Eating out is always in. That doesn’t mean customers are careless about whether or not they get their money’s worth. When your restaurant skimps out on quality equipment, it potentially skimps out on the repeat visitors needed to keep it afloat. This year consider shuffling through your meat grinders, tenderizers and anything else that might be reducing productivity and, indirectly, the quality of your food. There’s a lot of high-quality utensils to choose from and a growing market that’s ever hungry for what your establishment has to offer them.
The American restaurant industry is doing well these days. Annual sales have recently hit $780 billion and Internet culture has played a major part in keeping foodie culture going strong — Instagram, in particular, has made eating out a trendy way of connecting with like-minded people while stimulating local businesses. An impressive 35% of Americans will visit casual dining restaurants on a weekly basis, with others preferring once per month or only for special occasions. Each and every restaurant has their own relationship with budgeting smartly, though a little extra effort certainly couldn’t hurt.
Our bakery industry isn’t far behind, either. The United States has seen its commercial bakery market steadily growing over the past few years, expanding from an already impressive $26 billion back in 2008 to over $30 billion in 2014. Each year brings new revelations for both customers and businesses, meaning you can’t afford to fall behind. People spend a lot of effort to invest in a good meal and fond memories. Your equipment makes your workers’ job easier, your customers’ experience happier and your business stronger.
From a heavy duty dough mixer to a meat cutting machine, every last piece of heavy duty equipment needs to keep up with growing standards. The face of the food industry is ever-changing and your business stands a better chance when it knows what customers want. Meat consumption is only increasing across the country and Rabobank has projected that meat consumption will reach over 200 pounds per capita a year in 2018. Over 60% of Millennials also prefer to order healthy options at their favorite restaurant. What does this mean for the average bistro or deli?
A good commercial grade meat grinder should be as up-to-date as possible to keep up with this demand. Nothing kills a growing reputation faster than equipment breaking down during the middle of a rush! Serious Eats has done a series of reviews on the best commercial meat grinder and how to take good care of them throughout the work week. They recommend putting your grinder, as well as its parts, in the freezer one hour before grinding. This will help it turn out much nicer for the chefs down the line. When in doubt? Just keep everything cold. It’s easily the most important element of handling meat and any equipment used to grind, cut and alter it to perfection.
Keep a close eye on food safety issues, too. A commercial grade meat grinder is only as good as its upkeep and you should be careful when choosing which cleaning techniques to mix and match at will. Cutting boards, utensils and countertops can all be quickly sanitized with a tablespoon of unscented chlorine bleach in a gallon of water. Don’t use this technique on meat grinders, though! This will damage the surface and reduce the quality of your equipment. A commercial grade meat grinder or heavy duty meat grinder will do just fine with classic hot water, soap and a harsh sponge.
There’s plenty of demand for a savvy, well-kept restaurant. Give your new visitors and repeat customers alike something to talk about.