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Latest News and Tips from ESI

5 Ways to Succeed in the Pizza Industry

There are several areas that are key to succeed in the pizza industry, and while all these areas are important, any one is not the end all be all to a successful formula. We all know of a local chain that has the worst pizza, but yet you see delivery vehicles everywhere you go!

So today, the team at New York Brick Ovens is sharing their thoughts on the Top 5 ways to succeed in the pizza industry!

Tip 1! 

Location, location, location! The best ways is to be the only game in town, or to be in a tourist location, where there are no other options available. Another great option is to chose a location, where other options aren’t of any consequence due to being very expensive of a different and specialized category like a fish house. Some of the most successful places are located in malls, theme parks, schools military bases or small-town USA.

Tip 2

Make the best pizza known to man (or close to it). If you are making a really top notch product, people will find you and not only that, people will talk. After all, we all know that word of mouth is the BEST advertising. The reason for that is that people will trust the opinion of friends and family over unfounded claims of the best pizza in town and

Tip 3

Be unique. Examples of this are everywhere, but they may not seem apparent. Like making a Chicago pie, where there never was one. Having a wood burning brick oven, using insects as toppings or having a pizza drive through, like Ole Jose’s in Pineville, WV, where they use a revolving brick oven.

Tip 4

Be a social maniac. Take pride in being part of your community. Before there was social media, there were social men and women. These wonderful people actually cared about the people they met and considered customers as friends to share joys and sorrows with. One very moving example of this, is when people would come to Goodfella’s Pizza in Staten Island on their way home from work in the days after 911. They came, just to get out of the house and be with people who cared in a friendly and safe environment.

Tip 5

Service! Run a tight ship that gives service and shows genuine care for the customer’s experience. This may seem like a given, but if you are not on top of this and setting a good example for your staff, then success will never happen!  A little thing like a smile or help and directions can go a long way in building a relationship with your customers.

As stated above, while this list will not guarantee your success, if you follow these points, your odds will be greatly increased. Additionally, if you earnestly follow point 5, you will contribute to a better world – and who doesn’t want that?

 

 

Serving Coffee and Breakfast During COVID-19

Serving coffee and breakfast during COVID-19Great coffee and a satisfying breakfast are among the most cherished amenities hotels offer. Serving coffee and breakfast during COVID-19 may look different now that many hotel operators have been forced to rethink the way they serve guests?

But, there is one thing that hoteliers agree on: Coffee and breakfast must stay. We just have to find a way to serve them differently now. In the article below originally published by our factory partners, Hamilton Beach Commercial, we’ll take a closer look at how hotels are adapting to this new reality.

Low-Touch In-Room Coffee Solutions 

In this new era for hospitality, the guestroom is a sanitized sanctuary. Hotel chains are instituting new ways to reassure guests that every frequently touched surface has been cleaned and is safe to touch. But what about making coffee?

There’s no way to make in-room coffee without touching something. But Hamilton Beach Commercial have designed the pod coffeemakers for guestrooms to minimize touch and maximize flavor. The secret is the recyclable brew basket that holds soft pods, both of which come individually wrapped. A guest would only need to touch the coffeemaker twice – once to add fresh water, and once to press the brew button.

Best of all, our pod coffeemakers brew outstanding in-room coffee. We designed the brew basket/pod holder to maximize coffee extraction, resulting in a stronger brew, even when using less coffee. (Here’s the science.) It’s also reusable and recyclable, pleasing green-minded guests.

 

Low-Touch Hotel Breakfast Strategies 

Some guest are accustomed to enjoying a hearty morning meal, so we can’t take that away from them. “They still want their breakfast, and you’ve got to be able to provide the breakfast,” Anthony Melchiorri, a hospitality consultant and host of “Hotel Impossible” on the Travel Channel, told The Washington Post.

But take heart: You don’t have to figure it out all at once. Many hotel chains are offering grab-and-go options temporarily while they devise safer ways to serve full breakfasts. Possibilities include extending breakfast hours, staggering seatings and requiring reservations. Some brands are offering loyalty members extra points in lieu of breakfast, or credits to use at an on-site restaurant.

Hotels that have kept a buffet setup seem to be limiting the selection to packaged items and fruit: oranges, bananas, instant oatmeal, baked goods, etc., observes One Mile at a Time. Self-serve coffee and juice remain.

What of iconic offerings like the make-your-own waffles at Hampton Inn? The brand is “exploring ways to gradually bring back the made-to-order breakfast, although it may be with an attendant versus DIY, to make sure we can maintain consistent standards of cleanliness,” said Phil Cordell, parent company Hilton’s global head of new brand development.

What to do now?

Now is the time for you to take stock of your foodservice equipment and determine, how you can use it in a safe an effective manner to serve breakfast. Key pieces include:

  • No-touch coffee urns: All of Hamilton Beach Commercial’s coffee urns feature touchless dispensing. A guest or server only has to press a cup against the dispenser. These urns are easy to sanitize, inside and out, and both the stainless steel and aluminum finishes present a polished appearance.
  • Commercial rice cookers: Available in three sizes, our commercial rice cookers cook staples like oatmeal, grits and porridge to perfection. Food can be held at the correct temperature for up to four hours.
  • Chamber vacuum sealers and immersion circulators: Sous vide cooking isn’t just for catering and fine dining. It’s the perfect way to prepare French toast, scrambled eggs, poached eggs, cured salmon and even bacon (really!). This style of preparation is well suited to room service and long serving windows, because food can be held at a safe, serving-ready temperature for several hours. Learn more about the PrimaVacTM line of vacuum sealers and the AcuVideTM 1000 Immersion Circulator.

 

Take heart: Hoteliers worldwide are facing the same challenges right now. We’re all in this together! Equipment Solutions and Hamilton Beach Commercial will continue supporting you with tips and strategies for surviving and thriving.

Eight Frozen Cocktails for the Winter Months

Does your bar blender gather dust from November through April, only to roar back to life when it’s margarita season? This winter, put the blender back to work by mixing some frozen cocktails that will invigorate your cocktail program. Frozen Cocktails for the Winter Months may sound like an oxymoron. BUT! There is a secret to selling frozen drinks in winter. And it is simple – you just need to channel your customers’ seasonal moods. In the article below originally posted by our factory partners Hamilton Beach Commercial, we will tell you how.

Frozen Cocktails for the Winter Months

But first, remember the basics of successful drink blending: Always put liquid ingredients in the jar first. Follow by adding solid ingredients such as fruit and ice. And for a consistent blend every time, invest in a powerful, commercial-quality bar blender.

Festive frozen cocktails for December

In December, everyone’s in the holiday mood. Flavors of the season include peppermint, chocolate, orange, cinnamon, allspice, nutmeg and ginger. And while most people associates the holiday month with warm drinks: hot toddies, hot buttered rum and hot chocolate, novelty always sells — so why not put an icy spin on traditional flavors?

  • Frozen Hot Chocolate Martini – This recipe from Sandra Lee, made with hot cocoa mix and vanilla vodka, is as simple as it gets — and will warm chocolate lovers’  hearts.
  • Frozen Dark and Stormy – This frozen cocktail from Delish is like Christmas in July: the gingery bite is appealing in winter, while the rum and lime evoke the tropics.
Virtuous frozen cocktails for January

In January, we’re all nursing an overindulgence hangover. No more chocolate. No more eggnog. And for the love of butter, no more cookies. At the same time, we’re not ready to trade our cocktails for swiss-chard smoothies just yet. Offer a frozen-cocktail menu that speaks to guests’ desire to cleanse their palates and start fresh. Or, since it’s Drynuary for some, why not serve refreshing mocktails?

  • Frozen Gin and Tonic – Did you know that the gin and tonic was originally devised as a cure for malaria? Tonic water was invented to make bitter quinine powder, a malaria remedy, palatable to British colonists. They soon realized it was easier to drink if they added a healthy dose of gin. This medicinal drink is even better as a frozen winter cocktail. This recipe from Serious Eats is mixed in advance, speeding bar service.
  • Frozen Cranberry Margarito – The happy child of a mojito and a margarita, this winter cocktail from Southern Living refreshes with tart cranberry, lime and a salt-sugar rim.
Tropical frozen cocktails for February

In February, we’re all feeling envious. Everyone is Instagramming their sunny getaways to Cabo or Cancun (or at least, that’s how it’s been in years past! Here’s hoping for travel to become the norm again – really soon!!!) Since we can’t get away due to the current world situation, we can at least enjoy a little taste of the tropics!

  • Winter Margarita – We love this recipe from bartender Tristan Willey, which includes an egg white, reposado tequila and mezcal: “It gives you those summer flavors,” he says, “but with the thickness of the body and the smoke of the mezcal.” Willey says to shake with ice, but we suggest blending for a frozen treat.
  • Kahlua Colada – This frozen cocktail recipe, originally from Bartender Magazine, has been a runaway hit on Hamilton Beach Commercial’s blog for two years running. The combination of rich Kahlua with coconut and pineapple is unusual, but it works.
Irish frozen cocktails for March

With spring right around the corner, your guests are feeling optimistic. And Irish. Very Irish. But blended cocktails don’t need to be green to be perfect for the season.

  • Frozen Irish Coffee – The French Quarter bar Erin Rose lays claim to inventing this delectable frozen drink, although the owners won’t divulge the recipe. Bar manager Rhiannon Enlil tells Imbibe magazine it’s made with local dairy, local coffee, brandy and coffee liqueur, then sprinkled with coffee grounds. This version, made with whiskey, hails from the Hinky Dinks bar in Sydney.
  • Spiced Clover Shake – This blended combination of beer and chocolate ice cream is unconventional, but delicious. The recipe, originally from Monin, calls for amber beer, but we think Guinness or another Irish stout would work beautifully.

And voila — it’s spring again. Time to start blending margaritas…

 

Original post: So Cold They’re Hot: Eight Frozen Cocktails for the Winter Months 

 

What makes a great commercial brick oven?

Today, our factory partners from New York Brick Oven Company is sharing some information on commercial brick ovens.

In order tNew York Brick Oveno be competitive in the brick oven pizza market you need a great commercial brick oven. What constitutes a great commercial brick oven you may wonder? Well. there are only a few criteria when it comes to pizza equipment. Regardless if you have a fast casual pizza franchise, pizza chain, pub, bar, brewery, mom and pop, or mega entertainment center, the needs are same.

First and foremost is durability.  The NY Brick Oven Company has designed their ovens to be durable under tremendous production. Forged steel deck support and burner-not tin or a whole the oven floor. Heavy firebrick made of a specialty Italian Lava Stone with high thermal mass. Simple user friendly components such as American favorite-Honeywell.

Second comes a world class product.  Champion pizza makers from all over the US choose commercial brick ovens for their consistent and predictable baking quality. Even The Pizza School of NY trains future pizza champions on these ovens because they are that good!

Consistency is key!

Next on the list is consistency… This is achieved by several factors. The revolving or rotating deck allows the pizza to be  heated evenly and baked perfectly because it is constantly rotating at an even pace and the brick oven deck is being reheated as it goes. This virtually eliminated the inherent hot and cold spots of a fixed deck oven. Also in a conventional brick oven the surface of the deck around the fire or gas source is unusable because it gets too hot. This is does not happen with revolving deck brick oven.

Fourth and equally important is the ease of operation and training involved in using the revolving or rotator brick oven. Because the pizza revolves you do not need to use long pizza peels to load or remove your pizza. You just place them in as it turns. You do not have to reach deep into a hot oven and you don’t have to constantly rotate and move your pizzas to get an even bake. This equates to an incredible amount of saving of both time and $$$ because you don’t need skilled labor to work the oven and your pizza man can place pies in the oven and get back to making more.

Fifth is speed of delivery of your brick oven pizza. The NY Brick Oven Company set the world record at Pizza Expo with one of there ovens with an incredible 200 pizzas in 50 minutes. See more by clicking this link! https://www.youtube.com/watch?v=uoPRqNOYQ0U&t=11s