When is Cinco de Mayo? Cinco de Mayo means 5th of May in Spanish. This day is normally confused with Mexican Independence Day (el Dieciseis de Septiembre) which is celebrated on 16th of September. Cinco de Mayo is the anniversary of a battle that took place between the Mexicans and the French in 1862. It is celebrated on May 5th every year.

Why is Cinco de Mayo celebrated? This day marks the victory of a small, poorly armed force of around 4,500 soldiers over the French invasion of a well-armed, professional army led by Napoleon III that had about 8,000 soldiers. This battle is popularly known as the legendary Battle of Puebla. The battle lasted for 4 hours and ended in the victory of the small Mexican army under Gen. Ignacio Zaragoza. So Cinco de Mayo is hugely celebrated with pomp , gaiety and fiestas in the traditional Mexican style.

What is the importance of Battle of Puebla? The battle of Puebla took place on May 5, 1862 . This battle marks a turning point in Mexican national pride. They won the battle over huge French troop. This victory made the Mexican people very happy, and helped create a feeling of national unity. Puebla is 100 miles east of Mexico City. The Mexican forces were made up of untrained commoners. The “Batalla de Puebla” became a symbol of Mexican unity and patriotism.

Do you know how and when Cinco de Mayo celebration started in the US? On 24th August 1821, Mexico officially declared its independence from Spain invasion. This holiday mainly started in the year 1967 when a group of California State University students decided to hold the first Cinco de Mayo commemoration in the United States. They did this because they felt there was no Chicano holiday and therefore thought of starting this tradition. They wanted something to recapture their history and decided that the Battle of Puebla was symbolic. This helped them to connect it to their struggle for the formation of a Chicano Studies program at the university.

How is Cinco de Mayo celebrated? Cinco de Mayo is celebrated with festivals and fiestas. Parades usually start moving about 11 o’clock. The parades consist of marchers dressed as French and Mexican generals with soldiers following, armed like the original freedom fighters with machetes and old-fashioned rifles. Paraders wearing skirts and flowery hats represent the women (soldaderos) who traveled with the army to cook and care for the men. Those portraying French soldiers carry knapsacks with wine bottles sticking out of them. At mid-afternoon the “battle” begins in the plaza. Rifles and cannon roar, there is much smoke and shouting, and at nightfall, the Mexican and French generals meet face-to-face for a sword battle. The Mexican general, of course, wins. The fiesta also includes speeches by government officials. And since it is a fiesta there are lots of games and lively dances , mariachi music, traditional foods, bullfights, and colorful Cinco de Mayo decorations. At night there are pinatas for the children and the celebration ends with beautiful displays of fireworks. People wear clothes of red and green, the colors of the Mexican flag.

Why Cinco de Mayo is celebrated in U.S? The reason of celebrating Cinco de Mayo on such a large scale in United States is firstly, because if had not been for the victory, France would have aided the South in the American Civil War and this would have an impact on the war. Secondly Chicanos celebrates this day in appreciation of its cultural and historical significance. And lastly General Ignacio Zaragosa was born in Texas when it was still part of Mexico and is considered to be a Chicano hero. However, today this holiday is more of a celebration of Mexican culture, food, music and beverage unique to Mexico.

Why is Cinco de Mayo so Important for Americans? In addition to its importance in Mexico, Cinco de Mayo is significant to all Americans because it marks the last time that any foreign power has acted the aggressor on North American soil.

Did you know “Festival de Fiesta Broadway” is worlds largest Cinco de Mayo event? Yes! the largest Cinco de Mayo event in the world is held in Los Angeles, California, where more than 600,000 people celebrate with music and food. The whole event is called Festival de Fiesta Broadway. Two other big festival are held far from Mexico, in Denver, Colorado, and St Paul’s, Minnesota, but they draw hundreds of thousands of participants.

Other Interesting Facts About Mexico and Cinco de Mayo:

–Did you know Mexico is the largest Spanish-speaking country in the world?
–Around 28.3 million of U.S. residents were of Mexican origin in 2006. These residents constituted 9 percent of the nation’s total population and 64 percent of the Hispanic population.
–Approximately 630,000 of Mexican-Americans are U.S. military veterans.
–The Maya in Central Mexico were the first people known to harvest and use the peanut.
–Pineapple and papayas grew wild in Mexico, and were introduced to the rest of the world by Spanish explorers
–Around the 1860s, three American travelers began exporting resin from the Zapote Blanco tree in Mexico after they noticed that it hardened when exposed to air. The men found a way to turn it into a waxy substance, added flavors and sweeteners, and sold it in small balls for a penny apiece — calling it Adam’s Chewing Gum from New York. Today, Americans chew seven times more gum than the rest of the world.
–Guadalajara, Mexico’s second largest city, is where the Mexican Hat Dance, sombreros and mariachi music are believed to have originated.
–The vanilla bean comes from an orchid plant discovered by Mexican Indians (they used it to add flavor to their cocoa and corn drinks.) The world’s largest crop of vanilla beans still comes from Mexico.

Toast Mexican culture and celebrate Cinco de Mayo in style!!

Source: PurpleTrail.com

Shop at Curtis Restaurant Supply for new can openers or replacement gears and blades.

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 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.

According to NSF® International, the average leaky faucet with a slow or minimal drip can waste from 1000 – 2000 gallons per year. A larger leak of just under 0.2 gallons per minute fills about 10 gallons every hour, adding up to 100,000 gallons in the span of a year. This can cost of hundreds of dollars in excess water usage for the year. And if the leak uses hot water, you are spending money to heat up the water first before it goes down the drain.

Prevention and Repair

Many leaks are simply due to worn or damaged washers, or a loose sink handle, which can be easily repaired with a washer and basic tools. It is also important to clean and maintain sinks and dishwashing stations to prevent backups and clogs, which may also contribute to leaks. The age of your equipment and appliances is a big factor. After years of use, some metals in dishwashers, ice makers and other machines can rust or break and cause leaks. Simply checking hose connections on water lines to ice machines or dishwashers to make sure they are tight is an easy thing to do to prevent leaks.

Call Curtis for Plumbing Parts

Curtis Restaurant Supply carries many T&S and Krowne plumbing parts in stock. Stop by our store or check with one of our knowledgeable sales professional for assistance. If you are unsure about your ability to fix the leak, be sure to call a plumber right away.

A small leak can waste thousands of gallons of water each year, costing hundreds of dollars in excessive water costs and could eventually lead to a larger, more expensive problem. By taking the time to fix leaky faucets, you will reduce your water consumption and ensure your profits aren’t going down the drain.

The following press release from food industry research firm, Technomic, includes interesting data supporting the upward movement of breakfast.

Subway's Breakfast B.M.T Melt

Chicago, December 12, 2011, PRNewswire – While breakfast sales have grown steadily for restaurants, retailers and suppliers over the past few years, consumer data shows that the market is not yet saturated and there are still plenty of opportunities within this category. Technomic estimates the breakfast segment accounts for 12 percent of the total restaurant industry, generating around $42 billion in annual sales. Breakfast patronage is up at foodservice locations, particularly fast-food restaurants, where 46 percent of consumers now occasionally purchase weekday breakfasts compared to just 33 percent in 2009.

“Breakfast is a very dynamic segment in which consumers are looking for healthier options and place a premium on convenience,” says Technomic EVP Darren Tristano. “Our busy lives and weekly routines drive the need for fast, convenient options in the morning. When consumers don’t have convenient options, they’re increasingly bringing breakfast from home to eat elsewhere.”

To help operators and others aligned with the foodservice industry more effectively identify opportunities for growth and competitive advantage, Technomic has developed the Breakfast Consumer Trend Report.

Interesting findings include:

–Consumers generally place greater importance on convenience and speed of service than price for breakfast occasions, indicating that consumers are willing to pay more for a morning meal that saves time and fits their daily routine. About 75 percent of consumers surveyed agree that a convenient location is important when purchasing a breakfast item from a restaurant or other foodservice location during with week.

–Coffee is playing an increasingly important role in consumers’ breakfast purchasing decision: 33 percent of consumers who drink coffee at breakfast indicate they are loyal to a coffee brand or restaurant that serves their preferred coffee, up from just 25 percent of consumers who said the same in 2009.

–Consumers say full-service restaurants excel at providing kids’ options, and signal opportunities for full-service restaurant operators to boost breakfast sales through portable breakfast options.

–Over the past two years, limited-service restaurants have added more than 230 new breakfast items, illustrating that breakfast remains a growth category for limited-service operators.

–Health is a top trend to watch. Beyond lowfat/nonfat ingredients, whole grains and multigrain items are a way to signal health. Oatmeal is booming and will continue to be prevalent on breakfast menus.

Technomic’s Breakfast Consumer Trend Reportexamines preferences, attitudes and purchasing behavior based on survey results from more than 1,500 consumers. The Menu, Marketing and Concept Trends section provides a comprehensive guide to the trends that continue to shape the breakfast category. Additionally, data from Technomic’s 2009 Breakfast Consumer Trend Report is discussed throughout the report to provide a benchmark for key trends. Appendices to this report include detailed concept and menu profiles for 20 emerging and innovative breakfast concepts and demographic profiles of consumers who visit 25 restaurants that offer breakfast.

To purchase or learn more about this report please visit Technomic.com.

Quick Brioche Mardi Gras King Cake

Prep Time: 1 hour
Start to Finish: 3 hours 30 mintues

3 1/2 cups all purpose flour
1 package (2 1/4 teaspoons) Rapid Rise yeast
1 cup milk (120º to 130º)
1/4 cup sugar
1 teaspoon salt
2 eggs
6 tablespoons unsalted butter, softened, cut into 12 pieces

Cinnamon Filling:
2/3 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
4 tablespoons unsalted butter, softened

Icing:
1 cup powdered (confectioners) sugar
1 tablespoon milk
1/2 teaspoon vanilla

Decoration:
dark green, purple, and yellow or gold sugars
miniature plastic baby

Mix 2 1/2 cups flour and yeast in mixing bowl, using the paddle attachment, on low for about 30 seconds.

Heat milk, sugar, and salt in a small saucepan over medium heat until sugar is dissolved and milk is between 120º to 130º.

With mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time. Continue mixing until a shaggy dough forms. Clean off paddle and switch to dough hook. Mix in the remaining 1 cup flour a little at a time, adding more or less flour as needed to make a soft dough. Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.

Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.

Turn the dough out onto a lightly floured surface and knead a few times by hand to be sure it’s smooth and elastic. Form the dough into a ball. Place dough into a greased bowl. Turn once so greased surface is on top. Cover bowl with plastic wrap and refrigerate for 1 hour.

While the dough is chilling, make cinnamon filling. Combine the brown sugar and ground cinnamon. Combine butter with cinnamon mixture and mix well.

Roll the chilled dough into a 10 x 20 inch rectangle. Spread the filling on half of the long side of the dough. Fold the dough in half covering the filling. Pat dough down firmly so the dough will stick together. Cut dough into three long strips. Press the tops of the strips together and braid the strips. Press the ends together at the bottom. Gently stretch the braid so that it measures 20 inches again. Shape it into a circle/oval and press the edges together. If desired, hide the miniature plastic baby in between the ends of the circle before sealing together in a ring. (You can also make a slit in the bottom of the cake and put the baby in after the cake is baked.)

Transfer the ring to a parchment lined or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour. While the dough is rising, preheat the oven to 350º. Bake the cake until it is golden brown, 20 – 35 minutes. Remove from oven and let cool 10 minutes on baking sheet and then place it on a cooling rack to cool completely before icing.

Icing: In a small bowl, mix powdered sugar, milk and vanilla until smooth (add additional milk if mixture is too thick or powdered sugar if too thin).

Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.

12 Servings

Tips:
– Use a pizza cutter to easily cut dough into strips.
– The cake can also be made without braiding. Just roll up the dough jelly roll style after spreading the filling.

Before

After

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.