OpenTable, an online reservation service, recently published the list of #OpenTable100 Hottest Restaurants in America, and Union 50 made the list again! OpenTable determines "the list of honorees after analyzing more than five million reviews of more than 20,000 restaurants across the country." Union 50 was the only restaurant in Indiana to be honored.
Union 50 is in downtown Indianapolis, Indiana just off Mass Avenue at 620 N. East Street. Check it out! See what all the fuss is about.
Union 50 is one of Cunningham Restaurant Group's (CRG) many concepts. Scott Ellerhorst, out of the C&T Design Cincinnati office, works with CRG on their concepts' foodservice design layouts, equipment specification and project management.
Pass & Provisions, a dual concept restaurant in Houston, Texas, was recently named one of Bon Appetit's 50 nominees for best new restaurant in America. Charles Munro, Sales and Design Manager in the C&T Houston office, took the lead on this project designing the kitchen layout and managing the installation process. Congratulations, Pass & Provisions!
Click here to read the article in more detail in the Houston Chronicle.
Congratulations to all named one of Indy's 25 Best Restaurants by Indianapolis Monthly. C&T Design is proud to be able to say that several of those bestowed with this honor in 2013 are clients we call our very own.
I, for one, know where I will be eating dinner over the next month.. If I can get a table at these amazing places! All of the restaurants named truly are gems for their own reasons.
Aristocrat 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.
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.
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.
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.
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.
Congratulations to C&T customer Martha Hoover! President of Patachou, Inc., Martha was named one of the Indianapolis Business Journal's 2011 Woman of Influence.
Click here to read the IBJ article about the amazing business she has built with a lot of hard work and determination over the years. What started as one restaurant has blossomed into a booming group of restaurants that includes the concepts Café Patachou, Petite Chou and Napolese. A fourth concept is currently in the works, Public Greens.
We at C&T Design feel honored to be working with you.
Congratulations to Brad Haber, Buffalo Wild Wings®, Inc.'s franchisee from Dayton, OH, for receiving the 2010 Franchise Founder's Award. Brad's franchise groups, Carolina Witt, Inc. and ThreeWitt Enterprises, Inc., are responsible for running 12 restaurants in Ohio, South Carolina and Indiana. C&T is currently working with the group on their next store in Florence, SC.
C&T Design - Cincinnati ~ 4025 Port Union Road ~ Fairfield, OH 45014 ~ 888-282-8282
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.