Chef cooking on commercial range

Properly Cleaning Your Commercial Range

If you want to maintain a hygienic and safe kitchen, properly cleaning your commercial range is vital. A clean range is a good range. It needs to be maintained every day. Without proper care, the lifespan of your commercial range can be compromised. Ignoring this task will result in the accumulation of filth and increased health risks for your customers.

Here are some tips in order to ensure proper maintenance.

Disclaimer: Be sure to disconnect the gas and power prior to disassembling any parts. Use utility gloves as well for hand protection.

Clean Your Range Daily

It’s that simple. You’re using your range every day, so you should clean your range daily. If not, there will be a substantial build-up of oil and grease around the burners, hinges, and knobs. This will reduce your commercial range’s efficiency. Here’s a quick range cleaning guide to simplify the process:

  1. Pull out the range’s crumb trays and remove the used foil. Wipe everything down with a wet cloth
  2. Remove bits of food around the range
  3. Wipe down all ledges, including backsplashes, doors, knobs, and handles with a wet, soapy cloth
  4. Wipe grates with a wet cloth. Use a wire brush to remove any remaining food particles
  5. Wipe down the oven as well using a warm, soapy cloth

Clean While It’s Warm

You may be inclined to clean your cooking equipment once it’s had a chance to cool down. But it’s actually more efficient to clean while it’s warm. The residual warmth will help loosen up oil and grease much easier, making the cleaning process much less of a hassle. If the range has a chance to cool, the oil will harden, making it more of a hassle to clean.

Don’t Use Abrasive Cleaners

You want to keep your commercial range in great condition so that it lasts long. Abrasive cleaners can have a detrimental impact on this. Try to avoid them as much as possible. This includes any cleaners that contain ammonia, borate, or sodium hydroxide. These cleaners tend to leave visible damage to the metal, and can also cause scratching. Scratches aren’t simply a cosmetic problem, though. They can cause corrosion, and can also pool bacteria. Try to use safer, natural disinfectants like vinegar.

Soak And Scrub

It’s a good idea to soak a few of the range parts while you’re scrubbing the surface of your range. This will not only cut down on your cleaning time, but this allows the grease to soften in the soapy water. Make sure you use a scraper brush to remove excess food off the range.

If you’re using cast iron grates, don’t forget to season them. Otherwise, they will rust.

After you let the parts soak, scrub all areas of the range with a cloth and cleaner. Then, rinse off the soaked items and scrub once more. Once they start drying, take a degreaser to the drip trays and clean up all the sludge and crumbs.

Making sure you take proper care of your commercial range will help keep it safe and functional for many years to come!

Vector illustration of small restaurant

Restaurant Design For A Small Space

When you have limited space to work with, designing a restaurant can be difficult. You run the risk of workers running into each other or customers sharing a tight space. Making the most out of your space requires a bit of critical thinking, but there are several restaurant design strategies you can implement.

The Kitchen

Let’s start with the kitchen. There’s always the temptation to make your kitchen nice and spacious seeing as how it’s the bread and butter of your eatery. But the more room you leave for your kitchen, the less there will be for customers, which means a cut in profits. Make sure to maximize the space in your kitchen. You can achieve this by using cabinet space wisely and adding shelving or racks to walls. You can also assign a workspace to each employee so that you limit internal motion.

Comfortable Entryway

Depending on the demand of your restaurant, people may line up to get in. Which can be a great thing if you have the space to accommodate. But since we’re discussing small restaurants today, focusing on having a comfortable entryway can dictate how long a customer will be willing to wait for a table. Don’t include bigger furniture, as this will take up too much room and force crowds to cramp in even tighter. Adding some seating outside of your entrance can be a benefit as well. Another option is offering customers a chance to hang out at the bar until a table is ready; That way, they will be entertained, have a drink or two (which is more profit for you), and be inclined to wanna stay. It’s a win-win-win!

Walking Space

You also want to consider the room your customers will have to walk around. Generally, you want to have enough space so that two people can stand shoulder to shoulder, leaving enough room for someone to walk through. As for your staff, you want to leave about two and a half feet between objects. This leaves enough room for both directions. Don’t forget to factor in your chairs; They will be pushed out when people are sitting down, limiting the space. This won’t make or break your floorplan, but it’s important to consider.

Aesthetic Spacing

If you’re working with a small space, giving the appearance of a bigger restaurant will work to your benefit. But how can you do that? By simply avoiding larger furniture, it will allow a bit more breathing room for your customers. Having a spot with windows helps with the scale as well. This requires a bit of trial and error, so experiment a little. You’ll be surprised by the results you can achieve!

Stylish modern restaurant

Restaurant Interior Design Tips

Restaurant Interior Design can be fun. It can also be tricky. You have to be appealing to a critical and hungry public while keeping your brand identity consistent. When deciding how to handle the interior of your restaurant, here are some tips to keep in mind:

Picking A Theme

Wine restaurant with white chairs

 

 

 

 

 

 

 

 

 

 

Picking a theme for your restaurant can be a challenge. It can be a lengthy process and will require a proper analysis of your specific wants and business needs. What kind of cuisine do you want to specialize in? What location are you scouting? You want it to convey your distinctive sense of style while appealing to your target demographic. Keeping it relevant to your personal interests will not only be a great motivator, but will also allow that unique, personal touch that only you are capable of.

Focus on Target Demographic

Friends enjoying dinner at restaurant

 

 

 

 

 

 

 

 

 

 

This should be one of the first things you think about when it comes to your restaurant. Who are you trying to appeal to? What is their age group? Where are they most likely to spend time? Having this knowledge will help you make aesthetic adjustments accordingly. It can be as simple as a change in your lighting fixtures that can capture the generational mood of each table.

Immediate Enticement

Front of restaurant

 

 

 

 

 

 

 

 

 

 

Try to think back to the last nice restaurant you walked into; What was great about it? Was it the atmosphere? The menu options? Or maybe it resonated with you so well simply because it had a nice entrance? You want to be able to immediately entice your customers, and having a unique entrance can grab someone’s attention quickly. You only get one chance at a great first impression, so take advantage of that by spicing things up.

Proper Decor And Art

Japanese restaurant with decor and art

 

 

 

 

 

 

 

 

 

 

Depending on the theme you’ve chosen, you will want to outfit your eatery in a suitable manner. Hypothetically speaking, if your restaurant serves Japanese food, it would be wise to research the culture and gain insight into what would work well. For example, the Tanuki has been significant in Japanese folklore since ancient times. You could maybe have some Tanuki statues spread out throughout the restaurant. And perhaps you can hang up some Kakemono (which literally translates to “hanging thing”) scrolls that display artwork and calligraphy. It’s the little things that will stand out the most.

Color Scheme

European restaurant with bright color scheme

 

 

 

 

 

 

 

 

 

 

Consistency is key, and your restaurant’s color scheme is no exception. You can either dived your colors in different portions of the place, or stick to one unified scheme all over. Color works in tandem with your furniture and lighting to create a specific mood. Vibrant hues would work well in a pub, while a family establishment may look better with a pastel palette. Remember; make sure it properly reflects your theme and your target audience.

The Kitchen

Open kitchen in modern restaurant

 

 

 

 

 

 

 

 

 

 

The one thing you may not think about when planning your restaurant interior design is your actual kitchen. Open kitchens are big these days, and by providing a glimpse into the daily duties of the staff and their cooking process, you’re allowing for a much more personal and relatable experience. I know I enjoy watching the magic happen. Or you can keep it simple and install glass doors or a service window.

Restaurant Lighting Featured Image

The Best Lighting For Your Restaurant

Restaurant lighting may not seem as important as other business affairs, but it can drastically dictate the atmosphere you are trying to present. If it’s too dark, your customers may not be able to read the menus or see other party members clearly. If it’s too light, it may be a bit bright for sensitive eyes. Whether it’s simply the aesthetic value of the establishment or for functional purposes, you would be surprised how different light affects us all.

Here are some things to consider when lighting a restaurant:

Creating Ambiance

When you’re trying to create ambiance in your restaurant, lighting can make or break the mood. Color temperature plays a big part in the overall atmosphere of your foodservice establishment. For example, in a more upscale restaurant, a warmer color temperature works well. Anything between 1800-2700K will do the trick. If you manage a quick-serve restaurant, however, you could still use warmer temperatures, but we would recommend something a bit cooler. Maybe in the 2700-3500K range. This brings a more casual aura to the place.

Dimming The Lights

If you want to further enhance the mood of your restaurant, being able to dim the lights provides great range. This comes in handy when your restaurant has a banquet hall. With multi-zoned lighting, you can easily dim this area to keep the mood classy and sustain proper brightness throughout the rest of the business. A halogen lamp is useful in this scenario. They typically start at 3,000K, so as you dim it, the temperature dips with a warmer result. This new warm tone creates an intimate vibe.

Showcasing Art and Decorations

We’re going for pretty AND functional here. You want your customers to clearly see the effort you put into building atmosphere, and with the proper lighting, you can achieve this. You must ask yourself “Where is the focal point of the table and room?”. Visualizing the elements that you want your customers to focus on will greatly assist you. See which lighting fixtures surround the object(s), and aim said fixtures so that the light beams towards where you want to highlight. And if the angle isn’t just right, you can always quickly adjust it. This doesn’t just apply to decorations. If your customers can’t properly see their menus, use the light to your advantage so that they’re not kept in the dark.


We could go on and on about what makes or breaks lighting in a restaurant, but the most important part is experimentation. You are the only one that can properly dictate the mood you’re trying to convey, and by experimenting with different fixtures, temperatures, and placements, you can achieve any outcome you desire.

Grease Trap Featured Image

How To Size A Grease Trap

With all the chaos that ensues in a commercial kitchen, it can be easy to lose sight of other (seemingly) minuscule tasks that need to be handled in a prompt manner.

A big example of this is properly disposing of used grease, oils, and other various fats. A commercial grease trap is your best bet. Grease traps slow down the flow of water which lets grease and oils to cool. The remaining oils are then collected for cleaning. Sizing a grease trap for maximum efficiency is important. Here’s how you do it:

The formula is relatively simple. Sizing is done by looking at the rate of incoming flow, which is in GPM (gallons per minute), and measuring alongside your grease trap’s capacity, which is in pounds. The weight is twice the flow rate. So a 10 GPM trap would have a rated capacity of 20 lbs.

Grease generation isn’t the only thing to consider here. The bowl of you sink is also important. If the grease trap is too small, it won’t keep up with the flow of water. This is why you should always size your trap a little larger than calculated by simply rounding up to the next size. If it becomes too oversized, the grease interceptor will have much longer time between pump-outs and can also cause any rotting grease to have a negative impact on the interceptor’s structure.

Pumpkin Keg FeaturedImage

How To Make A Pumpkin Keg

The Fall is a wonderful time for spiced lattes, pies, and…kegs? Yup. Kegs.

Forget about trying to carve a Jack-O’-Lantern this year. Show your friends that you can keep the party pumped with a Pumpkin Keg. With our quick and convenient guide on how to make one, pints of delicious Pumpkin goodness will be flowing in no time.

What you need:

  • 1 very large Pumpkin
  • A basic carving kit (a serrated knife and large spoon works, too)
  • A spigot
  • A medium-sized bowl
  • A pen
  • Plenty of Pumpkin beer

What you need:

  1. Take your pen and draw a circle on top of the pumpkin. Should be around double the distance of the stem. You will be able to rip off the top in a much more clean fashion.
  2. Remove the top. Clear out the seeds and goop. It’s time to mine this giant gourd for its delicious seeds.
  3. At this point, discard the seeds. We recommend keeping them for some nice roasting.
  4. Place the spigot against the Pumpkin and draw a circle around it. You want a nice, tight fit.
  5. Jam that spigot in! Trust us, you won’t hurt it.
  6. Pick your poison and fill the Pumpkin up with brew.
  7. Time to enjoy!

The whole process should take approximately 15-20 minutes, and if done correctly, will provide a seamless, Pumpkin pour that is sure to delight at your next spooky social gathering!