Foodservice Equipment & Supplies (FE&S) magazine's most recent issue includes an article highlighting the foodservice industry's largest distributors in 2015. C&T Design is near the top of the list coming in at number 14. Thanks for the nod, FE&S!
Our team of design and sales consultants, project managers and installers work hard to ensure our clients' foodservice projects are completed on time, on budget and provide them with the most efficient work flow and use of space possible.
C&T Design is a small business-minded company with the capacity to perform at the same level as our big competitors.
Any project. Any size. Our dedication to providing our clients with the best service possible is what drives each of us everyday.
Keep us in mind for your foodservice needs!
Flat12 Bierwerks recently opened a second location in Jeffersonville, Indiana across the river from Louisville, Kentucky. The original brewery, opened on Dorman Street in Indianapolis at the end of 2010, just fills growlers and serves their tasty beers. For the second location, Flat12 execs made the decision to serve food as well as their brewed treats. Instead of opting for the "typical" bar-type food, Flat12 hired a professionally trained chef to develop the menu. For more on this story from Insider Louisville, click here.
C&T Design has partnered with Flat12 Bierwerks since the brewery's inception and continues to work with them today. We are proud to be a part of this local success story and love nothing more than seeing people's passion and dreams come to fruition. Congratulations on your second location, Flat12!!! We look forward to trying your Jeffersonville location's fare and working with you on future endeavors.
130 W. Riverside Dr.
Jeffersonville, IN 47130
Flat12 stopped by C&T Design Indy earlier this year to kick the tires on a few pieces of equipment and test some of their menu items.
Jim Betz, Hamilton Beach Division Manager (East), and Kristine Bozovich, local Hamilton Beach rep with RZ Marketing Group, stopped by the C&T Indy office earlier this week to show off some of Hamilton Beach's latest and greatest products as well as the oldies but goodies.
One of the latest and greatest products introduced (featured in the video clip below) is Hamilton Beach's quietest blender, the Eclipse! Famous for its patent wave action blades, removable sound cover for easy cleaning, and memory card slot for custom programming, this is the only blender in the commercial foodservice marketplace currently offering a lifetime warranty on the motor coupling and stainless steel blade.
I wish you could smell the coffee through your screen!
Fish are expensive and among the most perishable foods we eat. Fish do not like water once they are out of it but must be kept as cold as possible at 32 degrees in order to maintain freshness. Until now ice has really been the only way to reach and hold that temperature. Even a few degrees increase can take days off the shelf life. Imagine the ability to store seafood at the perfect temperature and eliminate the need for the ice bin in the walk-in or a fish file cabinet which requires icing, re-icing and labor to maintain temperature.
Storage is the key factor in maintaining the taste and quality of your fresh fish. The FX Series refrigeration system from Randell is the most revolutionary and ideal way to store seafood. The patented design allows the unit to capture and maintain the cold air allowing for precise temperature control. This allows a temperature range of -5 to 40°F or if it's seafood right at 32 degrees. No other refrigeration can give you this kind of control and range in a single unit. And best of all, the unit can be used at point of use under the hood!
No matter which FX fish file cabinet design you choose, it is going to provide you with the ideal storage environment that keeps fish:
1) Precisely at 32 Degrees. The operator sets the temperature using the top mounted digital control that allows you to dial in the ideal fish storage temperature of 32 degrees. The precise temperature capability extends shelf life and allows you to consistently create great food.
2) Moist & Hydrated. No dehydration because the lid offers low velocity cooling that uses gravity to pull cold air down around the product versus using fans to circulate cold air around the cabinet and across the top of the product. Low velocity cooling is key to limiting dehydration and waste thereby increasing gross profit percentages.
3) Keeps Fish Away from Water. FX refrigeration provides storage "WITHOUT ICE" because the heavy ABS insulated insert provides full access to the product, 100% utilization of the 3 cubic feet of storage and keeps cold with the product eliminating the need for ice and temperature reduction assistance. The cold air flows from the diffuser to all surfaces of the drawer resulting in precise temperature control.
FX Series Refrigeration
Available Options & Accessories
Food safety is a primary concern for every area of the commercial kitchen, including the refrigerated storage area. Restaurant owners and managers clearly understand that their role in safeguarding against food borne illness is crucial. Promoting food safety can be expensive for an organization, but it pales in comparison to the costs associated with damages from an outbreak or fees from a low grade inspection. Restaurateurs and managers understand that they must train all food handlers and control all factors that can lead to food safety hazards and violations.
Here are a few ways the FX Series can save operators time, money, and help ease their minds all while improving food safety and the process of ensuring safe food storage practices:
1. Temperature Control and Stability: Refrigerators are essential to food safety, but only when they are at the right temperature. Did you know that traditional refrigeration fluctuates as much as 15° during peak operating times leaving the food inside at risk because it has no way to contain the cold air with the product. The FX Series' innovative design allows for the cold air to be captured and maintained around the food keeping the terperature at +- 2° of the desired set point keeping food fresh and safe.
2. Reduce Risk of Cross Contamination: Reduce the transfer of harmful substances or microorganisms to food. One way cross contamination occurs is food to food, such as when one product drips on another during refrigerated storage. Traditional refrigeration promotes this whether it is an upright, under counter, worktop, or equipment stand due to the open cabinet design. The FX Series' insulated insert creates a micro environment to help mitigate the potential for cross contamination in food storage and create an airtight seal that limits bacterial growth spoilage (once air contacts food, the food begins to spoil).
3. Follow the First In, First Out (FIFO) Rule: The FIFO rule is important for both food safety and food quality. Whenever new shipments of food arrive, the newly arrived food should be placed behind older food so the older food is used first. In most cases traditional storage systems (outside of a walk-in) do not promote this rotating stock or make it a daunting task for staff. The FX Series allows you full access and visibility to all products within the drawer making stock rotation a breeze.
4. Cleanability: Food safety hazards can be introduced into foodservice operations in a number of ways such as food, equipment, supplies, and customers. The FX Series' insulated insert pulls out for easy cleaning and disinfecting.
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.
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.
Foodservice 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.
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
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.
For help in navigating this in-depth process, call C&T Design today!
Visit 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.
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.
OpenTable, Inc., a leading site for online restaurant reservations, recently announced the Diners' Choice Awards for the top 100 restaurants in America specializing in American food. More than 10 million reviews were submitted between November 2010 and October 2011 that were used to determine the winners. Out of the 12,000 restaurants across the country up for the awards, Indiana's own Eddie Merlot's in Fort Wayne and Kelties Restaurant and Catering in Westfield made the list.
Congratulations to Eddie Merlot's and Kelties, whose amazing food and superior service helped them earn this title! We are so proud to have partnered with you both!
To read the entire article on Inside INdiana Business, click here.
Congratulations to Celeste Dooms! She is the winner of the $50 gas card C&T Design raffled off after the ISNA Conference in Fort Wayne, Indiana.
Celeste is the Food Service Director at John Glenn School Corporation in Walkerton, Indiana.
Thank you to all that stopped by our booth and entered the contest.
Is your refrigerator or freezer not holding proper temperature?
Before making a service call that could turn out to be unnecessary and expensive, please be sure the following guidelines have been met:
1. Make sure the condenser is clean and not blocked by dust or dirt which WILL prevent a freezer or refrigerator from holding proper temperature. For example: If a refrigerator's holding temperature is a few degrees or more higher than a manufacturer's spec, there is a good chance that the condenser needs to be cleaned. Dirty condensers block the outside air needed to remove heat from the cabinet. Dirty condensers can also cause component failures. Be sure to clean every 4 to 6 weeks with a brush or vacuum!
2. Make sure the interior temperature control is NOT set to high which could cause the evaporator to freeze thus preventing the cabinet from pulling down to proper temperature. If the evaporator is frozen, unplug the unit overnight to thaw. Plug back in the unit in the morning.
3. Make sure the cabinet is level. Unleveled cabinets caused by uneven floors can prevent the doors from leveling and sealing properly thus allowing outside warm air inside the cabinet. Please call C&T if castor shims are necessary to level the cabinet.
4. Make sure product temperature is being checked which is normally 33° to 38°F inside a refrigerator, 41°F at the top of a prep table and minus 0° to -10°F in a freezer depending on the product load.
If these suggestions do not correct your temp issues, please call your nearest C&T Design location today.
These suggestions are courtesy of True Refrigeration.
We 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.
Click here to read the full article on Foodservice Equipment & Supplies website.