Guides

All Guides for Restaurant Equipment and Supplies

  • Shop for Less

    Every restaurant needs a wide variety of supplies in order to operate. If you manage or own an eating establishment, you're probably not only concerned with getting the supplies you need, but you want to get them at a great price as well. If you're saavy though, you can procure all the supplies you need while still trimming your budget. In today's trying economy, cutting costs can help you not only stay afloat, but even surpass your competition. If you're buying supplies for a restaurant, there are a few things you can do to keep your costs low.

    When buying restaurant supplies, it's important that you're willing to think outside the box if you want to trim your budget. Of course, there is a fine line between cutting costs and cutting quality, and you don't want to compromise your staff's efficiency or your customers' experience by skimping on supplies. This is an area where Internet commerce has helped restaurateurs immensely. Thanks to the growth of online suppliers, it's now possible to buy the same supplies you've been getting  from your local supplier at a fraction of the cost. If you think buying online means sacrificing service, think again! Often, you can get even better service from an online supplier with features such as instant online chat  with a friendly service representative. At MissionRS.com, we are available through chat, by phone, or via email!! If you're hoping to purchase restaurant supplies while saving money, there is another area you might not have considered. If you're a fast food/faster-service establishment, or serve large portions, you likely use a high volume of disposables. In many cases, the types of disposables you use can be optimized to allow for a significant savings in the long run. Assess the types of food that your customers are buying for takeaway. Many restaurants have fallen into the habit of over-packaging their takeaway order, and many could save money by simply making this packaging more efficient. Finally, when buying supplies for a restaurant, make sure you buy high-quality items. While it seems counter-intuitive to spend more money hoping to lower costs, it really does work out to greater savings in the long run if you focus on buying quality supplies that will last. The reason for this is that replacing equipment and supplies, even low-cost ones, can quickly cause your spending to get out of control. Buy supplies and equipment that are built to last, and you'll see your expenditures drop in the long term.

    Shop for Less at MissionRS.com!

  • Commercial Food Mixer Buying Guide

    Like any big piece of commercial restaurant equipment, buying a commercial-grade food mixer is a large investment. Blenders and mixers are an indispensable tool in any restaurant kitchen. Not only do they mix, but when outfitted with different mixer attachments, they can grind, chop, slice, and more. Ultimately you want to make sure you make the right decision long term and that the unit you choose will help make your business's daily operation a success. At Mission Restaurant Supply, we have a selection of quality floor, countertop, and hand mixers. Deciding what the best choice is, given all the options, is often a daunting and overwhelming process. Cost for most everyone is one of the most important factors. Oftentimes, spending that extra dollar on a top-notch piece of equipment will pay off in the long haul because it means you're committed to quality and better warranty terms and service options. However, we understand that price is an important factor for everyone, and that's why we carry great lines at all different price points and for all different applications. Making careful calculation of the pros and cons when deciding on a new commercial-grade piece of equipment is paramount to the future success of your operation. Let us help you find what you need for your business.

    Manufacturer

    A good place to start when choosing a piece of commercial equipment, in this case a food mixer, is the manufacturer. Every manufacturer has its own, distinctive features, and knowing what these are might sway your decision favorably.  Furthermore, having trust in the history and performance behind the brand can help instill confidence in your decision. Here are some of the top mixer manufacturers available here at MissionRS.com: Hobart: Hobart is the grandfather of commercial mixers. In fact, the brand actually came up with the idea of a mixer in 1908 and they have been developing ever since. Here's an excerpt straight from their site: " In 1908 a Hobart engineer named Herbert Johnson was watching a baker mix bread dough with a metal spoon. Instinctively he knew this simple mechanical action could be performed more efficiently and consistently by a machine driven by a motor. By 1915, the Hobart 80-quart mixer had replaced the metal spoon in bakeries across the country. A century after Herbert Johnson invented it, the Hobart mixer is the most popular and trusted brand in the foodservice and food retail industry." Univex: Since 1948, Univex has been manufacturing commercial mixers with a commitment to quality and customer satisfaction. Here are some words from the company: "All Univex mixers feature our unique hybrid drive system that lets you choose from four standard operating speeds or any speed in between...even while the mixer is running. They also come standard with a durable stainless-steel bowl that won't rust out or lose its finish, a #12 attachment hub for adding food-processing attachments, and an ingredient chute for easily adding ingredients to the bowl while the mixer is running." Waring: For the past 75 years, Waring has made a name in the industry for manufacturing quality immersion blenders, complete with s/s removable shafts and comfortable, ergonomic handles that can "power through any task." Waring has distinguished itself from other manufacturers by having both commercial and consumer-driven lines. Robot Coupe: For the past 30 years, this Jackson, Mississippi company has become a standard in the foodservice industry, and they proudly state that they are "the inventor and world leader of food processors" on their website. Robot Coupe's heavy-duty immersion blenders, found on MissionRS.com, not only allow for a number of tasks from mixing, blending, emulsifying, and pureeing, but the removable s/s knife and mixer blade assemblies make cleanliness and sanitation a key priority and positive attribute. You know you're buying quality from a trusted, American manufacturer when you purchase a Robot Coupe.

    Size

    The next factor to take into consideration is the type and size of mixer that'll best suit your needs. If you're operating a bakery, a pizzeria, or a restaurant where large volumes of dough, sauces, and more are needed constantly and in large volume, buying a large, heavy-duty, floor mixer is probably the best option for you. Conversely, if you are cranking out minimal volume of the aforementioned things or if you don't have the need for a mixer every day, a countertop or stick mixer might be the better option. Floor Mixers are probably the most popular type of mixer in a commercial setting due to their high powered nature and the large quart capacities they're able to undertake. Floor mixers have the power to mix a large amount of product in a very short amount of time, thus cutting labor costs and making food prep easier on a daily basis. Depending on your establishment and how much you are going to be preparing, a floor mixer might be the best investment for you. Our floor mixers range from 20 qt to 60 qt holding capacities.  These model types are ideal for cafeterias, caterers, restaurants, bakeries, and much more. Avoid the hassle of machinery breaking down and not doing its job efficiently day after day by purchasing a unit you know you can trust and that you are sure can handle the volume of food production your business requires. Shop Floor Mixers Here!   Countertop Mixers are a great choice for a vast array of uses and businesses, from small bakeries and coffee shops to smaller restaurant kitchens. Our countertop mixers available at Mission Restaurant Supply come in 7 qt, 10 qt, and 20 qt capacities and they feature gear-driven motors with heavy-duty exterior construction. Countertop mixers maximize space by being off the floor and on the tabletop. These models normally come outfitted with a spatula, a wire whisk, and a dough hook attachment with the stainless steel bowl, and some include a feed chute as well as a splash guard. Though much smaller than the robust floor mixers, our countertop mixers are all commercial-grade and they are built to handle the rigors of a commercial kitchen. However, these countertop models are also popular among our serious home chefs who constantly seek out quality and commercial-grade products for their home kitchens. Shop Countertop Mixers Here!   Hand Mixers Just like the grandiose floor mixers or the smaller, yet still robust countertop units, Hand mixers (otherwise known as stick mixers or immersion blenders) are a tool for food prep that mixes large quantities of soups, stew, sauces, and more. It differs from the floor and countertop varieties because it is a hand held device that has a built in motor, a long shaft, and a blade that is able to mix, chop, and emulsify at a high speed. One of the most important things to ensure when buying a hand mixer is that the size of the mixer will meet the size of the task at hand. The shaft should be long enough to mix thoroughly through the deepest part of your pot, and our range of shaft sizes from 7 inches to 29 inches, allows you to pick freely.  Furthermore, ensure that you pick the right power motor for your daily operation. If you will be blending heavy duty sauces, stews, and more, make sure you get a mixer with an adequate wattage so that the motor doesn't quit or overheat. The larger the job, the larger the motor you'll need and vice versa. Many of our models have a removable whisk assembly so that you can have that added feature if applicable to your needs. Also pay attention to whether or not the unit is single speed or if it has a variable speed feature. Variable speed is a major bonus that allows for greater mixing results. Contact our staff of friendly customer service agents today for guidance on which hand mixer is the right choice for you. Shop Hand Mixers Here!

    Cost

    At the end of the day, price is a factor that everyone considers before making a sale. Our mixers cover all different price points, and now it's easier to understand why. Our most expensive mixers are extremely heavy-duty, and they are built to handle all the rigors and the consistent, daily usage of a booming commercial kitchen. Our least expensive are your basic stick mixers that could be used both in the back of the house and in your own home.  Doing the research is often the hardest part when investing in commercial restaurant equipment, but we are here to help break down the details for you. Remember that investing in a quality manufacturer you can trust is important, and remember to think about the future of your establishment and to take into account potential growth that could increase the demands of your mixer down the road. Price is important as well and make sure you look at all your options before jumping into an investment- there could be an alternate, less expensive option that meets the demands of your business to a tee. Visit us online at Missionrs.com to find the right unit for you or call us today at 1-800-319-0690 and let us help you!

    Shop ALL Commercial Food Mixers at MissionRS.com!

  • A Guide to Buying Commercial Microwaves

    As any restaurant professional knows, the equipment you stock your establishment with matters a great deal when it comes to running your business efficiently. When your staff has to deal with faulty equipment, it slows them down, which causes them to be unable to provide the great customer experience you strive for. Unlike home food preparation equipment, the appliances you use in a restaurant setting must be high-powered, and built to withstand an incredible amount of use, day in and day out. This is especially true of complicated appliances such as microwaves. When you buy commercial microwaves for your restaurant, you want to know that they can provide years of trouble-free service. The commercial microwaves on the market today all have several commonalities and several major differences. Commercial units that you'll be considering will all be higher powered than residential models, which allows them to heat food much faster. Commercial microwaves will also feature all stainless-steel exteriors, which makes for easier cleanup and a much lower chance of wearing out or becoming damaged in the fast-paced commercial kitchen environment. There are some major differences in models though, and which one you choose is highly dependent upon your restaurant's individual needs. The Panasonic NE-1024 is a 1000 watt commercial microwave w/ dial timer. Just $166.79 The Panasonic NE-3280 is a 3200 watt commercial microwave, steamer, and rethermalizer with 5 power levels and 16 programmable memory pads. $3549

     SIZE First, you'll need to determine the size of the commercial microwaves you're considering purchasing. There are models on the market in many different sizes, and you need to assess your individual requirements. Consider first what kind of counter space you have available, and then consider what types of dishes you'll be heating in it. Unless you're a smaller or lower-volume establishment, odds are that your kitchen will need more than one microwave. Consider buying units of different sizes for different uses. For instance, you might have a smaller unit for your prep area that's used exclusively for heating sauces and small side dishes. Then, you can have a larger unit that's meant for heating larger dishes or defrosting large packages of ingredients. POWER Another consideration you need to pay attention to is the cooking power of your commercial microwaves. These units are available in a variety of power ratings, and the amount of power your microwave generates is the biggest factor in determining how fast it will be able to heat food. This is an area where it is critical to know what types of foods you'll be heating, and for what purposes. For example, if you're planning to defrost large portions of frozen meats or vegetables, you're going to need a microwave with a fairly large power rating. Otherwise, it's simply going to take too long to accomplish this task. Not only will this slow down your staff and affect the overall efficiency of your operation, but  you could run into some problems with your ingredients being outside of the safe temperature zones for too long a period. On the other hand, if you're selecting a unit that's going to be used primarily for heating small side dishes and sauces, then you don't need or want a unit that's overpowered. Instead, choose something with a lower power rating. This will save you money, counter space, and reduce the risk of overheating your dishes. PRICE Finally, you want to know that you're purchasing your commercial microwaves at a price that is fair, and getting great service from your equipment dealer. In the past, restaurateurs purchased their equipment from local restaurant supply dealers at a physical location. Now, thanks to the Internet, it's no longer necessary to deal only with your local suppliers. You can often save money, and even get much better service by shopping online. With the money you can save, you might want to consider upgrading to even better equipment. After all, the restaurant equipment you buy will ultimately affect your bottom line! To Browse our selection of Commercial Microwaves at Missionrs.com, click here!
  • Vitamix Blenders

    Imagine the scenario: You are preparing a round of drinks or a meal in your blender, and after each ingredient is added to the container, the blender decides not to turn on. Whether you are running a business or you are cooking at home, there's nothing worse than having something break or stop working right when you really need it. Blenders are an absolute kitchen essential and most of us at one time or another have learned that it's better to invest in a blender that will last, even if that means spending those extra few dollars. Over the past few weeks we have been adding Vitamix blenders to our site, a brand that is both recognized and respected not only in the foodservice industry but in residential households as well. We hope you enjoy them as much as we do! What does Vitamix represent? For over 85 years Vitamix has been manufacturing blenders that are top notch in both quality and dependability. Still a family owned, American-made company, each and every blender has to pass rigorous performance testing from the Cleveland, Ohio plant. Vitamix is a favorite to our customers here at Mission and it's easy to see why as year after year they stay true to their mission: "to be the best blending equipment company in the world." Find the Unit that's right for You We have a variety of units depending on your needs, capacity requirements, usage, and ultimately, your price point. The three featured Vitamix blenders below show the diversity of the brand: The Vitamix 748 This two speed blender is your basic, go-to unit with a basic price point to match. At just under $350 you can expect a quality machine that will blend up to 64 oz of cubed ice in 3 seconds! For the price, this unit is hard to beat. Shop the Vitamix 748 here!   Vitamix 1002 The Vitamix 1002 is a Vita-Prep commercial food blender. This unit is suitable for fast-paced commercial kitchens. It is equipped with a 64 oz container and has a 2 peak output HP motor along with a variable speed control feature, which allows for efficient grinding, chopping, and pureeing, day after day. Shop the Vitamix 1002! The Quiet One By far one of the most popular blenders to come from Vitamix, The Quiet One, is the quietest commercial blender on the market. This 3 HP on-counter blender has a 48 oz high-impact, clear Advance container and Advance blade. The advance vibration dampening technology muffles the sound time after time, so that drinks are consistent and customers are unaffected by the noise. Shop The Quiet One here! Shop for Vitamix blenders at Mission Restaurant Supply! Our prices are the most competitive on the market and our team of customer service reps will be happy to help you find the blender that best fits your business and your needs! Call us today at 800-319-0690 or email us at info@missionrs.com Shop VITAMIX!
  • A Post Summer Treat

    Image Courtesy of www.celebrityicing.com

    San Francisco is about the only city in America that doesn't get stifling hot in the summer, and even there, citizens see  a few days in the steamy nineties. In the South and Midwest, hot temperatures last almost unbearably for months, and whole businesses flourish by combating these seasonal trends. Air condioning repairmen, water parks, and travel agencies see most of their business by offering an escape from the heat. It isn't a business model that functions year round, but these temperature combatants can prove exceptionally lucrative during the warmest months of summer. Smaller businesses can also make money fighting the heat, and many see profits grow with the simple decision to buy a snow cone machine. Appealing to the appetites of children and the nostalgia of adults, snow cones remain a profitable item to sell, especially during the warmest weeks of the year.

    Only

    They've been a staple for concessions stands and boardwalk vendors for decades, but really any business can buy a snow cone machine and implement it into their menus. Unless your business operates in the tropics, snow cones don't have to be offered all year: they can be served for only a few months from a patio kiosk or put on the menu as a seasonal treat. More refined establishments, too, can buy a snow cone machine and retain their elegant reputation. "Italian shaved ice" or granita can be marketed instead of the campier "snow cone," since people of any socioeconomic background can enjoy the desserts.

    Image Courtesy of www.weddingwindow.com

    After the investment of the the initial machine, the cost of production is infinitely less than most menu items. Blocks of ice are incredibly inexpensive, and the syrups, creams, and other adornments cost very little to keep on hand. It's a timeless treat that everyone loves, and it's effortless to market when the temperatures outside are soaring. Though summer may be officially over, the summertime temperatures continue to soar in the South (and other parts of the US as well). Ultimately, right now would be a wonderful time to buy a snow cone machine for your home or your business and hang on to summer a little longer. Our snow cone machines come in a number of price points- view our selection here! Need the syrup, snow cone cups, and dipper spoons? We've got it all!
  • National Food Safety Education Month

    Each recurring September, the foodservice industry participates in a month-long National Food Safety Education Program that is intended to raise awareness about proper food safety practices. 2011 marks the 17th year of this important tradition and we hope it will be the best year yet. The National Restaurant Association (NRA) and ServSafe have teamed up and are offering a number of great resources for you- all free of charge. Everything from informational posters, like the one below, and free downloads are available online, and they're loaded up with great industry info and tips. Visit these resources here.

      Every year there is a theme that accompanies the "message" of the program, and this year, the theme is "Lessons Learned from the Health Inspection." Every restaurant in the US knows the importance of maintaining a sanitary workspace in the back of the house. Annual Health Inspections are implemented to make sure restaurants are adhering to the rules of food safety. From the handling of food to properly sanitizing, storing, and cleaning, there are valuable resources for every person to read up on, whether you are associated with a restaurant kitchen or not. In fact, food safety is something that we can all learn from. All the same, fundamental rules apply when cooking at home. For instance, good personal hygiene applies to everyone working in the kitchen, whether you are making dinner for your family or for a full house of customers at a restaurant. In addition, making sure that workspaces and countertops are cleaned properly and regularly is another imperative and universal food safety tip that can keep cross contamination at bay.  However, what makes the resources available online so valuable is that they raise awareness on other, less talked about food safety problems and they provide answers on how you can prevent them from happening. For instance, did you know you should always label your leftovers and excess food before storing it away? Or that food should be stored in designated food storage containers within a certain temperature range in order to prevent you or your customers from foodborne illnesses? Don't take your health for granted- learn today how you can consistently ensure food safety whenever you're cooking, and become an expert in the field!!   To learn more about how you can train yourself and/or your fellow employees about food safety, visit the Serv Safe website and the National Restaurant Association. Want more information? These relevant blogs can help outfit your kitchen for food safety and success! Find out how one brand is leading the way in food safety Leftovers 101 Restaurant Health Codes Ways to Combat Foodborne Illness
  • Labor Day Menu

    It's hard to believe Labor Day Weekend is upon us once again! More than likely, you will be out and about making the most of that extra day off. But whether you're staying at home or going out of town, these are some menu ideas that won't fail to please. Don't worry, we've tried ALL of these recipes and they are easy, delicious, and perfect for the last days of summer. Great Appetizer :: Chickpea and Sesame Hummus 2.5 cups home-cooked chickpeas, drained (reserve liquid) 2 plump, moist garlic cloves, peeled, halved, and green germ removed 2 tablespoons freshly squeezed lemon juice (to taste) 3 tablespoons tahini (sesame paste) 1/2 teaspoon fine sea salt 2 tablespoons best-quality sesamae oil 1/4 cup cilantro leaves 1/8 teaspoon paprika Set aside 1/2 cup of the chickpeas for garnish. In the bowl of a food processor or a blender, mince the garlic. Add the remaining 2 cups of chickpeas, the lemon juice, tahini, salt, and 1 tablespoon of the oil. Blend until smooth, adding the reserved cooking liquid if necessary to make a smooth puree. Taste for seasoning. Spoon the dip into a large, shallow bowl, and garnish with the reserved 1/2 cup of chickpeas,a drizzle of olive oil, cilantro, and paprika. Serve. Summer CousCous This couscous recipe is one of my absolute favorites from Patricia Wells. It's light, fresh, zesty, and completely satisfying. Not to mention it is one of the easiest things to make. Here's how you do it: 1.5 cups medium-grain quick-cooking couscous 3 tablespoons freshly squeezed lemon juice 1 tablespoon extra virgin olive oil 1.5 teaspoons fine sea salt 1 lb ripe red tomatoes, cored and quartered 1/8 teaspoon ground chile pepper 1/8 teaspoon ground cayenne pepper 1 green bell pepper, finely diced 1 red bell pepper, finely diced 2 tablespoons of fresh mint leaves (Yield 8 servings) 1. After cooking the cousous, place it in a sieve and rinse thoroughly under cold running water. Transfer to a large bowl. Toss with a fork to blend. Set aside. 2. In a food processor or a blender combine the lemon juice, oil, salt, tomatoes, chili pepper, and cayenne. Process to blend. Pour the mixture into the bowl of couscous and toss with a fork to blend. Fluff until the grains are evenly separated. Cover and set aside, occasionally fluffing and tossing the grain until all the liquid has been absorbed, about 3 minutes. 3. Add the diced peppers and mint. Toss to blend. Taste for seasoning. Enjoy!   

    Flaky Tomato and Olive Tart

     

    8 oz sheet all-butter puff pastry 4 tablespoons grated Parmigiano-Reggiano cheese 3/4 lb tomatoes, cored and cut crosswise into thin slices Fine sea salt 2 oz shavings of Parmigiano-Reggiano cheese 20 best-quality black olives, pitted Small handful of fresh basil leaves Hot pepper flakes, for serving

    1. Center a rack in the oven. Preheat the oven to 400F 2. Unroll the patry, place on the baking sheet, and prick all over with a fork. Shower with the grated cheese. Freeze for 30 minutes. 3. Arrange the tomato slices side by side on a thick layer of paper towels. Season generously with salt to draw out excess liquid and prevent it from becoming soggy. Set aside for 10 minutes. 4. Remove the baking sheet from the freezer. Place in the oven and prebake for 5 minutes. Remove from the oven. If the pastry has puffed, prick with a fork to deflate it. Arrange the tomatoes in a slightly overlapping layer on top of the pastry. Shower with the cheese shavings and the black olives.Return to the oven and bake until the pastry is a deep golden, and the tomatoes are soft and the cheese melted, about 2o minutes. Shower with the basil while still hot from the oven. Serve warm or at room temperature, cutting into 8 equal wedges. Light Arugula Salad (shown above) Whether you grow your own or you buy it from the store, arugula is one of those great, spicy greens that beautifully accompanies many different foods. Simply get a nice bunch of arugula, drizzle your finest extra virgin olive oil over the top, season with a pinch of salt and lots of freshly cracked pepper, toss, and enjoy! {If you're a big citrus fan, you can squeeze half a lemon over the top for extra summer flavor!} Lemon Zest and Lavender Honey Sorbet Light, sweetly flavored with a touch of citrus, this homemade sorbet is the perfect way to end summer. Zest of 2 lemons, preferably organic 3/4 cup lavender honey 1/8 teaspoon fine sea salt 2/3 cup freshly squeezed lemon juice 1.5 cups water 2 teaspoons lemon vodka 2/3 cup nonfat lemon yogurt (Yields 12 servings) In a food processor or blender process the zest, honey, and salt. With the machine running, add the juice in a slow, steady stream, processing until the honey is incorporated, about 1 minute. Add the water, vodka, and yogurt and blend. Transfer to an ice cream maker and freeze according to manufacturer's instructions. We hope you have a delicious and safe Labor Day Weekend! If you get to try any of these recipes, please let us know how you like them and share some pictures!
  • 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!

  • 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.
  • 4th of July Menu

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    Independence Day is 1 week from today so we have concocted a delightful summertime menu in preparation for the weekend festivities. Shish Kabobs, Peppered Couscous, Watermelon and Serrano Salad, and a Flag Cake will make for a patriotic and delicious lunch or dinner. Ice down your cold beverages and a selection of rosé and white wine in one of our attractive hammered stainless steel tubs. Build Your Own Shish Kabobs w/ Lemon Garlic Shrimp & Veggies: Shish kabobs are great for grilling and summer days spent outdoors or on picnics. Since I'll be spending the 4th on the Texas coast, Shrimp is my choice of meat, but this recipe also has Chicken and Beef substitutes available.} Ingredients: Lemon-Garlic Shrimp: 3 cloves garlic, minced 2 shallots, minced 1 bay leaf (fresh or dried) 2 tablespoon fresh thyme leaves 1/4 cup finely chopped fresh Italian parsley 1 teaspoon chili pepper flakes 1/4 cup olive oil 2 tablespoons freshly squeezed lemon juice 1 pound (16 to 20 count) shrimp, shelled and deveined Veggies For Kabobs: Bell peppers Onions Cherry tomatoes Mushrooms Italian squash Baby potatoes, boiled until cooked through Corn on the cob, husked and sliced into 1/2-inch-thick rounds Balsamic Basting Vinaigrette for Veggies: 1/4 cup olive oil 2 tablespoons balsamic vinegar Salt and pepper If using bamboo skewers, soak them in water for 1 hour to retard charring. What You Do: 1. Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours. 2. Cut vegetables into bite-size pieces. 3. Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds. 4. Place shrimp and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette. 5. Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the shrimp (or meat of your choosing) is cooked throughout. What You'll Need: Whisk & Mixing Bowl, Blender, Shish Kabob Skewers, Basting Brush Peppered Couscous (8 servings) I had the great privilege of trying this recipe first with Patricia Wells herself and this recipe is simple, fresh and zesty, and best yet, it is easy to make ahead. Perfect July 4th material. Ingredients: 1.5 cups medium grain instant couscous 3 tablespoons fresh squeezed lemon juice 1 tablespoon extra virgin olive oil 1.5 teaspoons fine sea salt 1 pound red ripe tomatoes, cored and quartered 4-5 bell peppers (assorted colors) cut into a very fine dice 1/8 teaspoon ground Espelette pepper (or ground mild chile) 1/8 teaspoon ground Cayenne pepper 2 tablespoons chiffonade of fresh mint leaves What You Do: 1. Place couscous in a very fine sieve and rinse under cold water. Put in a large bowl and toss with a fork to fluff. Set aside. 2. In a food processor or blender, add the lemon juice, salt, tomatoes, Espelette pepper and Cayenne. Process to blend. 3. Pour mixture into the couscous, tossing with a fork, and set aside for about 3 minutes, occasionally fluffing and stirring until all the liquid is absorbed. 4. Add the diced pepper and mint. Toss and serve! What You'll Need: Fine Sieve, Mixing Bowl, Blender, Cutting Board & Santoku Knife Watermelon and Serrano Salad (RECIPE FOUND HERE) This delicious side combines juicy summer watermelon with a kick of heat in the serrano. The perfect blend of sweet and spicy makes it a popular side dish on a hot summer afternoon. Flag Cake: The always lovely Ina Garten of the Barefoot Contessa provided this recipe for a patriotic Flag sponge cake with homemade icing and fresh berries. You can keep this as simple as you want but the concept is wonderful for a patriotic holiday. Ingredients (for the cake) 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature 3 cups sugar 6 extra-large eggs at room temperature 1 cup sour cream at room temperature 1 1/2 teaspoons pure vanilla extract 3 cups flour 1/3 cup cornstarch 1 teaspoon kosher salt 1 teaspoon baking soda Ingredients (for the icing) 1 pound (4 sticks) unsalted butter at room temperature 1 1/2 pounds cream cheese at room temperature 1 pound confectioners' sugar, sifted 1 1/2 teaspoons pure vanilla extract
  • 2 half-pints blueberries
  • 3 half-pints raspberries
  • What You Do: 1. Heat the oven to 350 degrees F. 2. Butter and flour an 18 by 13 by 1 1/2-inch sheet pan. 3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. 4. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. 5. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature. 6. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Spread three-fourths of the icing on the top of the cooled sheet cake. 7. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries. {Optional step} 8. ENJOY! What You'll Need: Sifter, Bake Sheet, Spatula, Pastry Bag & Star Tip {optional} Watch Ina in action with this step-by-step video! http://www.foodnetwork.com/inas-flag-cake/video/index.html Recipes Courtesy of Barefoot Contessa Family Style, Patricia Wells Food Lovers Guide to Paris...And Provence, Choosy Beggars, and Bob Blumer from The Surreal Gourmet

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