Useful Resources

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

Purchasing Equipment Based on Your Menu

February 25, 2010
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Purchasing Equipment Based on Your Menu

For new business owners, specifically restaurant owners, purchasing the right equipment can be pretty overwhelming. Even those with excessive funds seem to have a hard time knowing where to begin if they don’t consult with a professional first. The common misconception is that all restaurants have the same equipment, but prepare different foods. This couldn’t… Read more »

Restaurant Marketing

February 2, 2010
By

Prove That Your Business is Worthwhile Customers want to know that they can rely on you to keep them happy and that going out to eat won’t require any effort on their part other than the obvious ordering of the food and paying of the check. You have to show them that you are willing… Read more »

Going Green

February 1, 2010
By
Going Green

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… Read more »

Utilizing Your Floral Cases

January 8, 2010
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Read this blog post to learn how to utilize your floral cases. Read more »

The Benefits of Filtering Your Fryer Oil

September 17, 2009
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The Benefits of Filtering Your Fryer Oil

Although most restaurants have become more conscious of adding healthy menu items or offering fewer dishes perceived as unhealthy, you’ll still find deep fried entrees on the carte du jour. It’s hard to resist a heaping mound of crispy, golden french fries or beer-battered southern fried chicken! If you have a hamburger on the menu… Read more »

Hoshizaki America, Inc. Ice Usage Guide

August 12, 2009
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If you live in North America you’ve undoubtedly become accustom to having ice in most, if not all, of your beverages. Nobody wants to drink hot tea, or any other hot beverage for that matter, when it’s reaching 100 degrees Fahrenheit outside! A cold glass of just about anything on a blistering summer day is… Read more »

Commercial Refrigeration Maintenance: Cleaning Your Condenser

August 11, 2009
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Buying restaurant equipment is no different than buying a new car. Once you drive off the lot there are certain things that need to be done regularly to keep your car from breaking down. Every 3,000 miles the oil needs to be changed. Tire pressure should be checked frequently. The air filter needs to be… Read more »

Ways to Combat Foodborne Illness

August 6, 2009
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Ways to Combat Foodborne Illness

Proper food handling and preparation play a major role in preventing the spread of foodborne illness. Bacteria and microbes are often introduced to food by human contact and cross contamination. In order to avoid the dangers of food infection, the following food safety steps should be implemented and practiced in every commercial kitchen: With the… Read more »

Food Storage Guide

June 8, 2009
By

Storing food and other food products at the correct temperature may prevent food-borne illness but it can also increase the shelf life of certain items. Here’s a useful guide for properly storing food so it stays fresher for longer! 32 DEGREES IDEAL — STORE IN BACK OF COOLER: ITEM TEMP. STORAGE Apples* 31-32 Avoid excess… Read more »

Equipment Care and Cleaning Tips

June 1, 2009
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Cleaning your commercial restaurant equipment is necessary if you want to keep your doors open for business. Not only are health inspectors constantly breathing down the necks of food service operators, but restaurant patrons also know when a kitchen isn’t meeting code thanks to local news reports and other inside sources. When it’s time to… Read more »

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