Thank you for joining us on April 16 at The Inn and Spa at East Wind in Wading River for a memorable day of food and fun!
The proper strategy for a successful health inspection is to be ready at all times. To stay ahead of the game, managers can conduct weekly, in-house inspections. Here are some tips to help your team prepare: Use the same form – or a similar form – that your health department uses, and put yourself in the health inspector’s place. Check with your local health department on what regulations and forms are being used. Walk into more
Third-party delivery and guest loyalty programs may be undergoing a major change, according to attendees of the TechTable conference. Several of the mega-forces shaping the restaurant business are set for a near-term change in direction, predicted participants at an industry event recently, citing third-party delivery and guest loyalty programs as particularly likely to veer sharply. Here’s what they foresee for those sales drivers. Third-party delivery has 2 years left At least that’s the basis of more
Cantaloupes are of European origin. The European melon has a warty rind and scented, yellow flesh. It is not exported. North America cantaloupe is actually a muskmelon and features raised, netted skin and sweet, orange flesh. They are available June to November. Cantaloupes picked before they mature never reach full flavor. A good melon is symmetrical and the blossom end gives with slight pressure. Avoid overripe melons with lumps or soft spots. Cantaloupes become more more
The summer of 2013, DiCarlo Food Service installed a 902.77kw solar panel system, consisting of 3058, 295-watt solar panels on the roof of our facility, exemplifying our commitment to environmental health and sustainability. The sun produces vast amounts of energy; enough in a single minute to meet the world’s energy needs for an entire year. Solar energy is the most abundant energy resource on earth. A solar energy system allows us to capture free sunlight more
Pepperoni Pizza Burger: grilled burger covered with pepperoni, Mozzarella cheese and pizza sauce. Verde Burger: grilled ground beef mixed with seasoned garlic, topped with piquant Italian Verde sauce made with parsley, onions and capers. Earth & Turf Burger: grilled ground beef, beneath a golden porcini mushroom sauce with grilled zucchini squash and sweet red bell peppers. Greek Burger: topped with herbed Feta cheese, black olives and onions. Hickory Burger: beef patty covered with cheddar cheese, more
A headline on the National Restaurant Association website reads in big bold letters, “The restaurant industry is fast-paced and ever changing.” Like many other industries, the Internet has affected the way that restaurants operate and advertise. Besides being listed on sites like Yelp and Google Maps (which has turned into a major player in the yellow pages game), having a menu online is one of the essential steps in being found and attracting more customers. more
Ask your DSR how you can enroll in a ServSafe class. This training course will certify you in the requirements set by the National Restaurant Association Educational Foundation for the ServSafe Food Protection Manager Certification Examination, which is recognized by the International Food Safety Council.
Island Harvest was created in 1992 by one woman with a cooler, a station wagon, and a strong desire to help people in need. Linda Breitstone, the founder, was infuriated that food from a local convenience store was being thrown away at the end of the day- with a soup kitchen down the street. The mission at Island Harvest is “to end hunger and reduce food waste on Long Island.” Island Harvest serves as the more
Iced coffee and cold brew have been on a success trajectory lately. Traditional iced coffee has experienced a growth rate of 33% on menus since 2007, according to Datassential, with a big bump in interest in recent years due to the introduction of cold brew. In fact, cold brew is surging in demand, with younger generations and higher income brackets driving an overall consumption uptick of 30% in the 12 months ended February 2018. Can more
When guests get a sense that their server is warm, friendly and demonstrates a genuine interest in taking care of them, the potential for a positive dining experience is greatly enhanced. We’ve all heard it said that great service can make up for bad food but great food can never make up for bad service and that’s what hospitality or the human side of service is all about. Eye contact and smiles. While this is more
Here are three best practices to help you build a cost-effective and productive kitchen staff. Get your Dishwashers More Involved… Keeping your staff busy and on schedule for tomorrow’s prep work is the first place to focus on cutting prep costs. Regardless of your restaurant’s concept, involving dishwashers is a smart move. Approached like a mentoring project, many hardworking and dedicated dishwashers can move into prep jobs. They can perform all the busy work that more
On October 25, 2018, Merieux NutriSciences, a third party food safety management company conducted a food safety and sanitation inspection of our facility. We earned a 99.1% grade which is a Superior rating, the highest attainable.
Plums color include yellow, green, red, purple, and indigo blue. Sizes vary from 1 to 3 inches in diameter. Depending on the variety, the flesh tastes sweet to tart. All prunes are plums, but not all plums are prunes. Plums are available from May through October, with peak supplies between July and September. Choose firm plums that give slightly to palm pressure. Avoid plums with cracks, soft spots or brown spots. Ripen at room temperature, more
What was just a concept two years ago is now a social mission-driven business helping to feed hundreds of thousands of individuals struggling with hunger in the United States. With more than 49 million people in the U.S. without enough to eat, Dan Grinberg founded Elara Foodservice Disposables with the purpose of creating not only an innovative foodservice disposables manufacturer, but also a company that built hunger relief into the DNA of the company. At the more
Watermelons are oblong and large, up to 30 pounds. The rind is hard, and dark or light green, depending on the variety. Yellow or golden watermelon tastes the same as red, but has bright-yellow flesh. Watermelons are available from May through September. Avoid melons with a flat side. The skin should be dull, not shiny. Slap the melon and listen for a hollow thump. Refrigerate for no more than a week.
DiCarlo is featured in Newsday – March 4, 2015 If DiCarlo only sold canned tomatoes, it would still be worth a trip to Exit 63 on the Long Island Expressway. The Holtsville-based company, founded in 1963, is one of the metropolitan area’s largest food distributors, supplying restaurants, pizzerias, hotels and institutions. The “Cash & Carry” store opened 28 years ago to serve “the mom and pop pizza places that can’t make the minimum delivery order,” more
Here at DiCarlo Distributors Inc. we have proven that DiCarlo Blue has environmental “Green” running through its veins. Over the past few years we have analyzed every part of our operation through a recycling and environmental preservation mindset. Here are some of the ways “Blue is the New Green”: Participant of LIPA’s 2016 Commercial Efficiency Program Replaced all Metal Halide lighting with fluorescent and LED lighting. This lighting project enhancement will help decrease air pollution and more
DiCarlo is excited to announce the latest in the line of technological advancements, the DICARLO Proof of Delivery System or BLUE POD Environmentally Friendly: 85% reduction in paper usage Driver will scan ALL items at delivery location- in store Driver will print out a receipt immediately after delivery completion Accurate case accountability No more hand written corrections on paperwork and invoices No need to manually adjust invoices Adjustments automatically calculated Immediate receipt for check and more