|10 oz serving every||12 oz serving every||16 oz serving every||Max. oz per serving|
|217A each cylinder||60||68||90||36|
|115R-2 each cylinder||20||26||35||70|
|115R-3 each cylinder||28||34||45||70|
|215R-1 each cylinder||20||26||35||70|
|215F each cylinder||20||26||35||70|
|235R-2 each cylinder||20||26||35||120|
|235R-3 each cylinder||28||34||45||120|
All Guides for Restaurant Equipment and Supplies
Frozen beverages, both alcoholic and nonalcoholic, are one of the most profitable items you can offer in your venue. The cost is low, the return is high, and the maintenance is a piece of cake. So what machine should you invest in for your business? What size frozen beverage machine would best suit the volume of customers that you have? At Mission Restaurant Supply, we want to make sure that you have all of the resources you need to make smart purchases for your business. The user guide posted below for our Frosty Factory frozen beverage machines is yet another resource that we provide for our customers. Check out the chart below to see serving sizes and intervals to see which machine you should purchase for your venue. Still not sure which Frosty Factory machine is best for your business? Feel free to call us (800-319-0690) or email us with your questions.
At Mission Restaurant Supply, we're always bringing you new products from all of the most recommended brands. Our new line of Panasonic Commercial Microwaves has us pretty excited though. Panasonic delivers great quality, dependability, and warranties with their products. Mission Restaurant Supply stocks several different varieties of commercial microwaves and we're here to assist you with your purchase should you have any questions. Here are a few steps to figure out which microwave you should purchase for your home or business.
Step 1: Determine the microwave's purpose.
Why are you purchasing a commercial microwave? Is it for a restaurant or other commercial venue, or for home use? Even if you need a microwave for your home, commercial microwaves are the way to go. They usually have a larger capacity and are more high-powered than standard models. Because there are so many different sizes and varieties of microwaves, you need to figure out how much traffic will be in your kitchen. If you purchase one for your home, you may want something that has memory buttons on it. For commercial use, you might want something with a dial so that employees can quickly and easily set the time without having to search for a specific button.
Step 2: Determine the microwave's future location.
Where do you plan on putting your microwave? As mentioned before, commercial microwaves come in a variety of sizes and you have to figure out how much space you will need to make for one. If you plan on mounting the microwave, you'll also need to invest in a specialized shelf for it. For commercial use, you probably need to place it in a high traffic area so that your employees have easy access to it. Placing it right inside the kitchen door or near your beverage station is usually the best option.
Step 3: Decide what features you want the microwave to have.
For high volume usage, commercial models with a dial are usually the most convenient for employees. Microwaves tend to take a beating in restaurants, but fortunately Panasonic has made strong, long-lasting models to withstand the constant usage. For home use, consider purchasing a microwave that has specific buttons and memory capabilities. You may even want one that comes with removable shelves so that you can heat more than one or two items at a time.
Step 4: Research your warranty options.
Most shoppers don't consider manufacturer warranties unless they are buying large appliances. The good news is that Panasonic offers warranties on select commercial microwaves that are good for parts and labor. You can be rest assured that your microwave purchase will be easy and risk-free.
(Bonus) Step 5: Shop at Mission Restaurant Supply for the LOWEST prices on microwaves!
Here's what some of our customers had to say about their Panasonic purchases:
*****That's the way they all should be!
Reviewer: Chuck (Port Hadlock, WA) "You don't need to be a programmer to run this thing. No computer here, just a timer the way they used to make them." (model #NE-1024)
*****Great microwave for our office
Reviewer: John (Scottsdale, Arizona) "I've been very satisfied with this commercial microwave. I thought about buying a regular one, but then realized this was the better option because of the heavy traffic in our office." (model #NE-1054)
*****What a deal!
Reviewer: Jeff (San Diego, CA) "I bought one of these microwaves for my diner and I can't believe how inexpensive it was. I've searched all over the internet and haven't come across a better price. It's extremely easy for my staff to use and I haven't had any trouble with it." (model #NE-1024)
For more information about products or warranties, please feel free to contact us!
1(800)319-0690 - toll free
More and more venues are switching over to greener practices and equipment, but it seems as though some restaurant and quick-service owners aren't sure where to start or if they can even afford it. The reality is that going green is going to cost you some money initially, but any change you make to your business will. However, changing your habits to help the environment actually saves far more money in the first year alone than you will spend altogether. Whether you plan on make a few small changes or going all-out on new equipment, you can still make a huge difference. According to PG&E's FTSC, restaurants use 500,000 kilowatt hours of electricity, 20,000 therms of natural gas, and 800,000 gallons of water, which comes out to more than 490 tons of carbon dioxide per restaurant each year. Just making one or two changes can cut back costs both monetarily and environmentally. Where Do You Start? Before looking into big expense tactics to conserving energy, take a look around your venue to see where you are being most wasteful. Most likely you are using more electricity than you really need because your appliances and lights stay on much longer than they need to be. Creating shutdown schedules and using timers on appliances or outside lights can save you huge sums of money each year. One restaurant owner in Boston even put motion sensors on the lights and fans in the restrooms so that they were only in use when someone was present, which ended up saving him $2,000 by the end of the first year. Another way to make an impact is to change to non-toxic products, such as cleaning solutions and paints. Also try using chlorine-free paper products and reusing grease for other purposes if you're not sure how to dispose of it properly. You can also try: cutting back on preheat times and cooking space, making good use of a timer, preparing food in bulk when you can, using lids to keep in heat, temporarily turning off door heaters on refrigerators and freezers, and maintaining and cleaning all of your equipment. Making Small Changes When people think of "going green" they think of recycling projects and basic conservation efforts. There are a number of ways to do both and it just takes a little creative thinking. The core idea of conservation is to use less, so do it! This means using less paper, packaging, water, electricity, Styrofoam, and harmful chemicals. Change out your current Styrofoam or plastic to-go containers, straws, and cups with paper ones and have your new menus made out of recycled products. Swap your toilets out with low-flow ones and swap your urinals with waterless models. To cut back on the emission of harmful gases, opt for locally grown produce that won't have to travel hundreds of miles to get to you. You might even want to consider having a bicycle delivery service if your business relies on a lot of outside sales. Making a Bigger Investment If you plan to make even bigger changes to your restaurant or foodservice business, there are a number of different ways that you can do so. Purchasing ENERGY STAR® appliances can be costly initially, but the savings add up very quickly. You can also get rebates from energy companies. Other things to look for are self-contained or "connectionless" appliances that use far less water, walk-in cooler curtains, and bigger hoods for ranges and fryers that collect more waste (5-6' instead of 4'). If you don't want to purchase more hoods for you kitchen, then try grouping heavy appliances together. Not only will this cut back on how much waste escapes, but it will also cut back on cooling expenses for your kitchen. Creative Ideas from Restaurant Owners & ENERGY STAR® - Use night curtains on display cases to keep in cold air and to save energy. - If you have fans, utilize them more than your AC. Researchers have found that energy use increases 4-5% every time you lower your thermostat by 1 degree. You can cut your costs by 12-15% just by raising the thermostat 3 degrees. - Offer a discount to customers on to-go orders if they bring their own Tupperware. - Compost trash to cut back on trash pick-ups costs by up to 45%. - Switching just 8 of your regular light bulbs that are used for 16 hours a day to incandescent bulbs can save you $342 annually. - Changing the defrost cycle on freezers from 70 minutes to 15 minutes saved one restaurant owner $800 annually. - Putting a special film on your windows can cut back on energy costs and make your guests more comfortable. - Installing solar panels can earn you an energy rebate depending on where you live. - A bakery owner in Battery Park City planted herbs on the roof to insulate the store and to improve air quality. - A store owner in New England wrapped the first three feet of his hot water-out pipes with insulation to conserve heat. For more tips on how to "go green" check out these sites: ENERGY STAR® NPR: Restaurants Set Sights on Going Green USA Today: Can Restaurants Go Green, Earn Green?
If you are new to the restaurant business or have decided to open a venue, you are probably aware of most of the health codes that apply to the service industry. However, there are most likely some regulations that you weren't aware of and that you might have forgotten to abide by. Here is a simple guide to following health code regulations and what you should know before getting a visit from the inspector.
Typical Things Inspectors CheckDepending on your state or county, the health codes could differ slightly. Most states however, check for pretty basic things. You just need to take preemptive measures. One of the first things that anyone who enters your kitchen will notice is the cleanliness (or vice versa). Bacteria can be found anywhere and kitchen equipment that isn't cleaned properly will be covered in it from top to bottom. Make sure that all equipment is cleaned properly with the right chemicals. Food preparation and storage is another huge factor that comes into play. There are very specific guidelines about where food should be stored and what it should be stored with. - All food must be covered or wrapped and stored at the appropriate temperatures, no exceptions. - All produce must be washed thoroughly and must be kept away from raw poultry during preparation. Frozen foods must be thawed according to certain health standards. Heating and re-heating methods must follow set guidelines. - There should be minimal, if any, hand contact with prepared food. All employees must wash their hands thoroughly before handling food, must have hair pulled back, and may not eat or drink near restaurant food. - All equipment should be cleaned and sanitized throughout a shift, not just before and after. - All food and beverages must be labeled according to shelf life and may not be served after specified date. - All ingredients and food must be purchased and delivered from approved sources. They may only be used if they arrive in good condition. Good inspections are not just due to the cleanliness and presentation of your kitchen and staff. Your establishment will also be checked for rodents, other pests, foul odors, mold, overstuffed trash receptacles and the area around them, and the appearance of your restrooms.
What to Expect from an InspectorTypically inspectors will arrive without warning, but they do generally come just once a year so you will have a pretty good idea of when they might stop in. When the inspector does show up, make sure to ask for their credentials and let them know that you want to follow them around the venue. Inspectors will notice your willingness to correct things if you follow them and take immediate notes about violations, and may allow you to make some changes on the spot. Once the inspection is done, ask the individual to inform your entire staff about his or her findings. This shows the inspector and your staff that the proper measures will be taken to make improvements if necessary. Make sure to sign the report, which only indicates that you received a copy, but you don't necessarily need to agree with the findings. Never offer food or other things to an inspector as a way of bribery. Never refuse an inspection because the health department is still capable of getting an inspection warrant.
Action to Take in Case of a CitationNo matter how careful you are there is always a possibly of missing some small detail that an inspector will surely notice. Their job is to notice those small details. You have to learn to have a very keen eye for things that are out of place or not properly taken care of. Most likely you can correct the small things that you are cited for while the inspector is still present. If the problem is taken care of immediately and appropriately, it is likely that the inspector will remove the citation. If for some reason you don't understand why you received a citation then ask. Inspectors are trained to answer any and all questions about restaurant health codes and they will be more than happy to help you understand. If you don't agree with the citation, do not say anything to the inspector because this can only stir up trouble. Sign the report and appeal the decision later.
MORE RESOURCES:FDA Model Food Code (National Restaurant Association) How to Prepare for a Health Inspection (National Restaurant Association)
Floral Cases are a great way to showcase the fresh, colorful flowers and arrangements that you have ready for sale at your business. Designed to prolong the freshness and the lifespan of your blooms, these flower cases will deliver quality service to your operation while boosting sales and your bottom line! True Refrigeration is one of the most trusted brands when it comes to commercial refrigerators, freezers, and flower cases. Depending on the size of your business and what kind of business you run, there are many options available. Here is a quick guide to purchasing your commercial floral case.
Timing is EverythingNo matter what you are shopping for you should consider a timeline for your business. If the product seriously affects your sales, the sooner you buy it the better. Marketing for holidays well in advance will also greatly improve your sales and alert customers that they can place orders long before the holidays roll around. You also might want to consider birthdays, anniversaries, and graduation announcements along with specific discounts for each one so that customers that have purchased products from you before will return and give great referrals.
Case Size is a FactorThe larger your floral case is, the more flowers you can stock and sell. No matter how big your business is or how much you rely on flower sales you need to consider the fact that when holidays come up you will need the space provided by a larger case. For gaps between holidays, you can spread out your products and allow more space for your displays. If your business is pretty small or you don't rely heavily on these sales, then buying even a small case would still be a great investment in the long run.
Variety in Your ProductsThe most obvious use of a floral case would be for the purpose of keeping your flowers fresh and beautiful. However, you might want to look into providing other products for your customers, such as pretty plants for around the house or small accessories that would go with the plants. A floral case is not just a case -- it is also a display case for other gifts. Customers love variety and they love to know that you have products that go well together. Pairing products is just another way to increase sales. At Mission Restaurant Supply, we stand by our products and bring you only the best equipment and supplies no matter the occasion. Feel free to call us at 800-319-0690 with your questions or comments!
So you have made the decision to open a restaurant, whether it be a privately owned or franchise restaurant, and you are ready to get the ball rolling in the construction process. Obviously the first step in any business plan is to figure out what kind of budget you have and how much of your money is going to go to each step of the construction. Knowing who to talk to in the beginning and who to keep in contact with throughout the years of your business will most certainly help to determine your future success.
Know the Rules & RegulationsNo matter where you decide to build your restaurant, there will be zoning laws that affect the type of businesses that pop up around you and that affect your taxes. Not only do you want to choose a lot that is in a commercial zone, you also want to build your establishment near businesses that will bring more traffic to your area, such as movie theaters and malls. City officials and the zoning department will let you know if you chose an appropriate location, but you will also need to be checked out by the Environmental Protection Agency before starting construction. - Ask your city utilities department when you need to set up an account. Before the construction of your restaurant is finished you will need to start paying for gas, water, electricity, cable, trash, etc.
Construction is UnderwayThe first step you need to take is to meet with a consultant and a commercial kitchen designer. Depending on the kind of food you plan to serve and how big your operation will be, these two people can help you to figure how large your kitchen needs to be and what equipment is absolutely necessary. Next you need to find an architect and an engineer. Your architect will draw up the plans for your restaurant and the engineer will let you know if the building is according to code and ready to be put up. Your architect, interior designer and general contractor will work closely to make sure that your ideas come to life as accurately as possible. Your interior designer should have an extensive portfolio and if they know your general contractor or architect from a previous job you know you're in good hands.
What comes next?It's time to start pouring the foundation and putting up the walls. You will have two different carpenters - framers and finish carpenters. The framers are responsible for putting up the body of your restaurant, while the finish carpenters work on all the final details. The only thing these two types of carpenters won't take care of are the insulation of the building and the roofing. Your electricians and technicians will make sure that all of your wires, electrical outlets, and lighting are done correctly. The interior of your restaurant will slowly come together as your painters, carpet layers, and interior designer add finishing touches. The last thing to take care of before final inspections are done is to have a landscaper take care of the outside décor and to hire a graphic artist to design all of your menus, business cards, gift cards, posters, to-go menus, gift certificates, and flyers. Once your final inspections are done, you are ready for business!
EXTRA TIPS:- You must run your plans by the Department of Building and Safety, your County Health Department, and the Fire Marshall. - Did you know that Mission Restaurant Supply offers commercial kitchen design services? - Make sure that your interior designer has an extensive portfolio. Most of them have a contract that requires half of the money up front, so if you become unhappy with the job they are doing you could be out a lot of money. - Research, research, research. - Selecting glossy paints saves time when cleaning or repainting, and provides a nice glow in your dining room. - For cleaning purposes, try rugs instead of carpet. - Try zero scaping outside of your restaurant to cut back on allergens, bugs, and cost of upkeep. - ALWAYS ask for references.
QUESTIONS TO ASK:- Interior designer & architect: Have you worked on restaurants before? What is your proposal on how to save money? Do you have a portfolio? - Food service consultant: What is the absolute necessary equipment? What equipment will make my kitchen run most efficiently? What equipment can I go without or buy later? - Equipment dealers: Do I have to pay shipping on large orders? What kind of warranties do you offer? What are the most trusted brands and why? - General contractor: Are all of your licenses up-to-date? Do you have your certificates of insurance? Have you worked on restaurants of this scale before? - Graphic artist: Do you have a portfolio? Do you have your own software? Do you do web design as well?
MORE RESOURCES:- A restaurant construction checklist by Mosser Design:
If you are new to the restaurant business you probably have a lot of unanswered questions. No matter how ready you feel for the big day when you finally open your doors to the public you may not realize that you actually have a lot more work to do. You will be competing with huge franchises as well as small family-owned restaurants that have been around for years and have a strong reputation. There is nothing wrong with being too prepared. Here is a simple guide to being ready for your restaurant's grand opening.
Make Sure That You Have Well-Practiced Chefs and CooksNothing is worse than having multiple individuals in your kitchen that have their own cooking styles and habits. The minute your chefs and line cooks step into your restaurant they should have a strong understanding that the food will be prepared to your liking and that everyone must prepare it the exact same way. Consistency with your food keeps people coming back because they expect to get the dish they loved the time before. If there are any flaws or changes, the patron will notice and most likely they won't return. Your cooks and chefs should be well-versed in the recipes, serving sizes, cooking styles, and flavors of the dishes on your menu, and should be tested until there is consistency across the board.
Prep Your Servers, Bartenders, and HostsYour hosts should have a general idea of what food you serve and certain menu items to suggest to guests, especially appetizers. Simply by mentioning that the patron would love a certain dish will most likely result in more sales. Your servers should not only be able to suggest dishes, they should know what their favorite items are, what all of the ingredients are (in case of food allergies), and be able to suggest a drink that would go great with the meal. Your bartenders need to take it one step further. They need to know a lot of information about your specialty drinks and wines. Knowledge of good wines means selling more expensive wines by the glass and bottle, which results in much higher revenue. Sales from the bar can be most lucrative. Lastly, make sure that all of your staff works together and helps each guest individually.
Marketing is KeyNot only do you need to know how to market your restaurant, but you also need to know where and who to market to. Most likely there is a magazine or newspaper in your town that features certain restaurants, especially if they are asked to come to your grand opening and be a special guest. Marketing for others will create allies and will greatly help your reputation just by word of mouth. Know what kind of crowd you want to market to and what part of town would be the best to reach out to (at least in the beginning).
Plan a "Soft Opening"Soft openings are a great way to bring attention and new guests to your restaurant. The idea is to have a special event before you open your doors to the public for those individuals that helped your restaurant in some way or will be able to help your restaurant in the future. This includes wine reps, liquor reps, important figures or officials in your city, journalists, and family members of your employees. Family members will be the most likely to bring in more guests with them the next time they come and journalists will be grateful and willing to write you a wonderful review. This event also allows you to work out last minute kinks with your food or presentation (even though there really shouldn't be any at this point) and make your staff feel more comfortable about the big day.
Plan Future EventsOther than your soft opening, your grand opening is your first opportunity to market your restaurant even more. Planning events that will be taking place at your restaurant in the near future will prompt guests to make plans to return. Some ideas for this are hosting a wine dinner where your food is paired with some of your delicious wines, having a food tasting where guests can try small samples of certain items (drinks not included so you can make a profit), and offering to cater private events at a discounted rate to guests that plan to book their events before a certain date.
EXTRA TIPS:- Make sure to have a take-home menu for guests, starting with your soft opening. They need to be able to study your menu before returning and it will allow them to work up a craving for something new. - Plan events that will make guests feel like it is free, but where you are making some kind of profit. Offer free food with a cash bar or a few free drinks with the purchase of a meal. - Have a food tasting with your entire staff so that describing the items is a breeze for them. - Introducing your head chef and managers to guests will make them feel important and they will want to become regulars at your establishment.
Executive chefs, sous chefs, line cooks, culinary students, housewives, and just about anyone that's ever prepared a meal all have something in common: the tools they use in the kitchen. Most novices, at-home cooks, and even respected chefs don't need the expensive specialty tools sold at high end outlets to whip-up a meal. If every executive chef in the US were asked to pick the three tools they use most often during the course of their work day I'd be willing to bet one tool would find itself on every single list: a knife. Obviously, the shape and size of the knives would vary, but the fact is kitchen knives are one of the most essential culinary tools. That being said, it's important to pick the right knife for the job. FORGED KNIVES VS STAMPED KNIVES: Forging is a method that involves heating steel or steel alloy at extremely high temperatures then setting and hammering the steel into a desired blade shape. Once the steel is forged into a blade it's heat-treated, ground, polished and sharpened. The end result is generally a thicker and heavier blade that's able to retain its sharpness longer while remaining properly balanced. Stamped knives are "stamped" or cut out of sheets of rolled steel. Although stamped knives are lighter and more affordable, they lack the quality and balance of forged blades and usually need to be sharpened more frequently. DIFFERENT STYLES:
CHEF'S AND COOK'S KNIVES:
- All-purpose knife
- Vary in size (6-12 inches in length), 8 inch being the most popular
- Wide, curved edge ideal for chopping, dicing, mincing, and slicing
- All-purpose knife
- Vary in size (usually 2-4 inches in length) and style (sheep's foot, spear point, chef's style, clip point, tourné)
- Smaller size ideal for garnishing and peeling
- All-purpose knife
- Between paring and chef's knives in size (6-7 inches generally most popular)
- Useful when cutting non-solid fruits and vegetables, like oranges and tomatoes
- Commonly referred to as the "Asian Chef's Knife"
- All-purpose knife generally lighter, shorter (5-7 inches in length), and thinner than chef's knives
- Straighter, more blunted edge ideal for chopping, dicing, mincing, and slicing
- Primarily used for cutting and slicing meats
- Long and narrow knife (usually 8-14 inches in length), often has a rounded tip
- Long, flexible blade makes it easy to cut meat into thin slices
- Used to separate bones from meat
- Narrow blade (4 to 8 inches in length), either flexible or stiff
- Flexible boning knives are great for fish and poultry, while stiff boning knives are better suited for beef and pork
- Serrated knife used to slice loafed bread or food with a hard outer surface and a soft center
- Shorter and heavier than a slicer (6 to 12 inches in length)
BUTCHER KNIVES AND CIMETERS:
- Suitable for chopping, dicing, mincing, and slicing meats, as well as trimming and cutting joints
- Long, wide knife with a breaking blade (8 to 12 inches in length)
- Used to pry open oysters
- Short knife (3 to 4 inches) with blunted edge and tip
- Used to cut through and split bones
- Thick, heavy blade is rectangular in shape and very stiff
- Light-duty "Chinese Cleavers" are similar in shape but aren't intended for the same use
Choosing the correct knife for different culinary duties usually isn't difficult. Obviously, it makes more sense to use a large chef's knife to slice a watermelon than it does to use a small paring knife! There are other things to consider when choosing the right knife, though. The blade of a knife is extremely important, but the handle can't be overlooked when deciding which knife to purchase.
Food-borne illness is a genuine scare in the food service industry so cleanliness keeps the doors of restaurants, bars, hotels, and other eateries open for business. An easy way to avoid contamination and keep the health department happy is to use knives with anti-microbial handles. These handles act as a safeguard against the growth and spread of microorganisms. Although there are a number of materials used for knife handles, in the food service industry it's absolutely necessary to use a handle that's going to reduce the risk of food related infection.