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February 09, 2021

How to Extend the Lifespan of Your Commercial Kitchen Equipment


Starting a food business means juggling several tasks at the same time. From hiring your kitchen and wait staff and maintaining inventory, to planning the menu and finding a food distributor to team up with, you’ll have your hands quite full. But being too busy should never be an excuse to overlook the condition of your tools and equipment. Without them, business operations won’t be possible. Even if you’re running an online food shop, they will still be necessary to ensure that your business thrives. Want to improve the life of your commercial kitchen equipment? Here, we offer tips on how you can do just that. Refrigerator Fridges and freezers are used to store food for future use. They keep ingredients and other products fresh until those are needed, offering convenience and cost efficiency for restaurants. When keeping your refrigerator in good shape, the first thing you need to do is read the manual as it contains information on cleaning and maintenance methods recommended by the manufacturer. You can also ask a certified professional for more technical information. Of course, there are some things you can do yourself, including: 1. Checking the gaskets Make sure there are no cracks in the gaskets that could cause cold air to leak out. You should also take this opportunity to keep these clean, as grease and dirt buildup can wear them down faster. 2. Cleaning the coils The evaporator and condenser coils are crucial for refrigerated units’ optimal function. Be sure to brush these regularly and shop vacuum them every three months. 3. Inspecting the air filters Inspect the air filters of your refrigerators, coolers, and ice machines. Get rid of any grease or dust buildup to ensure that the air is ventilating properly. You can use your shop vacuum here as well, together with a degreasing solution. Just make sure that you follow the instructions on how to do this as stated in the owner’s manual. 4. Maintaining debris-free drain pans and tubes Keep drain pans and tubes in the refrigerator, freezer, and walk-in coolers debris-free. Also, be on the lookout for sludge and slime as these could cause problems like clogging. If there’s a blocked tube, have it replaced immediately. Range Top and Griddle Want to turn chilled meat into mouth watering steak? Your range top and griddle can help with that. To make sure this kitchen equipment fulfills its intended function without fail, here are some maintenance tasks you need to perform: 1. Keep surfaces clean Whether you have burners, grates, or flattops, you must scrub or wipe down every surface every day. It will also require a more thorough cleaning at least once a month or when the ingredients of any dish you’re cooking leave a mess. To get rid of grease buildup, you can soak the grates in warm soapy water. This should break up thick substances that have accumulated. Remember to clean out the drip trays and anything underneath the grates or burners frequently as well. 2. Watch out for grease buildup Lumps of grease restrict airflow and can be a fire hazard if not cleaned immediately. The stale grease flavor may even transfer to what’s being cooked and end up ruining the dish entirely. To prevent this, read about the proper way to clean the filters in the owner’s manual. Replace these in case of damage or excessive grease buildup. Fryers Fryers deliver extra crispy food when working at their peak. Make sure you conduct the following maintenance tasks to prevent them from breaking down. 1. Check for gas leaks As a general safety precaution, fryers should be checked every day for gas leaks. Combustion fans need to be cleaned and inspected periodically; around every three to six weeks or so. You can test leaks in the gas supply hoses by applying soapy water. If bubbles appear along the surfaces, you have a leak to deal with. The smell of gas anywhere in the kitchen is also a dead giveaway, so be sure to check all your equipment immediately. 2. Boil it out Aside from grease, debris and carbon deposits can also accumulate in the heating component of the fryer. When this happens, you can boil it out to dislodge them. Do this as frequently as possible, as pushing it to a later date can make degreasing more difficult. Hoods, Vents and Ducts Whether you’re firing up the fryer or cooking steamy pots of delicious stews, the hoods, vents, and ducts help ensure sufficient ventilation in the kitchen. They also regulate temperature and improve air quality. Keeping these types of equipment working well is tantamount to ensuring your staff and customers’ well-being, so be sure to implement the following cleaning and maintenance recommendations: Get rid of grease Contact a qualified professional to clean the equipment at least biannually. This will ensure that grease buildup from the vapor doesn’t clog airflow. In between service dates, your restaurant staff should at least clean the visible components. The Takeaway Regular cleaning, periodic calibration and the strict implementation of manufacturer-recommended maintenance tasks are essential in keeping kitchen equipment working optimally and extending their life span. Follow us or get in touch to stay on top of trends in the foodservice industry. We aim to deliver excellence and aid you in your journey to success.
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January 31, 2021 | 10:00 AM

Current and New Foodservice Partners, Maximize Your Reach, Expand Your Customer Base Right Here!


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December 20, 2020 | 10:00 AM

Everything You Need to Know About myBidfood


  THE FIRST FOODSERVICE E-DISTRIBUTION PLATFORM TO EMPOWER YOU --------------------------------------- REGISTER NOW
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December 17, 2020

6 Healthy and Tasty Snacks Your Office Pantry Needs


Did you know that the kind of food your employees eat affects how well they perform in the office? Like a car engine, our bodies need the right fuel to run smoothly. And this isn’t just some random opinion we got online. It’s a well-supported fact backed by experts at Harvard Business Review. Based on a report by HBR, food has a direct impact on cognitive performance. This means that, while most people don’t remember what they ate for lunch on a “productive” workday, missing this meal can derail what could have been their best performance. In another study, employees with unhealthy diets were also 66 percent more likely to experience productivity loss than those who ate fruits, vegetables, grains, and other healthy foods. This means that your choice of food to keep in the office pantry has a significant effect on your employees’ productivity. Consider these six healthy and tasty snacks recommended by Bidfood (top food suppliers in Dubai) that your office pantry should always have: 1. Greek Yogurt Considered as a “superfood,” Greek yogurt is an excellent office snack packed with energy-boosting protein. Best consumed plain and unsweetened, this dairy food also contains probiotics that help reduce stomach issues and boosts immunity. It is a rich source of Vitamin B12 that is crucial for DNA synthesis, red blood cell production, and brain functions. Aside from these, yogurt also contains the amino acid tyrosine. This produces noradrenaline and dopamine, the neurotransmitters responsible for boosting a person’s mood and behavior. So, if workplace productivity is what you want, yogurt is the perfect workplace snack that should never run out in your office pantry. 2. Trail Mix If you’re looking for non-perishable food items for on-the-go snacking, you should stock up on trail mix in the office. Typically made up of dried fruit and nuts, trail mixes contain lots of nutrients and fat that help you and your employees get a balanced source of three macronutrients – protein, healthy fat, and carbs – in a single snack. This is because every type of nut and dried fruit contains various levels of nutrients. The best part is that trail mixes also help keep you full in between meals. Even a portion the size of a golf ball is enough to provide employees with energy to get going throughout the day without sacrificing their health. 3. Avocado and Brown Rice Cakes Are there such things as healthy carbs and good fat? Believe it or not, there is. Avocado and brown rice cakes are excellent additions to your workplace’s kitchen shelf. A single brown rice cake weighing about 19 grams provides 4 percent of the Daily Value of fiber you need. It also contains 14 grams of carbohydrates with just 60 calories. Meanwhile, avocado is a rich source of healthy fat. It also contains lots of fiber, making it a wonderful addition to your employees’ diet. Slice or mash this delicious fruit and spread it on the rice cake for a delicious, filling, and healthy nibble. Just remember to go for rice cakes made with just rice and salt – no unnecessary ingredients – to get the most from the snack. 4. Jerky Do your employees need a protein power-up to get through their hustles for the day? Jerky is an excellent alternative to foods containing chilled or fresh meat and is perfect for quick snacking while offering the same health benefits your staff needs. This shelf-stable snack is rich in protein and can satisfy your employees’ hunger longer. In fact, a single ounce (or 28 grams) of beef jerky already has 8 grams of protein and just 70 calories. It is also packed with iron that helps keep your energy levels up and your blood healthy. Pro Tip: Buy uncured jerky that is low in sodium and prepared with minimal ingredients. Also, provide more choices for employees who don’t eat red meat, such as salmon, chicken, and turkey jerky. 5. Roasted Seaweed Are your employees fond of chips and crackers? Consider offering them a healthier alternative in the form of roasted seaweed. Besides being crunchy and savory, this snack is loaded with vitamins (particularly A, B complex, C, E, and K) and minerals. It also serves as a low-calorie option and contains lots of fiber. 6. Granola Bars Like trail mix, granola bars make an excellent on-the-go snack. Aside from being easy to eat (simply unwrap and take a bite), they also contain plenty of nutrients that can help your employees get through a hectic workday. Depending on what it is made from, a granola bar can be an excellent fiber and protein source. It is generally made of honey, dried fruits, nuts, and rolled oats – all of which provide a much-needed energy boost. However, you might want to let your employees make their own granola bars as many store-bought varieties contain added sugars and unhealthy oils that can increase your risk of inflammation and other diseases. These may also cause sluggishness or a “crash” after a sugar rush. Fortunately, this healthy snack is easy to prepare, especially if your office has the right tools and food preparation equipment. Here is a three-step granola bar preparation process you can share with them: Mix sunflower seeds, rolled oats, dried cranberries, and cashews (or any other nuts you prefer) with honey and melted coconut oil. Spread this evenly on a lined baking sheet. Put it in the oven to bake at low heat for approximately 40 minutes. Choose Healthy Office Snacks Rather than forbidding office snacking, business owners and managers should encourage it. By stocking up your pantry with healthy snacks distributed by Bidfood, you boost your employees’ health and ensure their productivity as well. Contact us for your food and beverage needs.
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November 26, 2020

8 Ways Restaurants Can Reduce Food Waste


Did you know that about one-third of all food products produced around the world are wasted annually? That’s about 1.3 billion tons of food lost or discarded due to various reasons, per the United Nations. As a food distributor, we consider these numbers quite alarming. Although most of the food losses happen during harvesting and food production, saving even a quarter of the food being thrown away could already feed roughly 870 million people who go hungry every day. When you’re in the food business, one of your goals should be to feed the hungry – or at least avoid wasting food that could’ve gone to them. If you’re willing to start making this change happen today, begin with these eight ways to reduce food wasted in your restaurant: 1. Come up with a way to predict food orders. One of the reasons why plenty of food goes to waste in restaurants is because they prepared more than they can sell. To avoid this, you must develop a system that could help you accurately predict food orders for a given time. This can be done manually or with a predictive ordering technology. The more accurate the data gathered, the better you can understand food patterns and control the amount of food produced from your kitchen. 2. Don’t overstock. When you restock your ingredients, you must never overdo it. Some restaurant owners and managers think that having extra would mean they can accommodate more diners. Others are tempted to order in bulk because of a discounted price their supplier has offered them. But what would happen if you buy all those supplies, but some weren’t used before their expiration date? They will then become part of the statistics on food waste, and you end up with less revenue than you would’ve hoped for. With that in mind, be sure to talk to your food suppliers and only buy ingredients that you’re sure your business can use. While you may think you’ll save more money by buying more, there’s no guarantee that you can use up all those supplies, especially if it is more than what is necessary for your predicted food orders. 3. Track your restaurant’s food waste. Food usage and waste tracking offers restaurants a chance to scale back in buying supplies and prepare dishes while ensuring that they could keep up with consumer demand. With a food waste inventory, you can also identify which items usually end up in the trash bin and implement the necessary changes to reduce them. After using techniques like substitution, smaller portions, or menu changes, monitor how much food you’re saving and proactively update your menu as the need arises. 4. Practice correct storage techniques. Some ingredients get spoiled with improper storage, so make sure you correct your practices to prevent this immediately. Keep your freezers and fridges within the correct temperature ranges. Arrange food according to their risk level, with low-risk foods stored higher than high-risk foods. You must also keep food storage areas tidy and clean. Besides preventing spoilage, following proper storage techniques will also preserve the quality of your ingredients and prevent bacterial growth. 5. Follow the FIFO rule in stock usage. Stock rotation is crucial in ensuring that no older food stocks are left unused. To use up all your ingredients before they expire, follow the First In, First Out rule, also known as “FIFO.” Besides storage, this practice should also be implemented for food items displayed for sale. The newer stock should be placed behind older stock to ensure that the latter would be used up first before it goes beyond its “best before” date. 6. Label the food correctly. Make sure that you put labels on items you put on the fridge or freezer indicating their expiration dates. This can come in the form of “Best by,” “Use by,” or “Sell by” labels. Foods that are decanted into containers should also be labeled with product descriptions and specific allergens they may contain. By keeping your storage area organized, you can keep track of your available supplies to avoid overstocking. It also helps you know what needs to be used immediately so you can avoid throwing away ingredients in unlabeled containers. 7. Inspect deliveries before accepting them. This is another good practice in food supply management every restaurant should be observing. When you inspect deliveries, you get to determine whether the items are the exact amount you ordered – no more, no less. This will also help you see whether anything is visibly damaged or spoiled. Also, check if they are delivered while kept in the correct storage temperature. As you know, incorrect storage temperature fosters spoilage and, ultimately, leads to food waste. 8. Control your food portions. Be careful about serving jumbo-sized dishes. While it may seem like good practice to offer more than what your customer wanted, it actually leads to tons of wasted food. According to a 2012 study, one-fourth of diners tend to leave food on their plates after they finish their meals. French fries and chips are often among these leftovers because these are extras that most consumers didn’t ask for. Do Your Part As members of the food industry, restaurants should be doing everything in their power to reduce food waste that could feed millions of people instead. Be sure to do your part by incorporating these food waste reduction practices in your daily operations. Here at Bidfood, we can help restaurants manage food supplies better. Let’s get in touch to figure out an arrangement that works for your business.
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November 25, 2020 | 10:00 AM

Bidfood UAE Launches myBidfood, the First Foodservice E-Distribution Paltform


We are delighted to announce the launch of myBidfood, the first #foodservice e-distribution platform here in the UAE!   Quick, simple, and made just for you. Order anytime, anywhere!   With #myBidfood, our customers can now browse & order our wide range of #foodandbeverage products with more detail & convenience, view live pricing & stock availability, manage their accounts and history, enjoy special prices & exclusive promos, benefit from faster & more reliable customer service - and so much more!   Our partnering brands can also join in on the fun. Via #myBidfood, they will be able to reach new heights, as well as connect with, & inspire customers via a set of tools & functionalities that help bring both worlds together, stronger than ever before.   Register on our website www.mybidfoodme.com, or contact us at mybidfood@bidfoodme.com or sales.uae@bidfoodme.com for more details.   Digital disruption paves the way for evolution and growth, and we invite our valued stakeholders to join us in upping the game of the foodservice industry.   Read Press Release  
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