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2/24/2003
Caring For Your Butcher Block And Maple Chopping Blocks and Cutting Boards:
- Periodically remove the finish , and any blemishes and scratches from the surface by using a wood scraper. Scrape only in the direction of the grain.
- Sand with a piece of sandpaper wrapped tightly around a block of wood. Begin with a medium grade and finish with a fine grade.
- Finish the reconditioning process by applying as many coats of Mystery Oil as the wood will absorb.
2/17/2003
Sharp knives are the key to producing better quality products and higher yields. Sharp, high quality knives are also more efficient, safe, and cost-effective. How do you tell the difference between a good-quality and high-quality knife? It's all in the steel.
The knife blade itself should be one solid piece from tip to a full-handled tang. The steel should be a high quality 440/A grade steel and treated with a heat treatment process for tight molecular structure. This type of blade will last longer than cheaper knives and it will be easier to restore its edge when sharpening.
2/10/2003
Filled bottles & Jars Are A Work Of Art In Food
Easily create impressive centerpieces for buffet or casetop, or include one or more pieces in displays to add color, texture, height. Jars are preserved in oil or vinegar (except Filled Display Jars) and sealed airtight with red wax.
2/3/2003
Inexpensive disposable gloves can be one of your smartest expenditures. Disposable gloves protect employees from moisture, chemicals, abrasions and extreme temperatures, reducing injuries and costly workers' compensation claims. Health regulations recommend the use of disposable gloves to protect consumers from food borne illness caused by cross-contamination. Keep gloves mounted in a glove box holder for easy access and quick dispensing.
1/27/2003
Made to order Stations are a fun, interactive way to serve guests. Be sure to maintain a professional image by having a neat, clean station and the freshest food ingredients.
Special touches such as coordinated chef wear and upscale china patterns leave a favorable impression.
1/20/2003
Whether a self-service coffee station or an elegant full bar, unique presentations make the difference. Use innovative ice merchandisers, stainless steel tubs or gold-trimmed servers to enhance your atmosphere and leave your customers with a favorable impression.
1/13/2003
Breakfast Basics:
From simple self-service counters to upscale continental breakfasts, ease of service the key. Use landscaping and functional dispensers to help your busy morning customers serve themselves quickly and conveniently.
1/6/2003
Appetizer Stations: Encourage grazing and mingling at appetizer stations using eye-catching displayware in unique finishes and shapes. Landscaping with tiered, waterfall merchandisers facilitates self-service and showcases signature appetizers. New oversized platters help simplify high-volume service by eliminating the need for frequent refills of stations.
12/30/2002
Use Static Cling To Decorate Glass, Unpainted Metals and Mirrors
Great as general promotion and seasonal tie-ins with your circular ads and in-store promotions. Static cling works equally well on doors and frames - simply peel off backing and press. Peels off completely and leaves no sticky residue. And static cling saves you money because it's reusable! Just store on original backing or waxed paper until next year.
12/16/2002
Break the chain of unsafe practices that can cause food borne illnesses. WE can help you find food safety products and develop safe food practices for every area of your operation. Using sneezeguards is a great example of a safe food practice!
Situations Where Sneezeguards Are Necessary But Often Overlooked Include:
- Banquet buffets at conference and convention centers, banquet halls, hotel banquet departments, off-premises catered events, church functions and public trade shows.
- Continental breakfast offered at limited service hotels and coffee breaks at conference centers. Many times open pitchers of juice and milk and uncovered bagels, danish and doughnuts are offered.
- Happy hour buffets, Sunday brunch buffets (many at country clubs), and lunch buffets.
12/12/2002
Choose The Steel That's Right For You!
Unlike sharpeners, steels do not remove metal from the edge of the knife. A steel is an extremely hard shaft that will straighten out the bent teeth or edge of the knife. Steels are available with different types of cuts on their shafts: coarse, regular, fine or smooth (polished). These are cut into the shaft of the steel, running the length of it. By drawing the knife blade along and across the steel, the bent teeth or knife edge get caught in the cuts and are straightened. This enable the knife to cut better. The frequency of steel use determines the fineness of the cut required and cutting ability of the knife. A hard chrome steel is the hardest steel available. The chrome is alloyed with the surface steel, making it both hard and rust resistant. Steels can be either round, oval or flat.12/9/2002
Trend Alert: Capitalize on Kids' Meals
The percentage of children under the age of 15 has grown to more than one-fifth of the total population. Last year, U.S. kids spend billions of dollars and influenced the spending of billions more. Suprisingly, the majority of this money is spent on food an beverages instead of toys. Futhermore, studies show children are loyal customers and that could mean life-long business for you.
12/2/2002
Do You Know The Difference Between Merchandising And Decorating?
Merchandising
Completes a theme, event or section
Props are re-usable and last longer
Give a more upscale look
Is used for specific holidays/functions
Most décor is disposable and inexpensive
Provide a moment in time look11/25/2002
Trend Alert: Consumers Demand Value-Added Packaging
The industry has experienced increased carryout business. Technological advances will continue to create an opportunity for you to tap emerging markets by differentiating your existing product lines. As consumers turn their focus to Food Preservation and Web Interfaces with online ordering, Hubert turns focus to value-added packaging that offers:- consumers confidence with tamper-evident seals and longer shelf-life designs
- coordinated carryout and meal delivery programs for supermarkets and foodservice.
11/18/2002
Trend Alert: Single-Serve Portion In High Demand
Hand-held foods, grazing foods and smaller portions are more popular than ever because of their convenience in our on-the-go society. Hubert has added packaging that empowers you to offer your customers more single-serve options--options that are accompanied by higher margins, less sticker shock, and the ability for your customer to build a meal that satisfies different tastes in the household.11/11/2002
Trend Alert: Sides & Desserts Are On The Rise
Target the emerging trend toward comfort foods and meal building with Side Dishes and Single-Serving Desserts. The packaging assortment at Hubert has everything you need to become more successful. Get started on your display today and discover how the low price on small portions appeals to impulsive consumers while the high margin appeals to smart food operators.11/4/2002
Organic produce sales are on the rise: over $9 billion in 2001! Don't miss out on the opportunity to give consumers what they want: increased availability improved quality and a better tasting, healthier, premium product.
Prices on organic produce have come down in recent years -- when organic produce is priced within 20% of conventional produce, many people choose organic.
10/28/2002
Tips for Ultimate Satisfaction From Your Spring Loaded Cup Dispensers
- ADJUSTMENT: Loosen adjustment screw with a flat head screwdriver (or even a dime!), twist ring bezel and re-tighten screw. NEVER BEND CLIPS.
- REMOVAL & INSTALLATION: Twist dispenser clockwise and pull out of cabinet to remove. Clean or adjust, then push dispenser in cabinet and turn counterclockwise to install.
- CLEANNG: On a regular basis, wipe down with warm soapy water or remove completely from cabinet or counter for a thorough cleaning.
10/21/2002
Metal Stands create visual interest by adding various heights to food presentations, and provide a great new way to merchandise items on food bars, catering displays, and in deli and bakery cases.
To clean, hand wash all items with mild soap and water; do not use harsh abrasives. Copper pieces can be buffed with fine steel wool.
10/14/2002
New USDA Organic Produce Regulations In Effect October 21
As you may know, the USDA inspectors will be spot-checking retailers for compliance with these new standards.Violations will result in a $10,000 fine per occurrence. Retailers will be required to have new practices and systems in place to address these issues:
Commingling
Organic and conventional produce must be completely separated from receiving to checkout. They cannot touch.
Contamination
Organic produce can become contaminated by runoff mist water from conventional produce in the wet rack. Separation is the key.
Contact With Prohibited Substances
Organic produce must be protected from pest control fogging and other chemicals.These issues will be spot-checked through-out the store:
Receiving: Retailers must track temperature records and cleanliness of the inside of produce delivery trucks.
Warehousing: Organic Produce must not touch or become contaminated by conventional produce.
Backroom: Prevent comingling and contamination in cleaning, preparation and pest control methods.
Display: Prevent comingling and contamination.
Checkout: Cashiers must be trained in prevention of contamination and comingling.
Training: Retailers must have an employee training program in place for these new regulations.10/7/2002
Things To Consider When Establishing A Gift Packaging Budget:
- Seasonality
- Past gift packaging sales
- Current sales trends
- Economic conditions
- Planned promotions
- Value-added services
You will need:
Baskets
Shredded Cello Filler
Wax Tissue Squares
Shrink Bags
Bows
Gift Cards
Stickers9/30/2002
New cotton mops require "breaking in" to maximize their effectiveness and longevity.
Here's how to break in your mop:- Fill a mop bucket with water (120 F - 140 F) and a correct dilution of cleaning solution.
- Submerge mop in solution and agitate for two to three seconds.
- Repeat steps 2 and 3 five to ten times.
Maintenance Guidelines:
- Do not use fabric softeners
- Laundering equipment should be loaded to capacity
- Use net bags when washing and drying
- Follow recommendations on all product labels where provided
- The use of bleach may reduce the life of the mop head
9/23/2002
Use Guidelines For Standard Restaurant Place Setting.
Multiply the following quantities by the number of seats;
Teaspoon… (3)
Tablespoon/Dessert Spoon…(2)
Dinner Fork…(3)
Dinner Knife…(3)Reserve stock should be at least 25% of that in active service. Table service needs may increase for Semi-formal and Deluxe service and may vary due to menu offerings.
9/16/2002
Trend Alert: Consumers Crave Ethnic Food!
Increase margins with popular ethnic food offerings. As baby boomers search for healthier options, the U.S. population increases in diversity and adventurous diners from the X and Y generations impact buying decisions, the cuisine of other countries is becoming common. Hubert can help you cater to emerging ethnic food trends with packaging that accommodates Single-Dish and Bowl Meals.
9/9/2002
Preventing Contamination - Always provide an NSF-approved ice scoop for employees and customers to use. Teach employees to never use their hand or a cup, as this leads to cross-contamination. It's especially dangerous to use a glass, as the smallest chip or glass sliver could contaminate the entire ice bin and cause a serious health hazard
9/2/2002
Wood peels should be seasoned or sealed with oil. To seal, wipe any food-safe oil, such as Hubcote, on the surface of the peel. When sealed, the peel is less likely to harbor unwanted odors, food particles and moisture.
If your peel should warp, let it sit overnight with the warp facing up in order to flatten it out. See page 630 in our Source Book for a selection of pizza peels and pans.
8/26/2002
Cooked, potentially hazardous foods must be chilled to below 40°F in less than four hours. Read more for a tip on how to quickly cool cooked food.
Reduce food cooling time in storage by placing food in shallow pans or in an ice-water bath and stirring frequently.
8/19/2002
Did you know that acrylic security mirrors are best cleaned with a furniture polish? Polish should be applied with a clean, soft cloth. A light buffing is usually all that's needed to properly clean an acrylic mirror.
Glass cleaners should never be used on acrylic - the harsh chemical in glass cleaners will cloud the acrylic portion of the mirror. Acrylic security mirrors are sold on page 774 of our Source Book.
8/12/2002
Use clean and sanitized utensils and disposable gloves to minimize hand contact with food. Change gloves often and under the same circumstances as you would wash your hands.
Hubert carries the widest selection of gloves you will find anywhere! Disposable gloves are on page 728 of our Source Book.
8/5/2002
Make your weekly sale items stand out by using red P-Touch tape for the product and pricing information.
The red color really grabs the customer's eye and gets noticed!
7/29/2002
Drink fountains are a great way to add a little fun and attract customer attention. When using a drink fountain, it's important to follow usage guidelines, for optimum performance. Read more for some fountain care & usage guidelines.
- If you serve juice in your fountain, be sure to strain out all the pulp so it flows freely.
- Fountains require electricity, so you may need to use and extension cord. Be sure to secure it to the floor with duct tape so no one trips.
- Champagne goes flat very quickly in fountains, so plan accordingly.
- If you use ice in your fountain, make punch slightly stronger than usual to compensate for the diluting effect of melting ice.
- A 2-gallon punch bowl yields 60 cups; a 4-gallon bowl yields 120 cups.
7/22/2002
Train employees to practice safe handling of cutlery - you will reduce injuries and extend the life of your expensive cutlery. Read more for safe handling tips.
NEVER...
- Wash knives in a dishwasher or wash more than one knife at a time
- Use a knife as a pick, can opener, screwdriver, or as a hacking device
- Grab for a falling knife
- Store knives loose in a drawer
ALWAYS...- Carefully wash and dry knives separately
- Steel knives with each use - a sharp knife is safer than a dull knife because it requires less force to use
- Periodically oil wooden handles with food grade oil
- Store knives in blocks or racks to protect edges
- Use the correct size and type of knife for each job
- Cut upon a surface that will "give", such as wood or soft plastic
7/15/2002
Are you giving enough space to the Number 1 fruit? Increase sales by cross-merchandising bananas in the cereal aisle or at the checkout.
See page 396 in our Source Book for great looking banana merchandisers!
7/8/2002
Colors definitely convey a meaning or an attitude. Make sure you think about meaning when you choose a color theme for your display. Read more to find out what each color implies!
Yellow - happy, bright, cheerful
Orange - friendly, sociable, vibrant
Red - exciting, warm, stimulates appetite, grabs attention
Green - alive, fresh, growing
Blue - cool, calm, comfortable
Brown - earth, hearth, home
White - clean (works best when shiny or glossy)
Black -chic (works best when shiny or glossy)7/1/2002
Aprons do more than protect - they "tie" in with your image! In food service, the apron is often the only consistent piece of employee attire. Choosing the correct apron or uniform can be crucial to your company's image.
Every color sends a message. The designs you choose can set the stage for any mood, from fun and festive to relaxed and sedate…or it can coordinate with your interior décor. A distinct look that correctly projects your image can be a definite advantage! The best uniforms are the ones that make your employees approachable and friendly.
6/24/2002
Why not save money and make your own signs? Whether you make them by hand or print them out, read more for a few tips!
- Be consistent with style throughout your sign - don't try to mix lettering styles
- Plan the spacing of letters and numbers - try not to bunch words and sentences together
- Make sure the most noticeable elements on your sign are the product name and price
- Always double-check for accurate spelling.
- Position deli salads and entrees so that food colors are varied.
- Use risers to landscape the case into varied heights
- Complete your look with clean, consistent, and easy-to-read signage.
6/17/2002
Match your product value and price point to your fixtures quality.
Display high price or high margin products on high quality fixtures to increase their perceived value.
6/10/2002
Be sure to allow time for thorough air-drying of items such as pans, glassware, cutlery and cutting boards.
Do not use towels to dry itmes or stack items wet, as this can lead to cross contamination or unwanted bacterial growth.
6/3/2002
Tips for arranging a deli case:
Accent your case with samples on top, or seasonal decorations, to encourage sales.
5/27/2002
Laser Cards are not only for laser printers! With convenient perforations, laser cards are also for all your handwritten signs.
See page 686 in our Source Book for many fun styles of laser cards.