Monthly Archives: June 2015

How Can I Increase Profits for My Deli or Meat Market?

How Can I Increase Profits for My Deli or Meat Market?Differentiate and Upgrade your Grocery Store or Supermarket

Receive Thousands of Dollars in New Profit and New Customers

 “What Piece of Equipment Can Do All That?”

  • Cookshack has the perfect commercial smoker model to fit your space and capacity needs.
    • Electric or Pellet-Fired Models
    • Fixed Shelf or Rotisserie
    • For consistency, capacity, return on investment, ease of operation, and maintenance Cookshack smokers are unequaled.
    • Internationally used by thousands of restaurants, caterers, delis, and supermarkets
  • Cookshack smokers will add $50,000 profit per store, every year, and increase profit margins.
SM160, SM260, SM360

SmartSmoker® Electric Smoker Line

How is this possible?

  • By utilizing Supermarket traffic to offer barbecue, ribs, and smoked meats in the hottest category in foodservice Run daily and store event specials.
  • Consistently produce and offer restaurant quality levitra highest dose food that attracts new and current customers and keeps them coming back for more.
  • Reduce meat and seafood departments shrink by over 50% and add a variety of product for maximum consumer. A balanced meat inventory will increase

    sales.

  • Add or expand a take home a hot meal program and heat-and-serve meats in your cold case. Cold case meats are eligible for purchase https://www.acheterviagrafr24.com/vente-viagra/ with Food Stamps.
  • Smoking ahead for significant events expands smoker capacity. Use for planned store weekend events, catering, tailgating, holidays, and more.
FEC240 loaded with Ribs

FEC240 Loaded with Ribs using the RibRacks

Will this program work in my store?

  • You bet! Our extraordinary expertise will educate and motivate your staff. The quick start training program builds momentum that will achieve optimum potential in the shortest time possible.
  • Placing your order is just the beginning. Contact us at 1.800.423.0698 to start reaching your goals today!

When is the right time to start?

Start adding profit today! Smoked meat is a year round product.

What is the cost of operating a commercial smoker?

Knowing the cost of operating a commercial smoker is important for your business.  It is one of many factors that need to be considered in determining profit margins.  Cookshack smokers and charbroilers are efficient especially when you consider the amount of meat and vegetables that you can smoke during one cook cycle.  There design will not dry or shrink meat and will give you higher yields.

Below are two charts to consider in determing your energy costs using Cookshack commercial equipment.  These are based on average kwh figures and will vary depending on your geographic region.  The wood and pellet costs are based on Cookshack Wood Chunks and Pellets including average shipping costs. The first chart is based on using the equipment at the highest temperature settings available for that unit. This would be the maximum estimated cost

you would see using this equipment. The second chart is based on using the equipment at a lower or average rate of temperature for that unit. This would be most likely where the units would operate most of the time.

For the electric smokers, you use electricity to power the controller and unit while the wood is used for flavoring.  In the pellet-fired smokers and charbroiler, electricity is only needed to run the controller, fans, and augers.  The wood pellets provide

the heat and flavor.  Consequently, in the electric units the majority of the cost is from https://www.viagrasansordonnancefr.com/viagra-achat/ electricity and in the pellet-fired units the majority of the cost is from the pellets.

Cost of Operating Cookshack

Commercial Units

*using highest temperature settings
Electric Units Electricity Wood Total Per Hour Total for 12 Hours
SM160 0.08 0.25 0.08 1.21
SM260 0.16 0.50 0.16 2.42
SM360 0.32 0.75 0.32 4.59
Pellet Fired Units Electricity Pellets Total per Hour Total for 12 Hours
FEC100 0.05 0.50 0.55 6.60
FEC120 0.09 0.75 0.84 10.08
FEC240 0.09 1.00 1.09 13.08
FEC300 0.10 1.00 1.10 13.20
FEC500 0.10 1.50 1.60 19.20
FEC750 0.15 2.00 2.15 25.80
Charbroilers Electricity Pellets Total per Hour Total for 12 Hours
CB024 0.05 2.40 2.45 29.40
CB036 0.07 3.60 3.67 44.04
CB048 0.09 4.80 4.89 58.68
Cost of Operating Cookshack Commercial Units
*using average temperature settings
Electric Units Electricity Wood Total Per Hour Total for 12 Hours
SM160 0.06 0.25 0.06 0.97
SM260 0.12 0.50 0.12 1.94
SM360 0.24 0.75 0.24 3.63
Pellet Fired Units Electricity Pellets Total per Hour Total for 12 Hours
FEC100 0.04 0.30 0.34 4.05
FEC120 0.07 0.45 0.52 6.21
FEC240 0.07 0.60 0.67 8.01
FEC300 0.08 0.60 0.68 8.10
FEC500 0.08 0.90 0.98 11.70
FEC750 0.11 1.20 1.31 15.75
Charbroilers Electricity Pellets Total per Hour Total for 12 Hours
CB024 0.04 1.44 1.48 17.73
CB036 0.05 2.16 2.21 26.55
CB048 0.07 2.88 2.95 35.37

Other ways Cookshack commercial smokers are energy efficient include:

  • Tough double-walled prix cialis yvelines stainless steel interior and exterior construction
  • 850°F Spin-Glas® insulation
  • Quick heat recovery

See the difference a Cookshack commercial smoker or charbroiler can make to your operation. No gas required!

No Gas

You will never cialis generique need gas lines or tanks when you use Cookshack Smokers or Charbroilers!