Useful Resources

Common questions before and after you purchase your restaurant equipment and supplies.

  • Hand Washing Awareness


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    As much as we use our hands on a day-to-day basis, it should come as no surprise that our hands are some of the largest transmitters of germs and infectious diseases out there. According to the Centers for Disease Control and Prevention, the most important thing we can do to keep from getting sick and spreading illnesses around is to clean our hands. Every year, both on October 15 and the whole month of December, there are hand washing awareness initiatives dedicated to educating people on the importance of hand hygiene. However, this education really shouldn't be limited to one day, week or month. Hand hygiene is something that should be practiced all the time: when preparing food, before meals, after using the restroom or handling garbage, after shaking hands or rubbing your nose, after talking on the phone or using a computer keyboard/mouse, even after turning a doorknob. The truth is, germs live everywhere and your hands should be washed all the time. Here are a few reminders that will keep you fresh and clean:

    So How Do I Really Wash?

    1. Wash with soap and warm water.
    2. Lather your hands, wrists, palms, back of hands, fingers and nails and scrub for 20 seconds (The amount of time it takes to sing Old MacDonald Had a Farm or the Happy Birthday song twice!)
    3. Rinse and dry with a clean towel.

    What's The Big Deal?

    Infectious diseases are the leading cause of illness and death worldwide.
    Come again?!

    Yes, you read correctly. And they also happen to be the third leading cause of death in the United States. According to the PPPHW, "The simple act of washing hands with soap can significantly cut the risk of diarrhea (from 30 percent to 50 percent, Fewtrell et al., 2005) and that of respiratory tract infection (from 21 percent to 45 percent, Curtis and Cairncross, 2003). UNICEF estimates that diarrhea kills one child every 30 seconds. Scientific research shows that handwashing with soap prevents disease in a more straightforward and cost-effective way than any single vaccine."

    Why Hand Washing?

    One gram of human feces has over 10 million viruses in it and one million bacteria. These pathogens are easily transmitted by an infected host (hands, for one) the moment you touch something, be it your nose, your eye, the table, or your food. Frequent hand washing, therefore, is criticial to stopping the transmission of these germs and reducing the risk of infections in addition to the cross contaminations of these pathogens in food, on surfaces and to others. It's the most affordable, easily acted upon, most readily available "vaccine" out there.

    Are Hand Sanitizers and Wipes Really Effective?

    Hand sanitizers and disinfecting wipes are an easy and effective way to kill germs on your hands and stop them in their tracks. They are especially useful when located in places where people are on-the-go and soap and water isn't available. Remember too that though they're effective in killing germs, they aren't designed to remove dirt or grime off your hands so wash with soap and warm water whenever possible.

    Is Antibacterial Soap More Effective Than Regular Soap?

    If you follow the 3 steps above, lathering and scrubbing for at least twenty seconds with soap and warm water, all soap should do the job about equally for non-healthcare settings. Antibacterial soap is essentially normal soap with antimicrobial ingredients added to it but the FDA says there is "no evidence" that antimicrobial soap keeps people healthier than its regular counterpart. 


    Header image Credit

  • 3 Things You May Not Have Known About The Chafing Dish

    When you think of long banquet tables with delicious foods on display or catered parties at your home, what is the one kitchen tool that comes to mind? If your answer was Chafing Dishes, you guessed right.

    Screen shot 2014-09-10 at 5.07.02 PM Image Courtesy of The Oxford Companion To American Food and Drink
    With all the wonderful technology that's infiltrated the world of cooking today, there is still a certain level of appreciation for the unchanging, original design of products that are classic in their nature. Chafing Dishes are one such item and it is their solid simplicity and usefulness that has made it a mainstay in kitchens of all times, shapes and sizes. Interestingly, chafers have a history spanning way, way back. Here are 3 things you may not have known about these kitchen staples.


    1. "Chafer" or "Chafing Dish" comes from the French word "Chauffer" which means "to heat." This soft heat coming from the bottom through a double lining (via the water pan and the food pan) is what makes the chafing dish so desirable for a wide range of foods and delicacies. It lightly cooks, heats and holds food at a heated temperature for a long period of time. Now who wouldn't love that?


    2. Chafing Dishes have been around for a long, long time. How long you ask? Before microwave ovens were in the picture, chafing dishes were used by American colonists in the 1700s. Before that the Europeans used them plentifully, spanning back to the Middle Ages, and before that the inhabitants of ancient Greece and Rome used them on the tables for their lavish feasts and banquets. (Research has shown the remnants of bronze chafing dishes surface in the ruins of Pompei!) From then to now, chafers have had a pretty steady presence, fading out only to come back in. For example, after the Depression and through World War Two, chafing dishes weren't used as widely. However, after the war, chafing dishes had a resurgence as home entertainers began using them more to add something special, slightly more elegant and purposeful to their tables. Today, of course, the chafing dish is a widespread solution to all kinds of commercial and residential needs.

    3. Back in ancient times, chafing dishes were said to be a symbol of the entertainer's prestige and wealth. Different chafers would have different metals, from copper to brass, and delicacies were cooked on display for all the party to see. To this day, you will find chafing dishes of all different styles and materials so that you can find a flattering look for your unique needs and venue.

  • The Dynamic DynaCube

    dynacube
    When it comes to foodservice equipment and supplies, the more your investment can save you time and money, the better. And that's exactly why Dynamic USA has been in the industry since 1964.

    At MissionRS.com you will find the "DynaCube" a professional manual food cutter that is designed to dice up your fruits, vegetables and certain meats in no time. Below are a few graphics to show you the ins and outs plus an informative video so you can watch it in action.


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    What are the Advantages?
    1. The DynaCube will chop up soft, delicate vegetables like tomatoes, onions and peppers with ease in addition to some cooked meats and fruits. It's efficient, rapid, and cuts cleanly to yield the best results in the least amount of time. It can even julienne your vegetables for you!

    2. This product is made of a high quality, durable polycarbonate plastic and is outfitted with a patented grid system made up of two surgical stainless steel blades that are designed to do all the work. There's one grid set available in different sizes that's located within the DynaCube plus one cutter blade mounted externally beneath it. The two blades move in opposite directions and don't ever need to be sharpened.  Simply crank the handle and let the DynaCube's revered, easy blade/grid system do the work for you.

    3. The DynaCube is designed to mount safely and securely to your stainless steel countertops thanks to handy suction cups on the feet of the product. There are also mounts for wood.

    4.Though the DynaCube should not be put in the dishwasher, all parts and pieces can be washed, rinsed, and sanitized in the sink simply.



    The Ins and Outs:
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    DynaCube Anatomy:

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    As you can see, this affordable, manual food cutter is designed to bring efficiency and simplicity to your foodservice business. It's known for its ability to handle those soft fruits and vegetables that often have trouble being cut into fine dices. With the DynaCube those problems are solved. Should you have more questions on the DynaCube or want to learn more about it, please feel free to call one of our customer service agents agents for more information! We're available to visit with you Monday through Friday 8 AM to 6 PM CST.
  • 4 Things To Know About The Silver Saver

    Every commercial kitchen, be it a cafeteria, a hospital, a school, a nursing home or a stadium, has a couple of things that it can't operate without. One such thing is flatware: the forks, knives and spoons that allow diners to eat the food created for them. Unfortunately, however, its' lightweight nature makes it highly susceptible to being thrown out unknowingly when plates are being scraped. In fact, did you know that flatware is one of the most frequently re-ordered kitchen items for a restaurant operator? Because these flatware items are tossed out accidentally, costs can grow at unprecedented rates. It's like throwing away money! One of the ways to control this rising cost is to invest in a Silver Saver by the Restaurant Remedy Group. This magnetic probe is designed to grab tossed flatware from the trash. Simply insert it directly into the garbage can and let it do the dirty work for you.

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    Here are a couple of key things to know:

    1. The SilverSaver works perfectly with 18/0 flatware and other 18/0 metal objects like souffle cups and ramekins as it is highly magnetic. For those operators with 18/10 flatware, the SilverSaver may not retract lost flatware quite as easily since the higher nickel content is attributed to lower magnetism.

    2. Since the SilverSaver will be swimming in the trash on an hourly basis, cleaning it should be an obvious priority. The manufacturer recommends cleaning it with hot water and a towel every two hours but notes not to expose the magnet to temperature over 176º F in order to keep its strength.

    3. The Restaurant Remedy Group has a nifty savings calculator on their site where you can calculate just how much money you can save at your establishment by investing in their product. Depending on the total number of stores and the average cost of flatware per piece in addition to the average number of pieces lost a day, you can configure how much money you will save per day, per month and per year. (Some operators make their money back in just 30 days or less!)

    4. There are two SilverSavers available for purchase, both at great, affordable price points. The SilverSaver Ultra is your classic tool complete with a high-powered magnet. The SilverSaver Elite is the same as the SilverSaver Ultra but is is equipped with a magnetic auto release so you can effortlessly remove retrieved silverware by squeezing a trigger.


    What do you think? How much flatware do you run through on a weekly, monthly, yearly basis? It might be more than you think! The SilverSaver is designed to troubleshoot these issues and relieve these lost costs by quickly and easily extracting lost items from the depths of the garbage. You can shop for the SuperSaver here and we welcome your calls at 1-800-319-0690 Monday through Friday.

    Want to watch the SilverSaver in action? Check out the video here!
  • Popcorn Tips and Trivia

    Whether you're sitting in a dark movie theater or sneaking a snack in the company break room, hot, buttery popcorn is hard to beat. Popcorn is also a great option for foodservice operators looking to boost their bottom line. With profit margins often exceeding 80% Commercial Popcorn Poppers drive profitability into all different applications, from cafeterias to theaters, rehabilitation centers and stadiums. At MissionRS.com our popcorn poppers are designed with strong cabinets and space-saving footprints and all will deliver performances that will pop out in your kitchen.

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    What Size Popper Do I Need? If you are looking for a popcorn popper for your movie theater, business break room, school or other commercial application, finding the right size is key. Popcorn kettle sizes equate to the number of one-ounce servings of popcorn that the machine will make in any given pop cycle, which generally lasts 3-4 minutes. An example:

    • A 4 ounce kettle popcorn machine like this one makes 4-one-ounce servings in every 3-4 minute cycle. 

    Knowing that there are roughly 20 pop cycles per hour (60 minutes / roughly 3-4 minute pop cycles) you will be able to calculate what size popper you need given your establishment's peak hourly demand. 

    • If making less than roughly 80-90 servings of popcorn you will need a 4 ounce popper
    • If making approximately 90-120 quarts of popcorn you will need a 6 ounce popper
    • If making roughly 130-160 quarts of popcorn you will need an 8 ounce popper

    How Does Popcorn Pop? Popcorn kernels have a 13-14% moisture content at the center of their hull which is just enough moisture to make them explode under pressure. When this moisture is put under the machine's pressure, that inherent moisture begins to steam and is forced out, causing the hull to pop. If that moisture level is too high or too low the popcorn will not pop- simple as that.

    How Do I Store Unpopped Popcorn? Because that 13-14% moisture level is so important to a kernel's popability, popcorn kernels must be stored in a sealed, air tight container at room temperature, thereby kept from getting overly moist or dried out.

    Is Popcorn Bad For Me? Popcorn in its natural state (sans butter, sorry) is actually one of the healthier snacks out there with everything from Vitamin B, E, iron, phosphorous, protein, riboflavin and thiamin found in its chemical make up. 

    What Is An Old Maid? Old maids are the kernels that don't pop during a cook cycle. These kernels may have too much or too little internal moisture to properly steam, expand and pop, and the kernels remain whole in the popper or in the clean out drawer located at the bottom of the machine. 

    How Addicted Are We? Americans consume 4 billion gallons or 16 billion quarts of popcorn annually making the USA the largest popcorn consumers in the world!

    What Brands Are Available at Mission? MissionRS.com has a number of popper brands to choose from including Star Mfg and Benchmark USA. Both are industry leaders with great warranty terms and trusted performances. Please feel free to contact our customer service team at 800-319-0690 to find out more about these brands and the units available for your business!

  • Cinco De Mayo Favorites

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    Cinco de Mayo, (not to be confused with Mexican Independence Day on September 16th), is a fun, widely celebrated occasion in the United States. The origins of Cinco de Mayo hark back to May 5, 1862 when the Mexican army was victorious against the French at the Battle of Puebla. Today, Cinco de Mayo is still a much-loved day to celebrate Mexican culture, and restaurants and bars around the United States act accordingly, making margaritas and celebrating the country's delicious cuisine. In case you're looking to throw a Cinco de Mayo party from home, these few items will help you get organized, not to mention they are a great investment for anyone who appreciates a good Mexican drink or meal year round!

    1. Tabletop Servers like molcajetes, cast iron skillets, tortilla servers and more are great to have on hand for serving up your favorite Mexican dishes while adding authenticity to your presentation. Make some fresh guacamole and serve it in one of our light-weight molcajetes, or whip up some fresh salsa in seconds with a Vitamix or Blendtec blender. If you're making fajitas on the grill, boost the presentation by serving them up on sizzling cast iron skillets with wood liners, and keep your tortillas nice and hot in one of our colorful servers.

    2. Whether you're making virgin or alcoholic margaritas, having a good Bar Blender will make it quick, simple and mess-free. We have a large diversity of blender models and price points with many under $100!

    3. Margarita Glasses are a necessity for not only a Cinco de Mayo party but for anyone who appreciates the celebrated drink year round (that would be us!). We have some great margarita glasses, including festive cactus styles, in sizes from twelve to sixteen ounces. Be sure to also check out our Plastic Drinkware!

    Looking for a little inspiration to get you started? Check out our favorite guacamole recipe and our go-to margarita recipe.

    !Salud!
     

  • FEDA 2014 Recap

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    Another successful Foodservice Equipment Distributors Association (FEDA) Convention has come to a close. From March 26-30, 2014, the industry's premier dealers gathered together for their annual convention which took place in Indian Wells, California at the Renaissance Esmeralda Resort & Spa. 

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    This year our very own CEO at Mission Restaurant Supply, Jack Lewis, was the FEDA Convention Chair, and the overarching theme was Strategies to Boost Your Bottom Line. Amidst the palm trees, the desert sand, and the beautiful mountains, many great opportunities unfolded to learn, meet with peers new and old, and to discuss relevant topics facing our industry today.
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    In addition, we had a host of wonderful speakers come speak to this year's attendees, from Shawn Achor, the Harvard lecturer and author of the internationally bestselling book, The Happiness Advantage: The Seven Principles of Positive Psychology That Fuel Success and Performance at Work, to Chef Jeff Henderson, author, chef, and TV personality extraordinaire who shared his story "from cocaine kingpin to head inmate cook to celebrated chef" and who has become "a powerful inspiration to people who have struggled to find success when the odds are stacked against them." 

    These speakers exceeded our expectations and fueled us with motivation,  thought-provoking ideas, and practical advice that can help us better run our businesses and serve the industry!


    We look forward to seeing our fellow dealers and distributors next year in Phoenix for FEDA 2015!
  • 3 Ways To Care For Stainless Steel

    cia-kitchen Picture via atpearl.com taken at The Culinary Institute of America- San Antonio
    Stainless steel is a staple in foodservice kitchens, and when properly looked after, it can be found shining everywhere from your countertops to the sinkswork tables, refrigeration, and the cooking and ware washing equipment. There are a number of reasons for this prevalence, but mostly, stainless steel is used throughout because it is very durable, safe for food preparation, resists corrosion more so than other materials (resist is the key word here) and it is nonporous, so moisture, bacteria and other harmful remnants can't easily seep into the material. However, contrary to popular belief, stainless steel can stain and even rust if not properly maintained. Here are some tips for cleaning and maintaining your stainless steel surfaces in the back of the house so you get rust-free service for years:
    1. Always use soft cloths, rags and sponges when cleaning the surfaces of your countertops, sink wells, and your stainless steel equipment. Abrasive brushes, scrapers and steel wool can quickly scratch and damage the thin film shield that protects the steel, creating a better opportunity for rust to form. Also, it is a general tip that you should clean going with the grain line. Usually, you can see  which way the grain of the steel is going and it's best to polish going with- not against- that line.
    2. Be sure to clean your stainless surfaces regularly and use the right sanitizing cleaners, keeping in mind the recommended concentration of your cleaner. Cleaning solutions like alkaline and alkaline-chlorinated cleaners should be used whereas traditional chloride solutions are advised against. High chlorine content is not recommended for stainless steel cleaning as it will eventually pit and rust the steel surface. If you do use chlorinated cleaners, be sure to check the concentration and strength, and then rinse it off quickly, before wiping down and drying the stainless surface.
    3. Hard water is one of the hardest things on stainless steel (no pun intended). Many foodservice establishments know this all too well and have equipped their water supply with  filtration systems to soften the water by sifting through some of the harsh chemicals that result in deposits, spots, and eventually, rust. Furthermore, hard water when heated can leave deposits on your steel surfaces which will eat through the protective film, causing rust, once again. Knowing this, it's important to keep water from standing on surfaces and wipe down moisture whenever you can.
  • 5 Reasons You Should Invest In A Garland Restaurant Range

    Untitled-7 Every restaurant and commercial kitchen relies on a powerful cook line that can fulfill its duties and keep up with the rigors of daily use. Every so often a brand comes along that takes this simple principle and exceeds the customer expectation, both aesthetically and functionally. With Garland Restaurant Ranges, your business can achieve just that. A model of durability, style, high performance and versatility, the Garland Restaurant Ranges are a must for the operator looking for unparalleled performance. Here are 5 points that show how Garland stands out amongst the rest:


    1. LARGER COOK TOP = GREATER PRODUCTIVITY

    With 27 inches of cooktop depth, the Garland Restaurant Range has the largest cooking surface in the industry which means you can do more at any one time. Will hold six 12 inch pots easily!


    2. UNIQUE BURNER CONFIGURATION = MORE CONCENTRATED HEAT

    Garland uses two-piece Starfire Pro Burners which pack 33,000 BTUs of power in a concentrated configuration, giving you the most precise heat and burner efficiency.


    3. LARGE, PORCELAIN OVEN  =  INCREASED COOKING PERFORMANCE & VARIETY

    As a chef you need the maximum space possible to get your tasks done. With Garland's restaurant ranges, you can benefit from the extra large oven which holds standard full size sheet pans in both directions. More versatility, better user experience. The oven features a fully-lined porcelain interior with a 38,000 BTU cast iron "H" burner that recovers quickly and retains heat for the best temperature management and consistent cooking performance. So whether you are baking, roasting, or something in between, the Garland ovens will provide a "Best In Class" usability for all your cooking demands.


    4. ACCESSIBLE GRATES, BURNERS & CRUMB TRAYS = EASY MAINTENANCE

    As anyone in the restaurant industry can relate, maintenance is a key factor in upholding the integrity of your kitchen equipment. Given the time restraints in a daily working environment, finding equipment that is simple and easy to maintain is paramount and will actually increase the likelihood that maintenance is being adhered to. With Garland's Restaurant Ranges there are a number of factors that simplify maintenance, including the easily-handled, removable split grates, the two-piece burners which are easily accessible and cleaned, pilot lights which are kept outside of the spill zone, therefore minimizing mess, and fully sealed crumb trays which are quick and simple to remove for emptying.


    5. CUSTOM CONFIGURATION = GREATER MENU CREATIVITY

    Whether it's a salamander broiler, a griddle, a raised griddle-broiler, or back guards, Garland manufacturers their ranges to fit your needs and the needs of those who've worked long and hard in this industry. By configuring your range with other equipment, your menu creativity and possibilities are endless, and you can efficiently maximize your workspace on the cook line.  


    Have questions? Please call us at 800-318-0690 Monday through Friday 8 AM to 6 PM Central Standard Time and we'd be more than happy to answer your questions!

    Want to learn more about Garland? This blog details the five key principles of trust behind the Garland has created as a player in the foodservice industry.
  • Insinkerator Garbage Disposals

    8   As all of you in the food service industry know, the dish room and its subsequent operation is paramount to the success and efficiency of your business. As such, having an adequate garbage disposal system is key. This is where Insinkerator comes in. This food waste management brand continues to be a customer favorite and an industry favorite for providing disposals that run continuously, grind wasted food efficiently, while providing considerable labor savings for your business. Why Buy A Commercial Garbage Disposal?
    • Reduce Labor Cost
    • Increase Efficiency
    • Improve Sanitation
    As this video shows, there are a number of "Do's and Dont's" when it comes to operating your disposer. Here are a few of the key tips to remember: 1 2 3 6   Commercial Disposals are an investment but they are absolutely necessary for food service businesses of all sizes, from large hospitals and schools, to small restaurants, and they are most often found at soiled dishtables or by vegetable preparation areas for quick easy disposal and clean up. There are a number of different sizes and motor capacities that you can choose from, depending upon the scale of your business. What Size Disposal Do I Need? For 100 People Per Meal:
    • Soiled Dish Table: SS-75
    • Vegetable Prep Area: SS-50
    For 100-150 People Per Meal:
    • Soiled Dish Table: SS-100
    • Vegetable Prep Area: SS-75
    • Salad Prep Area: SS-50
    • Pot Sink: SS-50
    For 150-175 People Per Meal:
    • Soiled Dish Table: SS-125
    • Vegetable Prep Area: SS-100
    • Salad Prep Area: SS-75
    • Pot Sink: SS-50
    • Meat & Seafood Prep Area: SS-150
    For 175-200 People Per Meal:
    • Soiled Dish Table: SS-150
    • Vegetable Prep Area: SS-150
    • Salad Prep Area: SS-75
    • Pot Sink: SS-75
    • Meat & Seafood Prep Area: SS-150
    For 200-300 People Per Meal:
    • Soiled Dish Table: SS-200
    • Vegetable Prep Area: SS-150
    • Salad Prep Area: SS-75
    • Pot Sink: S-75
    • Meat & Seafood Prep Area: SS-300
    For 300-750 People Per Meal:
    • Soiled Dish Table: SS-300
    • Vegetable Prep Area: SS-150
    • Salad Prep Area: SS-75
    • Pot Sink: SS-75
    • Meat & Seafood Prep Area: SS-300
    For 750-1500 People Per Meal:
    • Soiled Dish Table: SS-500
    • Vegetable Prep Area: SS-300
    • Salad Prep Area: SS-150
    • Pot Sink: SS-150
    • Meat & Seafood Prep Area: SS-300
    For 1500 meals and up, please contact a Mission Restaurant Supply Sales Representative at 800-319-0690 Monday through Friday 7 AM to 6:30 PM (CST) and someone will happily assist you in finding the right disposal for your needs. If you don't see the model number listed here on the Commercial Disposal page of our website, please contact us at quote@missionrs.com or call us at the number above and we would be happy to quote you!

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