D’Ononfrio says, “I was stubborn in the beginning because the online prices are so good. Equipment is a big ticket item and the savings seem to be there, but I quickly found out the online guys are not here to serve. The online retailers ship it and it’s done. It was worth it to us to go the route we did with Curtis. The installation issues alone could not be handled by an online company.”

Curtis sales representative Candace Feese has 21 years of experience in the restaurant equipment and supply business, and was happy to help the D’Onofrio’s in their first restaurant venture. She offered many suggestions and was onsite during the equipment installation. “Candace ran beautiful interference and took it all on so we didn’t have to. If we needed her out here at 8:00am, she was right on time. She has a way about her. Her caring and concern, experience, and willingness to share her knowledge with us was a huge plus.”

The D’Onofrio’s included coffee service, baked goods, and comfortable seating in the design to encourage patrons to stay a while and come back often. It’s something that lacked in other yogurts shops they visited on the west coast. Although Yolotti is a quick, self-service concept, the D’Ononfrio’s wanted their customers to stay, relax, and enjoy their time in the restaurant.

The décor is fun but not juvenile to attract college students and adults, and is equipped with large screen TVs and Internet access. It’s a great place to grab a yogurt, hot chocolate, or coffee and do homework, have a meeting, or eat lunch. D’Ononfrio says, “Frozen yogurt is a great 250 calorie meal substitute. In fact, dieticians recommend frozen yogurt as a good way for consuming your daily allowance of dairy products. Frozen Yogurt is a good source of protein and calcium, as well as healthy digestive cultures, or probiotics.”

Yolotti Frozen Yogurt has two convenient locations. Visit their website at YolottiYogurt.com or Facebook, Facebook.com/Yolotti Frozen Yogurt.

Two Locations

King’s Landing Shopping Center
9918 Riverside
Tulsa, OK 74137
Phone: 918-296-7477

Brookside
3346 South Peoria
Tulsa, OK 74055
Phone: 918-430-3811

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All food service establishments in Tulsa County, including mobile food vending operations, require a license that must be renewed annually. THD categorizes mobile food services as follows:

• Full-service mobile: a vehicle or trailer designed and equipped to prepare and serve open food products.
• Pre-packaged mobile: a vehicle or trailer limited to the sale of commercially manufactured pre-packaged products, or products prepared and packaged at a licensed food service establishment.
• Pushcart: a non-self-propelled vehicle limited to the sale of non-potentially hazardous foods, the sale of commercially pre-packaged foods maintained at proper temperatures, or the preparation and sale of frankfurters.

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Construction, Equipment and Operation Guidelines

Full-service mobile food establishments are required to meet certain regulations regarding their construction, water system, equipment, personnel and food safety. Pre-packaged mobile and pushcart food establishments are exempted from some of these requirements.

Mobile Food Service Establishment Guide.

Procedures Guide for Pushcarts Selling Frankfurters.

Mobile Vendor Fees

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For more information, please call 918-595-4300.

Did You Know…

To meet new and stricter Environmental Protection Agency (EPA) standards, the City of Tulsa and the Tulsa Metropolitan Utility Authority will convert the disinfectant used to treat the city’s drinking water from Chlorine to Chloramine in early 2012. Chloramine, a disinfectant used to treat drinking water, is a common alternative to Chlorine and is formed when Ammonia is added to Chlorine.

It will be cheaper for the city, but is hard on appliances where heat is involved, like steamers and  warewashers. So how will you battle against this formidable opponent? Filtration.

Curtis has a variety of filters including the WATR Warrior, a universal filter that can handle all of your water issues. The WATR Warrior saves money, is easy to install, and is environmentally friendly.

Click here to contact your Curtis sales representative for pricing.

Because of the sluggish economy, diners are looking for more food for their buck, flavors that clash on purpose, and a fun, interesting dining experience. According to Restaurant Hospitality, comfort foods with a twist are in demand, as well as all things “round,” such as Mac & Cheese ball-shaped appetizers, all kinds of meatballs, and cake balls for dessert. Another trend is using bread substitutes for making sandwiches–from lettuce to rice cakes to waffles.

One exciting trend this year is fresh pickled vegetables and fruits. Personally, I am looking forward to all kinds of interesting salty and sweet spice combinations. This trend lends itself well to the increased support in using organic, locally grown produce. One trend I am not looking forward to is the creative ways to use innards…beef heart, tripe, tongue, and gizzards. It might play well on television shows like Top Chef and Chopped, but I am secretly praying this trend stays on the east and west coasts.

What new items will you be adding to your menu this year?

For more trends, we have included links to several industry articles:

Restaurant Hospitality: Food Trends 2012: Expect More Global Tastes
Mother Nature Network: Chefs Predict Top Food Trends of 2012
Boston Blobe: A Critic’s Predictions of 2012 Restaurant Trends
The Columbus Dispatch: Local Foods, Healthful Kids’ Meals Among 2012 Restaurant Trends
Baum + Whiteman: 16 Hottest Food and Dining Trends for Restaurants and Hotels in 2012
Top Flavor Trends for 2012: It’s Getting Salty in Here

SCAN ME!

Google makes it easy to get a QR Code. Any URL you create can be shortened and given a QR Code. QR stands for Quick Response, it looks like the image to the left, square, three distinct corners and crazy black and white pixel-art in between. QR Codes became popular in Japan after Toyota developed them as a new way to ID their cars.

QR codes are everywhere. From the grocery store to department stores, restaurants and bars, magazine ads and direct mailers. To read a QR code, the user must have a SmartPhone with a reader that works with the phone’s camera. In the near future, I suspect all mobile phones will come standard with cameras. Free code-reader applications can be downloaded to any smart phone, but I suspect they will eventually become standard, too.

Why do you need one? Well, for one…it’s cool. And you can come up with all sorts of fun things like adding a recipe to a food product, a coupon to a menu item, free appetizer promo in a mailer, or entry information to a contest. QR Codes work well on any printed item, including, postcards, business cards, flyers, vehicle graphics, billboards, etc…You can even create a customer feedback form on the menu. The QR code links to a page on your website. In fact, anything you can put on your website can be directed to via a QR Code.

Google also provides free usage reports for tracking how many times the QR Code has been scanned. Yes, it’s free. Another reason we love Google and how they will eventually take over the world.

Other companies are competing with Google to develop their own codes, but I’m banking that Google will have QR Codes around for a while. Even still, you might not want to print 50,000 brochures just yet. For now, get a free QR Code and experiment. And, don’t forget to print and test the code first to make sure it works.

Here’s how to get one:

Instructions for Using Google’s QR Code Generator

Go to Google URL shortener at goo.gl
Shorten your URL
Select details link
Right click on the image and save the graphic (make the name very descriptive in case you get several)

Then use it on all your printed materials.

Win tickets to see Buddy Valastro, the Cake Boss!

Buddy Valastro, star of TLC’s show, “Cake Boss” and “The Next Great Baker” will bring a live, interactive cooking show to the Tulsa Performing Arts Center on November 8th.

The family friendly show will include live demonstrations of the techniques Valastro uses on his show and in his bakery “Carlo’s Bake Shop” in Hoboken, N.J. Along with elaborate cakes, the show will feature Valastro sharing stories from behind the scenes of his TV show and Italian family. He will also answer audience questions and invite audience members on stage.

Enter to Win!

Here’s your chance to win a pair of choice seats to see Buddy perform up close! Simply make an in-store smallwares purchase of at least $100, and you will be entered into our monthly drawing. Limit of one entry per visit. We will draw for (1) pair of tickets August 1st, September 1st, October 1st, and (2) pairs of tickets on November 1st. Good Luck!

“The Blue Rose Cafe’s new location was a challenge to begin with,” said owner, Tom Dittus, “We always start a new restaurant project with an existing kitchen space. This was a completely new construction project. Although we had access to used cooking equipment, it was important to us to have new equipment because of the warranty. ”

“Our management group shopped the competition on price, but the relationship built with Curtis Restaurant Supply over the years was the clincher in our buying decision. Our sales representative, Reza Ghavami, and kitchen project manager, Erik Davidson, have been there for our other restaurants, and worked hard to get this project completed for us,” said Tom.

The Blue Rose kitchen has seven people on the line, so the kitchen configuration had to be extremely efficient. The installation of the cooking equipment proved to be challenging. Curtis Sales rep, Reza Ghavami, comments, “Due to space issues, we had to build the vent hood around the range like a puzzle. There are always issues that come up during installation, but we were able to make on-the-fly modifications to make it fit perfectly. Tom’s architect was great to work with on this project.”

“I have enjoyed working with Reza,” said Tom. “He is accommodating, quick, knowledgeable and gives constructive suggestions on the things I need. The one thing we may have misjudged was storage space. To overcome this challenge, Reza suggested installing a new walk-in freezer outside the restaurant on a slab, which is currently being completed.”

Mr. Dittus is working on a breakfast menu which should be very well received for the Brookside area crowd.  Also, plans are in motion to create a shrimp boil once a month. Tom said, “It should be fun. No silverware, great food, nice view of the river, and lots of napkins.”

Blue Rose Café
1924 Riverside Drive
Tulsa, OK 74119
918-582-4600
http://www.bluerosecafetulsa.com
Facebook: @Blue Rose
Hours: 11:00am – 1:00am Daily

Use the following tips to help reduce your restaurant’s demand for energy. Some of these tips require capital investment, while others require only changes in operation and maintenance. Most of these tips are based on two principles: Turn it off if it does not need to run. For example, by eliminating one hour per day of broiler idle, you can save $200 annually. And when it is time to purchase new equipment, choose the most efficient equipment that you can. Look for the ENERGY STAR label on appliances and lighting.

Lighting
–Switch to fluorescent lighting. Fluorescent lights use 1/4 to 1/3 of the energy that standard incandescent lights use, saving up to $34 per year per lamp on your lighting bill. And, because fluorescent lights do not generate heat like incandescent lights, for every watt saved in lighting, you can also save a watt on air conditioning. If kitchen areas have old four-foot, T-12 technology fluorescent lamps and magnetic ballasts, they should be replaced with more efficient electronic ballasts and T-8 lamp technology. Your local utility may have incentives to assist with this.

–Use compact fluorescent lighting (CFL). If you use dimmable swag lamps at the tables, consider replacing them with dimmable CFLs. Dimmable CFL lighting costs more initially, but will last as much as ten times longer than incandescent lighting and is available in a variety of color temperatures to enhance the look of the table service.

–Convert exit lighting to LED (light emitting diode) technology. Replacing your old incandescent exit lighting with a low energy LED retrofit kit can save $22 per year per sign, a savings of up to 88 percent.

–Install lower wattage lamps. In areas where it is impractical to use fluorescent lighting,consider relamping fixtures with high efficiency halogen lamps that use lower wattage. Switch to high-pressure sodium or low-wattage metal halide lamps for outdoor lighting.

–Install occupancy sensors, timers and photo sensors. One of the best ways to lower your energy costs is to turn things off when not in use.

–Install occupancy sensors in non-essential areas such as walk-in coolers and storerooms, photo cells on parking lot lighting and timers on other outdoor lighting.

Water Heating

–Fully load the dishwasher. It takes as much heated water to wash a partially full dishwasher as it does a fully loaded one. Install low-flow pre-rinse spray nozzles.

–Set the water heater thermostat no higher than it needs to be: 140°F for dishwashers, but only 110°F for hand washing. Consider using chemical sterilizers instead of higher water temperatures in dishwashers.

–Consider gray water heat recovery. If your dishwasher is a continuous fill and drain, consider installing a gray water heat recovery system. This system will recover some of the heat from the drain water and use it to reheat the supply water to the appliance.

Kitchen Ventilation

–Retrofit exhaust hoods with a two-speed blower. When the entire grill/fryer is not being used, you may be able to lower the ventilation rate over the appliance and reduce both make-up air and the energy needed to condition it.

–Locate exhaust hoods on walls. Wall-mounted exhaust canopies require lower air velocities to do the same job. Lower air velocities mean smaller fan motors and less make-up air to heat or cool.

–Install “smart” exhaust hood controls. Most kitchens operate at less than 25 percent capacity during the day, but the exhaust hood runs at 100 percent capacity. These controls sense when the exhaust hood needs to be on, based on exhaust air temperature and smoke load using a temperature and an optical sensor.

Heating and Cooling

–Use the thermostat factory set points. Leave the thermostat settings at 76°F for cooling and 68°F for heating. Each degree of heating or cooling can cost an additional four to five percent in energy costs. Leaving the thermostat at the factory set points will maintain comfort without breaking the bank.

–Use the “night setback” feature of the thermostat. Set the thermostat to bring your restaurant to temperature no earlier than needed.

Maintenance

–Clean air conditioning and refrigeration condenser/evaporator coils every three months.

–Check the refrigerant charge and fix leaks if necessary.

–Regularly clean or replace air filters on ventilation and heating/air conditioning equipment. Clean grease traps on ventilation equipment.

–Check freezer and walk-in seals for cracks and warping. Replace if necessary.

Energy Saving Tips (Printable)

Source:

The EnergyIdeas Clearinghouse
Web: http://www.EnergyIdeas.org
Regional Hotline: 1-800-872-3568
Email: info@energyideas.org
© 2003 Washington State University Cooperative Extension Energy Program.

Mr. Blacketer remarks about the project, “We have used another restaurant equipment and supply company in Texas for years. But Reza Ghavami with Curtis Restaurant Supply has been diligent in asking for our business for over a year. We recently had some product shortage issues with our Texas supplier, so we decided to give them a try.”

He continues, “The tableware and smallwares were a precursor to determine if we wanted to work with Curtis on future kitchen projects. I would have to give Reza an A-minus. He did a great job for us. He also brought in the owner of Curtis Restaurant Supply to assist in the project, which was an important deciding factor in determining our future business relationship. Everything is moving in the right direction for the development of our new Los Cabos restaurants in Kansas City, Missouri and Grapevine, Texas.”

Tableware Detail
Mr. Blacketer wanted something completely different for the tabletop. He spent months traveling to industry trade shows, looking through decorator magazines, and searching the Internet, to find just the right tabletop items for the Waterfront Grill. Reza comments, “Mr. Blacketer would hand me the information and say, ‘Find this.’ I really had to stay on my toes in order to deliver these unique items in time for the March 7th, 2011, opening night.”

The dinnerware was carefully chosen for this restaurant. The inclusion of the Waterfront Grill’s logo on the H.F. Coors platter demonstrates the thoughtfulness of the tableware choices. “We didn’t make it easy on Reza. There were a lot of overseas orders,” said Mr. Blacketer. Other dinnerware was manufactured in Staffordshire, England, and supplied by Dudson® USA. Curtis Restaurant Supply flew in the Dudson® USA sales representative from Dallas three times to ensure the order was carried out to Mr. Blacketer’s expectations. In addition, the glass sushi plates were handmade in Turkey and imported to the USA. Mr. Blacketer chose them specifically to highlight the restaurant’s popular caterpillar roll.

The pepper mill was another very important element for the tabletop. Reza brought in 20 different samples of pepper mills for Mr. Blacketer to review. He selected a Vic Firth, Federal pepper mill, handcrafted in Maine, with a custom monogram. To complement the stately pepper mill, Mr. Blacketer chose a unique sugar packet holder unlike any in this area. The round, stainless steel design contains a flip-up lid to conceal the packets from view, for a more elegant table. Finally, the special table lighting was selected to create a relaxing dining experience.

Barware
Curtis Restaurant Supply furnished several items for the bar, including small bar equipment and wine glasses. The Walther-Glas by Oneida® stemware has substantial weight, but a delicate bowl in order to highlight the rich color of the wine. The bar boasts a vacuum-sealed wine delivery system that maintains a constant temperature to preserve the integrity of the wine. The Waterfront Grill also makes its own sparkling water and supports the community by offering several locally made wines and beer. Recently, the Oklahoma-made Mustang Gold Wheat beer they provide won the silver medal at the World Beer Festival.

Design Assistance
Curtis Restaurant Supply assisted Mr. Blacketer’s Houston-based interior designer with copper architectural accents for the restaurant. Originally, the interior designer planned to wrap the vent hood in copper, but later decided to create a ‘wave’ of copper above the open kitchen. “She brought in color swatches and we were able to supply the materials and create the look she wanted through our kitchen project management department,” said Reza.

Fulfillment Services
Reza remarks, “We have an entire warehouse full of china, steak knives, flatware, glassware, and smallwares just for the Waterfront Grill and Los Cabos. Curtis has dedicated our warehouse space to make sure they never run out of their important items. We have enjoyed working with Mr. Blacketer on this project and look forward to future projects. We appreciate the opportunity to show him the many services Curtis can provide.”

Knowing the difference can save you money.