What Are the Benefits of Chest Freezers and Upright Freezers for Your Restaurant?

If you are a restaurant owner, you have many decisions that you need to make. You need to decide on the menu, the design of your restaurant, your commercial kitchen layout and what catering equipment will make your chef’s job more efficient. Another important decision that has to be made is that of your restaurant’s commercial refrigeration. Should you opt for a chest freezer or an upright freezer? What is the difference and benefits of the two industrial freezers?

Let’s take a look at chest freezers from a chef’s point of view.

Chest freezers have a capacity to hold large quantities of frozen foods. You will find chest freezers with a capacity of 110 litres up to 567 litres. That’s quite a variance but it shows you that whatever your frozen storage requirements, there is a chest freezer that can accommodate you. With such a large capacity option, you are able to store large quantities of meat products over a period of weeks. You can rest assured that the meat products will be just as fresh when you remove them. Then, you also need to decide on whether you would prefer a glass top chest freezer, a granite top or a solid top. If you have a need to see the contents regularly, a glass top is better. But if you are storing frozen goods for a long period of time, there is no need for this option. If you require additional kitchen surface area, then the granite top is better.

Upright freezers also have their benefits and various options available to the chef. These units take up less space in the kitchen opposed to the space that the chest freezer takes up. Upright freezers also have the option of having a solid door or a glass door for the same reason as the chest freezer. So which one you choose will depend on your requirements. These upright units have different capacities from 315 litres to 494 litres. There is more than enough room for large quantities of frozen foods. These are beneficial for storing a variety of frozen foods as you can place them on different shelves. On each shelf you can store a different category of frozen item such as vegetables on one shelf and fruit on another shelf. The added benefit with the upright version is that you can easily see what is inside due to the shelving system; as opposed to the chest freezer where you have to stack everything on top of each other. To find a particular frozen food, you’ll have to remove the ones above it and this could prove to be inconvenient.

These are the two types of catering equipment that you would need to make a decision on whether you choose the upright version or the chest version. Each has its benefits and it all depends on how you run your kitchen as to which one is better for you.

CaterWeb stocks a full range of commercial kitchen products and we even offer free demonstrations as well as hands on training if necessary. Visit our website to access our online store or alternatively we welcome you to visit our new showroom.

Please call us at 0861 CATERWEB or e-mail your inquiry to sales@caterweb.co.za so we may assist with your catering equipment requirements!

2014 Restaurant Executive Summit

November 3 – 5, 2014 | The Ritz-Carlton, Ft. Lauderdale,

Your customers are digital natives. Your service and operations are being reshaped by technology. Your marketing strategies are rapidly evolving – or should be. The 2014 Restaurant Executive Summit is the venue for senior-level restaurant leaders — across operations, marketing, finance and technology – to arm themselves with the innovative ideas they need to Feed Consumers with a #Digital @ppetite, keep their businesses competitive, and keep on growing.

This is not your standard “learn it and forget it” conference where great ideas never make their way back to your organization. The 2014 Restaurant Executive Summit is focused on helping attendees achieve results. Educational sessions are high energy and high caliber, and are combined with hands-on interactive workshops to help attendees develop an action plan from what they’ve learned.

The Education: Silo-Free and Solutions Focused

• In the Day Two Keynote, hear from John Costello, President, Global Marketing & Innovation, Dunkin’ Brands, Inc. Costello will discuss how Dunkin’ Brands keeps a 60-year-old icon relevant to consumers today through omni-channel marketing. Learn how Dunkin’ Brands determines the right role for social, mobile, digital and traditional marketing.
• Join a visionary think-tank in the “Transformation of Restaurant Operations” panel, featuring senior-level executives from across the enterprise. The panel will tackle how to change operational models, and leverage new technologies in the process, as consumer expectations for service and personalization change.
• Are you tired of attending conferences that have great ideas but don’t help you build an action plan? The 2014 Restaurant Executive Summit will enable you to solidify what you’ve learned, find out what others learned, and create an action plan for implementing new ideas in your organizations in an all new interactive Closing Un-Session: The Ultimate Summit Wrap-Up. This is not your grandmother’s closing session!

The Networking.

Take advantage of a unique networking environment where key decision makers, free of departmental silos, will be able to exchange ideas, best practices and offer fresh perspectives. The collective goal of our highly interactive format is to stay in front of industry trends, preserve financial health and position companies for growth.

Who Attends?

Senior-level restaurant executives, CEO, President, Owner, CIO/CTO, CFO, COO, CMO VP, EVP, SVP of Marketing, Operations, Finance and Technology. Top decision-makers, franchisees and independent operators from growth-oriented Restaurant companies who:
• Need to enhance customer engagement to drive loyalty
• Have a ton of data that could be helpful if it were well organized
• Care about how new digital solutions impact their front line team
• Are concerned about how their brand uses digital channels
• Are concerned about ROI, and have to manage budgets
• Are tired of conferences that have great ideas but don’t help you build an action plan.

Small Business Growth Through Your Business Plan

You need a business plan. To be successful, in anything, especially a business, you need a plan. The idea of writing a comprehensive business plan can be daunting to people, yet it is imperative to effectively grow your small business. To grow your small business, you need a rock solid business plan.

Why do you need a business plan, you say? You might think, I have a great idea. Everybody will love my idea. I applaud your confidence. Yet, you must be mindful and careful of your short-sightedness. Not everybody likes the same things. Consumer tastes and performances vary wildly. What is a fantastic idea to you may not be of value to somebody else.

Also, there is a lot to understand about running a business and the simple process of sitting down and thinking through it strategically is a valuable exercise. Let me give you a quick example from an area of Long Beach, California where I live. There is an area known as Belmont Shore that contains a strip of shops, coffee houses, restaurants and bars. It is a fun area, often frequented by high foot traffic from the locals and tourists visiting the city. A small shop on this street can have a monthly lease of $10,000+ dollars. This is a pretty big monthly number for a small business and if this is not considered in your plan, you will fail. For example, if you have a slim profit margin, you might need to sell $100,000 worth of items to simply cover all of your expenses.

The overwhelming majority of people enter into their businesses without plan. And, guess what, the majority of small businesses fail. As you need to know where you are going in your life, you need that same vision in your business. A business plan is really a detailed roadmap on how to get there.

Here is a short, but definitely not comprehensive list of what you should consider in your plan. What will you sell and why do people want and need to buy it? Where will you operate? If you have a virtual business, you still need a web-page storefront. Who is your competition and why is your product better? How will you market your products and communicate your better products? Also, who is your market? If you answer ‘everybody’, please reconsider. You cannot cost-effectively advertise to or provide good customer service to all people. Lastly, you must not forget the numbers. Some people are intimated by the financials. If this is you, get help from a consultant, financial advisor, or your accountant.

Do not be intimidated by the process. There are ample resources out there to help you. I encourage you to visit the Small Business Administration at www.SBA.gov for some valuable and cost-free information. There are even basic templates and plans that you can download at no-cost. Also, depending on the specifics of your business and your location, you might have access to free, or extremely low-cost business plan development consulting and training courses. You can also call your local college or review their course catalogue. The investment of your time, energy, and very little money will reap significant rewards.

To effectively grow your small business you need a good business plan. Write a powerful business plan to grow your small business.

Could you use more tips like this to accelerate the growth of your small business? Achievement Thinking is a business growth strategy created by Mark Mikelat, a recognized expert in small business growth. To learn more and connect with Mark Mikelat, follow the Building Aspirations blog at http://www.BuildingAspirations.com/blog for small business marketing tips. Also, you can view his books on Amazon.com. Mark Mikelat, is the founder of Building Aspirations, a marketing firm for small business. http://www.BuildingAspirations.com We want to be your small business success partner.