Monthly Archives: August 2010

  • Disposable Dinnerware & Supplies

    Must-Have Items for Every Business: At Mission Restaurant Supply we want to provide our customers with all of the essential supplies needed to successfully run a foodservice business. For more than twenty years, we have shipped commercial equipment and restaurant supplies all over the country. We have more than 10,000 products and we add more bunzl_34780120products to our online store each and every day. Although we've sold disposables for a number of years, we thought it was time to add dozens more disposable products to our site that were not only very reasonably priced, but also eco-friendly and recyclable. Mission Restaurant Supply now stocks disposables for any business with a wide variety of to-go items, such as clam shells, to-go plates with separate plastic lids, and to-go bags. We have paper plates, bowls, napkins, cups, straws, and plastic flatware for restaurants, hospitals, events, offices, or even home use. Need toilet paper and paper towels to stock up your restroom at work? We have that, too. All of our items are in stock and ready to ship to your business or home from top manufacturers like Bioplanet and Prime Source. Don't see what you need? Tell us. At Mission we're dedicated to meeting our customers' needs and stocking the items that you need most. Check out our inventory of disposable supplies now! Disposable Plates Disposable Cutlery Disposable To-Go Containers Disposable Cups Disposable Bowls Paper Products Disposable Trays Miscellaneous Have a comment or question? Contact us! or 1(800)319-0690
  • Purchasing Frozen Drink Machines for Your Business

    Frozen beverages, both alcoholic and nonalcoholic, are one of the most profitable items you can offer in your venue. The cost is low, the return is high, and the maintenance is a piece of cake. So what machine should you invest in for your business? What size frozen beverage machine would best suit the volume of customers that you have? At Mission Restaurant Supply, we want to make sure that you have all of the resources you need to make smart purchases for your business. The user guide posted below for our Frosty Factory frozen beverage machines is yet another resource that we provide for our customers. Check out the chart below to see serving sizes and intervals to see which machine you should purchase for your venue. Still not sure which Frosty Factory machine is best for your business? Feel free to call us (800-319-0690) or email us with your questions.
    10 oz serving every 12 oz serving every 16 oz serving every Max. oz per serving
    217A each cylinder 60 68 90 36
    117A 35 43 56 36
    115R-1 13 15 20 70
    115R-2 each cylinder 20 26 35 70
    115R-3 each cylinder 28 34 45 70
    215R-1 each cylinder 20 26 35 70
    215F each cylinder 20 26 35 70
    127A 23 30 38 70
    137A 30 35 45 120
    232W 13 15 20 120
    235R-1 13 15 20 120
    235R-2 each cylinder 20 26 35 120
    235R-3 each cylinder 28 34 45 120
    237A 30 34 45 70
    289A 12 14 18 170
    238W 8 10 13 170
    Please note: It takes 3-5 seconds to pour a 16 oz frozen drink. Pouring 4 drinks can take as little as 12 seconds! Take me to the Frosty Factory Frozen Drink Machines! *Not all models listed above are listed on the Mission Restaurant Supply website. If you do not see a model on our site that you would like to order simply contact us with your information and we will email you information on how to complete a special order. Thank you for your purchase!
  • AUGUST 2010 Chef Feature

    At Mission Restaurant Supply we have a lot of love for our customers. Every individual in our company is dedicated to our community and to each other. That's why we decided that we wanted to feature chefs around the country that we have had the honor of getting to know on a personal level and that we believe have truly influenced the foodservice industry in a very positive way. These individuals are pioneers in the kitchen and beyond. They are not only determined to deliver an incredible experience, but also dedicated to the well being of their guests and staff. AUGUST 2010 Chef Feature Chef Patricia Wenckus Auden's Kitchen Auden's Kitchen Patricia WenckusAt first glance, Auden's Kitchen doesn't seem like the kind of restaurant that would be known for its fried chicken and home-style cooking. Although the original intention was for it to be the "neighborhood restaurant", the d├ęcor and atmosphere hardly compare to the neighborhood spots that we're most accustomed to. But what an upgrade to home-style cooking! For a very reasonable price you can enjoy delicious food that is paired with one of their many specialty beers or incredible wines. "Guests are often surprised at how affordable our menu is. The prices are super competitive," stated Wenckus. Bruce Auden, also owner of the well-known Biga on the Banks in downtown San Antonio, wanted to open a more affordable venue that was also family frienAuden's Kitchendly to the Stone Oak area. He brought in Patricia Wenckus, who once had a lead role at Biga, to run the restaurant and write up the menu for Auden's Kitchen. Although Wenckus has more than 10 years of restaurant experience and has worked in fine dining venues across the country, she feels at home at Auden's Kitchen. She told us, "I like to make food that reminds me of home. I've looked back at a lot of my mom's recipes and just changed them around a little bit." Chef Wenckus continues to modify her recipes for Auden's Kitchen to fit customers' requests. "The most important part of my job is making sure that the food is good and that both the clientele and staff are happy," stated Wenckus, "Everything else will fall into place." She also mentioned that the best piece of advice she ever received was simply to 'make it happen'. Wenckus let us know that you just have to focus on the end goal and that excuses don't fly. There is always some way to make do and to make things work out for the best. "Always speak up, give ideas, and make sure that everyone's input counts. There really has to be creativity and input throughout the entire staff." If you would like to visit Auden's Kitchen or learn more about the venue, please visit their site at: ittybitty3 or call 210.494.0070 Thank you to Chef Wenckus and her amazing team for their time and efforts. If you know of a chef that you would like to see featured, please contact us at: (210) 354-0690 ext. 243

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