Monthly Archives: April 2009
Have you ever wondered what differentiated 18/0, 18/8, and 18/10 stainless steel flatware? Flatware is just flatware and stainless steel is just stainless steel, right? Actually, the decor of your food service establishment, the price of your menu items, and most importantly your budget will determine the quality of the stainless steel flatware you purchase. You may never serve French cuisine at a chic bistro but it's still important to know the grade of your stainless steel flatware. 18/10 STAINLESS STEEL FLATWARE: The 18 stands for 18% chrome and the 10 stands for 10% nickel. 18/10 stainless steel flatware is the standard in Europe and represents the heaviest and usually most expensive flatware available. The higher nickel content adds a luster similar to silver and helps resist corrosion and staining. 18/8 STAINLESS STEEL FLATWARE: Similar to 18/10 stainless steel flatware, 18/8 stainless steel flatware has slightly less nickel and is very popular in the United States. 18/8 stainless steel flatware feels great in your hand but doesn't cost quite as much as 18/10 stainless steel flatware. 18/0 STAINLESS STEEL FLATWARE: 18/0 stainless steel flatware doesn't contain any nickel, making it the lightest and least expensive. You'll be able to use a magnetic retrieval system with 18/0 stainless steel flatware because all 18% chrome patterns are magnetic, but your pocket book won't hurt too bad if some of your flatware gets thrown away! Although 18/0 stainless steel flatware is the most economical choice, there are still heavier patterns available. For great deals on stainless steel flatware shop at Mission Restaurant Supply!
Picking the right tablecloth color or pattern can be a daunting task. There seem to be so many options for someone looking to liven up their dining area. Do I want a bright and colorful look? Maybe something more muted and neutral?
Making those decisions seems like a breeze for most people once they realize they have to choose the right tablecloth size.Continue reading
Internet shopping has revolutionized the way companies do business. You can buy almost anything under the sun and have it shipped to your doorstep. It's important to take a few precautionary steps when you do receive merchandise shipped via FedEx, UPS, and other freight carriers because some items will inevitably be damaged in transit. Below are some tips for receiving large equipment and smaller packages.
RECEIVING LARGE EQUIPMENT
When purchasing your equipment request the freight carrier to call you before delivery so you're present upon the arrival of your merchandise. It isn't always a standard service so it's good to ask just in case.
Once your item or items arrive, review your shipment for visible damage before signing the receipt. Do not sign for your freight shipment without prior inspection! Freight companies are responsible for inspecting items before picking up a shipment from us. When freight carriers sign for items they pick up from us, they are indicating that items are received in good condition from us unless otherwise noted on the freight bill. Therefore, it is critical that you inspect your shipment for any damages before signing for your delivery. Once your shipment is signed for, any compensation for damage will have to filed through a freight claim with the carrier.
Look over the pallet or skid that's attached to the bottom of your package for damage. A good indicator of damage is a crushed pallet! Also, look at the shrink wrap or box surrounding the merchandise. If there are noticeable holes, rips, or tears then further inspection is a must. Don't take up too much of the driver's time but don't let their schedule keep you from thoroughly inspecting your shipment; after all, you paid for it! If you have multiple items on one pallet make sure you accurately count everything to ensure you aren't missing items. Visible damage, no matter how slight it may be, and missing merchandise are automatic grounds for refusal.
If there is visible damage to the packaging or missing items, you may refuse the unit by signing the delivery receipt with "REFUSED. DAMAGED." Then, contact us so we can replace the item for you. You may also accept the unit with the freight damages, but you will be responsible for submitting a freight damage claim with the carrier.
Once you sign for a package "free and clear" without making note of damage or loss on the delivery receipt it's up to you to file a concealed damage claim with the carrier. Unfortunately, you only have 15 days from the delivery date to file a concealed damage claim. Make sure you're as specific as possible about notating damage on the delivery receipt. Once you've made note of damage or loss on the delivery receipt then you have nine months from the delivery date to file a freight claim with the carrier. Freight damage shouldn't deter you from placing online orders but it's something everyone needs to be aware of and prepared for.
RECEIVING SMALL PACKAGES
The most common problem with receiving small packages from FedEx, UPS, and USPS is not being available to inspect and sign for the package upon delivery. When you make an online purchase that requires delivery from a common carrier make sure you request a "signature required" service so you have the opportunity to inspect your package or packages. Requiring a signature upon delivery is especially important when you're ordering fragile or expensive items.
If you do receive a damaged package but you weren't available to inspect it and sign for it, call the carrier and the shipper immediately and make them aware of the situation. No two companies or carriers will have the same solution to your problem. Shippers and carriers have a tendency to blame each other for damaged packages, so it might take a few phone calls before a resolution is clear. Hopefully, you'll receive a call tag from the carrier at the request of the shipper to have the damaged merchandise picked up and sent back. Other times you'll have to deal directly with the carrier to resolve the claim. The longer you wait to make a claim the less likely it will be resolved in your favor.
Shopping online is a fast, convenient, and often inexpensive way to make purchases. A few clicks of your mouse and your order is on its way! Unfortunately, shipping can lead to damages and the loss of valuable merchandise. Don't let the risk of freight damage deter you from enjoying the convenience of eCommerce. Make sure you know the shipping policies of the companies you're ordering from to avoid unnecessary headaches and confusion. It's also a good idea to check the websites of carriers like FedEx and UPS so you're aware of their responsibilities as well as yours. For more helpful information take a look at Mission Restaurant Supply's shipping policies.
It's an age old question that is constantly being asked: How do I care for my Cast Iron Cookware? If you own cast iron cookware it's important to follow a few simple steps before you start using it to prepare your favorite meals. By properly caring for your cast iron cookware you'll be able to pass it down the family tree for generations to come.
GETTING STARTED: The very first thing you want to do is rinse your pan with hot water and dry it completely. Apply a thin layer of vegetable oil to the cooking surface of your pan and let it slowly pre-heat. You'll be ready for cooking once the pan is pre-heated. Always remember to avoid cooking cold food in your pan.
CLEANING: When you're done cooking in your pan you should use a stiff brush and hot water for cleaning. Using dish soap and other abrasive detergents should be avoided. Also remember it's never good to put a hot pan in cold water because thermal shock can lead to cracking and warping. Towel dry your cast iron pan completely and apply another thin coat of oil to the cooking surface. Never let your cast iron air dry and never put it in the dishwasher! If rust should happen to form on your cast iron pan simply scour it off with steel wool and re-season (see below). Always store your cast iron cookware in a cool, dry place or in an oven (remember to take it out before using the oven!).
RE-SEASONING: At some point food will start sticking to your pan or the color of your cast iron cookware will become dull. It's time to re-season! Rinse your cast iron with hot water and a mild soap. Make sure you dry your cast iron completely. Apply a thin coat of vegetable oil on the inside and outside of your pan. Place a sheet of aluminum foil on the bottom rack of your oven to avoid dripping and place the pan upside down on the top rack. Set your oven to 350-400 degrees Fahrenheit. Bake your cast iron cookware for at least one hour then turn off your oven and let your cast iron cool off in the oven. Make sure your cast iron is stored in a cool, dry place.
By following these simple steps you should be able to enjoy using your cast iron cookware forever!