I finally got my hands on an Orange Coke at a Freestyle machine.
It was a fizzation of flavorful bursts of orange followed by the familiar syrupy sensation of carbonated (artificially flavored) kola nut juice sliding down my esophagus.
However, the rest of the line-up that I attempted before succumbing to uncontrollable fits of burping consisted of beverages that required, shall we say, acquired tastes. Seagram’s Lime Seltzer was a flavor that, while not soon forgotten, I wished it were. Soda water has never been a favorite of mine, but with the added lime flavor, it’s bitterness only grew. To each their own, I suppose.
As for Fanta Lime, with the not-soon-forgotten Segram’s deeply ingrained in my mind, the lime flavor was only a painful reminder. Perhaps on another day, after full amnesia, will I be able to objectively describe it. After soothing my distressed palette with a few ounces of Orange Coke, I went back to the single-serve machine for more. They were out of Minute Maid lemonade, which I assumed would go well with several flavorful additives, so that was out of the question.
In lieu of that, I gave Vanilla Barq’s Root Beer a try. I was pleasantly surprised; the vanilla gave a soft edge to the already smooth root beer, this combination completely earns the title “soft drink.” This, while not quite as enticing as the Orange Coke, certainly should be on store’s shelves.
All in all, it was a liquid adventure that I will want to repeat. After all, I have about 120 more flavors to go. Maybe Orange Coke is only a sliver of taste compared to another caffeinated corn-syrup concoction within.
When built-in equipment fails, it can be a pain to find a good replacement. Often, the holes left behind are odd sizes, or the counter material is not up to code. Finding something to fill the hole can feel like more trouble than it’s worth, leading to operators purchasing expensive new countertops.
That isn’t to say that new counter-tops don’t have any advantages. If you run a buffet, modernizing your establishment can bring added business by word-of-mouth, especially if you go with a much different or ultra-contemporary design. Incorporating round warmers, frost tops, heated wells, and ice cream freezers may also allow you to expand your current offerings, as well. Even if the design of the counter is classic, the counter material can really make a difference in how your food is perceived; for example, granite or stainless steel counter-tops can add some class. Either way, a new counter offers the ultimate in heated well flexibility – at a cost.
However, if your current counter design works for you, there are more (and often less expensive) options. Hatco’s heated wells, for example, can fill nearly any hole left behind by your old units. Even the controls are designed to more-easily replace the broken equipments’. In addition, if your counter is made of flammable materials (wood covered in faux granite, for example), Hatco offers optional mounting kits that make your operation fire-safe and compatible with most local codes.
If the holes from your old unit or units are extraordinarily oddly sized, it isn’t the end of the world for your old counter. Hiring a professional to widen those counter-top’s holes to accommodate traditionally-sized heated wells may be your best option, especially if you are working with expensive-to-replace granite. If the holes are already too big, talk to a professional carpenter or handy-man to see what your options are. If your counter-top is laminate-covered, depending on local codes, they may be able to add supports and material to make the hole smaller and then re-laminate your counter-top. If it is granite or a synthetic substitute, it may be possible to add a step-up ring that could incorporate a smaller warmer yet be supported by the surrounding counter-top. Again, it is best to consult with a professional who can assess your unique needs.
The take-away lesson is this: broken built-in equipment doesn’t necessarily mean unusable counter-tops. Check out all of your options before spending too much!
Now that I’m a believer, I want to experience everything that Orlando Foodtrucks have to offer- one meal at a time. My experience last week with the Korean BBQ Taco Box (@koreanbbq_2011) was amazing, but I’ve decided to venture out a little bit further (quite literally a block further up University Blvd.) and try some other trucks. Before leaving for lunch last Wednesday, I checked twitter and found that The Crooked Spoon (@TheCrookedSpn) and Mobile Deli (@ilovemobiledeli)were going to be serving at the Citgo on the corner of University Blvd and Metric in the Fullsail area. Perfect. Everything I’ve seen on line so far has given these two trucks nothing but stellar reviews. They were right.
After looking at some pics on The Crooked Spoon’s Facebook page, I was dead set on trying their Mac & Cheese while my coworker Jared wanted a Bistro Ham sandwich. Oh, man were they good. I’m not a food critic or foodie by any means- I don’t even play one on TV- but this was some of the best Macaroni and Cheese I have ever had. You definitely need it in your life.
The Snaps:
Though the food is amazing…
The coolest thing about The Crooked Spoon is how friendly they are and their understanding of social networking. The foodservice industry is plagued with restaurants and manufacturers that just don’t get it when it comes to Facebook or Twitter. I guess that’s why I’ve taken such a liking to the food truck movement; it appreciates and embraces the relationships that social media can build for small businesses. I was thoroughly impressed with The Crooked Spoon when they were willing to just hang out and talk social media/ SMM shop with me while my order was prepared. Like I said before, the food was amazing- but it was their candor and willingness to connect (even in person) that went a long way with me.
Check out The Crooked Spoon on Twitter (@TheCrookedSpn)and get them on Facebook to connect. If you’re looking for their next location or evening foodpod, their twitter is probably your best bet. You won’t be disappointed.
If you own or operate a food truck in Orlando and you’re reading this, get with me on twitter (@REWonline). In the very near future, I would love to come out and talk to you about your food truck operation. We can make a quick video and upload it to youtube, or I can write up an article about your food/story for our blog. No sales pitches, I promise.
We’re a little late to the game. The Orlando Food Truck craze has been going on for quite some time now and we’re just starting to notice. As the member of REW’s web-development team who keeps us connected with social media and local trends, I hope REW didn’t miss the boat on this one.
I’ve been following the Food Truck phenomena for a little while now on Twitter and have been reading everything there is on the subject at EatLocalOrlando and TheDailyCity. I’ve got to say that both sites are great resources for anyone who wants to know more about the food-truck craze that’s sweeping over Orlando. Yes, I was one one of those ignorant people that thought food-trucks were reserved for larger cities like D.C., New York, or Los Angeles. I was wrong, and have come to realize that Orlando has just as much-if not more- to offer in terms of delicious street fare.
Last Friday…
I decided stop by and visit a food-truck on my way home from work. You know, just to see what all the fuss was about. I checked twitter to see who would be the most convenient and saw that the Korean BBQ Taco Box (@koreanbbq_2011) was just up the street. All I can say is holy crap it was delicious. Just check out the pic above. The price was right and the food was cooked to order and amazing. I’m now a true believer in Food Trucks.
While I haven’t been yet, I fully plan on attending the next event on TheDailyCity.com’s Food Truck Bazaar Summer Series schedule as well as the weekly Food pod at Lake Lily in Maitland. I’m on a mission to eat at every food truck in the city.
If you own or operate a food truck in Orlando and you’re reading this, get with me on twitter (@REWonline). In the very near future, I would love to come out and talk to you about your food truck operation. We can make a quick video and upload it to youtube, or I can write up an article about your food/story for our blog. No sales pitches, I promise.
There’s a line from the movie Field of Dreams that goes, “If you build it, they will come.” While this may be true for a ballpark, it couldn’t be further from the truth when it comes to a foodservice equipment supplier’s web site.
This is the reality I know all too well personally. After spending months developing my company’s first site, I eagerly looked at the visitor logs a few weeks after it went live. To my shock, I had attracted a total of 10 visitors, nine of which I’m quite sure were family members. I realized that I needed to do some promotion quickly or the world wouldn’t know about the great content I had developed. The tools have changed since those early days of the web, but the premise is the same: You must get out there and promote your site to make it successful so that operators can find you and the equipment you’re promoting.
Ensuring that your site is listed with the Google and Bing search engines is essential, but this process can be time consuming as you work to gain relevant rankings and is often competitive and costly, especially if you’re using these companies’ paid advertising services. Starting a company blog on the other hand and syndicating your content to the blog search engines is, however, a quick and inexpensive way to start getting your name and site out there.
News releases can also work well, especially if they’re distributed via one of the many established online press release agencies. One caveat is to ensure that the information being presented in your release is relevant and interesting to readers. Sure, it’s alright to toot your own horn to attract operators or promote your equipment, but be sure to spell out the value you’re actually providing and why it’s relevant to them or it’s likely to be dismissed as a sales pitch disguised as a press release.
Lastly, foodservice equipment dealers need to engage in social media networking. Start with Facebook and Twitter, since those have a minimal barrier to entry and the largest audience sizes. Don’t just head right into promoting your site, however, or you’ll likely be blocked by people instantly. Instead, engage in the ongoing discussions, form personal relationships and get to know your existing and potential operator-customers Once you’ve established trust, then — and only then — should equipment dealers promote your brand and products, and ask operators to visit your site. Before you know it, they will come to see what you’ve built — and they’ll bring their colleagues and business associates with them, as well.
With the upcoming holiday season approaching, it is important to keep food safety in mind. No, not just in the context of wearing goggles when destroying things, but also when looking out for the creepy crawly germs. Holidays should be a fun time, not one filled with getting over a cough or fever.
One of the surest ways to keep bacteria away is through keeping food at proper temperatures. This is especially true when cooking poultry, like the almighty turkey at Thanksgiving. The first step toward keeping you and yours safe is to keep the turkey frozen (0ºF or lower) or refrigerated (35º to 40ºF) until you cook it. The “danger zone” is 41º to 135ºF, and the goal is to keep food outside of this zone as much as possible. Why? These are the temperatures in which bacteria love to grow. Yum, I know.
Even after you cook the turkey, there is still the possibility of it growing dangerous bacteria. Never let cooked (or raw, for that matter) turkey stand at room temperature or in ovens at less than 200ºF or in a holding device at less than 135ºF.
Whenever you are cooking a turkey, you should raise the internal temperature to 165ºF to 170ºF in the innermost part of the breast. If you are measuring the temperature in the thigh, it should be 165ºF to 180ºF. Make sure you don’t touch the bones as you put the food thermometer in the deepest part of the muscle. If you choose to not to work too hard this year and decide instead to get a fully cooked turkey meat, make sure the internal temperature is at least 140ºF when re-heated.
When digging your bird out of the fridge on that late-night binge a few days later (don’t worry, everybody does it), reheat it to an internal temperature of 165ºF. Make sure you store the turkey in the fridge at between 35º to 40ºF, and turkey should only be stored at those temperatures for only a couple of days. If you want to store your cooked turkey longer, it can go in the freezer for up to a year afterward. If you have the ability to vacuum bag it, it will help preserve the taste and minimize the chances of freezer burn.
Of course, you may ask “But, how am I supposed to know what all of these temperatures are?” You can always get a good quality thermometer from our sponsor, Restaurant Equipment World, or through their site devoted to products such as those, www.foodsafetyworld.com.
Careful management of temperatures is an important way to control bacteria. You should always use a food thermometer to check temperatures.
- Turkey must be kept frozen (0ºF or lower) or refrigerated (35º to 40ºF) until used. Keep raw as well as cooked turkey products out of the 41º to 135ºF bacterial growth danger zone.
- Never let raw or cooked turkey stand at room temperature or in a warm oven at less than 200ºF or in a holding device at less than 135ºF.
- Cook raw turkey to an internal temperature of 165ºF to 170ºF in the deepest part of the breast, or 165ºF to 180ºF in the thigh of a whole bird. Insert the food thermometer into the deepest part of the muscle, being sure not to touch the bones.
- Turkey products that are purchased fully cooked and are served hot, such as boneless roasts and rolls, should be reheated to an internal temperature of 140ºF.
- Turkey that is cooked and chilled in your operation must be reheated to an internal temperature of 165ºF before serving or kept cold at 41ºF or lower if it is to be served cold.
- Cook turkey progressively, in batches, so it can be served as soon as possible.
- Slice and hold only the amount that will be served within a 20-to 30-minute period.
Welcome to the Saf-T-First e-newsletter from San Jamar. Saf-T-First has been created to help keep you informed of important food safety information. As the leader in commercial food safety tools, San Jamar is always innovating to address safety issues and needs of foodservice professionals. San Jamar food safety tools are designed to reduce employee and customer injuries and illness, while reducing labor and operating costs.
CA Raises Bar on Food Safety
Foodservice workers hired in California will be carded as of next year. You could call him “The Germ-inator”, as California Governor Arnold Swarzenagger recently signed a foodservice safety training bill into law. Read more from NRN - California Food Handler Card
It’s a Viral World
With the viral nature of the internet and the blogosphere, information is everywhere. And bad news travels fastest. One health code violation, one foodborne illness… and a foodservice provider can become the victim of viral media coverage — with a reputation irreparably tarnished. The results can be devastating. Read about one example of viral media roadkill from WTMJ online - Egg Recall Expands; Kenosha Restaurant Linked
Food Safety Insights: HACCP & Local Sourcing
by Dr. Norm Faiola, Ph.D.
Associate Professor, Department of Hospitality Management
Syracuse University
Let us consider some of the food safety challenges produce poses to our internal food safety systems. Using a Hazard Analysis and Critical Control Point (HACCP) model, we know that there are potential hazards (mostly biological, i.e. pathogenic bacteria and viruses) related to almost all types of produce. The produce we need to process and serve our guests requires procedures that will reduce these potential hazards to an acceptable (safe) level. Sure, an operation can purchase ready-to-eat (RTE) produce which does not need to be rewashed (USDA) but labor still must handle it correctly to maintain safety. Expiration dates need to be carefully monitored and a First in-First out (FiFo) rotation must be maintained. Shelf life and safety are based on strict packer processes (HACCP/GMP’s based) in conjunction with in-house strict time-temperature controls and monitoring of package integrity.
Thinking about sustainability and locally sourced produce? Produce purchased not RTE must be carefully processed so as to reduce the potential contamination to a safe level. Safe produce starts at the farm level and we rely on the grower to minimize the risk of hazards associated with produce. Any product that is grown in soil has contamination that is potentially harmful. Your in-house processing must assume the worst case; processing procedures need to carefully planned and monitored. Start with clean and sanitary utensils, sinks and storage containers. Enforce strict personal hygiene. Maintain temperature control by batch processing. Since no heat treatment is part of the processing steps (who wants cooked lettuce?), you are relying on agitation and dilution to reduce the bio-load on the products. If you are adding a chemical or converted water sanitizing step to your process, carefully follow the manufacturers’ directions. Remove excess water before storage. Do not store produce in standing water even under refrigeration.
Responsibility for food safety belongs to the operator as they are the final control point for any produce served to guests. Keeping produce safe takes as much work and planning as any meat or poultry product. Let us make sure we consider this and proactively work to serve safe food.
Make Sure Your Produce is “Saf”
Produce is the #1 source of foodborne illness– even pre-washed/ready-to-eat (RTE) produce can harbor dangerous bacteria. Not only does Saf-T-Wash by San Jamar provide 52% greater pathogen killing power than traditional produce sanitizing methods like chlorine; it harnesses the power of ozone to significantly extend the life of produce, saving money. And Saf-T-Wash is easy to install and use. To learn more about the power of Saf-T-Wash and, click here.
ServSafe® Quick Quiz
While commonly associated with ground beef, which microorganism has also been associated with contaminated lettuce?
A. Salmonella spp.
B. Campylobacter jejuni
C. Shiga toxin-producing Escherichia coli
D. Norovirus
Something to Chew On…
PB&M sandwich, anyone…? Imagine the shock when Dad finds mouse baked into bread while making kids’ lunches. See photo and read more from The Sun. *Answer:C Symptoms of Shiga toxin-producing E. coli include diarrhea and abdominal cramps. Severe cases can lead to life-threatening kidney failure known as hemolytic uremic syndrome (HUS).
Recently, we’ve had the honor of celebrating the citizenship of one of our esteemed customer service representatives, Karina. She moved with her family at the age of 11 from Brazil to the United States and, despite the difficulty of learning a new language, she excelled in school and is currently attending the University of Central Florida. In honor of her becoming a citizen, the first at REW to make that achievement while employed here, I made the long trip across the office for a sit-down Q&A session:
Q: Karina, what does becoming a citizen mean to you?
A: It is a great honor to become a citizen. The first thing that comes to mind is that I can now vote, but that does not come close to what I am happy for. The United States has offered my family and I a great opportunity for growth. It means that the country that I have loved for so long accepts me as one of their own, and there is no greater reward than this.
Q: What was the process of becoming a citizen like?
A: It took my family and I roughly ten years to go through the citizenship process. In my particular instance, my father established a business in Florida, and was granted a work visa. Our family moved here, and after having legal residency for five years, we chose to move forward and apply for citizenship. Although ten years seem like a long time, the outcome is very much worth the wait.
Q: I’m glad that the outcome was worth the wait! What would you like to say to others who may want to move to America or become a citizen here?
A: That’s a hard question!- America is a great country; it is the melting pot of the world. If you wish to come, make sure to get involved. There is no better feeling than learning about your new community and having an appreciation for a new culture.
Q: What was the first thing that you did, or what are you looking forward to doing, as a citizen?
A: The first thing, of course, was register to vote. I believe this right should be exercised by every citizen, since it is the greatest power that the people have.
Q: What great insight! Thanks for your time, Karina, You have been a wonderful interviewee, not to mention co-worker.
A: Thanks, Jared!
We are very happy that Karina is now officially a U.S. citizen, we congratulate her on her successes, and wish her many more in the future!
REW is proud to present the first installment in a new series of tips and tricks on how to safely and efficiently protect your customers from foodborne illness.
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There’s a line from the movie Field of Dreams that goes, “If you build it, they will come.” While this may be true for a ballpark, it couldn’t be further from the truth when it comes to a foodservice equipment supplier’s web site.
