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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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Different Types of Mushrooms

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Types of Forks

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Forks are essential to almost every restaurant table setting. They come in several forms, providing functionality while contributing to the overall dining aesthetic. Though the differences between each type of fork may be subtle, the details that set them apart can significantly impact how your food

Deep Fryer Temperatures

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To achieve the best possible results when deep frying, it is crucial to understand the significance of oil temperatures. Deep frying at the ideal temperature cooks food thoroughly and results in a crispy, golden exterior. Whether you are starting a concession stand or seeking training resources for

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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

Restaurant Management View More

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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.
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How Much Does It Cost to Start a Restaurant?

Opening a restaurant is your dream, but is it something you can afford? Don't give up if you're intimidated. Just like any big investment, most people require financial assistance in the form of a bank loan to afford the startup costs. We'll help you weed through the individual costs of starting a r

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Fine Dining Etiquette for Servers

Fine dining restaurants are known for delivering the highest level of customer service. Guests expect elegant ambiance, upscale table settings, and a menu with higher price points. They also expect servers to uphold fine dining etiquette. We’ve made a guide of fine dining etiquette tips to help new

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How to Reduce Food Costs In Your Restaurant

According to the USDA, 30 to 40% of all food produced in the U.S. is wasted, which ends up costing approximately $161 billion every year. One of the biggest contributors to the food waste problem is the restaurant industry, and all of that waste can hurt your bottom line. By setting goals for your r

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Overhead Cost for Small Businesses

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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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How to Use a French Press

French press coffee is becoming one of the most popular coffee brewing methods in the food service industry. Coffee brewed in a French press offers bold flavors that guests at coffee shops, cafes, and restaurants have come to love. Learn more about this brewing style and follow our French press brew

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Coffee Brewing Methods

Java, Joe, liquid energy, and brew are just some of the terms used to describe one of the world’s most highly consumed beverages - coffee. Did you know different coffee brewing methods affect the taste and aroma of your coffees? Understanding the types of brewing methods helps you choose the right c

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How to Clean a Coffee Pot

Coffee is one of the most popular beverages in the world. Serving coffee through a decanter or airpot allows you to provide large amounts of coffee at once for your guests, but after multiple uses, minerals and oil build up and can leave a residue. Not only does it look unsightly, but it can also le

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How to Clean a Coffee Maker

Running hard water through your coffee equipment can cause mineral buildup and calcify your heating elements. If you’re looking to get the most out of your commercial coffee maker, then it’s important to make sure it’s properly cleaned. Cleaning your coffee maker will prolong its life span and impro

Bar Management View More

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How Much Beer Is In a Keg?

Whether you've just opened a bar, own a catering business, or want to serve beer at a backyard barbeque, kegs are a convenient option for providing drinks to a crowd. They are a crucial tool in the world of commercial beverage service, allowing you to serve large quantities of beer without using individual bottles or cans. There are several different keg sizes, and if you aren't familiar with them it can be difficult to identify which size fits your needs. We’ll introduce the different keg types and their capacities below. Click any of the links below to skip to the keg information that most interests you: What Is a Keg? Types of Kegs How to Fill a Keg How to Clean a Keg Beer Keg FAQ How Many Beers are In a Keg Video Watch the video below for a walkthrough of how many beers are in each type of keg! What Is a Keg? A keg is a container designed to hold and serve large quantities of beer, cider, and other alcoholic or carbonated drinks. These containers are typically cylindrical in shape and come in various sizes. Most kegs are pressurized, preventing carbon dioxide leakage and keeping their contents carbonated. Due to their capacity and portability, kegs lend themselves to a wide range of settings including local bars, wedding receptions, and music festivals. Types of Kegs There are many different keg styles, but they all serve the same purpose: to keep your favorite brew fresh. We’ll walk you through the different types of kegs and how much beer they hold below. It's important to note that these figures are approximate and may vary slightly depending on the specific dimensions and design of the keg. 1. Half Barrel Keg A half-barrel keg, sometimes called a full keg, is the most widely used and commonly distributed keg. It is the largest type of keg and lends itself large-scale events or operations. The half-barrel keg is compatible with most commercial draft systems, making it easy to integrate into your existing setup. Its standard dimensions allow for seamless installation and replacement, ensuring a smooth operation for your business. How Many Beers In a Half Keg? Capacity of a half barrel keg: 15.5 gallons Pints in a half barrel keg: 124 pints Bottles in a half barrel keg: 165 bottles 2. Quarter Barrel Keg Also known as a pony keg or stubby quarter keg, this compact keg is designed for occasions when a full-sized keg is not necessary. They lend themselves to medium-sized businesses or events. One of the advantages of a quarter barrel keg is its footprint. It has the same circumference as a half keg but is only half the height, making it much easier to maneuver and store. How Many Beers In a Quarter Barrel Keg? Capacity of a quarter barrel keg: 7.75 gallons Pints in a quarter barrel keg: 62 pints Bottles in a quarter barrel keg: 82 bottles 3. Slim Quarter Keg Slim quarter kegs are a smaller footprint version of a standard quarter keg. While a regular quarter keg holds the same amount of beer, the slim version offers a space-saving solution for those tight on storage space. One of the main advantages of a slim quarter keg is its ability to fit into smaller refrigerators or kegerators. It's the perfect option for businesses that want to offer an expanded drink selection. How Many Beers In a Slim Quarter Keg? Capacity of a slim quarter keg: 7.75 gallons Pints in a slim quarter keg: 62 pints Bottles in a slim quarter keg: 82 bottles 4. Sixth Barrel Keg Also known as a sixtel keg or log keg, the sixth barrel keg is often used in microbreweries. They are the ideal choice for those looking to offer a variety of beers on tap without taking up too much space. With its small footprint, the sixth barrel keg can easily fit into various types of kegerators. How Many Beers In a Sixth Barrel Keg? Capacity of a sixth barrel keg: 5.2 gallons Pints in a sixth barrel keg: 41 pints Bottles in a sixth barrel keg: 55 bottles 5. Cornelius Keg Also known as the homebrew keg, the Cornelius keg was first utilized by the soft drink industry before quickly being adopted by breweries. These kegs are perfect for those who prefer to brew smaller quantities of beer and experiment with different recipes. The reduced quantity of beer in a Cornelius keg makes it easier to handle and store. Whether you're a home brewer looking to share your creations with friends and family or you're a brewery owner seeking to expand your tap beer options, the Cornelius keg provides a convenient solution. How Many Beers In a Cornelius Keg? Capacity of a Cornelius keg: 5 gallons Pints in a Cornelius keg: 40 pints Bottles in a Cornelius keg: 53 bottles 6. Mini Keg A mini keg is the smallest type of commercial keg. Sometimes called bubba kegs, mini kegs are easy to transport thanks to their compact size and lightweight construction. Whether you're catering a small event or sampling your newest brew, these kegs are the ideal vessel for storing small quantities of beer. Mini kegs are frequently used with mini kegerators, ensuring your brew is always at the correct temperature. How Many Beers In a Mini Keg? Capacity of a mini keg: 1.32 gallons Pints in a mini keg: 10 pints Bottles in a mini keg: 14 bottles How to Fill a Keg If you’re new to the brewing industry, filling a keg might be a confusing process. To transfer beer from your fermenter to your keg, follow these steps: Prepare keg: Sanitize the keg before filling it and place it on a balanced scale. This allows you to measure its contents as it is filled. Attach hose: Connect the coupler of your keg to the fermenter with a hose. This will be used to transfer beer between the two vessels. Close shutoffs: Close both shutoffs on the coupler and ensure the hose is securely attached to prevent any leaks or spills during the filling process Flush yeast and sediment: Remove any yeast or debris that may have settled in the racking arm by flushing it out. Once the racking arm is flushed, connect the coupler to the sanitized keg, ensuring a tight and secure fit. Fill the keg: Open the liquid shutoff valve on the coupler. Be careful not to open it fully, as this may release too much gas at once. Slowly and steadily fill the keg, ensuring it reaches approximately 95-98% full. Leaving a small amount of headspace inside the keg allows it to absorb any pressure changes without causing issues. Finish filling: Once the keg is almost full, close the gas shutoff valve to stop the flow. Wait until the beer stops flowing completely before disconnecting the coupler to minimize spills or waste. Counter-Pressure Filling Large-scale commercial breweries rely on counter-pressure filling to fill their kegs. This process involves a series of valve operations and pressurization, facilitating faster filling while simultaneously preventing oxygen absorption and product loss. It gives the operator complete control over the atmosphere inside the keg during the filling process, resulting in a high-quality product that retains its freshness for longer. How to Clean a Keg Cleaning a keg is essential for maintaining the quality and taste of your beer. Whether you're a bar owner or a homebrewer, it’s important to know how to clean a keg the right way. We’ll walk you through the process below: Depressurize the keg: For safety reasons, release any remaining pressure from the keg before you begin cleaning. Remove keg spear: The keg spear is the component that allows you to tap into the keg. To clean the keg thoroughly, remove the spear by unscrewing it or using a specialized keg spear removal tool. Rinse: Rinse the keg with warm water to remove any residual beer or debris. Add cleaning solution: Choose a high-quality keg cleaning solution and follow the manufacturer's instructions to determine the correct amount to use. Add the cleaning solution to the keg, and then fill it with hot water to activate the cleaning solution and break down any remaining residue. Let the solution sit: Let the cleaning solution sit in the keg for 10-15 minutes to dissolve any stubborn deposits and eliminate bacteria or other contaminants. Dry and rinse: Drain the keg and rinse it thoroughly with clean water. This will remove any traces of the cleaning solution and ensure that no residue remains. Sanitize: Eliminate any remaining bacteria with a second batch of cleaning solution. After a few minutes, drain the keg and rinse it one final time with clean water. Reinstall spear: Once the keg is thoroughly cleaned and sanitized, reattach the keg spear. Before you add your beer, it's important to purge the keg with carbon dioxide to remove any oxygen that may have entered during the cleaning process. This will help to preserve the flavor and freshness of your beer. Beer Keg FAQ We’ll answer some of the most common questions about beer kegs below. How Long Does a Keg Last? Pasteurized draft beer, heated to kill off bacteria or yeast, will generally last 3 to 4 months in a keg. Unpasteurized draft beer, which retains its live yeast, typically lasts 6 to 8 weeks. Proper storage is the key to making your beer last as long as possible. Kegs should be kept refrigerated at all times to maintain the quality of the beer inside. Warm temperatures can speed up the aging process and cause the beer to become flat and stale. It's important to note that the countdown for a keg's shelf life begins when it is first filled at the brewery, not when you purchase it. When serving draft beer at a party or event, check the keg's packaging and verify when it was filled. What Are Beer Kegs Made Of? The two most common keg materials are stainless steel and aluminum. Continue reading to learn about both types and what sets them apart. Stainless steel beer kegs: Stainless steel kegs are known for their durability. They feature excellent insulating properties, allowing you to keep beer cold for long periods. Aluminum beer kegs: One of the main advantages of aluminum kegs is that they preserve the taste of the beer better than other materials. These kegs are also lighter than their stainless steel counterparts, making them easier to transport. Back to Top Kegs are a valuable tool for any establishment that serves alcoholic beverages, and it's essential to make sure you choose the right one. By selecting the proper-sized beer keg, you can ensure that you always have enough of your signature beverages to satisfy customers.
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Brewery Licensing

Before diving into the world of brewing, it is crucial to understand the various licensing requirements that come with starting a commercial brewery. Proper licensing ensures that the brewery meets all the necessary regulations and standards set forth by local, state, and federal authorities. Unders

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A Guide to Non Alcoholic Liquors

Non-alcoholic liquor comes in many forms and is an alcohol-free alternative to traditional spirits. Perfect for creating mocktails and keeping up with non-alcoholic bar trends, they offer a similar taste and texture to their counterparts without the side effects associated with alcohol consumption.

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Beer and Food Pairing Guide

With so many different types of beer and even seasonal styles to take into account, it can be difficult to come up with good pairings for every beer on your restaurant or bar's beer list. Creating an excellent beer and food pairing menu can result in a significant boost to your profits. Keep reading

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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

Eco-Friendly Tips View More

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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’s left uneaten. According to Feeding America, America produces an estimated 72 billion tons of food waste each year. How to Reduce Food Waste in Your Restaurant If you're looking for food waste solutions and how to reduce restaurant food waste in your establishment, follow the steps below to get started: Click any of the tips below to read the section that interests you: Conduct a Food Waste Audit Seek Food Waste Solutions Use Alternative Waste Disposal Options Schedule Regular Check-Ins to Monitor Food Waste 1. Conduct a Food Waste Audit A food waste audit is identifying where your operation's food waste comes from, so you can then find ways to reduce your restaurant's food waste. The first step to reducing food waste is to find out exactly how much you’re wasting and what kind of waste your establishment is producing. How to Conduct a Food Waste Audit There are two main factors to take into account as you track your food waste. You need to consider how much food is being wasted and how many people are coming through your restaurant. By gathering data for both of these variables, you can get a better sense of what your biggest source of waste is. 1. Food log system Provide your staff with a simple sheet of paper where they can keep track of what's being thrown out, why it's being thrown out, and how much is wasted. As an alternative, there are waste tracking systems like Leanpath that use a specially designed scale with a touch screen terminal and computer software to track how much food you're throwing out without the hassle of a pencil and paper. Also, be sure to keep a second log system for post-consumer waste, or what food customers pay for but don’t eat. This type of food waste is much more difficult to control because, ultimately, if that toddler at table 3 doesn't want the broccoli that was ordered for them, odds are good that you'll get it back untouched when they leave. Still, it's well worth evaluating what is being thrown out and how much this amounts to. Gathering as much data as feasibly possible will only help you when it comes time to evaluate the results and make changes to how your operation handles restaurant food waste. 2. Traffic log system Another common tool that many restaurants use is a daily log of how much traffic the restaurant received and what the weather was like that day. For example, a log may show that 280 guests were served on the Friday before Christmas and the weather was 50 degrees and sunny. While this data may not seem useful right away, it’s immensely helpful when it comes to planning for the following year’s customer volume. If chefs can get a baseline of how much traffic to expect, based on the previous year’s findings, they will have a better sense of how much food to order. As years go by, this data becomes more and more valuable because the trends become clearer. Many POS systems feature daily log capabilities, so it’s worth looking out when you choose a POS for your business. 2. Seek Food Waste Solutions Once you know what’s being wasted, talk to your staff and try to think of ways to improve. What are the biggest contributors to food waste in your kitchen? Why are specific items thrown out? These are the questions that should be in the back of your mind as you look at the data. An easy way to think about the next steps is to break up your waste types into three categories: Pre-consumer waste - food that doesn’t even leave the kitchen Post-consumer waste - food that’s purchased by a customer, but not eaten Disposables - things like paper goods, plastic utensils, and packaging Next, consider the following options and determine which ways make the most sense to implement as solutions to each type of waste: Ways to Reduce Pre-Consumer Food Waste Pre-consumer waste is the area where you likely have the most opportunity for positive change because there are many factors within your control when it comes to ordering, storing, and prepping your ingredients as well as how you handle surplus ingredients. Evaluate inventory - If you find that food sits around too long in storage, make sure you’re not ordering too much. Maximize shelf life - If the ingredients you need are going bad before you have a chance to use them, make sure perishables are being properly stored so that you’re not wasting ingredients before they are even cooked. Find ways of repurposing ingredients - Try making day-old bread into croutons, or putting leftover turkey meat into a soup. Similarly, an innovative chef will be able to transform excess ingredients into a daily special. There are also a lot of great ways to use overripe fruit before it goes bad. Train staff to reduce food waste - Make sure your staff knows how much ingredients cost. Train them to treat each ingredient as if they bought it with their own money. Training staff on proper storage techniques such as how to flash freeze food will be a big help in reducing food waste. Proper preparation techniques also help to reduce the waste of perfectly good food. Keep your stock organized - Make sure that your perishables are being used promptly by developing a refrigerator rotation system. Many restaurants call this the "first in, first out" system, more commonly known as FIFO. Use stickers with the packaging date displayed or "Use First" written in large letters to help staff recognize exactly which products need to be used quickly to prevent spoilage. Offer staff meals - If there’s just a small amount of ingredients left that won’t be enough for another dinner service, you can give it to your staff for free. Feeding your staff raises morale and prevents good food from being thrown away. Consider donating food - If you have items that are still safe for consumption but, for one reason or another, can’t be used, a local food bank may appreciate your contribution to feeding people in your community. Programs like Feeding America make it easy to put those unsellable leftovers to good use. Food banks will sometimes even come to your establishment and pick up food for free, and you can claim these charitable donations on your tax return. Food scraps can be used for animal feed - Many local farmers will provide low-cost or free pick up for food scraps, which can be fed to hogs or other animals. If you go this route, you will want to make sure you are following any local, state, or federal regulations on what can and can't be used for animal feed. It presents another chance to help out the local economy while cutting back on your food waste at the same time. The EPA offers a guide covering some additional ways to do this. Ways to Reduce Post-Consumer Waste There’s not much you can do with the food once it’s left your kitchen, but you can make sure that you’re presenting guests with the necessary information and proper portion sizes, so your customers know what to expect and can eat until they are comfortably full. Monitor portion sizes - If your portions are too big for customers to finish, try a portion scale or some portion spoons to make sure that your customers are getting an appropriate amount of food. Standardizing recipes is one way of ensuring that every member of your staff is plating the same amount of food every time. Manage customer expectations - Guests will be less likely to send a dish back if it’s been completely and accurately described on the menu. Make sure your wait staff can explain every item on the menu and answer any questions that guests may have. Track the popularity of each dish - If certain menu items are unpopular, you might want to consider adjusting the recipe or removing it from the menu. Encourage guests to take their food home with them - This is standard practice at most restaurants. Make sure you keep a variety of disposable containers on hand, so guests can take home whatever they can’t finish. Disposable Alternatives While the use of disposables aids in reducing food waste in restaurants, they are inherently designed to be thrown away, so be mindful of which disposables you choose and try to think of ways around using them whenever possible. Set Up Customer Incentives - If you own a cafe or convenience store, you can set up a discount for customers who bring their to-go mugs. Use Eco-Friendly Disposable - If there’s no way around using disposable items, try to choose items that are environmentally-friendly whenever possible. 3. Use Alternative Waste Disposal Options Consider alternative ways of disposing of your waste that don’t bury food, plastics, cans, and cardboard in a landfill. Composting - If you are fortunate enough to have space, you can compost on-site. If you don't have the space to run a composting program, finding a composter to take your scraps can still be a more cost-effective alternative to the traditional disposal methods. Essentially, all you have to do is separate compost-worthy material from the regular "garbage". Composting centers are still gaining ground and therefore not as widespread as traditional landfills, but online resources make it easy to find a compost site near you. If composting sounds like a real possibility for managing restaurant food waste at your establishment, you can find out all the details in our article about restaurant composting. Recycling - Recycling is a simple way to deal with plastic, cardboard, and glass waste that cannot be avoided, and many restaurants already do it to reduce their environmental footprints. For more details about recycling, refer to our restaurant recycling article. Making Alternative Waste Disposal Work For You There can be many benefits to using alternative waste disposal methods, both environmental and financial. However, not every method will be a good fit for every restaurant. Luckily, the EPA offers handy tools for monitoring food waste management that can give you an idea of how cost-effective some of the above methods to reduce food waste can be and which ones could be a good fit for your business. 4. Schedule Regular Check-Ins to Monitor Food Waste It’s important to assess your food waste regularly so that you can constantly monitor trends and implement any changes that may be necessary. No matter how delicious your recipe is, certain dishes can sometimes simply fall out of fashion as customers seek different, newer options. Staff members may move on, so you’ll have new employees to train and manage. There are so many factors that may contribute to increased waste within your carefully thought-out system, so checking in on them is just part of the process of reducing food waste in your restaurant. What Does it Mean to Be a Zero-Waste Restaurant? A zero-waste restaurant means that a restaurant does not produce any trash or food waste that has to be taken to a landfill. There are few zero-waste restaurants around the world, but many food businesses are taking steps to implement zero-waste practices to minimize their carbon footprint on the world and embrace a completely eco-friendly ethos. Back to Top Even if your business seems to have a good handle on its production of food waste, it's never a bad idea to dive a little deeper into how much restaurant food waste you produce daily. If your waste production turns out to be more than you thought, try taking some simple steps to better monitor and minimize your waste production. Your community, your planet, and your wallet will thank you for reducing food waste.

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Top 10 Energy Conservation Tips for Restaurants

Reducing your restaurant's overall energy consumption not only lowers your utility costs, it's also better for the environment. Many food service professionals have been adopting energy conservation methods for the past decade and have drastically cut their energy use and expenses. Here, we've outl

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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 f

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Water Saving Tips For Restaurants

Restaurants are among the top water-consuming establishments across the country. According to the EPA, the average restaurant’s water usage is around 5,800 gallons of water per day, which can add up to 25,000 to 300,000 gallons of water per year. Implementing water saving practices in your kitchen,

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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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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

Catering Tips View More

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Chafing Fuels Guide

Chafing fuels are an essential component for any catering or buffet setup, providing a reliable and efficient heat source to keep food warm and ready to serve. These fuels are specifically designed to be used with chafing dishes, which are commonly used in hotels, restaurants, and catering events. Chafing fuel is typically a gel-like substance that burns clean and odorless, ensuring that the quality and flavor of the food remains intact. With various options available, including traditional canned fuels and eco-friendly alternatives, finding the right chafing fuel for your needs is essential to ensure a successful and hassle-free event. Shop All Chafing Dish Fuel Use the following links to explore the information about chafing fuel: Different Types of Chafing Fuel Chafing Fuel Materials How to Use Chafing Fuel How to Put Out Chafing Fuel How Long Does Chafing Fuel Last? Chafer Fuel Safety Tips Chafing Fuel FAQs
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Folding Chairs Buying Guide

When designing your business' layout, one of the most important elements to select is appropriate and comfortable seating for your space. It can be overwhelming to choose the right folding chair for your location with dozens of different materials, colors, features, and styles to sift through. This

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Chafing Dish Reviews

Whether you're hosting a banquet, buffet, or catered event, chafing dishes allow you to serve your signature dishes in style. They make it easy to elevate the presentation of entrees, sides, and desserts for your guests without sacrificing functionality. Chafing dishes come in a wide range of shapes

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What Is a Charger Plate?

A charger plate is a large, decorative plate that acts as a base for other dinnerware. Also known as service plates, under plates, or chop plates, charger plates are purely ornamental and aren't safe for direct food contact. They create attractive table presentations at weddings, corporate parties,

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Folding Table Buying Guide

Coming in a variety of materials, shapes, and sizes, folding tables are great for indoor or outdoor events, banquets, parties, or even healthcare and institutional use. Thanks to their foldable designs, they offer a way to transform empty rooms into dining areas or lecture halls in minutes and maxim

Industrial View More

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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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