 watts or less of electricity when switched off, instead of the 6 watts non-ENERGY STAR models consume Light Bulbs - consume two-thirds less energy than standard incandescent bulbs Furnaces - 15% more efficient than federal efficiency standard What Is the Difference between High-Efficiency and ENERGY STAR Products? An item can be marked as high efficiency but not ENERGY STAR certified if it does not meet the official EPA energy-saving standards. The terms ENERGY STAR qualified and ENERGY STAR certified are often used interchangeably, but it's important to note that if a product does not have the ENERGY STAR label or certificate on it, the manufacturer has not put it through the review process necessary to earn it an official rating by the EPA. You can also find out more information on an item’s energy efficiency by checking the CEE rating. The CEE (Consortium for Energy Efficiency) is an energy efficiency program in the US and Canada that rates and ranks an item's efficiency into tiers based on its gas, water, and electricity consumption. You will typically see both ratings on an appliance; the higher the rating, the more efficient the appliance will be. The ENERGY STAR Effect The success of the ENERGY STAR can clearly be seen over the course of the years following its establishment. The program ENERGY STAR is credited with helping Americans save over 3.5 billion metric tons of greenhouse gases and 4 trillion kilowatt-hours of electricity since its inception in 1992. In 2018, ENERGY STAR accounted for over $35 billion in energy costs savings and an emissions reduction of 330 million metric tons of greenhouse gases. The program also calculated 430 billion kilowatt-hours of electricity saved in the year. ENERGY STAR employs over 800,000 Americans in production and installation fields. More than 6 billion ENERGY STAR products have been sold since 1992. Over 300 million ENERGY STAR products were purchased in 2018. In 2019, over 98,000 homeowners built their homes through Home Performance with ENERGY STAR. They continue to encourage the manufacturing of energy-efficient products that help improve the reliability of the power grid, as well as reduce our overall impact on the plant. Although energy usage will vary depending on your location, an appliance’s age, and how well an appliance is cleaned, the ENERGY STAR label can help narrow down your options. When trying to make eco-friendly choices for your catering business, restaurant, or hotel, look for the ENERGY STAR certification for a guaranteed energy-efficient product.

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Sustainable Seafood for Restaurants

Whether it’s related to food sourcing or disposal methods, sustainability has been at the forefront of foodservice trends and concerns in recent years. One of the primary focuses of the sustainability movement is the health of our oceans and marine life. Over 50% of American consumers identified tha

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Ways to Reduce Food Waste in Your Restaurant

Running a foodservice operation requires a lot of thinking. You have to order ingredients on time, balance your finances, and manage your staff amidst a world of other concerns. As important as it is to consider what food you’re making, it’s equally important to think about what happens to food that

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Types of Eco-Friendly Food Packaging

As businesses seek to reduce their environmental impact, eliminating waste from plastics used in take-out and grab-and-go is one significant way food service establishments can go green. Eco-friendly disposables are a recyclable replacement for single-use Styrofoam containers and plastic bags, makin

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Green Disposable Dinnerware Guide

As more loyal customers are demanding a smaller carbon footprint from their favorite chain or local restaurant, the foodservice industry is focusing heavily on going green. Running a sustainable and eco-friendly establishment is a new standard, not just a distinguishing niche for marketing. Whether

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Restaurant Recycling

It is estimated that just one full service restaurant can create over 2,000 pounds of total disposed waste a week. If this fact is alarming to you, perhaps it’s time to consider how your food establishment can recycle all that waste. While you may think that the steps to becoming an eco-friendly res

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How to Set Up a Warehouse

If you've outgrown your current space, starting your own warehouse could be the next logical step in storing and selling your company’s products online. Or it could be a profitable new venture to create a warehouse and rent out your space to other businesses. No matter what your business goals are, setting up a warehouse from scratch requires some careful planning. The layout and allocation of your space need to be mapped out early on. We’ve created this warehouse layout guide to help you set up any type of warehouse for maximum efficiency. Shop All Industrial Supplies Click below to learn more about basic warehouse design: Inbound Loading Dock Receiving Storage and Putaway Picking Shipping Outbound Loading Dock Other Warehouse Spaces Common Warehouse Layouts Warehouse Layout Before you being laying out the schematic of your warehouse, you should be familiar with the essential functions of a fulfillment center and the equipment used to handle materials. Goods come in, they get put away in storage, and they get picked for shipping. To make this happen, the goods flow from one section of the warehouse to the next. Your warehouse setup will be the most successful if you provide space for the following locations: 1. Inbound Loading Dock The loading dock, also called a receiving dock or loading bay, is the entry point where inbound trucks deliver goods to your warehouse. On the exterior of the building, a large parking area provides room for trucks to back up to the building. The dock floor is built to be flush with the truck beds so workers inside the building can enter the trailer with forklifts and pallet jacks. Loading Dock Layout Tips The parking area outside the dock should provide enough room for the largest trucks to turn around and back up to the loading bay. Dock height should be based on the bed height of the most common delivery vehicle used. Consider the number of pallets you'll be unloading during peak delivery times and allocate space for the goods and the loading dock equipment. 2. Receiving The receiving process begins as soon as goods are unloaded on the dock. Shipments are inspected, invoices are checked, and permanent storage locations are assigned for each item. By allocating a holding space for these tasks to be performed, you avoid bottlenecks when multiple shipments arrive at once. A successful receiving area should be located right next to the inbound loading dock. You’ll need space for pallets and boxes to be unloaded and a temporary space for receiving tasks to be performed. The receiving manager needs a home base to work from, which might include a permanent desk with outlets for a computer and room for filing cabinets if you use paper invoices. Receiving Area Layout Tips You can make your receiving process more efficient by including space for temporary holding locations where goods can be staged before putaway. Allow space for performing a thorough quality control check before goods are put in storage. Catching any defects or damage now will help you in the long run. 3. Storage and Putaway Most of the square footage in your warehouse will be dedicated to storage space. When you look at your warehouse space in terms of cubic feet, your storage area should take up between 22% to 27% of the total warehouse space. That percentage may sound small, but it’s because cubic feet accounts for all the vertical space in between the floor and ceiling, not just floor space. For maximum efficiency, you’ll need to take advantage of the clear height of your warehouse. What Is Clear Height in a Warehouse? Clear height is the maximum usable vertical space in your warehouse where goods can be stored. The clear height in your building will be lower than the ceiling height and must account for sprinkler systems or ductwork. Storage Area Layout Tips Take advantage of the available clear height by using pallet racks and industrial shelving to store goods vertically. Using warehouse management system software helps you to maximize your storage space and assign locations. Aisles in your storage area need to be wide enough to accommodate pallet jacks (4' to 5' wide) and/or forklifts (12' to 13' wide) Don't forget to install the proper lighting in your storage area so that goods are visible to order pickers. 4. Picking Picking is the process of retrieving goods from storage to fulfill customer orders. The warehouse employees that perform this task are called pickers. Your picking area is the home base for order pickers — it's the place where they receive their list of items and where they bring orders that are fulfilled. Picking should be located very close to the storage area and may even share some square footage. The picking area should have enough room to store picking equipment like forklifts and pallet jacks. You'll also need space for the picking manager's desk and computers for accessing the warehouse management system. Picking Area Layout Tips Add space in your layout for roller conveyors to carry fulfilled orders from picking to shipping. If your warehouse is small and you don't store items on pallets, shopping carts and shopping baskets can be used to collect smaller items during picking. 5. Shipping After orders have been picked, they are sent to the shipping and packaging area to be boxed up for fulfillment. The shipping area should be close to your storage and picking locations so that goods flow efficiently from one area to the next. Make space in your shipping area for shipping stations — work tables that are set up with all the shipping supplies your workers need to package goods. Shipping Area Layout Tips Besides shipping stations and packing tables, you’ll need space to store your backup inventory of shipping boxes and supplies. It can be helpful to add space for order staging, or organizing shipments by carrier so they are ready to be loaded onto outbound trucks. 6. Outbound Loading Dock The outbound loading dock is the end of the line for your products. It's the exit point where goods are loaded onto trucks for shipping. Just like the inbound loading bay, the outbound bay area should be the same height as the truck beds that back up to the dock. Pallets that are staged in the shipping area can be quickly moved onto trucks and then onto their final destination. Creating two loading bays (inbound and outbound) in your warehouse is necessary for a couple of reasons. For efficiency, goods should always be flowing forward in your warehouse. If you use the same dock for shipping and receiving, you will have goods moving both ways, which creates space issues and confusion. You also have to consider the truck yard and how many trucks are coming and going from your warehouse. Separating the inbound and outbound traffic helps alleviate bottlenecks. Outbound Loading Dock Layout Tips Include plans for proper ventilation on your loading dock because idling trucks create a lot of exhaust fumes. Organizing outbound shipments by carrier type helps to make shipping more efficient. Provide enough space for your outbound loading equipment like pallet wrap machines, pallet jacks, and dock ramps. Other Warehouse Spaces There are other warehouse spaces you'll need to include in your building layout. These locations aren't related to the product cycle but are necessary for business operations. Returns No one wants to think about their products being returned, but it's a fact of life that returns will happen, and they need to be processed the right way. A separate space for processing returns helps to keep those items segregated from the other products in your warehouse. Returns require their own receiving, inspection, and putaway process. Offices In smaller warehouses environments where you are the owner and operations manager all-in-one, you might not need a dedicated office space. Sometimes a desk on the floor of the warehouse or a mezzanine will do. But in other cases, where you have a diversified team of managers and supervisors, it's useful to have office spaces for conducting phone calls, meetings, and administrative duties. Breakrooms Your employees need a place to take breaks, eat their lunch, and store their personal belongings. Designing a space for your workers to unwind when they are off the clock is important for job satisfaction and employee retention. Restrooms Restrooms are essential for any business. You'll need to base the number of restrooms in your warehouse on the size of your workforce. If you have under 15 employees, one restroom might be sufficient. OSHA provides guidance on their restroom and sanitation requirements page. Maintenance and Parts Outside of the storage space needed to hold your products, you'll need a space to store all the parts and replacements that keep your warehouse running. Items like lightbulbs, hardware for industrial equipment, and tools for performing maintenance should all have an organized home in your warehouse. Types of Warehouse Layouts If you are building a warehouse from the ground up, there are three popular layouts that you can rely on when you plan your schematic. These designs all feature a universal rule — keep the inbound and outbound docks separated. U-Shaped Warehouse U-shaped warehouses are very common. The layout is similar to a semi-circle, with the inbound loading dock on one side and the outbound dock on the opposite side. Storage and picking are usually stationed in the center. Products are delivered on one side of the U and flow in one direction to the other side. I-Shaped Warehouse In the I-shaped layout, also called a through-flow layout, the warehouse is shaped like a large rectangle. The inbound dock is positioned at one end of the rectangle with the outbound dock on the opposite side. Storage is located in the middle of the rectangle. L-Shaped Warehouse The L-shaped warehouse also positions the inbound and outbound docks on opposite sides. The flow of traffic and goods move from one side of the L to the far side, with storage located in the "corner". With the increase of consumer online ordering and e-commerce fulfillment, warehouse space has become very valuable. If your business is outgrowing a garage or stock room, it might be time to think about building your own warehouse space to store and distribute goods. Keep all the essential warehouse functions in mind when you create a layout and don't forget to account for future growth.

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Types of Casters

Whether you are replacing existing casters or looking to add casters as an accessory to equipment, this guide will take you through the types of caster mounts, styles, and wheel materials to help you determine which type of caster best fits your needs.Shop All Casters

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Generator Buying Guide

Food spoils when the refrigerator won't cool, chefs can't cook when the oven won't heat, and power tools are useless when you're off the grid. Whether electrical access is unavailable or the power goes out in your building, you need a way to keep things running. That's where generators come into pla

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How to Use a Fire Extinguisher

A fire extinguisher is an essential fire safety tool to keep in any workplace. For the safety of your employees and guests, it is required by law for any commercial business to keep a fire extinguisher readily available. Many states even require employees to be trained to use one. Below, we’ll inves

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How to Install Casters on a Work Table

Kitchen work tables are an essential piece of equipment in foodservice establishments, and chefs use them to perform a variety of food prep tasks. While work tables provide an excellent space for kitchen prep, it's difficult to clean beneath a stationary table. That's where casters come in! It's eas

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Emergency Supplies List For Businesses

A part of overall restaurant safety is to ensure that you have a business disaster plan in place to help protect your employees and customers in the event of an emergency. Whether it's a fire, an extended power outage, or a natural disaster, having the proper emergency supplies available can sometim

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