News

June 23, 2020

BauscherHepp Scope Collection

Scope Collection by BauscherHeppToday, we introduce you to a brand new collection from BauscherHepp – Scope. This collection may be familiar to you, as BauscherHepp featured it in their  National Restaurant Association Show Overview, which we shared with you a few weeks ago. But today, we are sharing just a little more information about Scope’s story!

Scope is an all new collection from BauscherHepp with a fresh silhouette. Additionally, the embossment draws inspiration from one of Bauscher’s Noble China collections: Purity Finest Loom. Made from German hard porcelain, it pairs perfectly with Bauscher’s Options collection. The collection features soft pastel shades of white, taupe, and delicate blue-green, which creates the perfect platform for chefs to experiment with new food trends in their own style. Further, the Scope collections offers an interplay of embossed and smooth pieces for a dazzling, modern rustic aesthetic

You can see more of Scope, and all the new items in BauscherHepp’s monthly Novelties Guide.

 

June 2, 2020

Making a difference: Power of 10 Initiative

Power of 10 Initiative by Chef Erik Bruner-Yang

Image from Power of 10 Initiative website

Today we are sharing a post from Bauscher Hepp’s Blog with you and we couldn’t be more excited. It features a non-profit that was started right in our backyard. Read on for more information on this great initiative by Chef Erik Bruner-Yang.

Award-winning DC-based Chef Erik Bruner-Yang recognized very early on in this global health crisis the effect Covid would have on the restaurant industry. He determined he didn’t want to sit by and do nothing. He envisioned a way to get workers back on the job, while safely re-opening restaurants to feed essential workers and vulnerable members of the community.

With this goal in mind, Bruner-Yang created The Power of 10. It is a non-profit initiative to channel donations into re-hiring restaurant workers laid off as a result of Covid-19. The idea was simple: if a restaurant were to receive $10,000 a week, it would be able to create 10 full-time jobs, which could then produce 1,000 free meals straight to its community.

In Chef Erik’s own words:

Small businesses are the backbone of America and neighborhood restaurants are the anchors of every great community. Stimulating the local economy through neighborhood businesses allows its community to play a vital role in tackling the collateral damage of COVID-19. With the ability to provide jobs again, small businesses will relieve the unemployment safety net. Restaurants will also be providing quality hot meals and keeping the supply chain intact by supporting local farmers and vendors.

A small pilot program in Bruner-Yang’s own Washington, DC began with some beloved restaurants: Cane, ABC Pony, and Maketto. On May 6th, the project received the backing of Capital One and has now grown to include 30 local restaurants in 8 cities: DC, LA, New York City, Chicago, Dallas, Baltimore, Charlotte, and Richmond. So far the Power of 10 Initiative has raised over $800,000 for these restaurants. Additionally that means that over 35,000 meals has been donated to the community.

Bricia Lopez’s Guelaguetza has been able to keep employees and prepare free meals for healthcare workers. In the video below, you can see the positive impact this project has had. If you are able, please support this amazing project by donating. Spreading the word can also help, if you are not able to donate!

We are so happy to be a part of a community that has done so much to help each other out during this unprecedented time. We will get through this together.

May 19, 2020

BauscherHepp NRA Show Collections

BauscherHepp NRA show collectionsDid you know that the opening day for the National Restaurant Association Show in Chicago would have taken place this past weekend? Due to obvious reasons that didn’t happen this year, but our factory partners from BauscherHepp didn’t want you to miss out. So they have created a mini catalog, which highlights some of the collections that BauscherHepp would have introduced at the NRA show.

We are thrilled to share the catalog with you! It includes new vintage-inspired glasses from Luigi Bormioli. Asymmetrical bone white china from Bauscher. Versatile stoneware from Playground that serves a dual purpose. You can view the BauscherHepp NRA Show Collection here.

Bauscher Hepp will send out more of these mini catalogs, as they launch even more new products, and we will of course share them with you.

In the meantime – please stay safe and healthy and we look forward to seeing all of you in Chicago next year for the National Restaurant Association Show!

And, if you need any help to get you through this crisis, BauscherHepp is continuously updating their Covid-19 resource page. It is a page that contains a list of national and regional resources, aid and ways everyone can continue to help. You can find out more by clicking on this link!

 

May 12, 2020

Five Ways Restaurants Can Stretch Food Budgets

Five Ways Restaurants Can Stretch Food BudgetsA few weeks ago, our factory partners Hamilton Beach Commercial shared five ways for restaurants to stretch food budgets further. The post really highlights some great tips, especially in this time, when everything is so unpredictable. We decided to share the information with you as well, so read on for more information!

1. START PROCESSING FOOD THE SECOND IT’S DELIVERED. 

In the best of times, it’s tough for kitchen staff to drop everything to deal with incoming deliveries. When the restaurant is understaffed and overwhelmed, it’s even tougher. But Sandra D. Ratcliff, CEC, a longtime chef and director of healthcare sales for The Hansen Group, says the best thing to do, is to “take care of your produce. when it first comes in.”

Ratcliff’s recommendation is to designate a team member to immediately deal with deliveries, even if you’re short-staffed, . The cost savings will easily pay for that extra person. When a case of iceberg lettuce arrives, don’t leave it in the dirty cardboard box that’s been sitting in a farm field. Wash it and vacuum-seal it: “You’ve automatically gotten an extra three weeks out of a product.” The same goes for other ingredients: fresh fish, meat, cheese, etc.

Another benefit of vacuum-sealing is visibility. When stored in cardboard or other opaque packaging, it is easy to forget the food, which then can lead to rot! Once vacuum-sealed, it’s easier to see and use. Just remember that it’s essential to follow food safety guidelines for vacuum-packed foods, and train kitchen staff in safe handling practices.

2. INCREASE ORDER SIZES. 

In the face of so much uncertainty, it seems counter intuitive to order larger quantities of food. That’s exactly what Ratcliff recommends, however. Especially because many restaurant supply companies have cut back their deliveries to just one or two per week. Operators can save a significant amount of money on food, if they order large quantities of ingredients, then process and portion them. Get the 10-pound block of cheese, then cut 1-pound portions and vacuum-seal each one for long-lasting freshness. Order 50 pounds of flour and 30 pounds of dried beans, then measure out the increments needed for specific dishes and vacuum-seal.

3. ORDER INGREDIENTS THAT HAVE THE WIDEST RANGE OF USES. 

Get the most out of your food inventory by selecting super-versatile ingredients. Two recommendations from Gordon Food Service Corporate Consulting Chef Gerry Ludwig, CEC: bone-in chicken thighs and tilapia. With chicken, he says, “you could make cassoulet, de-bone them for grilled sandwiches, or roast them and pull the meat for salads and flatbread applications. Restaurant can use tilapia for entrées, sandwiches, fish and chips, tacos, wraps. You can also serve them simply steamed with herbs and spices. ”It is easy to portion proteins precisely, season or marinate them.” Additionally, you can store any protein for optimum quality using a vacuum chamber sealer, such as the PrimaVac.

4. VACUUM-SEAL TO PREVENT PREPARED FOOD FROM GOING TO WASTE. 

Calibrating food production is tricky when demand is unpredictable. But now’s the time to be conscious of even the smallest amount of food waste, Ratcliff says, because it adds up. She once oversaw food service for a healthcare system with 65 locations. One of those was notorious for going over its food budget by up to $2,700 every month. Upon investigation, she discovered that the kitchen prepared an extra 11 meals per mealtime, just in case they were needed. With PPPD food costs around $7, the system would have lost nearly $1.8 million per year if every location did the same, Ratcliff calculated.

The solution? The staff was educated on batch cooking and vacuum-sealing extra portions, which can be cooked quickly to meet resident requests. This strategy is also easily applicable to restaurants, where the number of take-out orders can vary greatly! You can perfectly cook meals sous-vide, ensuring food safety and preventing overcooking, and served as needed.

5. REVIVE WILTING GREENS.

Herbs and baby greens are among the most fragile of ingredients — and unless you grow them on-site, they can be in short supply. Chef Andrew Manning, of acclaimed fine-dining restaurant Longoven in Richmond, Virginia, suggests using a chamber vacuum sealer to hydroshock sensitive greens and bring them back to life.

Place greens in a wide, shallow container. Cover them with paper towels, then add ice and cold water. Run the vacuum cycle twice, which removes air from the greens and forces in cold water. The result: rejuvenated herbs that stay crisp for days.

To read more about ways that restaurants can stretch food budgets further, click here.

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May 12, 2020

Five Ways Restaurants Can Stretch Food Budgets

Five Ways Restaurants Can Stretch Food BudgetsA few weeks ago, our factory partners Hamilton Beach Commercial shared five ways for restaurants to stretch food budgets further. The post really highlights some great tips, especially in this time, when everything is so unpredictable. We decided to share the information with you as well, so read on for more information!

1. Start processing food the second it’s delivered. 

In the best of times, it’s tough for kitchen staff to drop everything to deal with incoming deliveries. When the restaurant is understaffed and overwhelmed, it’s even tougher. But Sandra D. Ratcliff, CEC, a longtime chef and director of healthcare sales for The Hansen Group, says the best thing to do, is to “take care of your produce. when it first comes in.”

Ratcliff’s recommendation is to designate a team member to immediately deal with deliveries, even if you’re short-staffed, . The cost savings will easily pay for that extra person. When a case of iceberg lettuce arrives, don’t leave it in the dirty cardboard box that’s been sitting in a farm field. Wash it and vacuum-seal it: “You’ve automatically gotten an extra three weeks out of a product.” The same goes for other ingredients: fresh fish, meat, cheese, etc.

Another benefit of vacuum-sealing is visibility. When stored in cardboard or other opaque packaging, it is easy to forget the food, which then can lead to rot! Once vacuum-sealed, it’s easier to see and use. Just remember that it’s essential to follow food safety guidelines for vacuum-packed foods, and train kitchen staff in safe handling practices.

2. Increase order sizes. 

In the face of so much uncertainty, it seems counter intuitive to order larger quantities of food. That’s exactly what Ratcliff recommends, however. Especially because many restaurant supply companies have cut back their deliveries to just one or two per week. Operators can save a significant amount of money on food, if they order large quantities of ingredients, then process and portion them. Get the 10-pound block of cheese, then cut 1-pound portions and vacuum-seal each one for long-lasting freshness. Order 50 pounds of flour and 30 pounds of dried beans, then measure out the increments needed for specific dishes and vacuum-seal.

3. Order ingredients that have the widest range of uses. 

Get the most out of your food inventory by selecting super-versatile ingredients. Two recommendations from Gordon Food Service Corporate Consulting Chef Gerry Ludwig, CEC: bone-in chicken thighs and tilapia. With chicken, he says, “you could make cassoulet, de-bone them for grilled sandwiches, or roast them and pull the meat for salads and flatbread applications. Restaurant can use tilapia for entrées, sandwiches, fish and chips, tacos, wraps. You can also serve them simply steamed with herbs and spices. ”It is easy to portion proteins precisely, season or marinate them.” Additionally, you can store any protein for optimum quality using a vacuum chamber sealer, such as the PrimaVac.

4. Vacuum-seal to prevent prepared food from going to waste. 

Calibrating food production is tricky when demand is unpredictable. But now’s the time to be conscious of even the smallest amount of food waste, Ratcliff says, because it adds up. She once oversaw food service for a healthcare system with 65 locations. One of those was notorious for going over its food budget by up to $2,700 every month. Upon investigation, she discovered that the kitchen prepared an extra 11 meals per mealtime, just in case they were needed. With PPPD food costs around $7, the system would have lost nearly $1.8 million per year if every location did the same, Ratcliff calculated.

The solution? The staff was educated on batch cooking and vacuum-sealing extra portions, which can be cooked quickly to meet resident requests. This strategy is also easily applicable to restaurants, where the number of take-out orders can vary greatly! You can perfectly cook meals sous-vide, ensuring food safety and preventing overcooking, and served as needed.

5. Revive wilting greens.

Herbs and baby greens are among the most fragile of ingredients — and unless you grow them on-site, they can be in short supply. Chef Andrew Manning, of acclaimed fine-dining restaurant Longoven in Richmond, Virginia, suggests using a chamber vacuum sealer to hydroshock sensitive greens and bring them back to life.

Place greens in a wide, shallow container. Cover them with paper towels, then add ice and cold water. Run the vacuum cycle twice, which removes air from the greens and forces in cold water. The result: rejuvenated herbs that stay crisp for days.

To read more about ways that restaurants can stretch food budgets further, click here.

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April 20, 2020

Edlund Company’s KSUV-18 sterilizer used creatively

Edlund Company's KSUV-18 sterilizer being used to sanitize facemasksDuring this unprecedented time, all our factory partners are coming up with creative ways of helping businesses. The team at Edlund Company is no different! They are working diligently to continue to service customers and are in daily communication with them. It was this way that they recently learned about one company’s creative use of the Edlund Company’s KSUV-18 Knife Sterilizer.

Edlund Company received a call from the director of multiple Senior Living facilities, who purchased a number of the Edlund Company’s KSUV-18 UV Knife Sterilizer to keep their knives safe. However, the facilities are now using the knife sterilizer to sterilize face masks for re-use, instead. To be clear, Edlund has never promoted this product for this purpose! However, independent lab testing proves that the design reduces over 99% of E-Coli bacteria in just over 3 minutes. Additionally, in nearly five years of sales, there has not been any complaints related to a failure to protect users’ cutlery from contamination, when used according to our recommended procedures.

As the only U.S. supplier of this type of product, Edlund has recorded sales to schools, hospitals, and cruise ships. With many forms of bacteria potentially present in all types of food service operations, it stands to reason that the KSUV-18 might also be successful in sanitizing and protecting more than just knives and related small equipment.

Additionally, Edlund Company is the ONLY company manufacturing this unique product in our factory in Vermont, U.S.A.!

Please contact us to obtain more information about the use of UV-C light as a method of sanitizing! We are here to help and so are our factory partners!

 

April 9, 2020

Fudgy Brownies to cheer you up!

Fudgy Brownies made using Hamilton Beach Commercial Stand Mixer CPM800Amid all the things that are going on in the world right now, we thought we would take some time to cheer you up a little, and share the recipe for these delicious fudgy brownies!

In this recipe, dark cocoa powder and bittersweet chocolate truly elevates an old favorite, and with a deep, bittersweet taste, they’re the perfect ending to a meal!

For best results, we recommend using the Hamilton Beach CPM800 stand mixer!

Fudgy Brownies (Yields 30 brownies)
Ingredients:
2 cups (250 g)       all-purpose flour
½ cup  (43 g)         dark cocoa powder
2 cup (454 g)         unsalted butter, cubed
12 oz (340 g)         bittersweet chocolate, chopped
1 cup (200 g)         granulated sugar
1 cup (220 g)         packed light brown sugar
4 large (200 g)       eggs
2 tsp (8 ml)            vanilla extract
½ tsp (3 g)             salt
Instructions:
1. Preheat the oven to 350°F (180°C) with a rack set in the middle position. Lightly spray a 13-by-9-inch (33-by-23-centimeter) baking pan with cooking spray and line with parchment paper, extending the edges outside the pan.
2. In a medium bowl, stir together flour and cocoa powder. Set aside.
3. In a double boiler over medium heat, heat butter and chocolate until melted, stirring occasionally.
4. In the mixing bowl of the CPM800 stand mixer fitted with the flat beater attachment and the splash guard installed, add sugars, eggs, vanilla extract, and salt. Beat on medium speed for 1 minute.
5. Add the chocolate mixture. Continue beating until blended, about 1 minute.
6. Reduce the mixer speed to low and add the flour mixture. Slowly increase the mixer speed to medium and beat until blended.
7. Pour the batter into the prepared pan and spread evenly. Bake until the top is shiny and a cake tester comes out with a few crumbs attached, 50-55 minutes. Let the brownies cool in the pan on a wire rack.
8. Using the edges of the parchment paper, lift the brownies out of the pan and place on a cutting board. Cut into wedges or squares to serve.
Original recipe courtesy of Hamilton Beach. To see more, you can click here!
March 31, 2020

BauscherHepp COVID-19 Resources

Bauscher Hepp Covid-19 ResourcesIn this time of need, many of our factory partners are taking the opportunity to support people in the hospitality industry. This week we are happy to be able to share with you a list of COVID-19 Resources as compiled by BauscherHepp.

For us, and for many of you, these are trying times!  COVID-19 has a significant impact on many of us. Each day we are learning about more businesses and states that are closing down, and at times, it may seem like an insurmountable task to weather this storm! But, please remember that together we will ride this thing out, and come out stronger on the other side!

Click here for more information on COVID-19 Resources as presented by BauscherHepp

In the coming weeks, as we learn more, we will continue to share additional resources on where you can get help, if you need it!

So keep checking back for more information, but in the meantime, please stay safe and healthy!

We look forward to seeing you on the other side!

March 27, 2020

Nautical Teak Umbrella by TUUCI

TUUCI Nautical Teak Umbrella The innovative design of the new Ocean Master Max Nautical Teak umbrella by TUUCI draws inspiration from classic and modern sailing architecture and details! With it’s one-of-a-kind features, the Ocean Master Max Nautical Teak umbrella sets a new standard for teak umbrellas. Read on to learn more!

The unique reinforced mast, sports an aluminum spine; which adds strength to the umbrella! Further, it also allows the integration of an internal telescoping crank lift system. This is something never before achieved in a teak umbrella.

The Ocean Master Max Nautical Teak umbrella features responsibly harvested and expertly cured teak of the highest grade.

Teak will gracefully develop a gray patina over the long life of the product. Additionally, teak has the necessary oils to protect from dry rot and splintering, which is key in any outdoor environment. (No one wants splinters, when they sit down 😉)

TUUCi sources the natural teak for each umbrella, and uses it throughout the hubs, ribs and struts. Combined with polished metal elements the teak adds an elegance to this new umbrella, while also giving a nod to TUUCI’s aluminum roots.

INSPIRED DETAILS

The Aluma-CORE mast enables TUUCI’s proprietary gear system and telescoping mast. Further, the mast features a crank, which provides an easy open to close, and the telescoping elements allow for unobstructed closure over the furniture below. This innovative core reflects in external chassis reinforcements clad in polished yachting grade 316 stainless steel alloy.

SUPPORT WHERE YOU NEED IT

Inspired by TUUCI’s marine roots, the premium teak parasol blends the authentic beauty of natural teak hardwood, classic elements of nautical design and durability of corrosion-proof materials.

 

March 24, 2020

It’s elemental – new colors from emuamericas

emuamericas new colors for 2020Add some new and exciting colors to your patio this summer! For 2020 emuamericas introduces 3 new bold and beautiful colors that draw their inspiration from the elements.

Whether you prefer the cold of places like Alaska or Greenland, the grey of the urban jungle, or the sandy beaches of Florida or other exotic places, there is a color that is sure to please you! The 3 new colors are: Antique Ice White, Antique Cloud Grey and Antique Sand.

By adding these 3 new colors, emuamericas has now given you 21 different color options to choose from! Additonally, emuamericas also offers custom RAL colors, making the possibilities for color combinations endless!!! Don’t be afraid to mix and match the colors! The hottest trend right now, is to have more than one color on your patio.. 

Summer will be here before we know it, so if you are looking for inspiration for your patio, head on over to the emuamericas website. While you’re there, you can also view the products that are in these new colors! Alternatively, reach out to us, and we will be happy to send you the 2020 color card! The color card represents the all the 21 available colors, as accurately as can be achieved through the printing process!