Commercial Kitchen Walkthrough with Rapids Wholesale

Kirkwood kitchen equipped by Rapids Wholesale

Ever have this happen?  It’s the middle of the afternoon, and the second largest party you've ever booked is due to arrive in just a few hours.  You’ve been up all night prepping and organizing.  You’ve gone over every little detail, down to the stupidest little thing, dozens of times in your head.  Tonight’s performance has played over and over in your mind -- at the expense of sleep.  But it’s your kitchen, your name on the menu, and you live for this. 

Sweat on the brow and a tickle in the stomach is par for the course on a day like today.  And then, a sudden calm comes over you.  Confidence builds as you realize you are ready now!  You got this, it’s a lock!  You’ve given the line staff the pep talk.  Morale and energy is high!  All the training and preparation has brought you to this exact moment.  Your well oiled machine is on autopilot!  It’s go time, and then . . . “hey boss! range won’t light?!?”

Reliability and Consistency.  Think about those two words, and how, in this moment, they will determine your overall Quality.  As you scramble to become operational, you are cutting into the precious little time you need to make tonight Perfection.

When you get a spare second, before the next big thing, look at your kitchen.  Take a good long look at YOUR kitchen.  Do it when you are all alone.  Look at the fryers, the range, the ovens.  Look at the slicers, the processors and mixers.  Look at the sinks and the warmers and even the darn hoods.  Is everything working right?  Is everything ready?  I offer you this: your staff will say everything is A-OK to avoid the degreaser bottle.  The tape (don’t deny it) may hold another week if it has to.  Just remember whose name is printed in the menu.  Is it worth it?

You need to make sure your kitchen is geared up properly for the rush, and we can help.  Equipping you and keeping you running is what WE do.  We’ve been doing it since 1936, and we do it well!  We have everything you need and an experienced support staff on stand-by.  Stories like this one are told daily around here.  Many of us have found ourselves standing, alone in our own kitchen, preparing.

Check out this video from our YouTube page that shows you what we carry for your kitchen and how to order it.  And as you watch it, think about your kitchen.  Think about your current model and condition of the gear you see on the screen.  Then ask yourself, "is it ready for the rush?"

We’ve heard just about every kitchen horror story there is here.  Don't get yourself stuck in a pinch. These things are often preventable with a little foresight.  For bigger operations with multiple locations, we can even offer you a “one call” resolution to any potential kitchen catastrophes or facility failures with our in-house affiliates Chain Restaurant Solutions.  These folks are lifesavers.  Here are just a few of the companies that agree and take advantage of our expertise!

Do you have any kitchen catastrophes or front-house fumbles to share?  We'd love to here them!  Leave them in the comments below!

Cheers,

Paul

Thoughts on St. Patrick’s Day Liquor, Big Gingers and Irish Car Bombs!

Big Ginger in Collins Glass

Ok folks, we’re getting a bit closer to St. Patrick’s day and now it’s crunch time on ordering your bar supplies.  In the last story we went over proper Irish beer to stock.  If you missed it, go back HERE!  If you caught it . . . let’s move on to spirits, and the supplies you need to quench the forthcoming thirst!

There are few things Irish folk enjoy more than a cold pint.  Many would agree there is but one alternative or compliment to the beloved beverage . . . Whiskey!  As with beer sales, your whiskey sales will likely see a HUGE increase this St. Patrick’s day, especially those distilleries that call Ireland home.  

Leading the pack of Irish distilleries by distributing an amazing 32 million bottles a year throughout the world is the widely recognized Jameson brand, according to the wikipedia.  In the same article, we learn that John Jameson (actually a Scottish dude) established his distillery in Dublin way back in 1780.  Nowadays, Pernod Richard (a French company), owns the brand.   It's distilled in Cork, but vatting still takes place in Dublin and they pump out more than a million gallons a year.

Now get this!  There is a pub in Minneapolis called The Local that holds the world’s record for the largest amount of Jameson served averaging well over 20 bottles a day!  Wow.  Just . . . wow!  Apparently, their signature drink, the Big Ginger, was responsible for much of this unbelievable Jameson consumption.  

A Big Ginger is super easy to make.  Grab a Collins glass like the ones found here.  Fill it with cube or half dice ice.  Add two shots of an Irish whiskey.   Fill the rest of the glass with ginger ale, and garnish with lemon and lime wedges from your condiment dispenser.  

Condiment Dispenser from Rapids Wholesale

The Big Ginger is a hugely popular drink in the twin cities, not surprisingly due to the influence of one incredible Irish born personality, Kieran Folliard.  He is the founder of The Local, The Liffey, Cooper, and Kieran’s Irish Pubs scattered throughout the metropolis.  Not only have these pubs garnished their own individual success, but they became the testing grounds for his next endeavor . . . 2Gingers Irish Whiskey.  Folliard committed to creating his very own Irish Whiskey.

In their own words, 2Gingers claims, “The award-winning spirit is smooth, malty, and slightly sweet to start, with a tingle of honey and citrus. The woody essence of this four-year-aged blend suggests caramel and vanilla to the finish.”  And I have to admit, I agree with their description.  It is a really a solid Whiskey!

2Gingers was just acquired by Beam Inc. last December, but will continue to be distilled and bottled at Kilbeggan on the River Brosna in Westmeath County, Ireland.  Kilbeggan along with New Midleton, Old Bushmills and Cooley round out the four major distilleries in Ireland.

Now, for the super cool part!  Rumor has it 2Gingers is currently outselling Jameson in the Twin Cities area and can be found in most of the upper midwest spreading like wildfire.  I was able to pick up a bottle at my favorite spirits provider (and Rapids customer) Benz Beverage Depot.   Word on the street is Mr. Folliard himself is on tour promoting his Irish success with his motto “Bring your own luck!”  And he is coming to visit my home town for St. Patrick’s Day!  

You can join Kieran, and likely me, for a Big Ginger at Cedar Rapids’ very own Mahoney’s Irish Pub St. Patrick’s Day Street Party, Saturday March 16 through the 17th.  Mahoney’s, in the Irish district, has been one of our favorite local Irish pubs and a valued customer for years!

Image courtesy of Mahoney's Pub

If you’re not in the area, or working the holiday, be sure to support the little and independent guys in your area when making your holiday plans.  There is nothing as charming and as real as the passion these guys have for their craft!

Now onto the dirty stuff, the Irish Car Bomb.  It’s a love/hate thing.  To some the name is offensive, which isn’t surprising.  But people buy it, especially on St Patrick’s day.  You need to be prepared for it and be careful, this one is tricky.

The problem isn’t the ingredients, it’s the technique.  All you need is Guinness, Bailey’s Irish Creme and an Irish Whiskey.  Unlike a lot of other bomb shots --cherry bombs, Jager bombs and saki bombs, for example-- you can’t easily get away with using a Bar Maid Bomb Cup.  The foam from the Guinness would be problematic.

So, first grab a regular pint glass or frosty mug and fill it 2/3 full of Guinness.  While the head is settling, fill a 1oz shot glass half full of Bailey’s Irish Creme.  On top of the Bailey’s, in the same shot glass, layer an Irish Whiskey.  The customer should then suspend the shot glass over the pint glass and drop IMMEDIATELY BEFORE chugging it in it’s entirety.  If dropped prematurely, or not consumed instantly, it will start to curdle.  This will stimulate a gag reflex in many, and soon you’ll be calling for the mop bucket.  Avoid this catastrophe, and be prepared!

Happy St. Paddy's!

Slainte,

Paul

Thoughts on St. Patrick's Day Beers and How to Make Green Keg Beer

Rapids Wholesale

St. Patrick’s Day is just around the corner, and the Irish in me is thirsty in anticipation.  The pubs, the pals, the beers and belly laughs will soon be here.  And here at Rapids Wholesale, we want to make sure your bar is ready for the rush.  There are a few “must have” items that you gotta have in stock to appease the masses of green clad Irish and “one-day honorary Irish” that make it through your door.  Like me, they’re going to be thirsty!

Thirsty for BEER, and lots of it.  So get with your distributors to make sure you’ll have an ample supply.  Just to put things in perspective, Guinness reported selling 3.5 billion pints on St Patty’s day in 2011.  A normal day for them is around 600,000 pints.  So stock up heavy on beer and make sure you’re smart about your selection.

Guinness may be my personal favorite “readily available” Irish beer of all time, but they certainly are not the only player on St. Patrick’s Day.  As the craft beer movement continues to flourish, our tastes are maturing, and you may find yourself in front of a more “selective” crowd.

Since we already mentioned Guinness, let's continue with the stouts.  Other well known Irish stouts you may want to stock include Murphy’s, Beamish, and Mackeson’s.  And there are a ton of craft stouts that are worthwhile, too.  Although they may not immediately conjure images of the Eire, a couple of my personal favorite stouts would be Left Hand’s Nitro Milk Stout, anything from Founder’s, Bell’s Black Note, Old Rasputin Imperial, and luckily local to me, Millstream’s Back Road Oatmeal Stout.

Be sure to serve your stouts in the proper glass.  I prefer an English pub glass, but if you put it in an American Shaker pint, I’m not gonna turn it down! Ha!  And remember, if you’re getting a keg of Guinness for your home bar, they take different plumbing as well.  You need to get the right keg coupler and faucet.

For Irish Lager’s I would serve Harp.  As for Irish Ales and Red Ales, again there are a ton to choose from. Safe bets would include Smithwick’s, Samuel Adams Irish Red, Boulevard Irish Ale, Kilkenny Irish Creme Ale, and George Killian’s.  Sure there may be better tasting and better reviewed brews out there, but these should be safe to move timely and have more of a universal appeal.  To get an idea for what’s hot and what’s not in the beer world, I would strongly advise folks to check out beeradvocate.com. They’ve never let me down!

And then, of course . . . there is the green beer, ugh!  I know, I know, most of you are cringing at the thought of it, but we have to face reality.  Lots of folks like to drink green beer on St. Patrick’s day.  I’m not sure why, and I don’t know where this silly tradition came from, but here we are.  And if we ignore it, we may lose out on some extra St. Patrick’s Day green (in the till that is).

So suck it up and order a keg or 5 of a green dyed domestic light pilsner from your distributor.  A marketing trick and general maintenance tip would be to use a separate portable beer dispenser or kegerator for your green beer.  That way your staff will obviously know which beer is dyed.  Your regular customers, and those with perhaps a more refined palete, will see that their selection and service isn’t being compromised by a passing fad.  To them you won’t lose face, and you won’t miss out on any beer sales.  And as a bonus, you don’t have to worry about cleaning your long draw lines the next day.  Try plastering your portable dispenser with advertising.  Set up a separate beer line and till away from your main bar to ensure nobody is left waiting with an empty pint.  Then compare your numbers to last year!

portable beer dispenser or kegerator

Don’t panic if you forgot to order “green kegs” from your distributor.  It really isn’t that hard to make beer green.  It’s pretty obvious that a drop of green dye in a pint glass will turn a lighter colored brew green.  But in a busy bar or club, that is simply not an option, right?  Logic tells us if we can get the food coloring “inside” the keg we can pour it green per normal.  So how do you do that?  I’ve heard of some people putting the dye on the keg ball as they tap it.  Should work, but how many of you trust your staff to pull that off without green spray completely covering your walk-in cooler in the process?  I can just see it plastering all your bottles and backstock with sticky green goo.  It’s like ectoplasm from the Ghost Busters movie in my head!

Here’s a trick that should work to inject the food coloring into your keg.

Somewhere in a drawer in the backroom you have a picnic pump.  If you don’t have one, you can get one here.  Grab that thing and PUMP the the dye into the keg without making a mess.  Check out this video to see how I think you should be able to pull this off.

WARNING: DO THIS AT YOUR OWN RISK!!  Personally, I’ve never tried it, and am unsure of the actual results.  I drink Guinness.

more videos at youtube.com/RapidsJR

It should work because the dye along with the air will be injected into the keg.  It shouldn’t be messy because the system is essentially sealed and the check valve in the picnic pump will keep it inside.  The amount of dye to use will be dependent on a handful of things.  Is your keg full?  How dark is the beer?  Obviously light pilsners work best for this.  You don’t have to leave the picnic pump attached once you’ve pumped the dye into the keg.  I would let it sit for awhile to properly mix in.  Hook it up to your keg dispenser and serve!

So there ya go, once again Rapids Wholesale saves the day!  Check back soon for tips on what Irish Whiskey and drinks to stock up on and tips on how to prevent a glass explosion with your next Irish Carbomb.

Slainte,

Paul