Comenda is Italy’s number one manufacturer of high performance commercial ware washing systems.
Comenda has ALL Ranges – Redline, Blueline, Platinum. The “Platinum” cycle machines were launched at “Fine Food” Melbourne 2012 and includes a glasswasher, undercounter and pass through dishwasher.
SCK has a great promotion on pricing on Comenda Glasswashers & Dishwashers
• Platinum - top of the range, standard options included.
• Blueline - middle range. From a price perspective, it is very competitive and with standard options.
• Redline – value end. From a price perspective, it is very, very competitive.
•Tailored solutions for any space and workload specifications
•Efficient energy, water and chemical consumption
•High performance, exceptional reliability and minimal maintenance
•Affordable European design and engineering
•Ease of cleaning and operation
•Environmentally friendly systems
•Maximum reliability, minimum maintenance
•Advanced technologies to make all units flexible and versatile
A reliable, affordable and effective glasswasher, the RB215 has a single wash cycle and is stunning in its simplicity. Providing low energy consumption and using only 2 litres of water per wash cycle, this machine will save you money and time.
A heavy duty glasswasher that is ergonomically designed and comes complete with detergent & rinse aid dispensers for total control of chemical usage.
The LB275 has a single cycle wash and durable double skinned stainless steel doors.
The innovative BCE is designed for washing glasses of any size or made of material prone to cloudiness, chipping or scoring. These machines are equipped with state of the art systems that guarantee perfect hygiene together with a delicate cleaning process and energy savings.
Constructed in 304 stainless steel with double skinned cabinet makes operation extremely quiet.
An electronic control panel shows the stages of operation—heating, standby and running—and a digital display shows the temperatures.
The wash pump features a soft start system that also calibrates the pressure to protect the glasses during the wash cycle.
Thanks to their versatility, easy operation and reliability, the BCE glasswashers are ideal for use in cafes, restaurants and wine bars where large numbers of glasses have to be washed.
A reliable, affordable and effective undercounter dishwasher, the RF321 has a single wash cycle and is stunning in its simplicity. Providing low energy consumption, long lasting double skinned stainless steel doors and the convenience of front service access to all key components.
A heavy duty dishwasher that is ergonomically designed and comes complete with detergent & rinse aid dispensers for total control of chemical usage.
The LF322 has two wash cycles with durable stainless steel wash arms and double skinned stainless steel doors.
The F4EHRRCD front loading dishwasher feature innovative systems and meet the highest standards in terms of performance, hygiene, dependability and consumptions and noise reduction.
Constructed in 304 stainless steel with double wall construction and a large 400mm clearance.
To ensure maximum hygiene and avoid build of dirt, the F4EHRRCD features rounded inside edges, moulded basket guides, self draining wash pumps and automatic self cleaning cycle.
Digital temperature displays and user control panel with backlit program buttons that change color according to the machine status (heating, ready and in operation) are standard features on this model
A class above, the RC411 offers 2 wash cycles, automatic wash and rinse, also providing low energy consumption, a counterbalanced hood with 3 springs to deliver lightweight handling and a deep drain system for the toughest of washes, the RC411 will save you money and time.
With corner or straight through positioning, this dishwasher delivers efficiency on all levels.
A heavy duty hood type (pass through) dishwasher that is ergonomically designed and has 4 wash cycles. Wash water and rinse water temperature displays. With durable stainless steel wash arms and stainless steel doors, this high quality unit uses only 3.5 litres of water per wash cycle, saving you money and time.
The CE800EHRDPRCD pass through dishwashers guarantee excellent performance, hygiene, reliability and low energy use.
The electronic control panel with backlit button displays the operating status along with digital display showing wash and rinse temperatures as well as information from the “self diagnosis” mode.
ECO cycle is standard with reduced water, electricity and detergent consumptions available for moderately dirty dishes.
The vertically installed wash pump is self draining to prevent dirty water building up. Double skin thermal and acoustic insulated hood, drain pump, rinse booster pump and detergent and rinse aid dispensers.
Its easy, but not simple! Don't ever lose a customer!
Do whatever it takes to never lose a customer, if they are expecting 90% give them 120%! I know you think I'm joking here, but what if?
What if every one of your customers was absolutely delighted with your food, your staff & your restaurant every single time they came... if you never gave them a reason to leave... then every customer would become a regular & you'd be packed to the rafters every night.
Sounds impossible doesn't it? But imagine for a moment what that would look like. Picture how you would feel walking through the doors each day knowing that you don't have to worry about how many empty tables there are.
How much better would life be? What about for everyone else around you?
But why is this such an impossible dream? Why do we all assume it can't be done?
Better yet, why do so many restaurateurs believe that attracting new customers is the Holy Grail, the key to improving sales, increasing profits and generally making life less stressful?
In truth, it is the people that have already found you & that have already dined with you that you and your staff need to focus time and effort on. If you wow the customers you already have, if they can't wait to come back, if they totally enjoy the experience of your restaurant then they'll come back again and again. And with the word-of-mouth that generates, you'll never have to worry about getting new customers they'll take care of themselves.
Great! I hear you say... But how do I do that when my staff are late, or quit as soon as they're trained, or the ordering system breaks down again!?!?
What's in it for them? Have incentives to reward staff for a job well done. Have big incentives for a job very well done! If you only notice (and tell them) about what they do badly, they wont be around too long.
A system. A consistent, visible system to determine who receives those awards and prizes is key to get your staffs buy in. Favouritism won't wash, but a little bit of competition will work wonders.
Put these things in place and your staff will love serving with a smile and your customers will love you... and keep coming back for more.
The above article was supplied courtesy of Grant Lewers from Restaurant Marketing.
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Sydney Commercial Kitchens is always looking for ways to improve our service and SAVE you money.
While we don't normally supply our customers with smallwares and kitchen accessories we do love to help. Especially when we know that we can save you money. Click here to purchase from Australia's largest supplier of pots, pans, utensils, crockery, cutlery, glassware, chef uniforms and knife sets.
Use the following codes to SAVE even more money.
Promo code: CHEFS10 (10% off Chefs Clothing), valid until 31/08/2014
Promo code: 2WINTER10 (10% off Cookware and Chefs Knives), valid until 31/08/2014
A large selection of cookware essentials for professional kitchens, including aluminium and stainless steel pots and pans, non-stick frying pans and cast iron cookware. Also features pizza equipment, colanders, baking trays and much more.
Our large selection of premium quality cooking utensils offer everything for the professional and amateur chef alike. This section includes everything you need to guide you right through from preparation to presentation, so whether you're baking, roasting, straining or portioning, our large choice of utensils is certain to offer exactly the right tool for the job. Including a huge number of chopping boards, scoops, scales and thermometers from leading brands like Vogue, Matfer and Bonzer, our utensils cater for all needs.
Stay safe and protected in the kitchen with our selection of high quality professional chef uniforms, from top brands including Whites and Le Chef. Our range includes all workwear, which are required in a professional kitchen and other catering establishments.
Choose from a selection of chefs jackets and tunics, chef pants and chefs hats which can be matched to new or existing work uniforms. Neckerchiefs, waiters white gloves and protective coats are also available in this range. We've even bundled together the complete chef uniform and staff uniform kits too, which includes the essential Whites based on your profession.
An extensive range of professional kitchen knives from Victorinox, Dick, Tsuki and Hygiplas, including a vast variety of cooks, paring, fillet and boning knives to name but a few. This large selection of kitchen and catering knives includes specialist knife sets, colour coded knives for hygiene purposes and knife sharpeners to keep your knives razor sharp at all times. We also stock magnetic knife racks for easy storage, as well as knife blocks and wallets and cases for safe and easy manoeuvring.
For a great choice of cutlery, crockery and glassware browse our extensive range of dinnerware and you will find fine dinner sets, kitchenware, mugs and cups, glasses and luxury cutlery ideal for every kind of restaurant, bar, hotel or celebration. From fine china, stainless steel cutlery, hotelware and a huge range of glasses to choose from our high-quality tableware gives you the perfect opportunity to really show off your kitchen and hosting skills. All from trusted brands like Olympia, Churchill, Athena, Kristallon and Lumina, you can be confident your cutlery, crockery and glassware will surpass all the demands of the private and professional dining room.
There are 3 models in the TME range:
SCK currently has a promotion running offering a third year warranty on the Skope TME series and our pricing is still ultra competitive.
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The image shows the customer experience out weighing the cost of of what they pay for the food, which must be the goal of every restaurateur.
Good service, quality food, a clean environment - these are all goals every owner strives to achieve. They are also the means to maintain a viable profit margin. Today when growing costs and heavy overheads are eroding that margin, you should constantly look for new ways to build profits.
Pricing must be right to meet the competition, satisfy the patrons and afford a reasonable profit. That, after all, is the main reason for remaining in business.
Mark up is the percentage you add to your raw food cost to determine the selling price.
At a minimum you should allow for at least a 200 percent to 300 percent mark-up to maintain profitability. This means at 200 percent that if your food cost is $2.00, your mark-up is $4.00 and your sale price is $6.00. At 300 percent if your food cost is $2.00, your mark-up is $6.00 and your sale price is $8.00.
Some items, such as coffee allow for much higher mark-ups.
Ideally before you price up your menu you will know what all your fixed costs are, like rent, wages, food costs, insurances etc. Knowing these as well as home many people you will be feeding per week will allow you to calculate the amount of mark up required to keep your business profitable.
Gross profit is the dollar value of your mark up divided by the selling price, expressed as a percentage.
Do not get confused between mark-up and gross profit. Look at the following comparison table.
If it helps you, you can download a Mark Up—Gross Profit Calculator from our website at
Your menu pricing has a direct relationship with your profitability. It is your duty to continually explore avenues to increase this profitability.
The main ways are:
See the following table
Value adding or up selling is something we all familiar with, but fail to take advantage of in our own businesses. Remember where you heard, “Would you like fries with that”. It is one of the most quoted value-add lines in business.
In your business this could be as simple as every time you sell a cup of coffee ask “would you like one of our delicious cookies with that?” or every time you sell a food item try to sell a drink as well. It may not happen every time, but it will happen often enough to impact positively on your bottom line.
This skill is one of the most important things that you can teach your staff. By continually value adding, your staff can justify their own position in your business.
As you can see, controlling costs and increasing prices both have a similar impact on your profitability, though obviously a combination of both is ideal.
The key is to give your customer a better experience for their money. Make their experience unique by giving better service, or by offering a coffee mug instead of a cup at an increased price, or even keeping a special mug on the premises for regular patrons with their name on it at your cost. Think about it, people are not afraid of spending extra money as long as it is worthwhile.
So, price to the customer is really a mix of value and cost. The price a customer is prepared to pay for a product depends on the cost of the product and the value they place on that product.
In highly competitive locations, the margin of profit is often narrow and can be wiped out by high food costs, high wages, high rents, high waste in food or a low volume of business. Keeping the right price for the customer and allowing a satisfactory profit for the owner means exercising extreme economy in places where economy really counts.
Food and labour costs must be kept at the lowest point possible, compatible with good quality and service. Food wastage must not exist. Volume must be increased through alert merchandising and turnover increased by value adding to the sale.
Standard portions. In order to obtain control over food costs, it is essential that food portions be uniform, everytime. This makes it possible to compute unit costs and prices based on standard sized portions. It also insures that each customer is treated alike as far as food portions are concerned. Carelessness in food portioning can affect the food cost percentage adversely.
I recently met an executive chef at a Sydney club who gets his staff to pre-portion everything. Even pizza toppings! They vacuum seal portion controlled amounts of say the meat lovers pizza and then when one of these is ordered they cut open the bag and sprinkle the contents onto the pizza base.
They combine the use of a blast chiller and vacuum sealing to control their costs, extend the life of the food and through this process they have almost eliminated food wastage!
Wow, who wouldn't want that!
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Getting the right combi oven can change the performance of your kitchen.
Convotherms goal is to make life in a commercial kitchen easier and everyday more and more chefs are making Convotherm combi ovens their choice.
The Convotherm MINI is perfect for smaller operations - with a width of only 515mm they fit into any kitchen where space is at a premium.
There is no compromise on performance, the MINI range offers a 6 or 10 GN 1/1 tray cooking capacity allowing you the versatility to change your menu effortlessly, whether you are cooking, baking or steaming.
In a busy restaurant where speed and efficiency are vital, choose the Convotherm 7 to 40 tray GN 1/1 combi models to suit your operation. You can scale up depending on the number of covers you feed in any one sitting.
Only Convotherm has the EasyTOUCH control board and Advanced Closed System (ACS) that provides outstanding heat recovery when loading menu items during service, eliminating time delays in meal production.
The addition of tray timer systems ensures the operator can control cooking times for individual items
Convotherm 20 and 40 tray GN 1/1 combi steamers are the right choice for large volume catering operations. A general rule of thumb is 10 people per GN 1/1 tray, so 200 people would be a 20 tray oven and 400 people a 40 tray oven.
The Plated Banqueting System delives reassurance of serving delicious dishes at the right time and the correct temperature.
Combined with ECO-cooking system for energy saving up to 25%, ideal for products with longer cooking times, with proven significant increase in quality - the meat is much more tender and retains more moisture.
Manitowoc Foodservice have launched a new brand of cube ice machines marketed and sold under the Koolaire® brand name. Koolaire modular "Kube" ice machines are available in three convenient sizes, 22", 30" and 48" with 7 different production ranges from 100kg to 600kg of ice per day.
"The Koolaire brand was designed and developed from the ground up to address the price driven, performance segment of the market", according to Sr. Product Manager, Murray Meyer. Koolaire is targeted to customers who buy on price and want basic features, but also want high quality and reliability. The Koolaire brand will be supported by Manitowoc Foodservice current distribution partners and service network.
Koolaire has performance specifications suitable for the harsh Australian environment.
More information about the Koolaire brand can be found http://www.sydneycommercialkitchens.com.au/catering-equipment/ice-makers/Manitowoc/Koolaire