Useful Resources

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

  • 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.

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    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!
  • Leukemia and Lymphoma Awareness

     

    For most of us, cancer has at one time or another affected someone we love or someone we know. These terrible diseases have invaded so many lives and cast dark shadows across the globe, and ultimately, it's up to us to help. September is National Leukemia and Lymphoma Awareness Month, and we are happy to be able to spread the word about this particular cause. People everywhere, including some of us within the Mission Family, have grieved over the loss of loved ones with blood cancers. Uniting together this September, each and everyone of us can help spread the word that the fight for cancer continues, and there is always hope for a cure. Through your unique donation, more time and effort can be afforded to investing in resources necessary to the fight. The Leukemia and Lymphoma Society (LLS) has a secure, flexible donation center on their website where you can help. Why donate at LLS? "The Leukemia & Lymphoma Society (LLS) is the world's largest voluntary cancer research agency specifically focused on finding cures and better treatments for blood cancer patients." Rest assured that you're working with the best. What's Their Mission? The mission of The Leukemia & Lymphoma Society (LLS) is: Cure leukemia, lymphoma, Hodgkin's disease and myeloma, and improve the quality of life of patients and their families. How do I help? You can help improve the lives of people affected with blood cancers in a number of ways. 1. Donate either online {By Credit Card or Paypal}, by mail, or phone. 2. Leave a Legacy of Hope {To learn more click here.}  3. Volunteer, become a sponsor, an advocate, or participate in the next event near you! There are countless ways to help! LEARN MORE.

    Remember, your gift will help the lives of others who really need it.

    Make a difference and give back today.

  • 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
  • NEWS Break :: 2011 Turkey Recall

    The big food news on the street as of late is the recall of over 36 million pounds of ground turkey meat released in the United States by Cargill, one of the biggest meat distributors in America. As cases of "antibiotic resistant" salmonella are turning up {including 1 fatality recorded} the nation is tuned in and hoping to learn more about how a meat recall of this scale could've happened now in 2011. Many questions are plaguing those not only sickened by the contaminated meat but by those who weren't and could've been: What caused this? How is our government regulating our food? Why did it take months before a warning was issued by regulators? These questions are the first of many that will put stress on our government to tighten their policy on food safety. THE LOWDOWN In March and arguably earlier, regulators traced a string of Salmonella Heidelberg in ground turkey distributed from a Cargill plant in Arkansas. Salmonella Heidelberg is one of the most common strains of Salmonella from the approximately 2500 variations existing. Sources say that traces of the contaminated meat were noted in March and maybe even earlier, but government regulators waited until recently to recall the products. WHO'S RESONSIBLE? Officials from the Centers for Disease Control and Prevention and the Food Safety and Inspection Service of the U.S. Department of Agriculture are partially responsible. The two organizations have confirmed that they were aware of the hints of salmonella that were linked to the hospitalizations and the one fatality caused by this outbreak, but nothing was done and no report was issued. It is partially their responsibility to be testing poultry and many other meats for taintedness, however, there are restrictions and limitations to the recall process that create complications. Ideally, the functions of the USDA and the FDA would unite by a stringent government-endorsed food safety system so that proper procedures and measures are taken at all times to protect the public from sickness. WHAT'S TO LEARN? The lesson behind this most recent recall is to always be cautious of what you're buying. Keep current on food-related news and be alerted by recalls or talk of mass contamination and distribution. It is highly encouraged for consumers to continue to check their homes for recalled products. Check out the full recall list here. Practice good food safety in your own home as well. Whether you are running a restaurant or you're cooking for your family at home, practicing smart food safety is extremely important to the health of everyone involved. Contracting a foodborne illness can be just as easy at home as it is in a restaurant if you don 't know the proper food safety tips and knowledge. Here are some blogs we recommend for an update on how you can stay food safe. Learn how one company has pushed the envelope in Food Safety. (We can find their products here at Mission!) Read our Blog on How To Combat Foodborne Illness
  • Why MISSION?

    Mission Concepción

    We've had many great questions from our customers regarding why our name is Mission Restaurant Supply- what's with the Mission? Some of our customers have asked if we are headquartered in Mission, Texas (we are not) and some have guessed that we just thought it was a strong, solid name, but the truth is that we have chosen the name Mission for a reason. Read our description below to learn the real meaning behind our logo and our name.

    Mission Party Ice was acquired in 1988 and served as a local ice machine and refrigeration sales and leasing company until we grew into what is now Mission Restaurant Supply in 2001. The name "Mission" is derived directly from our local culture and the presence of the 5 historic Spanish Missions here in San Antonio. If you are unaware of the history behind these historic structures, you can read about it in more detail here. In a nutshell, the San Antonio and South Texas Missions were used to help buffer the French forces from the Spanish frontier back in the early 1700s. These outposts came to be run by Catholic religious leaders who hoped to spread Christianity to the Native American people.

     

    Our logo boasts Mission Concepción, which is one of the only unrestored stone Spanish Mission churches in America, and it is in the best shape of all the Missions here in San Antonio. The snowflake represents our commitment from the beginning to quality commerical ice equipment and commercial refrigeration, and this snowflake encircles Mission Concepción as a way of commemorating our history. The San Antonio Missions are symbols of our city's heritage, while they are also symbolic of perseverance and sustainability. They have weathered the course of time just as we hope to do, and they strongly represent the city of San Antonio and all of South Texas.

  • Smoking Prohibitions

     

     

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

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

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

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

     

  • 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!

  • The Anatomy of Knives

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

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

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