Now that restaurant restrictions due to COVID-19 are lessening and businesses are slowly beginning to open again, it's important as a restaurant owner to be sure your restaurant equipment and appliances are proficiently cleaned and sanitized. However, there is a critical difference between cleaning and disinfecting.
Cleaning refers to the removal of germs, dirt, and impurities from surfaces. It does not kill germs but merely lowers their numbers along with the risk of spreading infection. Disinfecting refers to using chemicals, for example, EPA-registered disinfectants, to kill germs on surfaces. This process does not necessarily clean dirty surfaces or remove germs, but by killing germs on a surface after cleaning, it can further lower the risk of spreading infection. Regardless, these help lower the risk of spreading infection. Provided below is a list of reasons why it's important to maintain a sanitized restaurant especially in the midst of a pandemic.
COVID-19 stays on metal for five days - That's five long days of sitting on silverware and other metals in your restaurant. Sanitizing your restaurant with EPA-registered sanitizer between customers ensures that no bacteria or germs are spread throughout the restaurant. That being said, this goes for more than just where the customer resides. Sanitizing your equipment ensures that all germs are eliminated. Requiring that your staff wears face-masks and gloves further prevents the spread of germs to not only customers but the employees as well. Next, let's look at the effect that a clean restaurant can have on the people in it.
[vc_row][vc_column][vc_column_text text_larger="no"]Curbside delivery is more common now than ever. In times of a pandemic, restaurants, and other businesses that need customer interaction are adapting to curbside delivery. For example, retailers have an online catalog in their store. A customer can purchase that product and a retail worker can run the product out to their car. Thus eliminating the need for that customer to go into the store, try on the product, and purchase it in-store. Here is how to set up your business for curbside delivery.[/vc_column_text][vc_separator][vc_column_text text_larger="no"]
First, you need to set up a location in your parking lot that's specific to curbside orders. Some restaurants may have a canopy set up outside in the parking lot that shows where the curbside pickup is designated while others may have a sign posted designating where the curbside pickup is. Having a staff member outside under a canopy is a preferable method. It allows them to run in and out of the restaurant with orders at ease. If you don't have a parking lot to set up curbside, using a patio or a side of the road may be helpful.[/vc_column_text][vc_separator][vc_column_text text_larger="no"]
Adapting your staff to curbside delivery can be a tricky process if they've never been trained in doing so. As an owner, it is your job to make sure that they understand the processes and steps needed to make the transition smooth. You'll want to have an online menu set up that allows customers to add orders or customize them. In our previous post titled "How to Set up Restaurant Delivery", we talk about set
[vc_row][vc_column][vc_column_text text_larger="no"]In some states, restrictions are slowly being lifted. COVID-19 has left a lasting impact on the world and if your restaurant is opening-up again, you’re going to need to prepare yourself for adjusting to a new norm. Here are a few recommendations we have that will help prepare you for readjusting to a new norm. But first, we need to talk about one thing, social distancing.[/vc_column_text][vc_separator][/vc_column][/vc_row][vc_row][vc_column width="1/2"][vc_column_text text_larger="no"]
According to the Center for Disease Control, social distancing, also called “physical distancing,” means keeping space between yourself and other people outside of your home. To practice social distancing, you’ll want to stay at least six feet apart from each other. In restaurants, this can be practiced by offering a takeout service. For restaurants that are opening-up fully, precautions should be in place.[/vc_column_text][/vc_column][vc_column width="1/2"][vc_single_image image="16096" img_size="577x412" alignment="right" parallax_scroll="no"][/vc_column][/vc_row][vc_row][vc_column][vc_separator][vc_column_text text_larger="no"]
The first change you'll physically need to do in restaurants is to change the seating arrangements. Space out your tables and bar stools 6 feet apart. Allow only a certain amount of customers in your restaurant. Having a pre-COVID maximum occupancy in your current restaurant may cause alarm. If you are unable to move anything around, consider marking empty booths or stools that will help distance parties from eac
[vc_row][vc_column][vc_column_text text_larger="no"]Standard Restaurant Supply has been in business since 1980, growing from one small location in Salt Lake City, Utah, to nine full size service facilities covering most of the western states and is listed in the top 25 largest and ﬁnest food service equipment companies in America.
We are a master distributor for many quality equipment name brands, as well as thousands of small-wares items needed in restaurants everyday. Our Salt Lake City, UT Location has grown to be one of the largest restaurant supply companies in the United States.
We stock over 50 thousand diﬀerent food service items and has achieved the reputation as a leader in the industry. Some of our customers include restaurants, equipment dealers, institutions, chain stores, retail stores, hospitals, grocery stores, hotels, convenience stores, refrigeration companies and broad line food suppliers.
Standard is extremely proud of it’s well deserved reputation as one of the ﬁnest food service suppliers in the nation.[/vc_column_text][vc_btn title="? Our Product Catalog" shape="round" align="center" link="url:https%3A%2F%2Fstandardrestaurant.com%2Fwp-content%2Fuploads%2F2020%2F12%2Fstandardrestaurantsupplyproductcatalog2018.pdf|title:2018%20product%20catalog"][/vc_column][/vc_row][vc_row][vc_column][vc_separator][vc_separator][/vc_column][/vc_row][vc_row][vc_column width="2/3"][vc_column_text text_larger="no"]Here at Standard Restaurant Supply, our vision and number one goal is to improve the lives of our clients and employees by providing a better culinary experience. This is the vision we live and breathe every day. One of the best ways to do that is through a fully functional, optimized, and user-friendly e-commerce website. So please, if you have any input on how we can help improve your life by providing a culinary experience, please do so by sending us a message using our contact page
During a pandemic, restaurants need some form of service that doesn’t require dining in. Most restaurants immediately added takeout or delivery options to their forms of service to thrive in a social distancing climate. Diving headfirst into delivery can be a difficult task. Here are some tips to help you take on adding delivery to your business.
Setting up a delivery space in your restaurant is vital if you’re going to add this service to your restaurant. A lot can be done by adding a space where orders can be prepared separately than regular dine-in options. Adding to this, you can turn this area into a takeout section as well. This will divert traffic from the dine in the area and put more traffic into your takeout area. It allows for a more efficient workflow.
Transferring your current menu and making a more simplified delivery menu can be helpful. A quick design tip would be to make a trifold menu that someone can take home with them. This can also be doubled as a takeout menu as well so that when customers call, they’ll have a copy of a menu on them.
One of the biggest things you can do is add an online ordering service to your delivery system. Websites like SquareSpace
[/vc_column_text][vc_column_text text_larger="no"]If you were to tell a restaurant owner ten years ago that they need to be on Instagram, Facebook, and Twitter, they most likely would’ve laughed at you. Back then smartphones were still in their early days and weren’t being fully utilized in the way that they are now. Nowadays, if you own a restaurant, one of the first things you should do once you establish your business is going online. Here is a list of social media networks and why your restaurant should be on them:[/vc_column_text][vc_separator][vc_column_text text_larger="no"]
[/vc_column_text][vc_column_text text_larger="no"]Facebook was created in 2004 by Mark Zuckerberg with the intent of creating a social site where he could connect students at Harvard to one another. In retrospect, Zuckerberg probably didn’t realize how much of a social giant Facebook would become. Now in more recent times, Facebook is used for more than just social media. You can find a job, you can find a home to live in, and you can even date people now.
Since almost 2.36 billion people use Facebook, it’s a high traffic area for businesses, especially restaurants. For restaurants, Facebook has become somewhat of a customer service area. Customers can leave reviews or check-in to restaurants when they go out to eat. When a customer posts a review of your restaurant, a reply is needed almost immediately. No matter what kind of review it is, reply. In the Public Relations world, they say that “No comment is no good”.
If your restaurant is going to have a Facebook account, it’s essential that you add business hours, location, and phone number to your page. Doing this allows potential customers the ability to
[vc_row][vc_column][vc_column_text text_larger="no"]A salad is defined as a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients. With what we have defined as a salad, you can have unlimited possibilities. You’re almost always going to be using almost the same equipment regardless of what salad you’re making.[/vc_column_text][vc_column_text text_larger="no"]
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator][/vc_column][/vc_row][vc_row][vc_column width="1/2"][vc_column_text text_larger="no"]
[/vc_column_text][vc_column_text text_larger="no"]A cutting board is absolutely required for making a salad. Cutting boards are used because they make the knife that is being used to cut up the vegetables less dull. There are different types of cutting boards out there and they all have their own pros and cons.
Wooden cutting boards are more expensive and require more upkeep to make sure that you get your use out of it.
Plastic cutting boards are significantly cheaper but dull out your knives a lot faster.
Stone cutting boards are great for the rolling of dough but can destroy knives a lot faster.
Bamboo cutting boards are more eco friendly but can’t be used as a hot plate due to their organic nature. [/vc_column_text][/vc_column][vc_column width="1/2"][woodmart_products post_type="ids" items_per_page="1" include
With the economy slowly reopening, restaurants are still required to take precautions. In Utah, dine-in restaurant services may be available, where the restaurants follow rules — including reconfiguring tables and chairs, screening employees at the start of their shifts, and screening customers. Curbside pickup is heavily emphasized but there are still some restaurants that are allowing some dine-in options. Standard Restaurant Supply has all the essential items to help businesses follow the strict guidelines that are being set by local governments. Here are a few essential items to help adjust to the precautions being set in place:
[/vc_column_text][vc_separator][/vc_column][/vc_row][vc_row][vc_column][woodmart_title tag="h2" woodmart_css_id="5ec29f636dfe3" title="Crowd Control Posts" title_width="100"][vc_text_separator title="These are an essential item because they help direct the flow of traffic leading into a restaurant. Here are a few posts on our site that we recommend to help direct traffic in your restaurant:"][woodmart_products post_type="ids" include="4038, 8488" columns="2" sale_countdown="0" stock_progress_bar="0" highlighted_products="0" products_bordered_grid="0" lazy_loading="no"][/vc_column][/vc_row][vc_row][vc_column width="1/2"][vc_column_text text_larger="no"]
Another leader in the restaurant supply field, Arvesta’s Crowd Control Post is great for those needing to follow a line of traffic in the foodservice industry. With a height of 38 inches and a retractable belt of 6 feet, this post will do more than get the job done.
[/vc_column_text][/vc_column][vc_column width="1/2"][vc_column_text text_larger="no"]
If you know good brands, you’ll know that Winco delivers on the quality of products that they deliver. Standing at 38 inches with a retractable belt extending to over 6 feet, this product is great for directing guests into your restaurants.
Being a server can be a very difficult job in the foodservice industry, but at the same time, it can be one of the most rewarding jobs. More than just being able to serve food, they must be mind readers, hosts, acrobats, customer service reps, and so much more. But over time, being a server can become one of the most rewarding jobs. Here are some tips on how to become a great server.
Whenever you start at a different restaurant, chances are they’ll probably have a different standard of being a server. What matters most is finding a universal system that you can adapt to every job in the foodservice industry. Let’s say you’re at a restaurant that offers a three-course meal. A simple system to help get orders down faster would be to write down “1,2,3” once the table has ordered. Cross out each number as you continue to bring the guests their three-course meal.
In doing so, you can keep track of what the guests have their food. Also always be sure that you’re double-checking orders for accuracy. As long as you can come up with your organizational method of ensuring that you can deliver 100% satisfaction
This is easier said than done. You can learn a menu but truly knowing a menu is asking a guest what their taste preference is and making a recommendation based on that. If a customer prefers a light meal such as a salad you wouldn’t recommend them a 12 oz. ribeye.
By studying a menu, you’re able to build rapport with a guest by knowing their taste preference. Along with this, you can ask a guest if they have any allergies so th