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Commercial Kitchen Equipment

Commercial Kitchen Equipment

C&T Design Opens New Office in Northeast Indiana

Posted 4:22 PM by

C&T Design kicked off 2015 by opening a brand new office in Fort Wayne, Indiana to better serve the northeast part of the state! 

Please join me in welcoming Rob Niman, C&T Design Fort Wayne's Branch Manager. Rob comes to us with a wide variety of experience in the foodservice industry. He spent more than 10 years with the steam equipment manufacturer AccuTemp as a Territory Manager covering Indiana, Kentucky and Illinois. From AccuTemp he moved to Duncan Supply as a Foodservice Territory Manager. There he handled refrigeration, water treatment and ice producing equipment. Rob has more than 20 years of foodservice industry experience in not only commercial kitchen equipment sales but also kitchen operations arming him with the knowledge and expertise to be your foodservice design, solutions and equipment partner. Please join us in welcoming Rob Niman and the Fort Wayne Branch to C&T Design!

C&T Design - Fort Wayne Branch
260-443-6759

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Energy Savings in the Kitchen

Posted 2:23 PM by

Foodservice equipment and the costs associated with its operation can be expensive.. really expensive! The kitchen, in the vast majority of commercial buildings, is the largest contributor to pricy utility bills. From reducing energy and equipment costs to reducing overall energy usage, there are many ways to cut these costs

Rebates reduce equipment costs on the front end of a new purchase. Whether you are buying a new piece of equipment that is more energy-efficient than an alternative or are replacing a piece of equipment with a more energy-efficient piece of equipment, rebates offered by utility companies can make the new purchase more affordable. The rebate process can be time-consuming and frustrating in both the front-end selection and the back-end application part of the process. As a utility company trade-ally, we are on top of the ever-changing rebate programs available from each and are well-versed in the entire process relating to foodservice equipment.

Reducing energy usage is another way to cut costs. Rebate-eligible equipment typically brings long-term energy savings to your operation. The energy savings provided through this new piece of equipment oftentimes justifies the cost of the equipment in a shorter period of time than most assume. (The rebate is the icing on the cake.) Behavioral changes can also make a huge difference in your energy usage resulting in a positive impact on your operation's energy costs. An energy audit will determine what may be done to save the most energy

You might be asking yourself why energy companies offer rebates on Energy Star rated equipment.. we found ourselves asking the same question.. This question has a somewhat complicated answer, but the long and short of it is that these rebate dollars are available to affect energy usage positively and cut usage. An obvious solution to this problem is getting more energy efficient equipment in commercial facilities.

Combining all of these methods, based on your particular operation and needs, there is huge potential to save money. The reduction part of the old adage "Reduce, Reuse, Recycle" happens to be a passion of ours here at C&T Design. Let us be a part of your effort to go green

Call C&T Design today to speak with one our design and sales consultants about an energy audit.

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Providence Cristo Rey High School's New Kitchen

Posted 6:26 PM by

Providence Cristo Rey High SchoolProvidence Cristo Rey High School is a private, Catholic, college preparatory school that is affordable to low-income families in Indianapolis. The students learn important life skills in the typical classroom environment as well as working one day a week in an office atmosphere of one of Providence's corporate partners. Fifth Third Bank, Ice Miller LLP, the Children's Museum of Indianapolis, and Eli Lilly and Company are just a few of the amazing companies involved in offering this unique and invaluable learning experience.

Providence Cristo Rey's Kitchen Before the RemodelProvidence currently has roughly 200 students but has the space for approximately 400. The kitchen was hindering its ability to be able to accept more students and maximize the space of the entire school building. In the process of remodeling a few different spaces in Providence, the contractor Shiel Sexton, one of Providence's corporate partners, called on C&T Design to help figure out how to rework their kitchen space while being extremely budget concious and getting them to a place to be able to grow to their full capacity and feed all of the students everday.

C&T Design worked with several of our manufacturer partners to get Providence the best price possible. One particular manufacturer who helped us tremendously cut costs on this project was Randell of Unified Brands and their Indianapolis rep Phil Powell of Allied Technologies who provided the serving line on the project. Thank you to C&T Design's project manager Brian Hutson for successfully executing this project that was in development for five years. C&T Design donated all design and project management fees on the job. These contributions helped cut costs on the project by roughly 30%.      

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Rebates Offered For Purchase of Energy Star Rated Foodservice Equipment

Posted 8:06 PM by

C&T Design - Rebates Available on Energy Star Rated Foodservice EquipmentFoodservice equipment can be expensive, and, with the constant rise in the cost of gas and electricity, so can the energy bills to run your business.

What if we told you we can save you money on both the front and back end of the purchase of new equipment? Well, we can! Rebates are available today on dozens of Energy Star rated products ranging from refrigerators and freezers to ice machines and dishwashers. You will see the savings down the road in the form of lower energy costs for running your operation.

Give us a call today and ask to speak to a foodservice consultant to find out more information about what kinds of equipment qualify.

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Tax Incentive - Foodservice Equipment Buyers Take Note! Take Advantage While This Offer Lasts!

Posted 1:30 PM by

While perusing some months-old issues of Foodservice Equipment Reports magazine, I noticed a small article that I wanted to bring to your attention immediately! If you are looking to buy foodservice equipment in the near future, you might want to look into purchasing sooner rather than later. The article below outlines an amazing opportunity that allows foodservice operations to write off equipment costs immediately, instead of spreading it out over several years, you must purchase before the end of the year to receive the maximum benefits this bill allows! I included a copy of the article found in the magazine's online archives followed by a link to the particulars of the Act on http://www.irs.gov below:

Tax Incentive Makes Sense For Equipment Buyers

04/01/2011

April may be tax month, but there are still eight months left this year to secure some important tax perks for purchasing or selling equipment. The Small Business Jobs and Credit Act of 2010, signed by President Obama last September, provides tax relief for foodservice operations and small businesses and assistance in gaining access to capital.

The legislation allows foodservice operations to write off up to $500,000 of equipment costs immediately, rather than recovering the entire cost over a multi-year depreciation schedule. The purchase must be completed during the ’11 tax year.

The bill also extends expensing limits to restaurant structural improvements, new construction and leasehold and retail improvements. As part of the proposed $500,000 limit, operators can expense $250,000 of those costs the year they incur them, through ’11. Previously, operators could recover these costs only through a 39½-year depreciation schedule.

The legislation also includes incentives that make it easier to obtain Small Business Administration-backed loans.

This article can be found at: http://www.fermag.com/about-us/current-issue/single-issue-article/tax-incentive-makes-sense-for-equipment-buyers/461c372276.html

For help in navigating this in-depth process, call C&T Design today!

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C&T Design and Equipment Promotes "Green" Design

Posted 9:00 PM by

C&T Design and Equipment Company promotes Green Building and DesignVisit C&T Design and Equipment's new Green Kitchen Design area on the C&T's new website for "Green design" ideas, "Green products", and information on how to save both money and the environment.  With C&T Design, our Green Strategy isn't just about being socially responsible - that is only part of it.  Our strategy is also geared towards saving money with energy efficient and eco-friendly products and design principals.

Learn more...
 

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C&T Design Houston Project Published in FE&S Magazine

Posted 6:56 PM by

C&T Design's Houston Branch's Carrabba's Project is on the Cover of this Month's FE&S MagazineGracing the cover of this month's Foodservice Equipment & Supplies Magazine is a C&T Design project! Tom Cook, the manager of the C&T Design branch in Houston, Texas, provided design services for the kitchen on this project and did a fantastic job. Read the full story here (beginning on page 41).

Congratulations to Johnny and the Carrabba's team on yet another beautiful restaurant!

Congratulations, Tom, on this well-deserved not. What an honor.


 

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Sous Vide Cooking Moving into Fast Casual Dining

Posted 3:02 AM by

It’s not uncommon for trends within the foodservice industry to start at the figurative “top” and work their way “down”.

Such is the case for sous vide cooking, which had its ground-breaking moments in fine dining establishments, and is now taking off in fast casual operations.

Sous Vide is French for “under vacuum” and it is the process by which some combination of protein, fruits, vegetables and spices is vacuum-packed in food-grade plastic. The packet is then submerged in a warm water bath for an extended period of time until its contents are cooked to the desired internal temperature.

This method of cooking fits perfectly in fast casual operations primarily because of its reliability. The sous vide method makes it easy to cook a high-quality dish repeatedly. This characteristic is especially important in operations that may experience high turnover, have a majority of part-time staff and/or minimal training resources.

For operations that have locations nationwide, sous vide is a great method because it provides a way for the operation to ensure the quality of its food across the board. One example of this comes from Chipotle, which sous vide cooks all of the meat for its barbacoa and carnitas in one central location and then ships the meat to its stores to be finished on the flattop grill before service. This process allows Chipotle to ensure that its meat is cooked to the proper internal temperature, without compromising a precise, pure and consistent flavor. Because the product is vacuum-packed before it’s cooked, it is also easy to ship.

In a market segment where signature flavor is also a huge point of differentiation, sous vide becomes a great tool. The reason is that the process eliminates several variables that can alter flavor. Once the food is vacuum-packed the only things that can influence the flavor are the ingredients in the packet. This measure of control practically guarantees that the flavor will be consistently pure, making it great for a company like Panera to use on its new menu items including steak, turkey and salmon for sandwiches.

Recognizing that a key component to a successful sous vide process is using the proper equipment, manufacturers like Vollrath and Randell have introduced products specifically designed for sous vide cooking.

Sous vide cooking is a burgeoning trend in fast casual dining. It’s a reliable, easy-to-teach cooking method that produces consistently high-quality product. Now that sounds like a recipe for success in any operation.



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Featured Project - Aristocrat Pub & Restaurant

Posted 2:45 AM by

Aristocrat Pub & Restaurant Reopened in October of 2012Aristocrat Pub & Restaurant is a local mainstay near the South Broad Ripple (SoBro) and Meridian-Kessler neighborhoods of Indianapolis. In August of 2011, an electrical fire started in the early hours of the morning in the restaurant. Aside from several pieces of stained glass, the resulting smoke damage deemed the entire front and back of the house a complete loss. The owner, Rick Rising-Moore, turned this devastating event into an opportunty to rethink the design and layout of the kitchen to accomodate the expansion of the surrounding neighborhoods. The restaurant was rebuilt and reopened in October of 2012.

Click here to read the rest of the story...

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Energy Consumption and Waste in Food Service

Posted 9:41 AM by

The following is an excerpt from an article written by Georgie Shockey, Principal of Ruck-Shockey Associates, Inc. Her firm specializes in operational consulting for non-commercial foodservice markets.

Energy Consumption and Waste in Food Service: The Impact & Solutions

The food service industry contributes significantly to our nation's economy and way of life. In the last ten years, this industrial sector has experienced continued real sales growth outpacing that of our nation's own economy. In 2011, the total food sales were over $1.7 trillion. Due to the vast number of food service operations (the NRA estimates over 970,000 restaurants along with nontraditional and other food locations there are about 1.2 million locations) and the nature of preparing and serving food, this industry uses tremendous volumes of natural resources and produces significant quantities of waste which together can result in major environmental impacts. The reasons for change within this industry for change within this industry in order to minimize waste are simple: food service managers can save money with decreased disposal fees, reduce energy consumption, gain efficiencies and stay competitive within their industry.

Changing or improving operations can have lasting effects on those food service establishments that are proactive in reducing waste and increasing efficiency. To remain competitive, businesses should consider going beyond traditional means of management and explore the opportunities to save money and help the environment with waste prevention. Many of the opportunities detailed may already be in place; however, every operation still has room for improvement.

Click to read the full article.

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Congratulations, Brian, on being named FE&S Magazine's April DSR of the Month

Posted 10:30 PM by

Brian Van Skyock - FE&S Magazine's April DSR of the MonthWe are so proud to announce that C&T Design's very own Brian Van Skyock was recently named Foodservice Equipment & Supplies magazine's DSR (Dealer Sales Representative) of the month! This is a huge honor! I personally get to see Brian day in and day out work extremely hard for every single one of his customers. It is so nice to see him recognized for all of his efforts and hardwork.

Congratulations, Brian!

Click here to read the full article on Foodservice Equipment & Supplies website.

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