You Need to Read This If Your Restaurant Offers Seafood
- By PJP MARKETPLACE
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- 24 Jan, 2018
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At PJP we’re always looking for ways to help our customers. And if we’ve learned anything over the last 55 years of operating in the foodservice industry, we’ve learned this: Seafood is tricky.
Seafood is for sure a customer favorite, but making sure your seafood is of the highest quality is a very tricky process. PJP has talked to a lot of incredible chefs in the industry to figure out the secret. This is what we found:
“Maintaining the chain of temperature from the time seafood is harvested until it is cooked is the single most important factor in determining quality … For every 10 degrees over 32F, the shelf life is cut in half.” – Chef Tenney Flynn GW Fins, New Orleans, LA
The Solution
“Okay, PJP,” you’re thinking. “If temperature management is so important, what can I do to ensure that my seafood is properly received and stored without causing excess spoilage?” Great question. A great solution is an Iceless Fish Cutting Station designed and built by Unified Brands under their Randell moniker. It was designed for convenience, and to expedite the fish prepping process while maintaining cold temperatures throughout.
Perhaps the most notable features of the Fish Station are the FX Precise Temperature Drawers. FX Drawer technology holds fish precisely at the optimal temperature of 31F. The FX Drawers do not require ice, and tests show that they preserve the quality and palatability of fresh fish much longer than a typical walk-in set at 38F.
Also impressive is the frost-top work surface and refrigerated cutting boards. The kitchen may be hot, but the cutting boards will help keep fish cold while filleting, deboning and portioning.
A full-length pitched trough runs behind the work surface and provides a great place to throw scraps while prepping fish. It empties into a scrap sink on the left. The scrap sink has a removable stainless steel cover and overhead shelf. The Fish Station also features a raised refrigerated rail with drain.
The Randell Iceless Fish Cutting Station was carefully designed using advice and input from professional chefs. It provides a convenient and sanitary area for fish preparation, and saves money by minimizing waste and extending the shelf life of fresh fish. For more information click here or go to www.unified-brands.com.
Worried that fish is getting too warm during the prep process? Do you have any questions about the Randell Iceless Fish Cutting Station? Let us know!
Easter is just a few days away, and that means preparing a big delicious dinner to share with your friends and family. At PJP we typically try to help you out by solving problems you’re having with your business, but occasionally we like to help out at home too. So we collected a few amazing recipes from our friends over at the Tasty YouTube channel that you can try for Easter Dinner to really wow your guests.
So check out these delicious dish ideas and tell us what you think in the comments!
It’s every restaurant owner’s worst fear. No one wants their restaurant, their livelihood, shut down by the health inspector. It’s one of the hardest things for a restaurant to overcome. Not only will you probably have to invest time and money in fixing the problems, but there’s a chance that you could lose business when you reopen because of the stigma that often follows restaurants after a health violation.
The obvious solution to these problems is to never get shut down for a health code violation in the first place. Easier said that done, right? Perfectly fine establishments who think they have things under control are shut down all the time. When you’re juggling the many hats you need to wear as a restaurant operator, sometimes little things slip through the cracks. The health inspector could catch and shut you down for any of them.
At PJP, we care about our customers, and we want to make sure that you never run into these problems. That’s one of the many reasons we developed our Essential 8 program.
No one likes getting sick. Having a cold can completely put you out of commission for days. As business people in a fast paced modern world, we just can’t afford to take the time off of work. The problem is if you decide to go into the office while sick, you’re not going to recover the way you should. In the end, you just end up being sicker for longer, and ultimately hurting your productivity more than if you had just taken a day and gotten the rest you need.
So what is the solution? Prevent the cold before it happens, of course! And as always, at PJP we want to help you be more productive in your business. So, with the help of our friends from GOJO Industries, we’ve compiled a list of 4 easy steps you can take to prevent the common cold.
2017 has been a pretty crazy year, and it is quickly coming to a close. So looking back, what are some of the craziest things that we’ve seen come out of a the food service industry? There are definitely some trends out there that made us raise our eyebrows quizzically.
Forbes put together a pretty great list where they asked some well-known experts in the industry. They compiled a great list of some wild 2017 trends. We saw a lot of these trends out there and wanted to highlight a few for your here through the lens of an operator. How can you capitalize on these trends? Let’s take a look!
