by Martin Smazenko | Nov 27, 2018 | Steam Shell Griddle
New cooks have a lot to learn. Every restaurant has their own procedures, different specifications, and different rules regarding protein customization and cook times. Adding in a faulty griddle, or even one that has varying cook times and surface temperatures can...
by Martin Smazenko | Nov 22, 2018 | Uncategorized
Vegetables used to just be a side or quick salad in restaurants. But plants are coming more and more into prominence. Whether your catering to a vegetarian-heavy demographic or your area is focused on heart health, a wide variety of vegetable dishes need to be on the...
by Martin Smazenko | Nov 16, 2018 | Cooking Tips
When it comes to the restaurant industry, taste is everything. The atmosphere, your delivery speed, and even the prices come secondary. If restaurant goers don’t like the taste of what’s on your menu, they’re unlikely to come back. How you cook your...
by Martin Smazenko | Oct 31, 2018 | Steam Shell Griddle
One of the best things you can do to keep your business running productively and profitably is to constantly analyze operational costs, potential changes in procedure, and what can help you achieve your annual and long-term goals. Through an operational analysis, you...
by Martin Smazenko | Oct 5, 2018 | Cooking Tips
Halloumi cheese and your griddle. When we think “fried cheese,” most of us think of breaded, deep-fried curds. With your Steam Shell Griddle, however, fried cheese can take on a whole new meaning! Halloumi is a semi-hard, salty white cheese which is...
