Hospitality Archives - Page 10 of 11

Posted on September 15, 2020August 4, 2022 by

Street-Side Dining: How to Pivot Your Service Outside

We’re living in the golden age of street-side dining, whether we like it or not. All across the country, the back-of-the-house is migrating to the front-of-the-house. This is the result of the void filled by the front-of-the-house moving to the patio, the sidewalk, and in some cases, even the street. Tables are now filling parking spaces that have been roped off. Streets are closed off to cars. In places nationwide, cities are turning roads into restaurants. In New York City alone, nearly nine miles of city streets are shut down to traffic to help provide for outdoor dining spaces for restaurants and bars. While this is a positive thing for restaurants helping them to move forward in the warmer months of summer, this street-side dining trend also creates some challenges. Continue reading Street-Side Dining: How to Pivot Your Service Outside

Posted on September 3, 2020August 4, 2022 by

6 Simple Actionable Steps for Foodservice Amidst COVID-19

COVID-19 Basics in the Food Industry

In the midst of this global pandemic, it is critical for our customers to be aware of COVID-19 and what it means for our industry. The coronavirus and subsequent COVID-19 disease has made its way across the globe, and it’s having impacts on the foodservice industry that have never been seen before.

First, it’s important to know the coronavirus is spread through direct contact of person to person and airborne droplets. If the virus makes its way onto a surface, it can live anywhere from 24-72 hours.

If someone touches a surface that has been contaminated by someone else with the virus, they can contract it if they do not wash their hands immediately. Washing your hands before touching your mouth, nose, or eyes will kill the virus and the best type of prevention.

More details and guidelines can be found here from the CDC.
Continue reading 6 Simple Actionable Steps for Foodservice Amidst COVID-19

Posted on June 2, 2020August 4, 2022 by

Mastering the Basics of Bussing and Outdoor Dining Post Covid

From avoiding tickets getting hung up in the kitchen to ensuring there are clean plates, every individual’s contribution is critical to success. One key role that can often go overlooked is the busser. Read on to better understand the critical role of the busser and to pick up a few tips to help staff members successfully clear tables and improve customer experience.

Bussing: A Critical Component

Every person operating in a restaurant contributes to the success of the group, and this includes the busser. They serve a number of important functions that require experience and training.

Focus on Service

Happy guests are a must for a successful restaurant, and bussers are on the frontline of preserving the guest experience. When guests arrive, they should be met with a clean table and quickly provided a glass of water. The water should be replenished as needed, and guests shouldn’t be left with dirty dishes in front of them. These are all obvious ways that bussers contribute to positive guest experiences.

There are less obvious ways that bussers can contribute – or detract – from the customer experience as well. Leaving tubs of dirty dishes in the line of sight of guests isn’t appetizing. If a busser is frazzled, this contributes frenetic energy to what should be a welcoming atmosphere.

Regardless of how your establishment employs bussers, there is no doubt that having a skilled and highly trained bussing staff will elevate guests’ dining experience.

Encourage Kitchen Flow

While keeping guests happy is of vital importance, it isn’t the only way bussers are important to a restaurant kitchen. Bussers are responsible for delivering an essential item to foodservice: flatware and dinnerware. Restaurants need to optimize their budgets, which means they can’t keep a never-ending supply of dishes and flatware in stock.

Bussers are responsible for getting dirty dishes back to dishwashers, who then get dishes cleaned and back in circulation. If bussers aren’t appropriately staffed or trained to efficiently move dishes, this could cause a backlog for the entire kitchen.

Tips for Training Bussers

One of the most important factors in efficient bussing is having well-trained staff. Make sure your staff is trained with the following in mind:

Have a restaurant-wide plan. Be clear on what your establishment’s position is on bussing. Must all guests’ plates be cleared at one time, or should they be cleared as each guest finishes? Is there an order of priority in which dishes should be cleared?
Read the table. While bussers may not interact with guests as much as the wait staff, they still need to read guest preferences. While guests don’t want to feel rushed, they also don’t want to sit with empty dishes for an extended period of time. Work with your bussers to help them pick up on guest cues to avoid guests feeling rushed or ignored.
Communication is key. Bussers need to feel comfortable with the rest of the staff so the entire staff can communicate concerns or needs.
Understand the basics. Bussers need to be well-versed in basic restaurant service skills, such as folding napkins, when silverware should be replaced, whether plates should be removed on a tray, and how to properly crumb a table.

Having a highly-operating bussing staff will ease the burdens for the rest of the kitchen.

Find the Right Equipment

Posted on January 30, 2020August 4, 2022 by

Enabling Kitchen Efficiency: Lakeside’s Mise en Place Stations

This French term for “to put things in place” is a method that helps chefs prepare ingredients and organize equipment in anticipation of a busy service.

In order to execute an effective mise en place strategy, it is important to have the right equipment. With over 70 years of experience, Lakeside offers a diverse product line. This product line, along with collaboration with end-users and foodservice consultants, allows Lakeside to provide its customers with the equipment they need. Lakeside offers three mise en place solutions to help set your kitchen up for success.

Read on to learn more about how our mise en place stations can help optimize your kitchen’s efficiencies.

Lakeside Mise En Place Carts

Lakeside’s three mise en place stations offer a number of great features. Each model includes a stainless steel top frame built to hold a full-size pan. It can also accommodate smaller pans with standard inserts or a cutting board.

The cart has integrated handles on both sides, allowing it to hold a 1/3 pan or two 1/6 pans. A detachable speed rail with an integrated towel bar allows you to use the carts to arrange and hold the ingredients for your mise en place, including spices, seasonings, bottles, and sauces.

All models are ADA compliant so can be used by any member of your staff.

Model 140

This model can be moved and adjusted as needed for your space. It includes a cantilevered H-base with four small casters that are all-swivel with brakes. This enables the cart to roll under ranges for optimal use and storage options. Adding to its versatility, Model 140 is 21×38 inches but has an adjustable-height top, so it to be modified to suit your needs.

Model 146

This mise en place cart is Lakeside’s classic model. It has an overall size of 17.5 x 38 x 35 inches and includes four 3.5 inch casters that swivel.

Model 145

If you are concerned about shipping costs and are confident in your assembly abilities, you can consider opting for Model 145. This offers the same, classic set-up as Model 146 but comes unassembled, reducing costs associated with shipping and storage. We know some people just like building things, so with our easy-to-follow instructions, it should be a sinch!

Benefits of Lakeside Carts

Each of the Lakeside mise en place carts assists you in providing menu innovation without compromising the existing kitchen layout. Efficient layout will allow the chefs in your commercial kitchen to organize ingredients and equipment in a way that makes the most sense for their process. The carts are also versatile, perfect for tableside meal prep and customization.

Lakeside mise en place carts will enable chef and staff in commercial kitchens to:

Organize cooking equipment and utensils;
Peel, wash, chop, or dice vegetables;
Trim and portion meat;
Prepare fish fillets; and
Keep spices close at hand

The above are just suggestions. The beauty of Lakeside mise en place carts is that how they are used can be unique to each member of the kitchen staff. In addition to organization, mise en place carts also promote menu planning, inventory management, and kitchen cleanliness.

Contact Lakeside Today

Whether you know exactly which mise en place carts are right for your kitchen or you need help strategizing the best fit, Lakeside is here to help. If you don’t see exactly what you need, we are happy to work with you to develop exactly what you need by modifying a standard product or specially designing a product for your unique application

Posted on January 23, 2020August 4, 2022 by

The Ergonomics Behind Food Prep

Unfortunately, the people preparing that food are not uniform in size and stature. The same countertop that is comfortable for a 5′ 6″ prep cook can cause a 6′ 2″ cook to hunch over in pain. The one-height-fits-all set up typically found in commercial kitchens isn’t ergonomically sound. In fact, it’s frequently the cause of neck, back, and shoulder pain.

The High Cost of Poor Ergonomics

Muscle strain resulting from a hunched position may result in employee absences or even Workman’s Compensation claims. According to a study done by the University of California’s Ergonomics Project Team, food preparation was one of the five areas chosen as being at most risk of ergonomic-related injuries. Those injuries were very common and often severe due to the nature of working in a kitchen. It’s frequently quite physical, involving awkward positions, physical exertion, and repetitive motions. All of these factors increase the chances of employee injuries.

The Ergonomics Project Team based their choice of the five areas on:

Analysis of the various tasks being performed
Direct observation coupled with front line experiences at different locations
Analysis of Workers’ Compensation claims
Literature review

One of their suggestions for reducing the risk of ergonomic-related injuries was to: “Adjust the height of work surfaces to better fit individual employees.” Wow, we could have told them that! So could any kitchen worker whose height doesn’t match that of standard countertops.

Uncomfortable Workstations Impact Productivity

It’s hard for employees to focus on the task at hand if they’re in pain. Just being uncomfortable can negatively impact their efficiency and productivity. It can also increase their chances of injuring themselves. A user-friendly kitchen keeps employees’ comfort and efficiency at the forefront of its design.

Designing workstations that make your employees’ comfort and safety a priority improves workplace morale while increasing efficiency and productivity. Providing workstations that are as varied in height as your employees will make many jobs easier to accomplish and more comfortable. That, in turn, can reduce employee stress.

It will also improve productivity since ergonomic design is all about helping employees complete the most tasks in the shortest time with the least amount of effort. An ergonomically-designed kitchen is better for your employees and better for your bottom line!

Finding the Right Solution

At home, you can simply stack cutting boards or stand on a step stool as a temporary solution to an uncomfortable counter height. However, neither of those home kitchen hacks are feasible for a busy commercial kitchen. In fact, they could be downright dangerous!

Solutions for commercial kitchens involve creating workstations of varying heights. These can include the standard countertops, perhaps installed at varying heights. Mise en place carts, work tables with adjustable legs, and utility carts of different heights are other options for flexible workstations that will fit a range of employee heights and statures.

Any height differential solution should also include Lakeside’s cutting board riser. This stainless steel riser elevates a prep station to a comfortable working height. Slide a waste pan into the open end for easy cleanup or use it for storage. The cutting board riser even features a handy recessed lift handle to make it easier to move between stations. Its sleek, stylish design allows it to double as a culinary display riser when it isn’t needed in the kitchen. Having several of these versatile risers on hand will allow you to make full use of all of their great features.

Posted on January 16, 2020August 4, 2022 by

Mise En Place: Streamlining and Efficiency for Commercial Foodservice

Having a well-stocked and organized kitchen can go a long way to ensure the kitchen’s smooth operation, which will ultimately lead to happier guests and greater profitability. One way that commercial foodservice operations can optimize for efficiency is by preparing stations with mise en place best practices.

What is Mise En Place?

Most lovers of food will agree that cooking is an art, and it requires the same amount of intentionality that a painter would bring to a creation. Mise en place is a French term that translates to “to set up” or “to put things into place.” In practice, mise en place is the preparation of food and organization of equipment before a chef begins to cook. Mise en place serves a crucial role in the cooking process, similar to an artist who sets up his palette with different hues of paint before beginning to work on a canvas.

It is unclear how long mise en place has been around in the culinary world, but it likely dates back to the late 1800s. Regardless of when it originated, it is a strategy that chefs take incredibly seriously. Some go so far as to call it a religion, while others have it tattooed on their bodies.

An effective mise en place strategy allows culinary professionals to coordinate labor and materials while promoting focus and self-discipline. To get the maximum benefit out of mise en place, a chef should be able to navigate his or her workstation blindfolded.

Preparing Mise En Place

Every chef in a commercial kitchen will have their own strategy for executing mise en place. At its core, however, this plan will center on ensuring that kitchen tools and ingredients are prepared and organized in the most efficient way to prepare food.

The first step in creating a mise en place plan is to prepare a list. The list should include all the steps, ingredients, and tools necessary to execute the kitchen’s tasks. It should detail prep tasks necessary for execution of the dishes.

Next comes organization and preparation. While the exact preparation will depend on the menu, it could include:

Gathering and organizing all cooking implements, such as mixing pools, knives, and pans;
Washing, peeling, and chopping vegetables;
Trimming and portioning meat;
Deboning and filleting fish;
Measuring spices;
Portioning liquids such as broth

Finally, mise en place should include a focus on cleanliness. An organized station will allow chefs to clean as they go. This ensures that all tools and implements are clean and accessible when they are needed.

Benefits of Mise En Place

The most critical benefit of mise en place is its ability to bring efficiencies to commercial kitchens. Some of the ways mise en place maximizes efficiency include:

Planning work in advance: Preparing ingredients and work spaces allow chefs to spot any items that are missing or low in inventory and can plan necessary modifications ahead of time;
Streamline the work process: Having all items for a dish prepared and in one location reduces the amount of time a chef must spend moving about the kitchen;
Promoting ownership: In a kitchen with multiple stations, each chef can feel in control of and take ownership over the preparation of their station; and
Keeping things clean: The theory of “clean as you go” is important in many professional kitchens. Having an organized station allows chefs to more effectively plan for cleaning throughout the cooking process.

Institute Mise En Place in Your Operation

If you are looking to institute or improve the mise en place method in your foodservice operation, Lakeside has the equipment that will allow you to create the most effective and efficient workspaces. Our products including action stations, utility carts, and stationary and mobile kitchen support equipment – all which can be configured to optimize the flow of a commercial kitchen. Contact us today to find out how we can help or check out more on our mise en place cart below.

Posted on January 9, 2020August 4, 2022 by

The Importance of Flexibility in Foodservice

All across the landscape of food and beverage, we’re seeing certain types of operations go beyond their traditional services as they look for greater potential. C-stores are becoming more like coffee shops. Coffee shops are gaining fast casual characteristics. Fast casual restaurants are taking on more fine-dining type elements. And all across our industry, cross over is becoming commonplace.

Essentially, it’s up to operators to think outside the box. How are they doing this? For starters, they’re rethinking common conceptions about food and beverage service times and are coming up with some creative alternatives.

Just because an operation thrives as a high-end coffee shop during the day doesn’t mean it has to close its doors at night. A serving cart that provides pastries and cereals for breakfast can also double as a dessert bar at night. Omelet stations for brunch can shift out their service to a pasta station at night. That coffee shop we mentioned? What if it doubled as a cocktail bar at night?

The key here is flexibility — flexibility in thought, flexibility in concept, flexibility in execution, and the flexibility in the equipment it takes to pull it all off.

MENU VERSATILITY

When it comes to flexible serving options, the first thing to consider is the ability to serve multiple types of menu items from the same location. This means a given piece of real estate can be attractive to customers and guests for greater periods of time. This is the ultimate in flexibility and profitability.

MOBILITY

The next step in flexibility is having the ability to take foods and beverages to the guest instead of the guest needing to come to the operator. Mobile serving stations are an easy way to transform the point-of-sale from point-to-point.

USABILITY

The final aspect of flexibility is to find equipment that is known for its usability. How easy is it to transform a serving cart from breakfast service to lunch? Are carts easy to move? How long does it take to clean? What about service and maintenance? The bottom line is flexibility is only implemented by staff members, so equipment needs to be easy to use.

MISE EN PLACE

For the ultimate in flexibility, consider the Lakeside Mise En Place cart. It easily transitions from a back-of-house helper to a front-of-house money maker. Explore ideas and get inspired with more information here.

Posted on January 3, 2020August 4, 2022 by

An Easy Way to Increase Beverage Sales on Your Patio or Veranda

In this sense, the drink cart gets a bad reputation, but it doesn’t have to be like that. The reality is, drink carts and mobile bars are a great way to bring hospitality and service directly to the customer while increasing profits for the operation. But to fully bake this concept, let’s think about it from each perspective:

Mobile Drink Carts from the Customer Perspective

As we’ve mentioned before, tableside service provides a great experience for diners. It’s engaging. It allows for a more informed selection. It’s fun!

When a drink cart or mobile bar is rolled to the tableside, it allows consumers to view the different types of spirits that are available. They can check out the garnishes or the glassware. And they can enjoy the experience of seeing a trained bartender or mixologist create a magnificent concoction right there at the table.

Perhaps the most important factor for diners, though, is the convenience a mobile beverage cart can provide. Astute bartenders who operate rolling bars can see when a table is in need of refreshing and literally be right there within a matter of seconds. Another round without having to get up? Great! Another round without having to wait for a server who then has to wait for the bar who then has to wait for the server to return! Even better!

Mobile Drink Carts from the Operator Perspective

Those benefits and conveniences for guests translate directly to profit potential for operators. There’s no better way to say it.

As everyone knows in the bar and beverage industry, time is money. When a bartender can actually roam from table to table keeping an eye on who needs a refresher, it decreases the time customers have to wait for their next beverage. This can lead to more frequent orders, which translates to profits.

Mobile bars are also a great form of advertising. What do you think newly-arrived guests will first notice about your dining room as a cart full of cocktails moves across the room from table to table? Almost certainly, they’ll be waiting for that cart to arrive to see what the offerings are.

Mobile drink carts can also help an operation expand its space. As we mentioned, the bar is often the most profitable part of an operation, but what if the physical bar is limited by space? Mobile bars can help increase output potential and better maximize reach. In fact, it’s not uncommon for a restaurant with a small bar to sell one-third of all it’s bar sales from a couple of roaming drink carts. If the bar is typically the most profitable center of an entire restaurant or foodservice operation, why not bring the bar to the customer?

Lastly, there’s the ability to bring the type of bar that’s most profitable to the guest. Instead of putting cheap wells on a roving beverage cart, operators have the ability to hand-select spirits, wines, and other offerings that are most profitable. This creates an enormous upselling opportunity, and if it’s a house-made speciality cocktail, it’s a marketing opportunity, as well.

Posted on January 2, 2020August 4, 2022 by

Make Your Brunch Service Memorable with an Omelet Station

In fact, it’s one of the things that can help differentiate a hospitality-driven property from house-sharing companies like Airbnb and VRBO. Add an omelet station to that buffet, and guests just might think they’ve found hospitality heaven.

Why?

Diners can enjoy a customized experience as they choose with the ingredients they most crave. The omelet chef can not only expertly cooks superb omelets while guests watch, but he or she can also chat with guests, offer them true hospitality, and even offer tips about local attractions and activities.

Omelet stations bring breakfast dining to a whole new level.

What is an Omelet Station?

An omelet station is a breakfast hub where guests can take advantage of customized omelets cooked the way they like them. It is breakfast without the boring, service without the fuss. Omelet stations are ideally attended by a friendly omelet chef who takes the time to listen to the diner’s preferences. The chef then expertly prepares the perfect omelet filled with the ingredients guests love.

The options for omelet fillings are limitless, with creative combinations ready to explore and savor. The chef can easily conjure up a meat-filled wonder stuffed with flavorful bacon, sausage, or even grilled shrimp. Vegetable-lovers are treated to a variety of choices including avocado or artichoke hearts. Classic cheese omelets can always be whipped up using a choice of interesting herbs and cheeses.

Of course, the best omelet stations require state-of-the-art equipment to succeed, and Lakeside Foodservice carries everything you need to help build an efficient and attractive omelet station that can help differentiate an operation from other options. And when you provide a satisfying experience, people will hear about it.

A BREAKFAST TO BRAG ABOUT:

Hoteliers can get a competitive advantage by making sure their omelet station stands out. It’s easy to have guests raving about their breakfast experience long after they are gone by taking a few simple steps. A top-of-the-line omelet station helps boost ratings and encourages positive reviews.

Offer a Variety – People like choices and variety in a breakfast buffet, and offering a comprehensive menu selection can make all the difference. Chefs should be at hand to guide guests as they decide what combination of ingredients they want in the omelet. The chef should be knowledgeable about special diet requirements including gluten-free and soy-based options.

Offer a Greeting – Great food and a creative selection are only part of what turns breakfast guests into happy, repeat customers. A warm smile and a hearty morning greeting make guests feel welcomed and comfortable. The omelet station and its chef should be a friendly reminder of everything that is good about hotel dining.

Offer Ambiance – Helping guests to start their day is also about presentation. Soft joyful music in the background along with a clean and colorful station can set a positive mood. Using special plates and sparkling silverware can enhance the breakfast ambiance. Ingredient displays should be as cheerful as the chef creating a happy experience sure to bring the guests back for dinner.

Offer Knowledge – Good omelet-makers are not only skillful at assembling the perfect egg masterpiece, but they are also a wealth of local and venue information. They can talk about local traditional recipes or advise guests about low-calorie food choices. They should be as much prepared to answer questions about hotel operations as they are about community events and activities.

Benefits of an Omelet Station

There is something satisfying about watching a chef prepare what you are about to eat. Guests love the chance to interact with the cook knowing what ends up on the plate will be hot and fresh. The transparency of open cook-to-order omelet stations gives guests peace of mind while providing entertainment and the opportunity for hotels to shine.

Lakeside Foodservice has over 70 years of experience providing innovative and efficient equipment to the industry. Our friendly team of professionals offers customized and modified solutions to fit individual challenges and needs. Lakeside proudly manufactures all of its products in the U.S.A. Contact us anytime and let us know how we can be at your service.

Posted on December 12, 2019August 4, 2022 by

The Benefits of Theater Cooking

There are many ways that restaurants can incorporate elements of theater cooking, from a completely open kitchen to implementing action stations throughout the restaurant. Here are some benefits to incorporating theater cooking into a dining establishment, as well as some considerations for making this happen.

Highlighting the Dining Experience

Theater cooking brings with it a number of benefits, all of which can result in increased engagement and satisfaction from patrons. As younger demographics place more and more value on experiences, these items will become more and more important.

Provide an Experience

It is not surprising to see experiential dining increase in popularity given the focus Millennials place on dining out and documenting their dining experiences. Theater dining allows visitors to get more than just food for their money. They’re able to engage with the chefs, learn a bit about cooking, and have easy and engaging conversation topics to share with their fellow diners.

The icing on the cake is that theater dining makes for great social media content – for owners and patrons alike. Simply put, with open-style kitchens, dining can be as much about the entertainment as it is about the food.

Be Transparent

Theater dining is more than an experience. It also provides diners assurance that their food is being cooked in a skilled manner and in a clean environment. It also increases engagement between the chef and diners. A study has found that by allowing chefs to view the diners, they become more committed to providing quality food. The ability of chefs to feel the appreciation of the diners increases the quality of the food they produce.

Save Space

Adopting an open kitchen can provide valuable, additional real estate, which can be critical given the costs of purchasing or renting a restaurant space. Open kitchens eliminate the wasted spaces between the kitchen and dining spaces, which can potentially lead to additional seating around the kitchen. This space-saving can mean the ability to serve many additional diners during each service.

Enhance Appetites

It has been found that seeing and smelling food can increase an individual’s appetite. Putting your restaurant’s great food front and center will allow diners to be tantalized by the delicious smells and tempted by all the great food they see being prepared in the kitchen.

Setting Up Your Open Kitchen

While it’s clear that theater dining can bring valuable benefits to a restaurant, setting up an open kitchen or action stations requires different equipment considerations than a traditional restaurant kitchen. You will need to decide whether to open up the main cooking area or create smaller action stations throughout the restaurant that feature specific food preparations. Operators also need to decide where to locate dishwashing and other functions that aren’t desirable for display.

Once the format of the kitchen is determined, the next step is to analyze the types of foods that will be prepared along with what equipment is required to execute the menu. For example, pizza, bread, and pastries could be well-served by a wood burning oven. A wok range could service a large variety of cooking styles, including Asian, Middle Eastern, and Italian. If you are serving Mexican or traditional American food, a grill or griddle might be a better option. Be sure to consider any regulations for your local areas, such as sanitation and ventilation. Just because you open up the kitchen, this doesn’t relieve you of complying with these requirements.

Action stations can also provide a similar type of open-cooking presentation. The difference between action stations and bringing the back-of-the-house to the front is one of mobility. It’s hard to move a kitchen, but action stations can be relocated.

Party in the front, business in the back. We’re being forced to acclimate ourselves to both a new way of doing business and a new way of dining as consumers.

What steps should you take to ensure the safety of your foodservice operation?