Calculating the return on investment on your kitchen equipment is a calculation of cost, revenue created from the equipment and the value of that piece of equipment at trade in time or end of life. Just imagine if the piece of kitchen equipment your purchased just never stopped working! Your ROI would skyrocket! That is actually the case for many owners of Hobart Mixers ! In 1990, right around the time of Hobart’s 100th year in business, Hobart purchased back a mixer to place in their museum that was still being used daily at a Fort Smith, Arkansas Bakery. The original owner purchased the mixer from Hobart in 1919 for $138.00. In 2006 Hobart purchased back an even older mixer from Winans Chocolate and Coffees. Winan’s purchased the mixer in 1913 and used it daily for 93 years creating their world renowned chocolate confections.
Stainless is used commercially because it is one of the safest materials to use in food preparation. Stainless steel resists moisture corrosion and more importantly thanks to it’s non porous surface, stainless steel surfaces resist bacteria.growth.
Stainless steel is durable, but not indestructible. To remain non porous and bacteria resistant, stainless steel surfaces need the proper maintenance routine.
Since the beginning of 2016, Google has made some significant changes to mobile search creating a platform they call “immersive search”. On March 8th, another feature was introduced to Google’s mobile search called “Google Destinations. Understanding this change can help drive more customers right to your doorstep!
Setting up and drinking draft beer from your own beer dispenser system in your home is easier than you think. We are going to show you how to convert a refrigerator into a Beer Dispenser Kegerator that works every bit as well as a commercial beer cooler dispenser.
For this DIY Project, you are going to need a donor refrigerator, a kegerator conversion kit, and cleaning and maintenance equipment to keep your lines clean and your beer flowing right with maximum taste.
Most people consider the business plan the necessary evil they must do before they can secure financing for their new restaurant or for growth capital. While it is a fund raising tool, a well developed business plan is really much more. Your Business plan is key to setting up a successful concept, and identifying possible issues or liabilities with your concept. Moving forward, your business plan will keep you focused on the right path to success and keeps you accountable.
As you take your restaurant concept and put it to paper in a Business Plan, you will start to identify weakness or holes in your concept. Drafting your business plan forces you to review everything about your concept. It is your opportunity to take an initial restaurant concept and refine and tweak into a solid successful business plan.
Your Business Plan should include at least 11 detailed sections.
Step by step guide on how to use one of Rapids Kegerator Cleaning Kits to clean the faucet, beer line and coupler on your kegerator or beer dispenser with video tutorial provided as well.
Step by step instruction with detailed pictures, parts diagrams, and videos that walk us through the simple procedure to convert a residential refrigerator into your very own kegerator with Rapids kegerator conversion kits.
If you are starting from scratch with a home refrigerator, the Deluxe Kegerator Conversion Kits are the perfect “everything you need - one stop shop” solution. They come with either a dual gauge or single gauge regulator. For the little extra loot, I strongly suggest springing for the dual gauge regulator. The extra gauge lets you know when you are running out of gas. Invaluable information if you a planning a weekend get together with friends.
Not every refrigerator will work for a kegerator conversion. You need the refrigerator interior to be large enough along with a compressor large enough to handle the load.
It really isn’t that hard to make beer green. It’s pretty obvious that a drop of green dye in a pint glass will turn a lighter colored brew green. But in a busy bar or club, that is simply not an option, right? Logic tells us if we can get the food coloring “inside” the keg we can pour it green per normal. So how do you do that? I’ve heard of some people putting the dye on the keg ball as they tap it. Should work, but how many of you trust your staff to pull that off without green spray completely covering your walk-in cooler in the process? I can just see it plastering all your bottles and backstock with sticky green goo. It’s like ectoplasm from the Ghost Busters movie in my head!
