Author Archives: admin

  • Smoking Prohibitions

     

     

    New San Antonio Smoking Ordinance Starting August 19th, 2011, the San Antonio Metropolitan Health District will be implementing a city ordinance against smoking in "all enclosed public places" in the San Antonio area. What does this mean? This means that smoking will be strictly prohibited in public places, including shopping malls, sports arenas, bars, restaurants, museums, laundromats, hotels, theaters, convention facilities, any enclosed place of employment or private business- you name it. There are some restrictions against smoking outdoors, as well. These include Zoo facilities, sports arenas, stadiums, within 20 feet of public transportation stations, and in city-owned parks.

    Information for Business Owners For San Antonio (and just about any other city) this prohibition is one that will be controversial and difficult to adhere to, but in the end, it is undoubtedly the best choice, mainly for health reasons. As a business owner, it's important to train and educate your employees on these new implications. It is also required to have visible, conspicuous signage on your establishment that reinstates the smoking ban. The "No Smoking" sign above is on sale at www.missionrs.com for only $4.35. You can buy it here.

    Penalties and Consequences This San Antonio Smoking Ordinance is one that should be taken seriously. There are penalties for violating the ordinace, starting with up to $200 for the first violation, up to $500 for a second violation, and up to $2,000 for a third violation (and any violation thereafter.)

    Want To Learn More? To learn more about this new ordinance against smoking, about exceptions, and about what you can do as a business owner to adhere to this new code, visit www.sanantonio.gov/health/smoking

     

  • Special Offer: Texas Waffle Maker

     

    To find out more information about this special offer, visit the "Sweepstakes" tab on our Facebook page, or click here.

     

    Good luck!

  • Commercial Ice Machine Upgrade

    Considering the purchase of any new appliance can conjure up the dread of cost and future maintenance, but it is necessary to upgrade your products every once in a while, particularly with commercial ice machines. Many businesses know that they will need high volumes of ice, but smaller cafés and bakeries that may not specialize or concentrate on drinks believe they can do without. For some, this is true, but calculating the effort spent, and the real demand made, can uncover a real need these small businesses have. When imagining ice makers, most people think of huge, closet-sized machines that produce hundreds of pounds of ice a day. While those exist, they are structures necessary only for high volume needs, like stadium concessions. Much more prevalent are smaller units that can be placed directly above drink dispensers or tucked under counters: unobtrusive and out of view (like the unit to the left!). For businesses in which drinks are the smallest priority, even machines such as these may seem an unnecessary expenditure. Smaller models, however, exist and can be a wise investment for even the most infrequent of ice needs. Many bakeries, specialty businesses, and employee lounges sell few to no drinks, so a small ice machine installed in a refrigerator may seem more than sufficient. With any frequency of use, however, constant access to those refrigerators depletes energy and causes significant wear on the appliance. A stand-alone ice bin would be unnecessary, but countertop ice makers take up negligible space and only produce enough for small needs. Customers requesting water, cubes to chill a hot coffee, and employees rehydrating themselves on breaks all require some ice, so to protect the durability of other appliances, an ice machine may be necessary even for the smallest of businesses. To make it easier for you, we've created a simple guide to help you figure out what size commercial ice machine you need!

    Shop at Missionrs.com for your commercial ice machines!

  • Cucumber, Tomato, & Mint Salad

    Leave it to Paula Deen to cool us down this summer with a delicious, healthy, and refreshing salad. Her Cucumber, Tomato, and Mint combo looks simple and fresh- just what we need for these hot summer days.

    Ingredients
    10 ounce goat cheese 2-4   ripe tomatoes 4   medium sized cucumbers, thinly sliced 2   small white onion, julienned 1/2 cup white vinegar 1/2 cup extra virgin olive oil 20   mint leaves salt and pepper to taste What You'll Need Mixing Bowl Salad Tongs Cutting Board & Knife Have you seen our wooden salad bowls? They are perfect for this recipe! What You Do
    1. Prep your tomatoes, cucumbers, and onions by cutting them into quarters and thin slivers, respectively. 2. In a large mixing bowl crumble goat cheese.  3. Add tomatoes, cucumbers, and onions to bowl. 4. Cut mint leaves chiffonade-style into shreds and add to salad.  Add vinegar and olive oil.  Mix well.  Add salt and pepper to taste.  5. Refrigerate for one hour & enjoy! Easy, simple, and perfect for a summer lunch, don't you think?
    Image and Recipe Courtesy of Paula Deen 
     
     
  • The Anatomy of Knives

    How much do you know about knives?Knives are one of- if not the most- important tools in the kitchen. Whether you are cooking at home or in a three star restaurant, buying quality cutlery is one of the best investments you can make. Knowing a little more about the anatomy of a knife and all the different components will help you become better acquainted with your tools and it will help you to better understand cutlery in general. Tip: The point at which the spine and the cutting edge come together. Spine: The spine is the top line of the knife blade, opposite the cutting edge. The thickness of the spine determines the overall weight of the blade (thicker the spine the heavier the blade & vise versa.) The spine can also have different styled edges, from sharp and squared to soft and rounded. Handle: The handle is, as expected, where you position your hand while using the knife. Handles come in molded plastics, hollow metal, and in natural materials like wood. Many times, as in the picture above, the blade extends deep into the handle near the butt, and this is referred to as the tang. This full extension often times creates a better-balanced knife. Butt:  The back end of the handle. Bolster: Many knives have a bolster, which is a thickened metal portion of the knife, where the blade meets the handle. Most common in forged knives, (knives that have been hammered from a piece of metal), they are thought to bring balance to the knife while protecting the user's hand from slipping. Others find that the bolster gets in the way and makes sharpening knives more difficult. It's a personal preference! Heel: Opposite from the tip, on the cutting edge of the knife, is the heel. Heels can be both rounded or squared, and they are useful for more forceful, heavy cutting. Cutting Edge:  The cutting edge is the part of the blade, opposite the spine, that does all the work. It's difficult to understand much about the quality of the cutting edge just by looking at it, but if studied very closely, you will see that there is a precise art of bevelling (or filing down either side of the cutting edge to a specific angle) that creates a fine balance between durability and sharpness. Have more questions? Feel free to leave a comment or email us at info@missionrs.com We'll be bringing more cutlery knowledge to you in the coming posts so stay tuned!
  • Refrigerated Bakery Display Cases

    Though they do attract the customer's eye, many methods of displaying food attract bugs or stale quickly, but a refrigerated bakery display case keeps things fresh. With thick glass insulation, baked goods, sandwiches, and drinks can remain a prominent and tantalizing lure for customers throughout the workday.  Large corporations can market themselves with television, radio, and billboard advertising, but small bakeries and cafés can't budget for such far-reaching publicity. Word of mouth often attracts new customers, but inside the store it is the visible products that affect purchasing decisions. However, only customer satisfaction leads to repeated sales and regular visits, and countertop foods lose a great deal of flavor and appeal from exposure and temperature shifts. Refrigerated bakeries remedy that. By using an appliance specifically reserved for display, they attract the hungry eye more than a cake stand near the register, and at no cost to flavor or quality. 
    With a regulated and programmable cooling system, like any refrigerator, these units seal out the circulating air that stales foods. Muffins are slower to harden, fruits less prone to wilt or brown. The temperature remains so constant that even extreme perishables like milk can be stored throughout the day at no risk of spoiling. The large doors at the back slide and seal effortlessly, so that even during morning and midday rushes, pastries and sandwiches can be removed and delivered as quickly as from any counter display. With increased sales, food quality, and subsequently returning customers, refrigerated bakeries offer tremendous benefits to any eatery. 
     
     
    Looking for a dry, non-refrigerated bakery display case? You can find them right here. 
  • Commercial Microwaves :: Are they right for you?

    Unlike ovens, commercial microwaves are rarely used in the restaurant business to actually cook food, but with the frequent need to reheat and serve dishes or pastries to customers, these microwaves require reliability. With quick output and ease of cleaning, commercial units offer not only stronger quality but accessibility as well--key benefits to a productive and efficient business. Domestic microwaves work excellently for their intended purpose: serving one family a handful of times every day. For a small restaurant, they may then appear to be sufficient and significantly less expensive, but with regular reheating and proofing of multiple dishes every hour, their lifetime shrinks drastically. The money saved in the purchase will soon be spent on multiple replacements--a dangerous cycle for a business that operates to sell food quickly. The quality between these two forms of microwave also differs to an enormous degree. Small or expansive, no business should settle for a substandard appliance when quality of product is a primary goal. Even concession stands can profit from a machine that heats more quickly and fully, increasing customer satisfaction and time expended in the preparation. Of course, this doesn't mean that every restaurant and catering business should invest in top-of-the-line commercial microwaves. Like domestic units, commercial machines come in a tremendous range of features and power, allowing affordable appliances even to businesses without grand initial capital. The prices are a bit higher, but for an efficient, reliable, and more powerful microwave, a business should always invest commercially. Browse our selection of Commercial Microwaves today and learn about our trusted, quality manufacturers, like Amana and Panasonic.
  • Gluten-free Salsa

    Salsa is one of those classic summer staples that makes entertaining easy, and keeps both guests and the host happy and satisfied.   We've found a great "Summer Salsa" recipe, courtesy of The Canary Files, that is gluten free, and seems wonderfully refreshing and flavorful. We hope you enjoy! Do you have a favorite salsa recipe? Share with us in the comment box below and we might feature it on our blog! Ingredients Salsa: 16 oz frozen corn kernels                                 25-30 oz black beans 1 c diced bell pepper                                         1/2 c diced tomato 1/2 c diced onion                                              1/2 - 1 jalapeno 2 cloves garlic, minced                                     1 c cilantro leaves 2-3 tbsp oil for roasting Dressing: 5 tbsp oil                                                           2 tbsp apple cider vinegar 5 tsp fresh lime juice                                        2 tsp fresh orange juice 2 tsp ground cumin                                           1/2 tsp ground coriander 1/4 tsp ground chipotle                                     1/4 - 1/2 tsp salt What You Do
    1.  Preheat oven to 385 degrees.
    2.  In a bowl, mix corn kernels and 2-3 tablespoons oil (grapeseed or canola work nicely) to coat.  Add a  small amount of all the veggies at this time. 3. Spread onto a baking pan lined with parchment paper.  Bake for 15 minutes, turning mixture periodically to insure even cooking. Once finished, set aside to cool.
    4. If using canned black beans, drain and then rinse the beans in cold water until the water runs clear.  Avoid letting the beans sit in water, as this will dilute the beans' flavor.
    5. Prep the rest of your vegetables.  De-seed the tomatoes and bell pepper and then dice the bell pepper, tomato, and onion.  Mince the garlic and jalapeno.  Keep some of the ribs and seeds of the jalapeno for added heat.
    6.  Soak the cilantro leaves in water and allow to sit for ~5 minutes to ensure a thorough cleaning. Lift them from the water, pat them dry, and then finely mince.
    7.  In a mixing bowl, start to assemble your ingredients.  Start with the corn, then add the cilantro, followed by the vegetables, and then the black beans.  Gently toss all the components together.
    8.  For the dressing, combine all ingredients except salt into a small bowl and whisk thoroughly.  When seasoning, start with 1/4 tsp salt, taste, and if needed, add the other 1/4 tsp.  (Keep in mind that this dressing is a marinade, and that flavors will continue to intensify.  You can always add more salt, but you can't take it away.)
    9.  Pour over corn, vegetables, and black beans, give it a toss, and then cover and chill.  Toss ingredients every few hours to blend the flavors.
     Let it marinate for at least 8 hours. 10. Enjoy!
     
    What You'll Need
      
    Mixing Bowl Baking Pan Can opener Fine mesh sieve Cutting board Cutlery
    Shop at Missionrs.com!
     
    Recipe and Photo Courtesy of The Canary Files
  • Commercial Kitchen Supplies:: Air Doors

     Whether you have a specifically-green business or not, conserving energy decreases expenditures and increases your profit margin, and counting air doors among your commercial kitchen supplies helps do exactly that.

    Refrigerated food storage regions and dining areas must be kept freezing and comfortably cool, respectively. These temperatures contract heavily with kitchens full of hot ovens and warm, working bodies. As warmth leaks into these rooms, cooling systems must churn cold air incessantly to compensate for the rising temperature--a churning that costs hundreds to thousands of dollars every month. Access between these areas must be open for a productive business, and our air doors by Curtron help diminish the energy cost of this access to an enormous degree. Heavy, clear air doors act as an invisible barrier against invasive warm temperatures. Because they are cut into flaps, they still allow for workers to pass through with relative ease, resisting with a force equal to any swinging door, and with a much more brief exposure to heat. The space opened during these entrances and exits is minimal and closes almost instantly, a sharp contrast from the huge gaps of an open door. With air doors, a cold room stays cold almost effortlessly. An additional insulation provided is one rarely considered: noise. Communication in the kitchen is essential but often loud, and, depending on your restaurant's ambience, it can prove disruptive. Air doors act as a barrier against shouted orders and clanking pans--promoting peace as well as economic viability for your business.

    Shop HERE.

    We are currently offering FREE SHIPPING on all our air doors on the site!

  • Commercial Refrigerators in a Church Setting

    No longer just for profit-minded businesses and restaurants, purchasing commercial refrigerators can prove equally as beneficial to a church or other religious institution. While higher than the cost of a domestic unit, the cost of commercial refrigerators is not excessive, and the benefits of their durability and space can prove as economical and practical for a church as any business. Because community is, for most churches, a tremendous focus, many churches supply and serve food to others as charity during social events. Snacks have become a staple children expect in Sunday School classes, meals are often brought in to be delivered later to a sick member of the congregation, and any church-wide or small group potluck is brim with food--all of which require a great deal of refrigerated space. Budgeting for the purchase of a large commercial unit may seem extravagant, but the energy expended on multiple, smaller fridges can be just as costly. For a large church, or even a small church that needs to store cooled food often and in bulk, the energy saved alone can compensate for the cost of a commercial refrigerator, without even measuring the superior reliability.  Restaurants need refrigerators to depend on, so commercial units are built with the highest quality and expectations to last. A church may use their refrigerator as frequently as an eatery, but even if they do not, they should expect to retain their equipment for years. Though perhaps not the most practical purchase for every church, commercial refrigerators should be considered as a sensible and wise investment when searching for a new unit. Take a look at our selection of Commercial Refrigerators!

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