Monthly Archives: April 2009

  • Stainless Steel Flatware 101

    Have you ever wondered what differentiated 18/0, 18/8, and 18/10 stainless steel flatware? Flatware is just flatware and stainless steel is just stainless steel, right? Actually, the decor of your food service establishment, the price of your menu items, and most importantly your budget will determine the quality of the stainless steel flatware you purchase. You may never serve French cuisine at a chic bistro but it's still important to know the grade of your stainless steel flatware. 18/10 STAINLESS STEEL FLATWARE: The 18 stands for 18% chrome and the 10 stands for 10% nickel. 18/10 stainless steel flatware is the standard in Europe and represents the heaviest and usually most expensive flatware available. The higher nickel content adds a luster similar to silver and helps resist corrosion and staining. 18/8 STAINLESS STEEL FLATWARE: Similar to 18/10 stainless steel flatware, 18/8 stainless steel flatware has slightly less nickel and is very popular in the United States. 18/8 stainless steel flatware feels great in your hand but doesn't cost quite as much as 18/10 stainless steel flatware. 18/0 STAINLESS STEEL FLATWARE: 18/0 stainless steel flatware doesn't contain any nickel, making it the lightest and least expensive. You'll be able to use a magnetic retrieval system with 18/0 stainless steel flatware because all 18% chrome patterns are magnetic, but your pocket book won't hurt too bad if some of your flatware gets thrown away! Although 18/0 stainless steel flatware is the most economical choice, there are still heavier patterns available. For great deals on stainless steel flatware shop at Mission Restaurant Supply!
  • Need Help Sizing Your Tablecloths?

    Picking the right tablecloth color or pattern can be a daunting task. There seem to be so many options for someone looking to liven up their dining area. Do I want a bright and colorful look? Maybe something more muted and neutral? Making those decisions seems like a breeze for most people once they realize they have to choose the right tablecloth size. You don't have to recall your high school geometry class to accurately size your tablecloths. Sizing your tablecloths is easy!
    • It's important to know the size of your tabletops because that's the biggest factor in accurately sizing your tablecloths.
    • Once you've got your tabletop measurements it's time to decide how long you want the tablecloth "drop" to be. The drop is the length of tablecloth that's going to hang over each side of your table. This can be tricky because everyone's opinion differs but a safe drop length is between 8 and 12 inches on each side. If you're going for a more formal look the drop length should increase to 29 inches, assuming your table height is a standard 30 inches.
    • It's also a good idea to factor in a few more inches because some tablecloths have a tendency to shrink after they're washed.
    ROUND TABLECLOTHS:
    Table Sizes 12" Drop 29" Drop
    24"R 48"R 84"R
    30"R 54"R 90"R
    36"R 60"R 96"R
    48"R 72"R 108"R
    60"R 84"R 120"R
    72"R 96"R 132"R

    SQUARE TABLECLOTHS:

    Table Sizes 12" Drop 29" Drop
    24" X 24"SQ 48" X 48"SQ 84" X 84"SQ
    30" X 30"SQ 54" X 54"SQ 90" X 90"SQ
    36" X 36"SQ 60" X 60"SQ 96" X 96"SQ
    48" X 48"SQ 72" X 72"SQ 108" X 108"SQ
    60" X 60"SQ 84" X 84"SQ 120" X 120"SQ
    72" X 72"SQ 96" X 96"SQ 132" X 132"SQ

    OBLONG TABLECLOTHS:

    Table Sizes 12" Drop 29" Drop
    6' Banquet Table 60" X 108" 90" X 132"
    8' Banquet Table 60" X 120" 90" X 156"

    TABLE SKIRTING:

    Table Sizes 3 Sides Full Coverage
    6' Banquet Table 11' 17'
    8' Banquet Table 13' 21'
    36"R N/A 10'
    48"R N/A 13'
    60"R N/A 16'
    72"R N/A 19'

  • Receiving Merchandise: A Simple How To

    Internet shopping has revolutionized the way companies do business. You can buy almost anything under the sun and have it shipped to your doorstep. It's important to take a few precautionary steps when you do receive merchandise shipped via FedEx, UPS, and other freight carriers because some items will inevitably be damaged in transit. Below are some tips for receiving large equipment and smaller packages. RECEIVING LARGE EQUIPMENT: Before you purchase your equipment ask the sales person if the freight carrier will call you before delivery so you're present upon the arrival of your merchandise. It isn't always a standard service so it's good to ask just in case. Once your item or items arrive, look at the pallet or skid that's attached to the bottom of your package. A good indicator of damage is a crushed pallet! Also, look at the shrink wrap or box surrounding the merchandise. If there are noticeable holes, rips, or tears then further inspection is a must. Don't take up too much of the driver's time but don't let their schedule keep you from thoroughly inspecting your shipment; after all, you paid for it! If you have multiple items on one pallet make sure you accurately count everything to ensure you aren't missing items. Visible damage, no matter how slight it may be, and missing merchandise are automatic grounds for refusal. Once you sign for a package "free and clear" without making note of damage or loss on the delivery receipt it's up to you to file a concealed damage claim with the carrier. Unfortunately, you only have 15 days from the delivery date to file a concealed damage claim. Make sure you're as specific as possible about notating damage on the delivery receipt. Once you've made note of damage or loss on the delivery receipt then you have nine months from the delivery date to file a freight claim with the carrier. Freight damage shouldn't deter you from placing online orders but it's something everyone needs to be aware of and prepared for. RECEIVING SMALL PACKAGES: The most common problem with receiving small packages from FedEx, UPS, and USPS is not being available to inspect and sign for the package upon delivery. When you make an online purchase that requires delivery from a common carrier make sure you request a "signature required" service so you have the opportunity to inspect your package or packages. Requiring a signature upon delivery is especially important when you're ordering fragile or expensive items. If you do receive a damaged package but you weren't available to inspect it and sign for it, call the carrier and the shipper immediately and make them aware of the situation. No two companies or carriers will have the same solution to your problem. Shippers and carriers have a tendency to blame each other for damaged packages, so it might take a few phone calls before a resolution is clear. Hopefully, you'll receive a call tag from the carrier at the request of the shipper to have the damaged merchandise picked up and sent back. Other times you'll have to deal directly with the carrier to resolve the claim. The longer you wait to make a claim the less likely it will be resolved in your favor. Shopping online is a fast, convenient, and often inexpensive way to make purchases. A few clicks of your mouse and your order is on its way! Unfortunately, shipping can lead to damages and the loss of valuable merchandise. Don't let the risk of freight damage deter you from enjoying the convenience of eCommerce. Make sure you know the shipping policies of the companies you're ordering from to avoid unnecessary headaches and confusion. It's also a good idea to check the websites of carriers like FedEx and UPS so you're aware of their responsibilities as well as yours. For more helpful information take a look at Mission Restaurant Supply's shipping policies!
  • How to properly care for cast iron cookware!

    It's an age old question that is constantly being asked: How do I care for my Cast Iron Cookware? If you own cast iron cookware it's important to follow a few simple steps before you start using it to prepare your favorite meals. By properly caring for your cast iron cookware you'll be able to pass it down the family tree for generations to come. GETTING STARTED: The very first thing you want to do is rinse your pan with hot water and dry it completely. Apply a thin layer of vegetable oil to the cooking surface of your pan and let it slowly pre-heat. You'll be ready for cooking once the pan is pre-heated. Always remember to avoid cooking cold food in your pan. CLEANING: When you're done cooking in your pan you should use a stiff brush and hot water for cleaning. Using dish soap and other abrasive detergents should be avoided. Also remember it's never good to put a hot pan in cold water because thermal shock can lead to cracking and warping. Towel dry your cast iron pan completely and apply another thin coat of oil to the cooking surface.  Never let your cast iron air dry and never put it in the dishwasher! If rust should happen to form on your cast iron pan simply scour it off with steel wool and re-season (see below). Always store your cast iron cookware in a cool, dry place or in an oven (remember to take it out before using the oven!). RE-SEASONING: At some point food will start sticking to your pan or the color of your cast iron cookware will become dull. It's time to re-season! Rinse your cast iron with hot water and a mild soap. Make sure you dry your cast iron completely. Apply a thin coat of vegetable oil on the inside and outside of your pan. Place a sheet of aluminum foil on the bottom rack of your oven to avoid dripping and place the pan upside down on the top rack. Set your oven to 350-400 degrees Farenheit. Bake your cast iron cookware for at least one hour then turn off your oven and let your cast iron cool off in the oven. Make sure your cast iron is stored in a cool, dry place. By following these simple steps you should be able to enjoy using your cast iron cookware forever!

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