The Benefits of Anvil Sous Vide Circulators for Restaurants and Hotels

In this busy and fast paced world, chefs need to be able to keep up with the pace that restaurant and hotel customers demand. Fine restaurants and quality hotel kitchens need to exceed the expectations of their customers. The Anvil Sous Vide Circulators give you the advantage over competitors.

The Anvil Sous Vide Circulators are particularly suitable for precision cooking and it can reproduce dishes with the greatest consistency. This catering equipment can be clipped onto pots or onto 200 millimetre deep inserts via a versatile clamp. This allows you to clamp the unit onto the pot and leave it to heat and circulate while you’re tending to other tasks.

This catering equipment is used in water to heat and circulate the liquid. Therefore, the parts that are submerged are made from stainless steel which is durable and easy to clean. In commercial kitchen setting it is essential to use catering equipment that is convenient to clean in order to save time. The heating elements are also made from stainless steel. This ensures that it is not susceptible to rust and will function for a long time.

The Anvil Sous Vide Circulators are portable units that weigh only 1.9 kilograms. It is light and small measuring at 145 x 130 x 320 millimetres, yet it is able to produce 1500 Watts and 230 volts of power. Consequently they are quite reliable and durable which is ideal for the tough commercial kitchen environment.

It has a powerful circulation pump which has a removable filter in order to ensure a uniform temperature distribution while cooking. You can control the temperature electronically by means of a large digital display which shows the time as well as the set temperature and the current temperature. The electronic controller offers high accuracy in terms of heating and it is able to reach a maximum temperature of 99 degrees Celsius.

This catering equipment has also been manufactured with safety at the forefront. It has a built in float switch which activates as a safety cut out. Plus it features an over-temperature safety with a rest button function so that it does not overheat.

The Anvil Sous Vide Circulators are designed specifically for the commercial kitchens that offer designer dishes. It is ideal for the high-end restaurant or hotel that receives customers who expect the best of the best in terms of quality meals. Restaurants whose dishes focus on quality, flavour and presentation will benefit from this catering equipment due to the consistency it offers.

Food That Doesn’t Match the Menu

The question of whether or not you are actually getting the exact same food that is listed on the menu has lingered in the restaurant industry. What guarantee is there that you are going to get exactly what you ordered? Are there any checks and balances in place to ensure the integrity of the companies sourcing the food available in restaurants? There might be many questions surrounding the notion that the food you’re ordering is not exactly as stated on the menu. But rest assured there are few if any legal loopholes within major food distribution chains so there is no cause widespread panic and I’m not trying to stop you from going to your favorite restaurant. On the contrary, most restaurants operate ethically as a restaurant’s success relies mainly on its reputation, level of service, and quality of food. We are about to uncover some of the biggest scams in the restaurant industry and as a consumer you need to know the old practice of “bait and switch” still occurs. Hopefully this article will help you become a more educated consumer so you can make better decisions when it comes to dining out.

Mass produced processed food or factory food has been available since 1910 and has continued to gain popularity ever since. Some of the most iconic American food brands were first created in laboratories and produced in factories before becoming a part of our daily cuisine. Some of the processed foods that hit the main stream market and have been popular ever since 1910 are Nathan’s Hot Dogs, Aunt Jemima syrup, Hellman’s mayonnaise, Oreo cookies, and Fluff marshmallows to name a few. Advances in technology lead some food factories to turn their efforts towards the canning and bottling of everything from vegetables to soda.

Today the fast food industry is the largest distributor of processed food but definitely not the first to introduce people to food made in a factory. However, the fast food industry was instrumental in perfecting the delivery of factory food and accomplished a major change in the way we eat by conditioning us to accept a factory processed foods as a substitute for real food. American people are consuming epic portions of prefabricated foods every day. It’s estimated the fast food industry serves 50,000,000 Americans per day. There has been such a massive infiltration of factory food into our daily cuisine that it’s hard to determine what is real and what is processed when you choose to eat at a fast food restaurant.

Thankfully fast food is not our only option when choosing whether to go out or stay home for a meal. The majority of casual dining restaurants are serving food that is higher quality food compared to fast food restaurants but still below the quality of food you might find at fine dining establishment. There have been a lot of reports of not getting exactly what the menu suggests especially when you ordered seafood at a restaurant. For example, there are 61 species of tuna and only four species are of major commercially importance. Big Eye, Albacore, Yellowfin, and Skipjack are the 4 main species of tuna you will find being served at restaurants.

Yellow fin also known as Ahi tuna and often gets mixed up with Big Eye tuna because they are similar in texture and color. Albacore, a less expensive tuna, is often mislabeled as regular tuna since it has similar characteristics and can be easily disguised on a bed of rice, surrounded by vegetables, and covered in sauce.

Shrimp, scallops, oysters and other seafood have varying degrees of quality and can be easily switched without raising too many eyebrows. Varieties of seafood species that are closely related cousins are usually similar color and texture and the difference is undetectable unless you have access to scientific genetic DNA testing. The majority of large restaurant chains rarely sell mislabeled fish however there are reports that suggest the seafood you ordered might be a closely related DNA matched cousin to the seafood listed on the menu. In one instance, one of the biggest US fine dining chain restaurants actually served Yellowfin and listed the dish as Albacore on the menu, a more expensive fish than stated on the menu.

How could I possibly discuss food fraud without mentioning the massively deceptive scam that is occurring at all levels of food distribution and created from of the popularity of Kobe beef? What I am about to tell you is plain and simple, if you bought Kobe beef in the past it probably wasn’t Kobe beef at all! Until a few years ago the FDA ban all imported meat coming from Japan. That means until a few years ago there wasn’t even one ounce of Kobe beef available in the US. Thousands of people became unsuspecting victims of a crime that span the entire restaurant industry. From large distributors, celebrity chefs, bar owners, and restaurant managers the Kobe beef scam is one of the restaurant industry’s largest scams to date.

According to the Kobe Beef Council in Japan, in 2016 less than 5900 lbs. of certified Kobe beef was exported to the US from Japan. Now 5900 lbs. does seem like a lot of meat if you were making the world’s largest burger but to put it in perspective in 2016 we consumed 18,020,960,000 lbs. of beef in the US. Food for thought, 29,494,738,000 lbs. of chicken ended up on our plates in 2016. Compared to the amount of chicken and beef consumed in the US the amount of Kobe beef that was available in 2016 was incredibly minimal. I’m going to guess that as rare as Kobe beef was in 2016, there wasn’t any wasted on burgers, sliders or any other Kobe-type products. The counterfeit Kobe is so profitable that it spilled over to another Japanese variety of beef, Wagyu beef. Wagyu beef is the other half of the meaty master plan to high-jack more money from innocent diners.

Wagyu is a Japanese word and translated to English means “Japanese cow”. There are four types of Japanese cows that can be considered Wagyu (Kuroge Washu, Akage Washu or Akaushi, Mukaku Washu, and Nihon Tankaku Washu). US farmers have imported a small number of Japanese Wagyu cows to be raised and bred in the US creating a new category of beef, “Domestic Wagyu”. Domestic Wagyu is the new, not-as-expensive-as-Kobe, ultra-beef. There are a handful of farmers working hard to keep the Domestic Wagyu bloodline pure but eventually most Wagyu will be cross bred to suit American palates and to be sold at your local butcher shop or grocery store. The quality of Wagyu beef sits between Kobe beef and USDA Prime but how can you be without a doubt certain that it’s real thing.

I went to a restaurant and ordered the Wagyu steak and it was good but much like USDA Prime is good as well. Did I fall victim to the meat barons money grab? Not sure, but it was a fantastic meal none-the-less. Let me explain my Wagyu experience this way, if you were to open my refrigerator right now you will find either USDA Prime New York strips, rib-eyes, or t-bones and no Wagyu beef. So this doesn’t happen to you and to keep yourself out of harm’s way at least until this controversy fades away, order or purchase a USDA Prime steak, have a great cook prepare it, and enjoy. You won’t be disappointed!

The fact is that only a small fraction of people in the food industry are willing to lie for profit but their careers are usually cut short and the gravy train of scam money immediately cut off. The worst abuse is taking place in the smaller local restaurants with not much of a reputation to protect. For the most part, large chains and well known restaurants have to maintain a high level of food quality, service, and overall reputation or we simply would not give them our business.

Cheers To You!

10 Unique Restaurant Promotion Ideas for New Restaurants

Just like any other business, new restaurant owners try to come up with ideas on how to promote their business to the people around their area of operation. So you got a few things figured out like people are hungry at least once a day, they like to socialize, they like to hangout in nice places with their friends and loved ones, therefore they’ll definitely do that in a dining place sooner or later, right? There is truth in this analogy, in fact, you might even conduct feasibility studies to further support your assumptions before you open your restaurant. Well, not everything works as planned so you need to have a unique restaurant promotion ideas if you are to succeed.

Before you go about doing that though, first know a few rules about restaurant promotion. They are as follows:

  1. Know Your Customer Base – Don’t just launch your restaurant marketing plan without knowing and clearly understanding your customers. Find out what their age groups are, your location versus their drive. When people are hungry is your place easily accessible to them if they want to grab some meals? Do you offer an affordable menu? You have to consider these things in order for your marketing campaign to succeed.
  2. Look at Your Business Challenges – Sometimes business challenges does not come from the outside, but rather from within your organization and staff. There may be times when they are idle at work and they’re not doing it on purpose, but rather the situation creates such scenarios. You need to come up with a plan to avoid this from happening and you make use of their time in the most efficient way.
  3. Revenue or Press? – The aim of your unique restaurant promotion ideas should be to create more press than revenue. Why? Because the longterm benefits of more press coverage is that it will increase the chances of your business to make profits exponentially. Not to mention gain of ideal clients. So utilize all your resources including social media to get the word out about your new and flourishing business franchise.
  4. Know Your Margins – Make sure you’ve calculated the costs to create the food on your menu, so you can make bundled offers and discounts without breaking even or get lesser profits than the initial investment amount you have put in. You may have to hire a professional to help you do this.

Here are the 10 best unique restaurant promotion ideas:

1) Leverage a Bigger Event

If your restaurant is somewhere in the city, then there’s a good chance that big events are held there all year round. This is a perfect opportunity to launch your unique restaurant promotion ideas and offer meal discounts if they’ll attend the concert or big movie event nearby. By doing so you may see an increase in influx of customers by 7% at least, but it could be more. Even if it doesn’t go up assuming your regular income is $10,000 per day, then you will have gotten a $700 extra for it! Or it could be $2,000 more, who knows? Like I said the opportunity for leveraging on a bigger event near you increases your chances to earn.

2) Charities & Celebrities

You can also invite a big name or a local celebrity and do a fundraiser for your local charity or fire station. Pick a celebrity whose fees are within your budget range and although you will donate the proceeds of the day’s income, it wouldn’t be so bad as you will fortify your restaurant business’ reputation and get more customers as a result. It’s a practical investment that’s worth every penny you’ve put in.

3) Holidays

Giving freebies and gifts on special occasions or holidays is also another way to market your restaurant business. Pick out a holiday or maybe a specific holiday declared by the town or city that you do business in like St. Patrick’s Day or Christmas or the city’s Foundation Day or something and offer discounts or giveaways to your patrons. You will definitely reel in more customers than usual and get a hefty profit out of it.

4) Loyalty Offerings

Offer a loyalty card to longtime customers and it will give them a reason to hang out in your restaurant. They might even bring with them their family and friends and encourage them to be loyal customers as well, so they could get loyalty cards also. This way you will make your customers your marketing agents and you won’t even have to pay them for their work.

5) Bundling and Fixed Price Offerings

This is one of the best unique restaurant promotion ideas as it allows you to pair up your best-sellers and least salable items in your inventory. You’ll be able to clear out most of the items that are not selling very well and at the same time your menu favorite gets the much attention that it needs. Make sure to give offers that does not go below the break-even margin or you’ll suffer profit loss.

6) Get Them in the Doors

There may be items in your menu that don’t sell well, because they need to be consumed by more than one customer. What you’ll need to do is once again offer it on discount for a certain number of people who are willing to include it in their order. This restaurant marketing plan is called, “get them in the doors” strategy, where people are persuaded to buy this particular food on the menu and purchase more items along the way.

7) Down Time

In some cases, your restaurant business will experience slow nights and your staff and other utilities are not utilized properly and you may have to use them in some other way that will benefit your business. What you can do is make an offer with a limited window of opportunity, let’s say, the promo will only be available between 5pm – 7pm each day. This will create a temporary surge of customers coming in and your staff will then be useful.

8) Community Events

Participating in community events will help your restaurant get press time to a lot of people and they’ll become your patrons too! It could be anyone, someone who’s house got burned down and is in need of extra cash besides their insurance coverage; a local football team that needs funding also; or it could be a youth organization looking to raise funds for their community project or something. Exposure is the key here and the more exposure your business gets, the better it is for you.

9) Buy in Bulk & Upsell

Ever went to a nice place and you find something really nice that you like to buy and purchase more of it? Well, this will be true for any business. Sooner or later someone somewhere will walk into your restaurant and find that your avocado shake is the best thing they’ve tried in the world! You can bet that they’ll come back for more, so what you’ll do is offer a discount for every 5 or 10 glasses that they’ll purchase. Not only will you gain a repeat customer, but also get sales volume on items like you’ve never had before.

10) Launches & Openings

And last but not least is new menu launches and new store branch openings. Giving huge discounts or an eat-all-you-can offer will definitely give your business the kick-start it needs. Like all the other strategies on this list, this too will bring in new customers and will most likely make them your loyal patrons. It’s important to first build a solid customer base before reaching out to more people.