At SRE, we strongly believe in customer service and strive to overwhelm you with kindness. We believe that each sale, no matter how large or small, is the beginning of a new business relationship. We realize that there are thousands of places where you can go for your specialty restaurant equipment needs, but there is only one place where you can expect to receive the respect and personal touch that we deliver to each and every customer. When we sell you a product, our relationship does not end there; after the sale we commit to coaching you through any problems you may encounter, and will share our expertise with you openly. That is the invisible benefit you get when considering us in your quest to do business. We look forward to serving you and your Espresso, Granita, Pasta, Gelato, and Panini needs through our eBay store.
Call us anytime at (817) 640-3131
Gelato is a fad. You’ve heard it over and over. Is it true or false? In my opinion, it is false since gelato has been here for over a hundred years and will be here longer than this and the next several generations will be here. What was a fad and is finally disappearing is “GELATERIAS”. And the reason for it is simple; Those monstrosities of investments are very seldom paying even a fraction of the return on investment you expect. the best locations in the country have either been developed successfully, or they have been exploited and failed miserably. And now, how do you profit from gelato? Simple! Add gelato to an existing cafe and you will see your gross sales go up between 10-30%. This can be done for less than 5% the cost of opening a gelateria (two-three hundred thousand). Just a few thousand dollars will add a glamor and money to your location.
At S.R.E., we like to think of ourselves as experts in granita. We have dealt with granita machines for the past 15 years, and have witnessed some of the most revolutionary changes in this field. We still pride ourselves on being one of the few companies left that deals in either the original, (vertical), and the new, (horizontal), machines. We have probably the most extensive selection of new and used machines in the country today. We stock parts for all machines in existence, and therefore we can help you to fix your machine as well as helping you to buy a new one. Finally, we believe that for some operations, nothing comes close to the marketing potential of the original vertical machine, (of which we happen to have an extensive inventory of doubles).
Since the dawn of eating out, especially for lunch, sandwich has been king and hamburgers have been queen. Now a new princess is entering the scene and it has for quite sometime “Panini”. What is panini? Contrary to the general perception, panini is a hot sandwich. Wrong. Panini is an Italian sandwich and as for the hot part, it is not at all true that that is what makes a panini. It is served in Italy seventy-five percent of the time cold and only 1/4 paninis are heated before serving.
Fresh pasta is back with a bang and nobody in the Metroplex or in Texas can take care of your needs better than we can. From training on the basics of pasta making to the purchase or rent of a pasta machine, we are the answer. Call us at 817-640-3131 and I will show you how offering fresh pasta to your customers can serve multiple purposes. Image, quality, lower cost than what you are paying right now for dry product, and more other reasons than you can think.
As the popularity of this wonderlicious product expands and grows, so does the confusion around it. People at all levels of the food service industry toss around the idea about either serving gelato or starting a gelato business, and this could be due to the media or may have been triggered by a persons visit to Italy, or by a friend’s visit to Italy that brought back a lot of enthusiasm for this main stable of italian indulgence.
The confusion arises when a foggy business plan that would yield sales of less than $500/day in gelato calls for pasteurizing, freezing, and displaying the product. Since in Italy true “gelaterias” are few and far between, there are though countless of other places that sell the product in Italy almost in every corner, these are mostly called “cafes” and since they don’t derive their bulk of sales from gelato but a small part of it, they either buy the gelato made or employ ready to make product in a bag and mix it with either water or milk prior to freezing it in a batch freezer.
This would eliminate one of the most demanding parts of gelato making, the pasteurization. As I understand, in the not so distant past, gelaterias in Italy were able to use fresh eggs, fresh milk, fresh cream, and sugar..put them all in a pasteurizer in different amounts that follows the “gelatiere” secret recipe and put the mix through a pasteurization cycle. At this point the mix would be aged, and then used in a batch freezer with the different flavors that would then make the finished product. Of course since part of the process is very complex and delicate, some companies came out with a dry mix that would only require adding milk or water, and then freeze it in a batch freezer.
For places that don’t expect to generate huge sales, less than $500/day, this last approach is most appropriate. The gelato cases are also misunderstood since people were about to start a gelato business tended to get carried away thinking that if a case that holds 6 pans can generate $200 sales/day then a case that holds 24 pans would be able to generate $800/day. “wrong.” Too many choices for a small audience accomplish only one thing, no increase in sales but product deterioration and most of all, spoilage. Another item that would be gelaterias dream of accomplishing is a perfectly carved case in which the gelato is sculpted in each pan, little do they realize that the purpose of going into business in the first place is not to make carving but rather to make sales, and the longer the sculpture sits on top of a pan, the less usage the cash register gets. No wonder then, the majority of places feel that their dream, or their business plan, has not materialized. Why spend $100,000 for something you can accomplish with less than $10,000? Quite often I ask myself that very question.
We carry spare parts for espresso and granita machines in massive proportions. We also have a large inventory of pasta dies. See below for a few of the parts the we carry in our SReSTORE, and check back regularly for weekly additions. We are slowly populating the store with our entire inventory, so give us a call anytime if you don’t see the part you are looking for. Chances are, we have it! 817-640-3131