Commercial kitchen equipment is the backbone of any restaurant. However, frequent use and continuous operation inevitably lead to equipment failures and unexpected downtime, greatly impacting a kitchen’s productivity and budget.

Scheduling regular maintenance visits is an excellent and cost-effective solution to reducing the need for repairs. A maintenance program can help restaurant operators spot potential problems, maximize equipment efficiency and avoid the high cost of repairs and replacing spoiled food.

For a closer look into preventative maintenance, we chatted with Robert Canfield, Director of Business Development at R.W. Smith Design/Build. In our interview, Robert shares the benefits of routine commercial kitchen maintenance and sheds light on how our preventative maintenance program can help preserve your equipment.

R.W. Smith: Outfitting a commercial kitchen with the right equipment can be costly. How does investing in a preventative maintenance program extend the life of commercial equipment and create long-term savings?

Rob Canfield: Maintaining kitchen equipment can be compared to changing the oil in your car. Regular maintenance, such as cleaning, descaling of water use equipment and calibration of cooking equipment, can drastically increase the useful life of the equipment.

RWS: Equipment failures are disruptive and pose many operational challenges. How does regular equipment maintenance prevent failures and keep equipment running at maximum efficiency?

RC: One great example of this would be refrigerated equipment, such as walk-in or reach-in coolers. Regular maintenance of this equipment can prevent breakdowns and keep equipment running optimum efficiency. This includes cleaning of condensers and coils, calibration of thermostats and maintaining of proper pressure. Maintenance also helps prevent the costly issue of spoilage should the equipment breakdown during off hours.

RWS: R.W. Smith offers preventative maintenance programs tailored to individual commercial kitchen needs. Please share with readers some of the services featured in a preventative maintenance package.

RC: RWS covers all areas of a kitchen operation, including cooking equipment, refrigeration, steamers, combi-ovens and dish machines. The following is an example of the work we would cover for these types of equipment:

1. Refrigeration: clean condensers and coils
2. Cooking Equipment: clean burners; calibrate burners and thermostats on appropriate equipment
3. Steamers and Combi-Ovens: de-scale boilers; calibrate unit
4. Dish Machines: de-scale booster heater as well as interior of unit; calibrate all float switches; maintain all sensors

Many owners wish to focus on different areas, and our service can be customized to cover whichever areas of their kitchen they would like included.

RWS: What kind of training and certification does R.W. Smith require of its approved service technicians?

RC: RWS requires their service technician to be Commercial Food Service Equipment Association (CFESA) Master Certified Technician. CEFESA is the trade association for the professional service and parts distributors in the food service equipment industry.

RWS: Does R.W. Smith provide kitchen staff with tips and procedures for proper care, cleaning and daily maintenance of their equipment?

RC: Upon completion of a project, RWS does a full training and start up with the operator and kitchen staff. This includes an Operation and Maintenance manual, as well as training for best practices for operating and maintaining the equipment.

Learn more about the importance of implementing a preventative maintenance program for your commercial equipment. Check out “Maintenance Matters: Avoiding Costs with Prevention and Replacements” by FE&S Magazine.

Whether a wedding celebration or other festive function, a special event is incomplete without a memorable banquet.

We asked three catering professionals for their expert take on successful hosting, current food trends and creating distinctive presentations.Read on to glean useful advice from our expert panelists:

• Tim Stewart, Kitchen Manager, McCalls San Francisco
• Ilana Rosenberg, CPA, On-Site Coordinator, Bel-Air Bay Club
• Alyssia Lundgren, Director of Events, Casa Real at Ruby Hill Winery

R.W. Smith: What menu choices are most popular for customers planning wedding and banquet events?

IR: Braised Boneless Beef Short Ribs is the new Filet Mignon of Weddings! Our clients also heavily gravitate toward our delicious Ahi Tuna Crisps and Duck Quesadillas for appetizers, and the Miso Marinated Hawaiian Onaga is a great alternative to a Salmon entrée. The Bel-Air Bay Club is extremely fortunate to have Peter Edwards as our Executive Chef!

AL: The most common menu choices are those that reflect who the couple is, representing their heritage and family history, or representing their favorite meals / dining experiences as a couple. The couple today is very conscious of choosing meals they know their guests will enjoy, but with adding a twist so that their wedding menu is an experience their guests won’t forget. A few examples of this are adding a Pasta Course for an Italian family, or a Sushi Bar for a couple who regularly enjoys this meal.

RWS: For superior presentation, what kind of tabletop settings, decorations or adornments do you recommend for a catered affair with plated service?

TS: It is a style issue. Since our inventory is so varied, we can go in any direction the clients ask for.

IR: Details, details, details! Whether you choose ghost chairs, table names that are unique to you and your event, monogramed candy, thank-you cards tucked into each guest’s napkin, specialty linen, or decorative chargers…every detail counts!

RWS: For optimal guest experience at a buffet-style event, what entrées are best for self-serving from chafing dishes and platters?

TS: We try to stay away from chafers because of the style. Many catering companies are serving small bites, so the clients can easily walk around an event, talk to each other and try as many things as they would like to.

IR: Buffets allow your guests to try different types of food and eat a lot of it! Pastas and salads are delicious and work well buffet-style. My favorite pasta is our Mostaccioli with asparagus, olives, artichokes, oven-roasted tomatoes, spinach and pesto cream. Yummy!

AL: The most optimal entrée for a buffet is one that is an appropriate portion, is easily self-served and isn’t too runny. Guests with large appetites can always take a second helping, but most guests prefer to try a little of everything, so make sure there are smaller sized portions. If a particular item is difficult to serve, have an attendant at the station to place that item for the guest. For the food items themselves, we suggest items where the flavors are enhanced with time, for example braised proteins, pastas, etc.

RWS: With your proficiency and skill at coordinating banquets, can you offer our readers one insider tip that makes for a successful event.

TS: Serve food that everyone can enjoy. Placement of the display should not interfere with the flow of the clients. Access for guest and the companies who supply the event needs has to be considered for ease of execution.

AL: As a host for any event, you should plan the style, feel, and imagery of the event as the planner. However, never forget to then imagine yourself as the guest. A beautiful event can be ruined of the guest feels awkward. Always make sure the guest will be comfortable, have options they can enjoy (including options for special dietary requirements), and that the flow of the event feels seamless. Don’t forget the less romantic side of hosting! These elements are vital to a great guests’ experience: a lit and attended (or well-marked) parking lot, clean and easily accessible restrooms, a place to hang a coat or jacket, a place to dispose of used plateware and glassware, fresh dinner napkins to replace soiled ones as needed, emergency personal hygiene items, etc.

Wedding season has arrived, and for modern brides, what’s old is new again. For caterers, following bridal tabletop trends is a business must. With vintage styling, the aim is for simplicity, charm and flexibility. When styling your next retro reception, consider these ideas for creating an atmosphere that harkens back to simpler times.

• Mix and match patterns within the color palette or from varying shades of a single color.
• Layer white china chargers behind plates and bowls in vintage prints to fashion a dramatic dinnerware backdrop.
• Add a touch of Victorian sophistication and simplicity by selecting plates and bowls with scalloped edgework.
• Capture the vintage feel with colorful cups and saucers in pretty pastel or dotted patterns.
• Showcase the happy couple’s signature drink in mason-style jars.
• Throwback to the prohibition era with coupe champagne and martini glasses in popular designs from the 1920s.
• Heighten the air of romance with gently embossed flatware accompanied by floral embellishments.
• Achieve a classic look with antique-inspired flatware in sterling silver patterns and finishes.

We interviewed Lauren Swords, former Beverage Manager for Chateau Cocomar in Houston, TX, to uncover tips for running a smooth and successful catered event. In our Q&A, she discusses signature cocktail trends and explains how communication is key to working with outside vendors and clients.

R.W. Smith: Chateau Cocomar offers beverage service for events. Please share with our readers the kind of beverage service you provide guests.

Lauren Swords: We have a few different set beverage packages that include anything from nonalcoholic refreshments to a full bar with beer, wine and liquor. All of our beverages are offered either based on consumption or an unlimited amount with a preset cost per person.

RWS: When planning an outdoor event, what equipment and supplies are essential for catering success?

LS: As far as beverages go, for an outdoor event, we like to have one or two beverage stations. These stations have beverage dispensers filled with lemonade and water with slices of lemons and limes or oranges.

RWS: What trends and “must haves” have you seen in recent wedding banquets and catered affairs?

LS: Signature cocktails or mock tails are very common. The bride typically likes to have a beverage (alcoholic or nonalcoholic) that either represents something significant about the couple or matches her colors. These drinks typically have a garnish to dress it up or a striped paper straw (another popular item) that comes in a variety of colors.

RWS: Chateau Cocomar coordinates with outside catering vendors for events. How do you work together to fulfill the needs of the clients?

LS: When it comes to working with the caterers, we like to set up a meeting about a month before the event. This meeting allows us to see what the caterer will need from us as far as tables, linens, where they would like to set up, extension cords, etc. That way, on the day of the event, the caterer is familiar with the space and we are all on the same page as far as expectations from the client.

RWS: Preparation is very important in executing a flawless event – what steps are taken to ensure success?

LS: Communication is key! We set up at least two appointments with our guest or their planner for them to actually come out to the venue. The first appointment is typically 4-6 months out, and we go through the venue and talk about placement of things (tables, dance floor, cake table, etc.). This gives the client a good starting point for their planning process. The next appointment is about 5-6 weeks out, and at that time, we will go over every detail of the event, including a walkthrough of how the event will flow, and occasionally they will have some of their vendors present. Of course, from the moment a guest books an event with us we are in constant communication through phone and email.

RWS: What tips can you offer for creating a beautiful banquet display?

LS: For me, a beautiful banquet display is all about making it appealing to the eye without making it look messy. With a beverage station or buffet set up, personal touches such as additional linens, candles, or rose petals make the area look nicer. The last thing you want at a wedding is a bare buffet line! It is also important to not overdo the decorating in these areas; this can make it look cluttered and take away from the main presentation – the food and beverage.

Spring is in the air, and with that comes weddings, banquets and special occasions. With foliage blooming, many ceremonies and celebrations are held outdoors. For a successful open-air event, venues, caterers and staff must take on formidable challenges, such as guarding against bugs, being prepared for weather changes and keeping food at optimal temperatures while on the go. For these reasons, we’ve put together an outdoor dining checklist to help with the preparation of such events.

Checklist

• Stock three times the glassware, flatware and dinnerware that you would need for an indoor event to account for breakage and multiple trips to the buffet.
• Use easy-to-pick up ice pails to keep ice on hand and at the ready for refilling ice displays and cold food pans.
• As a precaution, feature signs and tents to label all food and beverages. Knowledge of what is being served allows guests to enjoy their meal without worrying about allergies, sensitivities or dislikes.
• Create self-serve water stations with beverage dispensers so guests do not need to stand in line at the bar to get water on a hot day.
• Opt for outdoor chairs and tables, which come in a variety of shapes and designs, from casual to elegant. When making your selection of tables, chairs and coverings, keep in mind the intended atmosphere of an event.
• Provide ample shade from the sun and be ready with protection from spring showers by having outdoor umbrellas on hand.
• Add to the ambience of your dining area while chasing away bugs and pests with citronella candles or torches.
• Use display domes to sufficiently cover food from the elements while still providing a high-end presentation.
• Purchase banquet-specific service carts, as they are built for difficult maneuvering and heavy usage.
• Choose worry-free table lighting. Flameless candles add romance and elegance to an outdoor event without concern about open flame dangers or frequent relighting in windy weather.

In our latest industry profile, we interview Larry Oberkfell, President/CEO of the International Foodservice Manufacturers Association (IFMA). Discover why the GS1 was instituted, what’s already being forecasted for 2015, and how small donations can make big differences for aspiring culinary students.

R.W. Smith: IFMA is uniquely driven by its members and committees. How does this organizational structure help to solve critical industry issues and discover opportunities?

Larry Oberkfell: We have complete involvement with our customer. Therefore, the “voice of the customer” that most companies seek is a natural result of our business process and model. More than 60% of our member companies serve on one or more of our 21 industry committees. When the association work is the same work as our members, then involvement is a natural flow from their own company work.

RWS: Nearly one half of IFMA members are small to mid-sized businesses. How does membership with this organization benefit them?

LO: IFMA’s membership includes a robust, diverse group of small to midsized businesses (SMBs) and their needs are just as critical as our largest members’ needs. One of the many benefits SMB members get from IFMA is they are invited to take part in the Small/Midsized Business Committee, which has monthly conference calls that provide them with actionable information and put them in touch with people and companies that can help small companies compete with the industry giants. In addition, we encourage all of our smaller companies to participate in IFMA’s Small/Midsized Business Community at ifmaworld.com. There they’ll find excellent resources and engage in conversations with other members to share ideas and key learnings.

RWS: You provide leadership for the Foodservice GS1 US Standards Initiative, which strives to help businesses do better from every point along the foodservice supply chain. Why was this initiative created, and why is it important to you?

LO: The initiative was created because data synchronization provides a basis for improving supply chain efficiency and effectiveness. “One version of the truth,” as we call it, gives accurate and up-to-date brand owner information to every recipient, whether they are a customer or a consumer. The initiative is an industry-wide effort with all supply chain partners involved in everything from governance to execution. We are proud that IFMA is at the forefront of this important industry initiative.

RWS: In relation to GS1, the outlook for the industry’s supply chain is being forecasted for 2015. What major changes will take place, and what will the supply chain look like?

LO: With rising costs driving everyone to seek greater efficiency and effectiveness, data synchronization with GS1 enables all partners to focus on best practices versus just getting the data correct. We expect the future to include more consolidation and more regulation, which both require accurate and timely information.

RWS: The IFMA Educational Foundation is a self-sustaining non-profit organization that provides scholarships, stipends and internships for students. For those pursuing careers in foodservice, how has the foundation made a difference?

LO: The goal of the foundation is to support the future of foodservice through providing support to marketing, culinary and food science students enrolled in colleges and universities. Not only do students receive scholarships and stipends to support their education, the IFMA Educational Foundation provides access to our membership for potential job opportunities. Any contribution to the IFMA Educational Foundation is important, because even the smallest amount is enough to motivate an individual and keep them on the path to becoming a future foodservice leader. It is up to all of us to encourage young talent to seek a career in foodservice. If you’d like more information or to make a contribution, visit www.ifmaworld.com.

We recently interviewed Eamon Murphy, Food & Beverage Director for Mirasol Country Club in Palm Beach Gardens, FL. In our Q&A, Eamon discusses how regional food trends influence banquet cuisines at the club and reveals the true secret to their catering success.

R.W. Smith: Mirasol hosts special events in its prestigious Orchid Ballroom, from Bar and Bat Mitzvahs to weddings and anniversary parties. When planning an on-site event, what equipment and supplies are needed for catering success?

Eamon Murphy: Anything from linen to chafers to dinner and stemware – there are countless items that go into a successful event at Mirasol. We are always looking for the newest trends in equipment and supplies. The Club offers a variety of linens to choose from for events and has a selection of plateware to choose from that best fits the dish being served during the event. However, it’s not unusual for a bride or other private client to bring in their own plates and glassware to add a special touch to the event. In the end, the most important part of having a successful catering event is building a relationship with your clients, getting to know their wants and needs.

RWS: How do wedding banquets differ from other catered special events?

EM: I wouldn’t say they necessarily are different. We have events ranging in size from 30-700 guests and each is different in their own way.  It all depends on the client, their personal style, and menu selection.

RWS: Preparation is very important in executing a flawless event. What insights can you share with our readers to ensure seamless plated service?

EM: Having a great team that is passionate about the industry, our clients and members has always been our key to success at Mirasol. We pride ourselves on ensuring that our service staff has the proper training, equipment and support from management and each other to provide seamless service.

RWS: With infinite color, pattern and material choices available, what factors most influence the selection of tableware pieces and presentation?

EM: The selection of tableware pieces and presentation when it comes to private and club events really depends on the theme of the event. However, our dining room has a very strong Mediterranean feel with dark terra cotta walls with deep reds, greens, and gold accents. We do our best to choose room décor, centerpieces, and linen that will complement the room.

RWS: Mirasol is located in South Florida. Are there regional food trends that will shape this season’s wedding and banquet cuisine?

EM: Being in South Florida, the Club tends to be looked at as somewhat of a destination location for events. Clients often ask that their menus be geared towards more a tropical theme, using foods like fresh seafood and fruit. Aside from that, as a whole, the Club is always trying stay on top of the newest trends. Our team is given opportunities throughout the year to attend conferences, food shows and seminars, helping to keep us on top of the game.

We’re celebrating Earth Day! Show appreciation to the Earth’s natural environment by implementing sustainability in your commercial kitchen. Energy and water conservation is beneficial for the environment and can significantly help reduce your business costs. Here are easy ways to conserve and save.

Energy-Saving Tips

• Schedule an energy assessment. It will tell you how much energy is being used per operational function.
• Turn off equipment, such as microwaves or convection ovens, when not in use.
• Use fluorescent lighting with timers – this small investment can increase savings drastically.
• Establish an equipment maintenance program. Cleanliness in the kitchen helps reduce costs that may arise from oven build up, seal erosion, clogged burners, etc.   Poorly maintained equipment requires more energy to reach desired temperatures.
• Train staff on sustainability and conservation. Small changes, such as turning off unused burners and using cold water instead of hot, add up to savings.

Water-Saving Tips

• Scrape dishes instead of rinsing before placing in the dishwasher.
• Run dishwashers at full capacity to reduce water usage and costs.
• Steam food instead of boiling.
• Promptly repair water leaks including minor drips.

Energy or Water Saving Equipment

• Install a low-flow pre-rinse spray valve, as it uses half the water of a standard pre-rinse spray valves yet performs with equal power.
• Invest in ENERGY STAR qualified equipment for greater efficiency and long-term cost reduction.
• Opt for air-cooled ice machines rather than water-cooled options.
• Use a faucet aerator, which mixes air into the water stream.

• Schedule an energy assessment. It will tell you how much energy is being used per operational function.
• Turn off equipment, such as microwaves or convection ovens, when not in use.
• Use fluorescent lighting with timers – this small investment can increase savings drastically.
• Establish an equipment maintenance program. Cleanliness in the kitchen helps reduce costs that may arise from oven build up, seal erosion, clogged burners, etc.   Poorly maintained equipment requires more energy to reach desired temperatures.
• Train staff on sustainability and conservation. Small changes, such as turning off unused burners and using cold water instead of hot, add up to savings.

The winner of our premier Healthy Recipe Contest is Dale Crossland, Executive Chef at DFNS Morrison in Dallas, Texas. His company’s recipe for Moroccan Chickpea Salad hits the right balance of hearty and refreshing. The vegetables and herbs add crunch and a summery taste, while the couscous and chickpeas keep the dish filling and satisfying.

Congratulations to Dale and his company for winning a specially selected 10-piece cookware set furnished by Vollrath. Dale is generously donating the cookware set to a residential homeless services provider that will make very good use of the wares. And special thanks to all of our participants!

Winning Healthy Recipe

Moroccan Chickpea Salad

Yields: 24 servings
Portion: 1/2 cup
Prep Time: 25 mins

Ingredients
9 oz couscous, dry
3/4 tsp spice, curry powder
1 1/2 tsp mustard, whole grain
2 tsp lemon, fresh, peeled, grated, fine
3 tbsp juice, lemon, fresh
1/4 tsp spice, cumin, ground
4 tbsp salad dressing, Italian, golden
10 oz beans, garbanzo, canned, drained
1 1/2 oz dates, pitted, chopped
3 1/2 oz tomatoes, grape, fresh
1 1/2 oz peppers, bell, yellow, fresh, chopped
1 1/2 oz fennel, fresh
1 oz onions, red, fresh, chopped, fine
1 1/2 oz parsley, Italian, fresh, chopped
1 oz fresh mint, chopped

Preparation Method

1. Prepare couscous according to package directions. Set aside and chill.
2. Add all ingredients to small stainless steel bowl and combine together to create the dressing.
3. Add all ingredients in a large stainless steel bowl, including couscous. Add dressing. Combine together by mixing gently with gloved hands. Internal temperature must reach 41°F or less. Serve immediately or if preparing for later service add dressing 5 minutes prior to service.

Stay up to date with us on all our social media channels (Facebook, Twitter, LinkedIn) to hear about future contests and prizes.

Located near downtown Santa Barbara, The Samarkand is a vibrant and energetic senior living community. The apartment-style campus boasts numerous amenities, including a full-service kitchen for social dining and suite-style master bedrooms for private dining. We interviewed Phil Levere, Director of Dining Services, to get an inside look at the complexity of operating a healthcare commercial kitchen.

RW Smith: The Samarkand is a campus-style living community. What approach is taken to ensure food served in your facility is complementary to residents, visitors and employees alike?

Phil Levere: One of the things we do at The Samarkand to ensure that our food offerings are complementary to all who eat here is to change our menus frequently. We use a four-week cycle menu as a foundation, and we change it up seasonally. We also offer many additional items, which are available all the time, and we throw in lots of daily and weekly specials. These special selections usually revolve around familiar food choices and fresh seafood offerings.

RWS: The Samarkand emphasizes personal well-being and life enrichment. How do you create a warm and inviting environment for your residents while still meeting their healthcare needs and requirements?

PL: We offer what I like to call an “easy to use” dining program. This means that we try to keep the dining room operations as close to what someone would find when they enter a nice restaurant. A personal approach to customer service starts when we open the door and greet people at our hostess station. It continues at the table and in the kitchen, as almost all of our staff know residents by name, and they also know that even if a resident wants something that is not on the menu, we will offer to make it for them if we have it on hand.

RWS: What tips or insights can you offer our readers for effectively managing food costs without compromising quality?

PL: For us, maintaining production records after meals each day to see how many of each item is sold is essential. When that same day’s menu cycles back around four weeks later and we look at the numbers, we have a pretty good idea how much to prepare. This is probably the single-most important tool we use to control food expenses. Secondary to that, the majority of the menu items which residents can choose from in a given day are cooked to order, which also has been a strong factor in controlling costs.

RWS: What kind of kitchen equipment is considered to be crucial for a successful foodservice operation?

PL: You really need a variety of equipment. We have and regularly use five different types of ovens standard gas oven, convection oven, microwave oven, slow-cook oven, and a new hydrovection oven. All of them have their advantages and specific functions. Pressure steamers are also an indispensable part of the cooking process. We are very happy with the portable induction cooktops, which we use in all of our service areas, too.

RWS: Senior living communities typically cater to an array of special diets, such as low sugar, no salt-added and gluten-free. What challenges do you face when accommodating a variety of dietary restrictions?

PL: Over the last ten years or so, I have seen a trend that favors keeping residents on as normal a diet as they can tolerate. An example would be the liberalized diabetic diet, which, in most cases, promotes offering the same dessert to all, but smaller portions of it for calorie control residents. There are still challenges though, and some of them include staying up-to-date with diet changes and newly admitted residents and ensuring that those residents who require modified texture diets are getting exactly what they need at all times.

RWS: Sustainability is a current trend throughout the foodservice industry. Do you have a green or sustainable component to your operation?

PL: Like many communities, we recycle glass, cardboard, and plastic from our kitchens. Our purchasing agreements include working with sustainable fisheries, who help us to identify sustainable species. We also have available to us many options for produce purchases from local growers.