Useful Resources

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

  • Restaurant Furniture

    When you are in the process of opening your first fine-dining restaurant, you want to get the best of everything. While you want to create an inviting and beautifully decorated environment for your customers it is still important to think about the future. Investing in durable, practical, and affordable restaurant furniture and furnishing accessories is a must. When you begin to browse through inventories of various pieces of shiny new furniture, you may feel like a kid in a candy store. Take the practical approach to furnishing your restaurant and invest in quality pieces that'll create the perfect ambiance for dining. When it comes to seating you have a multitude of options. While bar-themed restaurants may prefer restaurant stools fine dining establishments may prefer restaurant booths and high-backed chairs. Seating applications come in a variety of different styles, from traditional to modern-contemporary. Stick with your ultimate theme and choose cohesive seating options that are comfortable for patrons and affordable for your budget. Restaurant table tops are another important consideration that cannot be overlooked. Table tops and bases must create a spacious surface for diners to eat and enjoy their experience at your establishment. Always consider the finishing of the table and how it can withstand everyday wear and tear. With varying sizes, finishes, and reversible applications you can choose the best line of table tops for your restaurant. The key to designing an inviting dining space is choosing restaurant furniture that is cohesive and complimentary. With a variety of different furnishings to choose from, you can find each and every application you need to put together a wonderful dining establishment. Set a realistic budget, catalog exactly what you need for opening day, and prepare for entrepreneurial success. Shop all Restaurant Furniture at Mission Restaurant Supply! Can't find what you're looking for on our site? Give us a call at 1-800-319-0690 and let a sales representative help!
  • Commercial Baking Supplies

    Customers only encounter the smallest fraction of a bakery's floor space, but even with an expansive room of ovens and preparatory tables, storage can be cramped and scarce. With ingredients kept in bulk, counters, shelves, and enough reserved room for actual baking, it may seem there's nowhere to keep commercial baking supplies. While different systems work for different businesses, these four hints can optimize using the space that never seems to be enough.  1. Priority Shelving: Sugar, flour, salt, oil, eggs--some ingredients are so essential to baking that hundreds of pounds must be kept on hand. It's unavoidable but needn't deplete every shelf and walkway. Ordering your shelves by immediate use allows the bulk, less-used supplies to fill the inconvenient top shelves, preserving the lower shelves for daily needs.  2. Stackable Pans: Except in the early morning baking, most pans sit unused throughout the day. Manufacturers create most of their products to stack easily into each other, but a further system can be developed that condenses even bread pans and cookie trays together. Strategizing and puzzling the pieces together, and sharing this order with coworkers, can fully compact the dozens or hundreds of cluttered pans.  3. Orderly Drawers: Almost any baker will store utensils, brushes, and decorating tools in drawers, but in the rush of production, pieces get misplaced and cramped spaces jam. Using dividers and a memorable arrangement can prevent this and allow most tools to remain out of the way but always readily available.  4. Unused Ovens: For almost every bakery, multiple ovens must be used to produce enough breads and pastries by opening time, but many soon lie dormant for the rest of the day. Storing the same unused pans in one or more of these ovens can create ample counter and shelf space for other commercial baking supplies.

    Shop Commercial Baking Supplies today! 

    Need some suggestions on how you can better save space at your bakery kitchen?  Call us at 1-800-319-0690 or shoot us an email order@missionrs.com We're here to help!
  • Food Slicers

    Because food slicers require relatively little exertion or dexterity, using a third-party vendor to prepare meat and cheeses can be needlessly costly. Food slicers start at just $90, with top-of-the-line models in the three thousand dollar range. But with the added expenses charged by third-party delis, with any regular use, the machines can quickly pay for themselves.  Most restaurants that specialize in sandwiches purchase and use food slicers as a staple piece of equipment, but even small cafés can economically invest in one. Meats and cheeses purchased in large, bulk blocks cost immensely less than prepared cold cuts, and by lowering an ingredient's budget so significantly, your profit margin will expand as well. Though it might be used less, perhaps only weekly, slicers are durable machines, so that over the period of months they will incrementally lower expenses while remaining in near-mint condition. Over years, their increase to a small business's profits can be immense.

    The operation of food slicers, too, requires little to no specialization. With a little practice, any and every employee can work them, and without excessive liability. Additional blades in the workplace may seem to be magnified risk, but modern slicers have a minimally exposed area of danger; any injuries would almost need to be intentional. No one manager would then need to operate the slicer. Every employee could quickly learn the machine during general training demos, increasing the self-sufficiency of a business without a dramatic increase to its workers' responsibilities.

    Shop Food Slicers at Mission Restaurant Supply! Need some assistance finding the right slicer for your business? Email us at order@missionrs.com or give us a call at 1-800-319-0690.
  • Bar Supplies for Cleaning

    While they may never be ordered by a customer, of all the bar supplies you may get for your business, cleaning materials may be the most important. People notice the cleanliness of an eating space before they order, and the quality of the floors and tables often determine whether or not they return. No owner will contend, then, that air fresheners and paper towels may be neglected during stock and inventory, but deciding the types and amounts to buy can be complicated.  Storerooms have a very limited space, and managers must often deliberate what bulk materials and ingredients should be kept on hand. Food, drinks, and dinnerware should always fill the most shelves and floor area, but none of those materials will matter in a filthy business. Cleaning supplies have to occupy storage space as well, but when even brooms come in a dozen varieties, extensive purchases can fill the largest of areas. When taking inventory, it's important to know how much and how frequently a material is used. Dust mops need to be replaced regularly, but depending on the floor space, they can remain usable for a month, which would make keeping a dozen extras on hand excessive. Similarly, certain upholstery like leather requires special towelettes for upkeep, but these will be needed less than window cleaners and sanitation tablets; these can be purchased and stored as needed. The biggest danger in encountering so many specialty products is to buy one of everything, just to be prepared. This might be a wise tactic for a maid service industry but rarely a restaurant. The key to these products is the modifier "specialty," and for most general businesses, one generic brand or tool will suffice in functionality. Cleaning supplies and storage of them should be a priority, but careful, tactical purchases will ensure that many more of the true products of a business may be kept stocked and available. Shop for all your Janitorial Supplies at Mission Restaurant Supply! Need Disposable Janitorial Supplies? We've got it too!
  • How To Throw a Memorial Day BBQ + Facebook Giveaway!

    Memorial Day Weekend marks the beginning of summer and what better way to celebrate the season than with a big outdoor BBQ? We have a few ideas for throwing an event of this nature including how you can continually please your guests and customers {while making life a little easier on yourself in the process.} Throwing a proper BBQ begins with having all the right tools to facilitate the Grill. We have a big selection of grilling tools from big, heavy duty equipment and Lodge cast iron skillets to all the small necessities in between, like scrapers, basting brushes, aprons, tongs, tenderizers and tool sets. Have you seen our Memorial Day Facebook Giveaway? The 3 piece Outset BBQ tool set (shown; right) is one of our best-sellers and perfect for all your grilling needs. Winners announced May 27! One of the negatives that come with grilling food for a crowd of people is the mess that's made in the process.  Make life a little easier on yourself by using Disposables and loading up on trash bags, paper napkins, and plates and utensils that you can simply throw away. Another way that hosting a BBQ can become instantly easier for you is by letting some of the cookware do the work. That's where we come in. Whether you're making potatoes, macaroni and cheese, or serving healthy sides like green beans or broccoli, keep your dishes warm and ready to serve the whole event long with our Chafing Dishes. We've got a big variety for you to choose from, starting with basic economy lines to ornate silver and copper plated selections. We even have the Chafing Fuel that'll keep the food hot and your guests happy. Want to add a little Patriotic flare to your venue? It is Memorial Day after all! We've got custom-made Tablecloths and linen napkins in solid red, white, and blue, and we even have patriotic prints to choose from as well. Add a pop of color and commemorate the Holiday by turning to the details... Add a little heat to the party by serving up something unexpected. Our Jalapeno Grillers never cease to please when they're used for serving up delicious stuffed peppers. We even have a Jalapeno corer that'll de-seed the peppers and get them ready for stuffing! Whether you're catering a party or simply cooking out in your back yard our new Tiki Torches add a lot of pizzazz to the venue and the overall ambiance. Check out our different styles here. Need some assistance? We can help out! Call us at 1-800-319-0690 or email us at order@missionrs.com

    Happy Summer!

  • Using Disposable Dinnerware

    For street vendors and pizzerias, disposable dishware is a basic staple, but how much should other restaurants invest in the materials? From placemats to food pans, nearly every utensil or baking supply is available in a disposable form, which sometimes is more practical than a more permanent piece. Knowing which version is more economically and personally advantageous to a business is an individual decision that changes for everyone. A few tips, though, can help determine when and how an owner should supply disposable products.  1. Carry out: Even if a restaurant has a dining area that most customers use, certain products like drinks and large meals are not often finished in one sitting. Providing a to-go container in addition to a ceramic plate or hard tray requires a disposable product and a dishwasher. Observing and documenting eating habits for just one week can provide a clear picture on whether or not such double-provisions are the average. If so, switching entirely to disposable containers can save both time and money. 2. Environmental impact: Many restaurants now are able to market themselves as environmentally-conscious, which can appeal to both customers' interest and personal business integrity. Styrofoam containers are less expensive but notoriously slow to decay into the earth, and providing them may deter customers with green convictions. Foam will always be a staple of restaurant supplies, but the additional cost of biodegradable containers may be worth retaining certain clientele. This will mostly be determined by your location and your target market (for example, a greasy burger joint versus an organic vegetarian restaurant). 3. Trash monitoring: Not all customers read "Do not discard _____" signs, and a lot of silverware and trays can escape from your business by means of the garbage can. Watch what goes into your trash. If too many plates, baskets, and spoons are being tossed anyway, switching entirely to disposable dinnerware may be wise.

    Shop Disposables at Mission Restaurant Supply!

  • Plumbing Restaurant Equipment

    Almost every business has plumbing, but during renovations and maintenance, it can be one of the most important but neglected realms of restaurant equipment. A faucet seems ageless, a grease trap eternal, but proper upkeep and testing of these plumbing supplies and fixtures is essential to maintaining the sources and uses of water--the lifeblood of any restaurant.                                     Especially in colder regions, winter power outages can drop the temperature of buildings below freezing, putting even the pipes on stainless steel utility sinks at risk to burst. A small drop in water pressure can render any rinse unit completely useless. General wear and calcium buildup also ages and corrodes faucets and the cogs in large utility dishwashers. Every restaurant, café, or deli depends heavily on cleanliness, both for health codes and practicality: a malfunctioning sink can cripple an eatery by stockpiling dirty dishes, and without any source of water, cooking and brewing become impossible in a matter of minutes. The key safeguard against such a paralyzed business is simple servicing to test the proper functioning of plumbing equipment. Old water filters and disposals in particular have a high likelihood of sudden breakdown, so an investment in more modern machines might be a wise one. Otherwise, keeping spare parts like spindles and replacement valves on hand can be an inexpensive prevention technique. But the most important action is simply not to ignore plumbing. Refrigerators and ranges may be used more consciously, but the fixtures supplying water are indispensable to an operative business. Shop all plumbing supplies and equipment at Mission Restaurant Supply!
  • The Endura Grease Interceptor

     

    The foodservice industry has long been faced with the issue of grease management, and more generally, how to properly manage waste in commercial establishments and applications. Finding a way to combat this problem has been an ongoing struggle for years. That's why we are excited to offer a valid solution to the problem at hand:: The Endura Grease Interceptor. "Designed and injection molded in high performance thermoplastic, the Endura Grease Interceptor provides food service professionals with a proven, reliable and cost effective means of managing the grease produced in their establishments before it can cause an often expensive and very unpleasant problem."  At just 1/3 of the weight of a metal grease interceptor, the Endura thermoplastic grease interceptor is easy to transport, install, and clean, due in large part to its light weight nature. Though these interceptors are light weight, they are built with a heavy duty durability, complete with seamless construction that prohibits leaking. It's also perfectly suitable for the most extreme commercial circumstances. How so? The Endura Grease Interceptor is able to operate continuously at temperatures of 220 degrees F while supporting roughly 440 lbs of load. We have 3 different sizes to choose from: 20 GPM with 70 lbs Grease Capacity, 35 GPM with 115 lbs Grease Capacity, and 50 GPM with a 122 lbs Grease Capacity, all of which have a 440 lbs surface load capacity. Best yet, it's easy to clean with its Quick-Connect latching system that allows for easy access and entry, contrary to the traditional bolted lid that you find on other models. *These units can be installed on the floor, semi-recessed, or fully-recessed in the floor. They also have versatile connections allowing for easy use with existing plumbing systems.* One of the qualities that makes the Endura Grease Interceptor stand out is the unique, Patented Baffle System. The interior baffle was constructed to slow the flow of grease and to maximize the efficiency of grease separation- between 93% and 97% (PRI test certification)! It has an award winning Flow Control Device (FCD) that's a crucial part of the Endura design, and its cleanout lid allows for easy access in the event of blockage. Another quality that makes the Endura Interceptor a popular favorite is the airtight seal made up of silicone foam that keeps offensive odors from escaping and spreading throughout the workplace. If you aren't convinced already that the Endura is the answer to all your grease management problems, consider the incredible warranty offer that's available with its purchase. Endura provides a 10 year warranty period that guarantees your Endura won't rust, warp or peel. We think the innovative design and strength of Endura makes it a great option for the food service industry. Have questions? Call us toll free at 800-319-0690 or email us at order@missionrs.com .
  • Mother's Day Gift Guide

    We're just under a week away from Mother's Day and it's not too late to get a last minute gift! Whether your mom likes to cook or if she simply likes to collect kitchen accessories, we have a range of gift ideas in this quick, last minute gift guide: FOOD PREP KITCHEN GADGETS Food prep has never been easier with these great Joseph and Joseph "Slice & Store" cutting boards. Simply use the cutting board and store your knife on the side when finished. We have a range of colors from pink to green and charcoal gray. A slight variation of the aforementioned cutting boards are our "Chop to Pot" boards which have flexible hinges that make moving  diced food straight to the pot an easy ordeal. Simply squeeze the handle and transport. These innovative cutting boards are available in orange, blue, pink, green, red, and black and they are Dishwasher safe. BAR SETS Keeping your bar supplies consistently well stocked-whether at home or in a commercial setting- is  something that we all know is hard to do. From glassware to bar gadgets there's always updating to be done. Our popular Home and Professional 6-Piece Bar Set allows you to stock up on all the essentials in no time. Not to mention it makes a GREAT gift for the cocktail aficionado in your life. BREAKFAST MADE EASY Breakfast has never looked so good thanks to our best-selling Texas- Shaped Waffle Maker. This durable waffle maker is easy to use and makes delicious waffles time and time again.   QUALITY FIRST Let's face it- our mothers deserve only the best in life so that's why we have a full page on our website with "Only the Best" products on the market. From heavy duty silver serving utensils to fine glassware, we've got a great selection of mother's day- worthy gifts. ENTERTAINING GURU If your mother is an avid entertainer we know just the thing for her: Proteak! This line has gorgeous wood products from teak cutting boards to butcher blocks, both of which make the perfect display for antipasti and appetizers such as meats and cheeses. Available in a number of shapes and sizes, each board is unique and has its own grain and distinct aesthetic. Another staple for the entertaining enthusiast is the chafing dish. We have a vast, new selection of high-end chafing dishes, some in silver plate and others in copper, that will jazz up your event in no time. Not to mention these high quality chafers would make for the perfect gift!

     

     

    You can also check out our "Gifts for Her" page!

    Shop www.missionrs.com today!

  • Restaurant Inspections

    Getting a restaurant up and running is no easy task. Add to that the pressure of having a food service health inspector come to your facility unannounced to make sure that health codes are being adhered to. After all, it only takes one bad exam to risk your restaurant's credibility and reputation, so the best approach is to always practice good food safety and to be ready all the time.  This visitation is an important part of making sure restaurants are abiding by strict health codes and ultimately delivering the safest possible dining experience to their customers. However, as times change, so do the rules and regulations that coincide with Restaurant Inspections, so it's a good idea to review them regularly and to read up on your local health code specifications.  At Mission we care about you and the overall well being of your business, and we are here to provide important tips and useful products that will keep your kitchen clean, sanitary, and ready for its next Inspection. HAND SANITATION It is no secret that germs spread like wildfire and one of the easiest ways to transmit them to your customer's food is by your own hands {pretty gross, we know...} That's why we have a selection of soap dispensers, hand dryers, and other sanitary necessities that will keep your kitchen/workplace clean and your customers from being sick. Make sure that your employees are constantly washing hands, including in between glove changes, and particularly after handling raw meat, and that they are doing so in a hand sink- not a prep sink. Inspectors also look at how clean work surfaces are and what actions are taken to avoid harmful cross-contamination. Keeping worktops clean and coordinating different surfaces for raw and ready to eat foods are just a few examples. Our color-coordinated San Jamar cutting boards make prepping different foods a safe process that reduces the chance of cross-contamination.  STORAGE TEMPERATURE One of the most important things to remember when running a kitchen is to keep food stored at the proper, safe temperature, generally at 41 degrees or below. If food is exposed to "The Danger Zone," that is between 40 and 140 degrees, it is subject to bacteria infestation. Monitoring the food temperature regularly {every shift, etc.} helps ensure adequate food safety. Furthermore,  refrigerators should not be overloaded with product as this restricts the proper amount of airflow that is necessary to keep your food at the right temperatures and out of the Danger Zone. All of these practices help ensure that food is safe from harmful bacteria, risk free, and ready to serve to the customer. If food has been exposed to offset temperatures in your cooler, make sure to throw them out immediately. Many health inspectors look at cooler thermometers to ensure they are placed in an easily read area when the doors are opened. It's generally a good idea to randomly sample the internal temperature of stored food by using our probe thermometers.  We have a big selection of commercial refrigeration equipment along with a variety of thermometers that will ensure that stored food is properly cooled and safe from harm's way. FOOD SEPARATION One of the first things health inspectors look at is how food is organized from the moment of delivery, then stored, and finally prepared in the back of the house. Making sure that raw foods are separated from ready to eat foods and kept refrigerated will help you keep a passing health inspection score. With the use of barriers such as food storage containers and refrigeration shelving, food can be properly organized and kept free from harmful cross-contamination in the cooler. If you have limited space and can't store separately, make sure that cooked or ready to eat food is stored a shelf above raw meat, poultry, and fish, so as to prevent drippage and cross contamination of the raw meat to other food products. Labeling food with the package's contents, date of delivery, and use-by date is another thing that inspectors like to see as it shows that the establishment is monitoring the amount of stored food along with when items should be rotated. Remembering cleanliness and  good food safety and sanitation practices in your kitchen will without a doubt help to ensure a great report, year after year. Want to read more?

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