Useful Resources

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

  • Press Release: Dealer of the Year

    PRESS RELEASE (Click here to View the Full Release)

    Mission Restaurant Supply Named Dealer of the Year by FE&S Magazine On the evening of May 5, 2012, at the Ritz Carlton in Chicago, FE&S Magazine presented its annual Dealer of the Year Award to Mission Restaurant Supply, a South Texas company that's heralded for harvesting a culture uniquely its own. July 13, 2012 (SAN ANTONIO, TX ) - Foodservice Equipment & Supplies (FE&S) Magazine, the leading foodservice industry trade publication, recently named San Antonio-based small business Mission Restaurant Supply as the 2012 Dealer of the Year. The prestigious award, revered for recognizing leadership within the industry, was accepted by Owner & CEO Jack Lewis along with President Andy Wueste at the annual National Restaurant Association Show. Though smaller than many previous honorees, Mission Restaurant Supply credits its success and growth to the workplace culture nurtured throughout the years.  "With the help of 240 employees," said Lewis, "it has been 'The Mission Family'--or rather 'Team Mission,' as we call ourselves--that has taken the company's path upward to new and exhilarating heights." "For Team Mission," added Wueste, "the past two decades have been met with a dedication to uniquely deliver the best service, products, and experience to customers in the restaurant and foodservice industry." Mission Restaurant Supply's story began in 1988 when Jack and Liza Lewis bought Mission Party Ice, an established packaged ice business in downtown San Antonio. There were a number of obstacles in the beginning that drove the pair to diversify their business model. For example, the lag in packaged ice business during the wintertime meant they needed to find new and different ways to generate revenue year round. This eventually led to leasing and distributing ice machines and commercial refrigeration, which paved the way to becoming a full foodservice equipment and supplies dealer. Mission Restaurant Supply is the leading foodservice equipment and supply dealer in South Central Texas. The family-owned company also operates a bid contract department, an engineering design team, a custom metal fabrication shop, an e-commerce store, and four Texas showrooms with Leasing and Service Departments in San Antonio, Austin, Corpus Christi, and McAllen. For more information, visit www.MissionRS.com or call 210-354-0690.
  • New Product Lines + Free Shipping!

    Our merchandising guru has been working fervently adding some exciting new product lines to the website! The latest wave of products comes from Vulcan Food Equipment Group, an umbrella company that includes Berkel Equipment, Wolf, and Vulcan Heart. Within these three product lines you will find a large range of commercial equipment, all available to you with Free Shipping when you shop at MissionRS.com!    Vulcan For over 130 years, Vulcan has been an industry leader of commercial restaurant equipment. Find everything from heavy duty Tilting Kettles to Restaurant Ranges, Salamander Broilers, Hot Plates, Fryers, Convection Ovens and Steamers in the Vulcan Product Line. The Vulcan history traces back to 1865 when the company manufactured cooking stoves and other products. Today they have grown to become one of the world's largest manufacturers of commercial cooking equipment with its corporate warehouse located in Covington, Kentucky. Shop Vulcan.   Berkel In 1898 W.A. Van Berkel, a butcher from the Netherlands, discovered a new and more efficient way of slicing meat, and there was born the world's first meat slicer. The company today has a USA headquarters in Troy, Ohio and the product line still is heavily based on Slicers, but it also contains Food Processors and Vacuum Packaging Machines.  Shop Berkel. Wolf Highly reputable in the industry, the Wolf brand has come to represent dependable equipment with exceptional customer service. With over 70 years in the industry, Wolf has proved to be a mainstay in the business by manufacuturing products that you, the customer, can trust and rely on when you need them most. Wolf Equipment includes Restaurant Ranges, Salamander Broilers, heavy duty manual Griddles and Charbroilers. Shop Wolf.
  • Save Big with the Silver Saver

    One of the hottest, recently uploaded items on MissionRS.com is The Silver Saver, an innovative new product that rescues dumped flatware from your trash cans. The unit is essentially a long and skinny magnetic metal probe that attracts lost silverware when inserted into your trash can. It's advised that the Silver Saver be used every two hours by your kitchen staff or whenever the water in your dishmachine is changed. You can watch the unit in action below and make sure to visit the product page here for more information and product reviews!  If you're looking for proof that this product really will save business owners like you a significant amount of  money, use this handy Savings Calculator, courtesy of the Restaurant Remedy Group's website. (To physically use the calculator, visit their website!) Please note that there are 2 different versions of the Silver Saver, the Ultra and the Elite. The Elite is a replica of the Ultra except it comes equipped with a trigger that releases the collected flatware from the probe, leaving your hands mess free! This would be a great addition to ANY commercial kitchen, business, school setting, or place where flatware is in high demand.
  • 4th of July Peach-Blackberry Pie

    The 4th of July is the very essence of American summertime. With families flocking outdoors, revving up their barbeque pits and donning their red white and blue, the burgeoning summer season has officially made its grand entrance. Food is as important as ever on July 4th with BBQ, potato salad, hamburgers, hot dogs, berry cobblers, ice cream, and more all playing a star role. This year we are featuring a delicious Peach-Blackberry Pie by celebrity chef Bobby Flay that would be right at home (and a welcome treat) for your 4th of July festivities.

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    Makes 1 (9 inch) Pie Crust 2-1/2 c all-purpose flour, plus more for rolling 2 tablespoons granulated sugar 1/2 teaspoon fine salt 10 tablespoons (1-1/4 stick) cold unsalted butter cut into 1/2'' cubes 1/2 c solid vegetable shortening, cut into pieces, cold Filling 1 pint fresh blackberries 2 tablespoons blackberry liqueur 5 c peeled, pitted and 1/2'' thick sliced ripe peaches (about 8) 1/3 c firmly packed light brown sugar 1/3 c granulated sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 3 tablespoons peach brandy 1/4 c cornstarch or tapioca 2 tablespoons unsalted butter, cut into small pieces, cold 1/4 c heavy cream 3 tablespoons turbinado sugar What To Do 1. To make the crust, put the flour, sugar, and salt int he bowl of a food processor and pulse a few times to combine. Scatter the butter and shortening on top and pulse until the mixture resembles coarse meal. Add 1/4 cup ice-cold water and pulse until the dough just comes together. 2. Preheat oven to 375 F. 3. To make the filling, put the blackberries in a small bowl, add the blackberry liqueur, and toss gently to coat. Let sit for 5 minutes. 4. Combine the peaches, both sugars, cinnamon, giner, nutmeg, peach brandy, and cornstarch in a large bowl and mix until well combined. Let sit for 10 minutes. Fold in the blackberries just before adding the filling to the pie. 5. Divide the dough in half and roll each half out on a lightly floured surface to a 13 to 14 inch round. Transfer one of the rounds to a 9'' deep-dish pie plate. Using a slotted spoon, spoon the fruit mixture into the crust. Add some of the juices that have accumulated in the bowl. Scatter the butter over the filling. Roll up the remaining dough and unroll it over the fruit mixture. Trim the edges of both crusts to a 3/4'' overhang and press to seal while crimping the edges. Cut 6 slits in the top crust to allow the pie to ventillate during baking. Brush the top of the pie with the cream and sprinkle with turbinado sugar. 6. Put the pie plate on a rimmed baking sheet and bake on the bottom rack of the oven until golden and the juices are bubbling thickly through the slits (roughly 1 hour & 10 minutes) Bobby Flay Tip: Cover the edges of the crust with foil if they are browning too quickly
  • How Quiet is the Quiet One?

    The famed "Quiet One" by Vitamix is the quietest commercial blender available on the market. Pretty cool, right? No one likes to hear the screeching sound of a blender, particularly over and over again, so The Quiet One by Vitamix has proved a revolutionary solution to many businesses' problems. This high-tech machine is obviously a perfect fit for the business that's doing a lot of blending, particularly in the front of the house, like Coffee and Smoothie Shops. Trust in The Quiet One for unparalleled sound reduction and efficient service time after time.  So what makes it so quiet?
    • Advanced Vibration Dampening Technology makes The Quiet One up to 4 times quieter than its competitors
    • Magnetically Secured Floating Sound Enclosure
    • 48 oz Advance® high impact clear container  creates  quieter, faster & easier blending and pouring, resulting in happy customers!
    Other Reasons We Think You Should Invest:
    • 6 program buttons able to hold 34 optimized blending programs in memory, keeping drinks consistent time after time
    • Designed for High Performance with its 3 HP motor
    • Easy to clean and disassemble!
    • Variable speed control and automatic shut off are added benefits
    • With a 3 year warranty on motor base parts and a 1 year warranty on labor, there is no better unit than The Quiet One!
  • What You May Not Know About Floral Coolers...

    Often times we get the question from customers about whether or not they should buy a floral cooler specifically for their floral operation, or if they would be better off with a standard merchandiser for their blooms. The answer is in fact more technical than you'd think and could directly effect your business if flowers are your field.   The main difference between floral coolers and basic refrigerated merchandisers that you would display food or beverages in is the refrigeration system. Floral coolers have refrigeration systems that are specifically designed to hold flowers at a precise temperature and humidity level. In fact, the True Mfg Floral Coolers on MissionRS.com are designed to hold 35°F with a baffled airflow, blossom supporting system that keeps the inside of the floral cabinet at the perfect temperature and humidity, ensuring the flowers have a longer shelf life. Other glass door merchandisers utilize refrigeration systems which don't maintain the correct humidity levels that a commercial floral case does, thus they can quickly deyhdrate and "burn" the flowers inside the cavity. As a result, this expedites the aging process and diminishes the life span of your freshly cut flowers. Invest in the Best with True Mfg Commercial Floral Cases and get longer lasting blooms! Plus, when you buy a commercial floral cooler or any refrigeration from True Mfg with us online, you get Free Shipping and Liftgate to your commercial address.
  • Get Your Ice Machine Ready For Summer

    In the hot summer months, the demand for ice in your restaurant or place of business goes up dramatically. Therefore, it's important to take extra maintenance precautions on your commercial ice machine(s) so you can extend the lifecycle of the unit while ensuring the cleanliness and purity of your ice. Remember, your ice is important to your customers and to the overall quality of your drinks.

    The most common analogy to help prove the importance of commercial ice machine maintenance is to think of your ice machine as a car. If you never maintain the car, change the oil, etc., it will eventually burn up and destroy the engine. Your ice machine is the same way. When it's working hard, particularly in the summer months, to produce a sufficient amount of ice for your demand, it's vitally important to maintain the machine often and regularly it so it doesn't wear down. No ice on a hot summer day = unhappy customers. How Often Do I Need To Maintain My Machine? Maintenance frequency is largely dependent on the usage. The general rule of thumb is that your machine should be serviced every 6 months. However, this largely depends on what kind of kitchen and demand you're talking about. Fast food chains, drive-thrus, delis, and other places would be advised to maintain their unit on a more regular basis to prevent the build up of scale and other impure substances that could harm the taste, clarity, and quality of the ice.  Heat is one of the biggest factors that can cause poor ice machine performance but so is neglecting to service it. Make sure the condenser coil and the evaporator are clean so production doesn't slow down. Our Suggestion For You We suggest scheduling a professional service and maintenance at the beginning of the summer. Having an authorized service agent physically take apart the unit, clean all the parts, sanitize it properly, change out the filters, and put it back together will ensure optimal, hassle-free performance when you need it most. To find a local, authorized service agent call the Manufacturer of the Ice Machine you have to schedule an appointment! Other Helpful Tips & Ideas: 1. The next time you're looking to invest in a new machine, think Energy Star. We have lots of Energy Star Rated Ice Machines that will rake in 10% more water savings and 15% more energy savings than comparable, non-Energy Star Rated units!

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    2. Keep the Machine in a Cool Place in the Kitchen (if possible) 3. Set the machine to run overnight for added energy savings 4. It's easy to forget about regular maintenance, so keep track of service dates and plan ahead so you're always on top of the proper maintenance schedule Check out all the Commercial Ice Machines available on MissionRS.com! Have you Read our Blog on Equipment Care & Cleaning Tips???
  • Food Trucks: Are You On Board?

    Food Trucks. At this point we bet you've heard about them and their continued rise to fame. Whether you are interested in running your own mobile food truck business or you simply enjoy the convenience of having them around and in your city, there is no denying that their presence is here to stay. Did you know that Food Trucks are the single fastest growing sector in the foodservice industry? In 2011 alone, the mobile food industry did over $1 billion in sales! Why the huge surge? There are many reasons: 1. First, Food Trucks provide a unique culinary opportunity that can't be matched by your traditional brick and mortar restaurant as chefs can prepare their gourmet foods on the go and can take their kitchens directly to the consumer. 2. Food Trucks offer up an affordable entry to the foodservice industry. Companies like Kitchen On Wheels, who we talk about below, do everything from the equipment sourcing to the consultation, CAD drawings and custom fab work for you, all for a competitive price.  3. Food Trucks are customizable, providing a mobile platform that can be specifically designed for your needs and your creative culinary endeavor.

    Kitchen On Wheels (KOW) provides a great opportunity to build and customize your own food truck by collaborating on a mobile platform that can be designed specifically to your needs.  "Getting started in the mobile food catering business starts with a solid chassis (food truck frame), easy maintenance exterior, and above all, an efficient food preparation interior. Kitchens on Wheels® offers three designs: the Bistro Bus, the KOW Trailer, and our largest mobile catering truck, the Bistro Box. For our mobile catering trailers, choose from one of the rugged trailer designs designed by the folks at HAULMARK. Our Bistro Box is designed in the roomy interior of the Mercedes Sprinter. With 73" of standing room and 473 cubic feet of space, the Bistro Box gives you the ultimate mobile catering kitchen without the feel of a large truck. For virtually unlimited mobile kitchen space, our Bistro Box is the true Kitchen on Wheels. Set on the chassis of the box truck of your choice (including used vehicles), Kitchens on Wheels will build your dream catering truck in the roomy interior."- Kitchen On Wheels

    Whether you are operating a cupcake/dessert truck or a Taco/BBQ joint, Kitchen On Wheels will work with you every step of the way to ensure your truck is filled with kitchen equipment that will best suit your every day need. Aside from being the 3rd oldest food truck manufacturer in the industry, they have over 50 years of experience and a list of nationally recognizable clientele.

    Here are some neat facts about Kitchen On Wheels: 1. (KOW) food trucks have passed safety inspections in every state. (That's right, they service nationally!) 2. They are committed to ensuring the health and safety of their patrons working directly with Fire Marshals and other safety inspectors to build relationships and industry expertise that can be passed on to their customers. 3. Consulting and Inspection Services provided for every client including obtaining insurance, passing health code inspections, and sourcing equipment and food! Specific state health regualtions are adhered to with every truck that KOW makes. 4. Watch your truck being made with the Kitchen On Wheels Streamlined Video feature! This neat feature allows you to witness your business coming to life, every step of the way. 5. Short Term Rentals are available. Why Rent Short Term? Great for larger companies who are promoting special products or promotions.

    Explore the options available to you through this dynamic Texas company!

  • Chlorine Test Strips

    Sanitation- it's a word in the foodservice industry that requires serious attention. After all, keeping your kitchen and your cooking equipment properly sanitized is a huge responsibility that keeps your customers free from food poisoning and you free from a potential law suit. Keeping your kitchen clean starts with having a proper cleaning solution that's strong enough to kill the hardest, deepest germs without leaving behind harmful residue. That's where our best-selling Chlorine Test Strips by Krowne Metal come into play.

     

    These inexpensive test strips packaged 100 to a vial are a great, easy way to test how much chlorine is in your cleaning solution. Depending on the requirements at your local health department, the color code shows the various shades that the strip will change to after making contact with the solution. As you can see below, the white strip changes to various colors of purple, from a pale lavender at 10 p.p.m, gradually darkening at 50 p.p.m., 100 p.p.m. and finally 200 p.p.m. Check with your local health department to determine the standards required of you at your commercial kitchen.

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    Start cleaning smart with the Krowne Metal 25-123 Chlorine Test Strips and rest assured your foodservice establishment is ready for business.
  • Bobby Flay's Mesa Grill Potato Salad

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    With summertime BBQs drawing nearer and nearer, we've been on the look out for great, hearty recipes that compliment the mood, balmy weather, and what else- the grilled meats! This potato salad by Bobby Flay not only looks delicious but the ingredients are thoughtful and well placed. Best yet it is a cinch to make! Let us know what you think if you get a chance to make it for yourself! The Recipe 12 (about 3 pounds) small new potatoes 1 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons fresh lime juice 2 tablespoons ancho chile powder 1/2 teaspoon cayenne pepper 1 large ripe beefsteak tomato, seeded and chopped 1/3 cup chopped fresh cilantro leaves 1 jalapeno, finely diced 3 green onions (white ad green parts), chopped 1 medium red onion, halved and thinly sliced 4 garlic cloves, finely chopped Kosher salt and freshly ground black pepper 1. Put the potatoes in a large pot and add cold water to cover by about 1 inch (make sure to salt the water) 2. Bring to a boil over high heat and cook until tender (roughly 12-15 minutes); Drain and let cool. When cool cut into 1/4 inch thick slices and place in a large bowl 3. Stir together all the remaining ingredients in a mid-sized bowl, except the salt and pepper, and pour over the potatoes. 4. Mix together and season with salt and pepper- enjoy! Tools You Might Need: Cutting Board + A Sharp Knife A Good, Tall Stock Pot A Wooden Spoon or Mixing Spatula

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