SCK Blog

Fun Friday 17 April

Posted by: Sydney Commercial Kitchens |  Friday, April 17, 2015

Our fun Friday facebook post is

What does your dream kitchen look like?

Perhaps this?

  Fun Friday Post 

or maybe this?

  Fun Friday Post 

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Roller Grill

Posted by: Sydney Commercial Kitchens |  Wednesday, April 15, 2015

Roller Grill International is one of Europe’s largest catering equipment suppliers.

The Roller Grill brand of equipment is renowned worldwide for its performance and reliability.

Manufacturing for over 65 years, Roller Grill has acquired an extensive range of commercial bench top equipment, giving distributors and customers alike and assurance in quality and value for money.

Roller Grill Australia prides itself on professional service and as part of the hospitality industry supports a national distribution network.

Roller Grill

Products

Nothing beats Roller Grill Contact grills

To cook steaks or hamburgers thoroughly, without reduction, retaining all the juice and vitamins, or to grill fish in the healthiest possible way. Fitted with cast iron plates for perfectly even cooking. The upper plate is self-balanced and the pressure spring is adjustable so you can adapt the cooking to the food. Available with grooved or flat bottom plate for omelettes, fried eggs, savoury pancakes, artic bread, blinis, wraps.

Roller Grill Toaster Grillers

Basic equipment for cafes, pubs and snack bars, the infrared quartz toaster cooks or reheats all kinds of cheese sandwiches, croque-monsieur, pizzas, quiches, cheese/meat puffs, croissants. It even browns onion soups, toasts baguettes and bread.

Roller Grill Pizza Ovens

Unique in the world, this new range of pizza ovens with infrared quartz tubes and its fire stone gives you exceptional cooking results, for pizzas

You can now adapt your pizza oven with firestone to any type of pizzas: from the Napolitano style with a little thicker dough to the Toscana type much thinner or even the American way very thick. The regulation of the bottom fire stone is top important if you want to bake any of these 3 types of dough which will then determine the quantity of mozzarella you will use for the toping.

This great innovation for cooking pizzas offers you also a very good deck oven for a large variety of pancakes, chapatti, pies, pastries etc

Roller Grill Crepe Machines

With enamelled cast iron plate for delicious, moist, golden pancakes, buckwheat cakes, Indian tampura, Indonesian chapati, blini, and more. also popular in asian cuisine to prepare Peking duck. The enamelled cast iron ensures even cooking, with minimum fat and no pre-seasoning necessary. Spiral elements, like star-shaped burners, distribute heat evenly, essential when it comes to making the perfect pancake.

Roller Grill Waffle Irons

The ideal snack at any time of the day and appreciated by everybody in the world. The Roller Grill waffle irons accept deep-frozen, frozen pre-cooked waffles or home-made batter.

The highly conductive cast iron plates spread heat evenly and give golden, crispy waffles in 2 1/2 minutes. A removable drip-tray surrounding the bottom plate will collect any batter excess thus making it easy to clean.

Models are available for these waffle styles: Belgian style, Liege pattern, round waffles, ice cream cone waffles, stick waffles

Roller Grill Deep Fryers

A range of counter top fryers with single containers from 3 to 12 Litres of oil to fry 7 to 22 kg of French fries/hour. Automatic oil filtering by decanting allows you to fry chips, fish, doughnuts, etc. in succession using the same oil, using minimal quantities of oil, without carbonisation and, therefore, without transmitting taste or smell.

Easy cleaning : 5 completely removable parts, oil container in 18/10 stainless steel can be washed in dishwasher. The safety thermostat can be rearmed behind the fryer in case of overheating or lack of oil.

Features: precise bulb thermostat, safety thermostat, pilot light.

Roller Grill Bain-Maries

Whether you are cooking with a bain-marie, or keeping pre-cooked food at serving temperatures, the food does not come into contact with the heat source (heating element underneath the container) but is cooked or kept warm thanks to the water maintained at 90°C.

Roller Grill Steel Griddle Plates

Steel cooking plate (10 mm deep). Quick temperature rising to 300°C. Homogeneous cooking on the whole plate thanks to spiral heating elements. The steel surrounding with incorporated drip tray is entirely removable (patented) for an easy cleaning of the plate. Stainless steel construction and reinforced isolation.

Roller Grill Salamanders

With a heat source on the upper part, the salamander can be used to defrost, brown, glaze, brown, grill toasts, gratins, pizzas, onion soup, etc. without pre-heating. Completely open on 3 sides to accept dishes of any size.

Salamanders with a movable roof can be adjusted effortlessly to the nearest millimetre to suit your cooking requirements. Fixed salamanders are fitted with a rack with 4 grid levels.

2 independent heating zones for cost-effective cooking adapted to your needs, half or full power. Removable inside plate.

Roller Grill Hot Dog Machines

Never out of fashion, hot dogs are still the most popular snack over the world

With the traditional hot dog machine, the sausages are steamed in a Pyrex cylinder above a pan of water. Store up to 40 sausages in the 2-section basket keeping the cooked sausages separate from the uncooked. Roller grills keep up to 30 pre-cooked sausages warm, i.e. 240 hot dogs per hour! Chrome-plated rolls ensure easy cleaning and durability.

Roller Grill can offer support service to customers ranging from:

  • Specification of products
  • Sourcing of ingredients
  • Technical support
  • Cooking tips and times
  • Cleaning advise
  • Australia wide after sales service and support
  • General information


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Fast Food Report HISI 2015

Posted by: Sydney Commercial Kitchens |  Monday, April 13, 2015

The last five years have seen a dramatic shift in our fast food and take-away industry: traditional, high-fat fast food has fallen in revenue, while premium and healthier options gain increasing popularity with consumers.

Fast Food HISI Report 2015

This rise in health consciousness in society has spawned a flurry of new operators entering the market, offering higher quality, and healthier options with less fat, sugar and salt content.

This segment also faces intense competition from supermarkets offering healthy options for pre-prepared meals for added convenience.

With only a modest increase in venue numbers over the last five years, this industry segment is considered to be saturated and at a mature stage.

In a bid to boost revenue during this same period, business owners clung to marketing promotions like a life raft, with offers such as ‘Buy two entrees, get one free’ and ‘Half-price meals’ available at every opportunity.

Unfortunately, this strategy of always discounting the product simply served to sacrifice profit margins, and ultimately reduced a customer’s average spend.

As consumers place an increasing importance on health and wellbeing, venues that compliment traditional fast food options with premium quality ingredients will reap the benefits.

Often these premium quality products attract a higher price point that consumers are more than willing to pay, which assists with supporting profit margins.

Fast Food HISI Report 2015

With nearly 30 years of experience and industry knowledge, Silver Chef is Australia’s only dedicated hospitality equipment funder.

Article source: Silver Chef, and the Hospitality Industry Success Index Report 2015.



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Fun Friday 10 April

Posted by: Sydney Commercial Kitchens |  Friday, April 10, 2015

Our fun Friday facebook post is

Eating is a necessity but cooking is an art.

  Fun Friday Post 

Who noticed the view?

Join the fun on our facebook page



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Useful Links for Hospitality Businesses

Posted by: Sydney Commercial Kitchens |  Thursday, April 09, 2015

Getting all the correct information is never easy and this is especially true in the hospitality industry, where there are so many different aspects to your business.

Over the years our customers have found the following links to be useful and I hope they are for you as well.

Hospitality Industry Links

Government departments

Department of Employment, Training and Industrial Relations
http://www.deewr.gov.au/

Australian Business Register
http://www.business.gov.au

Australian Tax Office
http://www.ato.gov.au

Work Cover and Occupational Health & Safety
http://www.workcover.nsw.gov.au

Australian National Training Authority
http://training.gov.au/

National Training Information Service
http://www.ntis.gov.au

Australia New Zealand Food Authority
http://www.foodstandards.gov.au

Commercial kitchen equipment suppliers

Sydney Commercial Kitchens
http://www.sydneycommercialkitchens.com.au

Food service information

Australian Institute of Environmental Health
National Code for the Construction & Fitout of Food Premises
http://www.trove.nla.gov.au/work/8068555?

Food Law and Policy Australia
http://www.ausfoodnews.com.au

National Restaurant Association [USA]
http://www.restaurant.org

Restaurant & Catering NSW
http://www.restaurantcater.asn.au

Accounting software

MYOB
http://www.myob.com.au

Reckon Limited
http://www.reckon.com.au

Xero
http://www.xero.com/au/

Consultants

Profitable Hospitality - Restaurant consultant Ken Burgin
http://www.profitablehospitality.com.au

Restaurant Profits
http://restaurantprofits.com.au/

Books

More Bums on Seats
http://www.morebumsonseats.com.au

Coffee & Barista Training


Boema Barista Training Room
http://www.boema.com.au/

Barista Brothers
http://www.baristabasics.com.au/


Previous blog posts in this series are:



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Crathco Classic Cold Beverage Dispensers

Posted by: Sydney Commercial Kitchens |  Tuesday, April 07, 2015

The Crathco Grindmaster, a classic Premix Cold Beverage Dispenser, available in 19 Litre and 9 Litre sizes!

Powerful Visual Appeal

Powerfully effective visual display sells more of your product

Crathco Grindmaster

Spray Circulation

Merchandises your fruit drinks and other beverages

Agitate Circulation Creates appealing movement of beverages in bowl without causing foam (tea, dairy). Also great for thick products.

Smooth Cleaning

Stainless steel surfaces easily wipe clean. No coils, no domes...

Crathco Grindmaster

Simply Sanitary

MCX Mag Drive™ impeller

One-piece, more sanitary, advanced magnetic composite material

Built Simple

A two piece, stainless steel dispense system that cools to the dispense point

Crathco Grindmaster

Curves in all the Right Places

UV protected, ultra-strong, Lexan bowls with rounded, easy-clean corners

Insulated bowl covers for cooling efficiency and condensation control

When it comes to parts and pieces...fewer is better!

Simplicity of design (fewer parts!) makes cleaning fast and easy

Built Stronger - Built to Last

All stainless steel construction for heavy duty commercial use

Choice of stainless steel (-3) or plastic (-4) side panels and drip tray.

How cool is that? ...the coolest!

Unique evaporator proven to cool faster & more efficiently

SATISFIED CUSTOMERS = GREATER PROFITS!!

Specifications are subject to improvement or change without notice.


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Fun Friday 3 April

Posted by: Sydney Commercial Kitchens |  Friday, April 03, 2015

Our fun Friday facebook post is

Hope the Easter Bunny finds you!

  Fun Friday Post 

Join the fun on our facebook page



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Rapid Response Centre

Posted by: Sydney Commercial Kitchens |  Thursday, April 02, 2015

Speed Matters

Because we recognise that speed matters we set up Australia's first Rapid Response Call Centre. Our promise is that once we know what your requirements are, our focus will be in supplying you with that information, quotation or product, ASAP.

Rapid Response Centre

And our sales specialists are qualified chefs, we know what you do and how you want to work.

Great customer service is just the beginning!

Call us today on 1300 881119 or go to our catering equipment product page.



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Fun Friday 27 March

Posted by: Sydney Commercial Kitchens |  Friday, March 27, 2015

Our fun Friday facebook post is

Here today

  Fun Friday Post 

There tomorrow!

  Fun Friday Post 

Thank you Comcater

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10 Common Business Mistakes

Posted by: Sydney Commercial Kitchens |  Thursday, March 26, 2015

Making mistakes in business is expensive. Ten common mistakes people make when starting a new restaurant or cafe are:

10 common business mistakes

1. Over capitalisation

Over spending to establish your business puts unwanted pressure on the business to perform from the very beginning. Make sure you budget for every possible cost and allow sufficient money for operational expenses. There are always unplanned expenses in a startup so try not to panic, instead look for the most effective way to counteract the problem.

2. Under capitalisation

One of the most common mistakes people make in a new business adventure is to under estimate the amount of capital required to start their business. Very few businesses are self supporting from the word go. You have to plan to build up to success.

3. No business plan

If you fail to plan, you plan to fail. It is a simple as that!

4. No operation plan

Once your business is up and running you should develop operational plans for its continued success, if you don’t already have one. These plans should cover expansion, staff training, how to maximise your efficiency and in fact anything that you think may help your business grow. As your business increases your plans should change to reflect that growth.

5. Keeping records

With such a vast range of computerised programs available for business, failure to keep accurate records is inexcusable. No longer can we use the excuse that I don’t know how to use a computer. These programs are designed to be simple to use and mostly they are, or they would not still be in business.

6. Overdrafts

In business it is common to “use other people’s money”. What you should realise is they are not talking about your business. They are referring to the shares offered by public companies to investors.

If your business is making 30 percent profit on Gross Sales and it is costing you 10 percent for your overdraft facility, does that mean you are only really making 20 percent profit?

Actually it may even be worse than that. As your overdraft is calculated on the total of your expenses and not just on the gross profit, it may be an even higher cost. An overdraft means that you are spending this week the money you plan to earn next week!

7. Second hand equipment

Often sold as “preloved”. Sometimes it can be an incredible bargain, especially when purchased for the right price at auction.

Before you purchase any equipment make sure you have done your homework. Know exactly what the new price for the equipment is. Understand that the new price is not the retail price, but the discounted rate that an authorised dealer is prepared to sell it for.

Many people have been caught out buying used catering equipment, only to later realise that they paid almost new price without any of the benefits, such as the NEW warranty period. Also stainless steel equipment is timeless. It may look 2 or 3 years old but the reality is it could well be 10 or more.

The bottom line is: if it is that good why was it sold in the first place? The answer to that question may save you a fortune!

8. Failure to learn from mistakes

It is important to constantly analyse your business performance and the performance of all the people involved in it, including yourself. If something is not working, or it is not being done as well as it could be - Change it.

You can learn a lot from the experience of others. Sometimes the best investment you can have in your own business is to work for someone else in a similar business.

Remember if it works - keep doing it, but also keep trying to improve it. If it doesn’t work - stop doing it!

9. Relying on the skills of others

Relying on the skills of others may be enough to get your business started and even successful. However it is not enough to keep it successful. Never stop seeking to improve yourself, both as a manager and as a business owner. Everyday is a school day! We only stop learning when we are dead.

10. Failure to explain key issues to staff

As a business owner it is natural that you will have expectations for success. Make sure that your staff understand and support these.

Okay, who is to blame?

Ultimately, if something goes wrong with your business, it is your responsibility. Blaming other things may sound good in conversation, but it never justifies the loss of the business. Losing your business may also mean losing the collateral you placed as security for the business.


Previous blog posts in this series are:



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