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​Dissolvable Label Frequently Asked Questions

By Dot It February 24, 2021 No comments

Dissolvable labels are a helpful tool for any labeling need. But what are they, how do they work, and when should you use them?

Here are the most frequently asked questions and answers regarding dissolvable labels.

Abby's Legendary Pizza Custom SecureIt™ Tamper-Evident Label (Case Study)

By Dot It December 15, 2020 No comments

Dot It creates a custom SecureIt™ tamper-evident label for Abby's Legendary Pizza in an effort to give peace of mind to deliery and carry-out customers.

4 Ways to Improve Your Mobile Kitchen

By Dot It August 19, 2019 No comments

These days it seems like there’s a new food truck around every corner. A report found that the size of the food truck industry is estimated to reach $985 million in 2019. And with a significantly lower upfront investment compared to a brick and mortar restaurant, now is the best time to make the most of your mobile kitchen. Follow our tips to help improve your food trucks and stand out from the growing crowd.

How to Use Rotation Labels for Meal Prep

By Dot It April 10, 2019 No comments

Food rotation labels are an essential item of every commercial kitchen, but did you know that they can be useful in your own home? Meal prepping in your home is a great way to save money and plan ahead for the week. And rotation labels for food can keep your home refrigerator organized. They can also help let you know...

How to Load a DaySpenser® Label Dispenser

By Dot It March 14, 2019 No comments

Easily locating and dispensing food rotation labels is a crucial aspect of a restaurant’s food services operation. When not readily available, it creates frustration and even poses a health and safety hazard in commercial kitchens. Eliminate this hassle with a DaySpenser® label dispenser.

Dot It Announces New SecureIt Tamper-Resistant Labels for Food Delivery Packaging

By Rachel Morgan October 9, 2018 No comments

Dot It Restaurant Fulfillment announces the launch of SecureIt™ tamper-resistant labels to its product offerings. These specialty food packaging labels have a strong adhesive backing that adhere to most to-go boxes and bags and is designed with security slits that will separate into pieces if tampered with.

4 Ways to Improve Food Safety Without Breaking a Sweat

By Dot It August 8, 2018 No comments

You have enough on your plate (literally and figuratively) without having to worry about health code violations and customers getting sick. Here are our easiest ways to improve food safety.

5 Easy Ways to Improve Food Safety in 2018

By Dot It December 30, 2017 No comments

Food safety is paramount. The Center for Disease Control (CDC) estimates that more than 48 million people get sick from foodborne diseases each year in the United States. Those are serious statistics that warrant serious thought and consideration, especially when you are in the food service industry. One customer getting ill from eating at your restaurant can be disastrous to your reputation.

The Restaurant-Safe Way to Remove Sticky Labels & Sticker Residue

By Dot It April 12, 2017 No comments

All kitchen waitstaff can empathize with having to scrape sticky residue off of food prep and storage containers - hours spent painstakingly soaking, rubbing, and scraping sticker residue off of pots and pans. It’s a job no one wants to do.

Food Cost - A Few Tips to Get It Under Control

By Dot It August 1, 2015 No comments

What is food cost?

Food cost is the percentage of total restaurant sales spent on food product.  It's easy to figure out:  net food purchases divided by net food sales to reveal a percentage of cost.  Average rule of thumb is to keep it around 30% or less.  There's several things you can do to improve this number.

Track your costs and inventory.

Look at your food costs every day and track them.  Any number of things can effect change in your costs and you need to stay on top of it to see what could be the culprit.  You could be selling too much of something and not enough of another.  If you have a strong month for a dish or special and change your inventory to compensate, you must monitor those sales to know how and when to adjust your orders.

Portion size is king.

Training your staff to weigh proteins and use portion bags can be crucial to your food costs.  If you teach them in the beginning to know a portion of salmon should be 4 ounces and no more, it will keep your costs and menu prices down.  This also helps with consistency in ordering and inventory.  Plus, if an employee is well trained from the beginning, they will pass these good habits along to other staff and will eventually be able to eyeball portions and know what is too much or too little.

No more waste.

Decreasing waste and getting creative with unused portions of protein and veg will help immensely.  Pork scraps can be boiled into side dishes to add flavor.  Vegetable greens can be braised and added as filler or offered as a side.  Also, back of house should not be afraid to 86 items from the menu if all of the necessary ingredients are used.  I've visited many lunch spots that serve dishes until they run out.  If your menu items are tasty enough, your customers will remember to show up early next time!

Food rotation.  Food rotation.  Food rotation.

I can't stress this enough.  Keeping a good rotation system in your kitchen and labeling things properly will keep you from having to throw things out unnecessarily.  Dot It offers 5 different label material types for every application in your freezer or kitchen.

Coordinate with FOH.

Advise your chefs and kitchen staff to be more interactive with servers.  Food costs will inevitably spike from time to time and telling your wait staff which low cost items to push will really help your bottom line.