Manitowoc Foodservice Blog

Smart Design and Equipment Technology Leads to Greener Kitchens

Tue, 17 Apr 2012 06:52:44 -0400

Today’s chefs, restaurateurs and foodservice operators are more environmentally conscious than ever. In recent years, they have become savvier about how their operations affect the environment. In addition to specifying energy-saving equipment, many have implemented programs for conserving energy and water and managing waste. This has created an evolution from energy efficient to truly sustainable kitchens that are not only kind to the Earth, but also the bottom line.

ENERGY STAR®-rated equipment is a cornerstone of any green kitchen. With 1,150+ ENERGY STAR products, Manitowoc Foodservice is a recognized leader in developing products that are more energy efficient. Now Manitowoc has taken its commitment to green equipment to new levels, especially with its refrigeration units and ice machines.

Delfield Refrigeration and Concepts Custom Serving Lines

Refrigeration alone can account for 19% of an operation’s energy usage. Delfield offers more than 900 reach-in and undercounter refrigerator models that meet ENERGY STAR criteria. The ENERGY STAR label can lead to 35% energy savings with payback on the equipment investment within 1.3 years.

The right equipment size and configuration also leads to less energy waste. Delfield recently introduced its Concepts program, which allows operators of any size and budget to customize serving lines with right-sized undercounter refrigerators with prep counters, serving stations, drop-ins, warmers and more. Custom serving lines maximize presentation to the end consumer and allow operators to get the exact equipment needed for their menu. Visit the Delfield Concepts website to see 12 sample configurations or use the configuration tool to completely customize a counter or download our Delfield iPad apps at MTWapps.com.

Regular service, recharging refrigerant, proper air flow and always closing the door completely after use are other simple tips to increase energy savings. Delfield also uses environmentally friendly R404A refrigerant.

Manitowoc Ice Indigo™ Series Provides Intelligent Thinking Inside the Box

Manitowoc Ice leads the way with dozens of ENERGY STAR ice machines that deliver an average of 15% more energy efficiency and 10% less water usage than standard models. The Indigo Series ice machines take production, energy and water efficiency to the next level.

The Indigo Series uses technology to simplify and optimize the ice-making process. Custom ice programs allow you to save energy by planning appropriate production for peak and off-peak times. And the EasyRead display provides energy and water usage reports, making it easy to adjust for even better performance. Water quality sensor probes allow you to reduce water usage by 20%. Visit our Indigo™ site or download our iPad app to learn more about Indigo.

Just as with refrigeration, choosing the right-sized ice machine is key to reducing energy waste. Proper maintenance, cleaning and regularly changing the filter are a few other easy ways to save energy. Manitowoc Ice machines use environmentally friendly non-CFC refrigerants.

Talk with Manitowoc about how you can create a sustainable kitchen using Delfield refrigeration units, Manitowoc Ice machines and hundreds of other energy-efficient products.

Manitowoc Foodservice Cutting-Edge Equipment to be Recognized at NRA 2012

Wed, 11 Apr 2012 10:46:00 -0400

Manitowoc Foodservice’s tradition of innovative and award-winning products continues. Three cutting-edge products from Manitowoc brands have earned 2012 Kitchen Innovation Awards from the National Restaurant Association. Winners include the Merrychef eikon™ Planar Plume technology, Frymaster’s 1814 Large Vat fryers and Garland’s Induction Griddle.

Kitchen Innovation Award winners are selected for significant innovations that improve quality, productivity, service, and sustainability. They’re chosen annually by an independent, expert panel of judges comprised of internationally recognized food facilities consultants, multi-unit executives and design experts.

Manitowoc Foodservice leads the industry with 23 Kitchen Innovation Awards in 8 years.

Merrychef planar plume rapid cooking platforms offer a new level of speed and convenience.

The Merrychef eikon e2’s patented Planar Plume Airflow technology combines with microwave to achieve rapid cook times of up to 10x faster than traditional ovens. Planar Plume allows you to cook a wide range of fresh, chilled and frozen products in a fraction of the normal cooking time with excellent results, and by using very little energy compared to other platforms. Learn more.

Garland Induction Griddle offers speed, consistency and resource savings.

The Garland Induction Griddle tackles all of the challenges typically associated with traditional griddles. It maintains consistent temperature across its surface, recovers its temperature rapidly and reaches maximum temperature in less than three minutes. The solution is found in Garland’s exclusive application of induction technology. Whereas other griddles rely on radiant heat to bring the griddle plate up to temperature, our induction causes the plate itself to heat up. Learn more.

Frymaster 1814 fryers cook a lot of food while conserving space, energy and oil.

The 1814 series of Large Vat fryers from Frymaster allows operations with large volumes of fried foods to lower operational costs through a trio of savings —oil, energy and space conservation. The 1814 fryer’s signature 18” x 14” frypot cooks three baskets of food. The compact battery design uses 11-14% less space and the 1814 Fryers use 12-16% less oil than standard 50-lb fryer systems. And don’t forget the 30-50% energy savings generated by a smaller footprint and less oil to heat. The easy-to-use SMART4U® controller has programmable cook buttons and features that make it easy to produce consistent, great-tasting food. Learn more.

Make plans to Talk with Manitowoc at NRA show booths 3401/3601 or visit the Kitchen Innovations Pavilion at booth 2440: O, P & Q to see these state-of-the art pieces of equipment firsthand.

Chef Peter Schellenbach discuss trends, equipment and his favorite food.

Thu, 05 Apr 2012 14:30:32 -0400

Corporate Chef Pete Schellenbach focuses on training and education with Cleveland, Convotherm, Merrychef, and Lincoln brands as well as recipe development and validation for major restaurant chains. Chef Schellenbach offers Manitowoc’s customers a broad range of experience gained during his 20 years in the foodservice industry. He is seasoned in all back-of-house positions from dish to executive chef and has worked in a variety of segments, including QSR, independent fine-dining, hotels, country clubs and catering. He attended the New England Culinary Institute where he earned his A.O.S. in Culinary Arts.

Q: What is your favorite or signature dish to prepare?

A: Beef Short Ribs—and the way the house smells when they’re cooking!

Q: What is your favorite dessert?

A: The cake my grandmother used to make for my birthday. It was an angel food cake, hollowed out and filled with chocolate mousse, then frosted with chocolate whipped cream and covered in toasted almonds. Simple and perfect.

Q: What are five ingredients you couldn’t live without (besides basics)?

A: Sri Racha, Truffles, Panko, Cultured Butter, Citrus Fruits

Q: What is your favorite type of cuisine?

A: Italian. My culinary training was in Classical French and its associated techniques, but what I have found is that the flavor palate of all of the countries that touch the Mediterranean work well with those techniques. I’ve had great success applying the sound techniques I learned to the specific foods of Italy. That combination is where most of what I consider to be “my” food stems from.

Q: What was your favorite menu item to test and what cooking platforms did you use for the solutions?

A: I recently helped a global chain rework the process for preparing their baby back ribs. Now they use the new CONVOSmoker by Cleveland. The CONVOSmoker attachment works with our electric Convotherm Combi ovens and provides operators with the benefits of smoke-flavored foods without them having to purchase or make room for a separate smoker. Retherm can be accomplished either on a Garland Char-Broiler or in a compact-sized Merrychef Oven (an e2 or e4).

Q: What was your latest project you worked on that impacted process and workflow for the end user. What was the objective/problem to solve?

A: A local casual restaurant chain used the Lincoln Impinger II Ovens to cook pizza and several items from their appetizer menu. Despite having three ovens, there was a bottleneck at the pizza station that could result in a one hour wait for a pizza on a busy evening. By adding a Merrychef Oven with its accelerated cooking technology, we were able to take almost ALL of the appetizers away from the Impinger Ovens, which reduced the congestion at the station and greatly increased speed of service for BOTH pizza and appetizers. By our calculation, the number of customers they will be able to serve each evening will increase by about 50 people since the throughput of the entire kitchen has been increased. All by adding the right piece of equipment.

Q: What was the most challenging project you took on for a client, and what was the outcome?

A: Helping one of our military service academies figure out how to produce 5,000 meals three times per day in a temporary kitchen. The temporary kitchen was in place while their main kitchen was getting its first update in 50 years. They only had 3 types of equipment: clamshell grills, steam kettles, and combi ovens. As of the fall of 2011, the main kitchen was up and running, and the temporary space was being dismantled. They liked the Convotherm Combi Ovens so much they put them into the design of the renovated space and are still using them to produce approximately 15,000 meals per day.

Q: What is your all-time favorite Manitowoc Foodservice brand of equipment and why?

A: There are too many great brands to pick just one, but it is hard to argue with the outstanding reputation of Cleveland Range and the cutting edge technology of Merrychef Ovens.

Q: What is the importance of having quality, reliable equipment in a kitchen? Can you cite an example where equipment reliability (or a breakdown) impacted a restaurant/kitchen operation?

A: In a previous position at a club, we were providing offsite catering with an “action station” where the chefs were sautéing pasta to order. The induction burner (not a Manitowoc product) broke and there was no back up. Luckily the pasta wasn’t the only choice for the guests since we were unable to serve it as planned, but the resulting fracas over the bill was huge lesson in the need for reliable equipment (and the need to have a contingency plan).

Q: What up and coming trend do you see on the horizon in foodservice? And how can Manitowoc Foodservice play a role in it?

A: One of the hottest trends this year is “clockless dining”—the idea that the customer is eating at all hours of the day instead of at traditional mealtimes. Manitowoc Foodservice is uniquely positioned to offer restaurants the equipment solutions that will allow them to provide their customers the choices they want, while controlling costs in this demanding business environment. Combine the excellent equipment with the broad-based culinary support we provide and Manitowoc begins to pull away from the pack as the industry’s leading solutions provider.

The Manitowoc Foodservice Commitment to Energy Efficiency

Tue, 27 Mar 2012 12:03:21 -0400

Left to Right: Rick Seiss, Caitlin Rodgers, Ann Bailey – Energy Star, Dean Landeche, Lee Wichlacz

On March 15 in Washington, D.C., Manitowoc Foodservice received a 2012 ENERGY STAR Sustained Excellence Award in recognition of continued leadership in protecting the environment through energy efficiency. This year marks our third year as an ENERGY STAR partner and we are truly honored to be recognized for our ongoing efforts to make our products more “green.” Not only was this a great honor for Manitowoc Foodservice, but it as the 20^th anniversary of the ENERGY STAR program. ENERGY STAR has grown tremendously over the last 20 years to include more than 20,000 organizations, 5 billion qualified products. This has resulted in almost $230 billion saved on utility bills and prevented more than 1.7 billion tons greenhouse gas emissions. Manitowoc Foodservice is proud to be part of the ENERGY STAR program and ensuring that we are doing our part for the environment and the global citizens.

Rick Seiss, Director of Engineering for The Delfield group attended the event and has been key in growing the Manitowoc Foodservice alliance with ENERGY STAR® through his work with Delfield who has over 86% of the units it sells listed with ENERGY STAR. Many of our other brands are also part of the ENERGY STAR program including Manitowoc Ice, Jackson Warewashers and Garland Ovens and Griddles. Our commitment to green goes into everything we do from corporate to our manufacturing plants, our sustainability report (link) provides an overview of what Manitowoc Foodservice is doing today and our goals for a green futures.

We understand how foodservice equipment impacts the environment—and the cost of doing business for our operator customers. We’re committed to helping operators save money by using less water and energy. Here’s how.

Manitowoc Foodservice offers more than 1,150 ENERGY STAR-qualified products and approximately 1,800 more products that meet our EnerLogic™ program’s stringent criteria for energy savings and sustainability.
In 2011, Manitowoc Foodservice increased our ENERGY STAR-qualified portfolio by 954 models – an increase of 636 percent!
We participate in 7 ENERGY STAR categories: dishwashers, fryers, ice machines, refrigerators, freezers, steam cookers, griddles and ovens.
As part of our Operation Green initiative, the Manitowoc Foodservice website offers 44 energy-saving tips for cooking, holding, refrigeration and washing equipment.
More than 120 Manitowoc Ice machines qualify for ENERGY STAR, including the new Indigo series with custom programming options that maximize energy efficiency. Click here for our ice machine calculator.
The Jackson CREW® (Clean Reliable Eco-Friendly Warewashing) conveyor dishwasher allows users to clean 218 racks per hour using an industry-leading 0.32 gallons of water per rack.

Talk with Manitowoc about how we can help your operation become more energy efficient.

Protect Equipment Investments through Planned Maintenance

Tue, 20 Mar 2012 13:00:06 -0400

Nation’s Restaurant News recently reported that 21% of operators plan to make equipment purchases or upgrades in 2012. The decision to replace or purchase new equipment is a complex one that can affect kitchen workflow, menu production, utility costs and more. Choosing the right equipment to purchase is just the first step in maximizing your investment. Much like your car, foodservice equipment requires proactive care and occasional tune ups to maximize its longevity, efficiency and performance. Developing a planned maintenance program puts you in an offensive position to tackle potential problems before they result in downtime. Follow these four steps to put your mind at ease by planning for tomorrow’s service needs today.

1. Develop an ongoing relationship with an authorized service agent. This agent becomes a virtual part of your team and works with your equipment regularly. At Manitowoc Foodservice, we offer the STAR (Standards Training Authorized Responsive) service and parts program. All STAR technicians receive rigorous ongoing training for parts management, service call protocols, equipment installation, planned maintenance and more.

2.    Work alongside your authorized service agent to create an annual, quarterly or monthly planned maintenance program that achieves these goals:
•    Contributes to food and employee safety
•    Maximizes equipment performance and minimizes downtime
•    Reduces repair costs over the equipment’s life cycle
•    Allows service calls to be evenly budgeted over time
•    Helps assure manufacturer warranty and third-party safety compliance

3. Become familiar with self-diagnostic tools built into the equipment’s technology. These tools monitor the health of the machine and provide data to streamline service calls.

4. Manage emergencies quickly by calling on your authorized service agent within the STAR service network. STAR authorized agencies are committed to responding emergency calls in four hours or less and fixing the problem with genuine parts the first time.

Click here to locate your nearest authorized service agency and start creating your service plan today.

Come See Manitowoc Foodservice at Pizza Expo 2012 - Booth #535

Tue, 06 Mar 2012 11:55:18 -0500

There are few foods as universally appetizing as a fresh hot pizza. This category continues to grow in leaps and bounds. Everyone from C-Stores to full-scale chains find success serving this American favorite. Although pizza brings your customers in, if you’re like many restaurants, expanding your menu could get them coming back more often.

Many pizza restaurants now offer everything from gourmet-variety pizza to toasted sandwiches, salads, baked pastas, and more. These days it’s all about finding ways to use your equipment, labor and space to produce more items that your customers are craving.

At Manitowoc Foodservice we take pizza seriously with equipment solutions designed to reduce the time to prepare, cook and serve delicious pizza every time. And we offer a complete range of food, beverage and ice equipment solutions to help you to expand your offering and achieve even greater success.

Lincoln

Lincoln is the first name in conveyor ovens. With sizes ranging from counter top impinger ovens to high capacity, high volume pizza ovens like those used by the big chains, there’s a Lincoln conveyor right sized for your operation

Garland

A proven performer in a long line of innovative products from Garland; the Air-Deck looks like a deck oven, but operates with a unique air impingement process for faster, more consistent baking performance. Find out more about the Garland Air-Deck

Delfield

Delicious pizza is built on fresh ingredients. Delfield offers a complete range of refrigerated solutions from prep counters to storage to keep all of your ingredients handy and fresh – right where you need them.

Manitowoc Ice

You need ice. That’s why you should choose Manitowoc’s new Indigo series of ice machines. Manitowoc launched its award winning Indigo Series in 2011. Indigo features the world’s first EasyRead display. It’s an ice solution so intelligent, it thinks for you.

Merrychef

When it comes to high quality food faster – look no further than the Merrychef eikon series of accelerated ovens. With cook speeds up to 15x faster than traditional ovens, eikon cooks practically everything to perfection.

Employ Equipment Technology to Work Smarter in the Kitchen

Tue, 28 Feb 2012 11:53:00 -0500

Foodservice Equipment and Supplies magazine recently identified labor-saving equipment as one of the top trends of 2012. Choosing the right equipment and creating the best kitchen design to facilitate workflow are two keys to efficiency back of house. Did you know that your equipment can also save labor cost by helping your staff work smarter? Here are three ideas.

Reallocate Labor: High-tech equipment is more accessible than ever and allows staff with a variety of skill sets to operate it effectively. Allow your high-level chefs to determine optimal cook times for your menu items and utilize touch-screen programming and equipment configurations to enable back-of-house staff at all levels to easily replicate those items consistently. This approach lets your chefs do what they do best – focus on creating the best customer experience possible for each of your guests.

One way to take the guesswork out of your food preparation is with our Convotherm® Combi Oven with EasyToUCH™ technology. Upload cooking instructions and a photo for each menu item and anyone in your kitchen can cook each dish perfectly. See how it works by viewing our training video or downloading our iPad application.

Increase Productivity: Advanced Cooking Technology® allows operators to cook foods up to 15 times faster than conventional methods. This allows back-of-house staff to be more productive by expediting orders more quickly. Our Merrychef® Advanced Cooking Technology units contain touch-screen technology that allows precise cooking instructions for all menu items to be programmed into the unit’s memory. Now cooks can quickly and consistently create menu items by preparing the dish, popping it into the Merrychef unit, and pushing a button.

Automate Tasks: Now many pieces of equipment offer the ability for operators to automate certain tasks thus reducing the amount of manual labor needed to keep them operating smoothly. For example, our Manitowoc Indigo® Ice Machines feature an automated self-diagnostic program to monitor the health of the machine, energy management features which allow the operator to program and customize ice making cycles, and a self-cleaning feature that activates with the push of a button.

Talk with Manitowoc to learn more about how you can use equipment technology to work smarter in your operation.

Manitowoc Foodservice launches 6 iPad apps on the Apple App Store.

Tue, 21 Feb 2012 09:02:05 -0500

Tablets like the Apple iPad enable users to access and carry a huge amount of information with them. As the popularity of these devices grows Manitowoc is keeping pace and leading the market with its recent launch of 6 new iPad apps. With more in the works and availability on the Android Market coming soon, Manitowoc continues its efforts to make accessing information about their products and resources available and optimized for the widest number of devices possible, to better serve their channel partners and brand loyalists.

“There’s no one access point to our information any more”, says Caitlin Rodgers, Director of Marketing for Manitowoc Foodservice, “our market is increasingly mobile and we need to be there when they reach out to us—in a way that’s easy for them to work with, regardless if that is from a desktop computer or a smart phone or tablet.” Ms Rodgers adds “We’re getting very positive feedback from our channel partners. To have everything they need in the palm of their hands—from video, presentation, training, to documentation—it’s making a real difference.”

To access our apps on the Apple App Store, search Manitowoc for a complete listing or visit MTWapps.com to access the online or tablet versions.

Talk With Manitowoc - Chef Dennis Pitchford

Thu, 09 Feb 2012 14:03:00 -0500

Executive Business Development Chef Dennis Pitchford manages the test kitchen at Manitowoc’s Fort Wayne, Indiana, plant that produces Lincoln Impinger Ovens, Merrychef Accelerated Cooking Units and Merco Merchandisers and Warmers. He has a variety of responsibilities, including working with the plant’s engineering team to develop and test prototype ovens, providing culinary support to customers around the world, and demonstrating equipment at trade shows such as this year’s Pizza Expo in Las Vegas, NV March 13-15, 2012. Be sure to stop by Manitowoc Foodservice Booth #535 to see Chef Dennis.

Chef Dennis entered the foodservice industry as a second chapter in his career. “I started my career in the business world, but the call of the kitchen was strong, resulting in my departure from my office job to work in restaurants and catering in Dallas, Texas,” he said. Later, he attended the Culinary Institute of America in Hyde Park, New York, and fulfilled his internship at Chez Panisse in Berkeley, California.

Following graduation, Chef Dennis worked as a corporate chef in the culinary services division of an advertising and marketing agency specializing in foodservice clients. He developed menu concepts and recipes for a variety of clients. It was during this time that Chef Dennis first worked with a Lincoln Impinger Oven. “I first started using a Lincoln Countertop Impinger oven for food styling purposes,” he said. “We regularly conducted photo shoots at work, and when it came to pizza, I quickly learned that no other piece of equipment in our kitchen could match the beautiful browning of the crust and melting of the cheese that was delivered by the Lincoln oven. This led to the discovery that the beauty was not only skin deep – the oven also delivered terrific dough development and an all-around great tasting pizza.” As part of his work at the advertising agency, Chef Dennis developed the Mixology series for FoodChannel.com, which was a finalist in the 2010 Taste Awards for “Best Drink or Beverage Program: Web.”

Q: What is your favorite or signature dish to prepare?

A: Roast Chicken with Bread Salad. I had an epiphany eating this dish at Judy Rodger’s Zuni Café in San Francisco. The dish offers so many exciting contrasts in flavors and textures – moist chicken with crispy skin, chewy dried currants, toasted pine nuts, peppery arugula and crunchy/chewy bread chunks moistened with tangy vinaigrette. When preparing this dish at home I like to use the method published in her Zuni Café Cookbook.

Q: What are five ingredients you couldn’t live without (besides basics)?

A: Nutella, harissa, Spanish smoked paprika (pimenton), Parmigiano-Reggiano cheese, preserved lemons

Q: What is your favorite type of cuisine?

A: Spanish/Moroccan

Q: What is your favorite dessert?

A: I can be very happy with a few pieces of quality chocolate or some in-season, locally-grown fruit. Anything that combines chocolate with hazelnuts is always a winner for me.

Q: What was the latest project you worked on that impacted process and workflow for the end user. What was the objective/problem to solve?

A: I recently worked on a Lincoln Impinger II Express Oven configuration that would allow the customer to quickly cook salmon fillets. Our initial results were too fast; there wasn’t enough time for the customer to complete the other tasks required for the dish before the salmon finished cooking. Based on that input, we switched to a less aggressive configuration that would cook the salmon fillets in the same amount of time needed to complete the other tasks.

Q: What was the most challenging project you took on for a client, and what was the outcome?

A: I recently collaborated with a customer who needed to cook a wide variety of products in a Lincoln Impinger Oven with a split conveyor belt. Half of the belt was set for 2.5 minutes and the other half was running at 7 minutes. We worked with them to develop settings for everything from quesadillas and pizza to chicken breasts and salmon. The customer ended up ordering several ovens.

Q: What is your all-time favorite Manitowoc Foodservice brand of equipment and why?

A: I love the Lincoln Impinger Ovens. Though they are primarily associated with pizza (and rightfully so), these ovens can do so much more! They are terrific for cooking Tex-Mex foods and re-therming pastas; they also do an exceptionally fine job with seafood. The conveyor belt eliminates the need to constantly tend to the oven. A cook prepares and places the uncooked food on one end of the belt, and when it emerges from the oven, the food is done to the cook’s specifications. This allows our customers to achieve tremendous consistency and can dramatically reduce training time for new staff—a 16 year-old kid can get the same results on his first day as a 5-year veteran cook.

Q: Speaking of pizza, Pizza Expo 2012 is right around the corner. From an equipment standpoint, what are the latest trends or ideas for pizza operators?

A: In terms of pizza, most customers are looking for ways to improve speed and quality. Thanks to the FastBake Advanced Impingement Technology available for Lincoln Impinger Ovens, today’s ovens are achieving results that were unheard of just a few years ago.

Q: What is the importance of having quality, reliable equipment in a kitchen? Can you cite an example where equipment reliability (or a breakdown) impacted a restaurant/kitchen operation?

A: Quality, reliable equipment in a kitchen is paramount. If you can’t achieve consistent results day in and day out, you can’t expect to be in business for very long.

Q: What up and coming trend do you see on the horizon in foodservice? And how can Manitowoc Foodservice play a role in it?

A: Just as the foods and flavors of China and Japan have done in the past, I think the foods and flavors of India will go mainstream across the US, and find their place on menus ranging from fine dining to casual dining to quick serve. So whether someone is baking naan in a Lincoln Impinger Oven, re-therming a curry in seconds with a Merrychef accelerated cooking unit, holding samosas in a Merco Fried Food Holding Station, or making lassi-style drinks with a Multiplex Blend-in-Cup Workstation, Manitowoc Foodservice makes the equipment to serve great food quickly and efficiently.

Q: Do you have any advice or “tricks of the trade” for culinary students or emerging chefs regarding equipment?

A: Get the best quality equipment you can afford. “Bargain” equipment almost never pays off.

From Football to Foie Gras

Thu, 02 Feb 2012 17:07:00 -0500

Who wouldn’t want to take a road trip and tailgate at a NFL game with a group of Chefs? You know the food is going to be spectacular even if you are freezing in a parking lot on December 11, 2011 in Green Bay, WI. Chef Hans Sell, Chef Joe Knauss, and 5 of their friends have developed a tradition that is built around comradery, football and great food. “Each year we pick a NFL football team that we haven’t seen play, pack up our 1980 RV with food, a few libations and then the seven guys head out on the open road,” explains Chef Sell. This year’s trip was to the Holy Grail of football - Green Bay, WI, to see the Packers play the Oakland Raiders. (Which are some of the most elusive tickets in the NFL as all you football fans know.) The trip took 11 hours from Toronto, Canada.

When they arrived in Green Bay, the men put on their Packer’s gear complete with cheese heads and started cooking. “It’s what we do. You have to wear the gear of the home team and become a fan for the day,” said Sell.

The grill came out as soon as they hit the parking lot, but this isn’t your normal tailgating Weber mini grill, or your typical tailgating fare. This is what most would consider extreme tailgating from the food perspective. Top of the line wood fired grill, smallwares, knives and food are mandatory for this group. On the menu for this particular day, was Angus steaks and foie gras. The Angus steaks were grilled to a prefect medium rare. Then topped with grilled onions, peppers, mushrooms and foie gras.Of course, all topped off with a fried egg and served on a fresh baguette. (Recipe below) “We are here to make friends and feed people great food, this time we fed about 60 of our now very good friends. All the food is free to whoever wonders by and wants to stop for a chat and a pint of Guinness from the draft machine. We look at it as an opportunity to introduce people to food they may not have tried before,” said Chef Joe Knauss.

This tailgating experience was one these guys have never been a part of before. The fans in Green Bay are the most intense yet friendly they have ever come across. Once the word was out that the draft machine was a tapped keg of Guinness and the food was being served…the fans started showing up. The group never expected this kind of turn out. It was the first time in four years their keg was empty and the food was gone before the start of the game. To top it all off, the game was a blowout with the Packers schooling the Raiders 46-16.

The guys are already planning their next trip in 2012, possibly New Orleans, (we hear they may know how to party?) and we are sure they will do some regionally inspired cuisine. We’ll be waiting to hear about the next trip, Chefs.

Chef Hans Sell and Chef Joe Knauss both work for Manitowoc Foodservice. Chef Sell as Corporate Chef for Garland Canada. You can follow Chef Sell on twitter @thethristychef.
Chef Joe Knauss works in Tampa as Corporate Chef for Global Accounts.

BBQ’d Steak ‘n Foie Gras Grinder

Stuff you will need;
1” thick Angus Striploins (we used over 15lbs)
1 lobe deveined fresh Quebec Duck Foie Gras $120!!
10 fresh baguettes
Vidalia onions
Sweet red peppers
Cremini mushrooms
Fresh large eggs
Butter
Salt/pepper
Guinness

The actions you will take;

Grill steaks to rare/med rare then slice into 1/4” in slices
Char onions and peppers over the flame then chop
Chop mushrooms and add to the peppers and onions
Heat 2 large fry pans to HOT then add butter
Into one of the pans add the onions, mushrooms, peppers and steak, plus 2 cups Guinness
In the other pan add butter and 1/4” slices of the Foie Gras (heat the knife to make slicing easier)
Sear the Fois for 30 seconds each side and remove to a board or plate
In the loveliness left in the pan by the foie gras, fry the eggs
While the eggs are frying, slice the baguette and mound the meat and veg mixture on top.
Lay some of the Foie on top of that then an egg and finish it of with some of the beautiful pan drippings close the sandwich slice and serve.

Chef Disclaimer: You may in fact die while eating this sandwich but it will be from shear joy and ecstasy. Take solace in knowing that while you are laying there in the parking lot with a half eaten grinder in your hand, you will have a great big grin on your face, and maybe a little pan dripping….

That Was Easy - Manitowoc launches Ipad Apps

Fri, 27 Jan 2012 09:00:06 -0500

Manitowoc Foodservice is proud to announce 6 new apps in the iTunes store available for FREE download. Within in this group, is the exciting new Convotherm® EasyToUCH™ app that offers users a demo of our EasyToUCH control panel, videos on how to use and program the system, as well as documentation and a photo gallery of all the various size units available from Convotherm. This app is ideal for dealer sales personnel to demo the unit to their customers as well as for current owners of Convotherm Combi Ovens with EasyToUCH so they can explore its many features, craft recipes and more. Visit www.mtwfs.com to access all our apps. These are currently only available on Apple iPad.

Technology shapes kitchens of today and tomorrow

Tue, 24 Jan 2012 15:07:54 -0500

Change is more of a norm these days as consumers demand more convenience, variety and customization when it comes to food. That’s why an innovative approach to foodservice technology and kitchen modeling is mandatory to compete not only today but in the future. In a recent blog post, we told you about Manitowoc Foodservice’s commitment to innovation in kitchen configuration with custom and modular solutions. With the help of expert kitchen consultants, and collaboration between product engineers, chefs and sales teams, Manitowoc is keeping a constant eye toward the future, reviewing and investing in technology to help customers create and optimize their kitchen setups.

At a recent Manitowoc consultant training session, David Craft, a 40-year veteran consultant with Commercial Kitchen Planners, Inc. in Tampa, Fla., gave an overview of AutoDesk® Revit® technology. This software utilizes Building Information Modeling principles resulting in a powerful CAD program where the designer works in a single file to create a 3 dimensional model as well as deliverable plans of that model. Building Information Modeling also affords Revit live schedules and excellent error checking, and facilitates a faster design and redesign process than other CAD software today.

“For foodservice operators, this means simpler mixing and matching of different kitchen equipment to their liking — ,” Craft said. “ During the aforementioned consultant training seminar Craft created a 3D model with an electrical, plumbing, architectural, and 3D snapshot set of deliverable sheets in 30 minutes! Craft said, “We have started and delivered design concepts of entire restaurants in a single day with this program!”He said that AutoDesk® Revit is not yet widely used specifically for kitchen design, but he thinks it will be an industry-wide practice within the next five years.

Even though this technology is still developing and expanding in the foodservice segment, Manitowoc Foodservice stands behind the versatility and convenience it provides operators. We have invested in creating more than 2,700 3-D CAD equipment drawings and 480 families for the Revit library, and we will double these resources in 2012.

As the leader in foodservice equipment, Manitowoc Foodservice takes pride in not only the technology we’re advancing but also in keeping the people who work with us informed and trained in the latest trends and product information. In addition to educating consultants about Revit, we presented brand-specific, hands-on application training on Cleveland, Delfield®, Frymaster®, Garland®, Jackson, Kolpak®, Lincoln, Manitowoc® Ice and Merrychef® products in our test kitchen with our chefs. It’s through these efforts that we’ve helped thousands of operations worldwide — in more than 100 countries — and we’d love to help you too.

Talk With Manitowoc - Chef Alison Cullin-Woodcock

Wed, 18 Jan 2012 16:23:48 -0500

In our regular “Talk With Manitowoc” feature, we will sit down with Manitowoc Foodservice experts and ask them to share their unique perspective, expertise and passion for food and food operations. Chef Alison Cullin-Woodcock started her formal training in culinary arts in the United Kingdom and obtained a degree in hospitality management with an emphasis in culinary arts. Chef Alison then furthered her international experience in hotel service, catering and quick-service restaurants – giving her immense food and concept development experience along with training and presentation skills. For the past 15 of her 30 foodservice years, she’s called Manitowoc Foodservice her workplace. She previously specialized in kitchen design and new building projects for global accounts and managed new business development in the United Kingdom.
Chef Alison’s current role keeps her busy operating the main kitchen and showroom, managing visits and culinary events, while ideating menu and culinary items at the Manitowoc Foodservice headquarters in New Port Richey, Fla. She’s made recent travels to Mexico, Canada, El Salvador, Japan and Hong Kong, among other locations, to help support, implement and educate fast-food franchises and other customers on their foodservice equipment. At Manitowoc Foodservice, Alison’s job is to bring the best product to the table, while passing along guidance and experience, not only to customers but also to other chefs and staff.

Q: What kitchen design(s) are you most proud of?
A: Designing banqueting kitchens at the Dorchester hotel in London, public catering areas for two new stadiums and a full-size replica of the Titanic.

Q: What is your favorite dessert?
A: Bread and butter pudding – a typical nursery dessert – made popular and upscale as comfort food now!

Q: Do you have a favorite or signature dish to prepare?
A: I don’t have one – although anything anybody enjoys eating is going to be a favorite, that day.

Q: What are five ingredients you couldn’t live without (besides basics)?
A: Cheese, olive oil, beets, chocolate and red wine.

Q: What is your favorite type of cuisine?
A: I like Indian for the spices and traditional cooking methods that are used, but food trucks are evolving now to bring old recipes to new consumers, which I love, too!

Q: What was your favorite menu item to test, and what cooking platforms did you use for the solutions?
A: We had to create some new breakfast ideas across two oven platforms for an unlikely client that required some creativity around use of their existing in-house products only.

Q: What was the latest project you worked on that impacted process and workflow for the end-user? What was the objective/problem to solve?
A: Creating new beverages that could be delivered in the time required, with no new SKUs and operational effectiveness.

Q: What was the most challenging project you took on for a client, and what was the outcome?
A: Defining menu “white space” – meaning new items that no other chain was currently offering, with ideas to be produced across three oven platforms. The outcome was that although this client decided that the ideas were not going to be adopted by them – many have since shown up on other menu offerings to fill in the “white space.”

Q: What is your all-time favorite Manitowoc Foodservice brand of equipment and why?
A: Given my current role, I don’t have a favorite piece, but if I could only have one piece on an island – it would be a Merrychef oven for speed, quality of food, versatility and compact performance.

Q: What is the importance of having quality, reliable equipment in a kitchen? Can you cite an example where equipment reliability (or a breakdown) impacted a restaurant/kitchen operation?
A: No piece of equipment is ever totally perfect – and neither is the user – so eventually, a problem will likely occur. Our aim would be to have equipment and menus designed around being able to produce the entire menu on more than one piece of equipment, so failure in execution is never an option – you always have a second choice.

Q: What up-and-coming trend do you see on the horizon in foodservice? And how can Manitowoc Foodservice play a role in it?
A: Beverage/dessert combination ideas. The lines between a beverage and a dessert can become softened, as clients want more choice, smaller portions, portable options and a sugary treat.
In the 1970s, we had drinking yogurt. Now we have probiotic and drinking desserts. It’s about “good for you” but still a treat. With the Blend-in-Cup unit, we can offer the assistance in this area moving from a blended tea, to an ice cream sundae, and back to a fruit smoothie in one machine – with a healthy profit margin on every cup, and healthy choices for customers’ wallets and waistlines.

Image sources:
http://simplyrecipes.com/recipes/bread_pudding/
http://www.delish.com/cm/delish/images/VQ/Indian_Chicken_xl.jpg

Configure your kitchen for delicious success

Thu, 15 Dec 2011 17:20:00 -0500

We all know and love the constantly evolving flavors and trends of food – it’s our passion and what we thrive on. And, just as important to our success is the technology for food preparation. That’s why, from convenience to fine dining, or even feeding the masses, Garland has an innovative solution and plentiful expertise to quickly take your business to the next level. Designed by a collaboration of Manitowoc Foodservice chefs and engineers, Garland’s full line of kitchen equipment and accompanying customer support help you and your staff efficiently operate, while satisfying your guests with tasty, hot food with nutritional options and convenient cook times.

Featuring a comprehensive portfolio of gas and electric choices including countertop, base and top mounted cooking units, Garland products include countertop cookers, filtering systems, hot plates, char-broilers, griddles, grills, ovens and ranges. With the assistance of a personally assigned chef, your customized equipment perfectly suits your professional wants and needs. Whatever your priority, whether it’s conserving resources, expanding menus, increasing customer loyalty or enhancing service – we can help.

A custom island solution for optimal output

If you desire a higher-output kitchen with a more resourceful footprint, Garland’s kitchen island suites not only provide operational improvements and added functionality to your space, but they can also offer a convenient display should you provide your guests a view of the kitchen. “Becoming very popular are open kitchen displays – maybe it’s the rise of cooking shows like ‘Top Chef’ or Gordon Ramsay’s ‘Hell’s Kitchen’ or just evolving customer preferences – but these islands work perfectly for stores using a more open kitchen design,” says Kevin Kelly, senior business acquisition manager, Manitowoc Foodservice.

If change is your normal and versatility is an expectation, Garland’s modular island suites might be just for you. Working for what you need now and future expansions, this modular equipment offers more convenient movability. So, if you don’t like your configuration or it needs to adapt or expand – whatever it is – our modular islands make it easy. Rest assured, this adaptable equipment suite includes the same high-quality, heavy-duty components of the world-famous custom island suites. So, get moving with something that fits your business.

Experienced staff to partner with

Like you, we know it’s not just about the technology that improves your operations and increases profitability – it’s about learning how to adapt and change to fit the needs and wants of your customers. For Garland, it’s about learning and looking ahead to find ideal solutions for your customers. That’s why we instill and encourage hands-on training, education and equipment experience for our internal and external foodservice partners, for all brands sold by Manitowoc Foodservice, including Garland. For instance, a recent four-day educational summit put salespeople, manufacturer’s reps and executives together to further equipment education.

During these summits, the guts of the competitors’ products are compared alongside ours, along with in-depth chef cooking and maintenance demonstrations, and an extensive training overview of equipment uses, benefits and configurations. “This gives our foodservice partners the tools to provide our customers with superior consultation. This is just another step Manitowoc Foodservice takes to ensure our customers make the best decisions when it comes to their business,” says Kelly.

When you partner with Garland or any other Manitowoc Foodservice brand, you’re getting the most educated and tested advice around the world. We’ve helped thousands of operations worldwide – in more than 100 countries – and we’d love to help you, too.

When you’re ready to integrate your kitchen for maximum efficiency, Talk to Manitowoc at (905) 624-0260 or create your own island suite at http://www.modularsuites.com.

Leveraging local goods

Tue, 06 Dec 2011 14:30:00 -0500

From locally sourced meat, fruit and vegetables to wine, beer and liquor – the shift to “local” in retail and foodservice is here to stay. Consumers have come to expect and some even demand locally sourced items along with more responsible food-sourcing practices, and, Mintel reports, 28 percent of consumers indicated they would pay more for items that were sourced locally.

Even though there’s not a standard definition for “local,” there’s most definitely a feeling, meaning and culture behind the word that’s shifting the mind-set of consumers. From the farmers market, tailgates, pop-up stands or straight to the farm, chefs and managers are partnering with local farmers to bring fresh, bred-for-taste, local produce and other goods to the table.

If you’re curious how to get started, below are steps to add some local flair to your menu. Start simple, experiment and remember that results take time; building quality into your brand is not an overnight process.

Steps to source local goods

Find a source
Learn about local specialties in your area and/or region
Discuss local products offered by your current distributor, or discuss what could be sourced
Consider partnering with local farmers through connections, farmers markets, nonprofit brokers (e.g., Red Tomato), the Cooperative Extension Service and other virtual networks (e.g., Market Maker)
Verify potential of sustainable practices, such as growing your own herbs or produce, harvesting meat, or making liquor, wine or beer
Create a simple plan
Determine what products are within budget and logistically efficient
Choose local produce, meat or beverages, to add, replace or complement your menu
Contemplate how seasonality factors affect your menu and develop an off-season plan, if needed
Evaluate equipment solutions to keep local produce and other perishables fresh and appealing (e.g., Kolpak walk-in refrigerators)
Market yourself
Decide how you will position your local approach to consumers
Showcase local products and leverage your position through simple and consistent marketing to build differentiation
Whether it’s freshness, quality, taste, health benefits or helping the community – restaurateurs like you will continue to evolve and innovate menus to include tastes of the local area, state or region in 2012.

Talk to Manitowoc

We know that incorporating local isn’t always as easy as it sounds, so pair up with Manitowoc Foodservice. Our global services and support, along with regional culinary expertise, can help you move forward. Not only do we offer cool and heated foodservice solutions, but we also have experienced professionals to help you develop a plan for success. Talk to Manitowoc at 877.375.9300.

A versatile, convenient way to heat up your business

Mon, 21 Nov 2011 15:01:00 -0500

In today’s world of ever-changing food tastes and trends, customers have what seems like endless choices from quick service and convenience to casual and full service. Some restaurants tout a specialty dish, while some are known for more variety, convenience or versatility – no matter which, it’s no surprise that providing quality food over and over again is imperative to retaining a loyal following. Let Lincoln Foodservice’s 25 years of air impingement oven technology and one-on-one time with our knowledgeable chefs help you transition into your newest opportunity for perfection, while maintaining focus on your foodservice business goals, priorities and expectations.

Lincoln’s Countertop Impinger® ovens are small, versatile and powerful - cooking anything from burgers and chicken to pizza and enchiladas. Small, pressurized jets of hot air surround the food as it continuously moves on a conveyer belt, rapidly heating the food. Not only do these ovens cook, bake and crisp foods two to 10 times faster than conventional ovens, but they also eliminate the need for constant tending, helping to manage labor efficiency. Lincoln’s patented FastBake™ design puts perfection into your dishes as custom-sized air fingers on the top and bottom of the oven adjust and control heat by zoning, providing greater quality and consistency to your food. “An example might be a southwest omelet where the customized air impingement fingers are designed to cook the eggs, melt the cheese, then heat the ham, pepper and onions through. Just another benefit to the countertop Impinger; it cooks a consistent omelet every time,” Ryan Barlow, Corporate Chef with Manitowoc Foodservice, explains.

Both Lincoln electric conveyer oven models - the newer Digital CTI (2500 Series) and the Analog CTI (1300 Series) - provide speedy order delivery and offer a convenient entry into new or enhanced foodservice operations. From owners wanting to perfect their specialty or add on to their existing menu, Lincoln’s CTI ovens are customized for whatever your foodservice needs may be. They’re also sized for maximum versatility; the stainless steel Lincoln conveyer ovens can be placed on most commercial countertops and usually replace half-sized convection ovens or up to five microwave ovens. Ovens are stackable up to two and do not require ventilation in most situations.

Product details

Digital CTI (2500 Series)
Simple customization to quickly expand your menu

The Lincoln Digital CTI features a push-button control panel with digital time and temperature, plus customizable presets for up to four different products, giving menu flexibility when you need it while providing a consistent and simple execution. The Digital CTI offers a more robust “stepper” motor and permits the operator to change the belt direction at the touch of a button.

This digital model features a broader range of oven temperatures, adjustable from 90°F (32°C) to 600°F (315°C), helping to innovate and supplement your foodservice forte. The additional range of adjustable conveyor speeds - with quick cooking times from 30 seconds to 15 minutes - masters the toasting of items such as sandwiches and the finishing, browning and melting of foods such as shrimp picada and fresh salmon topped with fontina cheese. “More unconventional locations like food trucks, pop-up restaurants, airport and mall kiosks would benefit from the reversible belt option provided by the Digital CTI model,” suggests Chef Ryan.

Click here to watch video

Analog CTI (1300 Series)
Perfect your specialty and please your guests

The Lincoln Analog CTI’s front-of-the-oven controls include a power switch, temperature and conveyor speed controls and an indicator light that illuminates when the oven is ready for use.

The Analog CTI 1300 Series has adjustable temperature settings from 200°F (93°C) to 550°F (288°C), giving uniformity to your specialty dish. The conveyor speed adjusts from one minute to 24 minutes of cooking time, which gives your Chicago-style pizza, baked lasagna, Spanish seafood paella or other special dish the appropriate cooking requirements.

Talk to Manitowoc

We offer larger Lincoln Impinger oven models that include a half-pass door, allowing placement of product at various places along the conveyer for greater menu and cooking time convenience without changing belt speed. “For instance, an Italian pizzeria might value the half-pass model’s versatility, as longer bake items like lasagna and baked pasta can conveniently run alongside half-pass items like garlic bread, calamari and other appetizers – keeping your menu flexible and your oven temperature and end result consistent,” describes Chef Ryan. Heating devices with split belts, low sound emissions and slower baking capabilities are also available.

Our Manitowoc Foodservice chefs help develop solutions that fit your business – keeping your best interests at heart so the equipment you buy works for the menu your customers love, while keeping future menu additions, labor force expectations and operations budget top of mind. With multi-faceted foodservice experience, our chefs’ priorities are your priorities. We want the equipment you buy to work now and in the future for whatever plans you pursue. We know the quality and timeliness of your product are vital to your business and to ours,” shares Chef Ryan.

We’d love to talk with you more about your foodservice needs, so contact Manitowoc at (888) 417-5462 or mfincher@lincolnfp.com.

Ice-Cold Intelligence and Value

Fri, 11 Nov 2011 14:43:00 -0500

Over the past 21 years in the restaurant business, Gary Stolp has gained a strong appreciation for value. A franchise owner of five Subway locations in the Manitowoc, Wis., area, he has benefited from his company’s and his and his staff’s focus on product quality, the right price (the popular “$5 Footlong” promotion has been a great success, he says) and commitment to delivering an overall value that keeps customers coming back.

It’s that overall value that has driven Stolp to use Manitowoc ice machines since he began his business and to recently purchase a new Indigo™ series ice machine from the company. Stolp cites several benefits he’s seen with his new i-500 model Indigo machine, which is currently being used to produce about 150 pounds of ice a day (The machine can make more than 500 pounds a day.) in one of his five stores. One advantage the Indigo machine offers, Stolp says, is the streamlined cleaning procedure, which reduces the number of steps and overall time it takes to complete the cleaning cycle.

“With our other machines, it would take a minimum of one hour to clean,” Stolp says. “Now, we spend 15 to 20 minutes at most. That extra time can now be used more productively in serving our customers.”

The LuminIce™ Growth Inhibitor accessory, which creates “active air” by recirculating the air inside the ice machine “foodzone” over an ultraviolet (UV) light, is another way that Indigo ice machines raise the bar on cleaning standards. This active air passes over all exposed foodzone components to inhibit the growth of yeast, bacteria and other common microorganisms.

“The LuminIce feature has really kept down mold growth,” Stolp says. “This is important for food safety but also, again, reduces the labor time we have to spend manually cleaning the machines.”

The new Indigo series ice machines also include a variety of intelligent features that increase their usability, efficiency and serviceability. Customizable ice-making scheduling allows for fluctuations in daily levels of production, saving energy by making only the amount of ice you need when you need it. Ice production can be scheduled by day of week or time of day to take advantage of lower nighttime energy rates. According to Stolp, by producing ice at night with his Indigo machine, he’s noticed another benefit.

“It’s one less machine running and creating noise in the store during the day, so we can hear and interact with our customers easier,” Stolp says.

Water quality sensor probes can adjust potable water usage based on incoming water quality, resulting in less water usage. Additionally, an ice clarity feature works to improve ice quality in hard water locations. Stolp has noticed the difference since installing his Indigo ice machine.

“I’ve checked the water bills and since we put the new machine in, we’ve been using 5 percent less water in the store,” Stolp says. “I can’t attribute that to washing fewer dishes or any other factor besides the Indigo ice machine. It is definitely making a difference in that area. And the ice produced by the Indigo machine is definitely clearer than what we’ve had in the past.”

The Indigo series’ large, illuminated easy-to-read display makes communications between the machine and restaurant staff simple, prompting staff to check the water or air filter or to add sanitizer. The machines’ internal communication system provides constant monitoring of refrigeration and subsystem controls, immediately noting issues as soon as they arise so they can be addressed. The electronic storing and reading of data makes servicing easier and reduces labor and machine downtime.

“When there is an issue that requires a service call, the intelligence and monitoring inside the machine saves time for the repairman in terms of diagnosis,” Stolp says. “The machine pinpoints the issue to the exact spot that needs to be addressed.”

Stolp says his new Indigo ice machine from Manitowoc operates at peak efficiency at all times and delivers the quality and dependability that any restaurateur wants.

“In using Manitowoc ice machines during my 21 years in this business, I have always been impressed by and sold on the excellence that they provide,” Stolp says. “But this new Indigo series brings that level of quality and innovation light years beyond what they’ve ever done before.”

When asked if his other four Subway stores would be receiving Indigo ice units, Stolp replied, “Without a doubt. The managers of those other stores have seen the Indigo and all that it offers. They can’t wait to get theirs.”

For information on how the intelligence of Indigo series ice machines can add value to your operation, visit or call 1-800-545-5720.

Awareness and planning can keep daily deals from becoming daily despair

Wed, 26 Oct 2011 17:32:34 -0400

Customer marketing and its impact on your operations are important factors that are crucial to success in today’s competitive restaurant marketplace. This is never more true than when considering group buying or “daily deals” couponing through companies such as Groupon, Living Social, Eversave, BuyWithMe or the myriad local imitators.

Consumers love great deals, especially in a tight economy, and most restaurant operators are open to using daily deals to drive more customer traffic, especially with the potential for repeat business from new consumers. The intersection of these two desires has driven the recent popularity of daily deals services. However, there is a variety of differing opinions about the pros and cons of daily deals and the effect they have on restaurant operations. A recent Technomic survey of restaurateurs who participated in a third-party daily deal indicated that 51 percent were pleased with the result and 46 percent thought the deal provided good return on investment. According to research by Cooper Murphy Copywriters, two-thirds of business owners who participated in group buying coupon deals made a profit, but 82 percent indicated they were unsatisfied with the level of repeat business that resulted from the promotion.

Operators who plan and prepare for all of the effects these coupons can have on the restaurant – including your staff, your bottom line and your customers – tend to have a good experience and yield positive results for your business.

From an operator’s perspective when setting up a daily deal, it’s important to be aware of all of the potential pitfalls and take an active role in establishing the parameters of the deal and then following up on your end of the bargain when it comes to keeping those new customers that come in as a result of the deal.

Staff and Operations
Try to anticipate and plan for the influx of new customers the coupon could bring. A major key to daily deal success for a restaurant lies in working closely with the coupon vendor to establish a deal that will be beneficial to consumers, the vendor and especially your business. Establish a reasonable balance with restrictions on coupon use. For example, you should consider limiting use to weeknights if you are already plenty busy on weekends. You could also set up a longer redemption period to prevent a large influx of customers in a short period of time. These limitations can help you better manage food inventory, keep your kitchen and serving staff from being overwhelmed (be sure to staff up, if needed, during promotional periods) and help protect from a potential customer service nightmare.

Dollars and Cents
Understand the true investment and cost associated with a daily deal offer. Some deal services, Groupon for example, can take as much as half the cost of the offer as their cut. So with a deal that offers $40 in food for the cost of $20, for example, the service would get $10, yielding just $10 for your restaurant for $40 worth of food. When you factor in food, labor and overhead costs, your profit margin can be limited or non-existent. Many restaurants have wised up to this and have significantly lowered the amount of the offers. For example, $10 for $15 in food or $5 for $10 in food are much more common offers now. There is a fine balance to strike between a deal that is good for your operation but also enticing to consumers. But a recent study by professors at Rice University and Cornell University indicates that consumers who use daily deals have remained enthusiastic about using them and that “the pleasure of getting a deal outweighs the specific depth of the discount received.” So offering large discounts may not be required to create a successful deal.

Customer Experience and Retention
Bringing new customers in the door is one thing, and daily deal coupons do a good job of accomplishing this. Many of the customers using the deal are likely to be trying your restaurant for the first time. It’s what happens next with this prime opportunity that is key. Customers who have a great meal and excellent service are likely to come back, even without a coupon, and they often tell their friends and family about their positive experience with your restaurant. Providing excellent food and customer experience is obviously the goal of every operator every day, but it is especially important when bolstering the return on investment of a daily deal. If you and your staff don’t convert these new customers to repeat regulars, the costs of the discount will be for naught. To enhance this relationship, look for ways to further engage with these new customers through e-newsletters promoting new menu items, social media posts on daily specials, additional coupons or quick online surveys to gauge how you’re doing and what they like.

It pays to talk and negotiate with daily deal vendors to ensure the best interests of your operation. Group discount offers can be good or they can be bad. It’s how aware you are of the details and how prepared you are for the impact that determine whether the promotion is truly a daily deal or leads to daily despair.

Industry Trends: Spotlight on Lunch

Tue, 18 Oct 2011 13:19:34 -0400

While the foodservice industry continues to emphasize innovation built around breakfast, studies are revealing significant untapped potential in lunchtime business. This news, industry analysts say, is prompting many operators — from family- and casual-dining concepts to convenience stores — to take a second look at this previously downward-trending and often-neglected day part.

Lunch hasn’t been a growth area across the industry in years. In fact, lunch sales have been in steady decline since 2007. Hit hard by the recession and high unemployment, consumers often brown-bag lunch — or skip it altogether. Yet a “Dining Out” study from group-buying service LivingSocial found that consumers are still eating out at the midday meal an average of 2.6 meals per week, compared to 1.4 times per week for dinner and 0.8 times per week for breakfast or brunch, making it the most popular meal eaten outside of the home.

Despite the fact that lunch is maintaining its lead in restaurant sales, Technomic’s “Lunch Consumer Trend Report” indicates that different generations of consumers view lunch differently. Diners aged 18 to 34, who represent the heaviest users of restaurants at lunchtime, typically see value as price issue, and as a result tend to visit foodservice operators who offer value menus. Older consumers are equally value-conscious, but tend to view value as a combination of price, health and quality of food.

These differences offer a wide range of opportunities to foodservice operators to develop innovative menu items that meet the needs of these diverse groups. In fact, many casual-dining operators are already taking advantage of these opportunities in an effort to recapture some of the lunch crowd, offering value-conscious consumers fresh ingredients and great-tasting food at affordable prices.

Because fast, portable and inexpensive options at lunchtime are priorities for many consumers, convenience stores continue to drive increased sales during the lunch hour, as well. While other competitive channels are still flat during lunch, convenience store traffic has grown by double digits in the past year. The availability of hot food options are tailor-made for on-the-go consumers, and offering deals in the form of combos and/or discounts to offer complete meal solutions can help increase consumer satisfaction and drive additional visits throughout the day. Offering a place to sit and eat — inside or outside — is also a great way to enhance the consumer experience and position a store as a foodservice destination that will generate repeat business.

While lunch continues to be a struggle for foodservice operators, understanding the needs of cost-, time- and health-conscious consumers creates opportunities for all operators to benefit. Here are some articles showing how a number of foodservice operators are capitalizing on this growing lunch trend:

• High-end lunch deals from NYCs priciest restaurants

•    Wingstop offering mini chicken sandwiches as a test
•    P.F. Chang’s China Bistro launches lighter, lower in price and quicker to serve lunch offerings
•    Pei Wei is testing a new lunch menu offering called Diner Selects
•    Chili’s has success with lunch combos
•    Mimi’s 15 minutes or less or it is free lunch

This post incorporates information from several trade articles, including:
•    Lunch is most popular daypart, but habits vary by generation
•    LivingSocial survey: Lunch is most popular dine-out opportunity
•    Chains look to win back lunch customers
•    Leveraging the Lunch Daypart

MTWFS brands take top honors in FE&S Best in Class Awards

Mon, 10 Oct 2011 11:43:00 -0400

Subscribers of Foodservice Equipment & Supplies (FE&S) magazine — including foodservice operators, dealers and consultants — recognized several Manitowoc Foodservice brands in their annual Best in Class study, highlighting Manitowoc Ice, Frymaster, Cleveland Range, Lincoln, Garland, Delfield and Jackson as brands that continue to establish the benchmark for understanding and meeting the needs of the entire distribution channel. This year’s results also marked the 11^th consecutive year both Manitowoc Ice and Frymaster took top honors in the FE&S Best in Class Awards.

Manitowoc brands claimed top honors in ten categories, including:

• Overall Ice Makers (Manitowoc Ice)

• Overall Fryers (Frymaster)

• Overall Braising Pans (Cleveland Range)

• Overall Conveyor Ovens (Lincoln)

• Overall Steam Jacketed Kettles (Cleveland Range)

• Overall Steamers (Cleveland Range)

In addition, several Manitowoc brands were named top choices by specific customer groups, including:

• Top choice by Dealers and Consultants for Deck Ovens (Garland)

• Top choice by Dealers for Custom Stainless Steel Fabrication (Delfield)

• Top choice by Consultants for Chef Counters, Pre-Fabricated (Delfield)

• Top choice by Operators for Warewashers (Jackson — Tie with Champion)

While every foodservice equipment manufacturer offers products or services it believes are superior to the competition, measuring the perceptions of customers is the ultimate test of their beliefs. The FE&S study provides valuable insights into these perceptions, as those products deemed “Best in Class” are shown to provide value in multiple ways.

FE&S subscribers were asked to evaluate the manufacturer community on seven critical characteristics that affect the way they approach equipment and supplies purchasing. These factors include product quality, value, design and aesthetics, service and support, sales representation, inventory and availability and product information availability. Participants prioritized these seven factors in order of importance, then rated the individual manufacturers they worked with on each of the attributes. Individual results were combined to create composite scores that ultimately identified “Best in Class” leaders in each of 48 product categories.