Starting a Catering Business

Care of your Sitram Stainless Steel Cookware

2012-01-22T20:52:00.000-05:00

BEFORE USING SITRAM STAINLESS STEEL COOKWARE FOR THE FIRST TIME :

Wash in hot water, using a soft sponge and soapy water; rinse and wipe dry with care.

CARE OF YOUR SITRAM STAINLESS STEEL COOKWARE :

To obtain the best results when cooking with SITRAM Stainless Steel Cookware, SITRAM recommends that you periodically wipe the entire inside surface with a small quantity of vegetable oil. Place over medium heat for 2 to 5 minutes. Let cool and wipe with a paper towel to remove any excess oil. Store until next use.

This applies to both the SITRAM PROFISERIE LINE and SITRAM CATERING LINE

PREHEATING :

Most recipes recommend preheating a skillet (or saucepan) before cooking. To preheat a skillet (or saucepan) heat it over medium heat. After 2 or 3 minutes, sprinkle with a few drops of water. If the water sizzles and forms tiny drops, the skillet (or saucepan) is ready for cooking. If the water evaporates, allow to cool slightly before cooking.

Warning: Excessive preheating of empty cookware may cause damage.

CLEANING :

SITRAM Stainless Steel Cookware can be washed in your dishwasher. All SITRAM Stainless Steel Cookware is dishwasher safe, while cleaning your SITRAM cookware, do not use abrasives, scouring powders or oven cleaners as these will mar the finish. To clean the outside of your SITRAM cookware, use cleaners expressly recommended for stainless steel. Keeping your SITRAM cookware clean and looking nice will preserve its cooking efficiency.

WATER SPOTS :

To prevent water spots on the cookware after washing, SITRAM recommends that you rinse it with hot water and wipe it dry immediately.

USE AND PRECAUTIONS:

For best cooking results, use low or medium heat when cooking. Center the cookware on the burner, using a burner no larger than the bottom of the cookware. After use, allow cookware to cool naturally on its own.

SITRAM stainless steel cookware may be used in an oven. We recommend using a pot holder when using cookware with metal handles or knobs to avoid any risk of burns.

SALT DAMAGE (NOT WARRANTED) :

Pitting or small white spots may appear on the inside of your cookware if undissolved salt is left. This does not affect the cooking capability of the cookware, but mars the surface of the stainless steel. Therefore, when cooking with salt, heat liquids or food before adding salt and stir until the salt is fully dissolved. Never leave salted food in a skillet, pan or any other stainless steel cookware.

DISCOLORATION :

Overheating may cause brown or blue spots to appear. Residue left after cooking may discolor the cookware when it is heated again. Iron contained in the water may give the cookware a rusty appearance over time. To remove discoloration, wash the pots in hot water with a stainless steel cleaner and dry immediately.

CAUTION :

To avoid the risk of fire, and to keep your SITRAM cookware in its best condition, never leave anything cooking unattended. Never leave empty cookware on a gas or electric burner. Never allow anything to boil dry in the cookware. Excess temperature can cause discoloration of the cookware and softening of the bottom and braze joints. If this occurs, DO NOT REMOVE THE COOKWARE RIGHT AWAY but turn off the heat and allow it to cool naturally. Failure to do so may result in loosening of the handle or other damage. Be especially careful when children are around.

How to transport your Catering Equipment when it's too large for your vehicle?

2011-07-23T16:24:00.000-04:00

Caterers/street vendors most of the time run into problems transporting their equipment when it's too big for their vehicles, specially when they have events that require a Beverage Bar or Vending Cart.

The most affordable solution is to purchase a Utility Trailer that can be easily attached to a vehicle and also stored without taking much space. Selecting the correct utility trailer must be based on size of your equipment and always having in mind future expansions. Here is a list of some trailer sizes:

Foldable trailers are the best option if you need to store the trailer in an upright position, saving a lot of space. See the images below that shows how the foldable trailers fold for storage:

FOLDED SIDE VIEW

FOLDED FRONT VIEW

In addition to the utility trailer, you will also need a floor. Most of the utility trailers have two options for flooring, Steel base or Aluminum Base. These are sold separately. Both of these will serve the same purpose, Steel bases are less expensive and Aluminum bases look nicer. But there is also a third option which is more cost effective but do require a little bit more of work from your part, and that is to have a plywood base. It requires more work because you have to measure the base of your trailer and have it cut to that size and also purchase bolts to secure it to the base. Plywood bases are good when the trailer will not be exposed to the elements otherwise you will have to change them as they wear out.

Another good accessory to have are the cargo boxes or stake sides. This will help you carry small lose items in the trailer. Cargo boxes and stake sides look like this:

Produce Storage: Watermelon

2008-04-04T15:09:00.001-04:00

Recommended Temperature: 55-70°F.
Relative Humidity: 85-90%

Storing Tips: Uncut watermelon should be stored at room temperature with the green side up. Cut into desired sizes and place in a Cambro food storage box in the cooler.

Suggested Storage Containers:
Cambro Food Storage Box Size: 18" x 26" x 6"
Product Code: 18266CW
Lid Options: flat-1826CCW or hinged-1826SCCW

Cut, diced or sliced tomatoes should be stored in:
Cambro CamSquare Containers
Capacity: 12 qt.
Product Code: 12SFSCW
Lid Option: Snap on-Product Code: SFC12

Produce Storage: Tomatoes

2008-04-04T15:03:00.002-04:00

Recommended Temperature: 55-60°F.
Relative Humidity: 85-95%

Storing Tips: Tomatoes can be ripened at 58-68°F, out of direct sunlight. Because they produce ethylene gas, ripening can be accelerated by stacking boxes together on a pallet. Once the tomatoes are ripe, store at 55-60°F. Do not refrigerate tomatoes.

Suggested Storage Containers:
Cambro Food Storage Box Size: 18" x 26" x 3-1/2"
Product Code: 18263CW
Lid Options: flat-1826CCW or hinged-1826SCCW

Cut, diced or sliced tomatoes should be stored in:
Cambro CamSquare Containers
Capacity: 12 qt.
Product Code: 12SFSCW
Lid Option: Snap on-Product Code: SFC12

Produce Storage: Lemons

2008-04-04T14:59:00.002-04:00

Recommended 1emperature: 50-55°F.
Relative Humidity: 85-90%

Storing Tips: Store lemons in a cool, well ventilated area. Store away from foods with strong odors. Eggs and lettuce may pick up the scent from lemons, so keep separated.

Suggested Storage Containers:
Cambro Food Storage Box Size: 18" x 26" x 6"
Product Code: 18266CW
Lid Options: flat-1826CCW or hinged-1826SCCW

If another box size seems more suitable, here is the complete list of sizes available.

Produce Storage: Strawberries

2008-04-04T14:58:00.000-04:00

Recommended Temperature: 32-35°F.
Relative Humidity: 90-95%

Storing Tips: Strawberries should go into the cooler immediately. Do not wash or remove leaf cap before storage. Use berries soon after storing.

Suggested Storage Containers:
Store in original shipping flats.

Produce Storage: Raspberries

2008-04-04T14:50:00.001-04:00

Recommended Temperature: 32-35°F.
Relative Humidity: 90-95%

Storing Tips: Put raspberries in cooler immediately after receiving and use shortly after storing. Cover berries tightly and store on the top shelves of your cooler-they absorb odors from other produce very easily Do not rinse or sprinkle before storing.

Suggested Storage Containers:
Store in original shipping flats.

Produce Storage: Pears

2008-04-04T14:47:00.001-04:00

Recommended Temperature: 32-35°F
Relative Humidity: 90-95%

Storing Tips: Do not rinse or sprinkle ripened pears before storing. Rinse in cool water and dry thoroughly just before serving. Pears bruise easily, haldle with care.

Suggested Storage Containers:
Cambro Food Storage Box Size: 18" x 26" x 9"
Product Code: 18269CW
Lid Options: flat-1826CCW

If another box size seems more suitable, here is the complete list of sizes available.

Produce Storage: Peaches

2008-04-04T14:44:00.001-04:00

Recommended Temperature: 32°F
Relative Humidity: 95%

Storing Tips: If peaches arrive unripened, store at 65-70°F with 95% relative humidity. Ripe peaches should have a creamy or yellow background skin color and should give to gentle pressure. Handle carefully, peaches bruise easily.

Suggested Storage Containers:
Cambro Food Storage Box Size: 18" x 26" x 3-1/2"
Product Code: 18263CW
Lid Options: flat-1826CCW or hinged-1826SCCW

If another box size seems more suitable, here is the complete list of sizes available.

Produce Storage: Kiwi

2008-04-04T14:41:00.002-04:00

Recommended Temperature: 32-35°F
Relative Humidity: 90-95%

Storing Tips: When kiwi is ripe, store it at 32-35°F To ripen kiwi, store at room temperature for 3 to 5 days. Do not store kiwi near other ethylene producing fruit or it will accelerate ripening. Store in a single layer, do not put kiwi on top of each other inside of the storage container.

Suggested Storage Containers:
Cambro Food Storage Box Size: 18" x 26" x 3-1/2"
Product Code: 18263CW
Lid Options: flat-1826CCW or hinged-1826SCCW

If another box size seems more suitable, here is the complete list of sizes available.

Produce Storage: Pineapple

2008-04-04T14:38:00.001-04:00

Recommended Temperature: 45°F
Relative Humidity: 85-90%

Storing Tips: Pineapple should be kept in the cooler until ready to serve. Pineapple does not continue to ripen at room temperature; the ripening stops once it is harvested. Once a pineapple is cut, the skin should be removed and the meal stored in Cambro food storage containers in the cooler.

Suggested Storage Containers:
Cambro Food Storage Box Size: 18" x 26" x 6"
Product Code: 18266CW
Lid Options: flat-1826CCW or hinged-1826HCCW

If another box size seems more suitable, here is the complete list of sizes available.

Produce Storage: Oranges

2008-04-04T14:34:00.002-04:00

Recommended Temperature:
Arizona/California 45-48°F
Florida 34-40°F
Texas 32-35°F
Relative Humidity: 85-90%

Storing Tips: Oranges should be stored in a cool well ventilated area. Store off the floor on a dunnage rack for better air circulation.

Suggested Storage Containers:
Product Code: 18269CW
Lid Options: flat-1826CCW or hinged-1826SCCW

If another box size seems more suitable, here is the complete list of sizes available.

Cambro Dunnage Racks

Produce Storage: Honeydew Melon

2008-04-04T13:59:00.003-04:00

Recommended Temperature: 45-50°F
Relative Humidity: 85-90%

Storing Tips: Refrigerate ripe honeydew melon, store firm (unripened) melon at room temperature until softened slightly at the blossom end and the skin color turns creamy yellow. Handle honeydew with care, they bruise easily. Once cut, honeydew melons absorb odors from other foods. Store covered.

Suggested Storage Containers:
Store whole in original shipping cartons
Store cut in a Cambro Food Storage Box Size: 18" x 26" x 9"
Product Code: 18269CW
Lid Options: flat-1826CCW

If another box size seems more suitable, here is the complete list of sizes available.

Produce Storage: Grapes

2008-04-04T13:57:00.002-04:00

Recommended Temperature: 32-35°F.
Relative Humidity: 85-90%

Storing Tips: Wash grapes just before service, not before storing. Stack packing cartons to allow air circulation. Store away from the cooler blower, excessive air movement causes shriveling. Handle grapes as little as possible.

Suggested Storage Containers:
Store in original shipping cartons

Produce Storage: Grapefruit

2008-04-04T13:31:00.003-04:00

Recommended Temperature: 55°F.
Relative Humidity: 85-90%

Storing Tips: Store grapefruit in a well ventilated area and keep cartons off the floor. A dunnage rack will prevent dampening from condensation in the cooler.

Suggested Storage Containers:
Store in original shipping cartons.
Cambro Dunnage Racks (to keep cartons off the floor), preferably slotted racks for maximum air circulation around perishable products stored in coolers and freezers.

Produce Storage: Cantaloupe

2007-03-08T16:05:00.002-05:00

Recommended Temperature: 38-40°F
Relative Humidity: 85-90%

Storing Tips: Cantaloupe is shipped 3/4 ripe to reduce bruising that can occur during shipping. Store firm cantaloupe at room temperature until they begin to soften, then put in cooler. For best quality, ripe cantaloupe should be used immediately. Store cut cantaloupe away from other foods. Cantaloupe odor will penetrate other foods and will also absorb the odors of other foods.

Suggested Storage Containers:
Cambro Food Storage Box Size: 18" x 26" x 9"
Product Code: 18269CW
Lid Options: flat-1826CCW or hinged-1826SCCW

If another box size seems more suitable, here is the complete list of sizes available.

Cambro CamSquare Container Capacity: 18 qt.
Product Code: 18SFSCW
Lid Option: Snap on-Product Code: SFC12

Produce Storage: Blueberries

2007-03-08T16:04:00.001-05:00

Recommended Temperature: 31-34°F
Relative Humidity: 90-95%

Storing Tips: Refrigerate blueberries immediately after receiving. Do not wash before storing. Blueberries need to be positioned in a well ventilated area to allow good air circulation. Do not stack the containers, store them in a single layer.

Suggested Storage Containers:
Store in original shipping flats or bulk packs.

Produce Storage: Bananas

2007-03-08T16:02:00.001-05:00

Recommended Temperature: 60°F.
Relative Humidity: 85-90%

Storing Tips: Bananas should be ripened at 62-64°F, then stored at 60°F. Store in a dry storage area outside your cooler with the lid open. Opening the lid lets the ethylene gas escape, slowing down the ripening process.

Suggested Storage Containers:
Store in original shipping cartons.

Produce Storage: Avocados

2007-03-08T16:00:00.001-05:00

Recommended Temperature: 40-45°F.
Relative Humidity: 85-90%

Storing Tips: Ripen avocados at 67-70°F, then store at 40-45°F Ripening can take from 3 to 10 days depending on the time of the year and whether or not it has been treated with ethylene. (Avocados exposed to ethylene ripen more quickly and can shorten the ripening time to 3 days in late season and 5 days in early season.) If avocados are stored below 40°F, the skin or pulp turns dark.

Suggested Storage Containers:
Cambro Food Storage Box Size: 18" x 26" x 3-1/2"
Product Code: 18263CW

Produce Storage: Apricots

2007-03-08T15:58:00.001-05:00

Recommended Temperature: 31-32°F
Relative Humidity: 90%

Storing Tips: If apricots arrive unripened, store at room temperature to ripen. If ripe, refrigerate immediately. Ripe apricots should be used quickly, their shelf life is short.

Suggested Storage Containers:
Cambro Food Storage Box Size: 18" x 26" x 3-1/2"
Product Code: 18263CW

Produce Storage: Apples

2007-03-08T15:38:00.001-05:00

Recommended Temperature: 32°-35°F
Relative Humidity: 90-95%

Storing Tips: Apples become soft if stored at room temperature. Keep them in the coolest part of your cooler, against the back wall. (They ripen 10 times faster at 70°F and 5 times faster at 40°F)

Apples will pick up odors and flavors from other foods. They also give off ethylene gas and should be stored away from other fruits and vegetables affected by ethylene. Keep apples dry, do not rinse or sprinkle with water before storing.

Suggested Storage Containers:
Cambro Food Storage Box Size: 18" x 26" x 9"
Product Code: 18269CW
Lid Options: flat-1826CCW or hinged-1826SCCW

Setting the correct refrigerator temperature

2007-03-08T14:49:00.001-05:00

Where you store produce is the major consideration in preserving its freshness.

Temperature is the most important factor in the location equation. The warmest part of your cooler is nearest the door and the coolest area is in the back. As a quick reference, store these in the warmest section of your cooler around 40° to 45° F:

Cucumbers
Eggplant
Peppers
Avocados
Red potatoes

These will fare the best in the midsection of your cooler around 35° to 39° F:

Green onions
Squash
Sprouts
Herbs

These go in the back of your cooler. These items need to be stored at the coolest temperature around 33°-35° F:

Broccoli
Cabbage
Apples
Celery
Lettuce
Asparagus

And, some items should be stored in the coolest section of your kitchen, not in the cooler at all! Temperatures ranging from 50°-55°F:

Bananas
Potatoes
Tomatoes
Onions

Foods Damaged By Ethylene Gas

2006-10-10T12:52:00.001-04:00

Below is the list of items that are damaged by Ethylene Gas:

Asparagus, Belgian, Endive, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Chard, Cucumbers, Cut Flowers, Eggplant, Escarole, Florist Greens, Green Beans, Kale, Kiwi fruit, Leafy Greens, Lettuce, Parsley, Peas, Peppers, Potatoes, Potted Plants, Romaine, Spinach, Squash, Sweet Potatoes, Watercress, Yams.

Foods that Create Ethylene Gas

2006-10-10T12:48:00.001-04:00

Below is the list of items that create ethylene gas:

Apples, Apricots, Avocados, Bananas (ripening), Blueberries, Cantaloupe, Cherimoya, Citrus Fruits (except Grapefruit), Cranberries, Figs, Guavas, Grapes, Green Onions, Honeydew, Kiwi fruit (ripe), Mammee, Mangoes, Mango steen, Melons, Mushrooms, Nectarines, Okra, Papayas, Passion Fruit, Peaches, Pears, Peppers, Persimmons, Pineapple, Plantains, Plums, Prunes, Quinces, Rambutan, Tomatoes, Watermelon.

The Ethylene Gas Phenomenon

2006-10-10T12:09:00.000-04:00

Ethylene gas is one of the most active plant hormones. Most fruit and vegetables generate ethylene. It is required for the ripening process. That's the good news. The bad news is it can cause damage to leafy vegetables in even very low quantities. For example, when lettuce is exposed to small amounts of ethylene gas at low temperatures, the product will decay. Products such as broccoli and bananas, which are sensitive to ethylene gas, should never be stored in the same areas as avocados, melons, and apples, which are ethylene producers.

Opportunities in Catering

2006-10-05T13:09:00.000-04:00

As a new business, or sideline to the services you're already providing, catering offers many advantages. Just a few include:

You can get started with a small kitchen investment.
Your catering equipment is rented, and these costs are passed on to the customer.
Catering allows you to set up a party dining area almost anywhere.
Catering customers must give you 5 days notice of guest count. You buy only what you'll actually sell.
Catering deposits cover all food and labor costs of the party.
Catering typically produces net profits of 20%.
Catering gives you the opportunity to exercise your creativity as you entertain
and meet new people.
Catering is an excellent way to promote your fine foods and service to new groups of people.

In addition to these exciting advantages and opportunities offered by catering, catering also allows you flexibility: First, there's flexibility in the nature of the event. Some of the special events you might cater include; weddings, birthdays, anniversaries, charity affairs, school functions, religious observances, and business open houses, to name just a few.

Second, catering can almost be a 'round the clock service. Notice the almost constant catering opportunities available during any given day: Breakfast, Brunch, Lunch, Teas & Receptions, Cocktail Parties, Cocktail Suppers, Cocktails & Dinner, Late Supper. Can you think of any others?

Party Food Caterers

2006-09-26T09:56:00.000-04:00

Party Food Caterers typically supply only the food for an event. Serving equipment and personnel are left for others to provide.

Party food menus are just that-cold sliced meats, cheese, salads, breads and desserts. The caterer supplies these foods on disposable trays or plates with the host responsible for transfer of foods to serving utensils.

If you're a Party Food Caterer and wish to increase your sales and profits, consider adding hot foods to your menu. Armour, Green Giant, and Stouffer's all offer frozen entrees, vegetables, pastas and ethnic foods that are easily heated in your oven and transported hot in insulated equipment like the Food Pan Carriers.

Hot Buffet Catering

2006-09-26T09:53:00.000-04:00

Hot Buffet Caterers offer a wider menu and more service than Party Food Caterers. Hot foods are standard, and many Hot Food Caterers specialize in either ethnic or specialty menus that are delivered hot to the party site.

Food pan carriers can also be used to transport the hot foods you'll serve as a Hot Buffet Caterer. For larger events, many Hot Food Caterers will even transport entire pre-made buffet trays or bowls in the insulated wheeled food carts like the one shown in the picture. For hot or cold drinks, Camtainers® beverage dispensers are ideal. They're insulated, easy-to-carry, and even stackable. Finally, if you're now working as a Hot Buffet Caterer, you should consider boosting your sales by also providing buffet serving pieces such as chafing dishes, coffee servers and wine buckets.

Some Hot Buffet Caterers go even a step further by also providing serving personnel at an additional charge.

The Full Service Caterer

2006-09-26T09:38:00.000-04:00

The Full Service Caterer does it all. First comes the consultation with the customer. Then back to the kitchen to develop the custom menu. Ultimately, the Full Service Caterer is responsible for the planning, execution and success of the entire event. Responsibilities the Full Service Caterer may also assume beyond the menu includes:

Providing serving personnel
Contracting additional companies if needed to provide or install tents, dance floors, and lighting
Hiring florists
Arranging for set-up of tables and chairs
Hiring musicians or other entertainment

Many Full Service Caterers depend upon the "full service" Cambro line. In addition to the food pan carriers and carts, Cambro "Clear" Food Pans and Boxes, Dollies and Utility Trucks often serve as the equipment backbone for the Full Service Caterer.

The Three Types of Caterers

2006-09-25T16:35:00.000-04:00

Generally speaking, all caterers fall into one of three categories. These include:

Party Food Caterers
Hot Buffet Caterers
Full Service Caterers

As you can tell from just a glance, each of the three categories is distinguished by the different services provided. More importantly, each of the categories is determined by the most critical factor in catering - the Menu. It's your menu which largely determines who you serve, when you serve and how you serve.

Also, it's the menu that guides you in the critical selection of your catering equipment. For instance, a smashing menu exquisitely prepared and presented will be ruined if the foods lose their desired temperature in transit from your kitchen to the site.

On the upcoming posts we'll take a much closer look at menus, how you develop them and also identify the key catering equipment you'll need for success with whichever menu you decide to serve.

Profits from a Food Kiosk - Case Studies

2006-09-22T15:34:00.000-04:00

Publications and associations have reported these cart and kiosk business examples:

A frozen yogurt cart was reported to serve from 300-700 customers a day with an average check of $2.75. They generated about $150,000 in incremental sales/year.
During the school year, a college coffee and donut cart generated $15,000/week and a 30% net profit.
A popcorn cart in an airport generated $400 to $600 daily or $150,000 in annual sales.
The Specialty Coffee Association has estimated 4,500 coffee carts by the end of 1999, averaging $75,000 in annual sales each.

Financial Factors

The CamKiosk® costs about half the cost of other carts - helping you to generate profits more quickly. In fact, the Cambro's CamKiosk could payback in only one or two months of operation. Made of durable polyethylene, the carts are lightweight and won't dent, crack, bubble, chip or break. They are easy to clean-just wipe them off. The CamKiosk holds a surprising amount of food. With special thick foam insulation, food temperatures are maintained.

Care & Maintenance of Compression Molded Items

2006-09-22T13:24:00.000-04:00

Includes Fiberglass Camtrays® and Fiberglass Plate Covers

All fiberglass products need to be washed thoroughly before their initial use.
All fiberglass items are commercial dishwasher safe. Occasionally, these products need to be washed by hand with warm water and soap to prevent build-up. This would depend on the frequency with which the items are used.
Use a plastic or bristle brush when hand washing.
Do not use abrasives (such as Comet, Ajax, etc., or metal scouring pads).
Rinse thoroughly with clean water and let dry.
Camtreads® that are stained can be cleaned with a product such a “Lime Away” but be sure to rinse well after cleaning and let dry.

The Advantages of Cambro Tumblers

2006-09-21T18:49:00.000-04:00

Safe and Sound Savings.
Cambro drinkware does more than look good and help build your beverage business -- it also provides savings to improve your bottom line.
Save Time.
Cambro's plastic tumblers, pitchers and carafes are break resistant, reducing the possibility of broken glass in food or the ice bin. Customers and employees are not likely to get cut or wounded. There's no downtime for cleaning up or inconveniencing customers.
Save Space.
Cambro tumblers can be conveniently stacked, reducing storage space and making them easier to transport. They are all dishwasher safe and can be washed and stored in either open or compartmentalized dishracks.
Save Energy.
Carrying trays filled with beverages can be tiring for your waitstaff. In fact, a tray with 6 filled 22 oz. glasses weighs about 18 pounds. You can reduce the weight nearly 50% with Cambro tumblers compared to glasses. Lower weight means reduced back problems, less carpal tunnel pressure and more cheerful energy for customer service.
Save Money.
Your initial investment in Cambro tumblers is about 33% less than comparable glassware. Cambro tumblers last longer, so your replacement cost is a fraction of glassware. In total, you'll experience savings the first day you use Cambro tumblers — and spend about 79% less over three years!