• [eGuide] Menu Makeover: Healthy Food for Kids

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    Healthful kids' meals are predicted to be a hot trend in 2016, ranking #7 on the National Restaurant Association's Top 20 Food Trends. This is a trend that should not be ignored.Why? Providing healthy meals that appeal to both parents and kids can be a differentiator for your restaurant. In fact, 72% of consumers say that they would be more likely to visit a restaurant that offers healthful options.

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  • Ultimate Guide to Holiday Marketing for Restaurants

    For restaurants, the holiday season can be feast or famine. We have compiled a list of tips for holiday marketing that will help keep your tables full all season long.

    Reward Early Reservations

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    Fill your restaurant calendar for the holidays by rewarding your guests who book early. A gift card or discount for early planning along with a cancellation fee will ensure your dining room and/or event room is fully booked for the season.

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  • [Infographic] A Chef's Guide To Sous Vide

    Our latest infographic covers all the bases of Sous Vide Cooking, a trending cooking technique that's taking the world by storm.

    Sous-Vide (1)

    You can view our Sous Vide Equipment online and reach us at 1-888-621-6020 Monday through Friday 8 AM to 6 PM (CST). We'd love to hear from you and help answer your questions.
  • Top 3 Must-Have Knives for Every Kitchen

    Every chef needs a good, trusty knife that he or she can count on. In many kitchens, knives are arguably the most important tool of all, facilitating multiple dish preparations and aiding with day-to-day tasks. Next time you put together a kitchen wish list, make sure to include these classics at the top of the line up:

    Chef's Knife

    As this is the go-to all purpose knife used for most slicing and dicing of fruits, vegetables, meats and fish, most chefs and knife experts recommend spending more money on a chef knife than any of the others.
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    Your chef’s knife should be:

    • forged
    • a minimum of 8-10 inches
    • balanced in weight between blade and handle

    Avoid using your chef’s knife for:

    • butchering and carving poultry
    • removing skin of large veggies
    • any cutting that requires attention to detail
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  • [eGuide] Giving Back: A Recipe for Success

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    For many restaurants, fundraising and volunteering are key ingredients in the recipe for success. Why? Because giving back is good for the community, and ultimately, for business.

    Consumers today are more socially conscious and expect the restaurants they dine in to be socially responsible as well. In fact, 82% of U.S. consumers consider social responsibility when deciding where to spend their money.

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  • MissionRS Celebrates Chefs with Our Favorite #Chefproblems Posts

    Our Favorite #Chefproblems Posts

    Most people don't realize what a hard life a chef has. Mission Restaurant Supply knows the struggle is real for the back of the house. Here are some of our favorite posts that give just a glimpse into the most real and common #chefproblems.

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  • Equipping Your Restaurant For The Holiday Season

    Equipping for holidays

    Believe it or not, the holiday season is right around the corner. This time of year always tends to creep up on us, but for the restaurant owner, letting it slip by is not an option. Now is the time to prepare for the multitude of diners coming your way. Consider this, the National Restaurant Association (NRA) found that in 2013, 33 million Americans dined out (or ordered in) on Thanksgiving, and nearly 46 million consumers dined out during their Black Friday Shopping.
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  • [Infographic] Restaurant Inspection Tips

    However daunting and dreaded restaurant inspections may be their intention is actually quite honorable. A health inspector is there to make sure food serving establishments are practicing smart food safety and promoting clean working environments; their job, ultimately, is to check that no threats are being posed to public health.

    Anyone who enjoys eating out can thank them for this. Because these inspections are unannounced throughout the year, your restaurant's staff should be prepared for the visit at any given time. Doing so ensures you're not only prepared but also being the safest, most sanitary version of yourself all year long.

     

    We've put together a trusty infographic to help your restaurant's next health inspection run smoothly. In this file, we uncover the top 5 reasons restaurants fail their inspections along with the details that are most commonly missed.

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  • 8 Fermented Foods You Should Be Eating

    Most of us have had pickles on a hamburger or with a deli sandwich but other fermented foods are beginning to take the spotlight for some of their health benefits. Your digestive system (often referred to as your “gut”) depends on good bacteria to help it break down food and keep your body’s systems in good working order. Unfortunately, our modern diet and other environmental factors do not always support this good bacteria.

    Fermented food is a great way to help living organisms keep the bad bacteria in check and to balance your gut health. These are some of the most popular types of fermented foods should you be looking for a way to introduce fermentation into your diet.

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  • You Can Fry That? 10 Unusual Deep Fried Foods from the Texas State Fair

    Since 2005, the Texas State Fair has been the home of an annual showdown of Texas’s most unique food creations. Some of the top dishes bring us the most innovative deep fried foods since the french fry. As a salute to the 10th year of the Big Tex Choice Awards, we present to you the Top 10 Most Unusual Fried Foods at the Texas State Fair.

    Deep Fried Peanut Butter and Jelly Deep Fried Peanut Butter and Jelly (Source: Foodspotting)

    2005 - Deep Fried Peanut Butter, Jelly and Banana Sandwich

    Relive the gooey-est parts of your childhood with the Fried PBJ and Banana Sandwich. A PBJ Sandwich that’s been frozen is then dipped in batter and quick fried. Top it off with some powdered sugar and you have 2005’s winner for Best Taste.

    Fried Coke Fried Coke (Source: Wikipedia)

    2006 Fried Coke

    How do you fry a liquid? By infusing the flavor into a batter and deep frying it. Then drizzle it with pure fountain syrup, whipped cream, cinnamon sugar and, of course, a cherry on top to make a truly unique taste experience.

    Deep Fried Latte Deep Fried Latte (Source: Super Sized Meals)

    2007 Deep Fried Latte

    You’re at the Texas State Fair in 2007 and you need a jolt of caffeine. No worries, just try one of the runners up for the Big Tex Choice Awards: Deep Fried Latte. This lightly fried puff pastry has a hint of coffee and is topped with cappuccino ice cream. Add sweet syrup, whipped cream and sprinkle with instant coffee for a sugar/caffeine high that will get you through the rest of the fair.

    Fried Pineapple with Whipped Cream Fried Pineapple with Whipped Cream (Source: State Fair of Texas)

    2008 Fire and Ice

    As much of a show as it is a dessert, one of the 2008 finalists was Fire and Ice. A pineapple that has been battered and deep fried then topped with whipped cream. Not just any whipped cream, but banana flavored whipped cream that’s been frozen in liquid nitrogen. Strawberries and syrup top the smoking desert that proves where there’s smoke, there’s flavor!

    Deep Fried Butter Deep Fried Butter (Source: State Fair of Texas)

    2009 Deep Fried Butter

    Deep Fried Butter is one of those dishes that make you think “how do you?” or even “why would you?” But the winner of 2009’s Most Creative category isn’t as bad as you might think. Taste-wise anyway. In fact, Sue Gooding, spokeswoman for the State Fair said to the Today Show, “When you taste it, it really does taste like a hot roll with butter...It tastes great.” That’s because the whipped butter is sweetened and then surrounded by dough and of course, fried. It even had options of garlic, grape or cherry flavors for the more adventurous.

    Fried Club Sandwich Fried Club Sandwich (Source: State Fair of Texas)

    2010 Fernie’s Fried Club Salad

    Another one for the “how did they do that?” category is the 2010 finalist, Fernie’s Fried Club Salad. A 12” spinach wrap is filled with diced ham & chicken, iceberg lettuce, carrot strips, cherry tomatoes, sharp cheddar cheese and hickory smoked bacon. Then the whole wrap is deep fried until crispy and served on a bed of shredded romaine lettuce. Toppings include sourdough croutons on a stick that have been deep fried and your choice of creamy Ranch, Thousand Island or Caesar dressings.

    Fried Bubble Gum Fried Bubble Gum (Source: State Fair of Texas)

    2011 - Fried Bubblegum

    Don’t worry, you can eat this bubblegum! It’s actually bubblegum flavored marshmallows that have been battered and deep fried. Decorated with icing and powdered sugar, this light, sweet treat won Most Creative in 2011.

    'Picnic on a Stick' 'Picnic on a Stick' (Source: State Fair of Texas)

    2012 Picnic on a Stick

    As summer winds down and fall approaches, the weather is often perfect for a picnic. Trust the Big Tex Choice Awards participants to turn that concept upside down! Spicy fried chicken, tatertots and dill pickles are alternated on a stick and then dipped in batter, rolled in breadcrumbs and deep fried. Choose from BBQ sauce, ranch or honey mustard as you dipping sauce, ants not required.

    Fried Thanksgiving Dinner in a Ball! Fried Thanksgiving Dinner in a Ball! (Source: State Fair of Texas)

    2013 Thanksgiving Dinner

    Most Creative? We agree! Homemade stuffing, turkey and corn...sounds just like Thanksgiving Dinner. But this dinner has a Texas twist. Stuffing and turkey are rolled into a ball, dipped in creamed corn, seasoned cornmeal and deep fried until golden crispy. Add old fashioned giblet brown gravy and an orange cranberry sauce to make your Thanksgiving dreams complete!

    Fried 'Breakfast for Dinner' Fried 'Breakfast for Dinner' (Source: State Fair of Texas)

    2014 Deep Fried “Breakfast for Dinner”

    Americans love breakfast, even if it’s for dinner. One 2014 Finalist took breakfast for dinner one step further. Scrambled eggs, breakfast sausage, bacon, potatoes, ham, onion, cheddar cheese and gooey cinnamon roll bits all stuffed in a 10” flour tortilla and deep fried. Dip this hearty fair food in creamy country gravy, salsa or pico-queso dip.

     

    Chicken Fried Lobster Chicken Fried Lobster (Source: State Fair of Texas)

    2015 Chicken Fried Lobster with Champagne Gravy

    Who said fair-food can’t be classy? Lobster and champagne elevate your taste buds in one of this year’s finalist entries. An entire lobster tail is breaded, deep fried and topped with a champagne, lemon butter gravy for a whole new fair experience!

    Honorable Mentions

    2011 Hans’ Kraut Ball - Pork sausage, onion, garlic, sauerkraut, mustard and delicious seasonings balled up, dipped in seasoned breadcrumbs and deep fried. Spicy Mustard, Raspberry Chipotle or Ranch dipping sauces.

    2012 Deep Fried Jambalaya - Shrimp, cajun sausage and seasonings coated in lightly seasoned flour and fried. Served with a side of spicy ranch sauce.

    2014 Chicken Fried Loaded Baked Potato - Skinless baked potato, butter, bacon and cheese is mixed, coated and battered with spices and flour, then deep fried and served with a ranch dipping sauce.

    2015 Cowboy Corn Crunch - Sweet corn, minced jalapeno, creamed cheese and smokey bacon mixed in a tot and deep fried.

     

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