Photo by Ivan Tjossem, HTrans Driver

In recent meetings with Houston’s insurance representatives, I was shocked to learn the severity a distracted driving violation carries.

Our insurance carrier shared with us that even just one distracted driving violation (mainly cell phone use) can lead to a driver becoming uninsurable. This is true while driving for your employer or in your personal vehicle.

The way they sum it up: “Sending or reading a text while driving takes your eyes off the road for five seconds. At 55 MPH, that’s like driving the length of an entire football field blindfolded.”

It is a new mindset for drivers; however, we must treat cell phone use as the major safety concern and violation that it is and follow regulations accordingly.

Federal law outlines the following truck driver regulations for handheld devices:

• No texting while driving
• Utilize an earpiece or speaker phone function
• Use voice-activated or one-button touch features to initiate, answer, or terminate a call
• Locate the phone so it is within reach of the driver, who must be seated properly with correctly adjusted safety belts

The absolute best practice is to abstain from cell phone use altogether while driving. Drivers should wait to be parked and off the road to use their phone, whenever possible.

Insurability and following regulations are certainly important issues, however, the safety of our Driver Team and fellow motorists is the No. 1 concern.

Thank you to our entire professional Driver Team for their continued commitment to raising awareness and operating safely.

Written by Steve Hall, HTrans Fleet Manager

Find additional safety content on the Houston’s Blog.

The post Driving Safely: Cell Phone Use Guidelines appeared first on Houston's Blog.

LABOR SHORTAGE

Labor shortages are impacting many industries. For our manufacturers this often means increased costs and slower production rates for products.

HOW HOUSTON’S HELPS

While the labor challenges have impacted us as well, Houston’s is proud to have longevity within our employee base, with many members enjoying more than 20 years with us.

INCREASED FREIGHT DEMANDS

The shipping industry is seeing demand increase faster than drivers and carriers can meet it. This has led to increased rates, decreased coverage, and longer lead times. 

HOW HOUSTON’S HELPS 

We are hiring new drivers, evaluating routes, and continue to offer prepaid deliveries on HTRANS trucks and via third party carriers. 

WEST COAST PORT CONGESTION

Port traffic is backed up, causing unparalleled large-scale delays for imported goods. Many of our vendors rely on products or materials from overseas for their production.

HOW HOUSTON’S HELPS

Our team is working in close communication with our vendors to maintain up-to-date ETAs. We are ordering in extra product whenever possible and sourcing alternative solutions as short-term subs for items that manufacturers are unable to deliver.

HOUSTON’S IS POISED TO HELP

While we are not immune to these issues, our goal is to help mitigate these challenges. Houston’s is all about solving problems. We promise to continue to work with you to help solve these problems in every way that we can.

The post Global Supply Chain Challenges appeared first on Houston's Blog.

December marks Worldwide Food Service Safety Month. Since there are few products as widely enjoyed across the globe as coffee, Houston’s has chosen to explore the reasons why properly cleaning equipment is so vitally important to a cafe’s investment, to the health of its consumers, and to the integrity of a coffee’s flavor.

The Flavor Impact

Most coffee establishments thrive on delivering a great-tasting brew. In this competitive industry, it’s often important to set an individual flavor signature apart from the multitude of other businesses vying for the consumer’s palate. However, that expertly refined flavor may be in jeopardy if you don’t take the proper precautions.

When coffee beans are roasted, they generate a natural oil. When the bean is ground, those oils are expressed and can coat the inside of grinders, french presses, espresso machines, or any equipment it comes into contact with. The problem is that this oil will continue to build, introducing new and increasingly bitter flavor to any coffee that passes through the equipment. Even if you’re using the best coffee in the world, it won’t be any good if you haven’t been regularly and thoroughly removing this excess oil.

The Health Implications

Almost all coffee equipment has dark, moist compartments that are used to either hold or make coffee. Coincidentally, dark and moist environments are perfect for mold and bacteria to grow and thrive. In as little as a few days, these toxins will begin to multiply and reach numbers that can make people sick. Sneezing, coughing, headaches, and congestion are all common symptoms of mold exposure, and it’s not uncommon for illness to get worse from there.

Many people assume that the heat generated by the coffee creation process is enough to kill any lingering toxins, but that’s simply not the case. As much as 50% of bacteria will withstand the high temperatures of a coffee maker and continue to multiply without proper cleaning. To prevent any chance of food-borne illness, it’s important to clean your equipment daily, and not just by running parts through the dishwasher. A deep clean, using specially designed cleaners, is the only way to ensure the equipment is properly sanitized.

The Bottom Line

From hiring the right staff, to choosing the best beans, a lot of hard work goes into establishing and maintaining a cafe. A good deal of money goes into it as well. Coffee equipment isn’t cheap. It also doesn’t clean itself. An unmaintained piece of machinery is going to have a shorter lifespan, and that degree of negligence could break the budget for any cafe, independent or otherwise. However, by taking the necessary steps to purchase and utilize safe and appropriate cleaning solutions, the liability of malfunctioning equipment can be minimized.

Urnex has been around since 1936, helping roasters and brewers to continue delivering fantastic coffee. The specialty coffee market is now booming, and Urnex is still here to keep the brew at its best. Houston’s is a proud supplier of Urnex products that have been designed to reach and resolve every element of a coffee maker’s sanitization needs. For those who are new to making clean coffee a priority, we even offer the Urnex System Cafe Starter Kit. It doesn’t have to be too late to make the change.

The post Brew Clean Coffee for Worldwide Food Service Safety Month appeared first on Houston's Blog.

Matcha may seem like the newest coffeehouse fad, but the truth is that this green tea beverage has been around for quite some time. This tea’s history dates as far back as China’s Tang Dynasty in the 7th Century, though it was really popularized during the Song Dynasty around the 11th Century. It was during that time when a Japanese Buddhist monk returned to his home country from a stay in China, carrying tea seeds and the knowledge of their proper preparation. These seeds eventually began a Japanese tradition that today yields some of the best matcha in the world.

Matcha has become one of the fastest growing segments of the global tea market, so it should come as no surprise that Houston’s has partnered with vendors who provide it at an exceptional level. One vendor who has made it a priority to offer high quality, traditional tea is Two Leaves and a Bud.

Two Leaves and a Bud is a pioneer in bringing teas and traditions from Asia, to the West. As one of the first to provide North Americans with teas in the pyramid-shaped sachet, this is a company that has become known for setting trends and sharing true magic from the lesser-known parts of the world. That spark is no more apparent than in Two Leaves’ matcha products. Their Nice Matcha and Ceremonial Matcha offer two flavor and application options for both newcomers and veterans to the tea.

Two Leaves’ Ceremonial Matcha has been crafted to delight with the full flavor of 100% organic Japanese green tea, while Nice Matcha is a blend with a little more sweetness (but not too much!) that perfectly complements lattes and smoothies. Often described as having a creamy and vegetal taste, matcha is unique from any other tea in its overall flavor profile. But a huge reason why this green tea has grown so popular is because of everything that it offers in addition to its one-of-a-kind flavor.

The word “matcha” literally translates to “powdered tea,” because at its core, it is a powdered version of green tea. When green tea is nearly ready to be harvested, it is covered in shade to give the leaves opportunity to grow more full with flavor, away from the harsh sunlight. Once plucked, these leaves are placed into cold storage to dry out, then pulverized with stone until all that’s left is a verdant green powder.

Once matcha has reached its silky smooth state, it can be mixed into hot or cold beverages, much like its tea counterparts. However, quite unlike other teas, matcha leaves are completely consumed. Whereas you would eventually discard a tea bag once it has finished steeping, the leaves remain in your mug until you’ve sipped them all up. The result is a far more nutritious and energizing experience.

Because of the harvesting process that it undergoes and because of the way that it’s prepared, matcha provides the body with higher levels of antioxidants and a unique amino acid called L-theanine. It’s health benefits have been linked to reducing the risk of heart disease, reducing total cholesterol levels, and can even help you feel more relaxed and concentrated. Its caffeine levels are also about on-par with an ordinary cup of coffee (almost three cups of ordinary green tea), so if you’re looking for a boost in energy, in addition to a nutritious and delicious drink, you’ve made the right choice.

In recent years, matcha has proven to have far wider applications than 7th Century China ever could have imagined. Besides its booming popularity in lattes and frappes, it has found its way into baking, ice cream, and is even sprinkled on popcorn! There seems to be no limit to the number of ways that matcha can be enjoyed, whether it be in the cafe, restaurant, or just by the chef at home. Matcha has been around for 1,400 years, and Houston’s can’t wait to see what the world does with it next.

The post Matcha – Tea with Infinite Possibility appeared first on Houston's Blog.

Whether red or white, sweet or dry, full-bodied or light, wine requires specific serving procedures in order to tap into the full potential that it has to offer. Understanding the different types of glassware and how they complement your wine will help amplify your overall wine drinking experience! Welcome to Wine Glasses 101.

Parts of a Wine Glass

The Foot: Allows the wine glass to stand upright

The Stem: Allows you to hold the glass without warming the wine up. If you were to hold the glass by the bowl, the wine would start warming up due to the body heat coming from your hands. While this may not be as big of a deal for red wines (as they are typically served at room temperature), it is probably not the best idea for a chilled white wine or champagne. Warming the glass could change the flavor of the wine

Image courtesy of Libbey®

The Bowl: Has numerous purposes; this is where you’ll find the most variation between glasses. The bowls of wine glasses are typically tapered upward with a slightly narrower opening at the top than at the bottom for proper swirling. The swirl is what releases the aroma compound of your wine. When you put the glass up to your nose after the swirl, you’ll notice a concentrated aroma coming directly from the glass. This allows for a better tasting wine and overall experience.

The bowls of wine glasses often differ in surface area depending on the type of wine you choose to drink. Red wines calls for a glass with a larger surface area to allow the wine to breathe, while white wine call for a glass with a smaller surface area. Champagne is served in a glass with a very small surface area, such as the flute, to allow the wine to retain its carbonation.

The Rim: The rim is where the flavor hits your palette first and serves a more important role than one would think. Mixologist Sandy Verma describes it best, “The rim is imperative to achieving the full experience from your wines. The thinner the rim, the less the glass distracts from the wine as you sip. A good wine glass will have a “cut” rim that is smooth to touch and does not inhibit the wine as it flows out of the glass. Less expensive glassware may have rims that are rolled or bumpy – while still functional, and very much practical for everyday use, these wine glasses may distract from the wine itself.”

Wine by the Glass

Red Wine

Red wines are best served in large wine glasses. The bowls of these glasses will be rounder and fuller with a larger opening than other wine glasses of similar capacities. This will allow you to dip your nose into the glass to detect the aroma through both taste and smell allowing for the best wine experience.

White Wine

A white wine glass will be slightly slimmer than that of a red wine glass; it will have more a U-shape to it. Less volume in the glass allows the wine to stay cooler longer while still letting the wine showcase its aroma. White wine glasses can have two types of openings – a slightly larger opening to direct the wine to the tip and sides of the tongue or a taller more narrow opening to direct the wine to the back of the tongue. The taller narrower opening is most applicable for more mature wines.

Sparkling Wine or Champagne

A sparkling wine glass will have the smallest volume of all the wine glass. This will allow the sparkling wine to retain its carbonation and temperature for a longer period of time helping the drinker capture the full flavor in the beverage.  When you think of sparkling wine, think of flute glasses or coupe glasses

Rose Wine

Rose wines most commonly offer a medium-sweet taste to them but can also be very dry. Stemmed glasses with a short bowl that either have a tapered or a flared rim best compliment this wine.  Tapered rims compliment a rose with a full-bodied flavor while flared rim enhances the sweetness of a lighter rose.

Pairings

Here are a few options for pairing wine with wine glasses from the Libbey® Masters Reserve® Collection, an American-made glassware collection presenting both elegance and style.

Prism 24 oz. Courtesy of Libbey®

Burgundy

Burgundy is a red wine which means it needs a larger bowl allowing for a nice swirl to release the aromas of the wine. This 24 oz. glass is ideal for a Burgundy wine. It also works well with a Pinot Noir or any other full-bodied wine.

Renaissance 24 oz. Courtesy of Libbey®

Cabernet Sauvignon

Jerry Moore, a Libbey® glassware product manager says that this 24 oz. Renaissance glass is “perfect for Cabernet Sauvignon.”  Stating, “It’s got a really wide bowl that helps with the evaporation and the aroma. This puts it more toward the back of the tongue.” Shiraz, Zinfandel, and Malbec are other red wines that also work well with this glass.

Renaissance 13 oz. Courtesy of Libbey®

Pinot Grigio

The 13 oz. Renaissance glass is best for a Pinot Grigio. It is wide enough to allow the wine to breathe while being small enough to keep the wine cool in temperature.

Courtesy of Libbey®

Chardonnay

A Chardonnay needs a slightly larger bowl than the Pinot to allow for more swirling to let the aroma to take precedence. However, the bowl should not be so big that the Chardonnay loses its cool temperature.

Prism 8 oz Flute. Courtesy of Libbey®

Champagne

This is where the flute glass comes to play. It has a long stem, narrow bowl, and tapered rim to allow the champagne to retain its carbonation and cool temperature for a longer period of time.

In the end, there is a whole science when it comes to wine and wine glasses. But the final result when the right glass is paired with the right wine is true perfection in a glass! Class dismissed.

Call Houston’s today and let us help you meet your wine glass needs!

The post Wine Glasses 101 appeared first on Houston's Blog.

Ban Cellphones

Initially many restaurants simply banned cellphone use. This was met with backlash as some people needed to have access to their phones for personal or business matters.  The bans promoted negative reviews and press, causing most restaurateurs to abandon this tactic. “Distracted by Technology at Mealtimes – It’s Not Who You May Think”, an article detailing a Nielson global survey, indications it isn’t just Millennials and Generation Z on their phones during meals. Surprisingly, Baby Boomers came out on top using technology at meals 52% of the time.  Millennials (at 40%) and Generation Z (at 38%) came in at the bottom. So, rather than ban cellphones and technology, perhaps it is time to figure out how to accommodate them within a restaurant atmosphere.

Design a Space for Phones

Now restaurants are building with cellphones in mind.  While encouraging a no-cellphone policy the Green Russell added a vintage phone booth to their layout and encouraged customers to step into the booth when they had to use their phone while dining.  Having a dedicated cellphone use area away from the dining room not only ensures privacy while on a phone call, but also limits the distractions for others dining in the same establishment.

Take Advantage of the Tech

Other restaurants encourage cellphone use, making their phone booths part of an online marketing strategy to get their name noticed.  BuzzyBooth, a small stand with a tablet, is a social media photo station patrons can use while waiting to be seated.  Each photo shared through the BuzzyBooth is tagged with the restaurant location, and social media links.  This option makes technology a part of your business and the cellphone becomes a positive thing to see on the table rather than a hindrance.

Restaurateurs can also encourage customers to take photos of food and use a specific hashtag found at the bottom of the menus.   Used as a digital form of word of mouth advertising for a business, hashtags along with other social media tactics make a specific watering hole, coffee shop, or restaurant easier to find.  Technology and social media can be a great addition to your current marketing strategy as your customers will practically be doing your advertising for you.

Making your own policy

When considering what your restaurant should do when it comes to technology in the dining room, first answer these questions:

• Do you use tablets or other mobile devices as part of your everyday operations?
• Would the use of a cellphone or other device benefit or hinder your restaurant atmosphere?
• What devices would be included in a technology ban or limited-use policy?
• How would such a policy be promoted and enforced?

Should your organization plan to implement a digital etiquette policy, first understand the potential repercussions of such a policy.  Does your establishment utilize a digital/dining etiquette policy?  Let us know what policies work for your business in the comments.

The post Digital Dining Etiquette appeared first on Houston's Blog.

Straw Dispenser, image courtesy of Vollrath

Reduce

There are many ways to reduce waste in restaurants.  It could be as simple as making straws optional rather than laying them on the table to languish in food splatter and never be used, but must be thrown away.  Instead operators could look into getting a Vollrath straw dispenser to allow customers to choose if they want a straw.

To reduce energy consumption look at your kitchen’s equipment; as it may be time to either upgrade or replace it.  There are many things you should know before going green. Do some research on either an energy efficient option, or possibly something that better accommodates your usage.  Figure out what works best for your kitchen before you just buy the recommended equipment by the equipment company.  Remember, reducing energy isn’t only about Energy Star labels but rather labels but how the equipment is being used.

Restaurant managers could look at consolidating deliveries or purchasing products from a local and sustainable farm.  Consolidating deliveries will lower the business’s carbon footprint or make a kitchen more efficient with less time needed to unload and restock constantly.  A bonus is purchasing from local farms can give the restaurant a new edge in the farm-to-table trend.  However, each restaurant operator must do their research to make sure the farm’s values align with the business’s values.  For instance, if the farm uses pesticides that hurt bees and the restaurant is focused on no animal cruelty, it might be a little amiss to use that farm’s products.

Reuse

Earth Day is a great day to announce that your restaurant is moving away from disposable dishware and utensils to washable dishware and flatware.  Even some fast food restaurant chains are moving to using dishes and utensils, like Café Yumm!®.  It will take a little more time on the dishwasher’s end but it could also save money on purchasing disposable plates and utensils constantly.

Image courtesy of Torani

If you have broken dishes or product that is empty we have a few ideas from Pinterest and beyond that could take old bottles and cups to a new decorative level.  In Recycle! Alternative Uses for Product & Packaging we talk about options like making birdfeeders from used Torani® bottles, Libbey® wine glass candle holders, and jar lamps.  If any of your broken dishware is colorful it could be used as part of a mosaic for your walls or a new art piece.

Have you thought about reusing your food?  Yes, many of you just fainted with shock because of issues with the health department but I promise that isn’t the angle.  Does your business have too much food and won’t use or ship it all this week?  It may be time to talk to a non-profit or soup kitchen in your area to see if rather than throwing out your food you could donate it to them.  There are many options for donating to charity, so talk with your local charities to see how you can help. Remember this is something that not only helps keep the world clean but can possibly be deducted from you taxes.

Recycle

Recycle is the go-to idea whenever the topic of being eco-friendly comes around.  Yes, you could create a compost pile but there are many other options that restaurants have. For instance, make sure the products your restaurant purchases are either made from recycled material, or are compostable, biodegradable, or recyclable.

For those who just can’t shake using disposable dishware and utensils, WNA has utensils line EarthSense™ made from a product of corn and other vegetables that is compostable.  If you still need that Java Jacket® for your coffee then you can pick up a set made from recycled paper.  To clean up your act you could look at Zephyr’s SorbUp™ Mop Heads that are made of 100% recycled material.  Even the whipped cream chargers from iSi North America are made of 100% recycled steel.

Finally, maybe it is time that you look through your trash to see what is recyclable.  There could be glass or plastic bottles from Torani that can be put in the right bin.  It may be time to remind serving staff that if napkins were only used to clean up only a water spill they are still recyclable. Also remember that your fluorescent bulbs and old equipment may be recyclable as well; just check with your local electric utility office.

Ready for Earth Day?

There are so many ways to Reduce, Reuse, and Recycle.  Your restaurant or warehouse could make a few modifications to brag about on Earth Day.  But remember as ideas like eco-friendly and sustainability become more expected than trendy, it may be time to look and see if your business practices and values need updating too.

Call Houston’s today to see how our products can fit into your new environmental and sustainability plans.

The post Help the Planet and your Business appeared first on Houston's Blog.

Image courtesy of Pixbay

What is Matcha?

Matcha is primarily a powder made of ground green tea.  Coming to the United States from Japan, it is one of the primary ingredients in a Japanese tea ceremony or chado meaning “the way of tea.”  The highest quality of matcha is also called ceremonial matcha to honor the ceremony.  The tea powder is made in a very particular fashion including a fine sieve, exact boiling water temperature, and a specific way to whisk with a specially designed bamboo whisk.  All of this is to create a perfectly mixed and frothy green drink.

Matcha is made from green tea which is full of antioxidants because it uses the entire green tea leaf rather than just stepped leaves. It is made through a meticulous process including growing the plants in shade, hand picking primarily the top leaves, steaming them, air-drying the leaves, and finally grinding them into a fine powder.  The leaves are also de-veined and the stems are removed before the powder is made.  You can see how this process will create a very high quality product.

What is so great about Matcha?

Having the entire leaf also allows for more of the antioxidants and amino acids like L-Theanine to be present in the drink.   All of these claim to help protect against heart disease and cancer while also detoxing and boosting your metabolism because you consume the entire leaf.  Some studies even say it will help prevent aging.  The L-Theanine that produces a feeling of “alert calm” which is a great way to get the same caffeine buzz of a cup of coffee without the accompanying jitters.

As with regular green tea it also contains catechins which are said help boost belly fat-burning.  It is a great additive for anyone who is looking for help to lose a little weight.  However, it helps to remember that a green tea latte with extra pumps of vanilla will probably counter act any weight loss effect.

Hot Matcha Mint Chip, Image courtesy of Dr. Smoothie

More than just tea

Some say that the new interest in matcha could show a lifestyle change for our society, a transition including the mindset and time it can take to make the tea.  The time and process it takes to make traditional matcha can be much like a meditative practice as it is meant to be in traditional ceremonies.  A traditional Japanese ceremony is meant to combine the inner and outer worlds through various actions that must be done precisely.  The principles of chado are harmony, respect, purity, and tranquility.  Sounds a lot like meditation doesn’t it?

While the original way of making matcha is still popular, and quite the experience, customers have found new ways to order it at their local coffee shops and restaurants. David Rio offers Power Chai® Matcha and Tea Frost Japanese Matcha. This makes a prefect drink for customers who want a new flavor but don’t have time, or inclination, to learn the ceremony.  Customers who just want to brighten their daily smoothie can add a scoop of supplement like Matcha Green Tea Premix by Add a Scoop Supplements.  Other chefs have put matcha in muffins, ice cream and cocktails.  They find the subtle flavor of matcha can add umami to a dish to round it out with a hint of green.

You’ve met your matcha

Tevana director of tea development Naoko Tsunada said, “We experienced double digit sales growth last year of our Organic Imperial Grade Matcha.” So, it is time to see if adding a little matcha to your menu could help sales.

Call your sales person today to get more information or place an order.

The post Much Ado about Matcha appeared first on Houston's Blog.

Dining area blind spots

There are places we check every day like the tables, floors and cushions but when was the last time you looked under the table?  Here are a few spots that could use a cleaning:

Under the tables

Look for gum or other unwanted stains that could have been bloomed through the season full of dark beers and darker sauces.

Frames

Check the tops of your painting’s frames for some timely dusting and check the wall behind them while you’re up there.  It is also a great opportunity to check the door frames and window sills.  Sure the windows look sparkling every day but when was the last time your check the sills.  It could be time to give the window frames a good cleaning with a small brush.  Just a little polish for any wood frames will bring a new vibrancy to your space.  Don’t forget the blinds and curtains could use a cleaning too.

Fans

If you have fans as part of your motif it is a great time to get the dust off before they get high use in the summer and covers your patrons in dust.

Plant leaves

Dust makes it harder for plants to absorb sunlight.  Dusting them off and maybe rearrange them in the space for a new feel for the season.

Kitchen deep clean

Now that the front of the house is looking in top shape for all those spring customers, don’t forget that the kitchen could probably use a little cleaning to keep the staff going strong.  Here are a few places to check out:

Ice Machine

It is time to give the ice machine a cleaning; before the warmer months require more ice for smoothies and cold drinks.  Clean the filters, defrost the machine on a cool day, and give it a thorough cleaning inside and out.  National Chemicals’ Ice Machine Cleaner and one of Carlisle’s utility brushes could help get all the nooks and crannies shining bright.

Drink Dispenser

This is more than a hand wash of the nozzle for the soda machine or blowing out the lines for a new flavor.  To do a deep clean run a system cleaner. National Chemicals has BLC® and Penetrate Beverage Line Cleaners for your soda and beer dispensers and CPC® Coffee Pot Cleaner for your coffee pots.

Refrigerator coils

This could not only keep your food cooler but also save you some money.  It should be cleaned monthly but now is a good time to check the coils for a little verification that everything is running properly, particularly if your gauges are reading on the high side.

Equipment Sides

Check each piece of equipment from the ovens to the meat slicer to see if they have been only cleaned in areas that food touches.  Now is the time to clean under and around.  Behind your grill isn’t just a place where a spice can fall but a place where vermin can find that spice and take it as a buffet.  Don’t forget the clean the front!  Try some FOG® Fryer/Oven/Grill Cleaner for your fryer, oven or grill to get out the lime scale or hard-water build-up.

Replace what you can’t clean

Some items are just beyond a deep cleaning and need some additional investment to either replace or cover.  Here are a few things you may need to invest a little in for a full spring cleaning:

Paint

If you have splashes or stains that just won’t wash off it may be time to put on a fresh coat.

Dishes

It may be time to update your plates if you have either new entrées or if there have been just too many broken dishes in the last season. If a new set is in your future check out our selection of tabletop items from World Tableware.

Pans

The sauce pans may have a little too many grease stains on the sides and there may be a warp radiating from the outside.  It is a great time to replace your pots and pans before the rush of summer sets in.  Pots and pans from the Challenger line could be a quick way to replace those pieces without much fuss.

Menu Covers

The edges of the menus could be stained beyond repair, while other menus covers may be scratched or bent and need replacing to continue to give your restaurant a warm and inviting environment.  H Risch Inc. has some menu covers that could be right up your alley

Cleaning supplies

After all the cleaning you just completed the broom may need replacing.  Check out Zephyr for any mops or brooms that could sweep you off your feet.

When it comes to spring cleaning we all have our places that are a priority.  Please let Houston’s know if there are any places your commercial kitchen or bar needs a few items to make it flourish in spring.

The post Spring Cleaning Tips for Your Whole Restaurant appeared first on Houston's Blog.

Does your food photograph well?

Our senses can influence our overall dining experience too.  Food plating is important, but following close behind is the general atmosphere of the establishment.  The lighting, sound, layout, and décor are all factors that can affect our enjoyment of a meal.  These components will make the first impression of a dining experience and can set the tone for the rest of the meal.  Food presentation though, will seal the deal.

We can take note of the eating habits of children as an example of the importance of food presentation.  Serve a plate of vegetables and often they look at it in disgust.  Arrange the vegetables into a smiley face and all of a sudden they are willing to give them a try.  While we can assume most adults won’t take it to that extreme, what we see on the plate can change our expectation of what we’re about to eat.  Not only that, but presentation can lead to great exposure for a restaurant if done well.  With the saturation of social media today, it’s easier than ever for people to instantly share a dining experience.   It’s all too common for guests to snap a photo or two of a beautifully plated dish and share it with their social network before even taking a bite.

An appealing food presentation is key.

So now that we know presentation is important, what are some guidelines to follow?  Food presentation is still all about timing.  It must look appealing, but also not take too much time—no one wants their food to be colder or hotter than it’s supposed to be.  Make sure to serve hot foods on warm plates and cold foods on cold plates too.  A good balance of different textures, even colors, is something to think about as well.  Add in a garnish if your dish needs a pop to make it more interesting.  Balance in portion size is important too—make sure your plate size fits the amount of food that is being served.  Also think about the theme of your restaurant.  Is it simple? Classic? Funky? Fancy?  Arrange your plates to reflect that vibe.

Ready to go out and present a winning dish?  What type of things catch your eyes?

The post Presentation is Key appeared first on Houston's Blog.