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  1. Our Favorite Pastry Bags and Tips

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    The best place to start your pastry decorating journey is with good equipment. Pastry bags and tips are key for good decorating on pastries ranging from cookies, cupcakes, or cakes.

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    Pastry Bags

    Piping bags are a very versatile tool within kitchens whether you're trying to ice a cake or fill baked goods. They come in many shapes and sizes depending on what type of pastry you need iced, the temperature of the food, and personal preference. They come in two main categories, disposable and reusable.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_text_separator title="Reusable Piping Bags" border_width="3"][/vc_column][/vc_row][vc_row][vc_column width="1/2"][vc_column_text text_larger="no"]

    Polyester (Polyurethane-Lined)

    This reusable bag is quite versatile. Polyurethane is easy to clean and leakproof making it a reliable option. Because of its material, it can become slippery.[/vc_column_text][/vc_column][vc_column width="1/2"][vc_column_text text_larger="no"]

    Thermoplastic Polyurethane

    This material is thicker than other reusable options, making it a good option for hot foods yet it's still flexible for easy use. It's also stain and odor resistant.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/2"][vc_column_text text_larger="no"]

    Canvas

    Canvas piping bags are better for thicker foods, but oily foods will leak through. It's not stain-resistant and will smell over time if not cleaned properly.[/vc_column_text][/vc_column][vc_column width="1/2"][vc_column_text text_larger="no"]

    Plastic-Coated Canvas

    Plastic-coated canvas bags are good quality for their price and much easier

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  2. Baking Measurements Conversion Guide

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    Doubling a recipe is a good idea for commercial bakers who need to work fast in a busy setting. But this also means converting or adding together measurements that aren't easy to work with. Cooking should be enjoyable and relaxing, not scientific.

    No matter your experience, every baker should own a baking conversion guide. Whether you're converting from cups to millimeters, grams to teaspoons, or tablespoons to cups, this conversion guide will enhance your baking experience and confidence.

    [/vc_column_text][vc_separator][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image="25860" img_size="full" parallax_scroll="no"][vc_single_image image="25834" img_size="medium" alignment="center" onclick="custom_link" img_link_target="_blank" parallax_scroll="no" link="https://standardrestaurant.com/wp-content/uploads/2020/07/baking-measurements-conversion-guide.pdf.zip"][vc_separator][/vc_column][/vc_row][vc_row][vc_column][vc_column_text text_larger="no"]

    Dry vs Liquid

    You should never use dry measuring tools for liquids, and vice versa. Since liquids are denser than dry ingredients, the measuring is different. For recipes that need precise measuring, it's crucial to use the correct measuring tools.

    Knowing the difference between dry measuring tools and liquid measuring tools is key to every baker. Dry measuring tools have precise measurements and must be scraped off the top for exact measuring. Liquid measuring tools usually are glass or plastic and have handles that allow you to easily pour contents.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text text_larger="no"]Here are a few Celsius to Fahrenheit conversions to give you a basic understanding of the temperature differences:[/vc_column_text][vc_single_image image="25898" img_size="large" parallax_scroll="no"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text text_larger="no"]

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  3. What is "Induction Cooking"?

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    Induction cooktops aren’t a foreign concept. They are actually very common in most bustling cities in China and England. The US is slowly beginning to adopt this green technology as popular restaurant owners redesign their commercial kitchens. Read more to find out why popular restaurant owners are investing in this modern technology, and why you should too.

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    How Does It Work?

    The process of an induction cooktop is very similar to that of electric. They both use coils and they are both electric. So what's the difference? The big reveal is induction cooktops don't have to go through any mediums to reach the pan.

    Induction uses a copper coil and magnets to transfer radiant energy directly to your magnetic pan. This is very different from gas or electric, both of which either have to warm up a burner, coil, or produce a flame to transfer heat.  Because of this, induction cooktops can heat and cool your pan in a matter of seconds giving you more control than ever before.

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    Only Specific Pans Work

    One of the few downsides of induction cooking is that you must use pans with magnetic bases. This most likely excludes most of the pans you own. To test if a pan will work with induction cooktops, place a magnet at the base. If it sticks, that plan will work. Magnetic material such as iron, 430 stainless steel, or 18/0 grade stainless steel will work with induction cooking.

    Another downside is that iron base pans are usually more expensive than regular pans, and for this reason, you might have to buy new pan sets if you're considering an induction cooktop.

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  4. Wine Tasting for Beginners

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    Wine tasting has been long practiced since the 16th century. Prior to the Renaissance, wine drinking was almost a necessity. You see this was during a time when other liquids like milk and water were disease-ridden. Wine might have tasted awful back then, but it was a natural disinfectant due to having alcohol in its contents. Much like whiskey tasting, wine tasting has evolved significantly over the course of history and has been perfected in the 21st century. If you’re looking to get your foot in the door with wine tasting, look no further! Here’s our guide to becoming an amateur wine taster!

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    Set a Neutral Environment

    The first thing you’re going to want to do when you’re wine tasting is making sure you’re in the right environment. What exactly does this mean? Well for starters, you’re going to want to make sure there’s no background noise. Being in a loud crowded room may disrupt concentration. Are there any lingering aromas? Anything from perfume to pet odors may affect your ability to get a clear whiff of a wine’s aroma. The next thing you’ll want to do is make sure you’re using the right wine glass.

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    Finding the Right Equipment

    Having the right equipment not only enhances the aroma but the ambiance as well. There are four basic parts of a wine glass: the base, the stem, the bowl, and the rim. All wine glasses are going to be different for what you’re attempting to taste. You’d never use a flu

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  5. A Beginners Guide to Whiskey

    [vc_row][vc_column][vc_column_text text_larger="no"]Whiskey, known as the water of life, is an age-old drink that originated in Scotland. Whiskey originated over 1,000 years ago in Scotland and Ireland via traveling monks. The word Whiskey comes from the Gaelic word uisce/uisge, meaning water. Distilled alcohol was known in Latin as aqua vitae (water of life). In some countries, whiskey is spelled differently. A general rule of thumb is if the country has an “e” in its name then it is spelled as whiskey. If the country doesn’t have an “e” in its name, it is spelled as whisky. Although originating in these two countries, whiskey production has spread across the world. Here are some countries that produce whiskey:[/vc_column_text][/vc_column][vc_column][vc_separator][/vc_column][/vc_row][vc_row][vc_column width="1/2"][vc_column_text text_larger="no"]

    Scotland

    [/vc_column_text][vc_column_text text_larger="no"]The biggest type of whisky production you’ll find in Scotland is Scotch. We know, pretty easy, right? There are mainly two categories of Scotch: Single malt and single grain. For both, single means that the whisky was produced in a single distillery.

    The malt in “single malt” means that the whisky is made entirely from malted grain. In Scotland specifically, the malt is always made from barley. The grain, on the other hand, doesn’t need to be made from barley, nor does it need to be malted. 

    Single grain whisky can be made from both wheat or corn. The two main categories of whisky can be split into three subcategories: blended Scotch, blended malt Scotch, and blended grain Scotch.

    Blended Scotch whisky is made from combining one or more single malt Scotch whiskies that are mixed with a singl

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  6. Meal Prep Container Buying Guide

    [vc_row][vc_column][vc_column_text text_larger="no"]Starting a Meal prep routine is something that everybody should consider.

    Meal prep isn't only a good idea for people with busy lives who don't have a lot of time to spend in the kitchen, but also for people trying to diet or manage their food intake. Preparing meals ahead of time encourages you to stray from fast food and eating out, and is a helpful step to achieve your dieting goals.

    Meal prep can be very overwhelming when you first start.

    Keeping this in mind, there is no one simple way to meal prep. Considering your goals, schedule, and meal preferences you should decide which type of meal prep works best for you.[/vc_column_text][vc_text_separator title="Types of Meal Prepping"][/vc_column][/vc_row][vc_row][vc_column width="1/3"][vc_hoverbox image="18507" primary_title="Batch/Bulk Cooking" hover_title=""]Batch cooking is essentially cooking a few big meals such as soup, chilli, pasta, salads - a dish you can make at the beginning of the week that you can ration throughout the week.[/vc_hoverbox][/vc_column][vc_column width="1/3"][vc_hoverbox image="18506" primary_title="Individually Portioned meals" hover_title="" css=".vc_custom_1591222507387{border-radius: 20px !important;}"]Portion food into containers so that you can grab a dish and go.[/vc_hoverbox][/vc_column][vc_column width="1/3"][vc_hoverbox image="18510" primary_title="Prepping Ingredients" hover_title=""]Prep your ingredients beforehand to retain freshness, but still saving time by doing so. This way it's easy to throw everything in the pot and begin cooking.[/vc_hoverbox][/vc_column][/vc_row][vc_row][vc_column][vc_separator][vc_column_text text_larger="no"]

    Getting Started

    So you've figured out what type of meal prep you want to start out with, now what's next? The next step, and quite frankly the most important step, is stocking up on appropriate containers for your choice of meal prep. Here are some important

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  7. Everything You Need to Know About Food Storage

    [vc_row][vc_column][vc_column_text text_larger="no"]Everybody's come across moldy bread or spoiled greens that were left untouched since they were bought weeks before. This is why proper food storage routines are important in every home. That being said, where should one start when preparing to store food? Being sure you have the proper containers and equipment should be a top priority when preparing to store food.[/vc_column_text][vc_separator][/vc_column][/vc_row][vc_row][vc_column][vc_column_text text_larger="no"]

    Where to Start

    [/vc_column_text][vc_column_text text_larger="no"]From storing pasta to greens, having the proper containers for every situation is going to save you money as well as unnecessary stress. Organizing food can be a tedious process if you aren't familiar with how you want your kitchen to look or feel and whether it be pantry storage, fridge storage, or countertop storage, Standard Restaurant Supply has a wide variety of containers for every setting.[/vc_column_text][vc_text_separator title="Figuring Out What You Want" title_align="separator_align_left" align="align_left"][vc_column_text text_larger="no"]Before you head into the container store, know what it is you're going to be storing. If you really like to bake you're going to want glass canisters or tall airtight containers to store your flour and sugar. On the other hand, if you really enjoy eating fresh greens or produce you're going to want a variety of plastic storage containers to fit each type of fresh food.  I created a list of foods and which type of containers are recommended for storing them in.[/vc_column_text][vc_separator][vc_column_text text_larger="no"]

    Salad Storage

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  8. Beat the Heat With Air Conditioning!

    [vc_row][vc_column][vc_column_text text_larger="no"]Summer is well on its way and temperatures are steadily on the rise. In Utah, the highest recorded temperature was 117°F  with other days reaching well over 100°F. Because of how hot it gets, chances are your cooling equipment will be working harder to keep your supplies cold. Here’s what you need to know about the air conditioning in your restaurant to make sure it'll run at peak performance:[/vc_column_text][vc_column_text text_larger="no"]

    Compressors

    A compressor is one of the main units located in an air conditioning unit. Its main purpose is to circulate refrigerants that are needed for heat exchange through coils as well as apply energy to the refrigerant. In other words, it makes the unit warmer than the air outside of it. During the summer months, you want to make sure that all sensors such as the temperature and pressure sensors are as accurate as possible.

    These have been tweaked with all year and may need to be recalibrated because of the temperature change. It’s vital to make sure that your sensors are running more in the summer months. If they’re not adjusted properly, they could be run too much or not enough.[/vc_column_text][vc_separator][vc_column_text text_larger="no"]

    Condenser Coils

    Condenser coils are located in the outdoor air conditioning unit. The high-temperature refrigerant from the compressor is sent to the condenser coil. The condenser coil is the opposite of the evaporator coil because where the evaporator contains cold refrigerant, the condenser contains hot refrigerant.

    Condenser coils are designed to regulate heat transfer to the outdoor air. The refrigerant in the condenser coil releases heat energy. Air is blown over the coils with the help of the fans. As heat leaves the refrigerant to the outside, it gets liquified and starts to flow

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  9. Reopening After a Crisis

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    When disaster strikes, whether that be a natural disaster or a pandemic, a temporary closure may be needed.  The novel coronavirus has caused many businesses financial burdens and has put others out of business. Reopening seems doable now than it did at the start of the year.

    Restaurants have adapted to a pandemic by offering things like curbside takeout or having a delivery option. Going into the summer months, states have started to ease up on the restrictions set in place when the pandemic started. Here is our informative guide on how to effectively reopen your restaurant.

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    Sanitize Your Restaurant

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    Sanitizing your restaurant is key to reopening because it stops the spread of germs and prevents the spread of COVID-19. When reopening, you're going to want to thoroughly clean and sanitize the entire facility, especially if it's been closed. Local, state, and federal regulators use the FDA food code to update their own safety rules to be as consistent as possible. Here are some of the requirements of the food code that apply to coronavirus mitigation:

    • Prohibiting sick employees in the workplace
    • Strict handwashing practices that include how and when to wash hands
    • Strong procedures and practices to clean and sanitize surfaces
    • Ensuring the person in ch
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  10. Restaurant Sanitation: The Importance of Cleanliness

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    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.

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    Prevents the Spread of Germs

    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.

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    Sanitizing Reassures Customers

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