- Increasing Profits
Wondering How the Pacojet Can Help Increase your Restaurant’s Profit?
We’ve done the math for you!
In addition, please take into consideration the gains from having a product that’s always fresh and the creative control the Pacojet offers to your chefs; those are factors that don’t always translate into numbers.
Everyone always asks: how can the Pacojet make my restaurant money? So let’s crunch some numbers.
- A beaker of fresh-made ice cream costs approximately $4.50 to produce
- One beaker makes 35 ounces of finished product or ten 3.5-ounce servings
- Charging $4.00 per serving a beaker will bring in $40.00 in sales and $35.50 in profit
Expanding on the basics:
- Instead of offering just a serving of ice cream, offer a 2-ounce scoop on top of warm cake or pie for an additional $2.00.
The bottom line:
- A restaurant that does 800 covers a week can easily sell 200 servings of ice cream a week. That’s a profit of $710. The Pacojet pays for itself in less than 6 weeks.
- A restaurant that does 300 covers a week could sell up to 60 servings a week, profiting $213. The Pacojet would pay for itself in less than 5 months
- There is never any waste because you are spinning the ice cream to order or just before service
- You’ll never have to worry about ice creams or sorbets getting icy or grainy
- With the Pacojet you can take advantage of all the seasonal flavors
- Use leftover scraps of fruit to make sorbets
- The pacojet allows you to make large or small quantities of your ice cream base; therefore you can keep your flavors new and fresh
- Freezing your bases immediately, locks in the freshness
Not only can the Pacojet make you money, but it can help you create a better product as well. You can customize the sugar content, fat percentage, and flavor profile.
Go ahead, be creative!
Use fruits and flavors that are in season to keep your menu vibrant and new. Come up with a signature flavor that your customers will crave, talk about, and recommend to their friends.
The Pacojet was made for the modernist chef who is always creative and innovative
Last Updated on Wednesday, 12 October 2011 19:39
- How many beakers?
How many beakers do I need?
When we talk with chefs and restaurant owners about purchasing their Pacojet, they always ask, “How many beakers will I need?”
We explain to them that every restaurant is different. It ultimately depends on how much you will be pacotizing in a day. You have to take into account how many flavors you have and if you are using any beakers for savory items or mousses.
Our Chef Christie Maggi has more specific advice below:
Beakers for sorbets:
I like to spin my sorbets everyday to maintain the perfect texture. The composition of a sorbet leads to quick deteriation of the spun product. After a day or two, a sorbet will start to become icy. I like to take any sorbet left at the end of service, remove it from the beaker, and melt it back down; then refreeze it the next day. At the end of service, clean beakers and refill with base. Freeze to -4f to use the next day. A restaurant selling two beakers of two flavors of sorbet would need 4 beakers.
Beakers for ice cream:
Ice cream is a little lower maintenance. Spin one beaker an hour before service. As that one begins to be used, spin the second and so forth throughout service, only spinning what is need for that night.
Any small amount of ice cream left at the end of service can be spun again at the beginning of service the next night. At the end of service, clean any used beakers, refill with base, and freeze for the next day’s service. A restaurant that sells one gallon of each of four flavors would need 16 beakers.
Also take into account any other uses of the Pacojet. Is the restaurant making any mousses or creams? Any savory items?
At the last restaurant I worked at, we had:
- two flavors of sorbet, and sold about two beakers of each every night; that equals four beakers.
- two ice cream flavors of the day, selling three beakers of each; six total.
- two flavors on plated desserts, selling two beakers each; four more beakers.
- vanilla ice cream for á la modes and bar drinks; up to 12 beakers of vanilla on a busy night.
- for ice cream and sorbet, 26 beakers on a busy night.
There is unfortunately no magic number of beakers. That’s what makes the Pacojet so convenient. It is perfect for the restaurant that sells two gallons of ice cream a week or 40 gallons of ice cream a week.
When ordering your Pacojet let us know how you will be using it, and we will help you determine the right number of beakers for your restaurant.
Last Updated on Wednesday, 12 October 2011 18:17
- How to Maintain
How to Maintain your Pacojet
When you first open your Pacojet box, in addition to the machine, the beakers, and the Pacotizing blades, you’ll also find a cleaning blade, a gasket, and a cleaning brush, because keeping your Pacojet clean is essential.
To maintain your Pacojet performing at its best, we recommend that you prepare the beakers correctly, perform a thorough cleaning daily, and a tune-up service once a year.
More detailed information about each follows:
Freezing and filling
It’s important to prepare the beakers correctly. Pacojet beakers should be filled just under the indention line. Make sure all solids are covered with liquid below the line. Freeze the beakers on a level surface for 24 hours to a temperature of -4 degrees Fahrenheit.
Clean your Pacojet every day. The whole process takes approximately 12 minutes.
- Run a rinse cycle with warm water using the green rinsing ring
- Then run a cleaning cycle using warm water and a non-abrasive, non-residue cleaner with the blue cleaning ring and washing insert
- Finally rerun another rinse cycle
- During the last rinse cycle, press the blue air valve release button to clean the air valve
We recommend having your Pacojet serviced once a year. It’s like a tune up for your machine. Sending your machine once a year to our technician, Chef Keith, will extend the life of your Pacojet. We can provide a loaner while your machine is being shipped and serviced. During servicing Chef Keith will:
- Remove and replace all belts and tubing
- Remove profile shaft, clean, and lube
- Remove, inspect, and lube spindle
- Check gear tolerances
- Test machine for correct shave time
- Thoroughly clean the inside of the machine
Last Updated on Wednesday, 12 October 2011 18:43
- Frozen Dessert Difference
Exploring the Difference Between Frozen Custard, Ice Cream, Frozen Yogurt, and Gelato
We are often asked: “What’s the difference between frozen custard, ice cream, frozen yogurt, and gelato?”
There’s a lot of science that goes into this, but most people simply want to know the ingredient difference or which type is the best for their restaurant to serve. Below, we have included a few distinguishing characteristics, but also a basic vanilla recipe for each to be made using the Pacojet.
Basic Characteristics Using the Pacojet Ingredients Egg yolk is what makes frozen custard. Depending on the maker, egg yolks can be between 2% and 6% of the total weight of the custard. It usually has a mixture of heavy cream and milk. The fat percentage is typically between 10 and 18+ %. Both the egg yolks and the cream give this frozen dessert a rich creaminess. When spun in the pacojet, it takes on the most amount of overrun and has a more mousse-like texture. We suggest tempering the spun product in the freezer for 1-2 hours before use. This is great for those homey desserts, like apple pies, where you want that really rich topping
- 3 cups of heavy cream
- 1 cup of milk
- 12 egg yolks
- 1 cup of sugar
- 1 tablespoon of vanilla bean paste
Basic Characteristics Using the Pacojet Ingredients This is the most popular frozen dessert. It claims over 85% of the frozen desserts sold. There can be egg yolks and a mixture of heavy cream and milk. The fat % is between 10 and 16. There is much more sugar in an ice cream base than in gelato, and it’s kept at a colder temperature. Ice cream is where the pacojet shines. A 10-14% fat base will spin with just a small amount of overrun and keep a great texture after being pacotize. Place in freezer for 30- 60 minutes before use. For higher fat bases, you can depress the blue air valve on the return to get a lower overrun. This is your all-purpose frozen product. Use it everywhere. It will give you beautiful quenelles if tempered slightly or hard-scooped ice cream if tempered for a few hours.
- 2 cups of cream
- 2 cups of milk
- 8 yolks
- ¾ cup of sugar
- 1 tablespoon of vanilla bean paste
Basic Characteristics Using the Pacojet Ingredients Gelato is the traditional Italian frozen dessert. It has very little fat, with a 3-8% fat content. Gelato is made using only milk (no egg yolks.) Having little or no cream reduces fat content while intensifying the flavors added. Cornstarch or dextrose can be added to bind water molecules and create a creamer texture. Gelato is spun with less overrun incorporated, as little as 20% and kept at a higher temperature, giving it a more flavorful melting quality. The ideal serving temperature is 5-10 degrees. To achieve this texture in the pacojet, depress the blue air valve during the entire cycle. This is ready to scoop immediately after pacotizing and can get a little to firm if kept to long in the freezer. Repacotize to soften.
- 4 cups of milk
- ¾ cup of sugar
- 32 grams of cornstarch
- 1 tablespoon of vanilla bean paste
Basic Characteristics Using the Pacojet Ingredients Frozen yogurt is the second most popular frozen product, claiming about 4% of national sales. It combines yogurt with milk and flavoring. As with gelato, cornstarch or dextrose can be added for a better texture. Because of the low fat percentage there is very little overrun. Use this product immediately after pacotizing for best results. Because of the tanginess of frozen yogurt we like to serve it with sweet deserts such and caramel and chocolate.
- 32 ounces of Greek style yogurt
- Vanilla bean paste
Last Updated on Monday, 31 October 2011 20:13